Winter, cold and snow are coming.
Autumn Pasta
Ingredients for 1 person :
70 g raw pasta of your choice
180 g of peeled butternut
1 tablespoon of olive oil
80 g of spinach shoots
1 dl soy cream
10 g of nuts
1 handful of pumpkin seeds
Salt, pepper
Start by cutting the butternut into small cubes and fry in a pan with the olive oil for 5 minutes, then lower the heat to finish cooking gently and tenderly. Cook the pasta in boiling salted water. Once cooked, leave it in the pan with the lid on to keep it warm. Add the spinach with the butternut, leave on low heat and put the lid on to let it cook gently. Once the spinach and butternut are cooked and tender, add the soy cream, salt and pepper. All you have to do is serve: put the pasta on a plate and add the desired amount of vegetables, add the nuts and pumpkin seeds.
Brocco-lover quiche
Ingredients for 1 person :
1 shortcrust pastry of 28 cm ø
350 g of salmon
250 g broccoli
3 dl of liquid cream
3 eggs
Salt, pepper
Some chives
Preheat the oven to 220°C. Arrange the dough in the appropriate pie tin of the same size. Heat salted water and bake the broccoli florets for 4 minutes. In the meantime, cut your salmon into small cubes and place them in the tart tin. Once the broccoli has cooked for 4 minutes, add them to the salmon. Whip the eggs with the cream and add salt and pepper and mix well. Pour the mixture over the salmon and broccoli and bake for 35 minutes in the middle of the oven. Once cooked, cut a slice, decorate with chives and enjoy.
Zucchini party
Ingredients for 1 person :
1 zucchini
125 g of ground beef
1 small onion
1 tomato
A little olive oil
A little tomato coulis
Grated cheese of your choice
Salt, pepper
Some basil leaves
Preheat the oven to 180°C. Wash the zucchinis and cut them in half lengthwise, then clean the inside and remove the seeds. Take your best gratin dish, oil it and add a thin layer of water to the bottom to prevent the zucchini from sticking. Add the zucchini, salt and pepper. Chop the onion into very small pieces and mix it with the minced meat, fry in a frying pan with a little olive oil. Wash the tomatoes and cut them into small cubes, add to the pan and season with salt and pepper. Add a little tomato coulis to the mixture and cook over a low heat for a few minutes. Garnish the zucchinis with the meat and tomato mixture, sprinkle with grated cheese and place in the oven for 30 minutes. Serve and decorate with basil slices.
Buddha Bowl
Ingredients for 1 person :
1 cup of quinoa
1 half avocado
1 handful of soy sprouts
30 g chickpeas
1 handful of young salad sprouts
A little pepper
1 tablespoon soy sauce
1 squeezed half lemon
2 tablespoons of olive oil
Some sesame seeds
Start by cooking the quinoa according to the package directions, then let it cool and put it in a bowl. Fry the chickpeas in a frying pan until lightly browned, then add to the bowl. Add the avocado half, salad and soy sprouts. For the sauce, squeeze the half lemon, add the olive oil, soy sauce and pepper. Pour the sauce over your preparation and sprinkle with a few sesame seeds. Enjoy your quinoa salad.
The heart-warming soup
Ingredients for 1 person :
150 g of pumpkins
100 g of carrots
80 g of floury potatoes
50 ml of coconut milk
1 dl of chicken broth
1 teaspoon curry
1 tablespoon of olive oil
A little parsley
Salt, pepper
Start by peeling the potatoes and pumpkins into small cubes. Peel and slice the carrots. Then add them to a saucepan with a little olive oil. Pour in the stock, season with salt and pepper and add the curry. Put the lid on and simmer for 30 minutes on low heat. Once the food is soft, mix it all together to obtain a liquid, add the coconut milk and adjust the seasoning to taste. Pour your soup into a bowl and add a little chopped parsley on top. Enjoy this good autumn soup that will warm you up from this rainy weather.
