Archives des Vegetables - Les menus plaisir

RED PEPPERS WITH GENUINE HALLOUMI AND CHOPPED CHERRY TOMATOES TOPPING

Halloumi cheese originates from Cyprus, it is white, it is quite stiff, and strangely makes your teeth grind. I love it! It is made of goat and ewe milk. I like to have it sliced and grilled, often with grilled vegetables, salad, olives, citrus fruits, …

30 minutes meal ideas, Exotic recipes, For Vegetarian, Healthy recipes, Large quantity recipes, Main courses, Make-ahead recipes, new recipes, Recipes for two, Recipes with low GI, Salads cold soup and raw vegetables, Salty Recipes, Starters, Vegetables, Very easy, World cuisine

GRATINATED EGGPLANT

I never get tired of eating eggplants; I just love them! My friend Michelle who lives Southern France and who is a great cook, gave me this recipe. Try it, you’ll see how easy and delicious it is.

Batch cooking ideas, Healthy recipes, Main courses, new recipes, Recipes for two, Salty Recipes, Student recipes, Vegetables, Very easy

UPSIDE DOWN RED ONION PIE

I love my Delhaize Supermarket magazine. It is filled with great ideas and often features delicious recipes: I never forget to get the latest copy when staying in Brussels. Surprisingly, I even found this upside-down Red Onion pie recipe, which I had discovered a few …

For Vegetarian, Main courses, Make-ahead recipes, new recipes, Salty Recipes, Savoury Tarts, Uncategorized, Vegetables, Vendredis gourmands, World cuisine

Mint & goat cheese tart with vegetables

This recipe is another version of my Mint and Goat Cheese Pie. With its minty flavor with the vegies, it’s a pleasant summer meal in its own.

For Vegetarian, Healthy recipes, Large quantity recipes, Main courses, Make-ahead recipes, Recipes with a touch of Spring flavors, Salty Recipes, Savoury Tarts, Spring - Summer, Starters, Vegetables

Endive tarte tatin

Inexpensive, easy to prepare, endives are low in calories. They have diuretic and digestive properties and are rich in minerals. So, don’t ignore them and add them to your fresh produce shopping list! They are a very pleasant seasonal side dish in its various forms

autumnal dishes, Chic dinner party recipes, For Vegetarian, Main courses, Recipes for two, Salty Recipes, Savoury Tarts, Vegetables

Roasted cabbage with olive tapenade

A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.

autumnal dishes, For Vegetarian, Large quantity recipes, Main courses, Make-ahead recipes, Salty Recipes, Vegan recipes, Vegetables, Very easy, World cuisine

A dual couscous recipe with roasted cherry tomatoes and smoked paprika

This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.

Batch cooking ideas, Exotic recipes, For Vegetarian, Healthy recipes, Main courses, Make-ahead recipes, Pasta & Co, Salads cold soup and raw vegetables, Salty Recipes, Toasts, pitas, lunch box, Vegetables, World cuisine

Lentil and shallots salad

Simply delicious and tasty, this salad can be served warm or cold.

Batch cooking ideas, For Vegetarian, Healthy recipes, Large quantity recipes, Main courses, Make-ahead recipes, Recipes with low GI, Salad recipes, Salads cold soup and raw vegetables, Salty Recipes, Starters, Toasts, pitas, lunch box, Vegan recipes, Vegetables

Vegetable chutney

Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.

Batch cooking ideas, For Vegetarian, Salty Recipes, Sauces and chutneys, Vegan recipes, Vegetables, World cuisine

Moroccan style eggplant wraps

I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor!

Chic dinner party recipes, Exotic recipes, For Vegetarian, Main courses, Make-ahead recipes, Salads cold soup and raw vegetables, Salty Recipes, Vegetables, World cuisine

Roasted aubergine salad my way

You can eat it as a side dish with grilled fish or meat even fried eggs.

Batch cooking ideas, For Vegetarian, Healthy recipes, Large quantity recipes, Main courses, Make-ahead recipes, Salad recipes, Salads cold soup and raw vegetables, Salty Recipes, Starters, Vegetables

Vegetables confit

This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!

Batch cooking ideas, For Vegetarian, Healthy recipes, Large quantity recipes, Main courses, Recipes with a touch of Spring flavors, Recipes with low GI, Salty Recipes, Spring - Summer, Vegan recipes, Vegetables

Leek fondue – “fondue de poireaux” in French

Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, …

30 minutes meal ideas, Large quantity recipes, Main courses, Make-ahead recipes, Recipes for two, Salty Recipes, Sauces and chutneys, Vegetables, Very easy

Italian style eggplant gratin

This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the …

Batch cooking ideas, For Vegetarian, Large quantity recipes, Main courses, Meat and Poultry, pork, Recipes with a touch of Spring flavors, Salty gratins & crumbles, Salty Recipes, Vegetables

Vegetable tajine

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my …

Batch cooking ideas, Exotic recipes, For Vegetarian, Healthy recipes, Main courses, Recipes with a touch of Spring flavors, Recipes with low GI, Salty Recipes, Spring - Summer, Vegan recipes, Vegetables

Harissa grilled Eggplant

Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be …

30 minutes meal ideas, For Vegetarian, Main courses, Salty Recipes, Spring - Summer, Vegan recipes, Vegetables, Very easy

Melitzanosalata

It’s a light eggplant caviar easy to make. Paloma who gave me Mania’s recipe says that this eggplant caviar will become light and foamy as would a mayonnaise when you mix it properly. Adjust with olive oil to your taste accordingly.

Cold ﬁngerfood, For Vegetarian, Mousses, rillettes and co, Refreshing & uncooked, Salty Recipes, Snacks Tapas & Appetizers, Starters, Toasts, pitas, lunch box, Vegetables

My watercress dressing

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

30 minutes meal ideas, Batch cooking ideas, Salty Recipes, Sauces and chutneys, Vegetables

Smoked Duck Filet with Radish Skewers

It’s a lovely simple, and delicate fingerfood. .

Chic dinner party recipes, Cold ﬁngerfood, Recipes with a touch of Spring flavors, Salads cold soup and raw vegetables, Salty Recipes, Snacks Tapas & Appetizers, Spring - Summer, Starters, Vegetables, Very easy

Mint and cucumber mousse

You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.

For Vegetarian, Mousses, rillettes and co, Recipes with a touch of Spring flavors, Refreshing & uncooked, Salads cold soup and raw vegetables, Salty Recipes, Spring - Summer, Starters, Vegetables

Tomato crumble

Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.

Batch cooking ideas, For Vegetarian, Large quantity recipes, Main courses, Make-ahead recipes, Salty gratins & crumbles, Salty Recipes, Spring - Summer, Vegetables

Asparagus with blood oranges mousse & peanut vinaigrette

The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!

Chic dinner party recipes, Citrus recipes : vitamin C booster, For Vegetarian, Large quantity recipes, Make-ahead recipes, Recipes for two, Recipes with a touch of Spring flavors, Salads cold soup and raw vegetables, Salty Recipes, Spring - Summer, Starters, Vegetables

Caroline’s Winter salad

For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate.

30 minutes meal ideas, autumnal dishes, Chic dinner party recipes, For Vegetarian, Large quantity recipes, Make-ahead recipes, Recipes for two, Refreshing & uncooked, Salad recipes, Salads cold soup and raw vegetables, Salty Recipes, Starters, Student recipes, Vegan recipes, Vegetables, Very easy

Cauliflower O’gratin

The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! …

autumnal dishes, Batch cooking ideas, For Vegetarian, Large quantity recipes, Main courses, Salty gratins & crumbles, Salty Recipes, Vegetables

Rosetta’s asparagus & prawn risotto

Thank you Rosetta for this great recipe!

Batch cooking ideas, Fish and seafood, For Vegetarian, Large quantity recipes, Main courses, Make-ahead recipes, Recipes with a touch of Spring flavors, Rice, Salty Recipes, Spring - Summer, Traditional dishes from around the world, Vegetables, World cuisine

Zaatar beetroot & yogurt spread

For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.

30 minutes meal ideas, Cold ﬁngerfood, For Vegetarian, Main courses, Salads cold soup and raw vegetables, Salty Recipes, Snacks Tapas & Appetizers, Starters, Toasts, pitas, lunch box, Vegetables, Vendredis gourmands

Asmaa’s smocked aubergine spread

This is a Turkish dish turned into a versatile spread that can be used over bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. You’ll find her on Instagram. Look for Authentickspoon. We met in …

Batch cooking ideas, Cold ﬁngerfood, Exotic recipes, For Vegetarian, Healthy recipes, Hot ﬁngerfood, Large quantity recipes, Make-ahead recipes, Recipes with low GI, Salty Recipes, Snacks Tapas & Appetizers, Toasts, pitas, lunch box, Vegan recipes, Vegetables, World cuisine

Jeanne’s quinoa caprese

It’s simple, easy to prepare and a perfect way to eat vegetables. You can serve it as a side dish for 6 to 8 people or double your portion to make it a meal for 4.

Batch cooking ideas, footer pictures, For Vegetarian, Large quantity recipes, Main courses, Make-ahead recipes, Recipes kids will love, Salty gratins & crumbles, Salty Recipes, Toasts, pitas, lunch box, Vegetables

Fancy Caprese salad

Easy ! Great ingredients are the key….

30 minutes meal ideas, For Vegetarian, Large quantity recipes, Recipes for two, Recipes kids will love, Recipes with a touch of Spring flavors, Refreshing & uncooked, Salads cold soup and raw vegetables, Salty Recipes, Spring - Summer, Starters, Student recipes, Traditional dishes from around the world, Vegetables

Cherry tomatoes crumble

Keeps for about a 4 days in the fridge. Eat cold or reheat and serve warm.

Batch cooking ideas, For Vegetarian, Large quantity recipes, Main courses, Recipes kids will love, Salty gratins & crumbles, Salty Recipes, Spring - Summer, Starters, Vegetables

My cauliflower, avocado, pomegranate & quinoa salad

This salad was created the day two of my friends brought their salads for lunch: this delicious, refreshing and creative salad is a mix of both! Thanks Catherine and Chrystele!