CUCINA, instructions for use. I learn to cook: vegetarian recipes de l’Ippocampo is part of a necklace for neophytes and not. It contains in fact More than 60 recipes illustrated very well To facilitate the procedure. Already the dishes of these pages are exquisite, do you want to continue with the samosa of potatoes and peas or the zucchini flan?
Tarte tatin with cherry tomatoes
Ingredients x 4:
1 pack of brisée pasta
350 g cherry tomatoes
3 onions
80 g sugar
50 g butter.
Procedure
Peel and finely slice the onions. In a pan, melt the butter over medium heat and fry the onions for 3 minutes, until they are golden brown. Add 25 g of sugar and continue cooking for another 10 minutes.
Tarte tatin with cherry tomatoes. Séverine recipe Augé, photo by Fabrice Besse, taken from “I learn to cook: vegetarian recipes” (the hippocampus)
Spread the remaining sugar on the bottom of a cake tin and bake under the grill at 250 ° C for 5 minutes, until it caramelizes. Cover the caramel with the tomato and onions compote. Cover with the brisée dough and bake in a ventilated oven for 30 minutes at 200 ° C. Step step
Lentil salad
Ingredients x 4:
100 g cucumbers
1⁄2 red onion
1 deck of green asparagus
1⁄4 by Mazzetto di dill
1⁄2 bunch of chives
200 g green lentils
100 g stale bread
4 eggs
100 g Feta cheese
50 ml olive oil
coarse salt.
For vinaigrette:
1 tablespoon of passing mustard
3 tablespoons of apple cider vinegar
60 ml olive oil
salt, pepper.
Lentil salad. Séverine recipe Augé, photo by Fabrice Besse, taken from “I learn to cook: vegetarian recipes” (the hippocampus)
Procedure
Cook the lentils In a pot of not salted boiling water for about 25 minutes. Drain them and cool them under running water. Remove the cucumber seeds and cut it into cubes. Peel the red onion and finely slice it. Cut the asparagus into chunks. Chop the dill and chives. Cut the bread into cubes.
“I learn to cook: vegetarian recipes”, Séverine Augé recipes, photos of Fabrice Besse (the hippocampus).
Cook the asparagus for 5 minutes In a saucepan of salted boiling water, then cool them in a bowl with cold water. Cook the eggs for 6 minutes in boiling water, then cool them immediately in cold water. Arrange the bread cubes on a pansprinkle them with olive oil and season with salt and pepper. Bake at 180 ° C for 10 minutes.
In an salad bowl, mix the lentils with the asparagus, the croutons, the crumbled feta, the cucumber, the herbs, the red onion and the vinaigrette. Serve each dish by laying the salad on top of a shelled egg and cut in half.
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