Cooking: the holidays can continue on your plate: four recipe ideas to get away from it all

Chakchouka. (©Jardin BiO étic)


For 4-6 people:

  • 2 organic red peppers
  • 1 onion
  • 4 eggs (the number of eggs can vary between 4 and 6 depending on your preferences)
  • 3 cloves of garlic
  • 1 200 g jar of Jardin BiO étic Provencal tomato sauce
  • 800 g whole peeled tomatoes in juice without added salt Jardin BiO étic
  • 1 C. olive oil
  • 1 C. coffee cumin
  • 1 C. paprika
  • 1 pinch of cayenne pepper
  • 100 g feta
  • cilantro
  • salt and pepper

Peel and finely chop the onion and garlic. Pour a splash of olive oil into a frying pan over high heat and add the onion and garlic. Brown for 2 minutes while stirring.

Cut the peppers into small strips and add them to the pan with the spices. Brown them for 8 minutes, stirring regularly.

Roughly chop the tomatoes and add them with half their juice and the Provencal tomato sauce. Season with salt and pepper and cook over medium heat for 10 minutes, stirring occasionally.

Make 4 small holes in the sauce. Carefully crack the eggs and pour them into a hole. Cover and cook over low heat for 8 to 10 minutes until the whites set.

Crumble the feta on top, salt and pepper to taste. Serve after sprinkling with coriander.

Veal souvlaki, tzatziki sauce, pita bread

Veal souvlaki, tzatziki sauce, pita bread.
Veal souvlaki, tzatziki sauce, pita bread. (©SpatuleProd/Bravo le Veau)

For 4 people:

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  • For the meat: 600 g veal tenderloin, 1 sprig of rosemary & thyme, 20 cl olive oil, 2 tbsp. coffee smoked paprika, 2 pinches of salt.
  • For filling: 4 pita breads, 2 tomatoes, ½ bunch parsley, 1 cucumber, 4 cl olive oil, 2 red onions.
  • For the sauce: 4 tbsp. tablespoons of Greek yogurt, 1 cucumber, 50 g of coarse salt, 2 cloves of garlic, ½ bunch of mint, 1 bunch of coriander, 3 turns of ground pepper, 8 cl of olive oil.

For the sauce, wash and chop mint and coriander. Peel, seed and mince the garlic. Peel the cucumber, halve it lengthwise, remove the pulp and seeds. Put it in a dish and cover it with coarse salt. Let drain for 20 minutes. When the time is up, rinse the cucumber, cut into small cubes. Mix Greek yogurt, olive oil, diced cucumber, mint, coriander, garlic and pepper in a bowl.

Cut the veal fillets into cubes. Mix rosemary, thyme, olive oil and smoked paprika in a salad bowl, add the veal and let it marinate for 20 minutes in the fridge. Make skewers with the meat cubes. Fry in the pan or on the grill for 3 minutes on each side.

Wash the tomatoes, cut them into thin slices. Wash the cucumber, remove the pulp and cut into cubes. Wash the parsley, chop it. Peel and chop the red onions.

Brush the pita breads with olive oil and grill them in the oven preheated to 200°C on the grill (or on the grill) for 4 minutes.

Serve souvlaki, pita bread, toppings and sauce on the side.

Vuna Stuffed Conchiglies

Conchiglies filled with Vuna.
Conchiglies filled with Vuna. (©Vuna®)

For 4 people:

  • 1 jar Vuna® Garden Gourmet® (tastes like tuna)
  • 200 g pasta of the conchiglie or conchiglioni type
  • 1 small onion
  • 2 cloves of garlic
  • 300 g baby spinach
  • 50 g roasted and salted cashew nuts
  • 700 g tomato coulis
  • 1 C. tablespoon tomato puree
  • 125 ml vegetable stock
  • ½ teaspoon sugar
  • 1 C. olive oil
  • 250 g ricotta
  • 50 g grated parmesan
  • salt and pepper

Cook the pasta according to package directions until al dente and drain. Place them side by side on a plate so they don’t stick together. Preheat the oven to 180°C on traditional heat.

Peel and finely chop the onion and garlic. Clean the baby spinach and chop it roughly. Chop the cashews.

Mix the tomato puree, vegetable stock and sugar, then pour into a large ovenproof dish.

Heat the olive oil in a pan. Saute onion and garlic. Add the spinach leaves, reduce, salt, pepper. Mix the baby spinach in a bowl with the ricotta, half the grated parmesan, Vuna® Garden Gourmet® and cashews.

Fill each conchiglie or conchiglioni with 1 tablespoon of the mixture and put them in the tomato sauce.

Bake the filled pasta in the preheated oven for approximately 30 minutes. Sprinkle with the rest of the parmesan and serve.

Whoah Mochis!

Whew mochis!
Whoah Mochis! (©Funky Veggie)

For 8 mochi:

  • 75 g sticky rice flour
  • 20 g icing sugar
  • 60 ml of water
  • 30 ml coconut milk
  • cornstarch
  • 1 jar of cold cuts Phew! Peanut

Form approximately 8 hazelnuts from the spread, place them in a dish and put them in the freezer to harden.

In a microwave-safe bowl, combine the glutinous rice flour, sugar, water, and coconut milk until smooth and lump-free. Cover the bowl tightly with cling film. Cook for 1 minute 30 in the microwave at 850 watts. Remove the film and quickly mix the dough with a spoon. The dough should start to thicken and become sticky. Cover again with cling film and cook again for 1 min 30. Check the texture of the dough, it should be thick and pliable. If necessary, cook for 30 seconds longer. Let the dough cool for a few minutes so you can work it without burning yourself.

Sprinkle a work surface with cornstarch and place it on your hands. Take a small ball of dough and roll it up and spread it out into a disc. Place a hazelnut of lubricant in the center of the disc and cover the dough. Roll into a ball. Repeat the process with the rest of the dough.

Place the mochis in the fridge for 30 minutes before serving.

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