Recipes

Ingredients (for 3 people) 1 eggplant 2 zucchinis 1 can of diced tomatoes or tomato pulp Tomato paste (2 TBSP) Herbes de Provence Salt and black pepper Olive oil Directions Cut the eggplant and zucchini into small, bite-sized pieces. Peel about half of the eggplant, as too much skin can leave the dish with a slightly astringent finish. If you have time, sprinkle the eggplant with salt and let it sit for 20–30 minutes to draw out excess moisture. Pat it dry before cooking. Hea

Ingredients 3 eggs per person Chives (a lot!) Parsley or Herbes de Provence Black pepper & salt Butter Directions Beat the eggs into an omelet. Add a pinch of salt and black pepper Add the herbs and mix. Melt 5 gr of butter in a skillet. Pour in the eggs. Let brown, then when ready fold in half and serve.

Ingredients For 4 people 250 grams of shredded chicken Fresh chives Frech parsley Garlic (powder) Salt Strong Dijon mustard (2 Teaspoons) Full fat greek Yogurt (3 TBSP) Directions Wash the herbs, then chop them in a food processor. Add the mustard and Greek yogurt, then mix well. Add the shredded chicken and mix until well combined. It's ready !

A 5 minutes meal for busy weeknights Ingredients Frozen Shrimp 150 gr per person (5 OZ) Garlic powder ( 1/2 to 1 TSP) Crème fraîche (2 TSP) Mascarpone (2 TSP) Hot Curry powder (2 to 3 TSP) Chili powder (1 hint) Herbs if you want Olive oil Directions Put the shrimp into a pot and let them defrost for 2 minutes at medium heat Remove the water and drain the shrimp Pour a spoonful of olive oil into the casserole dish Add the shrimp back in Add the garlic Add the spices Add the cr