Cooking Instructions

Orange and kiwi salad (Salade d‘oranges aux kiwi)

Peel the oranges, remove the pith and collect the juice before slicing them horizontally. Sprinkle with icing sugar and refrigerate. Peel the kiwis and cut into slivers. Add the chopped mint leaves and drizzle lemon juice over the top. Divide the oranges between four serving bowls, topping with the mixture of kiwi and mint. Sprinkle with icing sugar and garnish with fresh mint leaves. Serve chilled.

Risotto with mediterranean vegetables (Risotto aux legumes mediterranaens)

Wash the aubergine without peeling and cut it into 1 cm chunks. Peel and chop the onion. Boil the water. Heat the oil in a frying pan and soften the onions for 5 minutes. Add the rice and immerse it in oil, stirring continuously for 2 minutes. Add 600 ml of the water. Bring to the boil, cover and leave to cook for 15 minutes. Wash the courgettes and cut them into thick slices without peeling. Wash the pepper and the tomatoes and remove the seeds. After the liquid has drained from the courgettes, rinse them. Plunge them into the boiling salted water with the aubergines. Allow to cook for 4 minutes before straining. When the rice has absorbed all the liquid, add the aubergines, courgettes, pepper, tomatoes, oregano and the remainder of the hot water. Leave to simmer for a further 5 minutes, mixing regularly until the vegetables are cooked. Season to taste. Pour into a dish and serve hot.

Ligh pasta salad (Petite salade de nouilles)

Cook the pasta in a generous amount of boiling salted water until ‘al dente’ (until firm and still offering resistance to the bite), strain and leave to cool. Peel the carrots and celery before washing them and cutting them into small strips. Plunge the tomatoes into the boiling water and peel, halve and remove the seeds before cutting the flesh into small chunks. Place the oil in a frying pan, briefly sauté the carrots and celery over a high heat before adding the water and leaving to simmer for 5 minutes. Once cooked, strain the vegetables thoroughly. Peel the onions and cut into rings before peeling and chopping the garlic and shallots. Prepare the dressing; place the vinegar, pepper and chopped shallots and garlic in a large bowl, mix thoroughly before adding the oil and beating with a whisk. Spoon some of the pasta on individual plates, add the vegetables, top with the sliced onion, drizzle with a little dressing and serve immediately.

Fruit sorbet (Sorbet aux fruits)

Place the fruit in the juicer. Mix the juiced fruit with sugar and crème fraîche. Place in the freezer for 3–4 hours. Garnish with mint leaves and serve.