All Posts By Johanie Sulliger

Aubergine, apricot and chickpea salad

Posted on 1 min read

Here is a delicious recipe for aubergine, apricot and chickpea salad with honey and basil. This vegetarian recipe blends oriental and Provençal flavours. It is rich in fibre, vitamins and minerals. It also contains good quality fatty acids (omega-6). To complete the protein intake, you can easily add feta cheese or strips of parmesan cheese.

Aubergine-apricot salat with chickpeas
Aubergine, apricot and chickpea salad
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Servings Prep Time
4 people 60 minutes
Servings Prep Time
4 people 60 minutes
Aubergine-apricot salat with chickpeas
Aubergine, apricot and chickpea salad
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Rating: 0
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Servings Prep Time
4 people 60 minutes
Servings Prep Time
4 people 60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 200°C
  2. Cut the aubergines into large cubes and the apricots into strips
  3. Peel and chop the shallot and half the onion
  4. Mix the aubergines with the shallot, onion and apricots in a casserole dish
  5. Brush with 4 tablespoons of olive oil and 2 tablespoons of honey
  6. Place in the oven for about 45 minutes, stirring from time to time
  7. Drain the chickpeas and place them in a salad dish
  8. Make a sauce by mixing 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of mustard and half a bunch of chopped basil
  9. Remove the aubergine-apricot mixture from the oven, season with salt and pepper and leave to cool
  10. Add the chickpea mixture and drizzle the sauce over it

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Colourful salad with honey and lemon sauce

Posted on 1 min read

This salad is a complete protein and energy meal. It is high in fibre, essential fatty acids, vitamins and minerals. It is easy to prepare and can also be served with grilled meats.

Colourful salad with honey and lemon sauce
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Servings Prep Time
4 people 35 minutes
Servings Prep Time
4 people 35 minutes
Colourful salad with honey and lemon sauce
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Servings Prep Time
4 people 35 minutes
Servings Prep Time
4 people 35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare the green beans and cook them for 12 minutes in boiling water with 1 teaspoon of salt or 1 stock cube. Once cooked, blanch them and leave to cool.
  2. Rinse the chickpeas
  3. Remove the beans from the edamame
  4. Cut a red onion and the apricots into thin strips and the cherry tomatoes in half
  5. Mix all the ingredients together and season with salt and pepper to taste
Sauce
  1. Squeeze the juice of half a lemon
  2. Mix the juice with the olive oil, honey and mustard
  3. Add to the salad and mix well

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Iced lattes: 3 flavours, 3 colours

Posted on 1 min read

Here are not one but three delicious drink recipes perfect for summer. You can choose between coffee, matcha or thai tea, all iced!

3 iced lattes

3 iced lattes
Iced lattes: 3 flavours, 3 colours
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Servings Prep Time
2 lattes per version 10-25 minutes
Servings Prep Time
2 lattes per version 10-25 minutes
3 iced lattes
Iced lattes: 3 flavours, 3 colours
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Servings Prep Time
2 lattes per version 10-25 minutes
Servings Prep Time
2 lattes per version 10-25 minutes
Ingredients
Coffee latte
Matcha latte
Thai latte
Servings: lattes per version
Units:
Instructions
Coffee latte
  1. Froth the milk with a whisk or frother.
  2. Place the ice cubes in a glass, add the milk and then the espresso at the end.
  3. Sprinkle with cocoa.
  4. Option: sweeten with cane sugar or maple syrup.
Matcha latte
  1. Froth the milk with a whisk or frother.
  2. Dissolve the matcha powder in 0.5 dl of hot water with a small whisk.
  3. Add the maple syrup to the matcha.
  4. Place the ice cubes in a glass, add the milk and then the matcha mixture at the end.
Thai latte
  1. Bring 3 dl of water to the boil, then add the aniseed, cardamom and ½ vanilla bean, previously split.
  2. Add the black tea and simmer for 10 minutes, stirring occasionally.
  3. Remove the aniseed, cardamom and ½ vanilla bean.
  4. Let cool.
  5. Add the condensed milk and mix well.
  6. Froth the milk with a whisk or frother.
  7. Place the ice cubes in a glass, add the milk and then the spiced black tea mixture.
Recipe Notes

Get all the ingredients you need at Farmy!

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Cookies à l’avoine, matcha et chocolat blanc

Posted on 1 min read

Cette recette de cookies marie le thé matcha et le chocolat blanc (deux inséparables) et apporte un goût agréable avec les flocons d’avoine.

Cookies à l’avoine, matcha et chocolat blanc
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Servings Prep Time
10 pièces 15 minutes
Cook Time
15 minutes
Servings Prep Time
10 pièces 15 minutes
Cook Time
15 minutes
Cookies à l’avoine, matcha et chocolat blanc
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Servings Prep Time
10 pièces 15 minutes
Cook Time
15 minutes
Servings Prep Time
10 pièces 15 minutes
Cook Time
15 minutes
Ingredients
Servings: pièces
Units:
Instructions
  1. Préchauffer le four à 180°C
  2. Mixer les flocons d’avoine pour les affiner
  3. Mélanger les flocons avec la farine et la poudre à lever
  4. Faire ramollir le beurre puis l’ajouter et pétrir
  5. Ajouter l'œuf et le sucre, puis le matcha, la fleur de sel et les pépites de chocolat blanc
  6. Pétrir à nouveau afin d’obtenir une pâte homogène
  7. Disposer des boules de pâtes légèrement aplaties sur une plaque de cuisson recouverte d’un papier sulfurisé
  8. Enfourner 12-15 minutes
Recipe Notes

Achète tous les ingrédients dont tu as besoin chez Farmy !

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Carottes rôties au miel, burrata et sauce au brocoli & basilic

Posted on 1 min read

Cette recette est un doux mélange de saveurs et d’épices, elle est équilibrée et se déguste autant bien en entrée qu’en plat si ajuste la portion. Il est préférable de choisir des carottes bio étant donné que la peau n’est pas retirée.

Carottes rôties au miel, burrata et sauce au brocoli & basilic
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Servings Prep Time
2 personnes 50 minutes
Servings Prep Time
2 personnes 50 minutes
Carottes rôties au miel, burrata et sauce au brocoli & basilic
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Servings Prep Time
2 personnes 50 minutes
Servings Prep Time
2 personnes 50 minutes
Ingredients
Servings: personnes
Units:
Instructions
  1. Préchauffer le four à 200°C
  2. Bien laver les carottes puis les couper en deux dans le sens de la longueur (pas besoin de les peler)
  3. Disposer les demi carottes dans un plat à gratin et badigeonner avec l’huile d’olive et le miel. Mettre un peu de paprika et de sel et enfourner 35 minutes
  4. Faire cuire le brocoli dans l’eau bouillante puis l’égoutter et le laisser refroidir
  5. Mixer le brocoli avec le yoghourt grec, le basilic et les noix de cajou
  6. Ajouter du sel et du poivre selon convenance et réserver la sauce au brocoli
  7. Sortir les carottes du four (s’assurer qu’elles soient bien tendres) puis les disposer sur une assiette
  8. Garnir avec la burrata et la sauce au brocoli
  9. Préparer quelques tranches de pain toastées pour accompagner
  10. Servir et déguster
Recipe Notes

Achète tous les ingrédients dont tu as besoin chez Farmy !

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Pinsa with vegetables and shrimps

Posted on 1 min read

Pinsa is a traditional Roman dish that claims to be the ancestor of pizza. The texture of its dough is somewhere between pizza and foccacia.

Thanks to the use of wholemeal flour and the vegetable and shrimp topping, this recipe is balanced, rich in fibre and vitamins.

Vegetable and shrimps pinsa
Pinsa with vegetables and shrimps
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Servings Prep Time
4 people 1.5 hour
Cook Time
24 hours
Servings Prep Time
4 people 1.5 hour
Cook Time
24 hours
Vegetable and shrimps pinsa
Pinsa with vegetables and shrimps
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Rezept drucken
Servings Prep Time
4 people 1.5 hour
Cook Time
24 hours
Servings Prep Time
4 people 1.5 hour
Cook Time
24 hours
Ingredients
Dough
Topping
Servings: people
Units:
Instructions
Dough
  1. Mix the flours with the yeast, sourdough powder and salt.
  2. Add water and olive oil.
  3. Mix well and knead for 10 minutes.
  4. Leave to rest for 24 h at room temperature.
Pinsa preparation
  1. Preheat oven to 230 °C (fan oven, otherwise 240 °C).
  2. Cut the courgettes into thin slices and the peppers into strips.
  3. In a bowl, mix the vegetables (except the artichokes) with the olive oil and a little salt.
  4. Knead the dough for 1-2 minutes to soften it, then separate it into 4 equal parts, adding a little flour if it is too sticky.
  5. Roll out the 4 parts and place them on two baking trays lined with baking paper.
  6. Spread 50 g of sour cream on each pinsa and add the vegetables and shrimp on top in equal parts.
  7. Place each baking tray in the oven for 20 minutes.
  8. Chop the basil.
  9. Remove the pinsas from the oven, add the artichokes and sprinkle some basil and crushed pistachios on top of each one.
  10. Option: add a little rocket on top!
Recipe Notes

Get all the ingredients you need at Farmy!

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