salty

Marion’s lentil salad

by
lentils-salad
Marion's lentil salad
Print

Marion’s lentil salad

Course: Lunch, Dinner, recipesDifficulty: Easy
Servings

15

servings
Prep time

35

minutes
Cooking time

25

minutes
Calorieskcal
Total time

1

hour 

After a hard morning of work under the beautiful sun of Greece, a salad is always welcome.

Ingredients

  • 500 gr of green lentils

  • 2 full onions

  • 1 large bowl of spinach (at least as much as the amount of lentils)

  • 500 gr of cherry tomatoes

  • 250 gr of feta

  • Lard (optional)

  • Seasoning

  • Dijon mustard

  • Olive oil

  • Salt and pepper

Directions

  • Chop the white part of the onions and sweat them in a pan with olive oil. Split them in two.
  • Put half of the onions in a pot with the lentils and add some water and a little bit of salt.
  • Lentils are ready when they are soft (15 to 20 minutes of cooking time). Take them out of the water and cool them on a flat plate.
  • In the meantime : in the pan with the rest of the onions add the lards. When the lard is cooked add the tomatoes cut in two and let them fry just a little. Put it with the lentils.
  • When everything has cooled down, mix it with the chopped feta, spinach and green parts of the onions, add the seasoning to your liking and serve!

Notes

  • Sam’s tip: to add the perfect amount of water and have some super tasty lentils cover them with water with no more than half a thumb above the lentils level.
  • Matteo’s tip: the lentils cooking water is full of good things and taste amazing, do not hesitate to keep it as broth or stock.

Mallau’s “donkey ears” gratin d’oreilles d’âne

by
Gratin
Mallau's "donkey ears" gratin d’oreilles d’âne
Print

Mallau’s “donkey ears” gratin d’oreilles d’âne

Course: Dinner, RecipesCuisine: FrenchDifficulty: Medium
Servings

15

servings
Prep time

30

minutes
Cooking time

30

minutes
Calorieskcal
Total time

1

hour 

This dish is native of the Alps, in France and gets this strange name from the main ingredient: the tetragon. This plant is a wild form of spinach also called, in France, “donkey’s ears”. So no worries, Vouno, our donkey was not harmed in the making of this recipe.

Ingredients

  • For the crepes

  • 500 gr of flour (don’t be scared to make leftovers in the worst case scenario you have a nice desert)

  • 4 eggs

  • 1 L of milk

  • For the béchamel

  • 50 gr of butter

  • 50 gr of flour

  • 50 cl of milk

  • Salt, pepper and grated nutmeg

  • For the filling

  • Big bucket of tetragon (use spinach if you don’t have this)

  • 250 gr (or more) feta

  • 2 onions

  • 4 garlic cloves

  • Salt and pepper

  • Mushrooms (optional)

Directions

  • Crêpes
  • Mix all the ingredients together and make sure to make no lumps by adding the milk slowly at the end. Salt the batter and cook it in a pan with warm oil.
  • Béchamel
  • Cook the flour and the butter together until it gets brown.
  • When it is homogeneous add slowly the milk while stirring it.
  • Cook it until it gets really thick and then turn the fire off and add the spices.
  • Filling and cooking
  • Chop the onions and grill them in a pan. At the last minute add the chopped spinach, garlic, salt and pepper.
  • In an oven dish put (just like a lasagna) : a layer of crepes, a layer of veggies and cheese, and then the bechamel. Finish up with a layer of crepes, bechamel and grated feta.
  • Roast it in the oven for 20 minutes at 180c to 200c degrees.

Notes

  • A trick to make it vegan: yes it is possible, especially if you have great olive oil to substitute the butter with. Crepes can be made without the eggs and with vegan milk or even water. And if you don’t put feta just make sure to nail the spices amount into the veggies and it will be make delicious vegan donkey ears!

Kate’s herbed snail rolls

by
Bread herbs
Kate's herbed snail rolls
Print

Kate’s herbed snail rolls

Course: bread, RecipesDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Resting time

3 h + 20 min

Total time

40

minutes

Do not picture a little creature in the wild grass but a tasty, nice looking bread to change the routine of the classic (none the less delicious) rounded bread.

Ingredients

  • For the dough

  • 1 kg of flour

  • 10 grams of fresh or 1 tsp of dry yeast

  • 50 ml of olive oil

  • 1 heaped tsp of salt

  • Lukewarm water

  • 2 eggs (optional)

  • For the filling

  • 2 thick bunches of fresh herbs to taste: rosemary, thyme, oregano

  • 4 garlic cloves

  • 5 tbsp olives

  • Salt, pepper

  • Optional additions: olives, feta, dried tomatoes

Directions

  • Knead the dough ingredients into a yeast dough, adding just enough water so that the dough does not sticks to the sides of the bowl.
  • Leave to rise at room temperature for 2-3 hours until doubled in size.
  • Knead again and prepare the filling:
    Clean and chop the herbs, finely slice or chop the garlic.
  • Mix with the oil and season very well with salt and pepper.
  • Roll out the dough to a thickness of approx. 1cm on a surface of at least 40*60cm.
  • Spread with the herb mixture (spread additional ingredients on top) and roll.pmyuxtl
  • Cut into 4-5cm thick slices and place on a greased baking tray.WhatsApp Image at ()
  • Leave to rise for another 20 minutes and then bake in the oven at 180 degrees until the snails are golden brown.

Notes