spinach

Marion’s lentil salad

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lentils-salad
Marion's lentil salad
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Marion’s lentil salad

Course: Lunch, DinnerDifficulty: 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.

Beignet de Hobeza

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Beignet de Hobeza

This recipe is helpful to use wild plants found around your garden! Simple, tasty, and economical, these fritters will have you drooling.

Ingredients

  • Beignets

  • 1 bowl of malva and/or spinach

  • 1 onion

  • Carrot and zucchini (optional)

  • 1/2 cup flour

  • 1-2 eggs

  • Oil

  • Spices, to taste

  • Garlic

  • Salt

  • Pepper

  • Cumin

Directions

  • Wash and cut the leaves into small pieces
  • Steam the leaves in a pan, squeeze the leaves to remove liquid
  • Mix flour, eggs, and spices
  • Add leaves and onions, carrots and zucchini to the spice mixture
  • Fry batter into fritters or patties in 1 cm depth of oil

Notes

  • Bon Appetit!

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

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Gratin
Mallau's "donkey ears" gratin d’oreilles d’âne
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Mallau’s “donkey ears” gratin d’oreilles d’âne

Course: DinnerCuisine: 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!