Our recipes

honey and curry vinaigrette

 

Preparation :

20 minutes

Difficulty :

Very easy

Cost :

Very low

For 4 persons

8 carrots
2 granny apples
2 tbsp of fresh chopped parsley frais hâché
2 tbsp of fresh chiseled chive

Vinaigrette
2 tbsp white whine vinegar
1 tbsp of curry powder
2 tsp honey
1 tsp salt
¼ tsp of groud pepper
¼ cup rapeseed oil

 

PREPARATION

Step 1

Step 2

Mix the vinegar, curry, honey, salt and pepper in the food processor. Blend. While it’s blending, add the oil in a thin trickle. Go on mixing until the oil is blended properly with the vinaigrette, which should thicken a bit. Pour it on the vegetables, gently mix and marinate them in the vinaigrette for a few minutes. Split the mixture among the verrines and serve.

Prep time:  15 min.

Cook time:  25 min.

Ingredients for 2 persons:
200	g	Mealy Potato
400	g	Celery root
20	g	Butter, salted
1	dl.	Skimmed milk ~ 100g
1	tsk.	Salt ~5 g
2	knsp.	Pepper ~0,8 g
1	dl.	Parsley
		Extra-virgin olive oil

Directions

Drizzle with a healthy dose of olive oil and serve.

______________________________________________________________________________________

                                                                                Prep time: 3 minutes

                                                                                                   Cook time: 75 minutes

Directions

Put the whole chicken onto to a baking bowl (pot) filled with 1kg of Danish sea salt or rustic