Summer green menu! Gluten free

Publié le par Alice de la Croix

Zucchini and mint cold soup

Preparation Time: 15 min

Ingredients (6 to 8 bowls, depending on the size of the zucchini)

3 or 4 zucchini 4 tablespoons of plain yogurt 6 mint leaves 2 tablespoons olive oil 3 pinches of cumin Salt and pepper

Preparation of the recipe:

1. Wash the zucchini, and cut them into small cubes. Keep one round slice per guest. 2. Cook for 4 minutes in salted boiling water, strain and let them cool. 3. Wash the mint leaves and dry them. Keep one mint leave per guest. 4. Mix zucchini with yoghurt, cumin, mint, olive oil, pepper and salt. Pour the preparation in small bowls or glass. 5. Add one slice zucchini and one leave mint on top of each bowl and serve chilled. Do not make this soup over 2 hours in advance, as zucchini’s skin sometimes gets bitter.

Quinoa taboulé

Preparation Time: 15 min

Ingredients (6 to 8 persons)

200 g quinoa 150 g cherry tomatoes 4 small cucumbers 20 g raisins chives mint 1 lemon 3 tablespoons olive oil Salt, pepper

Preparation of the recipe:

1. Rinse the quinoa with cold water. 2. Pour the quinoa in a saucepan, add water and bring to boil. Simmer 15 minutes until tender. 3. Rinse and cut the tomatoes in 4. Rinse the cucumber, remove the seeds and peel, then cut into small cubes. Rinse the herbs, remove the stems and chop the leaves. 4. Remove the quinoa from heat, strain well and pour into a bowl and let it cool by mixing with a fork. 5. Add tomatoes, herbs and oil. Wash the lemon, wipe and thinly grate the zest of half the lemon in the bowl. Cut the lemon, squeeze the juice and pour into the bowl. Mix, add the raisins, salt and pepper and store a few hours in the fridge before serving.

Green paella


300g Spanish or Thai rice 1 chicken drum per person 150 g mixed seefood (frozen) 150 g green asparagus 150 g green peas 100 g french beans 100 g snow peas 1 onion 1 clove garlic ½ teaspoon paprika ½ teaspoon turmeric powder (or more) 3 tablespoons olive oil salt, pepper

Preparation of the recipe (serves 6 to 8):

1. Peel the garlic and chop it. Peel the onions and slice them very thin. 2. Cut the 5 cm of the foot of the asparagus. 3. Turn the oven to 180 ° C (th. 6). 4. Heat the oil in a large pan and let garlic and onion turn golden. 5. Add the vegetables and stir during 5 minutes, then add the rice and turn until it turns pearly. 6. Boil the water and pour in the pan. Sprinkle with paprika and turmeric, salt, pepper and cook for 5 minutes over high heat and then add the seefood (previously defrost) and cook 5 more minutes on low heat. Check the rice, and cook a few minutes longer if it is not tender yet. 7. Roast the chicken separately in the oven or in a pan. 8. Add the chicken to the paella and reheat in the oven if necessary.

Rhubarb and apple crumble (gluten free)

Ingredients : (serves 6 to 8 persons)

- For the filling: 200 g of rhubarb (frozen or fresh) 3 or 4 big apples 40 g sugar cinnamon

- For the crumbs: 120 g wheat flour (or 60g rice flour + 60g almond powder for gluten free recipe) 50 g of dried grated coconut 100 g of sugar 100 g butter, cut into small cubes 1 teaspoon cinnamon

Preparation of the recipe :

1. Peel and cut the rhubarb into pieces if you use fresh rhubarb. For frozen rhubarb, defrost in a pan on low fire and add the sugar. 2. Peel the apples, remove the seeds and cut them into small cubes. Add them to the rhubarb and cook for 3 minutes. 3. Place the fruit preparation in a baking dish and spread with cinnamon. 4. Preheat your oven to 180 °C. 5. Then mix the flour, sugar, butter and coconut, using your fingertips to make crumbs. Cover the apples and rhubarb with this preparation. 6. Bake for about 25 minutes, until the top turns slightly crispy and golden. 7. Let cool and eat with whipped cream or vanilla ice cream.

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