In all bistros, the egg-mayo is a true institution. You can present it in the simplest way, each half of the egg topped with a swirl of mayonnaise, but any other presentation is likely to approach gastronomy. Great chefs have taken it up again. In reality, this egg-mayo, borrowed in a sweeter version, is primarily distinguished by its presentation.
A savory cake to enjoy as a starter, accompanied by a green salad or as part of an appetizer.
A cheesecake with asparagus and wild garlic, the season for wild garlic is coming to an end as we are now in full bloom. I had already spotted this recipe last year in my gardening cheesecake book.
A very nice presentation for a Christmas meal with vegetables.
A salad of green asparagus, accompanied by delicious, fragrant strawberries, all enhanced by feta and an orange and honey vinaigrette. I highly recommend it; the combinations of flavors may surprise you but are absolutely perfect.
I had made the recipe for 3 people, so I divided the ingredients by two.
Whether it’s during brunch, snack time, an appetizer, or for a light bite… any occasion is good to prepare a quick and easy recipe with quality ingredients. This colorful recipe for vegetable chips and fresh cheese dips has been created for flavorful breaks!
It’s a delight. A great idea for appetizers and very quick to make.
For a different kind of sandwich, try the Polish zapiekanka with mushrooms, cheddar, and ketchup. A real delight ready in no time.
Colorful and flavorful, the vegetable millefeuille is nearly a work of art! In every season, vegetables and herbs take center stage in this savory version of the famous cake. Feel free to vary the vegetables and serve it on a bed of salad.
EN 
TH
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