Christmas cook recipe 2017 - Festive menu

Publiée le 14/12/2017

PEOPLE


6



From a recipe

of Ysabelle Levasseur ©

Dietetician Nutritionist




Réalisation de la recette de Noël



The starter


Beetroot hummus
with first cold pressed hazelnut oil Vigean


(lactose free, gluten free)


INGRÉDIENTS


  • 280g organic cooked beetroot (vacuum)
  • 250g  cooked chickpeas
  • 1 organic garlic clove
  • 1 tbsp of organic lemon juice
  • 3 teaspoon of organic gomasio
  • 2 big tbsp of organic tahin (sesame puree in organic shop)
  • 6 tbsp of hazelnut oil Vigean
  • Sprigs of parshley
  • 1 pinch of germinated seeds
  • 1 pinch of turmeric
  • Salt - pepper


Preparation : 10 minutes (no cooking)

  • In a blender, add :
    • the lemon juice
    • the hazelnut oil
    • the beetroot juice and the beetroot
    • the tahin
    • the peeled and degerm garlic clove
    • the chickpeas
    • salt and pepper
  • Mix to obtain a past too smooth and modify the seasonning before serving in individual verrine. You can decorate with turmeric, parshley and gomasio.









The dish


Cod loin 

with inca inchi oil Vigean
and saffron


(lactose free)


INGRÉDIENTS


  • 600g of cod loin
  • 125g  germinated seeds
  • 1 inch of ground black pepper
  • 1 pinch of saffron (18 pistils)
  • 6 teaspoon of gomasio
  • 6 tbsp of organic inca inchi Vigean
  • Salt


Preparation : 10 minutes
Cooking : 30 minutes

  • Let brew the saffron one hoeur before in a half tbsp of water.
  • Let steam the fish (10 à 13 mn) and meanwhile prepare the sauce with the oil, the pepper, the pistils saffron and the water saffron.
  • Set the plate with a pinch of germinated seeds, the sauce et sprikle with gomasio.
  • Taste immediately.
>Side dish : vitelottes puree






The side dish


Vitelottes puree
with early harvest olive oil


(lactose free, gluten free)


INGRÉDIENTS


  • 300g  of organic vitelottes
  • Salt
  • Pepper
  • Water
  • 6 tbsp of early harvest olive oil Vigean


Preparation : 15 minutes
Cooking : 30 minutes

  • Wash the vitelottes and cut into 4 pieces.
  • In a sauce pan filled with cold water, add a pinch of salt, put the vitelottes  and let cook 30 mn.
  • Once cooked, mix them with a bit of cooking water and 3 tbsp  of early harvest olive oil Vigean.
  • Modify the seasoning if necessary and serve in the plate with a baking tin.
  • Pour a few drops of Prim’olive Vigean.







The dessert


Mini muffins matcha green tea cranberries

and virgin coconut oil Vigean


(lactose free, gluten free)


INGRÉDIENTS


  • 150g of buckwheat flour
  • 1 baking powder bag gluten free
  • 125g of organic cranberries
  • 50g of organic coconut oil Vigean
  • 2 tbsp matcha green tea powdered
  • 3 organic eggs


Preparation : 25 minutes
Cooking : 15 minutes

  • Heat the oven to 180°.
  • Break the eggs and mix with melted coconut oil.
  • Mix the flour, the baking powder and  the matcha green tea powder with half minced cranberries.
  • Mix the both preparations and add the rest of cranberries before filling the individual moulds 3/4 of their height.
  • Let cook 8 to 15 minutes depending on the size of the baking tins.



Merry Christmas, Happy New Year & Good Tasting !

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