Cocktail

Brocamole, OLE!

For 1 bowl, this pack contains:

300 gr broccoli

1 onion

1 lemon

1 clove of garlic

1 bunch of coriander (or parsley depending on your taste)

In addition, you will need:

salt and pepper

1 tablespoon of olive oil

Preparation:

1. Cook the broccoli, then run it under cold water.
2. Add broccoli, chopped onion, garlic, juice of one lemon and oil.
3. Blend, season with salt and pepper and add the chopped coriander.
4. Let stand in a cool place for 30 minutes or eat immediately.

It's ready!

The MagicTip: Not a fan of coriander? Replace it with parsley ;) We recommend you to associate this dip with the ORGANIC GRTA corn cakes of the Domaine de l'Abbaye.

Allergens: contains onion and garlic

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!