Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 eggplant (500gr)

1 head of garlic

1 organic lemon

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C

2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.

3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.

4. Bake for 25 to 30 minutes until golden and cooked through.

5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

To be sipped especially with Hugo ;-) 

For 4 people, this recipe contains : 

6 dl sparkling wine (7.5dl)

0.8 dl elderberry syrup (5dl)

1 lime

1 bunch of fresh mint

In addition, you will need :

Sparkling water

Ice cubes

Mortar and pestle

Preparation:

1. First, wash the mint leaves and crush them lightly in a mortar with a pestle.

2. Then pour the following ingredients directly into a wine glass: sparkling water (1dl per glass), sparkling wine (1.5 dl per glass) and elderberry syrup (0.2dl per glass).

3. Cut the lemon into thin slices.

4. Add fresh mint, lime slices and ice cubes.

5. Stir gently with a long spoon for 8-10 seconds.

It's ready! Best enjoyed with an eco-friendly, recyclable straw ;-)

The MagicTip: for a non-alcoholic pleasure, you can replace the sparkling wine with sparkling water or lemonade.

Allergens: contains alcohol

A quick trip to Bombay?

For 4 people, this recipe contains:

2 plain yoghurts

½ grated cucumber

2 chopped spring onions

In addition, you will need:

1 tsp. coriander powder

1 tsp. cumin powder

Preparation:

1. In a bowl, combine the grated cucumber, the two plain yogurts and the chopped spring onions.
2. Add the spices, salt and let rest in the fridge until ready to serve.

It's ready!

The MagicTip : serve on the side to a spicy curry to bring a refreshing touch to the meal.

Allergens: contains dairy products and onions.

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

Your 100% local tortilla

Typical Spanish recipe with local products!

Ingredients for 2 persons:

Potatoes (about 800gr)

1 x 6 fresh eggs

1 x organic onion (250gr)

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. Let cook over low heat, when the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.
5. We also recommend adding herbs such as parsley or chives!

Can be eaten as an aperitif (tapas) or as a main course!

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!