Broad beans are vegetables of the great legume family that are quite easy and quick to grow.In summary, what you need to know: Name: Vicia fabaFamily: LegumesType: AnnualHeight: 40 to 400 cm Exposure: Sunny Soil: Light, not too much humid Sowing: Spring Harvesting: About 3 months after sowing Health: benefits and virtues of the bean We appreciate it for its nutty taste and its ease in cooking, both raw and cooked.
Christmas tree syndrome: watch out for this little-known allergy My beautiful fir, king of forests ... and mold! For some people with allergies, the Christmas period can turn into a nightmare. Explanations. Christmas tree allergy You sneeze as soon as you approach Christmas tree? Are your eyes stinging?
Easy and quick to prepare, this vegetable flan is an excellent recipe. Accompany it with a good lettuce and you will be won over. Ingredients for 4 people: 1 clove of garlic 20 g of butter 400 g of julienned vegetables (Ex: carrot, turnip, leek) 3 eggs 50 g of powdered milk 3 tbsp. cornstarch, salt flour, ground pepper Recipe for vegetable flan Preheat the oven to 220 ° C (th.
It is not only used to develop exotic recipes: soy sauce can also wake up everyday dishes, and replace salt.Read also: health benefits and virtues of soySoy sauce and vegetables as an aperitifServe with vegetables Raw to nibble (carrot and cucumber sticks, radish, celery branches, baby corn, cherry tomatoes, etc.) of a mixture of beaten yoghurt with 1 tbsp.
Ingredients for 6/8 gourmands: 400 gr of Saint Nectaire 1 thin slice of smoked salmon 15 gr of dry morels 1 shallot 20 gr of butter 5 cl of dry white wine 15 gr of crushed pistachios Fine salt mill pepper of crushed pistachios Recipe progress: For the Morel fricassee, soak the mushrooms in warm water for at least 2 hours.
Here is a delicious recipe for a stew of old and forgotten vegetables, parsnip, Jerusalem artichoke, pumpkin and Brittany pork ribs Ingredients for 4 people: 200 g parsnip 150 g Jerusalem artichokes 1/2 lemon 200 g pumpkin 50 g butter 1.2 kg butter Brittany pork ribs8 cloves of garlic3 shallots20cl red wine1 bouquet garni25cl veal stock20g caster sugar100g cooked chestnuts Salt, freshly ground pepper Stew of forgotten vegetables, chestnuts and Brittany pork ribs - If necessary, preheat the oven at 180 ° C (th.