Today's menu, September 30th: a sweet and savory salad, a shrimp parmentier, and a giant cookie cake
A sweet and savory salad with figs, arugula, quinoa, mozzarella, and avocado—a colorful and nutritious starter that will delight your taste buds. Next, indulge in a Brazilian-style shrimp parmentier, a comforting dish where the sweetness of cassava meets the richness of shrimp.
Sweet and savory salad with figs, arugula, quinoa, mozzarella and avocado
This
Brazilian-style prawn parmentier
The
Giant marshmallow cookie cake
The
Frequently Asked Questions
How can I make my salad even more nutritious? You can add seeds like chia or flax seeds, or extra vegetables like grated carrots or peppers to increase the nutritional value of your salad.
Yes, you can replace the figs with pears, apples or mangoes for a different sweet touch, while still maintaining the balance of the salad.
To obtain a creamy cassava puree, it is essential to thoroughly blend the cooked cassava with the milk before cooking it over medium heat, adding butter, salt, and nutmeg. This gradual cooking process thickens the puree without drying it out.
Yes, you can replace the mozzarella with a soft cheese like Gruyère or Comté, which will provide a different flavor while ensuring a nicely browned gratin.
Yes, this dish can be prepared in advance. To reheat it, use a low oven temperature to maintain the creamy texture of the purée and prevent the shrimp from drying out.
Shopping list
- 100g of quinoa
- 80g of rocket
- 8 figs
- 1 lawyer
- 125gr of mozzarella
- 30g of almonds
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 500g of peeled pink shrimp
- Cell
- Second
- Pepper
- Olive oil
- 2 crushed garlic cloves
- 1 chopped onion
- 1 tablespoon of butter
- 3 peeled and chopped tomatoes
- Chopped parsley
- Chopped chives
- 200g of cream cheese
- 3 cups of milk
- 500g of peeled and cooked cassava
- 2 tablespoons of butter
- Nutmeg
- 200g of fresh cream
- 200g of grated mozzarella
Giant marshmallow cookie cake
- 85g of butter
- 85g of brown sugar
- 1 egg
- 150g of flour
- 1 tsp yeast
- 1 sachet of vanilla sugar
- 100g of chocolate chips
- 2 speculoos biscuits
- 6 marshmallows
Editorial manager who can't wait for winter so she can eat raclette! Passionate about gastronomy and always on the lookout for new culinary gems, I initially studied law before returning to my first love: the taste of good products and the pleasure of sharing around the table :)
