• Type : Salads
• Cooking time : 10 Minute (s)
• Total time : Minute (s)
• Number of persons : 2 People

ingredients

•     2 artichoke hearts
•     100 g of green beans
•     80 g of cherry tomato
•     1 spring onion
•     50 g of salads
•     For the vinaigrette :
•     2 boiled eggs
•     2 c . tablespoons olive oil
•     2 c . vinegar
•     2 c . tablespoons lemon juice
•     2 sprigs of chives chiseled
•     salt
•     pepper

 preparation

1. Remove the stems and cut the beans into pieces .
2. Steamed artichoke hearts quartered and beans for 10 to 15 minutes.
3. Cut the spring onion finely bias and cherry tomatoes in half .
4. Prepare a vinaigrette with olive oil, vinegar and lemon juice . Salt and pepper then add the chives.
5. Mash the boiled eggs in a colander stainless steel for vermicelli egg , stir into dressing.
6. Arrange on a platter varied salads, garnish with vegetables and vinaigrette accompanied by boiled eggs.

• Type: Soups
   
• Cooking time: Minute (s)
   
• Total time: Minute (s)
   
• Number of persons: 6 People

 ingredients

•      4 large sweet potatoes
•      1 white onion chopped
•      15 g of butter
•      1.75 liter of water
•      salt and nutmeg
•      15 cl of cream
•      To serve:
•      2 cloves garlic, cut into chips
•      1 c. tablespoons oil

 preparation

1. Cut the sweet potato into small pieces. In a saucepan over low heat, sauté onion in butter.
2. Add sweet potatoes and moisten with water. Bring to a boil, reduce heat and simmer until the sweet potatoes become creamy.
3. In a pan over medium heat, brown the garlic chips in the oil. Drain and set aside. Mix the sweet potatoes and return to pot, add the cream, salt and nutmeg to taste.
4. Serve the soup hot topped with garlic chips.