Back to school recipes

Back for another school year! Kicking off September well is also about what you eat.  Here are a few recipes, created especially for this month! Recipes to feel like your feet are still in the sea, starting the year well and breath a little during a relaxing break! What a schedule…

— 1 can of Bonduelle’s 310g lentils cooked in very little juice
— 1 bunch of radishes
— 200g of Bonduelle’s extra-fine frozen green beans
— 8 small firm flesh potatoes (ratte or amandine types) or 4 medium size
— 1 new onion
— 1 bunch of basil
— 4 eggs
— 200g of tuna in olive oil
— 2 tbsp of olive oil
— 1 tsp of red wine vinegar
— Fine salt, ground pepper

— Peel the potatoes. If they are small, don’t cut them. If they are larger, halve them or cut them in 4 pieces so they cook uniformly.
— Cook the potatoes for 20 minutes in a pot filled with salted boiling water. Add the green beans and cook for another 7 to 10 minutes. Drain the potatoes and green beans.
— While the potatoes and green beans are cooking, remove the radishes’ stalks. Cut them in half and put them aside. Cook the eggs for 6 minutes in simmering water. Cool them down in cold water, peel them. Put them aside.
— Cut the basil’s leaves and chop them. Peel and finely chop the onion. Drain the tuna. Open the can of lentils and pour it into the salad bowl. Add all the vegetables (lentils, potatoes, green beans, radishes) in the bowl.
— Mix olive oil, red wine vinegar, salad, pepper, new onion and chopped basil in a bowl then season the salad with this vinaigrette.
— Mix well and add the eggs cut in half on top as well as the tuna.
— Decorate with a few basil leaves. Serve this salad cold or at room temperature.

— 1 ready made short pastry, already unfolded
— Half a bag of “3 pre-steam cooked vegetables: cauliflower, broccoli and Romanesco cabbage” Bonduelle
— 3 eggs
— 20cl of single cream or full fat milk
— 40g of grated cheese (parmesan, gruyere...) (optional)
— A pinch of nutmeg
— Salt and pepper

— Steam-cook or microwave the cauliflower, broccoli and Romanesco cabbage. Reduce the instructed cooking time so they only defrost but remain slightly crunchy: they will finish cooking in the oven with this easy vegetable pie recipe.
— Preheat the oven at 180°C (th.6).
— Butter a pie dish. Unfold the short pastry and put it in the dish. Cut the excess if necessary. Set aside.
— Prepare the quiche mixture. Break the eggs. Add the cream or milk. While mixing, season with salt, pepper and nutmeg.
— Spread the Romanesco cabbage, cauliflower and broccoli evenly on the puff pastry.
— Pour the quiche mixture on top. Sprinkle with cheese if desired.
— Put in the oven for 30 minutes until broccoli, Romanesco cabbage and cauliflower are golden.
— Take the quiche out of the oven, check that the dough is cooked before removing from the mold and serving.

— A 270g Bonduelle can of lentils cooked in very little juice
— 250g of flour
— 200g of brown sugar
— 170g of soft butter
— 90g of oat flakes
— 150g of chocolate chips or chopped chocolate
— 1 egg
— 1 tsp of baking powder
— 1 pinch of salt
— 1 tsp of vanilla extract or vanilla sugar

— In a salad bowl, add the butter and sugar. Whisk them together then add the egg. Whisk everything using an electric whisk to obtain a creamy foam.
— Open the lentil can and drain it. Blend the lentils until you obtain a mash or a non-liquid paste. Incorporate them to the previous mixture.
— Add the flour and baking powder as well as the oat flakes, vanilla extract and salt. Finally, add the chocolate chips. Mix the dough thoroughly: you should not see any trace of sugar or flower and obtain a homogenous cookie dough.
— Let it rest for 1 hour in the fridge before you start baking. Meanwhile, preheat the oven at 180°C (th.6). 
— Spread the balls of dough well-spaced out on an oven tray with a greaseproof sheet. If the dough is too sticky add a bit of flour.
— Put the lentil cookies in the oven for 12 to 13 minutes until their edges become slightly golden. If you prefer them softer, stop the baking at 11 minutes only.
— Let it rest for 1 to 2 minutes on the oven tray before letting them cool down on a pastry grill. 

Now it’s up to you to make those easy, tasty and delicious recipes especially created for a soft return to the school year.