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Recipes Appetizers

Pickles de légumes sous-vide

Under-live vegetable pickles

Heat a large volume of water in a pot with a thermoplonger set to 60 ° C.   In a pitcher, mix the 900 ml of lukewarm water with white vinegar, salt and sugar. Let the sugar and salt dissolve...

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Antipastis de légumes d’été sous-vide

Under -ned summer vegetable antipastis

Wash the peppers and cherry tomatoes. Cut the cherry tomatoes and artichokes in half. Cut the peppers into strips. Peel and chop the garlic.   Place the vegetables in a vacuum cooking bag, add the oil, garlic, salt, sugar, vinegar....

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Crackers apéro au parmesan

Parmesan APERO CRACKERS

Pour the linen seeds into a bowl and cover them with water wait 10 min, then drain the remaining water. Place the linen seeds in a blender, add the grated parmesan, the seed mixture, the dried thyme, the soy sauce,...

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Chips de légumes maison

Homemade vegetable chips

Wash and peel the vegetables and, using a mandolin, chop them (except the kale chou) in thin rings 2 mm thick. Cut the Kale cabbage into small pieces. Place the vegetables in separate bowls. In each bowl, add the seasoning...

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Rolls de cuirs de fruits déshydratés

Rolls of dehydrated fruit leathers

Prepare each fruit pulp by mixing the fruit in a blender or a blender. In each coulis, add the agave syrup, then a spice of your choice if you want to give it a taste (for example, cinnamon in the...

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Tartines ricotta, abricots secs & basilic

Ricotta, dried apricots & basil

  Cut the apricots in half, pit them and arrange them by spacing them on several trays of your dehydrator, face cut up. Dry them by referring to the repository table below. When the desired consistency is good (you can...

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Tahin (ou Tahini)

Tahin (or Tahini)

Place the sesame seeds in a dry pan, over medium heat Grille them until coloring without exceeding 5 minutes of cooking then let cool. You can also roast your sesame seeds in the oven at 180 ° C for 5...

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Pickles à l'oignon rouge

Relish with red onion

In a large skillet, mix the onions and the oil and stir well to coat them. Cook over low heat to soften the onions without them brown too much. This can take 20 to 30 minutes. When the onions are...

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Tartinade de lentille corail

Corail lens spread

Cook the coral lenses by following the indications (20 min in boiling water) then drain them. Hydrate the dried tomatoes if necessary in a small bowl of hot water for 5 minutes. In a mixture to mix, add the coral...

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Tartinade noix et lentilles

Watcher and lentils

Chop the onions. In a skillet, brown the onions in a little oil until you get a color.  Add the lenses and water (2.5 times the volume of lenses). Cook for about 20 minutes over medium heat. Drain if necessary...

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Recette de Cake olive, Jambon et gruyère

Olive cake recipe, ham and gruyère

Even a traditional salty cake can get into a jar and because this one is the "number one" of the cakes, you should not miss it. This simple recipe allows you to prepare not 1 but 3 in advance! So...

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Recette de tomates confites à l'huile

Confitted oil tomatoes

Preheat the oven to 150 ° C. Arrange the cherry tomatoes on a baking sheet.  Crush the garlic cloves and add them to the cherry tomatoes. Add the thyme and olive oil. Put coarse salt, a little sugar, pepper and...

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Houmous de betterave

Beet houmous

In the mixer bowl, add the beet cut into pieces, the garlic cut into pieces, the drained chickpeas, lemon juice, oil, salt, pepper and cumin.  Mix until you get a very homogeneous texture. Fill your terrines to the level indicated...

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Recette Tartinade courgettes & persil

Zucchini & parsley spread recipe

Preparation Preheat the oven to 180 ° C.  Wash and cut the zucchini into strips and place them on a baking sheet covered with baking paper. Peel the garlic and add it to the zucchini. Sprinkle with oil, salt and...

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Olives en saumure

Wallowe olives

Above all, undertake the preparation of olives (black or green): put them with the cores in a cold water tank and allow to soak at least two weeks by changing the water every day. Drain, dry them in a clean...

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Cornichons au vinaigre

Vinegar pickles

For this pickle preparation, choose small healthy pickles and freshly picked. Cut them and eliminate the down which covers them without skinning them, with for example a rough tea towel. Put them to be 24 hours with 250 g of...

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Houmous en conserve

Canned houmous

Rinse and drain chickpeas. Mix the chickpeas with the tahin, the lemon juice, the crushed garlic cloves and the yogurt, incorporating olive oil as and when the olive oil. Salt and spice your taste. Fill the terrines Le Parfait Super...

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Rhum arrangé figues, raisins, vanille

Rum arranged figs, grapes, vanilla

Cut the fresh figs in 4. Cut the grapes in 2. Split the vanilla pods in 2. Fill the jars with the figs, the grapes, the vanilla pods, then the rum. Add the cane syrup of which you adjust the...

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