This is a subject for you. Please send me your favorite organic recipe to share.

If you use specific products at home, please describe them so that other visitors to www.mangerbio-eatingorganic.net will get to know them too.

Thanks for sharing with us your pleasure in eating well : recettesrecipes

Recipe 12 - Greek Cake

You need :
flour 200 gr,
3 eggs,
50 gr pitted olives,
125 gr sun-dried tomatoes (packed in oil, drain and reserve the oil),
100 gr feta cheese,
5 tablespoons oil (from the tomatoes),
10 cl half & half, or light cream,
1 packet of yeast,,
1 tablespoon finely chopped basil.

Preheat the oven at 180° C (thermostat 6).
Cut the dried tomatoes in pieces and the feta cheese in cubes.
Mix the yeast and the flour in a bowl.
Break the eggs in the middle of the flour mixture and mix with the milk and the oil drained from the tomatoes.
Add the chopped basil, the pieces of tomato, the olives and the cubes of feta.
Put in a cake pan and let bake 35 minutes in the oven.
Wait a while before unmolding the cake, and serve lukewarm or cold.

Corinne, France

Recipe 11 : White bee and fig pie - Improvisation with what rests in the refrigeratort

Pasty :
A big bowl with rice and quinoa, mixed and already cooked
1 egg
sesame and cajou puree (or almond, or nut puree)
sour cream or soya sauce to cook
salt, spices as you choose

Mix all the ingredients and spread them on a pie dish.

Garnishing :
1 bunch white beet
3 figs
Sliced sheep cheese (tomme de brebis)
Mozarella
Sour cream
Rice milk
2 eggs
1 handfull dry raisin
1 handfull roasted sesame seeds and sunflower seeds
salt, spices as you choose

Cook the white beet (green and white part) to casserole, with curry for exemple. Mix the eggs, the sour cream (or soya), add the cooked white beet. Cut the figs and put them on the pasty, add raisins, sheep cheese.
Then, add the white beet, sesame and sunflower seeds, and then, the mozarella.
Cook in the oven, 30 minutes, 180° C.

Lydia, France

Recipe 10 : Yassa chicken, 2nd way

For the Yassa, I said I know a Senegalese version: I marinate the chicken in lemon juice, at least one day, and it's more tasty if the chicken has been browned in a pan, or much better, toasted in the oven, before putting it over the onions. In this version, there’s no mustard, instead herbs de Provence.

I made a vegan Yassa with a lot of thinly-sliced onions, and of course, some carrots and turnips, also sliced. I use carrots and turnips but you can use any root vegetable (parsnip, potato, yam, etc.) When they are almost cooked, I add the zest of a big lemon and diced zucchini. (Use a good-quality zucchini, as it is to eaten almost raw). You could add some firm, diced tofu. Cook 10 minutes more. And there you are.

Fab, France / USA

Recipe 9 : Lavender apricot pie

So, I made a quick pie dough (well, I've got to try the Tupperware recipes so I learn them before passing them on to the ladies, and besides I have the dishes ha-ha!) I don’t follow recipes exactly, but I used

- 75 g of butter and 75 g coconut fat (real coconut fat, not margarine, it is sold in Switzerland)
- 1-teaspoon dry lavender flowers, and almond powder.

I've browned the halved apricots in a pan with a little sugar and water, then I dry them so they don't become bitter.

From here, I followed the recipe, so mix the butter, coconut fat, sugar and lavender flowers. Spread half of this mixture in the cake tin. Add the apricots, nicely arranged. Add a layer of powdered almonds before adding the rest of the sugar, butter and lavender mixture, then cover with pie dough.

Bake in a warm oven 190° C. It is ready when the pastry begins to brown.

Laïpha, France

Recipe 8 : Zucchini soup

This soup is very tasty, because of the potato and the zucchini and the organic ginger, which I don't peel, however I wash it very well. That's the great thing about organic vegetables; we don't need to peel them. The vegetable skin is a very good source of vitamins. So, less to do, more vitamins and more taste ! Enjoy yourself

For 8 people, you need :
- 1 big and sweet sliced onion
- 2 washed, unpeeled, quartered organic potatoes
- 1 small piece of thoroughly washed and finely chopped fresh ginger
- 4 washed, unpeeled, finely sliced zucchini
- 1 finely sliced celery stalk
- 2 finely sliced leeks
- 1 a small handful of course Guérande salt if you can get it or any coarse grain salt

Utensiles :
- a cutting board and good cutting knife
- a big stew pot
- an electric soup blender

Recipe :
Brown the onions on low heat until limp and add the potatoes.
Add the zucchini and simmer, stirring often. Add celery, leeks and ginger. Add two big glasses water and stir. Simmer 5 minutes. Add one-liter water and let cook 10 to 15 minutes. When a knife easily cuts a potato, the soup is ready. Turn off. Blend well.
At my house, this soup is very successful with the children, teenagers and grown-ups.


© Herrade, Montpellier, France

PS : I'll take some pictures when I'll get a numeric photo camera, which works.

Recipe 7: Yassa chicken

For 8 people, you need: :
- Legs or white pieces of chicken (8)
- A big glass of mustard, as big as a whisky glass
- 1-kilo onions
- Juice from 2 lemons

Recipe :
- Dice the onions
- Brown chicken in a little oil (this step is unnecessary if you are using skinless chicken)
- In a large pot with a lid, cook the onions in a little oil until transparent.
- Add the mustard and lemon juice and mix
- Add the chicken and cover.
- Let cook slowly, checking regularly that the onion doesn't burn
- Serve with rice.


Gilles, from France, who got this recipe from Gabon, will take a photo when he finishes his kitchen.

Recipe 6 : Prune and raisin strudel

Dough :
360 g flour
1/4-teaspoon salt
80 ml olive oil in which a vanilla bean has been left to macerate
125 ml very cold water

Garnishing :
200 g pitted, halved prunes
135 g raisins
500 ml boiling water with one tea bag
180 g cooked black beans, crushed with a mortar
Spices: ginger, cayenne pepper, cinnamon
80 g honey or home made apple jelly
1 cored sliced apple
Zest of an orange
2 tablespoon almond powder

Prepare the dough: mix flour and salt, make a hole and add oil. Knead the dough by hand until the texture is sandy. Add water gradually until the dough becomes sticky and soft. Form a ball and let dough rest 30 minutes in the refrigerator on wax paper.
Let the prunes stand in the tea 30 minutes. Drain the prunes and mix with the black beans and raisins. Add spices, honey, apple, orange zest and almonds. Mix very well with a fork.
Spread dough on a floured surface and roll out a square, 50 cm on each side. Spread garnishing on one half of the dough—the half closest to you.
Roll the dough. Cut the roll in two and place it on a lightly buttered cake sheet. Bake in the oven at 180° C, from 30 to 40 minutes.

Pascale, France

Recette 5 - Christmas lemon star

Ingredients :
100 gr butter
70 gr confection sugar
250 gr flour
½ packet yeast
1 packet vanilla sugar
salt
1 lemon zest
1 yellow egg
3 tablespoon sour cream

Icing :
125 gr confection sugar
1 white egg
1 tablespoon lemon juice
1 small spoon water

Put flour and yeast in a mound and make a hole in the middle, add sugar, vanilla sugar, table salt, lemon zest, yellow egg and sour cream. Form like a bread with some flour..
Add butter cut in small pieces and starting from the middle, form a pastry. Knead until butter is well mixed. If necessary, put it in the refrigerator.
Flatten pastry, 1 cm thinck, cut stars, put them on a buttered and floured coockie sheet for 10 minutes, 180° C.
When stars are cool, put icing on

icing : mix confection sugar with the same quantity of white egg, lemon juice and water and do so that your icing is thick

Virginie, and her son, Nicolas, Alsatia, France

Recette 4 - Yogurt Cake

1 pot of unflavored yogurt, the pot will be used as the measure for the other ingredients
3 eggs
4 pots (of yogurt) of flour
2 and ½ pots (of yogurt) of sugar
1 packet yeast
70 gr (about 2 ounces) melted butter or vegetable margarine
Add some chocolate chips, lemon or orange zest, shredded coconut, or almond powder.


Mix all ingredients and cook in a medium oven, 350 degrees F, for 35 to 40 minutes.

Test that cake is done with the point of a knife, or a toothpick.

Céline, France

Recette 3 - Pumpkin Soup

2 large onions
2 cloves fresh garlic
3 tablespoons olive oil
+/-2 pounds fresh pumpkin (save seeds to toast later)
2 large carrots
+/- 4 small potatoes (red skin or waxy variety)
+/- 4 cups water, enough to cover the vegetables
vegetable-flavored bouillon cube (organic varieties available)
fresh or dried thyme
juice of one lemon
6 tablespoons sour cream or yogurt
snipped fresh chives or thyme

• Peel and chop onions into medium dice. Chop garlic into fine dice, sauté with the onions in olive oil, in a large saucepot, until translucent.

• Peel the pumpkin, carrots and potatoes and cut into medium chunks. Add to onions. Cover with water and add bouillon cube and thyme. Simmer on medium flame until vegetables become soft, about 20-30 minutes.

• Let mixture cool until medium warm. If using fresh thyme, remove the branch. Working in batches, put vegetables into a blender, cuisinart or food mill and process until smooth. Add more water or broth if needed.

• Add lemon juice and correct the seasonings. Reheat and garnish each bowl with a tablespoon of sour cream or yogurt, and snipped fresh herbs. Serve hot.

Serves 6 as a soup course, 4 for a main dish. Can be made up to two days ahead, can be frozen.

Variations: Use fresh butternut squash instead of pumpkin, add 2 leeks (white and pale green only) instead of onions. Use chicken broth instead of bouillon and water. Season with nutmeg instead of thyme.

Macey ; Clearwater, Florida, USA.

Recette 2 - Chick-peas flour cake

24 table spoon chick-peas flour
8 table spoon wheat flour
125 gr melted butter
8 table spoon powdered sugar
4 eggs
1 handsul dry raisin
1 yeast
nuts, seeds, as you want

Mix all ingredients and place in the oven, th 6, 35 minutes


Frida, Tunisia.



Recette 1 - Danish Potato Salad :

8 middlesized potatoes

200ml fresh cream
200ml youghurt
2 tablesp finely chopped fresh chives
1-2 teasp.
Mustard
salt, pepper

Steamcook or boil the potatoes, then cut into slices or big dice and leave out to cool.
Mix together all the ingredients for the sauce and stir in the sliced or diced potatoes.

Serve with grilled chicken and white wine.

Mette, Danemark.