COOK BOOK: RECIPES USING ECOMIL CUISINE EcoMil Cuisine is an almond cooking cream. It is a perfect alternative for dairy single cream and soya creams. This cream does not curdle when cooking. It can be boiled and mixed up with sour food such as lemon or mustard.
INGREDIENTS FOR 4 PEOPLE: 4 medium courgettes, 2 medium potatoes, 1 brick of EcoMil Cuisine, 1 teaspoon of powder curry, 200 ml of stock, olive oil, salt and pepper.
PREPARATION: Wash the courgettes with skin, dry them and cut them into thin slices. Warm up 3 dessertspoons of olive oil in a fryer and then add the courgettes. Season with salt, pepper, and curry. Cook until slightly golden, stirring all the time. When the courgettes are golden, add the skinless potatoes cut into small pieces, then cover with the stock. Fast boil and cover. Let it simmer for 15 minutes under low heat. When the courgettes and the potatoes are cooked, just add the EcoMil Cuisine, mix them rapidly and then taste it and adjust the dressing according to your taste. Then, you can serve!
INGREDIENTS FOR 4 PEOPLE: 1 puff-pastry rolled-up ready to use (Or if you are doing it by yourself: 200 grams of flour, 100 grams of vegetal margarine, 1 egg, and a pinch of salt), 2 bunches of broccolis, 1 leek, 3 eggs. 1 brick of 200 ml of EcoMil Cuisine , olive oil , salt and pepper. PREPARATION: During 10 minutes, preheat the puff-pastry to 200 degrees. Slice the leek and brown gently with olive oil in a frying pan during 5 minutes. Cut the broccolis in small bunches and boil them up in salted water during 5 min. Then, drain them. Spread the broccolis and the leek on the pastry. Whip the eggs and mix with EcoMil Cuisine in a bowl. Season with salt and pepper. Then pour the mixture on the pastry. Transfer to oven and bake to 200 degrees between 30 and 40 minutes. Great served with green salad.
Cod-fish fillets with mustard sauce
INGREDIENTS FOR 4 PEOPLE: 4 thick cod-fish fillets, 2 dessertspoons of old mustard, one 200 ml brick of EcoMil Cuisine, half lemon juice, olive oil, 1 teaspoon of fresh parsley. PREPARATION: In a bowl, mix the EcoMil Cuisine with mustard. Fry codfish fillets under low heat in a pan containing olive oil. During the cooking, pour the lemon juice and let evaporate. Then, pour in the mix EcoMil Cuisine and mustard. Add the fine-cut parsley and let simmer a few minutes. Then, serve.
Chicken breast supreme with mushroom sauce
INGREDIENTS FOR 4 PEOPLE: 4 skinless chicken breasts halves, 250 grams of Frenchcultivated mushrooms (Paris mushrooms), 1 brick of EcoMil Cuisine, a little bit of lemon juice, olive oil, salt and pepper. PREPARATION: Prepare the mushrooms as following: wash them under cold water, slice thinly and put them aside. Brown gently each side of the chicken breasts in a frying pan with olive oil. Take off each piece of meat. Slowly fry mushrooms. Put back the meat in the pan with mushrooms and then sprinkle with lemon juice and let evaporate. Sprinkle with salt, pepper and then finish the cooking by adding a brick of EcoMil Cuisine Let the cream to be reduced a little bit and then serve!
HOPE YOU ENJOYED THEM! Next cookery book: Traditional British recipes using EcoMil Almond!