With the return of sunny days, comes the desire to receive friends. And to cook tasty, delicious dishes for dinner… and vegetarian ones, for that matter. If, in addition, they are as sunny as the spring sky, that’s a bonus. For this, we can count on Lou Elsener, known on Instagram under the alias Loulou Kitchen. The content creator with 566,000 subscribers is full of good ideas that she shares on the social network, but also in culinary books, the second of which has just been published by Editions Marabout.
Its title, as simple, evocative as it is devilishly enticing: Eggplant, ricotta, thyme & honey (Marabout, 176 pages, 19.90 euros). A beautiful work with many sunny and accessible dishes for different occasions: a brunch, an everyday lunch, a dinner with friends… With each time, the possibility of drawing here or there to put together your own menu, at the image of the one we offer you here.
Starter: asparagus, grated egg and lemon vinaigrette
Preparation time : 10 minutes
Cooking time : 10 minutes
Ingredients for 2 people
- 10 green asparagus
- 2 eggs
- 1 clove of garlic
- 4 tbsp. tablespoon of white cheese
- Olive oil
- Paprika
Lemon vinaigrette:
- 2 tbsp. tablespoon of olive oil
- 1 C. tablespoon of cider vinegar
- 1 C. teaspoon of honey
- Juice and zest of ½ lemon
- 1 C. mustard
The preparation
In a bowl, mix all the lemon vinaigrette ingredients.
In a large pot of boiling water, blanch the asparagus for 2 to 4 minutes. Drain them, then brown them in the pan with the minced garlic and olive oil for 2 to 3 minutes over low heat.
Cook the eggs for 10 minutes in boiling water, cool them under cold water then peel them.
In a dish, place the fromage blanc and add the asparagus. Drizzle with the lemon vinaigrette and grate the eggs on top. Sprinkle with paprika before serving.
Dish: risotto with tomatoes and roasted yellow peppers
Preparation time : 10 minutes
Cooking time : 35 minutes
Ingredients for 6 people
- 260 g risotto rice
- 1 yellow pepper
- A dozen yellow cherry tomatoes
- 1 head of garlic cut in half
- 150 g of mascarpone
- 1 vegetable stock cube
- A few basil leaves
- Butter
The preparation
On a baking tray, place the empty yellow pepper, the tomatoes, the head of garlic and bake for 35 minutes at 200°C.
Dilute the stock cube in 50 cl of water.
Melt a knob of butter in a pan. Add the rice and add the broth little by little, stirring until absorbed.
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