Rustic apricot and almond tart

Rustic apricot and almond tart

by | Jan 16, 2026 | Recipes

Rustic apricot and almond tart

Discover the flavors of summer with this rustic apricot and almond tart!

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1 hour

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Recipe for 6 people

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Dessert

🥧 Ingredients:

✔️ 10 apricots

✔️ 250 g flour

✔️ 125 g butter

✔️ 90 g brown sugar

✔️ 50 g ground almonds

✔️ Lemon juice

✔️ Slivered almonds

✔️ Optional: cinnamon

👨‍🍳 Preparation:

Preparation of the shortcrust pastry 

  1. Mix the flour and 40 g brown sugar in a bowl.
  2. Add the butter, cut into pieces, and mix well into the mixture.
  3. Gradually add 120 ml of cold water.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Roll out the dough into a circle, place it on parchment paper, and set aside while you prepare the rest of the recipe.

Preparation of the filling 

  1. Preheat the oven to 180°C.
  2. Wash the apricots and cut them into quarters.
  3. In a bowl, mix the ground almonds with 50 g brown sugar and the lemon juice.
  4. Remove the dough from the refrigerator.
  5. Spread the mixture over the dough, leaving about 3 cm around the edges.
  6. Arrange the apricots on top.
  7. Fold the edges of the dough over the apricots.
  8. Sprinkle the tart with almonds and cinnamon if desired.
  9. Bake for 40-45 minutes.

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Zucchini terrine with seaweed vinaigrette

Zucchini terrine with seaweed vinaigrette

by | Jan 16, 2026 | Recipes

Zucchini terrine with seaweed vinaigrette

Chef Alexandra Beauvais shares her recipe for zucchini terrine with seaweed sauce.

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1 hour

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Recipe for 4 people

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Entrée

🥒 Ingredients:

✔️ 800 g zucchini 

✔️ 1 onion 

✔️ A few sprigs of chives

✔️ 6 eggs

✔️ 200 g heavy cream (or plant-based substitute)

✔️ 1 heaped tablespoon potato starch 

✔️ 1 generous pinch of nutmeg

✔️ ½ tsp. spices (such as curry)

✔️ 1 level tablespoon of flaked seaweed

✔️ 5 tbsp olive oil

✔️ 2 tbsp cider vinegar

✔️ 1 tsp seaweed mustard

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Line the inside of a cake pan with parchment paper.
  2. Preheat the oven to 150°C (gas mark 5).
  3. Wash the zucchini thoroughly.
  4. Peel and finely chop the onion.
  5. Grate the zucchini.
  6. Chop the chives.
  7. Pour a drizzle of olive oil into a frying pan, add the zucchini, and cook over low heat for 2 minutes.
  8. Break the eggs into a bowl and beat them into an omelet.
  9. Mix the cornstarch with a little crème fraîche and a dash of water.  
  10. Pour over the eggs. Add the rest of the cream, chives, curry powder, nutmeg, and season with fleur de sel and pepper.
  11. Mix well and add the zucchini. Pour into the cake pan, spreading the zucchini evenly.
  12. Heat water for the bain-marie.
  13. Place the baking tray in the oven, place the terrine on top, then pour the hot water into the bottom of the baking tray. Bake for 40 to 45 minutes.
  14. Remove from the oven, leave to rest and chill.
  15. Serve with the seaweed vinaigrette.

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Salmon with sorrel

Salmon with sorrel

by | Jan 16, 2026 | Recipes

Salmon with sorrel

Discover the benefits of sorrel with this recipe for salmon steak with sauce.

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35 minutes

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Recipe for 4 people

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Dish

🥧 Ingredients:

✔️ 320 g sorrel

✔️ 4 salmon steaks

✔️ 40 g butter

✔️ 15 cl soy cream

✔️ 4 tablespoons dry white wine

✔️ 2 shallots

✔️ 2 tablespoons oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

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Cream cheese verrines with redcurrant coulis

Cream cheese verrines with redcurrant coulis

by | Jan 16, 2026 | Recipes

Cream cheese verrines with redcurrant coulis

Our nutrition experts offer you a refreshing recipe packed with vitamins. ☀️

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30 minutes

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Recipe for 6 people

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Dessert

🥧 Ingredients:

✔️ 500 g redcurrants

✔️ 180 g cream cheese

✔️ 45 g sugar

👨‍🍳 Preparation:

  1. Rinse the redcurrants and pour them into a saucepan.
  2. Pour in ½ cup of water and bring to a boil.
  3. Reduce to a low heat while stirring for about 5 minutes. 
  4. Strain through a sieve to collect the fruit juice.
  5. Pour 200 ml of the juice back into the saucepan. Add the sugar to the mixture. Simmer for 5 minutes, then leave to cool.
  6. Mix the fromage blanc with the rest of the coulis and set aside in a cool place.
  7. Before serving, pour the coulis into the bottom of the glasses, then add the fromage blanc mixed with the coulis on top. For decoration, you can add a few redcurrant clusters and mint leaves.

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Nectarine granola bowl

Nectarine granola bowl

by | Jan 16, 2026 | Recipes

Granola bowl with nectarines

Today we're offering you a delicious, vitamin-packed breakfast! This nectarine granola bowl is full of vitamins, and you can mix it up however you like. 😋

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20 minutes

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Recipe for 1 person

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Breakfast

🍑 Ingredients:

✔️ 1 nectarine

✔️ 2 tablespoons granola

✔️ 125 g plant-based yogurt

✔️ 1 teaspoon chia seeds

✔️ 1 teaspoon sunflower seeds

👨‍🍳 Preparation:

  1. Wash and slice the nectarine.
  2. Add your choice of plant-based yogurt to a bowl.
  3. Then add your nectarine slices, granola, and seeds on top. You can also add honey if you like.

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