desserts others

Crepes – French pancakes

Picture by Dina


1/2 liter of milk
250 gr of flour
3 eggs
A pinch of salt
40 gr brown sugar
40 gr melted butter


Pour the milk in a whisking bowl. Add the eggs and whisk well.

Sift the flour and add it little by little to avoid crumbles.

Add the sugar and a pinch of salt.

Melt the butter, whisk prior to adding it to the preparation.

Let it sit in the fridge for 1 h or more, min being 30 minutes.

Grease a crepes frying pan and pour some of the batter into it, till golden color obtained, then turn the crepe and get it coloured on the other side. See the video on instagram at #symphoniebysylvie

Enjoy with some jam, or savoury like cheese.


Beetroot spinach salad


100 gr baby spinach leaves

100 gr black rice

1 liter of water

2 cooked beetroots

4 tbsp of olive oil

1 tbsp of balsamic vinegar

Salt and pepper


Wash the salad. Rince the rice 2 times in water. Cut the beetroots in thin pieces.

Cook the black rice with 1 liter of water and 1 tbsp of sea salt for 20 mn. Add to it 1 tsbp of olive oil. Let it cool down.

Mix all the ingredients together. Add the dressing; 3 tbsp of olive oil and the balsamic vinegar, add salt and pepper as per your taste.

It is ready and delicious.


Salty clafoutis

Ingredients :


2  Eggs+ 2 Yolks

250 ml of milk

250 ml  of whipping cream

20 gr of butter (for the mold)

20 gr of Cornstarch

Salt and Pepper


3 bell peppers different color

2 tomatoes

1 small onion chopped

1 garlic clove

1 fresh sprig of thyme

50 ml of Olive oil

Salt and Pepper


Preheat the oven to 180 ° C (th. 6).  

Grease a 25 cm diameter mold with the butter and sprinkle the bottom with breadcrumbs.

Peel the onion and cut it into small pieces.  Wash the peppers and cut them into small 1,5 cm cubes.

Cut the tomatoes, squeeze out the seeds cut them into cubes.  Peel and cut the garlic.

In a saucepan, heat the olive oil and color sweat the onion for 3 minutes.  Add the peppers, garlic and thyme, continue till colored and soft.

Mix all the ingredients of the Base: eggs, yolks, milk, cream, and cornstarch, salt and pepper.

Put the mixture of peppers, onions and garlic in the oven dish, add the cream base. Place in the heated oven at 180 deg for 35-40 mn.

*The base can be use with pretty much all vegetables, then you can add anything available in the fridge, just keep in mind to boil or fry your veggies or meat prior to mixing is with the batter.


Risotto spinach basil cashew nuts

Recipe by Cookomix


100 gr of parmesan (60+40)

50 gr of cashew nuts

100 gr baby spinach leaves

70 gr olive oil

3 shallots

1 garlic clove

400 gr rice for risotto

100 gr white wine

680 gr water

1 cube vegetable broth

salt and pepper


Mix the cashews nuts with 60 gr of grated Parmesan cheese in a blender  (Thermomix 8 sec – speed 10)

Add to it your washed baby spinach leaves and the fresh basil leaves and the olive oil, blend all for 10 sec (Thermomix 8 sec speed 6), push down the pesto with a spatula blend again 10 sec (Thermomix 8 sec- speed 6).

Your pesto is ready!! And Indeed delicious 😋

For the rice:

Chop your shallots and garlic and stir for 3 mn on high heat (Thermomix – varoma – speed 1- anti clockwise).

Add to it the risotto rice and stir for 1 mn (Thermomix 1 mn-100 deg-speed 1).

Add 60 gr of white wine. Stir again for 3 mn (Thermomix – speed 1 and varoma 3 mn).

Add all the rest of the white wine, the water, 1 cube of vegetable broth, add also a pinch of salt  and pepper according to your taste. Cook and stir for 12 min. (Thermomix 12 mn -100 ° C – anti clockwise – speed 1).

Keep aside for 5 mn. Transfer to a container. Add the pesto spinach to the rice and mix gently. Serve the rest of Parmesan cheese and a few extra drops of olive oil. Bon appétit!!


Waldorf salad


2 apples

1 large green salad

1 celery stalk

1 bowl of fresh white or black grapes /dried raisins

100 gr homemade mayonnaise or vegan mayonnaise

100 ml water

A handful of walnuts, roasted or not

Preparation :

Wash the salad, the apple, the grapes and the celery.

If you have dried raisins instead of the fresh grapes soak them 30 mn in water.

Drain and cut the salad.

Cut the apple in 2, remove the core, then cut thin strips of apples.

Put mayonnaise in a bowl and add the same amount of water to dilute it. Mix well.

Make the salad by putting the salad leaves first, then the apple strips, the grapes, the nuts and the celery.

Serve with mayonnaise sauce (Hellmann’s vegan mayonnaise used in the recipe).


Vegetable lasagna


3 Peppers

1 Eggplant

3 Spring onions

3 Zucchini

1 Broccoli 1 head

200 gr Peas. Canned are great!

3 Carrots

Bechamel sauce (see recipe below)

300 gr Fresh Mozzarella or shredded mozzarella

200 gr of Parmesan or up to your taste

3 tbsp olive oil

Butter to taste

Salt and pepper.

500 gr Lasagna pasta

BĂ©chamel sauce:

90 gr butter

90 gr of flour

1.2 liters of milk


Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.

Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.

You can use any vegetable that you have in your kitchen too.

Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.

Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.

Proceed to create another layer in the same way until all the ingredients are used up.

On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.

At this stage you can freeze it, or keep it refrigerated.

Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.

Enjoy!! Serve it with a fresh feta salad