Food

Capers, pickled gherkins, pine nuts and ricotta are the perfect filling for browned courgettes.

Preparation
1․
Slice the courgettes into thin ribbons. Fry until soft on a frying pan or grill. Cool down.

2․
Warm the pine nuts in a dry pan while stirring. Cool down.

3․
Chop the capers and gherkins with a knife. Mix with the cheese and pine nuts.

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A refreshing drink made from juice and coconut milk with berry pieces.

You will need: strawberries 4-5 pieces, strawberry juice 200ml, coconut milk 100ml. You can add ice.

Preparation
1․
Cut the strawberries into pieces. Put them into a glass.

Add ice if desired.

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A delicious jam with whole berries and citrus notes.

Preparation
1․
Wash the honeysuckle. Drain the honeysuckle. Divide the peeled orange into slices and remove the films.

2․
Combine the honeysuckle, oranges and sugar in a saucepan. Stir gently so as not to damage the berries. Cook until boiling. Remove from heat.

Skim off the foam in the process.

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The chunks of fruit in the syrup, aromatic cinnamon and crunchy nuts make this dish delicious.

Preparation
1․
Combine the oatmeal and milk in a saucepan. After boiling, heat, stirring, for 5-7 minutes.

2․
Melt the butter in a frying pan. Cut the peach into slices. Place them in the pan and pour the maple syrup over them. Cook until soft for 3-4 minutes on both sides.

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The sweetness of the delicate protein soufflé under the thin caramelised crust makes a perfect union with the bright acidity of citrus fruits; the zest gives the crisp and crumbly sand dough a killer – in a good sense of the word! – flavour; the bottom of the pie is deliciously soaked in syrup, but does not crumble. And the filling, which undergoes only a short heat treatment, retains not only the concentrated flavour of the fruit, but also the maximum of its inherent benefits.

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