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Shell the shrimp if they are whole.  Drain the corn and chop the parsley. Boil water (about 2.5 times more volume than rice) in a saucepan and dilute the vegetable cube. Meanwhile, heat the oil to medium heat in a non-stick skillet and cook the shrimp. Use paprika. Book. Heat another saucepan without fat and brown the corn for about 5 minutes. Add the raw rice and a ladle of broth to this same saucepan. Continue cooking until thickened. Until the rice has absorbed well. Broth. Repeat the operation until the rice is well cooked. Add the grated cheese at the end of cooking and mix well. Sprinkle with parsley. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

À the origin of the word "couscous", would be the sound that the grains of semolina make when they are passed through a sieve: “keskes”. Couscous comes from North Africa, especially Morocco. From country to country the other, there are several variations in terms of composition: meat, fish, vegetables, sweet and sour..., but there is always a family dish par excellence. LaSèche version for Africa edition :) Cook the semolina according to the package instructions, incorporating the vegetable cube into the container. Leave to cool (possibility of tasting warm as well). Grate the carrot. Mix the semolina with the grated carrot, pumpkin seeds, cashews, raisins and olive oil. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cut the cauliflower into florets and the apple(s) of ground and the diced carrot. Mince the onion and chop the chives. Heat the oil in a saucepan and sauté the onion and vegetables for ten minutes with the Provencal herbs and chives. Add the vegetable cube and the potato pieces. Cover with water and cook until thickened. Everything is tender. Decorate with fresh herbs, spices and aromatics. Pepper, dress (do not salt, because the cube of vegetables brings the salty taste).

Boil water in a saucepan and cook the potato(es) until tender. Whether they are tender, then cut into pieces.  Melt the butter  in low heat in a non-stick pan and cook the salmon. Book. Add the pepper, mushrooms and mix everything with a little water to form a sauce. Leave to cook for ten minutes. Add the fresh cream at the end of cooking and mix well.  Add the potato pieces and salmon to the sauce and sprinkle with parsley before serving. Decorate with fresh herbs, spices and aromatics. Salt, dress.

Place the flour in a bowl. Warm the milk in the microwave or in a saucepan and incorporate it little by little. Small in the flour, mixing constantly to form the dough. Mince the mushrooms and the onion. Oil a large non-stick skillet. Pour the batter into the pan and cook the crepe on one side. Flip the crepe and add the mushrooms to the crepe. Crack the egg and cook until thickened, until the white is well cooked. Salt, pepper. Decorate with fresh herbs, spices and aromatics. Close the crepe and sprinkle with the onion. Dresser.

Boiling water in a saucepan and cook the potato(es) until tender. Whether they are tender. Then peel and puree, gradually mixing with the milk. Cut the chicken into pieces and mix with the oil, squeezed lemon, parsley, paprika and chilli. Skewer and leave to marinate for the preparation time. Cut the tomato into wedges.  Cook the skewers on the grill or on the grill. The stove until the chicken is cooked. Serve with salad seasoned with vinegar.  Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cook the quinoa according to package directions. Peel and cut the cucumber into cubes and the cherry tomatoes in half. Pit the olives if necessary. Heat the oil to medium heat in a non-stick skillet and cook the salmon. Accompany everything with the mixed salad and season with squeezed lemon, honey and mustard. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cook pasta according to package instructions . Cut the zucchini and carrot into spaghetti (or tagliatelle) and the spring onion into pieces. Heat the oil in a non-stick frying pan and cook the vegetables for ten minutes, keeping their crunch. Add the prawns and continue cooking until thickened. They are nicely pink. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cook the rice according to package directions. Meanwhile, heat the oil in a non-stick pan and sauté the garlic for a few seconds. Then add the chicken fillet. Grill the chicken with the soy sauce and cilantro.  Add the broccoli to this same pan and cook until tender. Once the chicken and broccoli are done, serve with the rice. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: thyme, parsley, turmeric

Cook the rice noodles according to package instructions . Grate the carrot and cut the cucumber into tagliatelle. Crush the peanuts. Heat the oil in a non-stick skillet and cook the meat. Cut into strips and set aside. Add the cooked carrot and vermicelli to the pan. Sauté for about 5 minutes. Prepare a sauce with the squeezed lemon, soy sauce and honey. Mix all the ingredients with the mung bean sprouts. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cook semolina according to package instructions. Cut the carrot and onion into brunoise. Drain the chickpeas. Chop the herbs. Heat the oil in a non-stick pan and cook the veggie steak on both sides. Dice. Mix all the ingredients with the raisins and squeeze the lemon. Decorate with other fresh herbs as desired, spices and herbs. Salt, pepper, dress.

Slice the mushrooms, thinly slice the garlic and onion, chop the parsley and cut the zucchini into slices. In a frying pan, heat the oil and sauté the garlic, onion, mushrooms and zucchini. Fill the tortilla(s) with the contents of the pan and the cream cheese on one half, then close the quesadilla. Brown the quesadilla for two minutes on each side. Cut the quesadilla into slices and serve with the lettuce, tomatoes and parsley. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggestions of herbs and spices for this recipe: herb de Provence, basil, paprika

Boil water in a saucepan and cook the potato until thick. That she is tender. Then cool down water and cut into small dice. Chop the parsley and crumble the cheese. Beat the egg(s) in a bowl with the parsley. Heat the oil in a non-stick pan and fry the spinach for a few minutes. Add to the bowl. Beat the egg(s), potato and cheese, then pour the mixture into the pan and cook the tortilla on both sides. Serve with salad seasoned with mustard and vinegar. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: thyme, coriander, cumin

Cook or heat the lentils according to package directions. They can also be eaten cold as desired. Peel and grate the carrot and cut the avocado into slices. Heat the oil in a non-stick skillet and brown the tofu. Serve with green salad. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: thyme, coriander

Cook the rice according to package instructions. Cut the aiguillettes, the carrot, the tomato(ies) into pieces. Chop the onion, grate the ginger, peel and crush the garlic if fresh. Finely chop or blend the peanuts. Heat the oil to high heat in a casserole or saucepan and sauté the onion, garlic and ginger for 1 to 10 minutes. 2 minutes. Lower the heat and add the pieces of aiguillettes, carrot and tomato. Let simmer for about 20 minutes, covered. Add the peanut butter, peanuts and water to adjust the consistency of the sauce. Mix well and continue cooking for 10 minutes covered. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: coriander, parsley, red pepper

Beat the egg(s) in the omelet and mix with the grated Emmental cheese.  Heat the oil in a non-stick pan and cook the omelet on both sides. Meanwhile, cut the cherry tomatoes and add them to the sauce. Add green salad.  Dress the salad with vinegar and mustard.  Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

Cut the courgette and peppers into stripes.   Meanwhile, heat the oil in a non-stick pan, then add the chicken fillet. Grill the chicken with soy sauce.  Add the zucchini and pepper strips as well as the broccoli to the same pan and cook until tender. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: thyme, parsley, turmeric

Shell the shrimp if they are whole. Heat the oil in a non-stick skillet and cook the shrimp until tender. They become pink. Peel and cut the avocado into pieces. Mix the prawns and the avocado pieces with the green salad and sprinkle with the pumpkin seeds. Season with squeezed lemon and vinegar. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress.

É sliced avocado, crush nuts. Heat the butter in a non-stick pan and brown the mushrooms. Arrange everything in a bowl with the raw spinach, walnuts and fresh goat cheese. Season with olive oil, vinegar and squeezed lemon. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: mint, coriander, cumin

Cut the mushrooms, spinach and turkey ham into pieces.  Beat the egg(s) into an omelette and mix with the grated Emmental cheese. Add the pieces of mushrooms, spinach and ham.  Heat the oil in a non-stick pan and cook the omelette on both sides. Decorate with fresh herbs, spices and aromatics. Salt, pepper, dress. Suggested herbs and spices for this recipe: Herbes de Provence, thyme, cumin