Salad days sweet potato

one sweet potato
ground cumin and coriander
four small cooked beets
hundred grams salad mix
small bunch of basil
two handfuls roasted broad beans
one egg yolk
half cup of salad oil
mustard
half a lemon

Cut the sweet potato into chunks and toss with olive oil, cumin and coriander. Roast at 175 C for 45 minutes or until tender.
Put the egg yolk in the bottom of a small bowl and beat with a teaspoon of mustard. Vigorously whisk in one tablespoon of oil. Whisk in the rest of the oil a little at a time, ever enthusiastically, until the sauce becomes mayonnaise. Season with lemon juice and salt.
Cut the beets into pieces. Chop the basil once or twice. Crumble the broad beans. Toss everything with the salad greens and the dressing in a big bowl.

Black beans and mushrooms

one red onion

one carrot

four cloves of garlic

two tablespoons of red curry paste

two cans of black beans

one pound of button mushrooms

juice of half a lime

four green onions

sour cream

Chop the onion and carrot and garlic and sweat them in olive oil in a large saucepan.

When everything has softened, add the curry paste and cook for another minute.

Do not drain the beans. Add them with the liquid and simmer gently.

Chop the mushrooms fine. Fry them separately in a hot wok. Stir continually as they lose moisture and begin to brown.

When the mushrooms are well browned, stir them into the beans.

Season with lime juice and stir in half of the chopped green onion.

Garnish with sour cream and green onion.

Tomato and bread salad

one pound of cherry tomatoes
five slices of stale sourdough
four green onions
half a bunch of basil
oil and vinegar
parmesan cheese

Cut the bread into small pieces and dry completely in a 150-degree oven.
Quarter the tomatoes. Slice the green onions. Tear up the basil and add it all to the bread.
Dress with oil and vinegar and grated parmesan.

Chicken soup

one onion
one carrot
one leek
four cloves garlic
half a thumb of ginger
half a pinky of turmeric gives a beautiful color
good chicken broth
quarter cup of brown rice
two cooked chicken breasts
one cup of frozen peas
half a lemon

Chop the onion, carrot, leek, garlic, ginger, and turmeric and sweat in a little olive oil over medium heat.
When the vegetables soften, add the broth and bring to simmer.
Once the pot is simmering, add the rice and stir. Let the rice cook for 40 minutes until tender.
After the rice is cooked, cut up the chicken meat and add it to the pot, along with the peas, and simmer for five more minutes.
Add lemon juice and salt.

Good chicken broth

most of a whole chicken, cut up, minus the thighs and legs
one carrot
one onion, studded with four cloves
top of one leek
half a head of garlic
five peppercorns
one bay leaf
pinch of salt

Put the chicken in a big pot and cover with water. Bring to simmer over high heat, skimming occasionally.
Reduce heat and add the vegetables and seasonings.
After 20 minutes, pull out the breasts. If they're cooked, remove the meat from the bones and reserve. Return the bones to the pot.
Simmer gently for 2 more hours, until the meat is tasteless and the broth makes your lips sticky.
Strain and refrigerate.

Noodle soup

half a head of garlic
one large carrot
one handful of mange tout peas
a dozen white mushrooms
one pack of dried ramen noodles (without the seasoning)
juice of half a lemon
soy sauce
fish sauce
three tablespoons peanut butter
tabasco
two eggs
half a bunch of fresh coriander
four green onions

Fill a stockpot just to 1/3 full with water. Bring to a boil over high heat.
Separate the garlic into cloves and smash and peel them. Put them into the pot.
Peel the carrot and cut it in into medium dice. Add it to the pot once the water is boiling.
Cut the peas in half crosswise. Add them to the pot once the water is back to boil.
Rinse and trim the mushrooms. Slice them and add to the boiling pot.
Break the block of noodles into chunks. Add the noodles and boil for 4-5 minutes.
Once the noodles are tender, reduce the heat to a bare simmer and stir in peanut butter. Season generously with soy sauce, fish sauce, tabasco and lemon juice.
Beat the eggs in a small bowl. Stir the soup into a vortex while slowly trickling in the egg.
Add chopped coriander and sliced green onions.