Chop up the shallot.
Put 3/4 of the ORGANIC VIRGIN COCONUT OIL “L’Exotique” Sublim’ in the casserole,
Add the shallots, sweat for two minutes,
Add the buckwheat and sweat for another two minutes.
Add the white wine and allow to evaporate.
Gradually add the stock.
Leave to cook.
Cook the scallops in a frying pan with the rest of the ORGANIC VIRGIN COCONUT OIL “L’Exotique” Sublim’ for one minute on each side: season to taste.
Add the grated Parmesan to the buckwheat and herbs, check seasoning.
Serve the risotto with the scallops.
Tip : make Parmesan wafers in a non-stick frying pan. Place small mounds of grated Parmesan in a frying pan over medium heat, allow to melt then cook until lightly browned: the cheese will form beautiful lace wafers!
Summer is the time for picnics and outdoor meals… and onion compote!
For a picnic or at the end of a meal, this is a real gourmet treat!
Looking for something colourful and flavourful? This spring recipe is just the thing!
a spring recipe – because everyone likes the spring!
Pasta with vegetables please!
An appealing, easy-to-digest dish.
With a number of healthy properties, this take on beetroot is guaranteed to please – served with drinks, or as a starter!
You will love this cauliflower soup’s delicious velvety texture.
Salmon, goose fat, and a hint of spice: this is a perfect dish for the festive season!
Creamy mashed potatoes enriched with smoked bacon and truffles? What a delight!