Ingredients:4 tomatos cut out of discs,1 onions thin slices,200g (7 oz) mozzarella cut in small dice,10 green olives,1 tbspoon of chopped mint,1 tbspoon of chopped parsley,1 tbspoon of chopped basil,8 tbspoons extra virgin oil.
Preparation:Lay out in a hollow dish all the ingredients, powder with herbs and drizzling with olive oil and lemon. Refresh for 15 minutes.
Ingredients:450 gr [15 oz) salmon fillets,5 Tbspoons sour cream,the juice of 1 lemon,1 tbspoon artichoke paste,1 medium potatoe,3 teaspoons of capers,2 tbspoons of TERRA DELYSSA’s extra virgin oil,salt and pepper.
Preparation:Cook the potatoe in salted water ; gently fry the salmon fillets in a pan. Take skin & bones off the salmon fillets. Peel the potatoe, crumble it roughly. In an electric mixer, put the salmon, potatoe, cream, lemon juice, olive oil, the 2 teaspoons of capers, the tbspoon of artichoke paste, salt and pepper. Mix the whole for at least 2 minutes. Adjust seasoning. Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Serve on a bed of lettuce, making balls of mousse with a spoon. Sprinkle a few capers on it.
Ingredients:4 medaillons of lamb,2 garlic cloves,10 green olives,1 Tbspoons basil,1 Tbspoon lemon,4 Tbspoons extra virgin oil,pepper, salt.
Preparation:Peel and crush the garlic cloves. Heat oil in a casserole on a low flame. Add the garlic and basil. Mix and cover, then simmer for about 10 minutes, mixing carefully from time to time. Add 1 tbspoon lemon and olives, increase the flame to medium level and put the lamb medaillons for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…) Display the medaillons on a service plate. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medaillons with it. Serve right away with braised endives or steamed potatoes
Ingredients:3 slices whole grain bread cubed,1 cup tomato juice,2 tbspoon sun dried tomatoes cut in litlle dices,8 fresh tomatoes, chopped,1 teaspoon Harissa,1 small cucumber, peeled and chopped,1 teaspoon crushed garlic,4 tablespoons balsamic vinegar ,8 tbspoons extra virgin oil.
Preparation:Mix the bread, tomatoes, cucumber and garlic in a bowl. Add enough tomato juice to moisten the bread. Mix in a blender, adding more tomato juice if necessary. Add the remaining tomato juice, sun-dried tomatoes, harissa, vinegar and olive oil. Stir well and refrigerate before serving. Serve with garnishes : chopped onion, croutons, sliced olives, or whatever strikes your fancy.
