Ingredients

• 1 kg spinach chopped grossly
  
• 1 bunch corriander chopped
  
• 5 garlic
  
• 250gr mushrooms diced 
  
• 1 liter cream
  
• 2 packs of fresh tagliatelles (replaced by zuccini spirals)
  
• Grated cheese
• Nutmeg
• 4 spices

Cook pasta or spiralize zuccini. Fry garlic, corriander and mushrooms in oil. Add spinach + salt&pepper. Cook 5 minutes. Add cream and nutmeg, 4 spices, salt&pepper. Cook until boiling. 

In long pan, put first a layer of pasta/zuccini, then mixture, cheese, repeat. Last layer butter on top. Bake in 200° for 25 minutes. 

Ingredients

• 500gr gnocchi
  
• 500ml tomato puree
• 2 pinches of chilli powder
  
• 2 garlic cloves crushed
  
• 40ml vegetable broth
  
• basil chopped
  
• 3dl parmesan cheese grated
  
• 2 packs of mozzarella cheese sliced
  

In a bowl, mix tomatoes with chilli, garlic, broth, basil and 1/3 of parmesan cheese. Add gnocchis. In oven dish, put layers first of gnocchi then mozzarella cheese, gnocchi on top. Sprinkle remaining parmesan cheese over last layer.

Bake @ 225° for 20 minutes.

Ingredients

• 400gr fresh salmon or 500gr 
  
• 1kg potatoes sliced (8-10) or 20
  
• 1 oignon or 1.5
  
• 1dl dill
  
• 400ml milk or 700ml
  
• 3 eggs or 5
  

Butter a dish medium size. Alternate layers of potato / oignon / dill / salmon. Last a layer potatoes. Mix milk + eggs and pour over until covers layers.

Cook @ 225° for 1 hour. 

Ingredients

• 8 potatoes sliced
  
• 1 pot crème fraîche
  
• 1 tin of concentrated milk

Mix crème + milk + salt/pepper and pour over potatoes in pan. Put cold into oven. Cook @ 185° for 1 hour.

Ingredients

• 4 courgettes diced (if organic not peeled)
  
• 1 cup of rice 
  
• 2 eggs
  
• 100ml cream/milk
• 1 pack grated cheese
  

Cook rice and courgettes (until still little hard) separately. Mash courgettes with a fork, add to rice. Mix eggs with cream/milk, cheese and seasoning. Pour over rice/courgettes and put into oven pan. Cover with cheese on top and cook at 210° for 30mn.

For a lighter version, do not add rice, take 4 eggs instead and replace the cream by broth. 

Ingredients

• 500gr carrots, pumpking, sweet potato, zucchini... cut into small pieces
  
• 40gr butter
  
• Salt, pepper & sugar
  
• 100ml cream
  
• Nutmeg
  
• 2 eggs 
  
• Orange peel grated
  
• Herbs (basil, etc)
  

Fry carotts (or other vegetables) in butter, add salt, pepper and sugar, cover with water. Mix with cream, nutmeg, eggs, orange peel and herbs. Cook at 180° for 40 minutes in water bath (put the silicone cake pan into a larger one filled up to half with water). 

Ingredients

• 4 fennel
  
• 40gr butter
  
• 2 tbsp flour
  
• 250ml milk
  
• 3 eggs
  
• 50gr parmesan
  

Cook fennel, drain and chop. Make béchamel sauce by putting butter + milk + flour in a pan at once and stirring until thick. Add egg yolks one at a time. Then add cheese and fennel. Pour in long pan and cook at 180° for 45 minutes. 

Ingredients

• 8 potatoes sliced very thin
  
• 2 pears sliced
• 500ml cream 
  
• Pepper sauce (ready made)
• Garlic
• Grated cheese

Mix cream + pepper sauce + nutmeg. Add potatoes and pears. Ssprinkle with grated cheese. Bake in oven pan at 220° for at least 1 hour. It should have a dark brown color (almost burnt).