Sweet Potatoe Fries

• 3 sweet potatoes (scrubbed, dried, not peeled)
• 1 egg white
• 2 Tbsp olive oil
• 1 Tsp salt
• 1 Tbsp curry powder
• 1/4 Tsp each of garlic powder & cayenne pepper

Preheat oven at 210 degrees. Place the baking trays inside. 

Beat eggwhites. Cut potatoes into even sized wedges and place them in the bowl with the whites. Drizzle with oil. Mix spices, then sprinkle over fries. Toss (with your hands) to cover as evenly as possible. 

Spread fries on baking trays but not too closely. Bake for 20 minutes. Take out and flip them and change the trays from front to back (the back of the oven is usually warmer). Bale another 10 to 15 minutes. The fries should be crisp. 

For 1 medium jar, or 2 small jars:

• 1 Kg cherry tomatoes
• 4 tablespoons of olive oil
• 2 tbsp sugar
• A few sprigs of thyme
• Salt and pepper

Preheat the oven at 120°C. Grease a baking sheet or a large plate. Wash and dry the tomatoes, cut them in half and arrange them on the baking sheet, cut side up. Add salt and pepper, sprinkle with sugar and drizzle with olive oil. Add the thyme sprigs on top. Bake the tomatoes at for 1 - 4 hours. Allow to cool then put in jar(s) and cover with olive oil. Keep in your refrigerator.

Directions - 4 steps

1. Rinse quinoa thoroughly. This will remove the saponine which gives it the bitter taste and creates mousse. 
2. Soak quinoa in water for a couple hours. 
3. Bring the broth to a boil. 
4. Pour the boiling broth into the pan with quinoa. Reduce the heat, cover and let simmer for 10 - 15 minutes. 

Cooking rice is one of those seemingly simple tasks that is actually pretty difficult to master, even for some professional cooks. One of the big problems people encounter is rice stuck to the bottom of the pot. This is actually a sign that you've nailed the rice-to-water ratio. To release it, all you have to do is remove the pot from the stove, and let it rest, covered, for 5 minutes. The starchy grains will magically release from the bottom for a perfectly cooked batch of rice.

You'll need a saucepan with a tight-fitting lid. All recipes below are based on making 1 cup of rice. The directions are the same for all types of rice, only the time and amount of water added change. 

Directions - 6 steps

1. Rince rice thoroughly
2. Soak in water a couple of hours
3. Combine rice, water and 1/2 tsp salt in your medium-sized saucepan and bring to a boil
4. Stir once, cover, and reduce heat to low. 
   
5. Simmer for the indicated time reduced by half (due to the soaking!). Do not lift the lid or stir! 
6. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

Brown long & short grain

1 cup rice + 2 cups water + salt. Wgen soaked in water the cooking time is very short. Otherwise simmer for 50 minutes.

White grain (Basmati, Jasmine, Sushi...)

1 cup rice + 1 and a half cup water + salt. Simmer for 18 mn. Or less if soaked before. 

Mexican rice:

• 2 tbsp olive oil
• 1 red onion finely chopped
• 150 g Arborio rice or another type of rice
• 2 garlic cloves finely chopped
• 1 red bell pepper finely chopped
• 1 tsp each smoked paprika, chili & cumin
• salt and pepper to taste
• Optional: 3 tbsp salsa sauce, tabasco
• 1 tin black beans drained
• 150 g corn drained
• 50 g cheese grated

Cook rice in salted water (or vegetable broth). 

Heat the oil in a pan and fry the onions briefly for 1-2 minutes. Add the garlic and peppers and stir-fry for a while, so that the peppers soften slightly. Then add smoked paprika, chili, cumin, salt and pepper and sauté briefly.

Add rice and stir it all round so everything is well combined. Finally, stir in the beans and corn.

Allow the Mexican rice to cool and then fold in the grated cheese.

Ingredients

• 1/2 cup each water, oil & agave sirup
• 1 cup popcorn grains

Heat the first three ingredients. When warm, add popcorns mixing. When first grain pops, put on the lid. 

For the salty version, just use olive oil and salt instead. 

Ingredients

• 3 big courgettes sliced
• 1 medium red oignon sliced
• 3 garlic cloves
• 1,5 lemon juice
• Olive oil
• Salt, pepper

Mix all and let cool in fridge. 

Mamie Yvette's tomates farcies

• 2 eggs
  
• 9 tomatoes
• stale bread or biscottes
  
• 500gr minced meat
  
• 1 oignon chopped
  
• 2 garlic
  
• Some milk (use oatmeal or coconut milk)
  
• Parsley

Crush bread or biscottes with milk, set aside. Cut off top of tomatoes, set aside. Emplty insides first by pressing fingers into holes to empty seeds, then by using a spoon. Put in a bowl. Add oignon, garlic, bread, parsley. In separate bowl mix meat with salt and pepper. Mix both, then add eggs. Place into tomatoes, cover with top. Sprinkle with olive oil and cook in 180° for 1 hour.  

Mamie Christiane's courgettes farcies

• 1 egg
  
• Grated cheese
• 12 round courgettes or aubergine or onion or mushrooms...
• 200gr minced meat (ham, lamb, beef)
  
• 2 onions chopped
  
• 1 handful of rice cooked
• Salt, pepper, rosemary and thyme

Cut courgettes in two. Cook 10mn. Spoon out interior, set aside. Fry oignons. Mix with meat, inside courgettes and rice. Place inside courgettes, Sprinkle with bread crumbs and butter. Bake at 200° for 25-30mn.