Crok Mr.  

 Steph's salmon 

1. Cut your onion in small, fine cubes and chop the garlic; set aside. 
2. Preheat the oven to 300°F.
3. On an oven-safe baking sheet, place your fillet with the skin facing down.
4. Cover with mustard.
5. Cover the mustard with L'elixir jelly.
6. Place your small cubes of onion and garlic on the jelly and season with a pinch of salt and pepper.
7. Cover with an aluminum foil wrap.
8. Put in the oven for 40-45 minutes, then remove the aluminum foil and broil for 5-10 minutes.

Spicy homemade tacos

  INGREDIENTS : 

• Taco tortillas, crunchy or soft
• Taco seasoning pack
• 1 tomato
• 1 can of red beans (540 ml)
• 1/2 pound of extra lean ground pork 
• 1 white onion
• Sharp cheddar cheese, grated
• Fresh parsley, chopped
• 1/4 tsp of chili powder 
• 2 tbsp of L'ange à vapeur sauce

1. Dice the tomatoes; put in a bowl and set aside.
2. Slice an onion into strips and set aside.
3. Take 1/4 of the onions and sauté in a pan with the meat.
4. Rince and drain the red beans.
5. Halfway through cooking the meat, incorporate the beans.
6. Once the beans are cooked, add the taco seasoning and 1/4 tsp of chili powder, 2 tbsp of L'ange à vapeur sauce and 3/4 cup of water. 
7. Mix well and reduce until the sauce becomes thick.
8. Assemble your homemade tacos, add a few drops of our L'Ange à vapeur sauce and finish with a few leaves of fresh parsley!

                               

Faux-enchiladas

• INGREDIENTS:
• Large fajitas
• 2 eggs per fajitas
• 1 bell pepper (color of choice)
• 1/2 onion (color of choice)
• Cheddar cheese
• 1/2 tsp of dried oregano per 2 eggs
• Ketchup des Nymphes
• Margarine to cover the pan
• Salt and pepper

**You can add all the veggies of your choice, simply make sure you can close the fajitas!**

1. Preheat the oven to 350°F.
2. Scramble eggs in a pan with margarine, the salt, the pepper and the oregano, then set aside.
3. Cut the bell pepper and the onion in thin slices.
4. Spread the fajitas on an oven-safe baking sheet and assemble your faux-enchiladas by putting the eggs, then the bell peppers and the onion.
5. Add a good quantity of Ketchup des Nymphes.
6. Cover with the shreaded cheese and close the fajitas.
7. To keep the fajitas closed, use 2 toothpicks, one on each end.
8. When the fajitas is closed, add a thin layer of Ketchup des Nymphes and then some more shreaded cheese.
9. Put the baking sheet in the oven and cook for 7-10 minutes, until the cheese is melted and the corners of the fajitas start to get golden.
10. Finally, broil for about 3 minutes or until the cheese is golden, transfer into a plate and serve with your favorite sidedish!

                   

  Spicy vegan spread

 - 2 tsp of Surt or Maman ours    (medium spice, adjust with more for an enhanced flavour)

 - 3 tbsp of extra virgin olive oil

 - 1 can of chickpeas (540ml) rinced and drained

 - 1/4 cup of almonds (pine nuts,  walnuts or nuts of your choice)

- 3 tbsp of margarine
- 1 tbsp of garlic

 -1 tbsp of lime juice

 -1 tbsp of lime zest 
 - The equivalent of 3 marinated beets

 -6 tbsp of marinated beet juice

 -Salt and pepper to taste.

 

1.Put everything in a food processor, grind into a puree and spread on a crusty loaf of bread.

2.ENJOY!

Super Guac  

INGREDIENTS:

- 4-5 ripe avocados, diced without the skin 

- Juice of 2 small limes 

- 1 small onion, diced into small cubes (preferably a red onion)

- 2 tbsp of fresh coriander, finely chopped

- 1 clove of garlic, chopped

- 1 tbsp of olive oil  

- 1 big tomato, seeded and cut into small cubes 

- 2 to 3 (or more) tbsp of L'ange à vapeur sauce

- Salt and pepper to taste

1. In a bowl, crush the avocados and the lime juice with a masher until you get a nice smooth puree texture.  

2. In the same bowl, incorporate the rest of the ingredients and mix well with a spoon.

3. Serve and enjoy!!