Your restaurant in one click !
View the menu for your restaurant, discover our videos
of diet advices and cooking recipes and many more!
En Europe, on mange la rhubarbe au goût aigre principalement sucrée en dessert, dans les gâteaux ou les gratins. Elle est riche en vitamines A, C et en potassium. Elle stimule la digestion.
Idée de recette de saison: Compotée de rhubarbe et crumble de spéculoos.
Wash the wild garlic leaves and boil them in salted boiling water. Chill rapidly. Spin-dry the leaves and blend them in a blender to obtain a fine purée.
Peel and finely chop the red onion. Immerse the onion strips in the boiling vinegar. After boiling for 2 minutes, remove the saucepan from the heat and allow to cool.
Separate the egg whites from the yolks. Beat the eggs to stiff peaks with a pinch of salt.
Using a piping bag, fill buttered circles or silicone moulds with beaten egg whites. Bake the egg whites in an oven preheated to 100° for 10 minutes. Cook the yolks at the same temperature for 3 minutes.
Spread a fine coat of garlic purée on each plate. Add an egg white and top with a yolk. Garnish with baby spinach leaves, red onion pickles and chives.
Le magazine qui fait la part belle aux fournisseurs et à la politique d'approvisonnement d'Eldora