Zucchini and parsley velouté

INGREDIENTS

5 zucchini
Half a bunch of parsley (leaves only)
1 potato
1 medium onion
Aromatic herbs
1 liter of chicken broth
salt pepper nutmeg
2 ts of cream cheese
2 ts of sour cream

RECIPE

Cut the onion into strips and potato in cubes and saute them with 1 ts of olive oil  without coloration. Add the zucchini, the aromatic herbs and the  parsley. let it cook for 3 minutes then add the  chicken broth and bring to a boil.

Cook about 20 to 30 minutes, then put in the blender, add the cream cheese and mix until you obtain  creamy texture. Put the velouté in  a  saucepan over low heat, add the salt, pepper, sour cream and the nutmeg. stir for some minutes,  serve hot and garnish with parsley or mint or basil leaves. 

Vietnamese beef spring rolls

INGREDIENTS (for 12-15 spring rolls)

400g ground beef
1 medium onion
3 dried black mushrooms
1 handful of soy bean sprouts
2 carrots rapped
1 green pepper
2 cloves of garlic
Rice Vermicelli
Fresh coriander
10 Rice Cakes
Soy sauce
Fish sauce (nuoc mam)

RECIPE

Start by soaking in warm water the black mushrooms and rice noodles for about 30 minutes.Chop the onion, the garlic and  the green pepper and place in a large bowl, add the meat and the chopped cilantro, the  carrots, the soy bean sprouts, rice noodles drained and cut  and sliced ​​mushrooms . add salt and pepper, put 2 tablespoons of soy sauce, 1tbsp fish sauce and mix well  with your hand .

Making spring rolls: take a rice cake, soak in warm water for a few seconds, then place it on a damp cloth and cut into two pieces. Place the stuffing on the rounded side of the rhalf rice cake, fold the edges and roll up tightly  to prevent stuffing from going out  during frying. Brush the edge with egg white to seal the spring roll.  Fry the rolls for 8 to 10 minutes, the oil should not be  very hot. Serve with sweet and sour sauce and some salad.

Italian Gnocchi with pistachio pesto and mushrooms

INGREDIENTS
Gnocchi
2 large potatoes
1 egg yolk
150g flour (more or less depending on consistency)
chopped basil  or parsley leaves
Salt / pepper
A bunch of fresh basil
Pistachio Pesto
100g of pistachio
50g of  parmesan
Olive oil (about 10cl)
2 cloves of garlic
Sauce
20 cl of creme fraiche
200g of fresh mushrooms
A pinch of nutmeg

RECIPE

Start by cutting potatoes into thick slices without removing the skin. Make steam until they become soft. Remove the skin and mash the potatoes with a fork . Add the egg yolk, the basil or parsley, 3/4 of the flour, salt and pepper. Mix together and add flour if necessary to get a soft dough that does not stick to your fingers.

Cut the dough in several portions. On a floured surface, roll each portion into a very thin sausage shape  , then with a knife cut 2cm pieces . press the top of each piece  with the back of a fork . Do the same till you finish all the  dough.

Pistachio pesto: in a robot put the basil, the garlic, the Parmesan cheese , the olive oil, half the pistachios and mix well to obtain  a paste. add the remaining pistachios and mix again making sure to keep whole pieces for crunchy texture . Add more olive oil if necessary.

Cook the gnocchi in a large pan with boiling water ,   they are ready when they rise to the surface of the water. take them out of the pan with a slotted spoon and put on a plate.

Sauce: In a pan, put the sliced mushrooms  to fry for 3 minutes with some  butter, add the cream, 3 tablespoons of pesto and a pinch of nutmeg. transfer the gnocchi to the pan and stir well . serve immediately with additional tablespoon of pesto in the center.