Herbaceous plant also called "no donkey" or "no horse" in reference to the hoof shape of its leaves, coltsfoot grows in very large colonies on steep slopes exposed to landslides or landslides, in land wet and uncultivated, where soil has been freshly turned.
July, the sun persists through the clouds, the parks and gardens are ready for picnics.Here is the recipe for the ham and butter sandwich, millefeuille style.Ingredients for 20 pieces: 1 Retrodor baguette50g of softened butter100g of Bayonne ham50g of pickles3g salt2g Espelette pepper10g mustard5g chivesOlive oilRecipe Ham / butter, millefeuille style The unrolling: Cut thin slices of Rétrodor crosswise, add a few drops of olive oil, sprinkle with chives and Place them in the oven at 200 ° C for 10 minutes.
Of Italian origin, focaccia is a flat-shaped bread baked in the oven. Here it is with artichokes and garden herbs.Preparation: 30 minCooking: 35 minRest: 2 hIngredients for 4 people: 300 g of gluten-free flour5 g of dry yeast1 tsp. 1 teaspoon of fine salt guar gum 20 cl lukewarm water 10 cl olive oil 2 onions 1 chicken cutlet 1 pepper 1 branch of fresh rosemary 800 g tomatoes 20 g semi-salted butter 1 tsp.
A delicious sea salad with haddock, broccoli, seaweed, sprouts and Bulgarian yogurt sauce Ingredients for 4 people: 1 broccoli 1 tray of fresh seaweed (to desalt) 300 g of haddock 100 g of sprouts Coarse salt, freshly ground pepper Sauce cream 1 Bulgarian yogurt 1 tsp. of honey 1 tsp.
Plumbago is a superb climbing plant, both for its flowers and for its foliage.Name: Plumbago capensisFamily: PlumbaginaceaeType: ShrubHeight: 1 to 2 mExposure: SunnySoil: OrdinaryFoliage: Semi-evergreenFlowering: May to November Maintenance, from planting to pruning, are gestures that will help you see a beautiful bloom.
Full of freshness and an exotic touch, this salad with vermicelli, crunchy vegetables and cheese is a delight.Ingredients for 4 people: 200 g of soy or rice vermicelli25 g of unsalted cashews1 / 2 bunch of pink radishes1 / 2 bunch of new onions 1 yellow pepper 50 g cow's tomme 2 cm fresh ginger 2 tsp.