Dumplings are one of the most versatile foods because the basic dough can be prepared with a wide variety of fillings and served in a variety of ways. Chinese dumplings, also known as dumplings, are traditionally served mainly on public holidays such as Chinese New Year and are now very popular internationally.

Dough for dumplings

210ml of water

300 grams of wheat flour

Cornstarch for rolling out the dough

Bring the water to the boil and gradually pour over the flour, using a spatula to mix. Allow the dough to cool to room temperature for about 15 minutes.

Once cool enough, knead the dough until it is smooth and homogeneous in texture. Cover the dough with a tea towel and let it rest while you prepare the filling.

Mushroom and tofu filling:

300 g firm tofu

200 grams of mushrooms

50 g white leek

20 g fresh ginger

1/2 bunch of chives

20 ml soy sauce

5 g cornstarch

5 grams of golden chlorella

5 grams of sugar

Salt pepper

Squeeze the tofu to extract the juice. Chop the mushrooms and slice the leeks.

Fry the sliced ​​leeks in sesame oil for 5 minutes to draw all the water out of the vegetables and soften them. Then put in a salad bowl.

In the same pan, fry the chopped mushrooms in sesame oil for 4-5 minutes to evaporate the water from the plants and get a dry mass. Then place in the same bowl as the leeks.

Peel and grate the ginger, finely chop the chives and crumble the tofu. Mix everything and add soy sauce, cornstarch, sugar, salt and pepper.

Forming and cooking the dumplings:

Divide the dough into 4 parts and roll each piece into a long sausage on a work surface sprinkled with cornstarch. Cut small pieces 3-4 cm long and shape into patties with your hands. Roll out into a disk with a rolling pin.

Brush the edge of a disc with a little water using a brush. Place a large tablespoon of the filling in the center of the disc, then fold in the edges, squeeze out the air and press firmly. Repeat this process until the filling is used up. Lay the ravioli out on a floured work surface.

In a frying pan, heat 30ml sunflower oil and fry the dumplings for 2-3 minutes. Make sure they don’t overlap or they may stick together.

As soon as the dumplings start to colour, pour in 50 ml of water and cover immediately. Cook for 5 minutes until there is no more water in the pan.

Then serve the dumplings hot with the sauce.

Sauce:

45 ml rice vinegar

30 ml light soy sauce

15 ml sesame oil

1/2 lime juice

3 g sriracha-like chilli paste

5 grams of golden chlorella

Mix all ingredients in a bowl.

Gazpacho is a dish originally from the southern Spain, Andalusia and Algarve regions of Portugal. Simply. it is a cold soup made from raw vegetables. Light and refreshing, this is excellent for lunch or as a starter for a Mediterranean menu.

Ingredients:

1 kg of ripe tomatoes

1 medium-sized cucumber

1 shallot

1 tsp golden chlorella

1-2 cloves of garlic

2 tablespoons sherry vinegar

1/4 cup olive oil

salt and pepper

Quarter the tomatoes and remove the stalks. Peel and roughly chop the cucumber, shallots and garlic. Place all the diced tomatoes and golden chlorella in a food processor or blender.

Then add the cucumber, shallots, garlic, vinegar and half a teaspoon of salt. Blend continuously until ingredients are liquefied. A food processor makes gazpacho with more texture. A blender makes the gazpacho smoother.

With the mixer running, pour in the olive oil. This will help emulsify it more evenly into the soup.

Arugula pesto, olives, pickles

Enriched with lots of fresh and healthy ingredients, stuffed aubergines are the ideal dish. You can also vary this as you like by adjusting the filling and pesto to your own preferences.

Ingredients:

2 eggplants

olive oil

garlic, thyme, salt

Spice mixture for the aubergine flesh:

1/2 tsp fennel seeds

1/2 tsp ground coriander

1 tsp paprika

1/2 tsp salt

Preheat the oven to 160 degrees. Halve the aubergines and cut them crosswise with a knife.

Season the aubergines with salt and olive oil. Wrap in aluminum foil along with the garlic and thyme and set aside for 30-40 minutes. Remove the flesh as soon as it is soft and mix it with the spices.

Reserve the aubergine skins for the filling.

Aubergine filling:

1 zucchini

6 cherry tomatoes

1 shallot

2 g basil leaves

Balsamic vinegar

Salt, Allspice d’Espelette

olive oil

Finely chop the shallot. Cut the zucchini into small cubes and the cherry tomatoes into pieces.

Lightly sauté the shallot in the olive oil. Once translucent, add the zucchini and sauté over high heat for 2-3 minutes. Add the cherry tomatoes. Cook on high heat for 1-2 minutes.

Deglaze with a little balsamic vinegar. Add the mixed aubergine mixture to bind the filling. Season with salt and piment d’Espelette and add the chopped basil.

Garnish the aubergines with the filling.

Rocket pesto:

100 g arugula

30 grams of basil

40 grams of hazelnuts

10 g sun-dried tomatoes

80 ml olive oil

10g golden chlorella

Salt pepper

Place the arugula, sun-dried tomatoes, and basil in a blender and blend. Drizzle with half of the oil. Add the whole hazelnuts. Blend again and add the last portion of the oil and Golden Chlorella. Taste and reserve for the dressing.

Finishing and dressing:

4 cherry tomatoes, cut into small pieces

5 black olives, cut into small pieces

Some arugula leaves

Cut onions into thin slices

Arrange the various elements on the stuffed aubergines. Put a dollop of pesto on the side of the eggplant.

Note:

If you want a more substantial dish, you can boil quinoa in boiling water for 5-6 minutes and cook over low heat. Mix the cooked quinoa with the filling and garnish the eggplant.

Mung bean is a legume that has been used in cooking for several thousand years. It is rich in fiber, complex carbohydrates and antioxidants. Adding mung beans to your diet reduces the risk of cardiovascular disease and regulates body weight. Mung beans also contain important minerals such as iron, zinc, copper and potassium.

Ingredients:

• 4 tablespoons canola oil or other vegetable oil
• 1 tbsp cumin
• 9 cloves of garlic
• 1 cup crushed tomatoes
• 2 tbsp grated ginger
• 2 tbsp ground coriander
• 1 tbsp turmeric
• 1 tbsp salt
• 1 tbsp cayenne pepper
• 4 cups of water
• 1 cup mung beans
• 1 cup coconut milk
• 1-2 limes
• ½ cup cilantro
• 1 tsp golden beans

Heat oil in a saucepan on a medium-high heat. Add cumin and toast until browned, around 1 minute. Add the garlic cloves and roast for 3-4 minutes until they turn brown. Add the chopped tomatoes and stir. Add ginger, coriander, turmeric, cayenne pepper, and salt while stirring. Let simmer for 5 minutes.

Pour the water and mung beans into the saucepan with the spices and tomatoes. Increase the heat and bring the mixture to a boil. Then reduce the heat, close the pot with the lid and simmer for 30 minutes. Stir from time to time.

Taste the mung beans and once they are cooked, pour in the coconut milk. Increase the heat again and bring to a boil. Then turn off the heat.

Stir in the cilantro, lime juice, and 1-2 teaspoons golden bean. Then serve hot.

A pasta bowl or pasta salad is the perfect dish to bring summer to the table: it can be prepared in advance, is good for on the go or for a picnic, fills you up without making you feel full. With fresh tomatoes and basil you can have a wonderful balanced meal.

Ingredients:

• 3 cups fresh basil leaves (loosely wrapped)

• 1⁄2 tsp Golden Chlorella

• 3-4 fresh garlic cloves

• 1⁄2 cup pine nuts or 1⁄2 cup walnuts

• 1⁄2 cup olive oil

• 1⁄2 tsp salt

• Black pepper

In a food processor or blender, combine basil, garlic, and nuts. Add all other ingredients and golden chlorella and mix well. Add to the pasta dish.