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Onze groente van de maand: Champignon

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Our vegetable of the month : Mushroom

Vegetable of the month, vegetable in the spotlight ...

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here !

Our mushrooms are lovely, aren’t they?

Mushrooms are autumn’s flagship product, and the star of the month of October. You can find it in our little Greek salad (with our delicious Greek pasta and a dash of ouzo – oh yes!), and in soups.

Double the yumminess.

Pasta salad with Greek-style mushrooms

Prep + cook: 30 mins (+ cooling)

Easy

Serves 4:

  • 500 g mushrooms
  • 2 sticks green celery
  • 1 red pepper
  • 1 onion
  • 1 jar passata (700 g)
  • 500 g small Greek pasta
  • 6 tbsp olive oil
  • ½ bunch flat-leaf parsley
  • ½ bunch coriander
  • 1 tsp powdered coriander
  • 1 tsp fennel seeds
  • 1 tbsp dried oregano
  • salt and pepper

 

Method:

  • Wipe the mushrooms (do not wet them) and slice finely. Chop the onion and the celery finely. Cut the pepper into small strips. Place all these ingredients in a large frying pan with 4 tablespoons of oil, add the powdered coriander, the fennel seeds and the oregano; brown over a medium heat until all the liquid from the mushrooms has evaporated. Add the passata, salt and pepper; simmer for 20 minutes over a gentle heat. Set aside to cool.
  • Cook the pasta al dente in salted boiling water. Drain and rinse thoroughly with cold water; drain well. Add 2 tablespoons of oil together with the chopped coriander and parsley; mix well.
  • Serve the pasta with the Greek-style mushrooms.

 

Tip: If you prefer, lend the dish a hint of acidity by adding dash of balsamic vinegar to the mushrooms.

 

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Légume du mois, légume d'émoi : Le champignon

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Wonderfall

 

Ding dong !

Our new salads, sandwiches, soups, hot dishes and sweet tarts are finally here. Our new recipes are now available in our restaurants!

This autumn, we are serving electrifying new spice fusions and taste and flavour combinations.

This season, get ready for spices and legumes that will brighten your autumn, with recipes inspired by travels around the world (but using local produce!). With vegetables and nature as our sources of inspiration, we have concocted creative, mouth-watering, natural recipes.

An explosion of colours and flavours that promise magic moments...

Our new salads, sandwiches, soups, hot dishes and sweet tarts are finally here. Our new recipes are now available in our restaurants!

This autumn, we are serving electrifying new spice fusions and taste and flavour combinations.

This season, get ready for spices and legumes that will brighten your autumn, with recipes inspired by travels around the world (but using local produce!). With vegetables and nature as our sources of inspiration, we have concocted creative, mouth-watering, natural recipes.

An explosion of colours and flavours that promise magic moments...

 

What makes them so great? Because these are seasonal vegetables, there’s something for everyone!

What makes them so good for you? Because they are rich in proteins and vitamins, they’re good for your health.

 

Introducing our stars of the season:

 

ATACAMA

 

 

 

Atacama is the dish that will warm your heart and your taste buds. It’s like a Chilli Con Carne, but without the Carne – great for your health and better for the planet. Its secret? A perfect balance between legumes and vegetables: kidney beans, organic tomatoes, organic (Belgian!) quinoa, onions, sweet peppers, paprika, coriander and parsley, seasoned with a touch of finely ground salt and black pepper.

 

TARTE LENTILLES

 

You’re going to love this tart. With its crunchy crust and sweet filling, this is the perfect combo for a sweet snack. It’s the dessert of the season, the new product you really must try. And with good reason: this tart contains a mystery ingredient. The kind of ingredient you wouldn’t have thought of, would never have guessed, and which makes this dessert so fragrant. Want to know what the secret is? A lentil base: totally unexpected, but incredibly mouth-watering.

 

TRIO OF SOUPS 

 

Looking for a smoother dish to warm up with? The trio of soups – coconut red lentil, kidney bean and harrira (Moroccan recipe) – will warm your taste buds! Legumes blend with spices for a tasty, fortifying experience...These bright and cheerful recipes are packed with taste and extremely well balanced, resulting in velvety delights!

 

BREAD WITH LENTILS

This product is the major new kid on the block this season. Can you guess what it is? It’s organic, novel, fantastic.

It’s our new bread. Organic. With lentils.

If there’s a legume of honour this season, it’s the lentil. In bread, they provide the perfect energy boost for your day. They are served with red cabbage in the Alice sandwich, with nitrate-free ham and Comté in the Louisa sandwich, and combined with seaweed tartare and tofu in the Mitsumi sandwich.

There’s so much to love about autumn.

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Wonderfall

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Wonderfall

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Stage de fin d'étude - Projets Talent

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Fruit van de maand, fruit in de schijnwerpers : De druif

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