Carrots soup, serves 2

– 500ml of beef or vegetables stock

– 4 big carrots

– Cream cheese

– Coriander

– Cumin or curry spices

Boil the stock and add the carrots peeled and chopped. Once the carrots are softs, put carrots and stock in a food processor, add cream cheese, coriander and curry. That’s it !

 

 

Tapioca and coconut milk entremet, serves 2 or 4 small ramekin

– 50g tapioca

– 1 can of coconut milk (400ml)

– Icing sugar

– 1 lime

– Poppy seeds or fresh fruits for decoration

Warm the coconut milk in a sauce pan, add the zest of a lime, cook for 10 min on a very low heat, if you see that it starts to stick at the bottom of the pan, turn off the gaz and cover the pan with a lid to carry on cooking for 10 min till the tapioca becomes transparent. At the end put 2 or 3 table spoons of icing sugar.

Serve it with poppy seeds or fresh fruits on the top. Easy and yummy !