Millet, an original base

Millet is a cereal little known in improved countries, but Africa and Asia have understood its virtues and usefulness. Millet is low allergen and gluten free, it is an ingredient of choice to replace rice or semolina, or for an original salad base. For cooking, boil a volume of millet with a volume and a half of water and let stand for ten minutes.

The vinaigrette

Enhance your oil to flavor your dishes and salads. Marinate fresh mint leaves for 2-3 weeks so that the oil is perfectly flavored. Keep it away from heat and light, it will keep for 2 years! You can flavor any edible oil, but olive oil is preferable since it has a stronger taste.


Balsamic vinegar is obtained by cooking grape must (trebbiano) which is then fermented according to very strict time and container procedures. Fermentation takes place in oak barrels for 12… to more than 50 years!

Chimichurri sauce

Chimichurri sauce is an essential element of Argentinian barbecues, it is mainly composed of fresh herbs finely chopped by hand, garlic, oil and vinegar. This sauce adapts easily to the taste of the person who prepares it, some like to add tomatoes, paprika or even hot peppers to enhance the taste.

The secret to a successful chimichurri sauce is to let the mixture rest for at least fifteen minutes before serving it, the resting time allows the flavors of the herbs to unfold. Enjoy it on beef, poultry, fish or as a vinaigrette on salads!

Homemade croutons

Do you have leftover baguette or sliced ​​bread? Use them to make homemade croutons, they will add texture and flavor to your salads and soups.

First cut the bread into cubes of more or less the same size. Heat a frying pan over medium heat, add a good amount of butter so that the pieces of bread can be well coated. Fry the pieces of bread in small quantities in the pan. Add salt, pepper and dried herbs for even more flavor. When the croutons are golden brown, remove them from the pan and drain them on paper towels.