This recipe brings a delicious combination of world cuisines using French-style seared tomatoes on a base of quinoa, natto and spicy Asian flavors.
A classic side dish from the south of France, tomates à la provençale are seared in a pan or baked in the oven and seasoned with garlic and dry or fresh herbs. There are many variations for the recipe, this method is simple, fast and tasty while preserving nutrients.
A fusion from Japanese recipes, Provence-style natto and brown rice topped with olive oil combines Eastern flavors with those from French cuisine.
This recipe combines Asian and French flavors and is made with natto, avocado, Brussels sprouts in a spicy wasabi sauce using soy sauce and olive oil.
Simple and quick béchamel sauce is made with butter, all-purpose flour and whole milk. I used it to prepare croque-monsieur sandwiches.
The serrano ham croque-madame is an upgrade from the already tasty croque-monsieur sandwich, and adds an egg on top for extra flavor.