VIVA Recipe

Algae base cream soup with olive oil
Serves4
200 g algae, without salt
150 g potatoes, peeled, washed and chopped
1 litre water or organic vegetable stock
Rock salt
Extra virgin olive oil

Boil potatoes for 20 minutes in 1 litre of water or organic vegetable stock. Add algae and boil for another 2 minutes. Blend in a food processor until smooth and season with rock salt. Quickly reheat soup and serve with a few drops of olive oil. 

Warm potato terrine with organic goat cheese and vegetable ratatouille
250 g organic goat cheese, rolled
300 g large waxy potatoes, washed and peeled
Olive oil
Rock salt
Aluminium foil

Warm potato terrine
Finley slice and steam potatoes until almost tender, they should be firm to bite.Spread aluminium foil with olive oil and layer the potatoes slices on top. Season with rock salt and put goat cheese roll on top, roll and fold the foil over. The terrine should have a cylinder shape.Simmer cheese potato roll for 30 minutes in a steamer or bain-marie.

Vegetable ratatouille
100 g organic zucchinis
100 g organic aubergines
100 g organic fennel
100 g organic carrots

Fresh herbs such as basil, lavender or tarragonBoil or steam all chopped vegetables until tender.

Serve
Remove potato cheese roll from water and unwrap. Cut into 4 slices and serve on a bed of ratatouille. Garnish with fresh herbs and sprinkle with olive oil.