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  • Asparagus tarts
  • Vegetarian pancakes
  • Pancakes with spinach or chard
  • Doughnuts
  • Mushroom pancakes
  • Croque-Monsieur


Asparagus tarts


Make the short crust pastry. Line small tart moulds with the pastry and bake for 20 minutes. Cook the asparagus tips in a covered pan. Then mix them with almond butter mayonnaise. Spread the asparagus and mayonnaise mix over the tart bases..

Vegetarian pancakes


Preparation :
Make the almond butter mix. Cook the pancakes. At the same time prepare a vegetable batter.? Garnish the pancakes with the batter. Place them on a baking tray. Cover with tomato sauce or béchamel sauce and grill for 10 minutes..

Pancakes with spinach or chard

  • Pancake mix
  • 1.5 kg of vegetables
  • Onions
  • 2 tablespoons of yeast
  • Chopped garlic and parsley or béchamel sauce
  • Tomato sauce
  • Yeast
Make the pancakes. Cook the vegetables on a covered pan on a bed of onions with a little water for 1/2 hour. After cooking, add 2 tablespoons of baking powder, the chopped garlic and parsley or the béchamel sauce. Roll up the pancakes with this preparation. Lay out the pancakes on an oven dish and cover them with tomato sauce. Grill for 10 minutes in a hot oven.



•  Almond butter pancake mix
• Vegetables of your choice: courgettes, aubergines, fried courgettes.
• Frying oil

Make the almond butter pancake mix. Cut the vegetables in to thin slices, these can be wide. Season the slices and plunge them in the mix. Fry in sunflower oil or vegetable fat.

Mushroom pancakes

Preparation :
Make the almond butter pancake mix. Cook the pancakes. Cook 200 g of mushrooms at the same time. Prepare the béchamel sauce. Mix the mushrooms into the béchamel. Garnish the pancakes with the mushroom béchamel sauce and place on a dish.



  • Almond butter béchamel sauce
  • Bread
  • Vegetable fat
  • 100 g of mushrooms
  • Olives, a bouquet of parsley
  • 1 tablespoon of yeast, sesame or almond butter.

Cut the bread into 1 cm thick slices. Spread vegetable fat on the slices.?At the same time, make the béchamel sauce with 100 g of mushrooms, small pieces of olive, a bouquet of ?parsley, yeast or sesame or almond butter. Make the béchamel very thick and cut the mushrooms into small slices. Spread the béchamel over each slice, place a second slice on top, spread on another layer of béchamel and sprinkle with yeast. Cook in a hot oven for 30 minutes.




PERLAMANDE and REFORMHAUS in Germany and Austria

When the French almond specialist meets the German pioneer of health stores.

  • French traditional know-how
  • High selection of nuts and nutritive values preserved by exclusive cold processing
  • Premium quality for gluten free raw and organic nut butters

Sharing the same values, Perl’Amande is now manufacturing under the private label LIHN for the German and Austrian market. A full range of 6 nut butters is available at Reformhaus stores and the Reformhaus online-shop from end of September.


Discover now the raw almond butter and other nut butters by following the links http://www.reformhaus-shop.de/ and http://www.reformkontor.de/neu-im-reformhaus/rohkost-nussmuse.html.


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