An admirable and enchanting collection of recipes that should accompany us all summer.&nbsp;

We love his <a href="https://www.lofficielibiza.com/food/vegan-rock-you-the-rock-n-roller-among-the-vega-cooking-books" target="_blank" rel="noopener">cookbooks</a>;&nbsp;simple, stimulating, sensitive. &nbsp;Les Boulettes, ten ways to prepare them (Editions de l'Epure, 2010) or the essential Le Livre de Cuisine, 1500 recipes (Albin Michel, 2021) never leave us. Andr&eacute;e Zana Murat offers us with a new collection of how to spend a summer all in delicate flavours.
Andr&eacute;e Zana Murat: Summer passes&hellip;the recipes remain. Photographies by Emanuela Cino (Hachette Pratique, 224 pages. &euro;24.95)

For 10 small omelets. Preparation: 20 minutes. Cooking: 20 minutes.
Ingredients : &nbsp;
8 eggs.
1 fresh <a href="https://www.lofficielibiza.com/food/health-discover-the-enormous-benefits-of-onion" target="_blank" rel="noopener">onion</a> finely chopped (or 2 spring onions), green included. &nbsp;
1.5 tbsp. flour. &nbsp;
1 tbsp. level coffee of baking powder.
1 or 2 crushed fresh garlic cloves. &nbsp;
1 bunch of chives or chopped chives, 1/2 bunch of chopped flat-leaf parsley, the leaves of 5 chopped mint sprigs.
1 tbsp. tablespoons dried mint (if possible).
Olive oil, salt, ground pepper.
Preparation.
Soften the white of the onion or the spring onions: in a frying pan, brown them in a dash of olive oil with salt, without colouring. Mix eggs, flour and yeast. Add the garlic, onion, all the greens and crumble the dried mint. &nbsp;
Oil a frying pan and cook in small ladles like pancakes or blinis on both sides. The yeast will swell the preparation which cooks very quickly.
Stack the omelettes and serve them with a green salad, a herb salad or a parsley, tomato and fresh onion salsa in small cubes. Ideal for a <a href="https://www.lofficielibiza.com/ibiza/four-fabulous-places-to-pick-up-beach-picnic-in-ibiza-this-weekend" target="_blank" rel="noopener">picnic</a>.
They can be prepared in advance, eaten at room temperature.
Excerpts from L'&eacute;t&eacute; passe&hellip; the recipes remain by Andr&eacute;e Zana Murat, photographs by Emanuela Cino, at Hachette Cuisine.

Excerpts from L'été passe… the recipes remain by Andrée Zana Murat, photographs by Emanuela Cino, at Hachette Cuisine »

Small fluffy omelettes with herbs

"For those like me who don't like pasta <a href="https://www.lofficielibiza.com/food/summer-recipe-watermelon-appears-in-our-salads" target="_blank" rel="noopener">salads</a>&hellip; cold pasta, often overcooked and bland. I promise you this one won't disappoint. Besides, it's so handy in the summer on a buffet , a nutritious and tasty dish. And for once, pasta that you don't need to cook at the last minute." Andree Zana Murat.
&nbsp; For a large salad bowl. Preparation: 20 minutes. Cooking: 20 minutes + 10 minutes.
Ingredients.
500 grams of fusilli.
2 cans of tomato pulp or coulis, &nbsp;
4 beautiful crushed fresh garlic cloves.
3 cans of tuna in olive oil (300 g drained).
3 to 4 small candied beldi lemons, diced.
15 cherry tomatoes cut in half.
&frac12; bunch of chopped flat-leaf parsley.
&frac12; small jar of Kalamata olives.
&frac12; small jar of capers.
Olive oil, salt, ground pepper
Preparation.
Pit the olives and cut them into quarters.
The coulis: gently brown the crushed garlic in at least 5 cl of olive oil, pour in the tomato pulp or coulis and cook for 20 minutes.
Cook the pasta until al dente, drain it roughly and mix it with the coulis.
Let cool and add the rest of the ingredients. When the pasta has cooled, taste it and adjust the seasoning.
Excerpts from L'&eacute;t&eacute; passe&hellip; the recipes remain by Andr&eacute;e Zana Murat, photographs by Emanuela Cino, at Hachette Cuisine.

My pasta salad with tuna and candied lemon.

"Mathilde is my mother, a huge cook! She had already reduced the weight of sugar, and I replaced the white sugar with brown sugar and the neutral oil with olive oil." Andree Zana Murat.
Preparation: 10 minutes.
Cooking: 40 to 60 minutes (depending on the mould...)
Ingredients.
2 oranges (zest and juice).
3 eggs.
250g of flour.
150 g of brown sugar.
1 sachet of vanilla sugar.
1 sachet of baking powder (or use flour with incorporated yeast).
15 cl of olive oil.
1 pinch of salt.
Preparation.
Preheat the oven to 180&deg;C (th. 6). &nbsp;
Grate the zest from the oranges and squeeze the juice. &nbsp;
Mix in order (wait for one ingredient to be well incorporated before adding the next): eggs and brown sugar (reserve 2 tablespoons), vanilla sugar, orange juice and zest, flour and baking powder, then olive oil and salt. &nbsp;
Oil a mould (cake or rectangular), powder with reserved brown sugar (or line the mould with oiled parchment paper) and pour the preparation. Bake for 40 min to 1 hour.
Note : you can replace olive oil with the equivalent of peanut oil or butter, oranges with lemons or a mixture of both. It can also be prepared with other fruits: peel 2 fruits (apples and/or pears or other seasonal fruits), cut them into strips or grate them on the large holes side and add them at the end of the mixture. In this case, use a springform pan.
Excerpts from L'&eacute;t&eacute; passe&hellip; the recipes remain by Andr&eacute;e Zana Murat, photographs by Emanuela Cino, at Hachette Cuisine.

Three great recipes for sunny days

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