Time for an aperitif? I've made some Thai vegetable and spice samoussas from @albertmenes

Who is @enkgourmand?✨

Photographer and artist, passionate about food and gourmet, @En-K-Gourmand likes to combine beauty and goodness. On her blog, she creates beautiful little recipe cards: check them out now here !

" Cooking requires a light head, a generous spirit and a rare heart ".

Place 1 tablespoon of lemongrass in a tea bag and tie in a knot. Blanch each vegetable separately, adding the lemongrass bag. The vegetables should remain crunchy.

Dip the carrots and peas in a bowl of ice cubes to set the colour. In a frying pan, sauté the chopped onion with olive oil, 1 teaspoon Thai green curry powder and 1/2 teaspoon ginger. Add the vegetables, chopped garlic, salt, pepper and chopped coriander and mix well. Leave to cool.

Cut the bricks in half and shape into triangles. Place on a baking tray lined with baking paper, brush with olive oil and bake at 180 degrees for 15 minutes.