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The conch has been used in many ways not only as a trumpet or a Cameo but as well as money or personal adornment even building material and its meat is absolutely delicious!
The meat of the Queen Conchs or Lambis in French Guadeloupe, is eaten raw in salads or served in fritter, salad and soups, curries and ceviche. It is a traditional meal of the Caribbean’s sea regions and I have eaten a delicious soup when working in the Guadeloupe. Ingredients 1 kg conch flesh cleaned and cut in big pieces 4 garlic cloves 1 bouquet garni, 4 juicy tomatoes medium size, chopped 2 onions finely chopped, julienned 2 red capsicums A medium size red pepper Juice of 1 lime or lemon 1 small bouquet of fresh flat parsley finely chopped 4 sprig fresh thyme 4 or 5 chives finely chopped 2 tablespoon of olive oil Salt and pepper to taste Method
You can serve it with a dhal or rice with red beans or even pasta like in Italy
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Hailing from central France, this dense and rich flan is made with black cherries embraced in an eggy batter that bakes up like a flan in the middle and a cake around the edges.
It is impressive enough to serve to last minute dinner guests and yet it’s low-effort enough to make for yourself when craving for something sweet hits Traditionally, clafoutis are made with dark cherries but as summer progresses into fall, you can make clafoutis with any fruit that’s in season, like plums, blackberries, apples even dry prunes or apricots. Ingredients for 6 1 teaspoon of unsalted butter 400 g cherries 150g plain flour 120g sugar 3 eggs 300ml whole milk A pinch of sea salt ½ teaspoon vanilla extract or a Tahitian vanilla bean ( I recommend to fly to Tahiti to buy some, you will never regret !! :) Method
It’s fantastic straight out of the oven, but letting it cool to room temperature firms up the custard and allows the flavours to meld, providing an entirely different experience. MADELEINES “She sent for one of those squat plump little cakes called “petites madeleines,” which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses … And suddenly the memory revealed itself. The taste was that of the little piece of madeleine…” Marcel Proust Reverence to Joel Robuchon’s recipe Ingredients for 24 Honey madeleines Unsalted butter, softened, for greasing the pans, approx. 2 tbsp 200g unsalted butter 200g sugar (powdered sugar) 80g all-purpose flour 80g ground almonds (almond meal) 6 large egg whites 1 tablespoon strong-flavoured honey 1 teaspoon pure vanilla extract Options : Lemon Madeleine Add 6cl organic/ lemons juice and the zest of 2 organic lemons Hazelnuts Madeleine Add 80g hazelnuts powder and only 50g of grounds almonds You can add as well 100g of hazelnuts paste or 100g hazelnuts chocolat (melted) but it is not essential. Pistachios Madeleine Add 80g unsalted, ground pistachios and only 50g ground almonds and ½ teaspoon of green additive colour (be careful with the quantity, the last time I have added it, it ended up with fluorescent Madeleines as you can see in the photos above :) I found that the pistachios are not very powerful in terms of taste so if you can add few drops of pistachios essence if you can find it if not make sure to still add the ground almonds Basic method
Serve warm or allow to cool with a delicious vervain tea or and vanilla ice cream. |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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