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Sublime of Cauliflower (Choux fleurs) This cauliflower soupe garnished with few prawns will be a sublime first course and it is really really easy ! 4 people Ingredients : 1 beautiful Cauliflower, separated in small bouquets 500ml of milk (reduced fat milk is alright if you are on diet :) 500ml of chicken stock 50ml of cream A small bouquet of chives, chopped 8 raw prawns, peeled Salt and Pepper Preparation
Version 2: instead of chives, add 50g of lump 's eggs (red or black or both) Version 3: you can add 1 soupspoon of tomatoes puree at the end of cooking and your soup will be pink :) Can be re-heated the day after.
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If you like many people, are a pasta lover, then you may want to expand your pallet and give something new a try. More specifically, gnocchi.
Too good, too easyyyy, love it For 4 to 6 people Ingredients 1 kilo potatoes cut into even-sized pieces 1 large egg beaten ( optional) 300g plain flour, plus plenty of extra for shaping Salt and Pepper Method Cook the potatoes in a large pan of salted water until tender, approx. 25/30minutes. Mash well. Add the eggs and some seasoning. Sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed then knead and knead on a floured work surface. be careful not to over do it. Slip the dough into tennis ball sized pieces, then roll into finger width ropes. Dust with a little flour, then cut into bite-sized pieces. Bring a large pan of water to the boil. Boil in batches until they bob to the surface, one minute after lift the gnocchi from the pan with a slotted spoon. Drizzle a little bit of parmesan and/or fresh cream on the top It can be made a day ahead. It can be frozen in a bag, flat, then boil them still frozen VOL AUX VENTS - BOUCHEE A LA REINE
Ingredients for 6 servings Fresh Seafood Option 12 small raw prawns (cut in 2 or 3) 150g mussels (cut in 2 or 3) 150g white fish cut into 1 or 1.5cm pieces 150g calamari (cut into 1 or 1.5 cm thick slices) Pre-mixed alternative 6 vol au vent pastry cases (medium size if for an entree or large for a main meal) 200g mushrooms (finely sliced) A small bouquet of parsley (finely chopped) 1 glass of white wine,not dry (kind of not Sauvigon) 200ml of hot fish stock (if not available use a vegetable stock) 50g organic white flour 50g butter + 20g butter 2 tablespoons of fresh (thickened or liquid) cream 50g grated cheese (preferably Jarslberg) 1 ½ egg yolks A splash of Whisky or Rum Salt & Pepper Optional: feel free to add any other seafood you like, such as rocklobster, crab, oysters or caviar. Make sure the pieces are roughly the same size. Methods:
PURPLE TOWERS It is a mille-feuilles of delicious summer vegetables. Try to use a good fresh mozzarella preferably mozzarella di buffala which is the best. This recipe is inspired by Maitre Robuchon. Serves : 2 Ingredients: 250ml Olive oil 1 medium aubergine washed and chopped into 8 1cm thick slices 1 medium but large one zucchini half peeled and chopped on diagonal into 0.5cm thick slices 1 teaspoon thyme leaves 2 fistfuls basil leaves, washed and dried 1 ball Mozzarella di bufala, chopped into 8 slices 8 dried or semi-dried tomatoes shop bought Salt and Pepper Method Put 200ml olive oil into the freezer. Heat 50ml in a frying pan over a low heat Cook the aubergines slices for 5/6 minutes on one side and then 5/6 minutes on the other side, all over a slow heat. Season lightly with salt and pepper. Remove the aubergine and cook the zucchini slices for 3/4 minutes each side, still over a low heat. Sprinkle with salt and thyme. Remove the oil from the freezer. Put half of it in a blander along with all but a few leaves of the basil. Blend until smooth. Add 2 pinches of salt and then add the rest of the oil in a thin stream while running the blender. Season the mozzarella slices with salt and pepper On a little individual plates, begin with a slice of aubergine, then tomato, a slice of mozzarella, a slice of zucchini and then repeat the layers. Season with salt and pepper. Drizzle each tower with a tablespoon of basil oil and drizzle a ring of the green oil around the vegetables. Garnish with basil leaves and serve at room temperature. If you don't have time to do the basil oil, add1 big leaf of basil on the tomato slices Don't forget to add the seasoning ( salt, pepper, thyme) You can do the tower quite in advance, when done put them in the fridge and remove the 1 hour before it is time to eat. Palourdes and Praires
Digging the beach sand for salty delicacies is one of my passion. I can't stop digging out from the salted sand the local clams called Palourdes and Praires I do have a special tool made in Brittany and it is just perfect ! Here is how I cook Palourdes and Praires in the most simple way. Ingredients : Fresh Palourdes or Praires A small bouquet of parsley Fresh pepper Fresh thyme Olive oil Methods If you buy it, be sure that they are closed, not broken, it is a proof that it is fresh. Wash them with a lot of fresh water, don't soak them. Throw them in a big pan with 1/2 glass of water on medium heat. Add the parsley finely chopped. Shake the pan vigorously several times. It will take approx. 3 minutes Once they are all opened, drain the palourdes. You can eat it strait away with few drops of olive oil, drizzled with fresh thyme (flowers as well) and fresh pepper. Buddy it up with fresh pasta or fresh green salad. If holidaying in Brittany in the North western extremities of France you will see people seriously digging the
beach sand when the tide is low. What are they doing ? They dig out from the salted sand, Bigorneaux, Bulots and Praires. Starting smallest first, the Bigorneau. There are tiny little sea snails, periwinkles in black shells will say Jamie Oliver :) Tranquil herbivore who lives under rocs they eat algae and are low in calories but very high in magnesium and Potassium. The only way how to extract the sweet flesh is a pin. To get the flesh you have to first take off the hard skin protecting the insides. Dipped in garlic mayonnaise these are delicious little delicacies. Ingredients: for two 1l of perfumed water with thyme, laurel, a lot of pepper, salt and any herbs you can think off 300 grammes of fresh Bigorneaux. A small bowl of mayonnaise with garlic Method
APPLES TART Ingredients : 3 Tablespoons butter (2 for the compote and 1 to butter the tart mould) 4 large apples peeled, cored, quartered and cut into 1/2inch cubes for the compote 2 medium apples, peeled, cored and cut in thin layers. 1 Pastry tart base (Puffy) 3 Soupspoons of brown sugar Sprinkle vanilla on the top if you wish Mix 1 teaspoon of nutmeg in the compote if you want a subtle flavour Methods Preheat the oven to 220. Grease a quiche or tart tin with a bit of butter. Line the tin with the pastry and trim off any surplus, fill with dry beans and bake for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings) While the pastry cooks, Prepare the filling
Salted Tart
Fresh cheeses are light, silky and delicate. They are moist and mild whether the milk they come from was cow, goat or yak. Fresh cheeses won’t knock you over the head with personality, it will, however, provide a beguiling counterpoint to a variety of other ingredients. Ingredients : 1Puff pastry 4 free range eggs and one free range yolk Fresh farm cheese or if it is very difficult to find this kind of cheese, you can use fresh mozzarella or fresh goat/sheep cheese, haloumi. Grated cheese One medium zucchini One small bouquet of chopped mint A small dew of chilli Salt and pepper Preparation
It's no exaggeration to say that with this creative salted tart, you will always have a big success. Can be eaten hot or cold with a green salad.
RIBS
Hummmm... This pork ribs just fall off the bone and are coated in a delicious dark Honey, Soya sauce and chiili...j'adore this recipe, it is slow cooking, with a simple marinade. Can't stop eating one after an other :) Ingredients: For 2 people 1 kilo of Ribs 4 soup spoons of French mustard ( or not sugary mustard) Salt and pepper 2 soup spoon of Honey 2 soup spoon of Soya sauce Garlic - 2 crushed ginger (2 sugar spoons) 1 little bit of chilli, follow your taste. Pre-heat the oven at 180. Method
You can buddy it up with a nice green salad or/and potatoes. Ready !!!! A T A B L E !!! It is one of my favourite appetizers. Easy to make, I find it's pretty impressive instead of the usually cubes of cheesethat get served at parties. if you use smoked fish it literally takes just few minutes to put together.
You eat it on toasted bread or crackers. Ingredients for 4 gourmets: 2 mackerel - medium size from sustainable sources 1 onion finely chopped 2 Shallots finely chopped 2 small carrots, sliced 2 glasses of white wine 100 ml fresh cream 3 soupspoons of Dijon mustard 2 spring onions finely sliced or 3 tablespoons minced chives. 2 dessertspoons fresh lemon juice Pepper & salt 1/2 teaspoon of Cayenne pepper Thyme Preparation
The rillettes can be refrigerated for at least a week. If you can't find mackerels use salmon. If so, season it on both sides, steam in a steamer basket until just cooked, about 8 minutes. If you have a microwave, you can probably cook it in there as well and follow the recipe. You can replace the fresh cream by a low fat yoghurt. You can use smoked mackerel from sustainable sources, so you don't have to cook the fish. Smoked mackerel gives wonderful flavour to this recipe. You can, as well, have a combination of fresh and smoked fish. The rillettes can be frozen, well wrapped for up to two months. |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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