Perhaps your new favorite bean dish: Precious vegetables from the sea … “Passe Pierre” or “haricots de mer”, as this vegetable is often jokingly called in France, comes almost exclusively from the coast north of Normandy, between Le Touquet and Le Treport. At low tide, the algae-like plant is laboriously cut from the salty soil … Read more
Cut the chicory in half. Boil a little salted water with raspberry vinegar and cook the chicory halves in it until al dente. Flatten and season. Preheat oven to 180 °C. Let the powdered sugar melt to a golden pearl. Fold in butter and honey, remove from heat and caramelize the chicory halves while tossing. … Read more
Gut the sardines. Roll fillets in flour and roast in olive oil. Remove, place on paper towels and season with salt. Cut onions into rings and fry in the fish oil until translucent. Pour over them the vinegar mixed with sugar. Cook a little. Layer the sardines and onions alternately in a container. Put in … Read more
First, make the refining sugar. To do this, briefly boil the granulated sugar with water and rum and allow to cool. For the cream, whip the yolks, milk, rum, almonds and powdered sugar until thick and fluffy. Whip the cream until stiff, stir the gelatine into the yolk-milk mixture and carefully fold in the whipped … Read more
For the salmon in puff pastry with basil sauce, first dice the pike-perch fillet and process with heavy cream, egg, spinach, pepper, salt and nutmeg in the kitchen cutter to a farce. Cut the flat side parts of the salmon fillet into small pieces and use them for other purposes. The fillet should not be … Read more
Mix the salmon with the fresh cream in a hand mixer. Season with the juice of one lemon, salt and pepper, and stir in the dill and capers. 2. Spread the pancakes with the salmon sauce, roll them up and cover each roll tightly with cling film. Refrigerate. Just before serving, cut the rolls into … Read more
A lunch dish appreciated in Polish cuisine, served with raw vegetable salads, especially with sauerkraut. The filling is prepared from boiled soup meat, which is put through a meat grinder together with the soaked and squeezed bun. Season with onions (lightly browned in butter), pepper and salt. If the filling is too dry, stir in … Read more
For the pasta salad with goat cheese, wash the spinach and lettuce thoroughly and spin dry. Cook the pasta in enough salted water until al dente. Then rinse under cold running water and drain well. Cut the cucumber into bite-sized pieces and slice the sun-dried tomatoes into strips. Cut the 1/2 apple into slices. Mix … Read more
For the Easter carrot cake, separate the eggs, beat the egg whites with a pinch of salt until stiff. Beat egg yolks and baking sugar until foamy. Peel the carrots and grate finely. Place in a sieve to allow them to drain if necessary. In a large winnowing bowl, mix kamut flour with baking powder, … Read more
Core the apples with an apple corer, then peel and cut diagonally into slices a good 1 cm thick. Bring the cider, water and honey to the boil. Cook the apple rings side by side in portions at low temperature for about 4 minutes. They must not fall apart. Remove the apple rings and spread … Read more