Tag Archives: eggs

luxurious finger food (well, that you eat with your fingers)

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This recipe will demand some time to make but none of the step are complicated. You can prepare everything in advance and put everything together at the last minutes. If you do so, the avocado cream has to be covered with film  and you shoulf put the avocado stone in the cream until it’s time to serve. The stone is helping to keep the green colour. If you like fishy flavor, you can add a few salmon eggs on top.  The base will inflate while cooking but, like a soufflé, it will come down while it cools. Which is good as it leaves a little place to put the filling! Don’t over cook the base as it will be too dry and not as good wether for the texture or the taste.

Soft nibbles, avocado cream, grapefruit and fresh herbs 

For the base :

2 egg yolk + 2 whole eggs

salt and pepper

1 tsp of grounded cumin

100ml of sour cream

40g of grated parmesan

1 tbsp of freshly minced dill

To garnish :

2 pink grapefruit

1 avocado

1 tsp of minced mint

1 tsp of minced dill

a few very small leaves of mint

a few leaves of dill

some Espelette pepper

  • Turn on the oven at 180°C.
  • To make the base: Beat the eggs and the yolks, salt and pepper. Add the cumin, the sour cream, the grated parmesan, and the dill. Mix until it’s smooth. Cook a little tsp of the mix on a pan so you can taste and rectify the seasoning if necessary.
  • Pour the mix onto silicone mould (diameter of about 4 cm) and cook in the oven for 10 minutes without over cooking.
  • Leave the base to cool on a rack.
  • Press one of the pink grapefruit and mix part of this juice with the avocado. You should get a soft cream that holds. It shouldn’t “melt”. It’s better to have a too thick cream in which you can add more juice than the opposite (unless you have more avocado to rectify!). Add salt and the Espelette pepper to taste.
  • Peel the other grapefruit to get into the meat. Separate the segments and cut them in triangles.
  • On each base, place a small spoon of the avocado cream, a grapefruit triangle, a bit of Espelette pepper, a small mint leave and one of dill.
  • Serve and enjoy!

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eggs and breakfast

Sometimes, simplicity is all that the body and mind are asking for. When it’s cold and I have to get away from a warm and comfy bed, my taste buds are asking for something warm and comfy!

Like everybody else, I don’t have hours ahead of me in the morning.

 I love a simple egg with some melted cheddar cheese, espelette hot red pepper, sprouts and fresh basil.

It’s quick and nourishing. It’s filling and the colours are helping to start the day!

So it’s not always necessary to spen hours in the kitchen in order to eat well and you don’t need a cupboard or a fridge full of fancy stuffs.

Sometimes I skip the cheese and the green but the only thing I can’t do without is the espelette red hot pepper.

It comes from some part of France (pays Basque in the South East near Spain) and for me it’s like a magic powder that brings some depth to a simple meal.

Try it next time you taste like the sauce is missing something. Often, it’s either a few drops of lemon juice or a pinch of red hot pepper. It’s a light red pepper, not too hot but subtle in flavor. But if you like it spicy, don’t hesitate to use another one!

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