Tag Archives: no grain

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


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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chicken & tarragon terrine

A fresh terrine to serve at a garden buffet or a summer dinner.

The quantity are for about 8 to 10 slices.

Steam 2 chicken breasts until cooked (time depends on the thickness of the breasts).

Mix 500g of minced pork (unsalted and unspiced) and beef (if you have a meat grinder, make the minced meat yourself – that way you know what’s in it ewactly!) with lots of unsalted peeled pistacchio, a big chunk of minced tarragon (just the leaves… yeah I know, it takes time… but maybe you have little hands to help there ?), salt and pepper. Cook a little bit of the mix in a pan so you can taste the seasonning and correct it if necessary. Better do that little test than be sorry because your terrine is bland!

If it’s too salty, of course, the only solution is to add more meat… which is way more complicated than to add a little salt and pepper!

Preheat the oven at 180°C.

Coat the sides and bottom of the terrine with very thin slices of smoked bacon or speck (you actually line the terrine with the bacon). The bacon protects the meat from drying. If you don’t eat pork, try to find some thin slices of fatty meat (like beef ham).

Add 1/2 the minced meat and push to every corners! Cover the meat with tarragon leaves, put the chicken breasts to cover it all (you can cut the breasts thinner to achieve this), put some more tarragon leaves on top and then the remaining half of the minced meat (pushed to every corners as well). Cover with the slices of bacon so it’s well covered.

Put the cover back on the terrine and place it in an oven pan with some water (bain-marie). Put in the oven anc cook for 2 hours.

Be carefull when to take it out of the oven so to not spill the hot water.

Leave the terrine to cool before storing it in the fridge.

The terrine is better the next day and can be kept in the fridge for a few days

Serve with a port & shallot’s confit (recipe will follow)

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sardines rillettes with preserved lemons

Another preparation to spread or dip in with all sorts of sticks like vegetables, grissini, chips… it’s also very good as a filling for salad or chicory leaves.

Crush 350g of preserved sardines (preserved in olive oil – with the skin and the bones – it’s about 4 cans), add the juice of a lemon and 1 homemade minced preserved lemon (don’t forget to rince it well first). Add a bunch of chopped fresh coriander and some pepper.

It’s not necessary to add salt as the preserved lemons and the sardines already are.

For the homemade preserved lemons recipe, see http://granosalis-eng.blogspot.com/2010/08/preserved-lemons.html

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chickpea, mint & feta cheese

Drain 375g of chickpea and rince until there’s no foam coming from it.

Heat 4 tbsp of olive oil in a frying pan on low heat and cook a minced onion until golden. Add 7 garlic cloves (peeled and minced) with 2 hot peppers (deseeded and minced). Cook for a few seconds until fragrant. Leave to cool.

Mix the chickpeas with the cold onion mix (and the cooking oil that go with it) and with 375g of crumbled feta (or cut in cubes), minced flat leaves parsley, ciseled fresh mint, the juice of 2 lemons. Add 2 tbsp of olive and toss.

You can make it without the feta and add olives instead.

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creamy salmon

Here is a very quick and easy way to prepare something to spread on toasts or used as a dip with grissini or vegetables sticks.

In a food processor, mix 200g of smoked salmon, 1 bunch of fresh coriander and fresh goat cheese.

Mix until there’s not chunks left. And that’s it!

How easy can it be???

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chicken & mango salad

Here is a fresh and quickly made salad.

Cook half a chicken breast in boiling chicken stock for about 10 minutes (depending on the thickness). Take the meat out but wait at least 10 minutes before cutting into bites.

Peel and cut a mango into stripes.

Cut 1/2 a cucumber in two, lengthwise, take the seed out with a teaspoon. Cut the cucumber in thin stripes.

Mince a bunch of fresh coriander.

Soak 1 tbsp of tamarind in 3 tbsp of boiling water for several minutes then filter.

In a bowl, mix the tamarind juice, 1 red hot chilli pepper deseeded and minced, 2 tbsp of tamari (soy sauce), 1 tsp of caraway powder.

Mix all the ingredients together.

If you have time, marinate the cooked chicken overnight in the sauce.

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light lemon cream and cookies to dip in

This a lemon cream a bit like a lemon curd but a lot quicker to prepare and without the excess of butter and sugar! Still, it’s as delightful to eat!

In a pan, slowly heat the zest (finely grated) and the juice of 3 organic, washed lemons, and 75g of muscovado sugar (or agave syrup). Whip and heat until the sugar is melted and miwed in the juice.

In a bowl, whip 1 organic egg with 1 tbsp of arrow root then add 2 more eggs and beat until well mixed.

Add the eggs to the lemon juice, on low heat, and whip until it thickens (it takes around 2 minutes).

Leave to cool, then mix with a silicone spoon or spatula to get the creamy texture back and divide into 4 bowls (actually, it was so good, my man and I we ate the 4 bowls at once!).

Serve with some chopped fresh mint and the following cookies.

Grate 1 vanilla pod and put the grains in a mixing bowl. Bring water to boil and pour over the vanilla pod (that’s what you see in the weird picture above) so it infuses.

Preheat the oven at 150°C.

In the mixing bowl with the vanilla grains, add 50g of chestnut flour and 150g of buckwheat flour, 30g of agave syrup, 80g of white almond butter, and 1 egg.

Add 1 shot (50 ml) of the vanilla infusion (if you like vanilla, the infusion is great to drink hot or cold!).

Mix everything with a pastry blender so it gets the perfect texture.

Cut the dough into the shape you want and cook for about 20 minutes.

Let it cool then dip in the lemon cream and enjoy!

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lemon custard

Here is a very easy dessert for those who love lemon!

Preheat the oven at 170°C.

Whip 3 eggs + the zest of one organic lemon + the juice of 2 organic lemons + 150g of muscovado sugar.

Pour the mix in small bowls (suited for the oven). Cook them in a bain-marie, in hte oven for 45 minutes.

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duck, chickpeas, green beans & co

Grill duck magret or filet in a cast iron pan.

Cut the skin sideways without cutting the meat. Heat the skillet and put the duck skin side down. Let the skin melt until crispy then turn the duck around and cook the meat until it’s pink inside and golden outside (about 5 minutes).

Cook the green beans 5 minutes in salted boiling water until al dente. Drain the beans and rince under cold water to stop cooking and so it stays green.

Drain some chick pea, rince them well until the water doesn’t foam anymore.

Press 2 lemons and mix the juice with olive oil, salt, pepper, and smoked paprika (about 1 tsp).

Mix the chickpea, the green beans, some poppy seeds, some sunflowers seeds, and the sauce. Add green, pitted olives. Serve with the duck and washed lamb lettuce.

If you’re vegan or vegetarian, skip the duck, it’s still great!

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stuffed eggplant

Turn the oven on at 180°C.

In a pot, heat a little olive oil, pour 1 thinly sliced garlic clove. When the garlic starts to smell, add 750 ml of tomato purée and 250ml of water, salt, and pepper. Bring to boil then leave to slowly simmer for about 15 minutes.

In the meantime, cut 2 eggplants in half lengthwise, empty it, and put aside. Put the “eggplant shells” in an oiled oven plate, oil the eggplant and pre-cook in the oven.

Cut the eggplant meat in little cubes, mix with 1 cutted celery. Heat olive oil in a frying pan, add 1 minced garlic cloves, then add the eggplant and celery. Let it melt then add 400G of minced beef. Cook until the meat is cooked through. Add 2 tbsp of the tomato sauce and mix. Add 200g of feta cut in cubes.

Take the “shells” out of the oven and fill them with the meat mix. Pour the tomato sauce all over and leave to cook at least 45 minutes.

To serve, cut fresh flat leaf parsley and sprinkle over the dish.

You can serve it with basmati rice, Greek pasta or else…

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