Tag Archives: no sugar

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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fresh and crunchy raw vegetables for all next semester!

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When I think about it salad doesn’t appeal to me. I imagine somme watery and old lettuce or unrecognisable veggie under tons of mayonnaise. Of course nothing compares to a freshly picked lettuce with some great seasoning; not what you find in supermarkets! I’m more tempted by raw vegetables that would be crunchy and fresh. It always satisfy my appetite.

Today, two examples very simple to make and delicious right now that the days are beginning to shorten, the evening are becoming chilly and nights and mornings are getting cold.

But I’m not yet ready to dive into auutumn just yet, so to accompany a bowl of miso soup, a plate of steamy risotto or a slice of very good bread with a bit of salty butter, I choose those two ideas.

The first one is inspired by a friend from Chili. She makes it with white cabbage, lime and fresh coriander. Here is my version with what I had on hand!

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Press 1 pink grapefruit and keep the meat that detaches from it (although try to leave the little inside skin away) and press 2 lemons . Thinly cut 1 pointed cabbage, either with a mandoline (vegetable slicer) or a very good knife. Cut 2 avocados in half, take the pit out and peel the fruits as you would oranges. Cut the avocados in thin slices then in chunks.

In a salad bowl, put the grapefruit meat, the avocados, then pour a generous amount of the citrus juice. Add the cabbage, a bit of olive oil and some salt. Mix delicately.

It’s delicious with grilled meat on a BBQ, slow cooked fish, hot tofu… For the version from Chili, use lime instead of lemon and grapefruit and add minced fresh coriander.

The second recipe:

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I recieved about 2 kilos of beetroot from generous friends who have a very beautiful garden. Beetroot seem to have enjoy the summer weather, so there are a LOT af it! I need to find ways to cook them that won’t bore the family after two meals. I prefer raw beetroot as the cooked version (except in a red velvet chocolatey cake) as I find it less earthy and more sugary. besides I love the crunchy feel of beets under my teeth.

With a mandoline (vegetable slicer), I make very thin and supple slices of beetroot. I sesaon it simply:                                         2-3 tbsp of olive oil                                                                                                                                                                     1 tbsp of apple vinegar                                                                                                                                                               a dozen roughly minced hazelnut                                                                                                                                                some salt 

Yesterday that salad accompanied some patties made with tuna, goat cheese and oat flakes. It’s great with a piece of cheese like Comté or with quinoa mixed with fresh herbs such as young spinach, parsley and chervil. You can replace half the olive oil with hazelnut oil.

May those two easy recipes accompany you through autumn and winter!

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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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celeriac & pancetta risotto

Cut some pancetta slices into stripes. Let it cook in a pan until golden. Add some sliced celery, 2 tbsp of olive oil, and 1 tbsp of butter and leave to cook for about 5 minutes then add 1 cup of rice. When the rice is transparent, add 1 cup of white wine. Let the rice absorb the wine. Heat some stock (vegetables, beef, chicken, veal) and pour it on the rice little by little until the rice is creamy and still al dente.

Just before everything is absor, add grated parmesan and mix until melted.

It would be great with rosemary, cayenne hot red pepper or some sage.

For a vegan meal, you can prepare this risotto without the pancetta and the parmesan. In this case, you have to use the rosemary, the sage or both together!

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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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quinoa, shrimp, mint & coriander salad

Soak the quinoa in water overnight. The next day, drain, and rince.

Cook the quinoa for 15 to20 minutes covered with about 1 cm of water.

Leave to cool.

Fry the shrimp a few minutes in a little olive oil. It should still be crispy (if overcooked, it’ll be “floury”).

Mix cherry tomatoes, boiled soy bean sprouts (boil some water, pour in a bowl over the sprouts and leave for 2-3 minuutes then drain), the leaves from a bunch of fresh mint, a roughly minced bunch of coriander, and 2 small red hot peppers (desseded and minced). Add the quinoa and the shrimps. Mix well then dress with sesame oil, soy sauce, and lime juice.

The spicy and frsh flavors make this plate perfect for a picnic or a buffet for a graden party!

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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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