Salads and pies 50 spring and summer recipes BEAUTIFUL, LIGHT AND FRESH ideas WITH VEGETABLES, FRUIT, SHELLFISH or meat
salades... Chickpea salad and dried tomatoes 4_ Salad of lentils and carrots 5_ Niรงoise artichoke hearts 6_ Tagliatelle of zucchinis 7_ Salad of the vegetable garden 8_ Fresh Salad with Feta and Walnuts 9_ Pumpkin salad with goat cheese 10_ Avocado salad with crispy bacon 11_
sommaire
Duck confit salad 12_ Salad with smoked duck breast 13_ Scampi salad, strawberry vinaigrette 14_ Fruity foie gras salade 16_ Sesame shrimp salad 17_ Exotic shrimp cocktail 18_ Shrimp salad with apricots 19_ Clams salad with chorizo 20_ Potato salad and mussels 21_ Freshness of scallops 22_
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... et tartes sucrées Spicy strawberries 42_ Strawberries with thyme infusion 43_ Poached grapefruits with anise 44_
salées Leek quiche 24_ Quiche with flavor of the south 25_ Vegetable frittata 26_ Figs pie with fennel 27_ Tomato pie with pesto 28_ Goat pie with thyme 29_ The pie of fourme d’ambert 30_ Roquefort and tomatoes pie 31_ Maroilles cheese pie 32_ Munster cheese pie with cumin 34_ Kiri-ham quiche 35_ Potato pancakes and sausage 36_
Pears in wine with sweet spices 45_ Quince with star anise 46_ Cherries pie with almonds 48_ Pie with raspberry and pistachios 49_ Tartlets with figs 50_ Figs pie with pine nuts 51_ Tartlets with nectarines and sesame 52_ Pine Nuts tartlets 53_ Tatin of peaches with orange butter 54_ Tartlet with rhubarb 56_ Pie with pears and almonds 57_ Pie brioche-like with apples 58_ Sweet apple quiche 59_ The banana pie and the coconut 60_
Apple pie and blood sausage 37_ Shell quiche 38_ Tartlets with Crab and Saint-Jacques 40_
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For 4 people Préparation 15 min no cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS 1 jar of chickpeas (about 250 g) 120 g dried tomatoes in olive oil 2 tomatoes
1. Rinse and drain the chickpeas.
1 bunch of coriander
Scald the tomatoes, peel them
2 tbsp. olive oil
and cut them into slices. Put
1 tbsp. balsamic vinegar
everything in a bowl. Add the
50 g Parmesan
dried tomatoes with 2 tablespoons
2 pinches of paprika or bell pepper
of oil Mix well and set aside to
Salt and pepper
cool.
Chickpea salad and dried tomatoes 2. Prepare a dressing with olive oil, vinegar, paprika, salt and pepper. 3. Divide the vegetables in individual cups. Drizzle with vinaigrette. Sprinkle with Parmesan cheese shavings and chopped coriander. Serve chilled.
one more recipe The pungent flavor of cow’s milk of the parmesan shavings can be replaced by the more spicy of pecorino, sheep’s milk. In «pepper» version, it will give character to this salad.
4
150 g red lentils 2 carrots 1 tbsp. chopped dried cranberries 3 tbsp. coconut milk 1 tbsp. grated coconut 1/2 lemon 4 tbsp. cooking oil Salt and pepper
Salad
of lentils and carrots
For 4 people PrĂŠparation 15 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Rinse the lentils and cook for 15 min. in a saucepan of simmering water. Add salt after cooking. 2. Mix the coconut milk, oil and juice of 1/2 lemon in a bowl. Salt and pepper. Add the drained lentils, stir and let cool. 3. Peel and grate the carrots. Add them with the cranberries in the bowl. Mix again. 4. Divide the salad in small bowls, sprinkle with grated coconut and serve.
5
For 4 people Préparation 10 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Cook the frozen artichoke hearts in a saucepan of boiling salted water with the juice of half lemon for 8 min. Drain them. 2. In a skillet of 1 tablespoons of oil, melt the chopped onion for 2 min. Add the zucchini, cut into small cubes. Cook for 2 min. Add the diced tomatoes and chopped garlic. Salt and pepper.
8 frozen artichoke hearts 1 lemon 1 onion 1 small zucchini 20 tomatoes 1 garlic clove 12 Niçoise black olives 3 tbsp. olive oil
3. Cut the artichokes into quarters. Pour over the contents of the skillet. Sprinkle with lemon juice and olive oil. Stir, add the olives and sprinkle with chervil sprigs. Serve warm.
artichoke hearts
6
6 sprigs of chervil Salt and pepper
Niçoise
for 4 people PrĂŠparation 10 min cooking time 5 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
4 zucchinis 8 tomatoes cherries 2 slices of raw ham 80 g of Parmesan 20 g of pine nuts 1 clove of garlic 2 sprigs of basil 4 tbsp. of olive oil salt, pepper
Tagliatelle
of zucchinis 1. Cut ham into strips. Grill the pine nuts dry in a frying pan. Rinse the tomatoes and split them in four. Chisel the leaves of basil. Peel the clove of garlic and press it. 2. With a peeler form the tagliatelle while taking long strips in the zucchinis, until reaching the seeds in the center. Pour 3 tbsp of olive oil in a large frying pan. SautĂŠ the tagliatelle over a high heat. Count 5 min. of cooking, not more. Add the garlic and the tomatoes, salt and pepper. 3. Add the strips of ham, basil, the pine nuts and mix them all. Sprinkle olive oil, sprinkle with the slices of parmesan and serve without waiting.
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For 4 people PrĂŠparation 20 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Salad of the
vegetable garden 1. Peel and chop finely the shallot.
Pour on
600 g of green beans
a bowl the juice of lemon, the shallot, salt
1 food tray of tomatoes cherries
and pepper. Emulsify with 3 tbsp. of olive oil.
1 shallot
Set aside.
1 bouquet of basil 50 g of feta cheese
2. Rinse the green beans, stalk them and cook
3 tbsp. of olive oil
them in a boiling salty water about 15 min.
1 tbsp. of lemon juice
Drain and pass them under the cold water.
salt, pepper
3. Wash the tomatoes cherries and cut them into four. Rinse the basil quickly and remove the leaves. Cut the feta cheese into small dices. 4. Gather all ingredients in the salad bowl, mix and serve immediately.
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For 4 people PrĂŠparation 15 min no cooking Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1 cucumber 2 crisp lettuce heart (green salad) 200 g of feta cheese 12 green of walnuts 1 tbsp. of cider vinegar 2 tbsp. of walnut oil 2 tbsp. of olive oil salt, pepper
Fresh salad with feta and walnuts 1. Wash the cucumber, then use a peeler to remove the finely ribbons of the skin. Cut the cucumber into fine small slices. 2. Rinse and wring the salad. Cut the feta in small dices.
Roughly
grind
the
green walnut. 3. Mix in a bowl the vinegar, salt and pepper, then pour oils and emulsify with a fork. 4. Combine in hollow platter the salad, the slices of
cucumber,
cheese
and
the walnuts, sprinkle with sauce.
Mix
and
serve
it
chilled.
9
600 g of pumpkin 150 g of salad shoots 1 clove of garlic 1 lemon 1 fresh goat cheese 40 g of pine nuts 1 tbsp of cider vinegar 3 tbsp of olive oil salt, pepper
Pumpkin salad
with goat cheese 1. Remove the rind and the seeds of pumpkin. Cut the pulp into small cubes and cook them for 10 min steam. 2. Rinse and wring the salad shoots. Grill the pine nuts in a frying pan. Crush half of them. Grate the zest of lemon. Peel and press the garlic. 3. Combine the ground pine nuts, the garlic, the zest, salt and pepper. Add vinegar, oil and then mix. 4. Arrange the cubes of pumpkin in the salad shoots, add the cheese cut into pieces and sprinkle with the sauce. Sprinkle with the remaining pine nuts and serve it waiting.
for 4 people PrĂŠparation 15 min cooking time 10 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
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without
12 thin slices of bacon 2 avocadoes 1 sweet purple onion 150 g baby spinach 1 tbsp. mustard 1 tbsp. cider vinegar 5 tbsp. olive oil Salt and pepper
Avocado salad
with crispy bacon 1. In a bowl, prepare the sauce by mixing the mustard, vinegar and olive oil, salt and pepper. Rinse and squeeze the spinach leaves. Peel the onion and slice it very finely. Open the avocadoes, remove pits and cut flesh into thin slices. 2. Place the spinach on a hollow serving plate, placek over the avocado slices, the slices of onion, then drizzle with the sauce.
For 4 people PrĂŠparation 20 min Cooking time 5 min
3. In a pan over high heat, roast the bacon slices on both sides. Place them over the salad and serve immediately.
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
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2 duck legs confit 200 g baby spinach 6 sprigs of parsley 1 garlic clove 1 tbsp. wine vinegar 1 tsp. honey 4 tbsp. hazelnut oil Salt and pepper
Duck confit salad For 4 people PrĂŠparation 10 min Cooking time 10 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. In a saucepan over low heat or in microwave medium power, heat the duck leg confit. Drain them, let cool a little, bone them, shred the meat with a fork. 2. Mix the vinegar, salt, honey and crushed garlic in a bowl. Pour in the hazelnut oil, beating with a fork. Pepper. 3. Mix the spinach shoots in the dressing. Arrange on plates or in bowls. Top with duck confit still hot. Serve immediately, sprinkled with parsley.
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For 4 people Préparation 15 min no cooking Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Salad with
smoked duck breast 15 thin slices of smoked duck breast
1. In a skillet over low heat, toast the
a avocado
pine nuts. Rinse and drain the mince. In a
1/2 lemon
bowl, prepare the vinaigrette by diluting
200 g lamb’s lettuce
the honey in balsamic vinegar, salt and
1 handful of pine nuts
pepper. Emulsify with the oil.
1 tbsp. clear honey 2 tbsp. balsamic vinegar
2. Remove the fat from the duck. Cut it
4 tbsp. cooking oil
into strips of 3 cm wide. Peel and cut the
Salt and pepper
avocado into thin slices, add the lemon juice and set aside. 3. Arrange on plates the lamb’s lettuce leaves, avocado and slices of duck, stir. Drizzle
with
sauce
and
sprinkle
with
toasted pine nuts. Serve immediately.
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For 4 people PrĂŠparation 15 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT 600 g scampi 150 g green beans 1 grapefruit 12 strawberries 150 g mesclun 1 tbsp. lemon juice 3 tbsp. sesame oil 2 tsp. sesame Salt and pepper
1. Cook the scampi for 2 to 3 min. in boiling salted water. Drain,
let
cool,
then,
shell
them. 2. Cook the beans for 10 to 12 min. in salted water. Cool and drain them.
Scampi salad, strawberry vinaigrette
3. Peel raw the grapefruit and draw the quarters between the membranes. 4.
Rinse,
dry
and
hull
the
strawberries. Mix them with lemon juice, a pinch of salt and oil. Pepper. 5. Mix the salad, grapefruit, beans and scampi, drizzle with sauce,
sprinkle
with
sesame
seeds and serve.
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300 g of raw duck liver 200 g lamb’s lettuce 1 Trevise lettuce 1 mango Half a pomegranate 2 tbsp. chopped pine nuts 1 tbsp. cider vinegar 2 tbsp. walnut oil 2 tbsp. tbsp olive oil Salt and pepper
Fruity
foie gras salade 1. Cut the piece of liver into a dozen small slices. Place them on a plate and reserve in the refrigerator while preparing the salad. 2. Clean and rinse the lamb’s lettuce and trevise in several waters. Trim the largest leaves. Remove the peel and skin of the pomegranate to release the seeds. Peel the mango, then, using a vegetable peeler, draw ribbons of flesh. Make brown the pine nuts in a dry pan. 3. In a bowl, make a dressing with the two oils, vinegar, salt and pepper. Add the pine nuts. 4. On plates, place the salads and fruits, drizzle with dressing. In a hot frying pan, brown the small slices of foie gras, only for 1 min. on all side. Salt and pepper and place them on the salad. Serve immediately.
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For 4 people Préparation 20 min Cooking time 2 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
20 large cooked shrimps 200 g fine green beans 125 g mixed salad 1 mango 1 pink grapefruit 2 tbsp. sesame oil 2 tbsp. sesame seeds 1 tbsp. lime juice Salt and pepper
Sesame
shrimp salad
For 4 people PrĂŠparation 15 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. hull the beans. Cook them for 10 min.in boiling salted water. Cool them and drain them. Roast the sesame seeds in a nonstick skillet. 2. Shell the shrimps. Peel the mango and cut into cubes. Rinse and wring salads. Peel raw the grapefruits and separate the quarters over a bowl to catch the juice. Drizzle with the lemon juice, pour in the oil while whisking and pepper. 3.
Divide
the
salad
on
plates.
Top
them
and with
green diced
beans mango,
grapefruit quarters and shrimps. Sprinkle with sesame seeds, pour over the sauce and serve immediately.
17
600 g shelled prawns an avocado 2 oranges 1 lemon 2 bananas 1 egg yolk 1 tbsp. mustard 1 tbsp. ketchup Tabasco 20 cl oil Salt and pepper
Exotic
shrimp cocktail For 4 people PrĂŠparation 20 min no cooking Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Peel the avocado and bananas, cut them into slices and sprinkle them with
lemon.
Peel
the
oranges
and
separate quarters. 2. In a bowl, mix with a fork the egg yolk with the mustard, salt and pepper.
Pour
in
the
oil
stirring
constantly to get a thick mayonnaise. Add the ketchup and a few dash of Tabasco. Adjust the seasoning. 3. In verrines, arrange the shrimps, avocado, oranges, bananas, coat with sauce and serve.
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For 4 people PrÊparation 20 min no cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT 250 g cooked and shelled frozen prawns 4 apricots 1 romaine lettuce 1 small hot pepper 1 lime 3 tbsp. orange juice 4 tbsp. olive oil 1 tsp. honey 3 tsp. sesame salt
Shrimp salad with
apricots 1. Rinse the apricots, remove pits and slice them. Rinse, drain and chop salad. Combine everything in a bowl with thawed shrimp. 2. Seed and chop the pepper. Mix them in a bowl with orange juice, lime juice, honey, salt and olive oil. Whisk with a fork. 3. Pour the mixture into the bowl. Turn quickly. Sprinkle with sesame seeds and serve.
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for 4 people PrĂŠparation 20 min Cooking time 5 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Rinse the clams. Peel and remove the sprouts of the garlic. Put the clams, the garlic and the thyme in a pan and pour the wine. Cover and heat it. Off the heat when the clams are opened. Drain them, filter the juice of cooking. Make it boil in order to have rest of 5 cl. 2. Peel the potatoes and cook them in salty water and saffron flavored. Core the apple and cut it into fine slices. Rinse and wring the leaves of salad.
Clams salad with chorizo 1 kg of clams
150 g of soft chorizo
600 g of potatoes 1 red apple 2 cloves of garlic 1 heart of oak leaf 1 branch of thyme 1 egg yolk 1 tbsp. of mustard 10 cl of dry white wine 15 cl of olive oil 1 scoop of saffron powder 1 pinch of Espelette pepper salt, pepper
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3.
Combine
in
a
bowl
the
egg
yolk,
mustard, salt and pepper. Mix with whisk by pouring the oil; you must get a very firm mayonnaise. Without stopping whisking, stir in the cooking juice of the clams and the Espelette pepper. 4. Remove the shell of the clams, cut the potatoes into slices and the chorizo in a small dices. Arrange all ingredients in a dish topped with a sauce, mix and serve immediately.
For 4 people PrĂŠparation 10 min Cooking time 5 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
800 g potato cooked in water 1 kg mussels 1 shallot 2 tbsp. vinegar 4 tbsp. olive oil Salt and pepper
Potato salad and mussels 1. Pour 3 tablespoons of water in a frying pan, heat over high heat, add the mussels and let them open 3 to 4 min. covered. Shell them and reserve the cooking juice. 2. Mix in a bowl the vinegar, 1
tbsp
of
the
mussel
cooking
juice and oil. Pepper. Add the shallot, peeled and chopped and chopped chives. 3. Cut the potatoes into slices, mix them with the mussels in the sauce and serve the salad while still warm.
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22
500 g of frozen scallops 1 iceberg lettuce 8 garlic cloves 25 cl milk 50 g butter 3 tbsp. olive oil 1 tbsp. cider vinegar 1 tbsp. cumin powder Salt and pepper
Freshness
of scallops
one more recipe
Tureen of scallops Peel 2 cm fresh ginger and cut it into thin sticks. Mix it in a bowl with the leaves of 150 g of watercress. Add 400 g of scallops, rinsed and patted dry. Pepper and sprinkle with chopped chives. In a saucepan, bring the water to the boil , add 2 chicken stock cubes and the zest of 1 untreated lemon. Boil and reduce for 10 min. Pour the broth into the tureen, cover immediately and allow to stand for 5 min. Remove the lid
1. Thaw the scallops in milk. Dry them on absorbent papers. Let them fry in 20 g of hot butter for 2 min. Sprinkle with cumin, salt and pepper. Reserve the cooking liquid and keep the scallops warm. 2. Mix the juices of the scallops with the vinegar, 2 tbsp of oil, salt and pepper. 3. Remove, wash, drain and chop the lettuce leaves. Divide them into bowls, season with the vinaigrette and divide the scallops. 4. Peel the garlic cloves, cut them into very small pieces. Heat the remaining oil and butter in a skillet. Put the garlic to fry for a few seconds. Sprinkle the salad with the garlic and serve immediately.
and serve immediately.
For 4 people PrĂŠparation 20 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
23
800 g leeks 150 g butter + 10 g 20 cl double cream 3 eggs 200 g flour Salt and pepper
for 4 people Préparation 20 min cooking time 40 min waiting time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. In a bowl, put the flour, add 100 g of butter into small pieces, work with your fingertips .Make a hollow in the center, add a pinch of salt and 5 cups of water. Mix and then shape a ball of dough. Flour it and let stand for 30 min.
Leek quiche 2. Clean the leeks, thinly slice them and gently cook for 10 min. in 50 g of butter without browning. Salt and pepper. 3. In a bowl, beat the eggs, add the cream, salt, pepper and the slightly cooled leek fondue. 4. Preheat the oven to 210°C (th.7). Butter a pie dish and garnish it with the dough. Pour in the leeks mixture and bake for 30 min. Serve hot with green salad.
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for 4 people PrĂŠparation 20 min cooking time 35 min waiting time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. In a bowl, put the flour, add 100 g of butter into small pieces, work with your fingertips until the mixture is sandy. Make a hole in the center, add a pinch of salt and 5 cups of water. Mix and then shape a ball of dough. Flour it and let stand for 30 min.
Quiche with flavor of the south 200 g cod brandade
2. Peel and chop the onion and garlic
100 g butter
and lightly stir them in 2 tbsp of
20 cl single cream
oil. Finely cut the dried tomatoes.
200 g flour
Rinse and chop the parsley. Beat
1 small onion 2 garlic cloves 6 petals of dried tomatoes in oil
the
eggs,
add
the
brandade,
the
chopped garlic and onion, tomatoes, parsley, salt and pepper.
3 tbsp. olive oil 4 sprigs of flat leaf parsley
3. Preheat the oven to 210°C (th.7).
Salt and pepper
Brush a pie pan with oil and garnish it with the dough. Pour the cod preparation and bake for 30 min. Serve
with
a
curly
lettuce
with
garlic.
25
For 4 people PrĂŠparation 10 min Cooking time 25 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Vegetable frittata 1. Heat 1 tbsp of oil in a frying pan and brown the vegetables julienne for 5 min. Salt and pepper. 2. Preheat oven to 180°C (th.6). Rinse and
chop
the
mint.
Whisk
the
eggs
with a fork, add the Swiss cheese and mint. Pour over vegetables in a thin stream, turning quickly to take the egg slightly. 300 frozen vegetables julienne 6 eggs
3. Pour the mixture into a greased
60 g grated Emmenthal
baking dish and bake for 20 min. Serve
6 sprigs of mint 2 tbsp. olive oil Salt and pepper
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hot or warm with a tomato coulis.
1. Rinse the fennel, cut it finely into thin strips with a mandolin. Heat the olive oil in a frying pan. Melt the fennel over a low heat. Add salt and pepper at the end of cooking.
For 4 people PrĂŠparation 30 min Cooking time 20 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
2. Preheat the oven th.6 (190°C). Fill the pie pan with parchment paper and the puff pastry. Ballast the bottom with dry vegetables and bake for 15 min. 3. Rinse the figs and cut them into four pieces. Cover the dough of fennel compote, arrange the drained sardines and the strips of figs. Pour some drops of sesame oil and serve it with a rocket salad.
Figs pie with
fennel 1 can of sardine in oil 3 bulbs of fennel 4 figs 1 puff pastry 1 tbsp. of olive oil Sesame oil Salt
27
for 4 people Préparation 20 min cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
8 oval tomatoes 4 sprigs of flat parsley 4 sprigs of basil 1 clove of garlic 1 roller of puff pastry 150 g of grating Emmenthal 2 tbsp. of old mustard 8 tbsp. of olive oil Salt, pepper
Tomato pie with pesto tips In order to avoid that the tomatoes don’t produce too much water, you can precook them in a plate with oil, add a little salt and sugar, Put to the oven with 130 °C, around 20 min .
28
1. Cut the tomatoes into thick slices lengthways and place them. Preheat the oven th.7 (210°C). Coat a pie pan of 20 cm of diameter with 1 tbsp. of olive oil. 2. Fill the mold with the puff pastry, spread the surface with mustard, and sprinkle with grated cheese. Put over the tomatoes slices to form a marguerite. Sprinkle with olive oil and bake for 30 min. 3. During cooking, peel the garlic and mix it with the herbs, a pinch of salt, pepper and the remaining oil to get a green coulis. Taste the hot pie sprinkle with the flavored sauce.
For the dough 250 g of flour 1 egg
1. Pour in a bowl the flour with
5 cl of milk
salt and the yeast. Add small
50 g of butter
butter and mix with hand. Stir
1/2 sachet of chemical yeast
in the egg and the milk, mix with
Salt
the tip of fingers. Form a ball, wrap it in cling film and keep it
For the filling
for 20 min. in the refrigerator.
300 g goat cheese 3 eggs
2.
Cut
the
olives
into
small
20 cl of whole milk
dices. Beat the eggs, add salt
150 g pitted black olive
and pepper and pour milk while
1 tbsp. of olive oil 5 sprigs of thyme Salt, pepper
whisking.
Cut
the
cheese
in
pieces and sprinkle the thyme leaves.
Goat pie with thyme 3. Preheat the oven th.6 (180°C). Coat the tins with oil. Spread the dough and cut into 6 round thin pieces. Fill the pie pan. Divide the cheese and the olives and then pour the egg-milk mixture. Bake for 35 min., turn out the tartlet and serve it immediately.
For 6 people PrĂŠparation 20 min Cooking time 35 min waiting time 20 min Recipe_PRISMAPIX PHOTO_Carmen BAREA
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The pie of fourme d’ambert 1 roller of puff pastry
1. Preheat the oven on th.6-7 (200°C). Put the puff
2 big pears
pastry in the baking sheet covered of sulphurized
100 g of fourme of Ambert
paper. Sting the surface with a fork. Fold back the
12 green walnuts
periphery to form a small edge.
pepper
2. Cut the pears into four, withdraw the
skin,
shred them finely. Arrange them in rose window on the dough. Sprinkle small pieces of fourme of Ambert and green walnut crumbled. Pepper at the mill. Put in the oven during 20 min. 3. Serve the pie that is still hot or tepid , with a salad seasoned of a vinegar to the oil of walnut.
For 4 people Préparation 5 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
30
Roquefort and
tomatoes pie
1 roller of puff pastry
1. Drain the tomatoes and cut them into
200 g of Roquefort cheese
pieces. Rinse and chisel the leaves of
20 cl of liquid cream
basil. Crush the Roquefort cheese with a
3 eggs
fork.
8 leaves of basil 100 g of dried tomatoes in olive oil 1 tbsp. of olive oil Salt, pepper
2.
Beat
the
egg
with
the
cream,
add
salt moderately and pepper. Stir in the Roquefort and add the basil. 3. Preheat the oven Th.7 (210°C). Oil a pie pan about 20 cm of diameter and fill it with puff pastry. Pierce the bottom with
For 4 people PrĂŠparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
a fork. Arrange the tomatoes on the dough and pour the mixture over to the Roquefort and bake for 30 min. Turn out and serve it hot or warm.
31
2 big endives 200 g of Maroilles cheese 3 eggs 20 cl of cream 5 cl of water 100 g of butter 200 g of flour 1 tbsp. of cider vinegar 3 tbsp. of oil of walnut 2 sprigs of chive Salt, pepper
1. Sieve the flour, add the cold butter cut into small pieces. Work it rapidly with the tip of fingers to obtain sandy mixture. Make a round, add a pinch of salt and 5 cl of cold water. Shape a ball of dough. 2. Set aside the dough for 30 min. before spreading it and filling the pie pan about 18 cm of diameter. Preheat the oven th.7 (210°C). Cut the maroilles in slices. Beat in a bowl the eggs into omelet with
Maroilles
cream then add salt and pepper.
cheese pie 3. Pour the eggs preparation on the dough and then put the slices of maroilles. Bake for 30 min. Rinse and wring the endives leaves and then slice them thinly. Prepare in a bowl the dressing with walnut oil and the cider vinegar, add the chiseled chive.
for 4 people PrĂŠparation 20 min waiting time 30 min cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
32
When the pie is cooked and brown take it out of the oven. Serve immediately with salad.
33
For 4 people PrĂŠparation 30 min Cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Munster cheese pie
with cumin
200 g of Munster
1. Works with the tip of the fingers the
3 eggs
flour and butter cut in small pieces to
20 cl of liquid cream
obtain a sandy mixture. Make a round
100 g of butter
in the center, add 1 pinch of salt and
200 g of flour
pour 5 cl of cold water. Mix with a
1 pinch of cumin seeds
fork, shape a ball, wrap it with cling
Salt, pepper
film and keep it for 30 min. in cool place. 2. Cut the Munster cheese into cubes by preserving the rind. Beat the eggs into omelet, add the cream, the Munster cheese, salt and pepper. Mix well. 3.
Preheat
the
oven
th.7
(210°C).
Spread the dough, fill the pie pan. Pour the preparation of the Munster cheese, sprinkle the cumin and bake for 35 min. Serve warm accompanied with a green salad.
34
Kiri-ham quiche 1 roll of pastry
1. Preheat the oven to 180°C (th.6).
150 g boiled ham
Garnish a mold with the pastry. Prick
4 portions of Kiri
the bottom with a fork and spread it
1 tsp. strong mustard
with a thin layer of the strong mustard.
3 large eggs
Cut the ham into cubes, spread it on the
20 cl low-fat single cream of 15% fat
pastry.
nutmeg Salt and pepper
2. Break the eggs into a bowl, beat them with a fork. Add cream, salt, pepper and nutmeg, beat again. Add Kiri portions cut into small pieces. Pour the mixture
For 4 people PrĂŠparation 5 min Cooking time 25 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
into the pie. Bake for 25 min. 3. Serve hot with a green salad with walnuts.
35
350 g of blood sausage 600 g potatoes (Charlotte) 2 tbsp. cooking oil Salt and pepper
Potato pancakes and blood
sausage 1. Peel, rinse and dry the potatoes. Grate them. Press them in a cloth to absorb their water. Salt and pepper. 2. Heat 1 tablespoon of oil in a skillet. Spread the half of the potatoes, pressing with a slotted spatula. Cook for 5 min. Flip the pancake with a cover, continue cooking
for
5
min.
Prepare
a
second
pancake in the same way.
For 4 people PrĂŠparation 10 min Cooking time 25 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
36
3. Preheat the oven to 240°C (th.8). Place
the
sliced
sausage
on
one
of
the pancakes. Put the other. Bake for 10 min. Serve with a salad.
Apple pie and blood sausage For 4 people Préparation 15 min Cooking time 25 min
1. Preheat the oven th 7 (210 °C). Unroll the dough,
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
or cooking paper of dry vegetables. Bake for 10 min.
fill the pie pan by preserving the cooking paper. Pierce the bottom, cover it with a ball of ballasting
2. Cut the blood sausage into slices. Seal them for 2 min in a non-stick pan by turning them. Put them in the bottom of the precooked pie with the peeled 1 roller of puff pastry
apples and cut into thin slices.
2 golden apples 350 g of blood sausage
3. Mix the eggs and the yolk with the cream, add salt,
2 eggs + 1 yolk
pepper and nutmeg. Pour it over the blood sausage and
20 cl of light cream
the apples. Bake for 15 min. to th.6 (180°C). Serve
Nutmeg
the hot pie and cut into pieces.
Salt, pepper
37
1 roll of puff pastry 250 g of mussels 250 g of shells 12 scallops 1 red pepper 1 onion 1 garlic clove 3 eggs 20 cl cream 3 tbsp. olive oil Salt and pepper
1. Carefully rinse the shells to remove
sand.
Scrape
the
mussels,
rinse. Open the shells in a stewpot. Shell
them.
Sponge
scallops
on
absorbent paper. Sauté them in a pan of 1 tbsp of hot oil.
Shell quiche 2. Split the peppers into quarters, remove seeds and ribs. Peel the onion and
garlic,
chop
the
vegetables.
Cook them in 2 tbsp oil over medium heat. 3. Beat the eggs, then, add the cream, salt, pepper and mix. 4. Preheat the oven to 210°C (th.7). Garnish pie plate with puff pastry. Arrange shells, scallops, then add the peppers, onion, garlic and pour the egg mixture. Bake for 35 min.
For 4 people Préparation 20 min Cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
38
5. Serve hot or warm, with a rocket salad.
39
40
For 4 people Préparation 20 min Cooking time 45 min waiting time 20 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Spread the dough and fill 6 tartlet pans with butter and flour. Keep it 20 min in cool. 2. Rinse the Saint-Jacques, drain and cut them into two in thickness, then add salt and pepper. Drain the flesh of crab and crumble it. 3. Preheat the oven th. 6 (180 °C). Fill the buttom of the tartlet with parchment paper and dry vegetables. Bake for 10 min, remove the ballasting, and continue the cooking for 5 min. Let it cool.
Tartlets with crab and Saint-Jacques 400 g of crust pastry 300 g of crab flesh 6 walnuts of Saint-Jacques 2 small avocadoes 1 lemon 25 cl of crème fraîche 2 eggs + 2 yolks 10 g of butter 10 g of flour 1 pinch of Cayenne pepper Salt, pepper
4. Grate the zest of the lemon and then press it. Open the avocadoes, take the flesh, slice it and sprinkle with lemon. 5.
Beat
the
eggs
and
the
yolks
into
omelet with salt and the cayenne pepper, add cream and the grated zest. 6. Garnish the tartlet of crab and SaintJacques. Add the egg preparation and then the avocadoes slices. Bake for 15 to 20 min. and serve immediately.
41
For 4 people PrĂŠparation 15 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Spicy strawberries 1 kg strawberries
1. Rinse the strawberries quickly,
30 g butter
hull them. Mix 200 g of strawberries
2 tbsp. icing sugar
with
the
lemon
juice
and
icing
1 lemon
sugar. Stir the half of the pepper
1 tbsp. orange flower
and cinnamon in the sauce. Reserve.
1 tbsp. peppercorns 3 cinnamon sticks
2. Heat the butter in a nonstick skillet and brown the strawberries for a few moments. Add the remaining pepper and orange flower at the end of cooking. 3. Divide the strawberries and the sauce
into
immediately.
42
small
dishes.
Serve
For 4 people PrĂŠparation 20 min Cooking time 20 min waiting time 1 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
600 g strawberries
1. Take the lemon zest and slice it.
1 lemon
Plunge it into boiling water, leave
8 sprigs of fresh thyme
it for 5 min. then drain and wipe it
120 g caster sugar
under cold water. Put it in a saucepan with the sugar and 10 cl of water. Simmer for 10 min. so that it becomes translucent. 2. Put 4 sprigs of thyme in a bowl, add 20 cl of boiling water, cover and let steep for 5 min. Strain and add the
Strawberries
lemon syrup. Allow to cool.
with thyme infusion 3. Rinse the strawberries, drain and pat dry. Remove their stalks and cut them into quarters. Place them in a bowl and sprinkle them with the thyme and lemon infusion. Cover, and refrigerate for 1 h. 4. Divide the strawberries and their juice into cups and garnish with thyme sprigs.
tips For an infusion of different flavor, replace thyme by a small bunch of chopped mint. Before serving chilled, decorate the cups with strawberries and chopped mint leaves.
43
For 4 people PrĂŠparation 15 min Cooking time 15 min waiting time 3 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH 2 yellow grapefruits 2 pink grapefruits 100 g caster sugar 2 star anise (star anise)
1. Using a small sharp knife, peel raw the grapefruits and separate each quarters and gather them in a hollow dish.
Poached grapefruits with anise 2. In a saucepan, pour 10 cl of water, add the caster sugar and star anise, bring on the fire and heat.
Stir
to
dissolve
sugar,
then, gently boil for about 15 min. 3. Pour the boiling syrup over the grapefruit segments, cover with plastic film and let cool at room temperature. Reserve in refrigerator at least 3 h. 4. Serve these fruits chilled in bowls, decorated with a sprig of fresh mint or rosemary.
44
4 pears An untreated orange 10 cl of red wine 1 star anise 1 cinnamon stick 1/2 vanilla pod 2 tbsp. clear honey 1 sprig of mint
Pears in wine with sweet spices 1. Take the orange zest in making ribbons. Poach them for 5 min. in boiling water then drain. 2. In a saucepan, pour the orange juice, wine and 10 cl of water, add the zest, star anise, cinnamon and vanilla. Boil gently for 30 min. Strain the liquid, keep the zest for the garnish. 3. Peel the pears, split them in half, remove the seeds and the core. Cut each half pear into 4 slices. Place them in a pan, pour in the flavored juice and honey, bring on the fire. Simmer for 15 min. Turn off the heat, cover and let cool. Transfer to a bowl, cover with plastic wrap and set aside for two hours in the fridge. 4. Divide the pears in bowls, garnish with zest and a sprig of mint.
For 4 people PrĂŠparation 15 min Cooking time 30 min + 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
45
For 4 people PrĂŠparation 20 min Cooking time 1 h 20 Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Squeeze the lemons. Pour their juice in a saucepan with 1.5 liters of water and boil. Peel the quinces, split them into four lengthways, re-cut each quarter into two. Remove cores and seeds. Dip the pieces of quince in boiling water with lemon. Cook for 30 min. and simmer uncovered. 2. Take the zest of one orange using a vegetable peeler to form a long ribbon. Press all the oranges. Pour their juice into a saucepan, add the zest, star anise and sugar, boil for 10 min. Turn off the heat, cover and let steep for 10 min.
Quince with star anise 3 quinces
3. Using a skimmer, remove the quince
2 lemons
pieces of their lemony water, dry them,
4 oranges
then, immerse them in the orange juice
40 g brown sugar
scented. Bring on the heat and gently
1 star anise
simmer for another 30 min., until the fruit pieces are translucent. Drain them, let cool and serve chilled with a few tablespoons of lemon juice.
46
47
1. Rinses and drain the cherries. Split them with a small sharp knife to remove the cores. Preheat the oven th.7 (210°C). Fill the pie pan about 22 cm of diameter with the crust pastry and put the cherries on the bottom and bake around 10 min.
Cherries pie
with
almonds
500 g of cherries
2. Beat in a bowl the eggs into omelet and
1 broken dough roller
then add the powder sugar and the vanilla
3 eggs
sugar. When the preparation whitens, add
20 cl of cream
the powder of almonds and the cream.
150 g of powder sugar 1 pouch of vanilla sugar
3. Take the pie out of the oven and pour
100 g of powder of almonds
the eggs preparation and the powder of almonds in the fruits. Put back in the oven and continue the cooking for 20 to 25 min. Turn out the pie and serve it cold.
For 4 people PrĂŠparation 30 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
48
for 4 people PrĂŠparation 30 min cooking time 45 min waiting time 30 min 250 g of raspberries 20 cl of liquid cream
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
4 yolks 100 g of butter + 20 g for the pan 200 g of flour 120 g of powder sugar 50 g of powder of almonds 70 g of pistachios shelled 1 tbsp. of water of orange blossom
1. Work in a bowl with the tip of the fingers the flour and butter cut into dice to obtain a sandy mixture. Pour 5 cl of water, mix and shape a ball. Flour it and keep it in cool for 30 min.
Pie with raspberry and pistachios 2.
Reduce
into
powder
the
50
g
of pistachios. Mix the yolks and the powder sugar to obtain frothy preparation.
Add
almonds
the
and
the
powder
pistachios,
of the
water of orange blossom and then stir in the cream. 3. Preheat the oven th.6 (180°C). Butter the pie pan and fill it with the dough. Pour the preparation of the pistachios and bake for 45 min. Allow to cool. 4. Turn out the pie, decorate it with raspberries and crushed pistachios. Serve it without waiting.
49
8 fresh figs 150 g of puff pastry 60 g of butter 20 g of flour 2 tbsp. of icing sugar
1. Preheat the oven th.7 (210°C). Spread the dough in worktop floured, cut into 4 squares the dough of 10 cm the side. Put them in a baking sheet, pierce them with a fork and bake for 15 min.
Tartlets with figs 2. Melt the butter and let it cool. Wipe the figs then split them into four in the height. 3. Take the dough out of the oven, garnish them with the figs, coat them with melted butter, sprinkle with icing sugar and bake for 5 min. 4. Serve the pie hot or warm.
For 4 people PrĂŠparation 15 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
50
For 4 people PrĂŠparation 30 min Cooking time 35 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
12 figs 1 orange 4 eggs 100 g of butter + 20 g for the pan 20 cl of liquid cream 200 g of flour 80 g of pine nuts 40 g of powder sugar 2 pouches of vanilla sugar
Figs pie with pine nuts 1. Pour the flour in a bowl, add 100 g of butter cut into small pieces. Work with the tip of the fingers to obtain a sandy mixture, add the vanilla sugar and mix. Make a round in the center and break 1 egg. Incorporate it by using a fork, shape a ball and then set it aside in cool. 2. Grind the pine nuts. Grate the zest of the orange. Whisk the remaining eggs with powder sugar. Add the pine nuts, the zest of orange and pour the cream. Wipe the figs gently and cut them into segments. 3. Butter the pie pan. Preheat the oven Th.7 (210°C). Spread the dough and fill the pan. Arrange the segments of figs and add the preparation of the eggs and bake it for 35 min. Set aside in the off oven. Turn out and serve the pie warm or cold.
51
For 4 people PrĂŠparation 30 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1.
Preheat
the
oven
th.7
(210°C).
Fill the tartlets pans with the crust pastry, bake for 15 min. Turn out and let it cool. 2. Break the eggs, add 100 g of caster sugar and the vanilla sugar. When the mixture is frothy, add the starch and then pour the cream over. Transfer it in a thick saucepan, heat to thicken, and then pour in a bowl and let it cool.
Tartlets with nectarines and sesame 4 nectarines 1 crust pastry
3.
Rinse
split
and
them
in
wipe
the
half,
nectarines,
and
then
cut
2 eggs
every half fruit into slices. Heat
20 cl of cream
the butter in a frying pan, when it
50 g of butter
froth, add the nectarines, sprinkle
120 g of caster sugar
with the remaining sugar, cook for
1 pouch of vanilla sugar
1 min. in each side.
25 g of starch of potatoes 2 tbsp. of sesame seeds
3.
Grill
the
seeds
of
sesame
in
another frying pan. Divide the cold cream in the tartlet, garnish with the slices of fruits, sprinkle with sesame and serve immediately.
52
200 g of crust pastry 2 eggs 125 g of ricotta 20 g of butter 100 g of powder sugar 100 g of powder of almonds 50 g of pine nuts Icing sugar
Pine Nuts tartlets For 4 people PrĂŠparation 30 min Cooking time 25 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Break the eggs in a terrine, whisk them, add the ricotta and sugar, mix energetically
and
add
the
almonds
powder. The dough must be smooth. 2. Melt the butter. Coat the tartlets pans with the melted butter and keep it in cool. Preheat the oven th.7 (210°C). Cut into 8 discs the spread dough and fill the pan. 3. Divide in the bottom of the pie the preparation of almonds, sprinkle with the pine nuts and bake for 25 min. 4. Turn out the tartlets and let it cool them on a pastry grill. Sprinkle with icing sugar and serve.
53
1 roller of crust pastry 6 peaches 1 orange 1 pod of vanilla 100 g of sugar 50 g of softened butter
Tatin of peaches
with orange butter For 4 people Préparation 20 min Cooking time 20 min
1. Rinse the peaches, cut them and peel them. Press the
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
2. Preheat the oven th.6 (180°C). Cut the vanilla pod into
orange.
two lengthways, grind the seeds and mix them with sugar. 3. Heat the butter heat in a frying pan with the peaches. Pour the half of the orange juice on the peaches and add the vanilla sugar in the center of the frying pan. Caramelize it during 15 min. over a low heat without mixing. 4. Transfer the caramelized peaches in a pie pan by forming a rose window. Cut a circle in the dough of 2 cm more than the diameter of the pan and put it on the peaches by closing the sides inside. Pierce the dough with a fork and bake for 20 min. Take the pie out of the oven, let it cool and then put it back on a dinner plate. 5. Serve with the rest of orange juice and a cup of crème fraîche.
54
55
For 4 people Préparation 5 min Cooking time 25 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT 1 roller of puff pastry 500 g of rhubarb 1 egg 40 g of almonds powder 10 cl of cream 130 g of sugar 2 pinches of ground ginger
Tartlet with rhubarb 1. Peel and slice thinly the stalk of rhubarb. Mix them with 60 g of sugar. 2. Preheat the oven th.6-7 (200°C). Roll the puff pastry into 4 tartlet pans. Fold the sides to form a small roll of flesh. Pierce the bottom with a fork. Cover with cooking paper and dry vegetables. Bake for 10 min. 3. Mix the egg, the cream, the almonds powder, 40 g of sugar and the ginger. Pour on the precooked dough. Divide the drained rhubarb. Sprinkle the rest of sugar. Bake for 15 min. th.6 (180°C). Serve warm.
56
1 roller of rich shortcrust pastry 1 box 4/4 of pears in syrup 100 g of slivered almonds 3 tbsp. of maple syrup 1 tbsp. of icing sugar
Pie with pears and almonds 1. Preheat the oven th.6-7 (200°C). Unroll the dough in a pie pan. Pierce the bottom with a fork. Cover it with ceramics balls or cooking paper and dry vegetables. Bake for 15 min. 2. Drain and cut the pears in dices. Mix them with the maple syrup and 60 g of slivered almonds.
For 4 people Préparation 10 min Cooking time 30 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
3. Pour on the pie removed ballasting. Sprinkle with slivered almonds and sprinkle with icing sugar. Bake for 10 min. th.6 (180°C). Serve it still warm.
57
1. Softened the butter at room temperature. Keep a few to grease the pie pan. Mix in a bowl the yeast with cool milk. Sieve the flour above a bowl. Make a round in the center and break the eggs. Add the yeast diluted in the milk, 60 g of soft butter and half of powder sugar.
Pie brioche-like 2. Mix the dough then shape a ball. Spread it on a worktop floured, fill the pie pan. Cover with a cloth and let the dough raise. 3. Peel the apples, remove the seeds, and cut them into thick pieces.
with apples for 4 people PrĂŠparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
4. Preheat the oven th.7 (210°C). Put the apples on the dough by pushing slightly them inside. Divide the rest of the butter, sprinkle with the vanilla sugar and the remaining powder sugar. Bake for 30 min. 5. Serve the pie warm sprinkled with small leaves of fresh thyme.
4 golden apples 250 g of flour 3 eggs 1 tsp. of dehydrated baker yeast 1 branch of thyme 100 g of butter 5 cl of milk 80 g of powder sugar 1 pouch of vanilla sugar
58
4 apples
1. In a bowl, put the flour,
1 lemon
add 100 g of butter into
200 g of single cream
small
pieces,
work
with
4 eggs
your fingertips until the
100 g butter + 10 g
mixture is sandy. Sprinkle
200 g flour
with vanilla sugar, make
100 g caster sugar
a hole in center and add
2 packets of vanilla sugar
1 egg. Mix and shape a ball of dough. Let stand for 30 min.
for 4 people PrĂŠparation 20 min cooking time 35 min waiting time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
Sweet
apple quiche 2.
Rinse
apples,
split
them in half, remove the core
and
seeds
and
cut
them into thick slices. 3.
Preheat
210°C
the
(th.7).
oven Butter
to a
pie dish and garnish with pastry.
Place
the
apple
slices in star and bake for 10 min. 4.
Rinse
lemon
and
zest.
remaining caster cream
eggs
sugar, and
grate
the
Beat
the
with
the
add
the
lemon
zest.
Pour the mixture over the apples bake
and
for
25
continue min.
to
Serve
warm or cold.
59
60
3 bananas 1 lemon 3 eggs 20 cl of liquid cream 20 g of butter 1 roller of piecrust 100 g of coconut in powder
for 4 people PrĂŠparation 20 min cooking time 35 min
120 g of powder sugar 2 pouches of vanilla sugar 1 spoon soup of sugar freeze
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
The banana pie
and the coconut
1. Make soft butter in a removable bottomed pan. Beat the eggs in omelet with powder sugar and the vanilla sugar in a salad bowl. When the mixture whitens, incorporate the powder of coconut. 2. Pour little by little the fluid cream without stopping mixing. Preheat the oven th.7 (210°C). Peel the bananas, cut them into thick small discs and water them with juice of lemon. Place the dough
in
the pie pan. 3. Decorate the dough with the preparation of the
Advice You can add in the preparation of the
coconut. Place the banana after cutting and put in the oven during 35 min. Unmold, let it cool on a griddle. Sprinkle sugar freeze and taste it very cool.
coconut a kind of dry grapes
macerated in the rum.
61
p Pears in wine with sweet spices 45_ Pie brioche-like with apples 58_
index
a
Pie with pears and almonds 57_
Apple pie and blood sausage 37_
Pie with raspberry and pistachios 49_
Avocado salad with crispy bacon 11_
Pine Nuts tartlets 53_
c
Poached grapefruits with anise 44_
Cherries pie with almonds 48_
Potato pancakes and sausage 36_
Chickpea salad and dried tomatoes 4_
Potato salad and mussels 21_
Clams salad with chorizo 20_
Pumpkin salad with goat cheese 10_
d
q
Duck confit salad 12_
Quiche with flavor of the south 25_
e
Quince with star anise 46_
Exotic shrimp cocktail 18_
r Roquefort and tomatoes pie 31_
f Figs pie with fennel 27_ Figs pie with pine nuts 51_ Fresh Salad with Feta and Walnuts 9_ Freshness of scallops 22_ Fruity foie gras salade 16_
g Goat pie with thyme 29_
s Salad of lentils and carrots 5_ Salad of the vegetable garden 8_ Salad with smoked duck breast 13_ Scampi salad, strawberry vinaigrette 14_ Sesame shrimp salad 17_ Shell quiche 38_ Shrimp salad with apricots 19_ Spicy strawberries 42_
l Leek quiche 24_
m Maroilles cheese pie 32_ Munster cheese pie with cumin 34_
n Niçoise artichoke hearts 6_
Strawberries with thyme infusion 43_ Sweet apple quiche 59_
t Tagliatelle of zucchinis 7_ Tartlet with rhubarb 56_ Tartlets with Crab and Saint-Jacques 40_ Tartlets with figs 50_ Tartlets with nectarines and sesame 52_ Tatin of peaches with orange butter 54_ The pie of fourme d’ambert 30_ The banana pie and the coconut 60_ Tomato pie with pesto 28_
v Vegetable frittata 26_
62
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salads and pies