Cooking recipes

Ingredients for a baking dish (25x25 cm) :
3 eggplants
100g flour
2.5k of tomatoes
2 garlic cloves
1 basil bunch
1 coffee spoon of brown sugar
200g of Parmesan cheese
3 mozzarella balls
Olive oil
Salt and Pepper

Recipe preparation
1. Let's start with the preparation of the tomato sauce. Put the tomatoes in boiling water to just over a minute to be able to peel them easily.
2. When it has cooled down, cut the tomatoes into quarters, then drain them with a spoon, carefully removing all the seeds. Keep the heart of tomatoes and their juice (with seeds) which were removed on one side, the flesh on another side.
3. Press the heart and juice with seeds in a strainer to collect a maximum of tomato juice.
4. Heat a drizzle of olive oil in a heavy saucepan over medium heat. Sauté finely chopped garlic, stirring to prevent it from coloring too much. After one minute, add the tomato flesh and sprinkle with brown sugar. Season with salt and pepper, then for about an hour let it stew over low heat. If sauce dries out too much during cooking, add a little tomato juice prepared in step three.
5. Remove the tomato sauce from heat and mix with the basil leaves coarsely chopped.
6. Cut eggplant into slices of 0.7 mm in the longitudinal direction. Place on paper towels and salt to make them disgorge a few minute.
7. Flour each slice of eggplant and gently tap to remove excess flour.
8. Heat 20cl olive oil in a pan, then dip the eggplant slices (two or three) until browned on both sides. Caution, not to burn them, we must ensure that the oil do not smoke and turn regularly the eggplants.
9. Drain the eggplant a few minutes on paper towels to remove excess oil.
10. Rub a clove of garlic on the walls of a baking dish. Arrange a layer of eggplant, a thin layer of grated Parmesan, spread slices of mozzarella, then finish with a layer of tomato sauce. Repeat until all your ingredients are out, ending with a layer of mozzarella.
11. Bake 30 minutes in a preheated oven at 200°C.

Enjoy !

Ingredients for 6 persons :
1 pie crust
6 tomatoes
2 mozzarella balls
4 eggs
1 jar of cream (250 g)
3 tablespoon of mustard
10 basil leaves
Salt and peper

Preparation
1. Butter a pie plate to prevent the dough to stick, roll the dough then cut the excess edges. Prick the pastry with a fork.
2. Spread the mustard on bottom of the pie with the back of a spoon or a cooking brush.
3. Thinly slice the tomatoes and the mozzarella, then arrange on the pie, alternating tomato mozzarella.
4. Beat the eggs with the cream and season. Pour over pie.
5. Bake at 210 ° C for 35 minutes. Place fresh basil leaves over the pie before serving.

Enjoy !

Ingredient for 6 persons :
300g ark chocolate 70% cacao
8 eggs
150g sugar
100g butter

Preparation
1. Melt the pieces of chocolate with a bain-marie and add the butter. Mix until it becomes smooth, let it cool down.
2. Separate yolks form whites.
3. In a bowl, whip energetically the yolks with sugar for 2 minutes.
4. Whip the whites with an electric whisk.
5. Mix the melted chocolate with the yolks and sugar. Then add gradually and delicately the whites. Attention make sure the white stay well whisked.
6. Keep the mousse refrigerated for at least one hour, as for the bowl, I do not doubt that your kids will give it back spotless !

Enjoy !

Ingredients for 6 mini-burgers :
6 small burger bread (6cm)
300gr fresh salmon with no bones
3 peppers (1 red, 1 yellow, 1 green)
Mesclun salad
1 coffee spoon of vinegar
1 coffee spoon of soy sauce
4 coffee spoon of Ketchup
1 coffee spoon if mustard
1 egg yolk
1/2 crushed garlic clove
1 table spoon of lemon juice
a little sugar
5cl of oil
5cl of veggie stock
1 onion
Salt and pepper

Preparation
1. Broil the pepper in the oven and blackened the skin so you can peal it. Take them out of the oven and let them cool down. Peal the skin, take the seeds out.
2. Prepare the salad sauce by mixing mustard and yolk, add the garlic, lemon juice, sugar, salt and pepper and whisk it all together. Add slowly the oil and whisk until done. Then slowly add the veggie stock and keep whisking. The sauce needs to be well emulsified. Add the sauce on the salad.
3. In another bowl, add Ketchup, soy sauce and vinegar to create a bittersweet sauce. Add sat and pepper.
4. Frye the peppers in oil. Add salt and pepper.
5. Cute the salmon into cubes (5cm width) and kick grill them in a pan.
6. On each burger add the peppers, the bittersweet sauce, the salmon, some meslun salad and a slice of onion. Close the burger and hold it together with a bamboo stick.

Enjoy !

Trick : if you cannot fond the mini burgers, just use the bigger one and cut them the size you want.

Ingredients for 6 persons :
300g of salmon fillet or steak
60g butter
2 slices of smoked salmon
10cl of liquid sour cream (20% fat minimum)
1/2 lemon
1 bunch of dill
20gr of salmon roe
1 table spoon of rose bay

Preparation
1. Take the butter out of the fridge to soften it.
2. Cook the fresh salmon in salted boiling water for about 10 minutes. Strain, sponge the salmon with paper towel and let it cool down a few minutes. Crumble it with a fork.
3. Keep a few dill for the end as decoration and chop the rest of it.
4. Cut the smoked salmon in dais (1 centimeter)
5. In a bowl, crush the soft butter until it looks creamy and add the salmon flesh.
6. Add the chopped dill, the lemon juice, the smoked salmon dais, the crushed rose bay and the salmon roe.
7. Beat the liquid sour cream and add it delicately to the mix.
8. Cover it and keep it in the fridge.

Bon Appétit !

Ingredients for 6 persons :
100g black olives
100g Greek black olives
3 small anchovies fillet
1 table spoon of capers
8 table spoon olive oil
The juice of a quarter yellow lemon

Sides :
A Baguette
Some garlic cloves

Preparation
1. Take the pits out of the olives. Attention : Do not forget any pits !
2. Rice the fillet and the capers under cold water. Take the excess water out with a paper towel.
3. In a mixer gather together the olives, anchovies, capers and lemon juice. Bring it to a soft puree and add gradually the olive oil. Mix it all for about one minute.
4. Arrange the black olive tapenade in a serving bowl and add to it some croutons.
5. If the tapenade it too bitter, add some olive oil.

Bon Appétit !

Ingredients for 4 persons :
400gr of Tagliatelle
1 bunch of asparagus
Chinese parsley
Olivie oil
Salt and pepper
Fleur de sel

Cooking Instruction
1. Peel gently the asparagus,steam them for about 15 minutes to soften them. Attention : Asparagus still need to be crunchy at this point.
2. In a pot with boiling water, cook your pasta al dente.
3. Drain the pasta but keep a little of the water in a bowl.
4. Separate the head of the asparagus and chop the rest of it.
5. In a pan, cook all parts of the asparagus with a little olive oil. Add the cooked tagliatelle, one ladle of the cooking water and the chopped parsley.
6. Mix it all well, add salt and pepper if needed.
7. Arrange the tagliatelle in the center of the plate and add the Parmesan cheese. Add a little olive oil.

Bon Appétit !

Ingredients for two persons :
Pain Poilâne pre-sliced
Cluster Tomatoes
Mozzarella
Mesclun Salad
Olive oil
Balsamic vinegar,
Salt and black pepper

Preparation of the recipe
1. Prepare a vinaigrette by mixing a tablespoon of balsamic vinegar and a tablespoon of olive oil. Add salt and pepper the preparation.
2. Finely slice your tomatoes and mozzarella.
3. Toast your slices of bread Poilâne
4. Assemble your slices alternating a slice of tomato and mozzarella, then cover a few salad leaves.
5. Put some small drops of vinaigrette with a spoon on the slices.
6. To be eaten with the hands

Bon appétit !

Ingredients for two people :
10 cluster tomatoes
4 shallots
1 bouillon cube
dry white wine to cook
4 garlic cloves
Arborio rice for risotto
Basil
Parmesan shavings
Olive Oil
Butter
Salt and black pepper

Preparation
1. Immerse your tomatoes in a pan of boiling water for about 2 minutes. Trim (remove the skin) and then empty your tomatoes. Keep the seedless flesh.
2. Finely slice the shallots and peel the garlic cloves.
3. In a thick-bottomed saucepan, fry half of the shallots with a knob of butter and a tablespoon of olive oil untill they get some color. Then add the flesh of your tomatoes, basil and 2 cloves of garlic. Cover and let cook on mild fire for 45 minutes.
4. Remove the cloves of garlic, then press it into a colander to keep only the tomato pulp.
5. Prepare a liter and a half of broth with your cube.
6. In a very thick frying pan, fry the rest of the shallots with a knob of butter and a tablespoon of olive oil.
7. Reduce heat and add half of the rice and stir with a wooden spoon.
8. Add two cloves of garlic then a glass of white wine, rubbing the bottom of the pan with a wooden spoon. All alcohol must evaporate (about one minute stirring constantly).
9. From now on, in order not to let the rice stick, gradually add the broth to the cooking rice (aprox. 20 minutes). Wait until the broth you put is entirely absorbed by the rice to renew the operation. To be successful, a risotto should be cooked slowly and stirred continuously.
10. Once the rice is cooked, and the last ladle of broth almost absorbed, remove from heat and add a piece of butter and some Parmesan shavings. Cover for 3 minutes to let it prepare.
11. Put on your plates some crushed tomato, then add your risotto, decorated with shavings of Parmesan and basil leaf.

Bon appétit !

Ingredients for two people :
10 cluster tomatoes
2 shallots
2 garlic cloves
1 bouquet garni
1 bunch of basil
125 gr fresh goat cheese
1 eggplant
Olive oil
Salt and black pepper

Preparation
1. Put your tomatoes in a pan of boiling water for about 2 minutes. Trim (remove the skin) and then empty your tomatoes. Just keep the seedless flesh.
2. Finely slice the shallots and peel your garlic cloves.
3. In a thick-bottomed saucepan, fry the shallots with a tablespoon of olive oil untill they get some color. Then add the flesh of your tomatoes, bouquet garnir and 2 cloves of garlic. Cover and let cook on mild fire for 45 minutes.
4. Remove the cloves of garlic and the bouquet garni, then press it into a colander to only keep the tomato pulp.
5. Cut large (about 1cm) slices of eggplant in its width.
6. In a saucepan of boiling water, put your eggplant slices for 3-4 minutes until they are soft.
7. Finely chop basil leaves (and reserve some for decoration). Mix with fresh goat cheese. Put salt and pepper and add a bit of olive oil.
8. At the last minute, stove your eggplant slices with a little olive oil (about 3 minutes on each side).
9. Make your entry as follows: a slice of eggplant in the base, covered with fresh goat's cheese with basil and tomato caviar between two slices of eggplant.

Bon appétit !