2023-11-02 10:14:18
Avocado glasses
2 slices of smoked salmon 1 avocado 1 Boursin garlic and fine herb cheese 2 tbsp. to s. full-fat liquid cream (30% fat) 1 lemon 1 bunch of chives Lumpfish roe or black lumpfish
Mash the avocado.
Squeeze the juice of a lemon.
Cover with lemon juice.
Place this green avocado and lemon puree at the bottom of the glasses.
Mix the thick crème fraîche with the Boursin.
Spread this preparation on top of the avocado.
Cut the salmon into small cubes.
Add them above the Boursin cream.
Add 1 teaspoon of lumpfish roe.
Decorate with chives.
Keep chilled until serving.
Cauliflower croquettes with parmesan
1 egg ½ cauliflower ½ peeled and chopped onion 25 g grated Comté 25 g grated Parmesan 30 g breadcrumbs ½ bunch of chives 1 tbsp. to s. olive oil Salt or fine salt
Take the florets from your half cauliflower and keep the stems to make a soup for example.
Cook the florets in boiling salted water or steam until they are tender. Drain and pour them into a bowl. Mash them with a fork or using a potato masher.
Preheat your oven to 190°C.
Add half a peeled and finely chopped onion.
Add the breadcrumbs and mix.
Add the grated Comté.
Add the freshly grated parmesan and a little salt.
Add an egg and mix well.
Chop the chives using a pair of scissors over the bowl and mix. Taste and adjust the seasoning if necessary.
Form around ten croquettes with your hands. Wet your hands regularly to make smooth kibbles. Place them gradually on a baking tray covered with baking paper.
Brush the croquettes with olive oil then bake for around fifteen minutes, until they are golden brown. Serve warm with a little sauce.
Tarte tatin
Apple: 2 kg Sugar: 250 g Unsalted butter: 125 g Salted butter: 50 g Cinnamon Pure butter puff pastry
Melt 50 g of salted butter in a mold and spread it over the entire surface (bottom and edges). Shirt the sugar mold, leaving the excess at the bottom in a layer of approximately 3 mm. Sprinkle the sugar with a pinch of cinnamon. To book. Above all, do not make caramel in the mold because recooking it gives it an unpleasant bitterness in the mouth.
Peel the apples and cut them into 8 (personally, I prefer Granny Smiths for their cooking properties and their acidity which goes well with the sweetness of the butter and sugar). In a pan, make melt 1 good tablespoon of unsalted butter with regarding 1/2 mustard glass of sugar, add a pinch of cinnamon, make turn blond and color the apple pieces. Repeat several times if necessary if your pan is too small to hold them all. The apples will soften slightly and you will be able to distribute them better in the mold.
Arrange the apple pieces harmoniously in the mold, squeezing them lightly. The end result will be more aesthetic and your pie will be less likely to collapse.
Cover the first row of apples with a little sugar, knobs of butter and a pinch of cinnamon. Repeat the operation until the apples are used up. On the last layer, add regarding 3 tablespoons of the cooking syrup (if there is any left) and the apple pectin, contained in the syrup, which helps to hold the tart together.
Bake in a medium oven (thermostat 7, 210°C) for around 20 minutes. It is not necessary to further cook these apples which have been cooked in the pan. Remove the dish from the oven and let cool for regarding 30 minutes.
Place the disk of dough on the mold and roll the rolling pin over it to cut the dough. Cover the edges well. Cook once more for regarding 40 minutes to cook the dough and preserve the apples, monitoring the coloring (put aluminum foil if the dough browns too quickly).
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