Gaspacho

Gaspacho d'été
1 kgs de tomates pelées
500 grs de fraises
1 cuillère à soupe d'huile d'olive
1 cuillère à café de vinaigre balsamique
Quelques feuilles de menthe ou basilic
Sel, poivre et piment d'Espelette
On mixe le tout, on passe au chinois et on sert bien frais !!

Summer gazpacho
1 kg of bald tomatoes
500 grs of strawberries
1 table spoon of olive oil
1 tea spoon of balsamic vinegar
Some mint leaves or basil
Salt, pepper and Espelette chili
We mix everything together, we pass it through the sieve and we serve very freshly!!

Fiche cuisine n°17

in english

1 cauliflower (around 450 grs)
50 grs of raisins
50 grs of pine nuts
1 egg
1 table spoon of French mustard
15 cl of olive oil
1 table spoons of plain yogurth + 1 table spoon of sour cream
few stalks of dill
2 fresh onions
a little bit of curcuma powder

Put the raisins in tepid water. Grill the pine nuts in a pan.
Wash the cauliflower and then grat it with a big hole grater.
Chisel the dill finely and cut the onions in very small pieces.
Prepare the mayonaise with the egg yolk, the mustard and the olive oil then add the cottage cheese.
Mix all the ingredients together, add salt/pepper and curcuma and keep it in the fridge till you serve it.

Fiche cuisine n°16

4 endives
1 leek
1/2 green cabbage
2 table spoon of olive oil
100 g of blue cheese
75 cl of broth
few walnuts
Cut the leek, the cabbage and the endives in small pieces.
Put the olive oil in the pressure cooker then add the vegetables and the broth.
Close and cook for 15 min. Mix then flavor with salt and pepper.
Serve it hot with small cubes of blue cheese and few walnuts
(with feta cheese it is good too !).

fiche de cuisine n°15

in english
for each person :
1 chicken breast
1/2 slice of ham
1 sundried tomato
1 tea spoon of pesto
and for the sauce :
1 tomato, 1/2 onion and some herbs

Take your chicken breast and cut it in a way that you have a large and thin piece.
Put it on an aluminium foil and then add the slice of ham, the pesto sauce and the sundried tomato.
Roll it and close it with the aluminium foil. Cook it in a pressure cooker for 15 min.
Remove it from the aluminium foil and cook it in a pan for 5 min till you get a nice golden color.
Serve it with vegetables and a tomato coulis.

Fiche cuisine n°14

in english
for 4 little cups :
1/2 cucumber
200 grs of cottage cheese
10 pink radish
a little bit of mint leaves or chive

Peel the cucumber and remove the seeds. Cut it in small pieces and mix in the blender
with the cottage cheese and the pink radish. Add salt and pepper. Pour in the cups
and decorate with mint leaves/or chive.

Fiche cuisine n°13

- in English-
for each person :
1 pear
50 grs of sugar
25 cl of water
4 stalks of saffron
50 grs of cottage cheese
1 table spoon of honey
10 raisins

Peel the pear but keep the stalk. Cook it for 30 min in the water + sugar + saffron.
Let it cool. Pour the cottage cheese into a bowl, add the pear and then decorate
with the honey and the raisins. It is ready !!

Fiche cuisine n°12

in english :
for 6 persons
450 grs of strawberries
10 mint leaves
1 table spoon of vanilla sugar
2 green lemons
50 grs of sugar
2 eggs
125 grs of mascarpone
125 grs of cottage cheese
around 20 sponge fingers biscuits
(if you need a cooking converter it is available HERE)
Start the preparation the day before or in the morning for the dinner.
Mix the strawberries with the mint leaves, the vanilla sugar and the green lemon juice.
Take the eggs, separate the white part from the egg yolks. Beat white until stiff.
With the electric mixer beat the egg yolks with the sugar till it turns white color.
Add the mascarpone, the cottage cheese and the whites. Put few biscuits in a glass or a cup,
pour the strawberry juice then cover it with the white cream.
Keep in the fridge for at least 6 hours and enjoy !!

Fiche cuisine n°11

in english (for 2 persons) :
2 big tomatoes
2 cherry tomatoes
1 ball of mozzarella
3 table spoons of balsamic vinegar
1/2 tea spoon of French mustard
1 table spoon of yogurt
1 table spoon of olive oil
basil

Cut the mozzarella and the big tomatoes in slices.
Put 2 table spoons of balsamic vinegar in a pan and cook it till the liquid is reducted by 1/2.
Then use it to decorate the plate and in the center place alternately 1 slice of tomato
and 1 slice of mozzarella ... you can finish the decoration with the cherry tomatoes and the basil and
serve it with a sauce made with the mustard, 1 table spoon of balsamic vinegar, the yogurt and the olive oil.

Fiche cuisine n°10

2°C, dehors il pleut de la neige fondue, du coup on ressort les recettes de soupe ...
2°C, outside it rains melted snow so the soups are back ...

in english :

1 table spoon of olive oil
2 onions
2 carrots
2 apples
1 red pepper
some herbs of Provence

Cut the onions in small pieces and cook them in the olive oil. Add the carrots, apples and red pepper cutted
in small pieces. Add a pinch of herbs and 75 cl of water. Cook with the pressure cooker for 15 min.
Mix and add salt/pepper. Serve it hot.

Jane's corner view - what's for lunch

The Jane's corner view is back and this week the subject is "what's for lunch". Here is our menu ...

Le corner view de Jane est de retour et cette semaine le sujet est "quoi de prévu pour déjeuner". Voici notre menu ...

let's start with ... on commence par ...

for 4 persons :
250 grs of minced beef,
1 onion, 1 clove of garlic,
450 grs of chopped spinach,
100 grs of rice
few pine nuts
Cook the rice. Then put 1 table spoon of olive oil in a pan and add the chopped onion, the garlic clove and the spinach.
In an other pan to grill the pine nuts then add the beef. Use stainless circles to present in the plate,
start with 1 layer of rice, 1 layer of spinach and the beef at the end. Serve it hot.

and for the dessert, what about a chocolate cake ?
et pour le dessert, cela vous dirait un gâteau au chocolat ?

60 grs of butter
125 grs of chocolate
100 grs of sugar
3 eggs
50 grs of starch of corn (maïzena)
30 grs of coconut powder
the zest of 1 orange
Melt the chocolate and the butter. Add the sugar, the eggs, the starch of corn, the coconut powder
and the zest of orange. Pour in a mould (around 19 cms of diameter) and cook for around 30 min Th 210°C.

for more recipes you can visit the other participants to the Jane's corner view, the list is here
pour d'autres recettes vous pouvez rendre visite aux autres participants au corner view de Jane, la liste est là

fiche cuisine n°7

in english (for 1 person) :
1 egg
5 cl of milk
5 cl of cream
5 cherry tomatoes
50 grs of salmon crumbs
cive

Butter the mould. Put the crumbs of salmon and the cherry tomatoes.
Beat the egg with the milk + the cream + the chiselled cive + salt/pepper and pour the mixture on the tomatoes.
Cook for 20 to 25 min Th 6/7.

Fiche cuisine n°6 Gino

in english :
GINO's ORANGE CAKE

400 grs /4 cups flour
300 grs / 1 1/2 cup of sugar

3 eggs +1 egg yolk

16 grs/ 4 tsp baking powder

1 lemon, zest

2/3 cup fresh orange juice (about 2 oranges)

1/2 cup extra-virgin olive oil

Mix all the ingredients together. Pour in a mould and cook it for 35 min Th 6/7 (= 200°C = 380°F)
(cover it with aluminium foil when it is golden color so that the top does not burn). Enjoy !!

***
et si vous voulez en savoir plus sur Gino,
vous pouvez lire la touchante histoire de Francesca, ici ...
and if you want to know more about Gino,
you can read the moving story of Francesca, here ...

Fiche cuisine n°5

in english :
2 table spoons of olive oil
1 onion
2 cloves of garlic
250 grs of coral lentils
20 grs of fresh ginger
75 cl of water (optional : 25 cl of coconut milk)

Cut the onion and the garlic in small pieces and cook them in a pan with olive oil.
Peel the ginger, cut it in 2 pieces and add it. Add the lentils. After 1 minute add 75 cl of water
(or 50 cl of water + 25 cl of coconut milk) and cook it for 15 minutes.
Remove the ginger pieces and mix the soup. Add salt and pepper.
Serve it hot with a spoon of cream or cottage cheese + a pinch of chili or paprika.

Edit : 20 grs de gingembre frais / 20 grs of fresh ginger

Fiche cuisine n°4

in english :
2 table spoons of olive oil
2 onions
2 cloves of garlic
3 pcs of chicken breast
2 table spoons of honey
2 table spoons of balsamic vinegar
1 orange
Cut the onions and the garlic in small pieces then put them into a pan with olive oil.
Cut the chicken breast in cubes then coat them with honey.
Add the chicken cubes to the onions and cook it for 5 min (until brown/golden color).
Add 1 glass of water and cook it on slow fire for 30 min.
Just before to serve add the balsamic vinegar and the orange juice.

Fiche cuisine n°3

in english :
2 table spoons of olive oil
1 zucchini
1 egg
100 grs of flour
15 cl of milk
some mint leaves (or some chive)

Peel and grate the zucchini, then press it into your hands to remove the water.
Mix the egg yolk with 1 table spoon of olive oil, the milk and then the flour.
Incorporate the zucchini. Beat the white part of the egg until stiff then add it to the mixture.
Finally add the mint leaves (or chive) cutted in small pieces.
Add salt & pepper and pour some paste (pancake size) into a pan with 1 table spoon of olive oil.
Cook 2/3 minutes on each side and it is ready !!

Fiche cuisine n°2

in english :
1 table spoon of olive oil
1 onion
2 carrots
1 branch of celery
1 leak
1 parsnip
1/2 piece of ginger

Cut the onion in small pieces and put it into the pan with olive oil.
Then add carrots, celery and parsnip cutted in small pieces.
Peel the ginger and cut into 4 pieces. Add them to the other vegetables then pour
75 cl of water and cook it in the pressure cooker for 15 min.
Remove the 4 pieces of ginger then mix the soup. Add salt & pepper and enjoy !!

Fiche cuisine n° 1

in english :
1 table spoon of olive oil
1 onion
2 carrots
1/2 branch of celery
4 tomatoes
1 orange
some thyme

Cut the onion in small pieces and put them into the pan with olive oil.
Add the carrots and the celery cutted in small pieces then add the tomatoes cutted in 4.
Add a little bit of thyme and then 50 cl of water.
Cook it in the pressure cooker for 15 min then mix the soup.
Just before to serve add the orange juice
(optional : you can add a milk "cloud" , same as for cappuccino
and made with the vapor cartridge of the expresso machine).