Veggie False Eyelashes

Trio savory cakes for an appetizer



As I recounted in my last post , many of us find ourselves in Lozere for nice family vacation. Besides the beautiful walks in the area we shared many meals with everyone and especially the traditional leg of lamb.

And when we invite thirty people to share the leg of lamb, entries are welcome dinner: wild blueberry pie and clafoutis plums for dessert, beans simmered to accompany meat and some sweets for the cocktails. As you understood, I was responsible for him.

I am part of a common basis for the 3 cakes and then I made with simple ingredients to give 3 different flavors:
- the Italian with sundried tomatoes, toasted pine nuts and basil;
- the English with red pepper, diced roasted turkey and thyme;
- the French with green olives and ham.



Trio aperitif cakes
For twenty people.
Preparation time: 25 minutes.
Cooking time: 1 hour + 35 minutes.

For the filling (preparing to perform at least 1 hour in advance)

• 2 small tomatoes 1 handful of pine nuts
• few basil leaves
• 1 red pepper 1 small
• turkey cutlet
• few fresh thyme leaves 50g
• green olives 2 slices of ham
  

Preheat oven to 180 ° C.

Expand tomatoes into wedges, spread them on a sheet of parchment paper on baking sheet and bake for an hour time to make the confit tomato wedges and drained of their water.

Toast pine nuts in a skillet dry.

Expand turkey escalope into very small pieces and fry in a hot pan with a little olive oil.

Expand remaining ingredients in small pieces.

For the base

• 4 eggs 200g flour 100g
• Cantal (or other hard cheese) grated
  
• 10cl olive oil
• 10cl milk 1 bag Yeast
  
• a pinch of salt, pepper

Beat eggs with salt and pepper, add milk and olive oil and grated cheese and finally the flour and yeast.

For 3 cakes

Divide the dough into three cake equally.
Add sundried tomatoes, pine nuts and basil in the first.
Add turkey pieces sautéed red pepper into small dice and thyme in the second.
Add olives and ham in the third.

Pour into small aluminum pans and bake for at least 35 minutes, the cakes are cooked when a knife inserted into it comes out clean. Serve cold.

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Holiday Memories tutti-frutti



all started in a small village perched on the massive central Lozère ...

This village nestled between large Aubrac plateaux and gorges of the Tarn is a charming village that has admirably retained its old houses and its gastronomic traditions.

Oh it is good to come back and recharge it his family almost complete!



Swimming and diving in the Tarn gorges by canoe descent, with cousins Acrobranche climbers crazy-crazy, picking wild blueberries on the Aubrac, hiking with Charlotte on the back .. . in short, a program that leaves no respite but inevitably disconnects the daily grind.

For a week we did not stopped treating us: wild blueberry pies freshly picked plums from the garden clafoutis, a delicious sweet zucchini quiche vegetable garden, sausage specialties such as pig's ears, the rabbit terrine, sausage with mushrooms ...

And then we were invited to the famous Aligot of my great cousin Beatrice.

Those who have gone on vacation in this region could not miss this outrageously delicious specialty.

few pounds of apples-to-earth, a good dose of fresh Cantal, a few cloves of garlic and a good elbow grease will suffice to make the best mashed potatoes ever invented! Still need to know how assayed all these ingredients to obtain a Aligot who endlessly spinning ...



In my family, there is still a tradition that nobody can resist: the leg of lamb roasted on a spit and watered during 1h20 from its own juices with thyme.

A large table together 4 generations, 2 legs juicy wishes and girls who squabble for the privilege of chewing the bones ... it's nice to have a big family!



Then we hit the road for a tour of friends and family members that we do not often get to see. A first step in the Corbières made us discover a magnificent region with its vineyards in the eye and his beautiful medieval city of Lagrasse .

grilled sausage, champagne, dancing flames, petanque and trail sculturel were at the rendezvous.

Charlotte took the opportunity to get acquainted with the dogs of the campaign while his parents, they discovered the taste of wine corner .

Finally, before returning to Marseille and Geneva to join Bavaria, a short stay in Provence has revealed a typical specialty of the Camargue: mussels cooked over the coals ...

I leave you with the recipe and am going back into my sweet memories before returning to work in a few days.

brasucade :
Serves 4.
Preparation time: 10 minutes.
Cooking time: 15 minutes.

• 2.5 kg of mussels
• cloves garlic olive oil white wine
• bouquet garni salt & pepper

Prepare the marinade by mixing all ingredients in the desired quantities.

Make a big barbecue with strains of vines and coal. When the coals are hot, cook the mussels in a large paella pan until they are completely open and taking care to empty the sauce.

Pour marinade over the mussels and cook for 5 minutes while stirring. Serve immediately.

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Aiguillettes Chicken Boursin

When it's 35 ° C, difficult to reach the stove. And most importantly, I wanted a recipe that does not require the use of my oven. My kitchen is not air conditioned!

So I opted for u no quick and easy recipe ... and tasty.

Here are the ingredients for 6 persons:

- a nice chicken breast per person (not too fine)

- 4 small carrots

- 1 red pepper

- 1 green pepper

- 1 yellow pepper

- 2 or 3 onions

- a cooking pot Boursin Garlic & Herbs

- 1 large glass of white wine

- 1 cup of stock Hen

- 1 glass of milk

- 1 bouquet garni

- 1 head of garlic

- parsley

Preparation:

Cut the carrots into rounds. Mince the onion. Seed the peppers and peel with a peeler. Cut into strips.

In a saucepan, saute carrots, onions and peppers in olive oil.

Book.

Roast the duck without cooking them completely. Cover the vegetables and add the crushed garlic.

Sprinkle with white wine and let reduce. Then add the broth and bouquet garni.

Just before serving, add the glass of milk and the melted Boursin .. Especially do not boil.

Serve hot with fresh pasta.

It's great the next day, reheated.

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Pie & Vanilla Cointreau syrup its



Strawberries, raspberries, gooseberries, currants, blackberries, apricots, peaches, nectarines, melons ... aaaah how good it was to be !

usually bite directly into one of these juicy fruits well enough to get a tremendous pleasure ... but you can also assemble them as you wish on a sweet pastry home and melt in the oven ...

The final touch will be a gourmet syrup containing Cointreau (or other fruit liqueur choice) to run on the fruit still warm. Irresistible ...



tutti-frutti cake & syrup, Cointreau his : To
6 people.
Preparation time: 10 + 15 + 5 minutes of rest
Time: 2h
Cooking time: 25-30 minutes

For the pastry:

• 250g flour 125g butter
125g sugar 1 pinch salt
• 2 tablespoons ground almonds 1 small egg

Mix flour, sugar, butter in pieces, ground almonds and a pinch of salt blender until a smooth texture sanded. Add egg last, continue to mix, a ball should be formed automatically. Wrap the ball in a sheet of transparent paper and cure in the refrigerator for at least 2 hours or overnight.

Preheat oven to 180 ° C.

Spread the dough between two sheets of parchment paper with a rolling pin. Line a pie pan previously buttered and floured, adjust the edges and refrigerate the time to prepare the filling.



For the filling

• a mix of summer fruits to choose
• 4 tablespoons semolina
• 5cl 5cl Cointreau
• water
  
• 2 tablespoons brown sugar
• 1 vanilla pod

Rinse and dry the fruit , cut into quarter, chopped, diced ... short as you feel. Remove pie shell from refrigerator, sprinkle with semolina (which will absorb excess juice and let the dough crisp) and distribute raw fruit on top.

Bake for 25 to 30 minutes then let cool the pie in a corner of the kitchen.

Before serving, boil alcohol, water, sugar and vanilla until a syrupy consistency. Pour over fruit before serving.