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Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
Nutrition
Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
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Castagnaccio
Ingredients
Instructions
- Start by placing the raisins in a bowl of hot water one hour before you want to make the recipe. Pour the chestnut flour into a bowl, then add the water a little at a time, stirring constantly. The amount of water will depend on your flour.
- The dough should flow in a thick ribbon.
- Add 65g of pine nuts and reserve the rest for the top of the cake. Pour in a good portion of the drained raisins too, saving a few for the top.
- Cut a piece of parchment paper to the size of the mold, then pour in the olive oil. Spread it evenly with paper towels over the bottom and inner edge. Pour in all the dough.
- Sprinkle with remaining pine nuts and drained raisins. Garnish with a few rosemary leaves.
- Bake for 30 minutes at 175°C over static heat (also called traditional heat, but not revolving heat).
- Leave to cool completely before cutting into small slices.
Nutrition
Calories: 307kcalCarbohydrates: 12gProtein: 6gFat: 28gSaturated Fat: 2gSodium: 4mgPotassium: 98mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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Gnocchi with spinach
Ingredients
- 500 g potato flesh
- 50 g dehydrated potato flakes
- 80 g spinach leaves
- 1 c. soup olive oil
- 150 g flour
- salt pepper
Instructions
- First, bake the potatoes with their skins on in the oven at 190°C for 50 minutes. You need potatoes with floury flesh. This is the best way to ensure dry potato flesh at the end of cooking. Don't cook them in water!To obtain 500g of peeled flesh, you'll need at least 750g of raw potatoes with skin.
- Wash and spin-dry the spinach leaves thoroughly. Put them in a small blender with 1/4 teaspoon salt and one or two tablespoons olive oil. The salt and oil will help to grind everything together.
- The result should be a homogeneous purée.
- Peel the warm potatoes, weigh out 500g and cut into chunks.
- Mash with a potato masher (I can't remember where mine is!) or with a fork, which requires a little more work.
- Pour in the spinach purée and mix well.
- Then pour in the potato flakes and 100g flour. Potato flakes (basically mashed potatoes in a packet, but with nothing but dehydrated potato) will dry out the dough. Mix again.
- Work the dough on a floured surface, then add the remaining flour (or more) until the dough barely sticks to your fingers.
- There are two options for making the gnocchi. First of all, the little wooden board. Weigh out 10g balls, then roll them with your thumb on the small floured board.
- Of course, you can also use a fork instead of the small gnocchi board. Alternatively, you can roll the dough into a sausage and cut into pieces!
- It's best to let the gnocchi air-dry a little before cooking. To cook, place in boiling salted water, and when they rise to the surface, they're ready!
Nutrition
Calories: 313kcalCarbohydrates: 61gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 37mgPotassium: 815mgFiber: 5gSugar: 2gVitamin A: 1879IUVitamin C: 40mgCalcium: 44mgIron: 3mg
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Sundried tomato and basil hummus
Ingredients
To conclude:
Instructions
- Rinse and drain the chickpeas. Pour them whole into a small blender with all the ingredients. For basil, just add the leaves.
- Put salt and pepper at your taste.
- Blend to a fine consistency. I like it when it's not too smooth!
- As a side note, I've been completely hooked since I was introduced to kohlrabi.
- Simply peel and cut into pieces.
- As a final, but totally optional, touch, I add pan-roasted pine nuts.
- Sprinkle hummus with sun-dried tomatoes and drizzle with olive oil. Serve with fresh, crunchy bread and/or kohlrabi.
Nutrition
Calories: 214kcalCarbohydrates: 16gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 236mgPotassium: 427mgFiber: 5gVitamin A: 243IUVitamin C: 18mgCalcium: 50mgIron: 2mg
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Hamburger with foie gras, porcini cream and caramelized onions
People often ask me if I like burgers. No, I don't like them, I love them! But then a real good burger, with the homemade bun. Or in a restaurant where everything is made on the spot. I had put a more classic burger recipe in my book 'Le Grain de Sel' and another vegan one in 'Végéterrien'. I had a foie gras burger in Perigueux and I wanted to make some for friends before the end of the winter. The result is a bit demonic and remains in the realm of the exceptional. I'm not going to do it all the time, because it's decadent but totally delish. The burger is enough in itself, no fries on the side, a good salad if necessary, but above all a good glass of red wine. The combination of caramelized onions, porcini cream, pan-fried foie gras and steak cooked the way I like it is totally irresistible...
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Saltimbocca
I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order anywhere in France in insulated boxes for absolute cold chain security. All meats are offered, but also exceptional meats or charcuterie. As we are approaching Pentecost, I offer you an Italian veal recipe, the famous saltimbocca! Literally “jumping in the mouth”, this apparently very simple dish (almost too simple?) is in fact an absolute delight. Raw ham, sage and white wine combine wonderfully to create an explosive dish of flavors.
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Grilled broccolinis, tahini sauce with Espelette pepper
How can you resist these beautiful green vegetables, roasted in the oven with olive oil and served with a very creamy and tasty Espelette pepper sauce? This is not my intention and on the contrary, I would like you to discover, for those who do not know them yet, broccolini, a cousin of broccoli! An absolute delight!
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Cacio e pepe
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
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Slow-cooked lamb and grilled vegetables
I am delighted to have been contacted to make a recipe in partnership with the Irish counter. Already because I had the chance to go to Ireland for a culinary trip (HERE) and in addition I have a little family who lives in Dublin. I was asked to make a recipe with Irish lamb, which I had already discovered on the spot and it is true that it is very famous. I offer you this lamb sirloin gently cooked under vacuum, with an alternative solution if you do not have this possibility of cooking. The result is very tasty with an intensely flavored sauce, and I accompany this meat with oven-roasted vegetables and sautéed potatoes. You can find lamb meat here: www.boeuf-irlandais.fr/lagneau-irlandais/
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