Salad ingredients: – 4 eggs – 150g Butterkäse or cheddar – 1 small red onion – 1-1.5 tbsp mayonnaise – a few dill sprigs for serving
Toasts ingredients: – 2 slices of ciabatta – 1 garlic clove – 2 tsp olive oil Method: 1 Salad 1.1 Hard boil eggs, cool them down in cold water, then peel 1.2 Grate cheese 1.3 Peel and chop red onion 1.3 Combine eggs+grated cheese+chopped onion+mayonnaise: mix well 2 Toasts 2.1 Pre-heat the oven to 180C 2.2 Peel and chop a garlic clove 2.3 Combine olive oil with chopped garlic 2.4 Brush ciabatta pieces with garlic olive oil and bake for 4-5 minutes at 180C 3 Salad & Toasts 3.1 Transfer the eggs salad in the cup and then on the serving plate 3.2 Serve the salad with a few dill sprigs & warm garlic toasts ! Enjoy !
Fruit ingredients: – 100g dried cranberries – 50g dried apricots – 50 g raisins – 100ml juice mixture (elder+grapes+orange+apple juices) – 5g spices mixture (cinnamon+clove+ginger+orange zest) – 1-2 tbsp wheat flour Method: 1 Preheat the oven to 180C 2 Fruits 2.1 Wash and chop dired fruits 2.2 Soak dried fruits for 10-20 minutes in juice mixture with spices mixture 3 Batter 3.1 Combine sugar+vanilla sugar+salt+butter: mix well until smooth 3.2 Add 2 eggs and whisk 3.3 Add milk and flour: mix well until smooth 3.4 Add orange zest and baking soda with vinegar in the same teaspoon: mix well 4 Cake 4.1 Drain extra liquid from the fruits in the separate bowl (we will need this liquid yet!) 4.2 Mix dried fruits with 1 tbsp of flour 4.3 Add dried fruits to the batter and mix well 4.4 Pour batter into the buttered baking form 4.5 Bake at 180C for 40-50 minutes 4.6 Remove the cake from the oven: cover it with a juice mixture with a brush 4.7 Sprinkle the cake with powdered sugar 5 Serve ! 🎄🎄🎄Merry Christmas!🎄🎄🎄
At Christmas I no more desire a rose Than wish a snow in May’s new-fangled shows
Ingredients (2 servings): – 2 conference pears – 50g Feta or Gorgonzola cheese – 6 walnuts – a few dill sprigs – 2 tsp acacia honey Method: 1 Pre-heat the oven to 180C 2 Wash the pears, half them and de-seed 3 Cut Feta cheese in cubes 4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C 5 Serve warm pears with walnuts, dill sprigs and acacia honey. 6 Enjoy and have a great Sunday!
Notes: be careful, this recipe has an aroma of a holiday season 😉
If you pressed me to say why I loved him, I can say no more than because he was he, and I was I.
Michel de Montaigne
Ingredients (for 12 Biscotti): – 130g wheat flour – 78g sugar – 4g Vanilla sugar – 1 egg – 1/2 tsp orange zest – 1/2 tsp rum or Amaretto – 1/2 tsp baking soda & 1/2 tsp vinegar – 63g almonds Method: 1 Pre-heat the oven to 180C. 2 Wash almonds and dry with paper towels. 3 Combine in a bowl: flour + sugar + Vanilla sugar + egg + orange zest + rum. 4 Add to the dough baking soda in the same teaspoon as vinegar: knead the dough. 5 Mix the almonds in the dough and distribute uniformly. 6 Form ~3cm width & ~30cm length log from the dough and put it on the baking paper. 7 Bake the log for 20min at 180C until golden. 8 Remove the log from the oven and let it cool down for 5 min. Do not turn off the oven. 9 Cut the log with diagonal cuts into 1.5cm width Biscotti. 10 Put Biscotti back on the baking paper and bake for 5-10 minutes. 11 Enjoy Biscotti some nice Sunday morning with a cup of black coffee and your favourite Christmas movie. Would it be this, this, this, this or this movie? 😉
I sincerely hope your Christmas…may abound in the gaieties which the season generally brings…
Potato pancakes ingredients (12-14 pancakes): – 10 medium mashed potatoes – 2 small eggs – 1 chopped onion – 2 tbsp wheat flour – 1 tsp salt – 1/3 tsp black pepper
Apple compote ingredients: – 2 apples – 4-6 tbsp lemon juice
Method: 1 Apple compote 1.1 Wash and de-seed apples 1.2 Chop the apples 1.3 Cook the apples with lemon juice at medium heat until tender in the pan for 4-6 minutes 1.4 Mash the apples until smooth with an immersive blender 2 Potato pancakes 2.1 Peel the potatoes and boil them until ready 2.2 Batter: mix well mashed potatoes & chopped onion & salt & pepper & eggs & flour 2.3 Pre-heat the non-sticking skillet with one olive oil 2.4 Fry 1 tbsp batter for each pancake for 2-3 minutes each side 2.5 Put the ready pancake on the paper towel to get rid off extra oil 3 Serve potato pancakes with a warm apple compote and fresh miner’s lettuce !
Ingredients (for 2 servings): – 2 Cubanelle peppers – 80g ham – 80g grated Cheddar – 2 eggs – 1/2 tsp black pepper – 1 tbsp olive oil Method: 1 Wash the beautiful Cubanelle peppers and accurately cut out the upper part to form the boats 🙂 2 Carefully de-seed the peppers 3 Boil in the water the peppers for 5 minutes under a lid at medium heat 4 Drain water 5 Pre-heat the pan with some olive oil for frying the peppers 6 Put the peppers in the pan 7 Put grated Cheddar and chopped ham inside the pepper boats 8 Carefully pour 1 egg in each pepper over the chopped ham and grated cheddar 9 Cover the pan with a lid and cook for 10 minutes at medium heat 10 Serve and enjoy delicious breakfast ! Notes: many thanks to Jacques Pépin for the inspiration and for making my Saturday better !