Spring Salad

This is a cool salad, perfect on a breezy Spring lunch. Prepared in a few minutes, it will take even less time to eat it.

Serves 2:

1 ripe papaya, peeled and diced

2 small cooked beetroots, diced

1 courgette, peeled and cut into fine ribbons

a little sunflower oil

1 teaspoon capers

4 cocktail gherkins, finely sliced

2 tablespoon vinaigrette

a few basil leaves to decorate

salt and pepper

  1. Heat the oil in a wok and toss the courgette ribbons for a few minutes. Reserve.
  2. Line the bottom of sundae glasses with the beetroot dice, season.
  3. Add the papaya dice, the courgette ribbons, the gherkins and capers, season , drizzle with the vinaigrette and decorate with basil leaves.

Bon Appétit!

Tip: To give the vinaigrette an extra lift, I use spicy olive oil in which small chilli are marinating, Maille mustard with seeds and red wine vinegar infused with shallots.

 

 

A not-so-indulgent-dessert-for Lent

Lent has only started but the need to provide a dessert from time to time is still felt. Since there were some little raspberry heart-shaped jellies left over, this gave me the idea to use them. The alternative was, of course, to eat them promptly. Will-power ensured a little decoration for the ice-cream instead.

 

serves 2:

1 banana

2 generous scoops of Rum and Raisin ice-cream

10 little heart-shaped jellies

 

  1. Slice the banana and line an ice-cream dish. Cover with the ice-cream and decorate with more slices of banana and the little jellies.

 

Bon Appétit!

Tip: If you are not observing Lent, a small glass of Sauternes will go nicely with this dessert.

Aubergine Fan = Eventail d’Aubergine

A fan to appeal to your eyes before your tastebuds. A different way to present aubergines, which is easy and quick. This can be a good accompaniment to meats or fish. It can be eaten on its own with a slice of warm country bread.

serves 2:

2 medium-sized aubergines

1 small tomato, sliced

2 slices of Mozarella

a pinch of Origano

1 tablespoon olive oil

salt and pepper

 

  1. Remove the stalks and slice each aubergine fairly thinly as it will need to be tender when cooked, making sure that approximately 1cm remain intact at the bottom.
  2. Put each aubergine on a tray in a pre-heated oven at 200C and open the slices gently, sprinkling a little salt and pepper and Origano in the heart and placing a tomato slice near the top. Drizzle with olive oil. Cook for 15 minutes, take out of the oven to add the Mozarella and cook for a further 2 minutes.
  3. Serve immediately.

Bon Appétit !