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.
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
- Heat the oil in a wok and toss the courgette ribbons for a few minutes. Reserve.
- Line the bottom of sundae glasses with the beetroot dice, season.
- Add the papaya dice, the courgette ribbons, the gherkins and capers, season , drizzle with the vinaigrette and decorate with basil leaves.
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.
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.
2 generous scoops of Rum and Raisin ice-cream
10 little heart-shaped jellies
- 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.
Tip: If you are not observing Lent, a small glass of Sauternes will go nicely with this dessert.
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.
2 medium-sized aubergines
1 small tomato, sliced
2 slices of Mozarella
a pinch of Origano
1 tablespoon olive oil
salt and pepper
- 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.
- 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.
- Serve immediately.
Bon Appétit !