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Salade Niçoise Categories: Salads, French Yield: 4 servings |
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| 3 Tomatoes
2 boiled Potatoes 1 bowl boiled Green beans 1 Green pepper 4 Lettuce leaves 100 g black Olives 3 Celery stalks 1 Onion 1 small can of Tuna fish 200 g Anchovies 2 hard-boiled Eggs 5 tablespoons Vinaigrette Salt Pepper |
Soak anchovies for an hour, pat dry and remove bones. In a salad bowl put tomato quarters, the diced celery, green beans and green pepper, the sliced eggs, potatoes and onions, the shredded lettuce, the olives, the crumbled tuna and finally the anchovies. Season with salt pepper and vinaigrette on each layer. |
 Salmon Tart Categories: Pies, Entrées, Salmon, French Yield: 6 servings |
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| For the crust:
1/2 kg Flour 100 g Butter 1 Egg 1 teaspoon Sodium Bicarbonate 1 tablespoon warm water for the filling: 250 g Cream Cheese 100 g Fresh Salmon 150 g Smoked Salmon 10 Capers Dill, Coriander, Red Onion rings |
Make a well with the flour and put the melted butter, the egg, and the bicarbonate in its centre. Mix and knead with tip of fingers. Roll out dough and place in a tart plate, cut edges. Bake blind with beans for 8-10 minutes in a 180°C oven. Cool the crust on a rack.
Boil the fresh salmon with a little water. Process the fish with the cream cheese. Fill the crust with the mixture. Top with the smoked salmon herbs, capers and onion rings. |
Scaloppe alla Milanese Categories: Beef, Italian Yield: 4 servings |
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| 4 Scalops
100 g grated Emmenthal Cheese 50 g Breadcrumbs 30 g Butter 1 tablespoon Oil 1 cup Tomato Coulis Salt Pepper |
In a plate, mix half the cheese with the breadcrumbs. Roll each piece of meat in this mixture. Heat the oil and the butter in a skillet. Season cook for 4 to five minutes per side until golden brown. Serve the tomato coulis aside with the grated cheese over the spaghetti. |
Soufflé de Poisson - Fish Soufflé Categories: Fish, French Yield: 4 servings |
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| 200 g cooked White Fish (leftovers)
50 g Butter 50 g Flour 1/4 cup Milk Cayenne Pepper 1 tablespoon Tomato Paste 4 Egg Yolks 5 Egg Whites Salt Pepper |
Flake the fish, and pass it through a fine sieve. In a pot, melt the butter, add the flour and cook the roux for 5 minutes. Away from the fire, add the milk at once and stir with a whisk. Bring to the fire and cook 5 minutes after the boiling point, stirring constantly. Let the sauce cool. Add the yolks one by one then the fish, seasoning, a little cayenne pepper and the tomato paste. Add delicately the stiffly beaten egg whites. Butter a soufflé mold, and fill it with the mixture. Bake in a warm preheated oven for 30 minutes. Serve immediately. |
Categories: Spinach, Vegetables, French Yield: 4 servings |
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| 1 Kg fresh Spinach or
500 g frozen Spinach 3 Eggs separated For the béchamel sauce 50 g Butter 30 g Flour 1/4 l milk 1 cup cream 50 g grated Gruyère cheese Mace Salt Pepper |
Cook the spinach with little salted boiling water for 10 minutes. Drain and chop coarsely. If using frozen spinach only cook them for 5 minutes. In a big pot, make a roux with butter and flour. Add the milk and cook 5 to 8 minutes. Remove the pot from the heat, add the spinach, cream, yolks, grated cheese, seasoning. Whisk the egg whites till firm and add delicately to the prearation. Butter a soufflé mold and fill the mixture. Bake in a medium hot oven for 30 minutes. Serve immediately. |
Steamed Sponge with Chocolate Sauce Categories: Cakes |
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| 100 g Butter
100 g Castor Sugar 2 Eggs 150 g Self-raising Flour or use plain flour with 1 1/2 teaspoons Baking powder little milk Chocolate Sauce |
Cream the margarine and sugar. Add the eggs and fold in the sieved flour. Mix to a soft dropping consistency with a little milk. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 1/2 hours. Serve with Chocolate Sauce. |
Strawberries with Red Wine Categories: Fruits, Wine, Spring Yield: 4 servings |
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| 500 g Strawberries
100 g Sugar 25 g Butter 2 cups good Red Wine |
Wash the strawberries in a colander. Hull them, and put them in a big bowl. If strawberries are big, cut them in two. Pour the wine and the sugar. Leave to macerate at least one hour in the refrigerator before serving. |
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Summer Omelette Categories: Eggs, Summer Yield: 4 servings |
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| 8 Eggs
6 Pearl Onions 1 Garlic clove 750 g Tomatoes 2 Green Peppers few Basil leaves 1/2 Pimiento 6 tablespoons Oil 50 g Butter Salt Pepper |
Gently brown the whole onions and the minced garlic in 2 tablespoons oil. Peel the tomatoes and peppers after throwing them in boiling water for 1/2 minute. Dice and brown in another skillet with 2 tablespoons oil. Add the minced basil and pimiento. Simmer 15 minutes. Reserve. In a bowl whip the eggs and one tablespoon water. Season. In a big pan melt the butter in two tablespoons oil, add eggs, onions and tomato purée. Cook the omelette on medium heat and lift it frequently. |
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