buffet by PhotoAlto

BUFFET 50 hot and cold recipes aperitizers, family meals, summer picnics...

salted... Mackerel tartar 20_ Marinated salmon with dill 21_ Cod and bell pepper toasts 23_ Sea tartare 24_ Creole crab puffs 25_ Crunchy crudites 4_

Oyster spoons 27_

Anchoïade with crudites 5_

Brandade of cod on toasted fougasse 28_

Cherry tomatoes with fromage blanc mousse 6_

Blinis with Greek taramosalata 29_

Belgian endive with pistachio and sundried tomato pesto 7_

Crispy crabe rolls 30_

Stuffed piquillos 8_

Shrimp and chervil quiche 31_

Tapas in verrines 9_

Exotic shrimp crepes 32_

Mini parsley flans 10_

Popcorn shrimp with lime sweet and sour sauce 34_

Feta zucchini rolls 12_

Crispy shrimp with red pepper coulistes 35_

Zucchini fritters 13_

Escargot porcini parcels 36_

Small summer sandwiches 14_

Rabbit pâté with pistachios 37_

Crab and avocado finger sandwiches 15_

Mini turkey kebabs with lentils 38_

Sticky rice appetizers 16_

Smoked duck and peach canapes 40_

Salmon maki rolls 18_

Mini duck and fig loaves 41_

Fresh rolls with veggies 19_

Fried duck 42_

summary

... and sweeted Homemade macaroons 45_ Cinnamon and coconut tapioca cake 46_ Creme brulee 47_ Coconut macaroon mini muffins 48_ Plum crumble 49_ Bizcocho 50_ Canneles de Bordeaux 51_ Chocolate peanut butter sandwich cookies 52_

summary 100% chocolate cupcakes 53_ Brigaderos (Bridadeiros) ou bonbons de fĂŞtes 54_ Chocolate truffles with almonds 55_ Sticky rice balls 56_ Pearl tapioca with bananas 57_ Rose geranium gelee with strawberries 58_ Chocolate dipped strawberries on shortbread 59_ Fromage blanc with apricots 60_ Honey roasted figs with vanilla 61_

1 fennel bulb 1 celery stalk 1 bunch of cherry tomatoes 4 baby zucchini 4 baby cucumbers 2 cloves of garlic 1 bunch of spring onions lemon confit (1/2 lemon) 2 lemons 1 bunch of mixed herbs (parsley, chives, tarragon, mint, chervil) 2 small pots plain yogurt 2 tbsp single cream 3 tbsp olive oil 1 tsp vinegar 1 tsp mustard 1 tsp curry powder 1 tsp cumin salt, pepper

Crunchy crudites For 4 people Preparation 25 min no Cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Rinse then julienne the vegetables and quarter the cherry tomatoes.

Rinse

and

dry

the

herbs.

Peel

and

mince

the

garlic. 2. Process the 4 tomatoes, the confit lemon, 1 onion, the vinegar, salt, pepper and a pinch of curry powder. Put this mixture in a bowl and refrigerate. 3. Mix together the yogurts, cream, minced garlic, chopped mint, the juice of 1/2 a lemon, the mustard and 5 pinches of curry. Put this mixture in a bowl and refrigerate. 4. Mince the herbs and the onion stems, mix with the lemon juice, olive oil, 5 pinches of cumin and some salt. Put this mixture in a bowl and refrigerate. 5. Serve the crudites in verrine glasses with the 3 dipping sauces on the side.

1. Boil the eggs for 10 min., then rinse under cold water. Peel and cut in halves. 2. Rinse the pepper, cucumber, and carrots, then cut into sticks. Clean the radishes. Peel then press the garlic. Cut the anchovies into small pieces.

For 4 people Preparation 15 min Cooking time 10 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

3. Heat 2 tbsp of oil in a pot, then add the garlic, anchovies and pepper. 4. Serve the ancho誰ade sauce hot or warm with the vegetables and hard boiled eggs.

Ancho誰ade with crudites 1 red bell pepper 2 carrots 1 cucumber 12 radishes 1 clove of garlic 4 eggs 12 anchovy fillets in olive oil 4 tbsp olive oil salt, pepper

20 cherry tomatoes 9 oz fresh fromage blanc (or greek yogurt) 1 oz sour cream 1 bunch of basil salt, pepper

Cherry tomatoes

with fromage blanc mousse 1. Rinse the basil and remove the leaves. Wash and dry the cherry tomatoes. Carefully cut off the tops and put them to the side. Lightly scoop out the tomatoes with the tip of a knife. 2. Mix the fromage blanc and the sour cream. Add salt and pepper. Beat with an electric mixer until the mixture becomes mousse like. 3. Stuff the cherry tomatoes with the fromage blanc mixture, then put the tops back on. Serve the tomatoes on leaves of basil.

For 4 people Preparation 20 min no cooking Recipe_Laurent ROUVRAIS PHOTO_Hector BAROTOQUI

1. Mince the celery stalk. Rinse and seed the bell pepper and cut into chunks. Rinse and separate the leaves of the endives. 2.

Place

the

pistachios,

drained

sundried

tomatoes and parsley in a food processor and blend into a thick paste. Juice the lime. Add the lime juice, Espelette pepper and a pinch of salt to the pesto. 3. Spread the pesto onto the endive leaves and serve at room temperature.

Belgian endive with pistachio and sundried tomato pesto

1/2 red bell pepper 1 celery stalk 2 Belgian endives 2 oz. unsalted pistachios 2 oz. sundried tomatoes 6 sprigs of parsley 1 lime 1 pinch of Espelette pepper salt

For 4 people Preparation 15 min No cooking Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

1. Peel and mince the shallot. Rinse the basil. 2. Drain the sardines then crush them with a fork. Add the cream cheese, a drizzle of lemon juice, a little salt and pepper. Mix into a smooth paste. 3. Drain the red peppers carefully, blot dry with paper towels. Stuff them with the sardine mixture.

for 4 people Preparation 20 min no cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

4. Serve the peppers on plates, drizzle with olive oil, garnish with basil leaves and accompany with toast.

Stuffed piquillos 1 jar of grilled red peppers 2 cans of sardines in olive oil 1.75 oz cream cheese 1 shallot 1 lemon 1 bunch of basil 1 tbsp olive oil salt, pepper

for 4 people Preparation 20 min no cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS 1 jar of bell peppers in oil 8 cooked pink shrimp 1 fennel bulb 1 small jar of green tapenade 1 celery stalk 9 oz button mushrooms 4 slices of bread 1 lemon 3 tbsp olive oil salt, pepper

Tapas

in verrines 1. Drain the peppers. Rinse the mushrooms

and

cut

the

stalks.

Remove the outer layer from the fennel. Dice all of the vegetables except the celery. Julienne the celery. Peel the shrimp. 2. Mix the lemon juice with the salt and pepper in a bowl. Add the olive oil, whisking quickly with a fork to create an emulsion. 3.

Spoon

the

fennel

into

the

bottoms of several verrine glasses. Divide

the

mushrooms,

peppers, shrimp

celery

and

tapenade

between each verrine glass. Add the lemon sauce. Refrigerate until ready to serve. Serve preferably with strips of toast.

4 eggs + 2 egg whites 1 cup whipping cream 1/2 cup milk 1/3 cup swiss cheese

For 4 people Preparation 15 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2 bunches of flat parsley 3 tbsp butter 1 level tbsp cornstarch 1 pinch of grated nutmeg salt, pepper

Mini parsley flans 1. Preheat the oven to 410 째F. Mix the cornstarch with the cold milk. Beat the eggs, add 1/2 cup of cream, the milk, the grated cheese, and 1 bunch of minced parsley. Season with salt, pepper, and nutmeg. 2. Beat the egg whites with a pinch of salt till stiff. Incorporate the previous mixture, stirring quickly, then pour into 4 buttered ramekins and cook in the oven for 20 min. 3. Meanwhile, boil and reduce the remaining cream for 5 min over low heat. Add salt and pepper. Add the rest of the minced parsley. 4. Turn out the flans onto plats, drizzle with the parsley creme, and serve.

1. Rinse the zucchini and without peeling them, slice them lengthwise into long strips. Blanch them for 4 min in salted boiling water. Drain, rinse with cool water, then pat them dry with paper towels. 2. Rinse, pat dry, and mince the herbs. Crush the feta with a fork and mix in the olive oil and herbs. Add salt and pepper and mix. 3. Place a spoonful of the fets mixture on each strip of zucchini. Roll them up and close them with a toothpick. Serve chilled.

Feta zucchini rolls 3 zucchinis 6 oz feta cheese 3 tbsp olive oil 2 sprigs of mint 1 bunch of chives salt, pepper

For 4 people Preparation 15 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

for 4 people Preparation 15 min Cooking time 15 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

2 zucchinis 2 shallots 2 eggs 1 1/4 cups sifted flour 6 tbsp milk 1 cup oil 1 pinch of nutmeg 1 bunch of chives salt, pepper

Zucchini fritters 1. Rinse the zucchini, then grate with the large holes of a grater. Place the grated zucchini in a colander and let drain. 2. Mix the flour, nutmeg, eggs, salt and pepper in a mixing bowl. Gradually add the milk, stirring to obtain a smooth batter. 3. Put the zucchini in a clean dish towel and squeeze out the remaining liquid. Mince the shallots and chives and add to the zucchini. Stir into the batter. 4. Heat the oil in a frying pan then carefully drop spoonfuls of the batter into the hot oil. When the fritters are golden, drain on a paper towel. Serve hot.

8 small rolls 1 heel of prosciutto 1 heart of romaine lettuce 1 white onion 2 large whole pickles 1 tsp paprika

Small summer sandwiches 1. Rinse the romaine heart and cut into strips. Peel the onion and slice. Drain the pickles and cut into thin

slices.

Remove

the

rind from the prosciutto and

cut

into

thick

slices. 2. Cut open the rolls, and add the onion, prosciutto, pickles

and

romaine.

Sprinkle with paprika and serve.

For 4 people Preparation 10 min no Cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1 loaf of rye bread 2 ripe avocados 1 medium sized tomato 1 can of crabmeat 1 lime, juiced a few drops of green Tabasco celery salt pepper

Crab and avocado

finger sandwiches 1. Remove the crust from the bread then cut it into rectangles of the same size. Peel, seed and dice the tomato. 2. Mash the avocados with a fork along with

For 4 people Preparation 20 min no Cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

the lime juice and the tabasco sauce. Add the diced tomato, sprinkle with celery salt and pepper, stir. 3. Spread each rectangle of bread with the avocado mixture. Put shredded crabmeat onto half of the pieces of bread, then use the remaining to close the sandwiches. Refrigerate until ready to serve.

1. Rinse the rice, place it in a pot with the same amount of water, bring to a boil then cook for 15 min over low heat.

For 4 people Preparation 50 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2. Boil 4 tbsp of vinegar with 1 tsp salt. Add this mixture to the rice and let cool. 3. Cook the egg in water for 10 min, then peel. Drain the tuna. Dice the shrimp. Shred the mackerel.

Sticky rice appetizers 7 oz sticky rice 1 can of tuna in oil

4. Heat the bouillon cube and water in a pot. Poach the scallops in this stock for 4 minutes.

7 oz shelled scallops 7 oz pink shelled shrimp

5. Rinse the lettuce, zucchini and tomatoes. Peel the

1 fillet of smoked mackerel

black radish. Slice the zucchini and radish into rounds.

1 egg

Pull apart the leaves of lettuce. Seed the tomatoes. Slice

1 bouillon cube + water

the olives.

1 black radish 12 cherry tomatoes

6. Overlap 8 leaves of lettuce, two by two, cover with

1/2 head of iceberg lettuce

some of the rice, sprinkle with the shredded mackerel.

1 zucchini

Roll up in plastic wrap and refrigerate.

1 lemon 5 black olives 2 sweet gherkins

7. From small triangles with the rice, cover with a small piece of lettuce and a scallop. Refrigerate.

1 tsp capers 4 tbsp rice vinegar

8. Chop the egg white, capers, and gherkins together. Add

2 tbsp creme fraiche

the creme fraiche, wasabi, lemon juice, salt and pepper.

1 tbsp sesame oil

Mix with a little rice and tuna. Garnish with cherry

1 tsp wasabi

tomatoes. Refrigerate.

1 tsp paprika 2 tbsp crystal sugar

9. On the radish slices, place a spoonful of rice, a piece

salt, pepper

of shrimp, drizzle with sesame oil and sprinkle with egg yolk. Refrigerate. 10. Place a spoonful of rice onto each zucchini slice, garnish with slices of olive and sprinkle with paprika. 11. Remove the plastic wrap from the lettuce and rice rolls and slice into rounds. Arrange this assortment of appetizers on a serving tray.

8 very thin slices of fresh salmon 8 pieces of rice paper 1 lemon, juiced 2 tbsp olive oil 2 pinches of wasabi powder 1 tbsp sesame seeds 1 tbsp grated carrot salt, pepper

Salmon maki rolls for 8 people Preparation 20 min no cooking Waiting time 50 min

1. Remove the bones from the salmon. Marinate the salmon

Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2. Soak the sheets of rice paper in cold water to sof-

for 20 min. in a mix of lemon juice, olive oil, salt and pepper.

ten them. Drain, then dab them with a little wasabi powder. Drain and pat the salmon dry, then add to the rice paper. Cover with sesame seeds and grated carrot. Roll tightly, wrap in plastic wrap then refrigerate for 30 min. 3. Slice the rolls and serve immediately.

1. Cook the snow peas for 3-4 min in a non-stick pan on high heat with the thyme leaves and the minced shallot. Put to the side. 2. Cook the baby peas in salted water for 5 min. Rinse with cold water then put to the side. Rinse the radishes and cut them into thin rounds. Peel and mince the onion. Rinse the lettuce. 3. Dampen the sheets of rice paper between two wet kitchen towels. On each sheet, place a leaf of lettuce, 3 snow peas, 1 piece of onion, 1 tbsp baby peas and 1 radish. Add two small mint leaves. Roll the rice paper, folding the edges in. Refrigerate with the remaining vegetables. 4. Process the mint with the pine nuts, tomato concentrate and the oil. 5. Serve the sauce with the remaining vegetables and the chilled rolls.

Fresh rolls with veggies For 4 people Preparation 15 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 4 sheets of rice paper 4 leaves of iceberg lettuce 12 snow peas 4 tbsp baby peas 4 pink radishes 1 shallot 1 spring onion with stem 1 sprig of thyme 8 mint leaves For the sauce: 2 tbsp olive oil 1 tbsp chopped mint 1 tbsp pine nuts 1 tbsp tomato concentrate salt, pepper

4 small mackerel fillets 1 lemon

for 4 people Preparation 10 min No cooking Waiting time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT

1 small organic orange 3 tbsp olive oil 1/2 tbsp pink peppercorns 6 sprigs of dill salt, pepper

Mackerel tartar 1. Rinse the mackerel fillets, pat

them

Drizzle

dry, with

then

dice.

lemon

juice

and olive oil. Season with salt, pepper and crushed pink peppercorns. Mix. Cover with plastic wrap and refrigerate for 20 min. 2.

Spoon

appetizer

the

tartar

spoons.

into

Sprinkle

with a little grated orange zest and garnish with dill. Keep refrigerated until ready to

serve,

toast.

then

serve

with

1 lb fresh salmon fillet 1 bunch of dill 1 1/2 tbsp Pastis 6 tbsp olive oil 1 lemon 1/3 cup sugar 1/3 cup fleur de sel or sea salt black peppercorns

Marinated

salmon with dill 1. Remove the bones and the skin from the salmon fillet. Mix the salt and sugar, and sprinkle on each side of the fish. Cover with plastic wrap and refrigerate for 24 hours.

For 4 people Preparation 40 min no cooking Waiting time 30 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

2. The next day, rinse thoroughly then pat the salmon dry. Brush with Pastis, then olive oil. Cover with cracked black peppercorns. Wrap in plastic wrap and refrigerate 6 hours. 3. Rinse and mince the dill. Put 2 tbsp to the side and mix the remainder with the lemon juice, 4 tbsp olive oil, salt and fresh ground pepper. 4. Cut the salmon fillet into 8 pieces. Stack them two by two with some of the dill mixture between the two pieces. Serve chilled, sprinkled with dill and accompanied with potato salad.

for 4 people Preparation 15 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

Cod and bell

pepper toasts 1. Soak the cod over night to desalt. Change

25 oz salted cod

the soaking water three or four times. Rinse

2 red bell peppers

the cod well each time.

1 clove of garlic 1 sprig of fresh rosemary

2. The next day preheat the oven to 410째F.

4 cups milk

Cook the bell peppers in the oven for 30

12 slices of french baguette

min. Turn off the oven and leave the peppers

1/2 cup pitted black olives

in the oven to cool.

6 tbsp olive oil 1 pinch of cayenne pepper

Chop

the

bell

the

olives

peppers,

and

remove

rosemary. the

seeds

Peel

pepper

and

membranes. Place the bell pepper flesh in a dish, sprinkle with the chopped rosemary and olives and drizzle with 3 tbsp olive oil. 4. Place the cod in a saute pan, cover with milk and heat on medium. When the liquid starts to simmer, cover, turn off heat, and let the cod poach for 10 min. Drain, shred with a fork, then gradually add the remaining olive oil. Add the peppers. 5. Toast the slices of baguette, rub them with

garlic

then

spread

with

the

cod.

Garnish with the marinated bell pepper and serve.

for 4 people Preparation 10 min no cooking Waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Sea tartare 6 oz cod fillet 6 oz tuna fillet 1 lime 1 tsp coriander seeds 1 bunch of cilantro salt

1. Finely dice the fish and drizzle with lime juice. Crush the coriander seeds and mince the cilantro. Add the coriander, cilantro and a pinch of salt to the fish. Macerate for 1 hr in the refrigerator. 2. Serve the tartare in 8 appetizer spoons.

For 4 people Preparation 30 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1 can of crabmeat 2 onions 2 cloves of garlic 1 bunch of chives 7 oz puff pastry dough 1 egg 2 tbsp olive oil 1 pinch of ginger 1 tbsp flour salt, pepper

Creole crab puffs 1. Drain the crab. Peel the onion and garlic, finely mince, then heat in the oil till soft. Rinse and finely mince the chives. 2. Mix the crab, onions, garlic, chives, egg white, ginger, salt and pepper in a mixing bowl with a fork. 3. Spread out the pie dough on a floured surface and cut 2 inch rounds out of the dough. Place a spoonful of the crab mixture onto the rounds. Mix the egg yolk with 1 spoonful of water. Brush the edges of the dough with this, cover with a second round then press the edges to glue them together. 4. Preheat the oven to 410째F. Place the crab puffs on an oven sheet protected by a piece of wax paper. Dab the tops with egg yolk. Bake for 20 min. Serve hot or warm.

16 oysters 1 carrot 1 shallot 4 sprigs of tarragon 1 onion 1 tbsp butter 1/2 cup white wine pepper

For 4 people Preparation 20 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Oyster

spoons 1. Open the oysters, remove them from the shells, and strain the oyster water into a bowl. Peel and grate the carrot. Peel and mince the shallot. Peel and slice the onion into rounds, separate into rings. 2. Soften the shallot in hot butter but donâ&#x20AC;&#x2122;t let it brown. Add the grated carrot, 2 sprigs of tarragon, the white wine and the oyster water. Sprinkle with pepper and bring to a slow simmer, covered. Cook for 5 min., add the oysters, remove from heat and let sit 2 min. 3. Remove the tarragon and serve the oysters in appetizer spoons with some of the cooking liquid. Sprinkle with pepper and garnish with tarragon leaves and rings of onion.

1. Place the cod in a pot of cold water, bring to a boil, lower the heat and poach for 10 min. 2. Shred the drained cod, then mix with minced garlic. Place back into a pot and heat on low. Slowly add the warm milk and drizzle in the olive oil, stirring all the while with a wooden spoon. 3. Slice the fougasse then toast it lightly in olive oil. 4. Sprinkle the brandade of cod generously with pepper then serve hot or cold on the toasted fougasse.

for 4 people Preparation 20 min Cooking time 35 min

Brandade of cod on toasted fougasse

Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 lb vacuum packed cod fillets 1 olive fougasse 4 tbsp olive oil 1 clove of garlic 6 tbsp milk pepper

for 4 people Preparation 15 min Waiting time 30 min Cooking time 20 min Recipe_Hector BAROTOQUI PHOTO_LAURENT ROUVRAIS

1 cup flour 1 egg 13.5 oz plain yogurt 6 tbsp milk 6 oz bottarga 1 tbsp oil 1 pinch of salt pepper

Blinis with Greek taramosalata 1. Mix the flour, egg, salt and 1/3 of the yogurt. Add the milk gradually until the blini batter is smooth and somewhat thick. Let the batter rest for 30 min. 2. Remove the roe from the bottarga, scraping the protective membrane thoroughly. Stir the roe into the remaining yogurt, and add pepper. Refrigerate this spread. 3. Oil a non-stick blini pan, then cook the blinis until they are golden on each side. 4. Serve the blinis with the taramosalata and a spritz of lemon juice.

Drain

the

crabmeat.

Peel

and

1 can of crabmeat

mince the onion and garlic. Mince

1 leek (white part only)

the leek.

chives 1 onion

Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

2. Heat 1 tbsp peanut oil in a pot

2 cloves of garlic

and add the leek, onion, garlic, and

1 egg

2 tbsp water. Cook gently without

8 brik pastry sheets (or substitute filo)

letting it brown.

1 tbsp soy sauce 1 tbsp cider vinegar

3. Place the previous preparation

1 tbsp hazelnut oil

in a mixing bowl with the crabmeat,

1 tbsp olive oil

minced chives, and egg white. Mix

1 tbsp peanut oil

and add salt and pepper.

1 pinch of hot pepper paste

Crispy crabe rolls 4. Cut each sheet of brik in half. Brush with egg yolk mixed with 2 tbsp water. In the middle of each sheet, place 1 tbsp of stuffing, fold over the edges, then roll up. Heat the remaining peanut oil in a frying pan and cook the rolls so that all sides are golden. 5. Mix the soy sauce, cider vinegar, olive and hazelnut oil and hot pepper pate in a bowl. 6. Serve the crab rolls hot or warm with the dipping sauce.

For 4 people Preparation 20 min Cooking time 15 min

salt, pepper

For 2 people Preparation 20 min Cooking time 15 min Recipe_Christophe LEROY PHOTO_Isabelle ROZENBAUM

1. Prepare the quiche dough: work the flour, salt and butter in a bowl, add water, stir and refrigerate. 2.

Prepare

eggs,

egg

Season

the

filling

yolk,

cream

with

salt,

well

whisking

and

milk.

pepper

and

fresh grated nutmeg.

Shrimp

and chervil quiche 4 shrimp 4 sprigs chervil 1/4 cup grated cheese 1 tomato For dough: 4 cups flour 1 pinch salt 1 cup butter, 1/2 cup water For filling: 1 egg yolk 2 eggs

3. With a rolling pin, spread dough to thickness of 1/8 inch and then line tartlet molds. 4.

Shell

the

shrimp

and

cut

into

quarters. Place four pieces in each pastry shell and then pour the filling on

top,

divide

the

grated

cheese,

chervil and chopped tomatoes, seeded and diced. 5. Bake the quiche for 15 min. Serve warm or cold.

1 1/2 cups cream 1/2 cup milk Nutmeg Salt and pepper

1 lb shelled pink shrimp 1 lime 1 bunch of mixed herbs 3 eggs 2 tbsp butter 1 cup milk 1 cup coconut milk 2 cups flour 1 tbsp sugar 1 tbsp sesame seeds 2 tbsp soy sauce

Exotic For 4 people Preparation 15 min Cooking time 20 min Waiting time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

1 pinch cayenne pepper salt

shrimp crepes 1. Beat the eggs. Put the flour and salt into a mixing bowl and whisk in the eggs. Gradually add the milk and coconut milk until you have a smooth crepe batter. Cover and let sit for 30 min. 2. Slit the shrimp in half lengthwise. Rinse and mince the herbs, keeping several sprigs of chives to the side. Toast the sesame seeds. Butter the bottom of a large pan with melted butter then cook the crepes. 3. On each crepe, make a line of shrimp halves and some herbs, roll up the crepes, then cut into 2 or 3 sections. Tie each section closed with a chive. Sprinkle with sesame seeds. Mix the lemon juice, soy sauce, sugar and cayenne in a bowl. 4. Serve the rolls with the dipping sauce.

16 frozen raw shrimp 2 limes 2 tbsp flour 1 egg, beaten 2 tbsp breadcrumbs 4 tbsp sweet and sour sauce oil for deep frying

Popcorn shrimp with lime sweet and sour sauce 1. Thaw and peel the shrimp. Roll them lightly in the flour, the beaten egg then the breadcrumbs. 2. Heat the oil for deep frying. Fry the shrimp for 3 min. Drain on paper towels then keep warm. 3. Zest and juice the limes. Mix the juice and zest into the sweet and sour sauce. 4. Put the sauce into 4 small dipping bowls. Serve with the hot shrimp.

For 4 people Preparation 15 min Cooking time 5 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1. Wash the bell pepper then grill it in the oven for approx. 30 min. Peel and remove the seeds. Puree the pepper with the lemon juice and the brown sugar. Peel and grate the ginger. 2. Peel the shrimp but leave the tails attached. Make an incision in the backs and devein. 3. Mix the egg yolk, milk and seeds from the vanilla pod. Roll the shrimp in this mixture then in the breadcrumbs. 4. Peel the avocado, quarter it, then fry it in olive oil in a non-stick pan for 2 min. per side. 5. Heat the oil for deep frying then drop the

For 4 people Preparation 30 min Cooking time 30 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

shrimp into the oil and fry for 3 min. Drain on a paper towel. 6. Serve the shrimp with the red pepper coulis, the grated ginger and the fried avocado.

Crispy shrimp

with red pepper coulistes 16 large raw shrimp 1 avocado 1 red bell pepper 1 lemon 1 tsp breadcrumbs 1 vanilla pod 1 egg yolk 1 tbsp light brown sugar 1 small piece of ginger 6 tbsp milk 1 tbsp olive oil oil for deep frying salt, pepper

1. Blanch the chives for 1 min, drain, then put to the side. Soften the rice paper with cold water, then drain one by one. 2. Place 2 escargots, 2 slices of porcini, 1/2 tsp

For 4 people Preparation 45 min Cooking time 2 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

fried onions, chervil, salt and pepper on each piece of rice paper. Form into a parcel, tie closed with a chive. 3. Drop the parcels into the hot oil for 2 min, drain on a paper towel, then serve immediately.

Escargot porcini

parcels 1 can of Burgundy escargots 4 oz porcini or cep mushrooms in oil 1 pack of fried onions 1 bunch of chervil 1 pack of small rice paper 1 bunch of chives oil for deep frying salt, pepper

for 27 oz of pâté Preparation 30 min Cooking time 1 h 30 Waiting time 48 h Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1. Soak the caul fat in cold water. Peel and mince the onion, garlic and shallots. Cut the rabbit meat into chunks, mince with the pork belly and spare rib, the shallots, onion and garlic. Season with salt, pepper and nutmeg. Add the cognac and pistachios, mix well.

Rabbit pâté 2. Line a pâté dish with the fat back, fill

with pistachios

half way with the meat mixture. Defat and chop the rabbit liver and kidneys. Place them on top of the meat, then add more meat up to 1/2 an inch from the rim. Place the bay leaves, sage, and thyme branches on the top. Drain the caul fat, cover the pâté with

1 rabbit (2.5 lbs), deboned 6 oz pork spare rib 4 oz pork belly 1 red onion

it, and fold down the edges into the dish.

4 oz raw pistachios

3. Cook uncovered in the oven in a bain-

1 clove of garlic

2 shallots

marie for 1 1/2 hrs at 300 °F.

1 piece of pork fat back

4. Cover and refrigerate for at least 48 hrs

1 small bunch of thyme

before serving.

1 caul fat 2 bay leaves 6 tbsp cognac 2 sprigs of sage 1 pinch nutmeg

9 oz turkey fillet 7 oz green lentils 12 cocktail sausages 1 apple

1. Peel the carrots and dice very finely. Peel the onion, then stick the clove into the onion. Pour the lentils into a pot, add the carrots, the onion and the bouquet garni. Donâ&#x20AC;&#x2122;t add salt at this point. Add 8 cups of cold water. Once the water starts to boil, cook for 30 min. Drain the lentils, remove the onion and the bouquet garni. 2. Peel and mince the shallots, then heat them in

2 carrots 2 shallots 1 onion 1 bouquet garni 1 1/2 tbsp butter 2 tbsp soy sauce 4 tbsp olive oil 1 whole clove salt, pepper

2 tbsp olive oil till golden. Add the lentils and sprinkle with salt and pepper. Stir, keep warm. 3. Cut the turkey and the unpeeled apple into small chunks. Form kebabs by alternating turkey, apple and cocktail sausage on wooden picks. In a large frying pan, heat the remaining olive oil and the butter. Place the kebabs in the pan and cook till golden on each side. Drizzle with soy sauce at the end. Serve hot with the lentils.

Mini turkey kebabs

with lentils For 4 people Preparation 20 min Cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

6 slices of canape bread 1 pack of sliced, smoked duck breast 2 yellow peaches 2 cups red wine 1 bunch of chives 1 vanilla pod 1 pinch of ground cinnamon 1 tsp cherry vinegar black pepper

and peach canapes for 12 canapes Preparation 30 min no cooking Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

Smoked duck 1. Peel the peaches then poach them in the red wine with the halved vanilla pod. Let the peaches cool in the cooking liquid, drain, then slice the peaches. 2. Toast the bread, then cut each piece in half. On each half slice of bread place 1 strip of duck, 1 slice of peach, a few sprigs of chives and a drop of cherry vinegar. 3. Serve the canapes sprinkled with a little cinnamon and black pepper.

3.5 oz dried, smoked duck breast 1.7 oz dried figs 3 scant tbsp butter 2 eggs 1/2 cup whipping cream

1. Dice the duck and figs. Butter the mini loaf pan with 1 Â˝ tbsp melted butter.

Mini duck 2. Preheat the oven to 350 Â°F. Use a fork to mash the remaining

1 cup flour 1 tsp baking powder salt, pepper

and fig loaves

butter then add the cream and beaten and

eggs.

add

powder

Whisk

the

flour

little

vigorously and

baking

little.

Add

salt and pepper. Incorporate the duck and figs. The batter should be thick. 3.

Spoon

the

batter

into

the

loaf molds, filling them up to the rim. Bake for 25 min. Check for doneness with a knife. Serve right away.

For 4 people Preparation 20 min Cooking time 25 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH

for 2 people Preparation 10 min Waiting time2 h Cooking time 2 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS 6 slices of duck breast 3 tbsp honey 1 tbsp soy sauce 1 pack of shredded filo dough hoisin sauce oil for deep frying

Fried duck 1. Place the slices of duck in a deep dish with the honey and soy sauce. Mix well, then let marinate for 2 hours. 2. Roll each piece of duck in the shredded filo dough, then deep fry for 1 min. (they shouldnâ&#x20AC;&#x2122;t brown). 3. Serve immediately with the hoisin sauce.

4 oz. egg whites (old whites which have spent 2- 5 days at room temperature.) 1 cup 2 tbsp. ground almonds 2 ¼ cups confectioner’s sugar 2 tbsp. granulated sugar Red and purple food coloring in powder form Blackcurrant jelly, raspberry jelly 2 small cigarette cookies or breton cookies – in crumbs or use spices

Homemade macaroons 1. Preheat oven at 280°F. Mix and sift ground almonds and confectioner’s sugar. Resulting powder must be very fine.

for 8 people Preparation 15 min Cooking time 35 min waiting time 12 hr recipe_Laurence MOUTON PHOTO_Laurence MOUTON

2. Beat egg whites until stiff. Add granulated sugar to tighten whites. Add coloring (a pinch) whilst beating egg whites. 3. Cover baking tray with baking sheet. Put mixture in pastry bag and squeeze out even rounds- small ones should be 1 ½ inches wide, large ones 2 1/2. Sprinkle biscuit crumbs or spices (pepper, anise, crushes hazelnuts) on top of rounds. Leave to form a crust (the batter must be dry when you touch it). Put in oven and bake at 280°F for 12 to 15 mins. 4. Take out of oven, leave to cool before removing from baking tray. Serve with your choice of jelly (avoid any jelly which is too runny). Can be prepared ahead of time and wrapped in cling film to prevent shells from drying out. Alternatively, freeze them. Ideally wait 12 to 24 hours before eating!

1. Place the water, tapioca, and cinnamon stick in a saucepan and heat. Simmer for 10 min, until the tapioca becomes translucent and the mixture thickens. 2. Add the palm sugar, salt and 1 cup of coconut milk. Cook for 5 min., stirring constantly,

until

the

mixture

becomes

very thick. 3. Pour into a wet or lightly oiled cake mold

(or

several

ramekins).

Let

cool.

Refrigerate for at least 1 hour. The flan should be very firm. 4. Remove from the mold. Mix the remaining coconut milk with the brown sugar. Drizzle onto the flan and serve. You can also serve it with palm sugar syrup or maple syrup.

Cinnamon and coconut tapioca cake For 4 people Preparation 5 min Cooking time 15 min Waiting time 1 h

Recipe_Maureen JANSEN PHOTO_Laurence MOUTON

1 cup pearl tapioca 2 cups water 1 cinnamon stick 1/2 cup palm sugar

Tips: Be careful, coconut milk can stain badly! Palm sugar gives this dish a very unique flavor.

2 cups coconut milk 1 pinch salt 2 tbsp light brown sugar

1. Cut the vanilla pod in half lengthwise. Boil the cream with the vanilla pod, star anise, and cardamom. Let cool then remove the spices. 2. Cream the egg yolks with the sugar. Stir the spiced cream into this mixture. Pour back into the pot until the cream thickens and coats the spoon.

for 4 people Preparation 15 min Cooking time 40 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

3. Preheat the oven to 260째F. Pour the mixture into 4 ramekins then bake for 40 min. Remove, let cool in the refrigerator. Sprinkle each ramekin with the brown sugar then caramelize with a culinary torch (or under the broiler) right before serving.

Creme brulee 2 cups whipping cream 5 egg yolks 1 vanilla pod 1 green cardamom seed 1/2 cup crystal sugar 1 star anise ginger flavored brown sugar

For 4 people Preparation 30 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

1. Preheat the oven to 250Â°F. Place a mixing bowl over a pot of simmering water and mix the sugar, salt and egg whites together. Whisk on low 7 oz shredded coconut

for 15 min., then remove from heat

3 egg whites

and continue to whisk for another

7 oz sugar

5 min., until the mixture is warm.

1 tbsp oil

With a spatula, gently incorporate

1 pinch of salt

Coconut macaroon

mini muffins

the shredded coconut. 2. Place 12 mini paper baking cups on a baking sheet (if they arenâ&#x20AC;&#x2122;t very thick, use 3 per cookie.) Fill 3/4 of the way full with batter. Bake for 30 min. 3. Let cool on a rack. The muffins will keep for a week in a sealed container.

1. Preheat oven to 350째 F. Wash and dry the plums. Cut in half and arrange them in a shallow baking dish. Cut sides down. Add wine and vanilla bean, sliced in half. Bake for 15 min. and then turn the fruit, cut side up. Cook another 15 min.

for 4-6 people Preparation 10 min Cooking time 45 min Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

2. Meanwhile prepare the crumble, mix gingerbread crumbs with softened butter and sugar. Spread the mixture over plums and bake 10 to 15 min. The crumble should be golden brown. Serve hot.

Plum

crumble 1/2 lb. plums 1 1/4 cups sweet wine 1/2 cup gingerbread crumbs 1 cinnamon stick 1 vanilla bean 2 tbsp. raw sugar 3 tbsp. butter

for 6 people Preparation 10 min Cooking time 20 min RECipe_Maureen JANSEN PHOTO_Laurence MOUTON

Batter: 1 cup flour 2/3 cup sugar

Bizcocho 1. Cream together the eggs and sugar with a mixer or whisk until the mixture is foamy.

4 eggs 1 tsp baking powder

2. In another bowl, mix the flour with the baking powder. Fold gently into the

Flavorings: fruit coulis

egg and sugar mixture. Preheat the oven to 350 째F.

fresh fruit chocolate chips

3. Pour the batter into small molds.

jam

Add 1 tbsp of flavorings to each. Bake 20-30 min.

Toppings: sprinkles fruit coulis fresh fruit chocolate chips jam whipped cream

4. Before serving, top with any of the suggested toppings.

tips: Bizcocho is a traditional Spanish recipe for a light and fluffy cake. You can also make the recipe in a large cake mold.

for 12 canneles Preparation 30 min Cooking time 1 h 30 Waiting time 12 hr Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

Canneles de Bordeaux 2 egg yolks 2 cups whole milk

1. Cut the vanilla bean in half lengthwise and

scrape

out

the

seeds.

Put

1/2 stick butter

saucepan along with the pod, milk, sugar

1 1/3 cup flour

and butter. Bring to a boil. Let cool

1 1/8 cup sugar

completely. Remove the vanilla pod.

1 vanilla bean 3 tbsp good rum

2. Gently and gradually add the egg yolks,

melted butter for the molds

flour, and rum. The batter shouldnâ&#x20AC;&#x2122;t have

copper or silicon cannele molds

any lumps. Use a pastry brush to butter the molds, repeat after 3 minutes. Fill the molds with the batter using a small ladle. from

Cook

the

for

oven

and

1/2

hours.

remove

from

Remove molds

immediately.

tips: The long cooking time is necessary so that the canneles have time to caramelize. For best results prepare the batter 12 hours ahead of time and refrigerate.

for 36 cookies Preparation 15 min Cooking time 15 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS

1 cup flour 1 cup cocoa powder 1 1/2 tsp baking powder 4 oz dark chocolate 4 oz milk chocolate 1 stick butter 1 1/3 cup sugar 3/4 cup peanut butter 3 eggs 1/2 cup confectioner’s sugar

Chocolate peanut butter sandwich cookies 1. Preheat the oven to 360°F. Chop the milk chocolate into chip size chunks. Melt the dark chocolate and the butter in a double boiler, let cool, then add the sugar and the beaten eggs. Incorporate the flour, baking powder, and cocoa powder, mix well. Stir in the the milk chocolate chunks. 2. Place a sheet of baking paper on a baking sheet, then drop 1 tsp of dough onto the sheet, flatten it slightly, and repeat, leaving 2 inches between the cookies. Bake for 15 min., then let cool. 3. Mix the peanut butter with the confectioner’s sugar. Spread some of this mixture onto a cookie, then place a second cookie on top of it, pressing lightly to create a cookie sandwich.

2/3 cup soft butter 1 cup unrefined caster sugar 1 cups cocoa powder 2 eggs

for 10 cupcakes Preparation 10 min Cooking time 10 min

1 cup flour 1 tsp. baking powder

Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

100% chocolate cupcakes 1. Preheat the oven to 350째F. 2. Put the butter and the sugar in a bowl. Whisk

together

until

you

have

made

consistent pale yellow paste. Add the flour, baking powder, eggs and cocoa. Mix these ingredients together thoroughly. 3.

Pour

silicone

the

batter

cupcake

into

cases

small

and

paper

cook

for

or 10

mins. The centre of the cupcakes should be a slightly moist. 4. Serve warm or cold with custard or ice cream and an expresso.

1. Cook milk, butter and cocoa in large saucepan over medium heat for 10 to 15 mins. Stir regularly. Put on a plate and refrigerate for at least 2 hours. 2. Using a small spoon make mixture into marble sized balls. Put a little butter in your hand and roll them in that. Sprinkle

for 30 bonbons Preparation 15 min Cooking time 15 min

with

icing

sugar,

shredded

coconut or sprinkles (chocolate or sugar). Keep in the fridge.

Brigadiers or Christmas candy Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

1 tin condensed milk (14 oz.) 4 tbsp. bitter chocolate powder 2 tbsp. Butter For decoration : sprinkles- chocolate sugar or colored chocolate powder shredded coconut

for 4 people Preparation 40 min Cooking time 10 min Waiting time 1 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

9 oz bittersweet dark chocolate 2 oz ground almonds + 1 oz 3/4 stick softened butter 1/4 cup confectionerâ&#x20AC;&#x2122;s sugar 1 tbsp almond syrup 1 tbsp milk 1 tsp instant coffee 1 tbsp rum

Chocolate

truffles with almonds 1. Break the chocolate into pieces (if not already in chips) and melt it in a double boiler. 2. Mix the instant coffee with the warm milk and the rum. Beat the softened butter with the sugar, almond syrup and the ground almonds. Gradually add the melted chocolate, add the coffee, mix until the mixture is smooth and shiny. Refrigerate. 3. Scoop spoonfuls of the solidified mixture and roll them in the palm of your hand to form uniform sized truffles. 4. Sprinkle the truffles with almond powder. Refrigerate for 1 hr. Serve in small baking cups.

14.5 oz white sticky rice 1 cup coconut milk 3 tbsp palm sugar, jaggery or brown sugar 1 banana (or mango, apricot or plum) Coatings: decorative sugars powdered toasted sesame seeds

for 4 people Preparation 30 min Cooking time 45 min Waiting time 12 hr Recipe_Maureen JANSEN PHOTO_Laurence MOUTON

Sticky rice balls Tips: Also called glutinous rice, sticky rice contains a high amount of gluten which gives it itâ&#x20AC;&#x2122;s sticky texture. It requires soaking for 8-12 hours. Place the rice in a large bowl. Rinse under running water and stir the grains of rice with your hand until the water runs clear. Cover with plenty of cold water and soak. Drain then steam for 45 min to an 1 hour until the grains become translucent and sticky. To steam rice or semolina, place a sheet of muslin (or a piece of wax paper pricked with holes using a needle) over a sieve.

1. The night before, soak the rice in a large pot of cold water. 2. Rinse the rice. Steam for 45 min. - 1 hour. Mix the coconut milk and sugar in a large bowl. Add the hot rice. Stir, cover, and let the rice soak up the coconut milk for 15 min. 3. Take a small amount of rice and roll it in the palm of your hand to form a ball the size of a ping pong ball. Using your thumb, place a small chunk of fresh fruit inside the ball, then reshape the ball to enclose the filling. Roll the balls in different coatings then arrange on a serving tray.

1. Soak tapioca in milk for 10 mins. 2. 1 can coconut milk

Warm

brown

coconut sugar,

milk

with

bring

Â˝ cup milk- rice, soy or animal.

boil, add tapioca and stir

3 small bananas

constantly until it becomes

Âź cup tapioca (pearl variety)

translucid- about 20 mins.

2 tbsp. brown sugar 1 drop red food coloring (optional)

3. Finely slice bananas, add to mixture and cook for 10

Pearl tapioca

mins. Mix food coloring with tapioca and gently stir. Serve warm or cold.

with bananas for 4 people Preparation 25 min Cooking time 30 min Waiting time 10 min Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

1. Using organic flowers, wash them. Boil the water then add the geranium leaves and flowers. As soon as the water returns to a boil, lower the heat and let infuse for 15 min. Remove the leaves and flowers. 2. Soften the gelatin in a little water. 3. Boil the infused water, add the softened gelatin, then dissolve the sugar in it. Let cool.

Rose geranium

gelee with strawberries 4.

Slice

the

strawberries.

Pour

half of the gelatin mixture into each glass or bowl then add the strawberries. 5. Put into the refrigerator for 5-6 hours then add the rest of the gelatin and chill over night. Serve as a dessert or at brunch.

1 1/2 cups water 2 leaves and flowers rose geranium or approx. 30 rose petals 1/3 scant cup of sugar 1 1/2 sheets of gelatin 14 oz strawberries

for 4 people Preparation 10 min Cooking time 20 min Waiting time 12 h Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

16 strawberries 8 shortbread cookies 5 oz white chocolate 2 oz dark chocolate

1. Melt the white chocolate in a double boiler. Chop the dark chocolate into small pieces. 2. Rinse the strawberries then pat dry. Dip them in the melted white chocolate then roll in the dark chocolate. 3. Place two strawberries on each

Chocolate dipped strawberries cookie

and

let

the

chocolate

harden. Serve quickly.

on shortbread

For 4 people Preparation 15 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

8 fresh apricots 14 oz fromage blanc (or plain greek yogurt) 4 tbsp unsalted pistachios 1/4 cup sugar 2 tbsp honey

Fromage blanc with apricots For 4 people Preparation 15 min no Cooking Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS

Grind

the

pistachios

into

paste. 2. Rinse then quarter the apricots. Put 8 quarters each into 4 verrine glasses. 3. the

Cream sugar,

the

fromage

then

pour

blanc it

over

with the

apricots. Top with honey and 1 tsp of the pistachio paste. Serve chilled.

for 6-8 people Preparation 10 min Cooking time 25 min Recipe_Laurence MOUTON PHOTO_Laurence MOUTON

1. Cut an x into the bottom of each fig. Place the figs in an oven dish. 2.

Cut

the

vanilla

pod

12-14 fresh figs, firm but somewhat ripe

half lengthwise and scrape the

1/2 vanilla pod or 1/2 tsp vanilla extract

seeds out with the point of a

7 oz creme fraiche

knife (skip this step if using

1 piece of orange and lemon zest, finely minced

vanilla

extract).

bowl,

2 tbsp honey

stir together the creme fraiche,

2 tbsp cognac

orange and lemon zest with the

1 orange, juiced

vanilla seeds or extract.

Honey roasted figs with

vanilla 3.

Open

insert

the 1/2

figs tsp

slightly honey

and

and 1/2

tsp cognac inside each fig along with 1 tsp of the creme fraiche mixture.

Cut

the

vanilla

pod

into pieces and place them in the dish with the figs. Pour the orange juice on top of them. 4.Cook 25-30 min, drizzling the cooking liquid over the figs from time to time, until the figs are soft but not shapeless.

f Feta zucchini rolls 12_ Fresh rolls with veggies 19_ Fried duck 42_ Fromage blanc with apricots 60_

index

Anchoïade with crudites 5_

Homemade macaroons 45_

Honey roasted figs with vanilla 61_

Belgian endive with pistachio and sundried tomato

pesto 7_

Mackerel tartar 20_

Bizcocho 50_

Marinated salmon with dill 21_

Blinis with Greek taramosalata 29_

Mini duck and fig loaves 41_

Brandade of cod on toasted fougasse 28_

Mini parsley flans 10_

Brigaderos (Bridadeiros) ou bonbons de fêtes 54_

Mini turkey kebabs with lentils 38_

Canneles de Bordeaux 51_

Oyster spoons 27_

Cherry tomatoes with fromage blanc mousse 6_

100% chocolate cupcakes 53_

Pearl tapioca with bananas 57_

Chocolate dipped strawberries on shortbread 59_

Plum crumble 49_

Chocolate peanut butter sandwich cookies 52_

Popcorn shrimp with lime sweet and sour sauce 34_

Chocolate truffles with almonds 55_

Cinnamon and coconut tapioca cake 46_

Rabbit pâté with pistachios 37_

Coconut macaroon mini muffins 48_

Rose geranium gelee with strawberries 58_

Cod and bell pepper toasts 23_

Crab and avocado finger sandwiches 15_

Salmon maki rolls 18_

Creme brulee 47_

Sea tartare 24_

Creole crab puffs 25_

Shrimp and chervil quiche 31_

Crispy crabe rolls 30_

Small summer sandwiches 14_

Crispy shrimp with red pepper coulistes 35_

Smoked duck and peach canapes 40_

Crunchy crudites 4_

Sticky rice appetizers 16_

Sticky rice balls 56_

Escargot porcini parcels 36_

Stuffed piquillos 8_

Exotic shrimp crepes 32_

t Tapas in verrines 9_

z Zucchini fritters 13_

a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique

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