Mediterranean temptations 50 full of sun recipes vegetables coloured with olive oil
apÊritif Olive Tapenade Tuna 4_ Anchovy and olive banderillas 6_ Eggplant roulade 7_ Savory madeleines with chorizo 8_ The pan bagnat 9_ Pizza pissaladière 10_ Crostini with Peppers and Anchovies 12_
summary
Thin tomato pesto tart 13_
unavoidable pesto Sauce 14_
appetizer
Breadsticks with espelette pepper 15_ escabeche de sardines 16_ Pistou soup 17_ Eggplant with fresh cheese 18_ Vegetable Napoleon19_ Bell pepper confit with goat cheese 20_ Bell pepper millefeuille with basil coulis 21_
2
fish & meat Catfish with Red Wine 22_
vegetables
Cod loin with piquillo coulis 24_ Tian of sardines 25_ Sardines with Fennel 26_
Quinoa stuffed bell peppers 36_
Sardines stuffed with orange sauce 27_
Provencal Stuffed Tomatoes 37_
Stuffed Squid 28_
Three Cheese-stuffed Vegetables 38_
Calamari Provencale 29_
Provencal stuffed Vegetables 39_
Provencal Braised Beef 30_
Niรงoise Tagliatelle 40_
Rabbit Provenรงale 32_ Southern Rabbit Fricassee 33_
desserts
Chicken stuffed ham with ricotta 34_
Spaghetti with fish 41_ Tomato-Zucchini Tian 42_ Eggplant Tian 43_
Saint-Tropez Pie 46_
Artichokes Barigoule 44_
Citrus Mousse 48_
Confit vegetables 45_
Frozen Nougat with Mango 49_ Fruit lasagna 50_ Berry gratin with sabayon 51_ Cherry Clafoutis 52_ Tiramisu 54_ Semolina with figs 55_ Roasted Figs with Rosemary 56_ fig Pie 57_ Crunchy fruit and chocolate cookies 58_ Fried ricotta ravioli with honey 59_ The Crown of the Kings 60_
summayy 3
150 g pitted black olives 1 small can tuna in oil (80 g) 3 anchovy fillets in oil 1 tbsp. capers in vinegar 1 tsp. tomato paste ½ lemon 4 tbsp. olive oil
For 4 people Preparation 10 min No cooking
1 tsp. pastis pepper
RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
Olive tapenade tuna 1. Rinse the anchovy fillets in hot water in order to desalinate lightly, wipe in a paper towel. 2. Mix them in a food processor bowl with the olives, tuna and drained capers, tomato paste and olive oil. 3. Mix in spurts into a little coarse paste. Enhance with pepper, a dash of lemon juice and pastis. Serve with small slices of focaccia or raw vegetables.
4
5
for 4 people Preparation 10 min No cooking RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Rinse the anchovies under warm water. Pat dry with a paper towel then cut each in half lengthwise. Roll each half around an olive.
and olive banderillas
Anchovy 2. Peel the lemon and remove the pith. Remove each lemon section and cut in half. 3.
Put
2
anchovy
rolled
olives and 2 pieces of lemon each on toothpicks. Drizzle 12 anchovy fillets in oil
with olive oil and sprinkle
24 green olives stuffed with pimento
with Espelette pepper. Serve
1 tbsp olive oil 1 lemon Espelette pepper
6
as an appetizer.
2 eggplants 4 oz green olives, pitted 1.5 oz powdered almonds 2 anchovy fillets in oil 1 tbsp capers 10 tbsp olive oil 1 egg salt, pepper
Eggplant
1.
Rinse
the
eggplant
and
cut
lengthwise into thin slices. Cook the
slices
for
1
min.
in
salted
boiling water, drain, then dry on a paper towel. 2. Brown the slices in a pan using 3 tbsp of the olive oil. Drain.
roulade 3. Rinse the olives. Mix them in a
food
processor
along
with
the
anchovies, almonds, capers and the rest of the olive oil. Incorporate the egg into the mixture, add pepper. 4.
Preheat
Spread of
the
the
oven
paste
eggplant.
Roll
to
350째F.
onto
the
slices
up
the
slices
of eggplant and close with a tooth pick. Arrange them on an oven dish then bake for 10 min. 5. Serve hot or warm.
for 4 people Preparation 10 min Cooking time 15 min RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
7
2 oz chorizo 1 oz Grated parmesan 2 eggs
1. Dice the peeled chorizo. Melt the butter over low heat or in the microwave with medium heat. 2.
Mix
the
eggs
with
1 cup pastry flour 5 tbsp butter 5 tbsp milk 1 tbsp crystal sugar
the
sugar
1 pinch of salt
and salt. Add the flour, then the warm
butter
and
the
milk.
Mix
into a smooth batter. Incorporate the grated parmesan and the diced chorizo.
Savory madeleines with chorizo 3. Fill the cavities of a silicon madeleine
mold
with
the
batter.
Bake 10-12 min. at 390째F. Remove from the mold, then bake another batch with the rest of the batter if any remains. 4. Serve the madeleines warm or cold.
For 4 people Preparation 10 min Cooking time 25 min RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
8
1. Rinse the tomatoes, seed them and cut them into slices. Rinse peppers, seed it and cut it into thin slices. Peel the onion and slice it. Rinse the basil. Drain the tuna and cut it into pieces. Cut the anchovy
fillets
into
three.
Split the buns in half. 2. Place the vegetables on a dish and sprinkle with salt and pepper.
The pan bagnat 4 buns 4 tomatoes
3. Sprinkle the crumb of the bread
with
a
little
oil,
1 green pepper
divide the ingredients into
1 sweet onion
the breads and close them.
200 g tuna in oil
Serve fresh.
8 anchovy fillets 4 sprigs of basil 2 tbsp. cooking oil Salt and pepper
for 4 people Preparation 15 min No cooking RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
9
Pizza pissaladière
1 roll of thin pizza dough thin 4 large onions 3 tbsp. tomato sauce 8 anchovy fillets in oil 12 black olives 2 tbsp. olive oil Salt and pepper
10
1. Heat 1 tablespoon of oil in a skillet. Add the onions, peeled and sliced. Mix for 2 min. Pour in 10 cl of water. Cook for 10 to 12 min., uncovered,
until
water
evaporates
completely.
Salt and pepper.
For 4 people Preparation 15 min Coocking time 30 min RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Preheat the oven to 230째C (th.6-7). Unroll pizza dough. Cut out small discs of 5 cm in diameter. Spread over the tomato sauce up to 1 cm from the edges. Spread over the onions warmed, then the anchovies and olives. 3. Sprinkle with a dash of olive oil. Bake for 15 min. and serve hot.
11
for 4 people Preparation 25 min Coocking time 45 min waiting time 1 h RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
1.
Preheat
the
oven
to
240°C
(th.8). Place the peppers on the
3 red peppers
dripping pan or a dish and bake for
2 garlic cloves
45 minutes, turning through halfway
100 g lamb’s lettuce
cooking. Let them cool in the oven,
8 anchovy fillets marinated in oil
then,
1 tbsp. capers
remove
the
skin,
ribs
and
white seeds. Sponge carefully the
8 slices of bread
flesh of the peppers on absorbent
4 tbsp. olive oil
paper and cut it into strips.
Salt and pepper
Crostini with peppers and anchovies 2.
Peel
the
garlic
cloves.
Chop
them and capers. Arrange the pepper strips in a bowl, sprinkle them with chopped garlic and capers, salt, pepper, and drizzle with olive oil. Cover with cling film and marinate in the fridge at least 1 h. 3.
Rinse
the
salad,
dry
them.
Toast the slices of bread, cover each slice of marinated strips of peppers,
salad
leaves.
Add
the
anchovy fillets, baste with marinade and serve immediately.
12
for 4 people Preparation 5 min Cooking time 20 min
1. Preheat the oven to 410°F. Roll out the pie crust then place it on a baking sheet. Pick the
RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
dough with a fork. Spread a very thin layer of tomato concentrate across the dough, leaving a 1½ inch border. 2. Mix the pesto with olive oil. Spread half onto the tomato concentrate. 3. Slice the tomatoes into rounds and remove the seeds. Arrange them on the pie dough without
1 uncooked pie dough
overlapping,
placing
any
smaller
pieces
of
4 medium sized tomatoes
tomato between the larger rounds. Sprinkle with
2 tsp tomato concentrate
salt and pepper. Coat with the remaining pesto.
4 tsp pesto
Bake for 20 min.
1 tbsp olive oil salt, pepper
4. Serve the tart hot or warm.
Thin tomato pesto tart
13
For 4 people Preparation 10 min Coocking time 10 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
Pesto sauce 1.
Cook
the
unpeeled
garlic
cloves for 1 min. in boiling water.
Rinse,
drain
and
thin
out the basil. Roast pine nuts lightly in a pan, let cool. 2. Pass the cooked garlic under cold water, then peel them and mix them with pine nuts, basil and Parmesan. Pour in the oil little by little, continuing to mix. Salt and pepper. 3. Serve with pasta, rice or steamed vegetables.
4 garlic cloves 1 bunch of basil 40 g pine nuts 85 g grated parmesan 10 cl olive oil
14
1. Place dough in a bowl, cover with a cloth and let stand at room temperature. If bought or prepared in advance, keep dough refrigerated after proofing. 2. Preheat oven to 400째F. On a lightly floured surface, roll the dough into a thin layer. Brush the dough with olive oil, sprinkle with Espelette then fold in half. Use your fingertips to press the 2 layers of dough together.
Breadsticks with espelette pepper for 30 breadsticks Preparation 15 min Cooking time: 10 min
3. Cut dough into strips and on a non-floured
RECIPE_Alba PEZONE PHOTO_Laurence MOUTON
parchment paper, brush with olive oil.
surface roll strips to form breadsticks. Place sticks on a baking rack, lined with
4. Bake for 10 min.: they should be golden. Turn heat off but leave the breadsticks in the warm oven with door open, until ready 1/2 lb. bread dough
to eat.
Espelette Pepper Olive oil
15
for 4 people Preparation 15 min coocking time 15 min RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
1.
Rinse
the
sardines
under
water,
rub them with your fingertips to scale and dry them. Flour them and fry in a skillet in hot peanut oil. Place them on a rack to drain. 2. Rinse the pepper. Remove the stem, seeds and white ribs, then, finely chop the pulp. Peel the carrots, onions and garlic, chop them finely.
sardines
marinated 3. In a skillet, saute in the olive oil,
the
pepper,
carrot,
onion
and
12 large sardines drained
garlic. Add thyme and bay leaf, salt
1 red pepper
and pepper and cook over medium heat
1 carrot
for about 10 min. Pour the vinegar and
2 onions
10 cl of water over the vegetables,
2 garlic cloves
reduce by half and add the chilli.
1 sprig of thyme 1 bay leaf
4. Tamp the sardines in a deep dish,
1 tbsp. flour
sprinkle them with the contents of the
10 cl cider vinegar
pan and let cool. Cover with cling film
3 tbsp. olive oil
and set aside to cool until ready to
4 tbsp. peanut oil 1 pinch of chilli powder Salt and pepper
16
serve.
3.5 oz pasta 9 oz green beans 9 oz italian flat beans 14 oz cranberry beans 4 potatoes 2 carrots 2 zucchinis 2 white onions
1. Trim the green beans and the flat beans.
2 tbsp olive oil
Shell the cranberry beans. Peel the onions,
salt, pepper
potatoes, and carrots, then dice. Rinse the zucchini and basil.
For the pistou: 1 bunch of basil 3 cloves garlic
2. Heat the oil in a large pot and add the vegetables
(except
the
zucchini
and
green
beans). Stir and cook for 10 min.
1 tomato ½ cup olive oil
3. Add 4 Âź cups water to the pot, then add the diced zucchini and the green beans. Simmer for 35 min.
Pistou soup 4. Peel the garlic, remove the basil leaves from the stems, blanch and peel the tomatoes. Process these ingredients together, adding the oil little by little.
Add salt and pepper.
5. Add the pasta to the pot and cook 8 more minutes. Adjust the seasoning. 6. Pour the soup into a soup tureen, add the pistou and serve right away.
for 4 people Preparation 35 min Cooking time 55 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
17
FOR 4 people Preparation 25 min Cooking time 15 min 2 eggplants 1 clove of garlic
RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
1 bunch of chives 7 oz fresh sheep cheese
1.
Rinse
the
eggplants,
trim
off
3.5 oz black olives, pitted
the cap and bottom. Slice into thin
2 tbsp olive oil
rounds 1/3� thick. Salt lightly and
salt, pepper
put to the side for 20 min. Squeeze the slices to remove excess liquid
Eggplant with fresh cheese then pat carefully on a paper towel.
2. In a large frying pan, heat the oil then fry the eggplant over high heat. Drain on a rack and let cool. 3. Rinse the chives and mince finely. Peel then press the garlic. Chop the black olives. Mix these ingredients with the fresh cheese. Add salt and pepper. 4. Spoon the cheese mixture onto the slices of eggplant, then stack them three by three. Sprinkle with the chives and serve cool.
18
2 large eggplants 4 tomatoes 4 balls of fresh mozzarella 1 bunch of fresh basil 25 small black olives 10 tbsp olive oil salt, pepper
1. Rinse the eggplants and trim the ends.
Cut
lengthwise
into
4
thick
slices and dab with olive oil. Grill them in a frying pan. Salt and put to the side.
Vegetable 2. Cut each ball of mozzarella into 6 slices. Place them on a dish, drizzle with
oil,
sprinkle
with
salt
Napoleon
and
pepper. 3. Rinse the tomatoes, cut 2 in half, then place each half on an oiled and salted oven sheet. Leave the tomatoes
FOR 4 people Preparation 45 min Cooking time 4 hr RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
in the oven at 170 째F for 4 h. Cut the other 2 tomatoes into thin slices. 4. Layer the mozzarella, basil leaves, raw and oven dried tomatoes to form the napoleon. Top with the mozzarella and a leaf of basil. Drizzle with oil, sprinkle
with
salt
and
pepper
and
garnish with olives.
19
1 red bell pepper 1 orange bell pepper 1 yellow bell pepper 1 branch of rosemary 3 cloves of garlic 2 oz arugula 1 small fresh goat cheese 1 bunch of parsley 1 tbsp olive oil salt, pepper
Bell pepper
confit with goat cheese 1. Cut the bell peppers in half lengthwise,
for 4 people Preparation 20 min Cooking time 1hr 10 min RECIPE_Marie-Caroline MALBEC PHOTO_Marie-Caroline MALBEC
seed, and place them on an oven sheet with the skin up. Place under the broiler until the skin blisters (8-10 min). 2. Peel the peppers, cut into strips, then place in a frying pan with the rosemary, unpeeled garlic, salt and pepper. Add the olive oil and cook 1h. over very low heat. Let cool. 3. Wash, spin and chop the arugula. Crush the goat cheese with a fork, add salt, pepper and the arugula and mix. 4. Place the bell peppers, goat cheese, and peeled garlic into small bowls, sprinkle with minced parsley and serve cool.
20
4 people Preparation 30 min No cooking 2 round goat cheeses 4 bell peppers
RECIPE_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
(1 red, 1 yellow, 1 green, 1 orange) 12 basil leaves 1 lemon 2 tsp lemon vinegar
1. Cut the bell peppers into quarters
4 tbsp olive oil
and seed, then place them under the
salt, pepper
broiler. As soon as the skin starts to blister, remove them from the oven and peel them. Marinate them for 1 hour with 3 tbsp olive oil, the lemon vinegar, salt and pepper.
Bell pepper millefeuille with basil coulis 2. Blanch the basil leaves for 30 sec. Drain them then puree with 1 tbsp olive oil to create a basil coulis. 3. Cut the cheese into thin rounds, then cut rounds of bell pepper the same size. 4.
Layer
the
goat
cheese
and
bell pepper rounds to create the millefeuilles. Sprinkle with lemon zest
and
serve
with
the
basil
coulis.
21
22
4 catfish fillets or bar with skin 300 g tomatoes 40 g pitted black olives 2 tbsp. olive oil 10 g butter 6 sprigs of chives Salt and pepper
For 4 people Preparation 30 min Coocking time 3 h difficile RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
Catfish
with red wine 1. Preheat the oven to 100°C (th.3). Clean and slice the leeks, onion, shallots and garlic. Fry them in oil. Pour in the wine and boil, remove from the heat and flambÊ. Let reduce for 1 h. Strain the sauce and set aside. 2. Peel, core the tomatoes and cut them into quarters. Drizzle them with a dash of olive oil. Salt and pepper and arrange on a baking sheet. Bake and let candy for 2 h. 3. Cut the tomatoes into small dices. Put them in a
For the sauce 1 bottle of red wine 2 leeks, white part only 1 onion 2 shallots 1 garlic clove 1 tbsp. olive oil 30g butter; Salt and pepper
saucepan with the chopped olives and chopped chives. Add the butter and heat over low heat. 4. Heat an oiled frying pan. Cook the fish fillets skin side down for about 3 min. Turn them over, turn off the heat and allow to stand for 5 min. 5. Heat the red wine sauce and emulsify with the butter. Adjust the seasoning. 6. Arrange on plates the topping of tomatoes, fish fillets and drizzle with sauce. Serve immediately.
23
4 (5 oz) cod loins, frozen or fresh 1 onion 6 canned piquillo peppers 5 oz confit tomatoes 1 tbsp olive oil 1/2 cup whipping cream Espelette pepper salt
Cod loin
with piquillo coulis 1. Heat the oil in a frying pan.
Cook the minced onion
in the oil till soft, around 2 min. Add the drained and chopped piquillo peppers. Cook for 5 min over low heat. 2. Add the diced confit tomatoes and the cream. Cook 2 min then puree into a coulis. 3. Steam the cod loins for 10 min. 4. Place the steamed cod on hot plates. Sprinkle with salt and Espelette pepper. Drizzle with the coulis. Serve with snow peas.
24
For 4 people Preparation 15 min Cooking time 20 min
RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
for 4 people Preparation 15 min Cooking time 25 min
1. Scale and gut the sardines. Remove the backbone,
RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Peel and mince the onions. Rinse and slice the
rinse and pat dry.
zucchini, tomatoes, and lemons. 3. Preheat the oven to 390째F. Alternate layers of onions, zucchini, tomatoes and sardines in an oiled oven dish. Drizzle each layer with olive oil, sprinkle with salt, pepper and herbes de provence. Use the lemon slices for the last layer. Cook in the oven for 25 min. 4. Serve the tian of sardines warm or cold.
Tian of sardines 2 1/4 lbs fresh sardines 3 onions 3 zucchinis 4 tomatoes 2 lemons 3 tbsp olive oil 1 tsp herbes de provence salt, pepper
25
Sardines 6 fresh sardines filleted 2 tomatoes 2 fennel bulbs 1 lemon 3 hard -boiled eggs 1 star anise 2 tbsp. low-fat cream
with fennel For 4 people Preparation 25 min coocking time 25 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
1 garlic clove
1. Salt and pepper the sardine fillets,
6 sprigs of chive
skin side down, and sprinkle with 1
3 sprigs of dill 3 sprigs of chervil
tablespoon
of
olive
oil.
Cool
and
refrigerate.
4 tbsp. olive oil Salt and pepper
2. Rinse the fennel and cut them into sticks. Peel the tomatoes, remove the seeds and cut them into pieces. Peel the garlic. 3. In a skillet, melt with 2 tablespoons of cooking oil, the fennel, star anise and garlic. Salt and pepper and cook for 15 min. Add the tomatoes and mix with the cream. 4. Preheat the broiler. Pour the mixture into a baking dish. Place the sardine fillets on the vegetables, skin side up. Cook for 5 min. under the broiler. 5.
In
a
bowl,
mix
the
peeling
of
chervil and dill, chopped chives and 1tablespoon
of
oil.
Chop
separately
yolks and whites of boiled eggs. 6. Serve the sardines and vegetables, decorated
with
chopped
accompanied with herb sauce.
26
eggs
and
1. Pick up the sardines fillets with the tails still attached. Rinse with water, then pat dry with a paper towel. Zest then juice the orange. 2. Mince the onion then brown in a pan with 4 tbsp olive oil. Add the breadcrumbs, anchovies, and minced parsley. Saute over low heat till golden. Add the zest then drizzle with the orange juice. Heat for 1 min. Put to the side.
Sardines stuffed 3. Preheat the oven to 400째F. Place the sardines with the skin down on a lightly oiled sheet of wax paper. Sprinkle with sea salt and pepper. Spoon the stuffing into each of the sardines then drizzle with a little olive oil. Bake for 4-5
with orange sauce for 2 people Preparation 10 min Cooking time 15 min RECIPE_Alba PEZONE PHOTO_Laurence MOUTON
min.: the sardines should remain tender. Serve right out of the oven. 4 very fresh sardines 1 small white onion 4 tbsp breadcrumbs 2 anchovies packed in olive oil a few leaves of parsley 1 organic orange extra virgin olive oil salt, sea salt, pepper
27
For 4 people Preparation 20 min Coocking time 15 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
900 g squid, tentacles apart 1 package frozen beans 150 g smoked bacon 30 cl fish soup 2 garlic cloves
Stuffed
squid
4 tbsp. olive oil 1 bunch of parsley
1. Cook the beans according to the
1 pinch of Espelette pepper
package directions. Drain them and
pepper
keep warm. 2.
Rinse
the
squid.
Fry
the
tentacles for 1 min. in a pan with 2 tablespoons of cooking oil and peeled garlic cloves. Keep warm. 3. Mix the bacon, parsley, pepper and contents of the pan to obtain a smooth stuffing. 4. Stuff the squid with the mixed mixture
and
seal
them
with
a
toothpick. Let them brown for 3 min. over high heat in a skillet with the remaining oil. 5. Reduce the fish soup by half over high heat in a saucepan and pour over the squid. Allow to warm up for 2 min. and serve with beans drizzled with olive oil.
28
28 oz squid 2 onions 2 cloves of garlic 2 tomatoes 2 leaves of basil 1 sprig of thyme 12 black Nicoise olives 1 tbsp flour 2 tbsp olive oil 1 pinch cayenne pepper salt, pepper
Calamari for 4 people Preparation 35 min Cooking time 30 min RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
provencale 1. Gut the squid, remove the bone and the ink sac. Wash the squid under running water, cut into chunks, pat dry, then roll in flour. 2. Peel then mince the onions and garlic. Peel, seed and dice the tomatoes. 3. In a large pot, sautÊ the squid in hot oil. Stir for 5 min. then add the onions, garlic, tomato, thyme and cayenne. Sprinkle with salt and pepper. Reduce to low heat, cover and let simmer for ½ hr. At the end of the cooking time, add the olives and leaves of basil. 4. Serve the calamari hot or cold.
29
1 kg beef without bones (shoulder, cottage, shin ...) 2 large onions 2 garlic cloves 6 carrots 1 bay leaf
For 4 people Preparation 20 min Coocking time 3 h 40 RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
1 sprig of thyme 80 g pitted black olives 1 bottle of red wine (C么tes du Rh么ne) 4 tbsp. olive oil Salt and pepper
Provencal
braised beef 1. Pour the red wine in a small saucepan, boil it,
then flamb茅 it. Peel the onions and slice them. Peel 2 carrots, cut them into small cubes. Peel and press garlic cloves. Cut the meat into large cubes. 2. In a saucepan, heat the oil, let brown the meat on all sides. When it is well coloured, reserve it. Reduce heat, and, instead, put the onions, carrots and garlic. Scrape the bottom of the pan with a wooden spoon to collect the cooking juices. Cook for 5 min. 3. Put the meat in the casserole, add salt and pepper, add the thyme, bay leaf, wine, and bring to a boil. Cover, reduce heat and simmer for 3 hours 30 min. Before the end of the cooking, add the remaining carrots cut into chunks and olives. Serve hot with pasta or rice.
30
31
for 4 people Preparation 20 min Cooking time 1 hr RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH 4 rabbit legs
1. Heat the oil in a large pot and brown the rabbit
1 large onion
legs. Put to the side.
2 cloves of garlic 1 bunch of basil
2. Mince and peel the onions and garlic and place
1 bouquet garni
in the pot with the canned tomatoes. Scrape the
1 tbsp herbes de Provence
bottom of the pot with a wooden spoon. Add the
1 large can of peeled
bouquet garni, herbes de Provence, sugar, minced
tomatoes
basil, salt and pepper. Cook uncovered over low heat
1 tbsp sugar
for approximately 20 min., stirring often. The sauce
2 tbsp olive oil
should reduce in half.
salt, pepper
3. Put the rabbit legs back into the pot and continue cooking for 40 min. Serve the rabbit with wide noodles.
Rabbit
32
provenรงale
1 rabbit cut into pieces 4 poivrade artichokes 1 candied lemon 4 spring onions 2 shallots 1 carrot 1 tomato 1 lemon 6 basil leaves 20 black olives 2 tbsp. olive oil 2 tbsp. balsamic vinegar 20 cl white wine 1 sprig of thyme Salt and pepper
Southern For 4 people Preparation 20 min coocking time 35 min
RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
rabbit fricassee 1. Peel the artichokes and put them in water mixed with lemon juice. 2. Brown the rabbit pieces in the pan with oil. Add the scraped carrot cut into slices onions and shallots peeled and chopped, salt and pepper. Saute over high heat. 3. Add to the casserole thyme, olives, candied lemon and chopped tomato and artichokes cut in half. Pour in the vinegar and white wine. Simmer for 25 min. over low heat. 4. Serve hot sprinkled with basil.
33
34
For 6 people Preparation 20 min Cooking time 40 min RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
Chicken stuffed ham 1 lb free-range chicken fillets 1 lb ricotta or Mato cheese 12 slices of smoked country ham
with ricotta
1/4 cup of grated Parmesan
1. Chop the chicken fillets and blend
2 egg yolks
with the ricotta, Parmesan, egg yolks,
2 tbsp olive oil
lemon zest and pepper.
6 sage leafs the zest of 1/2 lemon
2. Place half of the mixture on a sheet
salt and pepper, mixed
of parchment and form into a small
parchment paper
loaf. Make a second loaf with the rest of the mixture. Overlap the slices of smoked ham and place the loaf in the center, then wrap the ham up over the top of the loaf to create a parcel. Repeat. 3. Make sure the parcels are completely wrapped in ham. 4. Brown the stuffed ham in a dash of olive oil, with the sage leaves for about 5 min. Bake for 35 min. Serve hot or warm with a salad.
Tips Serve with a dash of lemon juice.
35
11 oz quinoa 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 green bell pepper 1 onion 5 1/2 oz cream cheese 1/4 cup grated parmesan 1 bunch of parsley 1 tbsp olive oil
Quinoa stuffed
salt, pepper
bell peppers
1. Rinse the peppers then pat dry. Cut in half lengthwise. Remove the seeds then cook the peppers in the oven for 30 min at 350째F. Put to the side. 2. Heat the oil in a frying pan on high heat. Pour in the quinoa, mix well and cook for 3 min. Cover with water and continue cooking until the liquid is completely absorbed. Sprinkle with salt and pepper. 3. Peel and chop the onion, chop the parsley. Mix the quinoa with the cream cheese, onion, parsley, and parmesan. 4. Stuff the peppers with the mixture and put in the oven under the broiler for 15 min. Serve nice and hot.
For 4 people Preparation 1 hr Cooking time 45 min RECIPE_Hector BAROTOQUI PHOTO_ROUVRAIS
36
For 4 people Preparation 30 min Coocking time 50 min 4 large tomatoes 400 g minced lamb shoulder 2 onions 2 garlic cloves 1 egg 50 g pine nuts 100 g pitted black olives 1 tbsp. Provencal herbs 2 tbsp. olive oil A pinch of sugar Salt and pepper
Provencal stuffed
RECIPE_PRISMAPIX PHOTO_Carmen BAREA
1. Peel and chop the onions and garlic. Rinse the tomatoes, cut a hat and core them. 2. In a skillet, heat 1 tablespoon of oil and melt the value of 2 tbsp of the chopped onion. Add the lamb and cook for 5 min. by crushing with a fork. Salt and pepper.
tomatoes 3.
Mix
together
the
garlic,
pine nuts, chopped olives and provencal herbs. Add the egg. Stir this mixture in the chopped
meat.
Stuff
the
tomatoes
with this mixture. 4. Preheat the oven to 180째C (th.6).Grease sprinkle
the
a
baking
bottom
dish,
with
the
rest of the chopped onion, dust with
salt,
pepper
and
sugar.
Arrange the tomatoes on it; cover them with their hats and pour a little water in the dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 min. longer. Serve the tomatoes immediately.
37
1. Peel and pare off the onions and cook for 10 min. in boiling water. Rinse the tomatoes and courgettes. Cut hats off all the vegetables and core them with a spoon, saving the flesh.
Salt
inside
and
make
them
disgorge on absorbent paper. 2. Heat the oil in a pan. Add the flesh of the vegetables, peeled and crushed garlic, pine nuts and let sauté for 10 min. Sprinkle with chopped mint.
Three cheesestuffed vegetables 4 tomatoes 4 onions 4 round courgettes 100 g feta cheese 100 g mozzarella 100 g fresh goat’s cheese 50 pine nuts 2 garlic cloves 2 tbsp. olive oil
3. Mix each cheese in a bowl with 1/3 of the previous preparation. 4.
Fill
the
courgettes
feta
cheese
stuffing.
Place
the
stuffed in a dish, replace the hats, drizzle with oil and bake for 40 min. at 210°C (th.6-7). Serve immediately.
For 4 people Preparation 20 min Coocking time 1h RECIPE_Philippe ASSET PHOTO_Philippe ASSET
38
the
mozzarella stuffing and onions with
1 bunch of mint Salt and pepper
with
goat cheese stuffing, tomatoes with
8 round courgettes 2 large onions
1. Rinse the courgettes. Cut them to a third of their height and core them. Salt and pepper inside and let them drain turned on a grid. Chop the flesh. 2. In a skillet of 2 tbsp. of cooking oil, fry the peeled and minced onions without
browning.
Add
the
chopped
2 garlic cloves 35 g ricotta 30 g grated parmesan 30 g pine nuts 3 tbsp. olive oil 2 tsp. thyme 1 bunch of coriander Salt and pepper
courgettes, thyme, salt and pepper, stir over high heat. Allow to cool.
vegetables
Provencal stuffed
3. Preheat the oven to 210째C (th.7). Brown the pine nuts in a skillet. Chop them and mix them with the contents of the pan with the Parmesan, the chopped coriander, ricotta and peeled garlic. Fill the courgettes with this mixture, replace the caps and bake for 30 min. 4.
Serve
drizzled
the with
stuffed their
courgettes,
cooking
juices
and served with a green salad.
For 4 people Preparation 40 min Coocking time 40 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
39
Niรงoise tagliatelle 1. Place the peppers under the broiler.
Let them blacken and blister. Lock them for 5 min. in a plastic bag, then remove the skin. Remove the seeds and cut peppers
for 4 people Preparation 10 min Coocking time 10 min
into thin strips.
RECIPE_PRISMAPIX PHOTO_LAURENT ROUVRAIS
2. Cook the pasta according to the package
400 g fresh tagliatelle
direction. Drain them, sprinkle them with
3 bell peppers (2 red + 1 green)
oil.
1 can of anchovies in oil
Add
peppers,
drained
anchovies,
olives and pine nuts. Salt and pepper.
50 g black olives 50 g pine nuts
3.
Place
garnish
the with
immediately.
40
mixture basil
into leaves
the and
plates, serve
1 tbsp. olive oil 1 bunch of basil Salt and pepper
14 oz spaghetti 17 oz red mullet filets 8 black olives, pitted 4 tomatoes 1 tbsp minced dill 4 tbsp olive oil salt, pepper
with fish for 4 people Preparation 15 min Cooking time 10 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
Spaghetti 1. Cook the pasta in a large pot of salted boiling water following the time indicated on the package. Cook till al dente. 2. Blanch the tomatoes, then peel, remove the seeds, and crush. 3. Cook the filets for 30 sec. per side in a frying pan using 2 tbsp olive oil. Add salt and pepper. 4. Drain the pasta then place in a large serving dish. Add the rest of the olive oil, the fish in chunks, the tomatoes, and olives. Toss and serve hot, sprinkled with dill.
41
for 4 people Preparation 20 min coocking time 45 min TEXTE & STYLISME _Christina BEL PHOTO_Franck BEL 4 zucchini 6 tomatoes 3 tbsp. olive oil 1 level tbsp thyme Salt and pepper
Tomato-
zucchini tian 1. Rinse and dry the vegetables. Cut the tomatoes and zucchini,unpeeled, sliced about 1 cm thick. Preheat the oven to 180째C (th.6). 2.
In
slices
a
baking
of
tomatoes
dish, and
alternate zucchini,
salt and pepper. Drizzle with olive oil, sprinkle with thyme and bake for 45 min. 3. Serve hot in the baking dish.
42
1. Rinse and dry the eggplants. Cut them into slices about 1 cm thick. Preheat oven to 180째C (th.6). 2.
In
a
skillet,
saute
about
1/3
of the eggplant slices in hot oil. Repeat this process until all the eggplant is golden brown. 3. Arrange the eggplants in a baking dish. Add salt and pepper, sprinkle with thyme and bake for 25 min. Serve hot in the baking dish.
Eggplant tian 4 eggplants 4 tbsp. olive oil 1 level tablespoon thyme Salt and pepper
For 4 people Preparation 20 min Coocking time 25 min facile TEXTE & STYLISME _Christina BEL PHOTO_Franck BEL
43
1.
Cut
the
artichoke
stems
so
that
approx 1½ inches remains. Remove the outer leaves then cut off the points of the remaining leaves. Remove the choke. Cut the artichokes in half. Place them in water with lemon juice and put to the side. 2. Cut the stems off the mushrooms, wipe them under cold water, then cut into quarters. 3. Preheat the oven to 300°F. Remove the roots and 2/3 of the green stalks of the onions. Peel the carrots and leave an inch of carrot greens. In a dutch oven, sauté the onions and carrots in the olive oil.
barigoule 12–18 purple artichokes (depending on their size) 1 lemon 1/2 lb button mushrooms 1 bunch of spring onions 6 baby carrots 3 tbsp olive oil 2 slices prosciutto 4 sprigs of parsley 1 sprig of thyme
Artichokes 4. Add the mushrooms and the ham (cut into strips), then the artichokes with the stems up. Add the unpeeled garlic, thyme, parsley and bay leaf. Sprinkle with salt and pepper. Pour the white wine and the same amount of water into the dutch oven. 5.
Bring
to
a
boil
1 cup dry white wine salt, pepper
the
remain when ready. Serve immediately.
for 6 people Preparation 25 min Cooking time 1 hr RECIPE_Thalie BARDINET PHOTO_MARIELLE-GAULT
44
place
approx. 1 h. Only a little liquid should
1 bay leaf 4 cloves of garlic
then
uncovered pot into the oven. Cook for
for 4 people Preparation 20 min Cooking time 25 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS 1 lb tomatoes 1 red bell pepper 1 bunch baby carrots 1 bunch spring onions
1. Brown the bacon in a nonstick pan until it’s crispy. Put to the side.
1 head of garlic 4 thin slices of bacon
2. Peel half of the cloves of garlic,
5 sprigs of chive
then blanch them for 2 min in boiling
1 tsp thyme
water. Drain and put to the side.
2 tsp sugar 2 tbsp olive oil salt, pepper
Confit
3. Peel the carrots and onions, but leave
them
whole.
Peel,
seed
and
quarter the tomatoes. Cut the bell pepper in half and remove the seeds.
vegetables 4. Heat the olive oil in a frying pan, add
all
the
cloves
of
garlic,
vegetables, sugar and thyme.
the
Cover
with cold water. Sprinkle with salt and pepper. Bring to a boil and cook uncovered for 15 min. Continue cooking uncovered for 10 min. until the liquid is completely reduced. Stir well, add the crispy bacon and sprinkle with chives. Serve hot, warm or cold.
45
46
250 g flour 1 packet of baker’s yeast 35 g caster sugar 2 eggs + 1 yolk 5 cups milk 90 g butter 3 tbsp. icing sugar A pinch of salt For the custard 1 + 3 egg yolks 50 g cornstarch 50 ml milk 50 g sugar 1 vanilla pod 20 cl of cream 2 tbsp. orange flower water
1. Mix the yeast in the milk. Mix in a food processor, flour, sugar, salt, 2 eggs and dissolved yeast. Process to obtain a soft dough. Add the softened butter cut into pieces. Form a ball, dust with flour and set aside for 1 hour at room temperature covered with a clean cloth. 2. Roll out the dough, place it on a baking sheet and let rise for 30 min. under the cloth. 3. Prepare the cream: Boil the milk in a saucepan with the vanilla bean, split in two. Mix the sugar, 1 egg and 3 yolks. Stir in the cornstarch and half of the hot vanilla milk. Pour the mixture into the saucepan and cook for 1 minute turning; cream should coat the spoon. Allow to cool.
Saint-Tropez pie For 4 people Preparation 40 min Coocking time 30 min Waiting time 1 h 30 moyen RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
4. Preheat the oven to 180°C (th.8). Brush dough with 1 egg yolk mixed with 3 pinches of sugar and salt. Bake for 30 min. Dust with icing sugar and let cool. 5. Cut the cake in half. Whip the single cream into whipped cream, add the orange flower water and mix with pastry cream. Fill a pastry bag and decorate the pastry base with the cream. Cover the second disk of dough and set aside to cool until ready to serve.
47
1. Rinse the fruits and grate half
of
their
zest.
Squeeze
them and pour the juice into a saucepan. Heat without boiling. 2. In a bowl, beat the egg yolks with the zest and sugar until foamy. Sprinkle the cornstarch and stir it in gently. Stirring constantly,
pour
in
the
hot
citrus juice. Transfer the whole in
a
saucepan
and
cook
over
low heat, stirring and without boiling.
For 4 people Preparation 10 min Coocking time 10 min Waiting time 2 h RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
Citrus mousse 3. When the mixture is smooth,
remove from the heat, pour it into a bowl and stir in the egg whites beaten until stiff. Divide the mousse into individual bowls and set aside 2 h. to cool before serving. An untreated orange 1 lemon 4 eggs 50 g sugar 2 tbsp. cornstarch
48
1. Peel the mango, cut the half of
the
pulp
Squeeze1
into
small
orange.
dices.
Soften
the
gelatine in a bowl of cold water, squeeze them and let them dissolve in the orange juice with a packet of vanilla sugar. 2. Put the petit-suisse in a bowl with the mango cubes, pour in the orange juice added with gelatin and vanilla sugar, mix quickly.
with mango 1 large mango 2 oranges 8 petit-suisse 2 egg whites 2 packets of vanilla sugar 1 tsp. icing sugar 2 leaves of gelatine 1 tbsp. rounded sesame seeds
Frozen nougat 3.
the
stir
egg in
whites
the
until
sugar.
Add
this meringue to the petit-suisse mixture. Pour into a cake pan and set aside for 1 h. in the freezer. 4. Squeeze the remaining orange, mix the other half of the mango pulp, stir in the orange juice and the remaining vanilla sugar. Toast the sesame seeds in a dry pan. 5. the
For 4 people Preparation 20 min No cooking Waiting time 1 h
Whisk
stiff,
Remove freezer
serving.
the 20
Present
nougat min. it
cut
from before into
slices,sprinkled with sesame seeds and surrounded by mango coulis.
RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
49
1. Peel mangoes and cut the flesh into thin slices. Using a small knife scrape flesh from the pit, set aside. Slice melon and watermelon into strips. Cut strawberries into thin slices. 2. In a bowl, squeeze the juice of 2 lemons, add remaining mango flesh and honey, mix well. 3. Place a sheet of plastic wrap in a dish or on a plate. Assemble the lasagna on plastic wrap; begin with a layer of mango slices. Then alternate layers of fruit, including a drizzle of
honey
mixture.
Finish
the
last
layer with fruit of your choice.
Fruit lasagna wedge melon 1 wedge watermelon 2 mangoes 1/2 lb. strawberries 2 lemons 2 tbsp. honey Edible flowers
tips Use a very sharp knife with a thin blade to slice pieces.
50
4. Drizzle again with honey mixture and seal the wrap tightly around the fruit. Place a weight on the wrapped lasagna
and
refrigerate
overnight.
Serve chilled with a thin layer of icing sugar and/or garnish with edible flowers (nasturtiums, begonias, roses).
for 4 people Preparation 25 min No cooking Waiting time 12 hr RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
1/2 cup fresh or frozen berries
1.
In
a
saucepan, sugar
thick-bottomed
whisk
together
the
egg
until
and the
2 tbsp light creme fraiche (or sour cream) 1/4 cup sugar 1 large egg
mixture turns white. Heat over very low heat, still whisking, and add the creme fraiche.
Berry gratin with sabayon 2. Preheat the oven in broiler mode. Place the berries in 2 ramekins. (cream)
Pour mixture
the
sabayon
over
the
berries. Place in the oven and cook under the broiler just 2 or 3 minutes. Serve immediately.
tips If using frozen fruit, thaw ahead of time in a colander. To make the sabayon lighter, replace the creme fraiche with silky tofu.
for 2 people Preparation 15 min Cooking time 10 min RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
51
1. Rinse, dry and hull the cherries. Preheat oven to 180째C (th.6). 2. Beat the eggs; add a pinch of salt, the two sugars and milk. Sprinkle in the flour, mixing well until thick and creamy. 3. Put the cherries in a baking dish and pour over the previous preparation. Bake until the clafoutis is nicely browned, for about 30 min. Let cool before serving.
Cherry clafoutis 700 g ripe cherries 4 eggs 100 g flour 100 g sugar 1 packet of vanilla sugar 1/4 l milk A pinch of salt
For 4 people Preparation 15 min Coocking time 30 min TEXTE & STYLISME _Christina BEL PHOTO_Franck BEL Shopping_tissus, LINUM
52
53
250 g mascarpone 3 eggs 250 g of berries (strawberries, raspberries, blackberries ..) 3 tbsp. sugar 1 small package of finger biscuit 1 cup of strong coffee (or kirsch)
Tiramisu
Bitter chocolate powder (optional)
For 4 people Preparation 20 min No cooking waiting time 4 h RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
1. Separate the whites from the yolks. Put the yolks in a large bowl with sugar, froth the yolks, stirring briskly. Add the mascarpone, intimately linked. Beat the egg whites until very stiff. Fold the egg whites to the preparation. 2. In a bowl pour strong coffee. Dip the biscuits as and in coffee. 3. Take a cup or fill a bowl with a layer of cake and pour half of the preparation. Add fruits. Cover again the fruits of the preparation. Finish with a dusting of bittersweet chocolate widely (it is best to use a colander).
54
1. Slice vanilla pod in half and scrape the inside with a knife to extract the seeds. In a saucepan, bring milk, vanilla seeds and half the sugar to a boil. 2. Add semolina in a slow and steady stream, stirring
constantly.
When
the
semolina
begins to thicken, ladle into bowls or cups. 3. In each serving, place a fig cut into quarters and sprinkle with remaining sugar and crushed almonds. Serve hot or warm.
Semolina 1 1/4 quarts milk of your choice 1 vanilla bean or 2 tbsp. vanilla extract 15 almonds, coarsely chopped
with figs
5 fresh ripe figs or frozen 1 cup semolina 1/2 brown sugar
for 4-6 people Preparation 5 min Cooking time 5 min RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
55
8 figs An untreated orange 1 sprig of rosemary 4 tbsp. clear honey
1. Rinse the rosemary and chop it finely. Grate the orange zest and squeeze it to collect the juice. Pour into a small saucepan. Stir in honey, rosemary and zest. Boil for 5 min. Strain the juice.
with rosemary For 4 people Preparation 15 min Coocking time 10 min facile RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
Roasted figs 2. Preheat the oven to 210째C (th.7). Quickly rinse the figs and wipe them on
absorbent
paper.
Incise
them
crosswise and slightly separate the quarters. Place them in a baking dish. Drizzle them with the perfumed juice and bake for 5 min. Let stand for 5 min. in the oven off. 3. Serve the figs warm, drizzled with the cooking juices.
56
1 roll of pastry 10 figs 80 g almond powder 15 cl cream
1. Fill a pie plate lined with parchment paper
with the
pastry and set aside to cool.
1 packet of vanilla sugar 3 tbsp. apricot jam
2. Rinse quickly figs and cut them in half. 3. Preheat the oven to 210째C (th.7). Mix the cream with the almond powder and vanilla sugar. Pour over the pastry and arrange the figs. Bake for 40 minutes. 4. Heat the apricot jam with a little water, filter and top the pie with this mixture. Serve warm.
Fig pie For 4 people Preparation 20 min coocking time 40 min RECIPE_PRISMAPIX PHOTO_Laurent ROUVRAIS
57
cup coarsely broken almonds cup hazelnuts 1 cups sugar 1 tbsp.water 1 cup dark chocolate
Crunchy fruit and chocolate cookies for 20 cookies Preparation 10 min Cooking time 6 min Waiting time 4 hr RECIPE_Laurence MOUTON PHOTO_Laurence MOUTON
1. Arrange the almonds on a lightly oiled baking sheet. The almond must not overlap. 2. Next make the caramel: put the sugar and the water in a saucepan and leave them to cook. Do not touch. Leave the caramel to turn a golden color. Pour the caramel over the almonds and let the two combine. 3. Melt the chocolate in a small saucepan with a tbsp. of water. Spread the melted chocolate over the almonds and put them in the fridge so that they can combine. Break the large chunks into smaller pieces. Can be enjoyed any time.
58
for 4 people Preparation 45 min Waiting time 15 min Cooking time 30 min
1. On a floured work surface (or in a bowl),
RECIPE_Alba PEZONE PHOTO_Laurence MOUTON
shape flour into a mound and make a well in
3/4 lb. fresh pasta sheets
gradually incorporate ingredients, kneading
1 cup ricotta
until dough forms a ball and is elastic and
1 egg
smooth. Dust dough ball with flour, cover
honey
with plastic wrap; let rest for 15 min.
oil for frying Pasta dough : 2 cups flour 2 eggs + 1 egg yolk Water
the center. Add eggs and a little water,
before using. 2. To make pasta sheets, work on a lightly floured
surface
and
roll
dough
through
a
pasta machine, dusting with flour as needed. Pasta sheets should be thin and smooth.
Fried ricotta ravioli with honey 3. Prepare pasta dough sheets. In a small bowl, mix egg with 1 tbsp. of water. Use round
cookie
cutter
to
make
circles
of
dough. Brush with egg. Place a spoonful of ricotta in the center of the dough. Fold dough over the filling to create a half moon shape. Press the edges of the dough to seal. Use fluted cookie cutter to trim edges of the ravioli. Repeat with remaining ingredients. 4. In a saucepan heat oil. In batches, fry ravioli paper
until
towel
to
golden drain.
brown. While
Transfer still
to
warm,
drizzle with honey and serve.
Utensils: Pastry brush 4 in. round smooth edge cookie cutter 4 in. round fluted edge cookie cutter
59
an untreated orange 120 g butter 3 eggs 10 cl milk 150 g candied fruit 150 g caster sugar 1 tbsp. granulated sugar 300 g sifted flour 20 g bakery fresh yeast 2 tbsp. orange blossom water
For 4 people Preparation 20 min Coocking time 35 min Waiting time 1 h ou 2 h RECIPE_Monique MOURGUES PHOTO_Francis KOMPALITCH
The crown of the kings 1. Melt the butter and let cool. Take a little of it to grease a ringshaped mold. Reserve it in the fridge. 2. Warm the milk; pour it into a bowl on the yeast, mix. Finely grate the orange zest. 3. In a bowl, put the flour, make a hollow in the center, and pour the diluted yeast in the milk. Add the eggs, butter, caster sugar, orange blossom water and zest. Start mixing with a fork, then, knead vigorously with fingers until dough is smooth and elastic. 4. Place the dough in the mold, cover with a thick cloth. Let rise in a warm for 1 or 2 h. 5. Preheat the oven to 180째C (th.6).When the dough completely filled the mold, garnish it with the candied fruits, sprinkle with granulated sugar. Bake for 35 min. Serve warm or cold.
60
61
n Niçoise Tagliatelle 40_
o Olive Tapenade Tuna 4_
p pesto Sauce 14_
a
Pistou soup 17_
Anchovy and olive banderillas 6_
Pizza pissaladière 10_
Artichokes Barigoule 44_
Provencal Braised Beef 30_
b
Provencal Stuffed Tomatoes 37_
Bell pepper confit with goat cheese 20_
Provencal stuffed Vegetables 39_
Bell pepper millefeuille with basil coulis 21_
q
Berry gratin with sabayon 51_
Quinoa stuffed bell peppers 36_
Breadsticks with espelette pepper 15_
r
c
Rabbit Provençale 32_
Calamari Provencale 29_
Roasted Figs with Rosemary 56_
Catfish with Red Wine 22_
s
Cherry Clafoutis 52_
Saint-Tropez Pie 46_
Chicken stuffed ham with ricotta 34_
Sardines stuffed with orange sauce 27_
Citrus Mousse 48_
Sardines with Fennel 26_
Cod loin with piquillo coulis 24_
Savory madeleines with chorizo 8_
Confit vegetables 45_
Semolina with figs 55_
Crostini with Peppers and Anchovies 12_
Southern Rabbit Fricassee 33_
Crunchy fruit and chocolate cookies 58_
Spaghetti with fish 41_
e
Stuffed Squid 28_
Eggplant roulade 7_
t
Eggplant Tian 43_
The Crown of the Kings 60_
Eggplant with fresh cheese 18_
The pan bagnat 9_
escabeche de sardines 16_
Thin tomato pesto tart 13_
f
Three Cheese-stuffed Vegetables 38_
fig Pie 57_
Tian of sardines 25_
Fried ricotta ravioli with honey 59_
Tiramisu 54_
Frozen Nougat with Mango 49_
Tomato-Zucchini Tian 42_
Fruit lasagna 50_
v Vegetable Napoleon19_
index 62
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
Mediterranean temptations !