La Douce Merveille (Pizza Prosciutto, Fromage de Chèvre et Figues)

 

2 petites pizzas

• 1 portion de pâte à pizza classique, cliquer ici pour la recette

Ingrédients pour les oignons caramélisés

• 15 ml huile d'olive
• 2 oignons, émincés
• 15 ml sucre
• 60 ml eau 
• 30 ml vinaigre balsamique
• 2 ml piment fort broyé
• Sel et poivre

1. Dans une casserole, chauffer l'huile, puis faire revenir les oignons et le sucre.
2. Laisser colorer les oignons sans remuer pendant quelques minutes.
3. Lorsque le fond de la casserole commence à brunir, remuer et laisser colorer de nouveau.
4. Lorsque les oignons sont bien colorés, ajouter l'eau, le vinaigre balsamique et le piment fort broyé.
5. Réduire le liquide à sec, puis retirer du feu, assaisonner.

Garniture pour 2 petites pizzas

• 4 tranches de prosciutto, coupées en 2
• 40 gr fromage de chèvre
• 2 figues fraîches, coupées en 6
• 1 poignée de roquette

1. Abaisser la pâte afin de former deux disques de 15 cm.
2. Garnir avec les oignons, les tranches de prosciutto et de petites boules de chèvre.
3. Terminer en disposant les figues sur les pizzas.
4. Cuire les pizzas sur la grille inférieure du four à 500F (250C) pendant 9 minutes.
5. Servir avec quelques feuilles de roquette fraîche.

BON APPÉÉÉÉTIT

Trempette au Fromage Bleu

 

• 250 gr fromage bleu
• 125 gr fromage à la crème
• 250 ml crème sure
• 45 ml ciboulette, ciselée
• 30 ml mayonnaise
• Sel et poivre

1. Mélanger le fromage bleu, la crème sure et le fromage à la crème au robot culinaire.
2. Ajouter la mayonnaise et la ciboulette, assaisonner au goût.
3. Servir avec vos légumes ou craquelins favoris.

BON APPÉÉÉÉTIT

Trempette de Chèvre Chaud à l'Érable

 

• 15 ml beurre
• 5 ml vinaigre de vin rouge
• 2 échalotes hachées
• 125 ml lait
• 5 ml sirop d'érable
• 125 gr fromage à la crème
• 250 gr fromage de chèvre
• 15 ml ciboulette finement ciselée
• 15 ml persil frais haché finement
• 1 ml flocons de piment fort
• Sauce piquante au goût

1. Faire revenir les échalotes dans le beurre à feu moyen.
2. Ajouter le lait, le vinaigre, le sirop d'érable, le fromage à la crème et le fromage de chèvre, mélanger.
3. Cuire et battre le mélange jusqu'à ce que les fromages soient complètement fondus.
4. Ajouter la ciboulette, le persil, les flocons de piment fort et la sauce piquante puis bien mélanger.
5. Servir aussitôt.
6. Déguster avec des morceaux de pain frais.

BON APPÉTIT

Sauce Cocktail

 

4 portions

• 30 ml mayonnaise
• 45 ml ketchup
• 15 ml sauce Worcestershire
• 1 goutte de Cognac
• 2 gouttes de sauce Tabasco
• Sel et poivre

1. Mélanger tous les ingrédients dans un bol.
2. Conserver au réfrigérateur.

BON APPÉÉÉTIT

Mixed Leaf and Peach Salad with Brie Crostini

 

                    A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.

Serves 4

• 1 large radicchio, separated into leaves
• 50 gr aragula
• 50 gr watercress leaves
• 8 radishes, sliced
• 3 large ripe peaches, pitted and cut into thick slices
• ¾ cup currants or blueberries
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• ¼ cup hazelnuts, toasted and roughly chopped

Brie crostini

• 1 small baguette, cut into 12 slices
• 125 gr ripe brie, cut into 12 slices (you can use creamy blue cheese for the crostini)

1. To make the crostini, preheat the broiler.
2. Lightly toast the bread slices on both sides under the broiler, top each toast with a slice of brie and cook until the cheese has melted and is just bubbling, set aside.
3. Combine the salad greens in a large salad bowl, add the radishes, peaches and about two-third cup of currants or blueberries.
4. Put the remaining currants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit.
5. Stir in the vinegarand season to taste.
6. Pour the dressing over the salad and toss together well to mix.
7. Scattered with the toasted hazelnuts and arrange the brie crostini on top.
8. Serve immediately.

BON APPÉÉÉTIT

Sweet and Sour Duck

 

                    Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East.

4 portions

• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons rice vinegar
• One-third cup plum sauce
• 2 tablespoons tomato paste
• 2 tablespoons canola oil
• 8 scallions, sliced
• 30 gr fresh ginger, peeled and cut into strips
• 4 duck breasts, skinned and thinly sliced
• 2 red peppers, deseeded and thinly sliced
• 8 kumquats, thinly sliced
• 250 gr bok choy, sliced lengthwise (or substitute shredded napa cabbage)
• 440 gr package Hokkien noodles

1. Mix together the soy sauce, vinegar, plum sauce and tomato paste in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan the scallions and ginger over a fairly high heat for about 30 seconds.
3. Add the duck and stir-fry over high heat for about 2 minutes until lightly cooked.
4. Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated.
5. Add the kumquats and cook for a further 1 minute.
6. Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through.
7. Add the bok choy and stir-fry for about 1 minute or until wilted.
8. Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated.
9. Serve immediately.

Variations: To make a vegetarian version of this dish, replace the duck with firm tofu.

BON APPÉÉÉÉÉÉÉÉTIT

Fusilli with Summer Pesto

 

                    Whole wheat pasta is a good source of complex carbohydrate and has a low GI value. Tossed with steamed summer vegetables and a fresh herb pesto, this makes a tempting and satisfying meal.

4 portions

• 3 zucchini, sliced
• 8 scallions, sliced
• 1½ cups shelled fresh peas
• 1¼ cups shelled fresh baby fava beans
• 350 gr whole wheat fusilli

Pesto

• 15 gr fresh flat-leaf parsley
• 15 gr cilantro
• 15 gr fresh mint
• ¼ cup pine nuts
• 1 large garlic clove, peeled
• 3 tablespoons olive oil
• ½ cup grated Parmesan cheese

1. To make the pesto, remove any large stalks from the herbs, then put the leaves in a small blender or food processor with the pine nuts, garlic and a little of the oil.
2. Blend until well mixed.
3. Gradually add the remaining oil to form a fairly smooth paste.
4. Add the Parmesan and freshly ground black pepper to taste and process briefly to mix, set the pesto aside.
5. Bring a large pot of lightly salted water to a boil.
6. Spread out the zucchini, scallions, peas and fava beans in a steamer basket that will sit snuggly over the pot.
7. Add the pasta to the pot of boiling water and bring back to a boil, then reduce the heat slightly and set the steamer basket on top of the pan.
8. Boil the pasta and steam the vegetables for 11-13 minutes until both are cooked and just tender.
9. Drain the pasta and turn into a large serving bowl.
10. Add all the pesto and stir it thoroughly through the pasta, then add the steamed vegetables and toss gently until well mixed.
11. Serve immediately or allow to cool and serve as a salad.

Variations : If you prefer, you can replace the fava beans with thin green beans that have been halved.

BON APPÉÉÉÉÉÉTIT