Dishes

Spring recipes ...


Some recipes for the weekend

To savor, as a family and without moderation, these recipes that smell like spring and summer.

ON THE MENU

  • Blue Belle Millefeuille with Parmesan
  • Veal axoa with Agen IGP prunes
  • IGP Périgord strawberry and walnut cake

Blue Belle Millefeuille with Parmesan

Ingredients for 12 people:

12 to 15 Blue Belle potatoes

50 g melted butter

25 g grated Parmesan

2 garlic cloves, chopped

1 C. of fresh thyme leaf.

How the recipe unfolds:

Grease twelve muffin cups with butter. Wash the Blue Belle and slice with a mandolin about 1.5 mm thick. Place them in a bowl and add the melted butter, grated Parmesan, garlic, salt, pepper and thyme.

Mix so that the potatoes are coated with the ingredients. Make stacks of potato slices and place them in the muffin cups. Season with a pepper mill and place in a ventilated oven for 25 to 30 minutes at 180 ° C. Remove and let sit for 5 minutes.

Unmould the millefeuilles and sprinkle with Parmesan and fresh thyme. Finish, optionally, with a little chive cream.

A recipe Jason Bayes, hotel de la Pointe de Mousterlin in Fouesnant (29).

Veal axoa with Agen IGP prunes

Ingredients for 6 people:

10 prunes of Agen IGP

800 g of veal (in the shoulder)

3 green peppers from Landes

1 red pepper

1 onion

1 clove of garlic

Espelette pepper.

How the recipe unfolds:

Cut the meat into fine pieces. Brown the veal in a little olive oil, season with salt and pepper. Brown for a few minutes.

Meanwhile, peel and mince the onion and garlic (remove the sprout). Wash, remove the seeds from the peppers and peppers then cut them into strips lengthwise. Add the vegetables to the meat with a few pinches of Espelette pepper. After about ten minutes, add part of the whole prunes and the other part cut into thin strips.

Cover the veal axoa with prunes for about 30 minutes, stirring regularly. Adjust the seasoning to 3/4 of the cooking time if necessary.

IGP Périgord strawberry and walnut cake

Ingredients for 6 people:

250 g of Périgord IGP strawberries

100 g walnut kernels

3 eggs

50 g flour

150 g of powdered cane sugar

80 g butter

1 C. tablespoon of Armagnac

1 pinch of salt, water.

How the recipe unfolds:

Heat the oven to 150 ° or th 5.

Crush the walnut kernels in a mortar. In a salad bowl, whisk 140 g of the sugar and the eggs. Then add the flour, nuts, softened butter, salt and Armagnac. Mix well then place the preparation in small flexible molds. Bake the cupcakes for 25 to 30 minutes.

Make a julienne of strawberries and keep a few whole. Cut a strawberry into slices. Place one of the slices on a plate, on top of a walnut cake, a little strawberry julienne and finish with another slice of strawberries. Prepare a caramel (40 g of sugar) then cover the whole.

Visual credits: Blue Belle millefeuille with parmesan: © F. Schmitt-Germicopa Veal axoa with Agen prunes IGP: © J-C Amiel / M. Leteuré / Agen IGP prunes IGP Périgord strawberry and walnut cake: © J-C Amiel / M. Leteuré / Périgord IGP strawberry

Video: 7 EASY + HEALTHY SALADS FOR EVERY DAY OF THE WEEK. Fablunch (October 2020).