By
Martin Leduc
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Next Sunday is Mother’s Day. What if, instead of a material gift, you cooked for your mother this time? actu.fr gives you some simple and delicious recipes that you can make to please the whole family.
Purple French asparagus salad “At the foot of the Pyrenees”
For 4 people: 750 g purple asparagus from France, 4 eggs, 8 thin slices of bacon, 4 strawberries, 50 g Pyrenean sheep’s cheese, olive oil, lemon juice, fine salt.
Dip the eggs in boiling water, boil them for 5 to 6 minutes after boiling again. Cool them immediately with cold water to stop the cooking. Finally peel them carefully under a stream of cold water so as not to damage them.
Preheat the oven to 180°C. Arrange thin slices of sheep’s cheese on a baking tray (or baking paper). Cook for 3 to 5 minutes in the oven. Let rest for 15 minutes before removing the tiles. Rinse the strawberries and halve them lengthwise.
Trim the ends of the French purple asparagus, then cut them in half lengthwise. “Snack” them for 2 minutes on each side in a little olive oil (in a pan or on a baking sheet). Grill the bacon at the same time.
Prepare the lemon vinaigrette: mix 3 tablespoons of olive oil, a tablespoon of lemon juice, a pinch of fine salt.
Divide the French asparagus between the plates, then add the bacon, strawberries, eggs and cheddar cheese chips. Finish with the lemon vinaigrette. Just before serving, open the soft-boiled egg.
A recipe suggested by FLo.
Wellington style fish with cherry tomato salad
For 2 people: 220 g trout (or salmon) fillets, ½ tsp. tablespoon of honey, ½ tsp. tablespoon olive oil, 3 tbsp. lemon juice, 1 tbsp. tablespoons Kikkoman naturally fermented soy sauce, 170 g puff pastry, 1 egg yolk. Salad: 380 g cherry tomatoes, 40 g red onion, 10 fresh basil leaves, 1 tablespoon lemon olive oil, ¾ tsp. tablespoons of Kikkoman naturally fermented soy sauce, a few drops of lemon juice.
Remove the skin from the fillets and the most visible bones. Then cut the fish into 4 equal pieces. In a bowl, combine honey, olive oil, lemon juice and Kikkoman soy sauce. Add the fish and stir. Then let it rest in the fridge for 60 minutes.
Divide the puff pastry into 4 rectangles. Remove excess marinade from the fish pieces and then place each piece in the center of the dough. Then fold the puff pastry over the fish and press the sides together. Brush the top of the dough with beaten egg yolk to give it a nice color. Bake at 180°C for approx. 30-35 minutes (until the dough starts to turn brown). Let cool for 5 to 10 minutes.
Meanwhile, prepare the salad by starting by cutting the cherry tomatoes into 2-3 pieces. Finely chop the onion and basil. Place cherry tomatoes in a salad bowl, sprinkle with lemon juice, add onion, basil, lemon olive oil and then Kikkoman soy sauce.
Serve the fish Wellington style with the salad.
Lamb skewers with lemon and Greek salad
For 4 people: 500 g lamb shoulder cut into cubes, 4 tbsp. tablespoon of olive oil + 1 fillet, 2 lemons, 1 clove of garlic, 2 tbsp. tablespoons dried oregano, 4 mini cucumbers, 200 g cherry tomatoes, 200 g feta, 1 red onion, 100 g purple olives, salt and pepper
Put the lamb cubes in a salad bowl and then add 4 tablespoons of olive oil, the juice of 2 lemons, minced garlic and 1 tablespoon of oregano. Mix well and cover the salad bowl and refrigerate for 2 hours.
Prepare the Greek salad. Cut the cucumbers into sticks lengthwise, cut the red onion into rings, cut the cherry tomatoes in half. Add to a dish with crumbled feta, olives, remaining oregano, salt and pepper. Drizzle with olive oil.
Heat up the plancha or grill. Place the pieces of meat on previously moistened skewers.
Cook the skewers for 2 minutes on each side, then serve immediately with the Greek salad.
Exotic rice porridge, creamy mango passion fruit
For 4 to 6 people: Creamy mango: 150 g mango puree, 100 g sugar, 2 eggs, 20 g cornstarch, 1 pinch of salt, 1 passion fruit. Rice pudding: 1L whole milk, 30 cl whipping or coconut cream, 120 g Vivien Paille special dessert rice, 1 vanilla bean (or 1 teaspoon extract), 70 g sugar.
In a salad bowl, mix all the creamy ingredients with a whisk to avoid lumps. Microwave for 1 min 30. Whisk to combine. Return to microwave for 1 min 30. Whisk again to combine. Repeat the operation once or twice to achieve a creamy but not too compact consistency. The preparation will solidify when cooled. Place 2 generous tablespoons in the bottom of the ramekins and set aside.
At the same time, cook the rice in boiling water for 5 minutes. Drain and rinse.
Bring the milk to the boil with the split and scraped vanilla bean. Add the rice and simmer gently for about 45 minutes. Stir regularly.
At the end of cooking, the grains should be cooked but still crisp. Remove from heat. Add sugar and cream. Mix well and cover for 15 minutes. Decorate the ramekins.
Leave to cool and serve with the fresh passion fruit pulp on top.
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