Tartelette Poire & Gbeigna (Pear tart & Gbejna)

(For4 persons)

250 Puff Pastry

White Gbejna

Pears

honey

Cayenne pepper

Salt

Pepper

Method

Peel pear and slice Slice the gbejna

 Heat the oven for approximate 210 degree Roll and open the pastry. Place inside oven tray and make tiny holes with  a fork.

In layers place a slice of pear, then a slice of Gbejna, then pear then Gbejna till the container is full Add a drop of honey, very little of  salt and pepper and a dash of cayenne pepper. Place into the over of approx 30 till pastry is cooked

 

  

Escargots de Bourgogne

(For2 persons)

 12 snails

Butter

White wine

Olive oil

Parsley

Cooking salt

Salt

Pepper

Garlic

Cream

Bacon

Lettuce

Tomatoes

 Method

Switch on oven grill. Put 6 slices on bacon in tray under the grill till cook and become crunchy.

Switch on pan, put the butter and let getting brown, add some olive oil.

Put the snails, garlic, chopped parsley, salt and pepper.

Let cook few minutes till the snails becomes tenders.

Remove pan from the gas and add fresh cream.

On a large plate, put the lettuce, tomatoes, add crunchy bacon.

Put the pan with the snails on the gas and let reduce few seconds

Put the snails on the plate near the bacon, add the cream and serve hot and straight away

Canard aux poivre et Cognac (Duck with pepper corn and brandy)

(For 2 persons)

2 Duck breast

20g Pepper Corn

20 cl Cognac (optional)

25 gr Butter

Chicken Stock

White wine

Thinned milk

Corn  flour

1 onion

1 Carrot

Celery

Salt

Pepper

 Method

 Put butter in the deep pan, when very hot put the Duck breast

Cook both sides for few minutes Remove the breast and put them in oven (180 degres) for apprx 20mins

Peel and cut onions, carrot and celery in small slices. In the same used pan used before, put in the vegetables, add pepper and let them get a nice brown colour.  Deglase with the white wine and chicken stockLet the liquid reduce, then taste and season accordingly.  Sift the vegetables and keep the juice aside. Put pepper corn into the pan, add the juice back in.  Melt corn flour in some water and pour in the hot pepper sauce and on low heat mix sauce till it thickens. Add a little thinned milk stir and switch off gas.  Gently place sauce in a plate, Get out the duck breast from oven, Slice duck and  place on top of the sauce.  Heat some brandy, light it up and flambé on top of meat.

Chicken with onions and prunes

(For4 persons)

 1 Kg chicken breast

200 gr prunes

50 gr prunes jam

100g taragon

2 onions

30 g Butter

Glass of white wine

Bay leaves

Salt

Pepper

 

Method

Put the prunes in warm water for 10 minutes.  Remove from water and cut them

In a pan put sliced onions and butter and cook slowly.Remove onions from the pan

Put onions and prunes on slice of chicken, roll and tie up the chicken.Put salt and pepper

Put the chicken in the pan with butter and cook and each size, add white wine and a drop of jam and some prawns

Put in oven for 40 minutes, remove from oven, slice the chicken, in a plate pour some sauce, place chicken slices and add tarragon 

Tarte Flamiche (Leek tart)

(For4 persons)


250 Short crust Pastry 

1000 Kl leeks 

100g bacon 

50 g butter 

2 eggs 

250 g Fresh cream 

Drop of milk 

Nut meg 

Bay leaves 

Salt 

Pepper 

100g Grated cheese 



Method

Wash and clean leeks, then cut in 2cm cubes

Put butter in hot pan and allow to colour brown, add bacon, later add leeks and bay leaves, cook till leeks are ready. Always season salt and pepper according to your taste 

While leeks are cooking, roll out the pastry in a oven tray. 

In a bowl mix the eggs, milk, cream and nutmeg and whisk gently. 

Sift the cooked leeks from its juice and place equaly on the rolled pastry 

Pour the egg mixture over the cooked leeks. Do not cover the tart. 

Place in the oven for approximate 40 minutes at 180 degree 

Half way through its cooking, sprinkly flakes of grated cheese 

bon appetit

Salmon

Today Didi cooked salmon with a orange and Campari sauce and rice.