Votre Table en Avril, April’s Table

Aujourd’hui, avec Votre Table en Avril, April’s Table, prenons le temps de cuisiner, passer du temps à table et bien manger.

Redécouvrons tout ce que nous évoque la période de Printemps, avec un P majuscule ! Si je vous dis : une volaille, un bouillon corsé, des légumes tendres, une cocotte, vous me répondrez : Poule au Pot. Voilà les ingrédients de l’une des plus célèbres recettes de la cuisine française. 

Mais commençons par une saveur marine, tout aussi célèbre. Les Rillettes aux 2 Saumons. C’est absolument délicieux, surtout servi avec des petits radis vinaigrés mais aussi avec un Chutney.

Enfin, s’il y a bien un sujet qui nous ressemble, nous Français, c’est bien manger. Et la gourmandise en fait partie. Mettons à l’honneur La pâtisserie française avec un peu d’insolite au dessert. Je veux parler de la Rhubarbe et ce petit Parfait à la Rhubarbe. Alors, bon appétit sur laclassedecusine.com ! 

Today, with Votre Table en Avril, April’s Table, let’s take the time to cook, spend time together and eat well.

Let’s rediscover everything that the Spring period evokes, with a capital S ! If I tell you: One Hen, a strong stock, tender vegetables, a casserole, you will answer me: Poule au Pot. These are the ingredients of one of the most famous recipes of French cuisine.

But let’s start with an equally famous sea flavour. The 2 Salmon Rillettes. It is absolutely delicious, especially when served either with small vinegar radishes or  a Chutney.

Finally, if there is one thing that identifies us French, it is that we eat well, and love being gourmets. Let’s put French pastry in the spotlight with a little unusual dessert. I would like to talk about Rhubarb with this Rhubarb Parfait. So, bon appétit and see you soon at laclassedecusine.com !

Saffron Chicory Soup

This Saffron Chicory Soup is a soup idea that awakens the taste buds. Let ourselves be tempted by the charm of these spices from all over the world. Delivered in small tubes or hermetic boxes of about 10 grams, the spices sublimate, by small touches, the dishes.

Saffron Chicory Soup

First, here is the list of the different ingredients you will need to prepare the Saffron Chicory Soup that serves 4 

  • 600 g chicory
  • an onion
  • a potato
  • 1 small liter of milk
  • 20 g of butter
  • 3 teaspoons saffron powder
  • Salt and pepper from the mill

Now, here are the few steps you will have to follow to make this Saffron Chicory Soup with a preparation and a cooking time of 10 minutes each

Melt the sliced ​​chicory and the peeled and chopped onion with the butter in a large saucepan for two minutes over low heat. Set aside.

Sprinkle with 2 teaspoons of saffron. Mix for a minute then pour the milk and heat, slowly.

When boiling, add the peeled and chopped potatoe. Slightly stir. Continue to cook for about 8 minutes over low heat and covered.

Finally, mix the soup with the blender dipping, rectify the seasoning and serve hot, sprinkled with the rest of Saffron and decorated with a few pieces of chicory leaves and parsley.

Eggplant Caviar

Eggplant Caviar is an easy appetiser to make, also cheap and healthy. Delicious on toast, but also pasta, grilled fish or roasted poultry. If you like, you can spice up your eggplant cream with a little Espelette pepper, even better !

Eggplant Caviar

Now, here is the list of the different ingredients you will need to prepare the Eggplant Caviar that serves 4 

  • 2 Eggplants
  • 1 garlic clove
  • 25 cl or 1 cup Earl Gray tea
  • Olive oil to spread
  • Flower salt ( Fleur de Sel) and freshly ground pepper

Now, here are the few steps you will need to follow to make this Eggplant Caviar

Start by preheating the oven to 200 °C or 375 °F. Cut the eggplants in half, lengthwise. Place them on a baking sheet lined with parchment paper. Slightly incise the flesh by squatting with a knife, sprinkle with a drizzle of olive oil. Sprinkle with fleur de sel and bake for 30 to 45 minutes.

As soon as the top is golden, turn over the eggplants, sprinkle them with the brewed tea and continue cooking. When the flesh is tender, remove the eggplant from the oven. Put the aubergine/Eggplant flesh in a blender with the crushed garlic until you get a cream.

Put in a cool place and just before serving, pour a few drops of Olive Oil on top.