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.

Côté Table en Juillet, in July

Côté Table en Juillet, in July c’est le soleil ou l’ombre, mais c’est les vacances ! Un endroit à l’extérieur où se coucher en toute quiétude. Lire un bon livre. Siroter une boisson fraîche. Que demander de plus à l’été qui s’installe.

Comme le beau temps stimule l’activité créatrice, vous pouvez sans problème créer mille et un petits riens pour agrémenter la vie en plein air. Préparez à l’avance ces petits Cheesecake Ail et Fines Herbes, si appétissants et rafraîchissants. 

Ensuite un bon Poulet en Crapaudine, également préparé à l’avance et cuit au four, sans stress mais aussi au barbecue, quel régal…

Mais n’oublions pas la Salade glacée de Melon, Pastèque et Mangue au Citron Vert. Tout le monde aimera. Que cela soit à midi, au goûter ou après dîner. Alors, restez fidèles à La Classe de Cuisine. Excellentes vacances et je vous retrouverai avec le plus grand plaisir en Septembre avec de nouvelles et appétissantes recettes !




Côté Table en Juillet, in July it’s sun or shade, but it’s vacation time ! A nice place outside to hang out and relax. Read a good book. Sip a cool drink. What more to ask for the summer that settles.

As good weather stimulates the creative activity, you can easily create a thousand small things to make life happy in an open air zone. Prepare in advance these small Fresh herbs and Garlic Cheesecake, so appetising and refreshing.

Then a good Spatchcock Chicken, also prepared in advance and cooked in the oven, without stress but also on a BBQ, what a treat …

But let’s not forget the Iced Cantaloup, Watermelon and Mango Salad with Lime. Everyone will love it. Whether it be at noon, for an afternoon tea or after dinner. So stay tuned to La Classe de Cuisine. Wishing you excellent Vacations, I will write you with the greatest pleasure in September with new and appetising recipes !