Côté Table, été Indien… Indian Summer

Aujourd’hui avec Côté Table, été Indien… Indian Summer, nous cuisinons une fois et mangeons deux fois. Les légumes d’automne sont parfaits pour nourrir une tablée mais aussi pour cuisiner des plats préparés à l’avance. Tout d’abord, cette recette de Ratatouille au Butternut est incroyablement polyvalente et fait d’excellents restes. Cuisinez et dégustez comme une Ratatouille avec de la viande servie simplement avec un plat de Purée de pommes de terre et faite avec des légumes de saison. Le lendemain, profitez des restes.

Vous pouvez faire la même chose avec le Cake à la Courgette Jaune et Gruyère. Doublez les proportions et cuisez deux fois la quantité dans deux moules, puis organisez-les en deux dîners différents. La meilleure façon de profiter de votre dîner est de garder une portion pour un autre jour quand vous savez ne pas avoir le temps de cuisiner le lendemain. 

Enfin, un dessert facile et délicieux à la fois consiste à préparer des Cake de Framboises, mais de la même manière. Faites cuire en une fois, mangez en deux fois et dégustez-les avec encore plus de plaisir. Alors, à bientôt sur La Classe de Cuisine.

Newsletter Novembre2018

 

Today with Côté Table, été Indien… Indian Summer, we cook once and eat twice. Autumn vegetables are perfect to feed a crowd or for batch cooking for the week. First, this recipe of Ratatouille with Butternut is incredibly versatile and makes great leftovers. Cook and enjoy as a meat Ratatouille served simply with a Potato Purée dish and seasonal vegetables. The following day, enjoy the leftovers.

You can do the same with the savoury Yellow Courgette and Gruyère Savoury Cake. Cook twice the amount in two different tins, then transform it into two different dinners. The easiest way to stir up suppertime is to keep one portion for another day when you don’t have time to cook from scratch.

Finally, an easy and sweet dessert is to make Raspberry Cake, but the same way. Bake once, eat twice and enjoy them even more… See you soon at La Classe de Cuisine.

Beetroot Fritters

These Beetroot Fritters with horseradish cream and spinach have a subtle, earthy flavour and that you can enhance by the warmth of the cumin and the kick of the horseradish.

Beetroot Fritters

First, here is the list of the different ingredients you will need to make the Beetroot Fritters that serves 2

  • 2 raw beetroots, about 100 g each
  • 4 Tbsp Greek style yogurt
  • 1 tbsp horseradish
  • 1/2 tsp ground cumin
  • 2 Tbsp chopped dill
  • 4 Tbsp plain flour
  • 2 large beaten eggs
  • 2 Tbsp olive oil
  • 120 g pack baby spinach

Now, here are the few steps you will need to follow to make the Beetroot Fritters with a prepping time of 15 minutes and a cooking time of 10 minutes

Grate the Beetroots. For that wear rubber gloves if possible. Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.

Beetroot

Mix together the yogurt and horseradish, season.

Put the cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well. Then, stir in the beaten eggs. Heat the olive oil in a large frying pan and drop 6 spoonfuls of the mixture into the pan. Cook in batches, if needed.

Beetroot Fritters-2

Fry for 3 to 4 minutes on each side, then drain on kitchen paper. Put the spinach leaves in a bowl and toss through the dressing with some roughly chopped walnuts if you like.

Divide the fritters and salad between plates, scatter with dill and serve with the horseradish cream.

You may also like  Beetroot with Pear Soup  and/or  Beetroot Flan

 

Homemade Meat Lasagna

Homemade Meat Lasagna is a dish to which I gave my personal touch. I find that there is nothing better than adding to this kind of high-protein dish, fresh vegetables and … fresh herbs!

First, here is the list of the different ingredients you will need to make these Homemade Meat Lasagna that serves 4 to 6

  • One finely chopped shallot and one crushed garlic clove
  • Two carrots and one branch of celery cut into small cubes
  • 2 Tbsp olive oil
  • 1 lb (400 g) ground beef
  • 1 lb (400 g) tomato coulis
  • 2 Tbsp flour, 2 Tbsp (25 g) butter and 2 cups (500 ml) milk
  • two balls fresh mozzarella
  • 1 tsp Fresh thyme
  • 4 oz (100 g) grated Gruyère cheese
  • 2 oz (50 g) grated Parmesan cheese
  • 9 fresh Lasagna leaves

Now, here are the different steps you will need to follow to make the Homemade Meat Lasagna with a 30 minute preparation

Start by browning the shallot, garlic clove, carrots and celery in the olive oil. Let it soften. Then, before they turn color, add the minced meat and fry. Then add the tomato coulis, thyme, salt and pepper. Lower the heat and simmer for about 30 minutes.

Meanwhile, prepare your bechamel with the butter and flour. As soon as your mixture blondit, add your milk all at once and stir until you get a smooth sauce. Season.

In the bottom of a buttered baking dish, spread a little bechamel sauce with a wooden spoon. Lay a first layer of lasagna and season with sliced ​​mozzarella and parmesan cheese.

Then put another layer of lasagna and spread one-third of the tomato mince and parmesan cheese. Alternate the béchamel, the lasagne leaves, the tomato mince, until all the ingredients are gone.

Finish with a layer of lasagna covered with bechamel sauce and grated gruyere cheese. Finally, put in an oven at 180°C or 350°F for about 35 to 40 minutes then serve hot.

Now, if you’re a fan of Lasagna, try these Vegetarian Lasagna without hesitation. It’s an easy dish to make and just delicious!

Vegeterian Lasagna