Tag Archives: Vegetable

Côté Table, en Musique, with Music

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Côté Table, en Musique, with Music car juin est le mois dédié à la musique ! Voici de quoi composer des petits festins entre amis. Prenons toujours les bonnes choses que nous offre la saison et régalons-nous.

Dans ces variations gourmandes nous avons tout d’abord la recette des Oeuf Mollet sur Poireau Vinaigrette qui est une entrée raffinée mais en même temps très facile à réaliser. 

Ensuite voyons ces mariages arrangés, ces cadeaux gourmands avec ici une Blanquette d’Agneau au Vin Blanc. Ce plat respire la bonne humeur et la simplicité. 

Enfin, comme dessert, ultra facile et gourmand, proposons une part de fantaisie pour ne plus tourner en rond avec les mêmes recettes. Variez les ingrédients, jouez avec les textures et les formes.  Essayez sans attendre ce Sorbet aux Fruits Rouges sans sorbetière ! Un Sorbet maison.

 Côté Table, en Musique, with Music

 

Côté Table, en Musique, with Music because June is the month dedicated to music! Here is selection of small treats for you to create with friends. As you know, our motto is to always take the good things we have in season, and treat ourselves.

In these inspiring variations we first start with the recipe of the Soft Boiled Egg on Leek Vinaigrette, which is a refined but at the same time very easy recipe to make. 

To follow-up on the delicious starter, here is an amazing combination of flavours in this Lamb Casserole in White Wine. This dish exudes good humor and simplicity.

Finally, for the dessert let’s vary the ingredients, and play with textures and shapes! So, try out this ultra easy and vibrant Red Fruit Sorbet which doesn’t need an ice-cream maker! Mmmm…

Côté Table, au Marché, at the Market

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Aujourd’hui, c’est Côté Table, au Marché, at the Market, dans mon Sud-Ouest odorant et verdoyant. Je voudrais régaler l’oeil et les papilles des petits et des grands. Le mois de Mai est le plus joli des mois !

En Mai, la nature est reine et c’est elle qui fait le décor. Pour recevoir en toute simplicité, commençons donc par des petites Panna Cotta aux Asperges Vertes.

Ensuite un retour à la nature qui célèbre les saveurs du jardin avec cette Omelette Verte Roulée. C’est une omelette haute en couleurs. 

Enfin, régalons-nous autant que nos hôtes avec ces Petits Pots de Crème aux 3 Parfums. Nos pichets de faïence attendent en rang de délicieux nectars mais évoquent aussi la couleur et la douceur du lait pour nos crèmes… 

 

Côté Table, Au marché, at the Market

Today, it’s Côté Table, at the Market, au Marché in my fragrant and green South West. I would like to treat the eye and the taste buds of youth  and seniors. May is the most beautiful month of the year !

In May, nature is queen and she is the decor. To welcome in complete simplicity, let’s start with these savoury Green Asparagus Panna Cotta. 

Then a return to nature that celebrates the flavors of the garden with this Green Rolled Omelette. It’s a colorful omelette.

Finally, treat yourself as much as your guests with these Small 3 Flavours Cream Pots. Our beige pottery jugs wait in row of delicious nectars but also evoke the color and the sweetness of the milk for our creams…

Green Asparagus Panna Cotta

Seasonal Green Asparagus Panna Cotta. What a nice way to taste springtime dinners with these seasonal vegetables. These Savoury Green Asparagus Panna Cotta have to be served chilled, with a home made vinaigrette of fresh herbs from the garden…

 Green Asparagus Panna Cotta

First, here is the list of the different ingredients you will need to prepare these Green Asparagus Panna Cotta that serves 4 to 6 people

  • A small bunch (250 g or 1 lb) green Asparagus
  • 300 ml or 1/2 pint double cream
  • 2 fine leaf gelatine or 2 teaspoons Agar Agar flakes
  • 1 pinch Espelette pepper
  • Salt and pepper from the mill
  • 2 basil leaves, 2 mint stems and 1 sprig of dill
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar

Now here are the few steps you will need to follow to make these Green Asparagus Panna Cotta.

To start, wash the asparagus. Cut the end of the stems if necessary. Detail them roughly in small sections. Then cook them in salted boiling water for about 15 minutes depending on their size. Finally, immerse them in icy water. They will stay green. Drain and set aside.

Now dip the gelatine leaves in a bowl of cold water to soften. Bring 100 ml double cream to a boil in a saucepan. Out of the heat, melt the gelatine previously well drained.

Add the green asparagus and the remaining cream to the pan. Keep some asparagus tips for decoration. Mix everything then pass through a sieve. Finally, adjust the seasoning and divide the mixture into small glasses.

Cool and refrigerate for about 2 hours to allow the mixture to solidify.

Meanwhile, rinse and drain your basil and mint leaves and the dill. Chop them, then season with olive oil, vinegar, Espelette pepper and mix well. Finally, when serving, put a tip of Asparagus on each Panna Cotta. Sprinkle gently with the vinaigrette.