Summer vegetable terrine with sauce vierge (by Ladurée)

Summer vegetable terrine with sauce vierge

I once bought the Entertaining book by Ladurée – L’Art de Recevoir in French. I was first disappointed with the 10 mini books. One is an address book, the other nine contain 10 to 15 recipes but including some with no directions at all but “a go to your closest the boutique to order”. Not buying a recipe book to get to go to the shop! Disillusion past, I had a closest look to the books. And I found some interesting ideas and recipes in it. Including this superb summer vegetable terrine with sauce vierge. Absolutely amazing. My version is a bit gross as I didn’t cut the veggies very regularly, not using a mandoline. Plus I reversed the eggplant and zucchinis. Anyway, it tasted great. Only downside of this recipe, do not look for the perfect slice cut as there is no setting agent in the terrine. It would surely be easy to do but I just love the smooth texture of it without a jelly mash.

Summer vegetable terrine with sauce vierge (by Ladurée)

To cook one day in advance

Ingredients :

For a 20cm/8inches Ø rectangular mold

Terrine

  • 4-5 tomatoes
  • 2 tablespoons of salt
  • 5cl/1,5fl.oz olive oil + 2 tablespoons
  • 1 eggplant
  • 1-2 zucchinis
  • 10g/0,4oz thyme
  • 20+3 basil leaves.
  • 2 onions
  • 80g/2,8 black olives

Sauce vierge

  • 1 tomato
  • 50g/1,8oz shallots
  • 10 basil leaves
  • 1 lemon
  • 5cl/1,5fl.oz olive oil
  • salt, white pepper

Summer vegetables terrine-2

Directions:

The sauce vierge. Use a sharp knife to cut a cross on the tomatoes bottom. Plunge in boiling water for 30 seconds. Take them off the water and plunge in cold water. Peel the tomatoes. Cut in four segments. Take the seeds out. Cut in small pieces. Pour in a bowl.

Chop finely the shallots and basil. Add to the tomatoes.

Cut the lemon in two. Squeeze one half and pour the juice on the tomatoes.  Peel the other half. Take the seeds out. Cut in small pieces. Add to the sauce. Add the olive oil, salt and pepper. Leave to marinate for 12 hours.

The vegetable terrine. Preheat the oven to 80°C/180°F. Wash the tomatoes. Slice them to a little 1/4 inch. Spread the salt and 2cl/0,6 fl.oz of olive oil on top. Cook for one hour. Reserve.

Preheat the oven to 180°C/350°F. Slice the eggplant and zucchinis lengthwise using a mandoline . Smear 3cl/0,9 fl.oz of olive oil on it. Sprinkle the thyme. Cook for 10 minutes on a grill covered with parchment paper.

Chop the onions. Cook for 20 minutes in a pan with 2 tablespoons of olive oil. Chop the olives and basil. Add to the onions and cook for 5 more minutes.

Cover the cake mold with food wrap. Place 3 basil leaves in the bottom. Place a first layer of eggplants, then tomatoes, onions and zucchinis. Repeat. Cover with food wrap. Place a weighted board on top. Refrigerate for 12 hours.

Serve the vegetable terrine with the sauce vierge on the side.

Nuts for a chocolate marble cake

hazelnut and chocolate marrble cake_001

Chocolate marble cake is an elegant cake that traditionally alternates layers of vanilla and chocolate. Hazelnut just make it a little more gourmet. The cake is easy to transport and so it’s part of the category called gateau de voyage (travel cake) in France. Given to LeNôtre, it’s best to store the cake in the fridge for few hours before baking.

Nuts for a chocolate marble cake – hazelnut and chocolate marble cake

Ingredients (for 1 cake):

  • 3 eggs
  • 150g/5oz flour
  • 100g/3,4oz hazelnut powder
  • 100g/3,4oz chocolate (dark or milk – I use the dark)
  • 180g/6,1oz sugar
  • 75g/2,5oz butter
  • 1 teaspoon of baking powder
  • 20cl/7fl.oz milk
  • A pinch of salt

hazelnut and chocolate marble  cake_004

Directions:

Preheat the oven to 170°C/340°F.

Separate the egg yolks and egg whites. Whisk the egg yolks with sugar until whiten. Melt the butter and add to the mixture. Add the flour and baking powder. then, the milk and a pinch of salt. Mix it well. Whisk the egg whites until firm. Add in three times to the preparation and mix gently with a rubber spatula.

Divide the mixture in two bowls. Melt the chocolate and incorporate gently into one of the preparation. Add the hazelnut powder to the other and mix gently.

In a cake mold, pour half the hazelnut mixture, then the chocolate and finish with the other hazelnut half. Mix it just a little bit with a fork.

Cook for 40-45 minutes.

 

Summer favorites in Paris and useful links

Paris summer time

Paris is the best in summer. It’s quiet, traffic is back to normal and sun is shinning. July-August is the perfect time to explore the parks, enjoy restaurants with terraces and admire the city without it’s grumpy inhabitants who are anywhere else than Paris.

Here is a list of some favorites & useful links for this summer time :

- It’s sunny, let’s go for a picnic. The river bank is Parisians’ favorite spot but you might also try one of the best picnic spots & provisions in Paris by Paris by Mouth

- It’s too hot. Cool down with a delicious ice-cream. I’ve worked on the best ice-cream in Paris list for you.

- Enjoy a restaurant with terrace following Topito selection or Timeout. Also many restaurants opened on Les Berges de Seine (on the left river bank) including Rosa Bonheur annexe. An excellent spot to have lunch or dinner.

- Don’t miss last days of Paris 1900, The city of entertainment exhibition at Le Petit Palais, until August 17th

- If you’re not afraid of watching a movie in French or with French subtitles, then you should have a look to the outdoor cinema program from La Villette. All movies are in original language with subtitles so you might even find  movie in yours.

Have a great summer!

Hazelnut and chia seeds cake

Hazelnut and chia seeds cake recipe

A simple recipe for a fluffy and flavoured cake that delights hazelnut amateurs.

Hazelnut and chia seeds cake

Ingredients: (6 small cakes or 1 Ø22cm cake)

  • 150g/5,3oz de hazelnut powder
  • 1 tablespoon of chia seeds
  • 110g/3,9oz flour
  • 150g/5,3oz sugar
  • 10cl/3,3 fl.oz dairy milk
  • 75g/2,6oz butter
  • 3 eggs
  • 1 teaspoon of baking powder
  • 4cl/1,3fl.oz rum

Hazelnut and chia seeds cake

Directions:

Preheat the oven to 180°C/356°F.

In a bowl, mix the egg yolks with the sugar until whiten. Add soft butter, the milk, hazelnut powder, chia seeds, flour and baking powder.

Whisk the egg whites. Add half of it into the preparation and mix gently, then add the other half and mix again.

Divide the preparation into 6 small molds or 1 big round cake mold.

Cook for 35-40 minutes and let cool down before serving.

Hazelnut cake

 

The quiche lorraine recipe

Quiche lorraine recipe_001

The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.

For family lunch, brunch, dinner on the couch…

The quiche lorraine recipe:

Quiche lorraine_003

Ingredients (6 servings):

 Special shortcrust patry (by Christophe Felder) : 

  • 200g/7oz all-purpose flour
  • 90g/3,1oz butter
  • 1 egg
  • 1 tablespoon of water
  • 1 teaspoon of salt

Mixture:

  • 25cl/8,3fl.oz. fresh cream
  • 2 eggs + 1 yolk
  • 150g/5,3oz smoked bacon cubes
  • 1 pich of nutmeg powder
  • 1 pinch of salt
  • 1 pinch of pepper

Directions:

  1. Shortcrust patry.  In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
  2. Preheat the oven to 180°C/350°F.
  3. Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
  4. Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
  5. Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
  6. In a hot pan, cook the smoked bacon cubes for few minutes until golden.
  7. Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
  8. Serve warm with salad.

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