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Cream

The mixture of lemon confit and cream of broccoli is excelling, the acidity and sweetness of the broccoli mixture very well in the mouth ...

Serves 4

Preparation time: 5 min

Cooking: 15-20 minutes ;

2 broccoli

40 cl milk

1 / 2 lemon 2 tablespoons candied

S. olive oil

Remove the florets of broccoli, rinse.

Pour the milk and 1 / 2 liters of water in a saucepan, add salt and bring to boil.

Plunge the broccoli and cook for 15-20 minutes until tender.

Meanwhile, mix the lemon confit with 2 tbsp olive oil.

Drain the broccoli and mix it.

Divide among 4 bowls, add a dash of lemon confit and enjoy.

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broccoli soup spicy cherry

Serves 2 Preparation time: 5 min.
Cooking time: 20 min.

400 g cherry
1 cinnamon stick 1 star anise


2 cloves zest of an orange and a lemon
untreated

1 vanilla bean 50 g brown sugar

Wash and pit the cherries, sprinkle with sugar, cook them over high heat 5 minutes, add the spices, zest and 10 ml water, cook 15 minutes over high heat. Cool.
Serve chilled.

Recipe from Marie-Caroline Malbec

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Fruit red inimitable flavor, cherry chewable is the first fine days. It can be eaten with a cooked duck or nestled in the heart of a chocolate cake ...

Chocolate Cherry

Serves 4 Prep Time: 25 min

Cooking time: 20 min

200 g cherry

200 g dark chocolate 50 g

flour 3 eggs

180 g soft butter

125 g caster sugar

Melt chocolate in double boiler. Cool slightly, add butter, mix.

Beat the egg yolks with sugar until frothy, add the melted chocolate and flour, mix well.

Beat the egg yolks with sugar until frothy, add the melted chocolate and flour, mix well.

Beat the egg whites into soft snow, and stir into mixture.

Wash and pit cherries. Submit 4 or 5 cherries in bottom of individual molds in wax paper. Cover with chocolate mixture. Bake 20 minutes in the preheated oven gas mark 6 (180 ° C).

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With 15% carbohydrate, cherry is the sweetest of berries it is not recommended for diabetics! It provides on average 68 kcal per 100 g. This fruit contains an incredible array of vitamins (C, A, B) and minerals.

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breast with cherries cherry syrup

For amateur tart flavors.

Serves 4

Preparation: 15 min

Cooking time: 20 min

2 breasts 400 g 300 g

cherry

1 bunch 'onions

1 handful golden raisins 2 sprigs dried

fresh thyme 2 cloves garlic

2 bay leaves

2 cloves 2 shallots

salt, pepper olive oil

sherry vinegar

Wash and pit cherries.

Peel the onions, shallots and garlic. Sauté 5 minutes in olive oil with minced shallots onions and garlic.
Add cherries, thyme, bay leaf, cloves, raisins and 2 ounces of vinegar. Bake 20 minutes. Season with salt and pepper.
Cook the duck breasts skin side 15 min (Regularly remove excess fat), 5 more min. Add salt and pepper, cut into slices. Serve with the cherries.

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cherry jam

for 2 jars of jam

Preparation: 25 min

Cooking time: 30 min

500 g cherry

the same weight of sugar that pitted cherries

Pit the cherries, keep nuclei in a small cheesecloth tied. Weighing the pitted cherries. Put the same amount of sugar that the cherries in a large pot with 10 ounces of water. Bake in large pearl (about 35 ° C) and throw the cherries with the established nuclei. Cook until fruits are translucent.

Remove cherries, leaving in the pots, remove pits, cook the syrup about 15 minutes over high heat. Pour the syrup over the cherries. Cool.

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For 75 cl

Preparation: 20 min

Rest: 24 pm

2 kg cherries

powdered sugar

Wash and pit the cherries, put them in a casserole, cook over medium heat 30 minutes, pass the fruit through a sieve pressing to get all the juice, weigh the juice and add 300 g sugar 50 cl of juice.

Mix without heat until sugar is dissolved. Fill a sterilized bottle, seal. Keep cool.

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The beautiful summer chilled soups ...

Sophisticated, salty or sweet taste of well prepared to hit as an appetizer or dessert to cleanse the palate ...

beet soup

Serves 4 Prep time: 15 min

1 cooked beetroot 250 g

1 / 2 bunch parsley

40 cl

chicken broth salt, pepper 20 cl

whole cream well chilled

1 tablespoon heavy cream well chilled

1 teaspoon grated horseradish.

Mix the chopped beets with chicken stock.

Add the parsley leaves washed and drained. Giving a tour of mixer to coarsely chop the parsley into the cream of beet.

Refrigerate.

Electric Whisk whipping cream and heavy cream until light and voluminous mass. Carefully add the horseradish.

Serve the beetroot soup in individual cups or glasses, at the last moment add 1 tablespoon of whipped cream horseradish. Garnish with a parsley leaf.