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Serves 6

Peel a pineapple Victoria preferably 2 Cavaillon melons, kiwis 7, 2 mangoes.

Wash, dry 500 g strawberries, shelling a large cluster of Muscat grapes noir.Couper large fruits in regular cubes, kiwi into four, the strawberries in half if they are very large. Prick the fruit on large wooden skewers, alternating colors and ending with the grape. Arrange on a serving dish and garnish with mint leaves.

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Cake cinnamon-nut-fig ...

Delicious blend of flavors for this cake, figs, walnuts cinnamon to taste without moderation ...

Mix 75 g butter and 125 g of sugar, salt.

Add 3 eggs, 80g flour, 80g rice cake Tipiak, 1 teaspoon baking powder and 2 tsp. teaspoon of cinnamon.

Whip, mix with 4 cups milk, add 50 cl of dried figs and detailed, 50 g roasted cashews and crushed. Cook 5 min at 240 ° C (TH7), then 40 min at 180 ° C (th6).

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Mirabelles fried ...

A dessert easy. Served with biscuit, it's even better ...

Preparation: 10 min

Cooking time: 10 min

Serves 6

1 bag of plums Lorraine

1 vanilla pod

2 tsp. tablespoons brown sugar

Split the vanilla bean in half lengthwise. Put it in a large nonstick skillet with sugar plums and mumps.

Cook the fruit in the mixing constantly until they are soft and very fragrant.

Divide the plums into cups.

Serve still warm with ice balls.

this recipe is given with plums frozen me I used fresh in season ...

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Smoked salmon with avocado salsa and shrimp sauce

Serves 8

ready in 35 minutes

24 slices of smoked salmon (400 g)

16 prawns cooked (560 g) 1 tbsp

s. salmon roe

8 sprigs fresh dill

avocado salsa

2 plum tomatoes (150 g) seeded and diced 2 small

lawyers (400 g) diced

1 / 2 red onion (50 g) finely minced

1 tbsp chopped chives 2 tablespoons coffee

fresh dill

1 tsp grated lime zest

2 tablespoons lemon juice

lemon chive sauce

60 ml olive oil

2 tablespoons lemon juice

1 tsp chopped chives

Prepare the salsa of avocado and lemon chive sauce.

Crouch 12 circles or muffin cups (80 ml) of plastic wrap in the protruding 3 cm on the edges. Arrange 1 slice

salmon at the bottom of each pan, add 2 tablespoons of avocado salsa, a slice of another salmon, 2 tablespoons salsa and other end with a final slice of salmon.

Cover with plastic wrap and let cool until ready to serve.

Shell the shrimp, keeping tails intact.

unmold the timbales salmon on serving plates and garnish each with 2 shrimp, a few eggs of salmon and 1 brown dill.

Coat with sauce and serve immediately.

avocado salsa mix all ingredients in a bowl.

lemon chive sauce

pour all ingredients in a shaker for salad dressing, close and shake.
recipe Marabout

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virgin

Serves 6

3 tomatoes 2 cloves garlic, unpeeled 1 large bunch

mixed herbs:

chervil, chives, tarragon, parsley

1 / 4 of a liter of olive oil

1 lemon salt, pepper

It supports most fish steamed, poached or baked.

Dip tomatoes 2 minutes in a pan of boiling water. Peel them, shell them and cut them into small dice.

Put them in a bowl with olive oil, chopped herbs, cloves of garlic, lemon juice, salt, pepper. Marinate 2 hours. To serve, make the sauce gently cool water bath.

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rice pudding with strawberry Tagada ...

Good as a candy

Serves 4 to 6 people

Preparation: 10 min

Cooking time: 30 min

1 liter of milk

190 g round rice

80 g sugar 10 large strawberries

tagada

2 tsp. tablespoons strawberry syrup

Rinse the rice under running water. Boil the milk in a saucepan with the sugar. Put the rice and cook 20 minutes over low heat, stirring occasionally until the mixture does not stick.

Then add the chopped strawberries tagada and cook another 10 minutes. Off the heat, add the strawberry syrup.

Divide in pretty cups. Serve warm or cold.

recipe version femina

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Jam figs with almonds ... Small

Preparation: 15 min

Cooking time: 35 min

1 kg of ripe figs

750 g sugar 75 g

almonds juice of half a lemon

20 g fresh ginger

Place the figs cut in pieces, lemon juice, sugar and grated ginger in a preserving pan.

Boil, stirring constantly. Skim. Cook 30 minutes, turning often. Put in jars and store in a cool dark place.

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financial

may be small financial also with cherries in season ...

has eaten with apricot jam ...

Preparation: and cooking time: 30 min

Serves 4

80 g butter 50 g

almonds

150 g sugar 4 egg whites

Egg

50g flour 1 tablespoon

. tablespoon poppy seeds

a bunch of white grapes

Preheat the oven to gas mark 6 (180 °). Heat the butter over low heat in small saucepan until it feels hazelnut. Leave to cool. Fluff
grapes, rinse and pat dry the grains.

In a bowl, mix quickly with a whisk egg whites, sugar and ground almonds, then add the flour and gradually melted butter (remove the white film that has deposited in the pan).

Divide the dough in a greased small financial silicone. Sprinkle with poppy, push half a grape in each cake, bake for 12 minutes.
Let cool before turning out the financiers.
Serve cold.

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white grape peach chutney ... Kiwiana

It's time to make jam bursting with peaches sun ...

Preparation: 15 min

Cooking time: 30-40 min

Yellow

4 peaches 1 large onion

50 g raisins

8 cl apple cider vinegar

100 g sugar

zest and juice of half a lemon

a small red chili

10 black peppercorns 5

coriander seeds

a small piece of cinnamon stick

1 teaspoonful of grated fresh ginger

Peel peaches and onion then add these two ingredients in a preserving pan or a stainless steel pot.

Add vinegar, sugar, zest and lemon juice, chopped chilli and spices.

Cook over low heat about 30 minutes, turning regularly.

Put in hot pot and place them in the fridge once cooled.

The chutney will keep for several weeks, is eaten with of cold meats, curries, steamed vegetables ... and can be made with currants, tomato and lemon, plum, pineapple and with any other fruit and vegetable of your choice.

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cocktail of fresh fruit juices and refreshing tonic ...

Smoothie 2 cups

Mixer and 2 kiwis 1 banana peeled. Add 1 yogurt, juice of 1 orange. Blend again, adding powdered sugar to taste. The mixture should be foamy. Served cold, decorated with slices of kiwi and banana.

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margarita cocktail Chicken Sandwiches

For 1 glass

Lemon and roll in salt the rim of cocktail glass. Pour into a shaker filled with ice 3 cl Cointreau 4 cl tequila, 2 cl lime. Hit the glass and pour into frosted with salt. Garnish with a slice of lime.

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Makes 6 sandwiches

a chicken

6 slices bacon 1 tomato

6 slices of bread 1 lettuce

mayonnaise

Fry thin slices of bacon. Toast bread slices.

Cover a slice with a little mayonnaise, then add a layer of chicken breast cooked and sliced, 1 slice thin tomato, 2 slices of bacon and shredded lettuce.

Cover with a second slice of bread.

Make sandwiches are other equally.

Gently tamp the sandwiches, then straighten the edges. Cut them diagonally and hold with a toothpick.

Present them with mayonnaise with herbs and cherry tomatoes.

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Papillotes bar with red onion, ginger and lime, spiced semolina

A fish dish quick, easy and delicious ...

Serves 6

Preparation: 10 min

Cooking time: 15 min 6 blocks

bar

1 red onion ;

1 lime 1 piece of ginger (about the size of a walnut)

olive oil 250 g couscous with Mediterranean spices

1 / 2 bunch cilantro

50 g butter

salt, pepper

Heat 1.5 liters of water in the lower compartment of a steamer or if like me you have a steam oven put you directly in your curls perforated plate of the oven.

Cut 6 sheets of parchment paper, top with a piece of fish, spread over the onion and finely chopped ginger, a bit of grated lime zest, a squeeze of lemon, a drizzle olive oil, salt, pepper, close the foil and bake 8 minutes.

Prepare meal following the packet instructions, but add the butter and chopped coriander before pouring hot water. Serve immediately.

You can replace the bar by cod or salmon.

recipe Marie Leteuré