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Menu du Mois
En raison d'un temps limité, ces recettes ne sont actuellement disponibles qu'en version anglaise.
Courgette Flan - [Fresh Start]
Serves 6
Courgettes are a summer vegetable of choice. They are really easy for your kids to grow in their own vege patch. Combined with eggs, cheese and herbs like in this recipe, they make a satisfying and delicious meal packed with proteins and calcium. This dish will appeal not just to children but to the whole family.
Ingredients
500g / 1lb 2oz courgettes
10 eggs
150ml / 5fl oz milk
100g / 3½oz Gruyere cheese
salt and pepper
2 tablespoons fresh parsley
1. Preheat oven to 150ºC (300ºF). Grease a 23cm (9 inch) round ovenproof dish.
2. Wash the courgettes and cut off both ends. Finely slice. Sprinkle with salt and place in a colander. Leave for 15 minutes.
3. Rinse and dry the slices of courgette.Place at the bottom of the prepared dish.
4. Beat the eggs with the milk. Season with salt and pepper. Pour over the courgette slices and sprinkle with the grated cheese and chopped parsley.
5. Bake for 30 minutes or until the eggs are set and the top is golden. Serve immediately.
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Chocolate rocks - [Passion Chocolat]
Makes 25
Th ese irresistible small treats will end a meal on a great note and may also be served at afternoon tea. Th ey are best enjoyed with a hot drink.
Ingredients
240g / 8½oz dark chocolate
55g / 2oz butter
55g / 2oz crème fraîche
2 tablespoons icing sugar
20 whole hazelnuts
Coating
240g / 8½oz dark chocolate
70g / 2½oz chopped toasted hazelnuts
1. Break the chocolate into pieces and place in a saucepan with crème fraîche and butter. Heat gently until fully melted and mix until well combined. Add the icing sugar and chill.
2. Using a spoon, place small quantities of the chocolate mixture into paper cases. Top each chocolate with a whole hazelnut and cover with some more chocolate mixture. Chill until set.
3. To make the coating, break the chocolate into pieces and melt in a bowl set over a saucepan of gently simmering water. Mix the chopped toasted hazelnuts into the melted chocolate.
4. Remove each chocolate from its paper case and quickly drop into the chocolate and hazelnut mixture to coat on every side. Place on a greased tray and chill for 15 minutes. Once set, remove the chocolate rocks from the tray and place in a bowl.
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© copyright Christelle Le Ru
Simply Irresistible French Desserts (CLR Books, 2005),
French Fare (CLR Books, 2006),
Passion Chocolat (CLR Books, 2007),
Fresh Start (CLR Books, 2008)
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