Ladybugs – Coccinelles

IMG_1534Ingredients;

1 pint of cherry tomatoes

a bag of spinach, or arugula salad

1 small can or jar of black, small olives

1/4 cup balsamic vinegar

1/4 tsp corn starch

8 oz feta cheese

Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.

Cut one end of each olive, then cut in half to make the head.

Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.

Put a leaf of salad on each wedge, a ladybug on top.

Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.

Voila, bon appétit !

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Classic French Bistro Sandwich, Croque-Monsieur

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I know what you are thinking, with a name like this, even for Julia Child, there will be 3 pages of explanation… but follow me:

Ingredients per person:

2 slices of Gluten Free bread

2 slices of ham

4 tablespoons of sour cream or crème fraîche

6 tablespoons of shaved cheese, preferably Gruyère, you can use a vegetable peeler to do this

 

Directions

Preheat oven to 400°.

Spread the first bread slice with  one tablespoon of  cream on each side all the way to the edges. Place it in an oven proof dish or on a parchment-lined baking sheet. Top with two tablespoons of cheese, then ham folded, again two tablespoons of cheese, then the other slice of bread spread on both sides with the rest of the cream. Top with remaining cheese.

Bake until cheese is brown and bubbling, 10 to 15 minutes. Use the broiler if needed.

Now for the pronunciation, it is similar to crock-meu-ssi-eu  😉

Et voila, bon appétit !

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Chocolate Fudge Salami – Saucisson au Chocolat

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Ingredients;

7oz dark chocolate = 1 cup

1 stick butter = 8 tablespoons

1/2 cup slivered almonds

1 box gluten free cookies, preferably shortbread

1 cup powdered sugar + 2 tablespoons for the presentation

 

Directions;

Let the chocolate melt with a few drops of water for 1 minute in the microwave.

Add the butter for another 30 seconds.

Mix well. If necessary, add a few more seconds in the microwave.

Add the almonds, cookies broken into small pieces and sugar.

Mix delicately with a fork or spoon.

Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.

Keep in the fridge for at least 3 hours or overnight.

Remove the plastic film and dust with the remaining sugar.

Keep at room temperature for one hour, so it’s easier to slice.

You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.

Bon appétit !

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