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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Halloween Dentures – Dentiers d’Halloween

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Ok, not a French recipe this week, but funny and easier to do than it looks! Even with children.

Ingredients

3 red apples quartered and cored = 12 pieces

Some peanut butter, or almond butter or tahini. Red jam could work too!

Juice of a lemon

Instructions

Peel 3 of the quarters. Slice them in 4 lengthwise, then cut small pieces that will make the teeth. Sprinkle them with lemon juice to keep them white.

Slice the remaining quarters with skin in 4 also. Put a layer of peanut butter inside each pair. Sprinkle the top of the upper slice with lemon juice.

Insert the teeth inside each denture, you can use toothpicks to secure and eat.

Maintenant en français pour nos lecteurs francophones :

3 pommes rouges, coupées en quartiers, trognon enlevé = cela donne 12 quartiers

Beurre de cacahuète, d’amande ou tahini. De la confiture rouge devrait aller aussi

Jus d’un citron

Peler 3 des quartiers. Les couper en 4 dans le sens de la longueur, puis couper en petits morceaux qui seront les dents. Les arroser de jus de citron pour qu’elles restent blanches.

Couper les quartiers restants, avec la peau, en 4 de la même façon. Mettre une couche de beurre de cacahuète a l’intérieur de chaque paire. Arroser le dessus de la tranche supérieure avec du citron.

Insérer les dents dans chaque dentier, vous pouvez utiliser des cure-dents pour sécuriser et manger.

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Sauce Provençale – Tomato Sauce

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Ingredients for 2:

2 tbsp olive oil
½ large onion, finely sliced
2 garlic cloves, crushed
1 tbsp tomato paste or 2 tbsp dried tomatoes cut into pieces
1 pound fresh, chopped tomatoes
½ pound mushrooms – optional –
2 tbsp chopped black olives
Lemon peel of ¼ lemon
Juice of a lemon
2 tsp Herbes de Provence
Salt and pepper

Topping:
2 tbsp chopped fresh basil or parsley
Shaved Parmesan

Heat oil in a frying pan over medium heat.
Add onion and stir for a few minutes until it starts to soften.
Add garlic and stir for a few minutes until lightly golden.
Add sliced mushrooms and stir. Add tomato paste or dried tomatoes, and tomatoes.
Cook for about 10 minutes or until thickened. Add olives, lemon peel, lemon juice and season with salt, pepper and herbs.

Very good with chicken, fish, pasta, rice…
You can top with Parmesan and fresh basil or parsley.

Bon appetit !

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Tarte mirabelles-amande / Plum and almond pie

 

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Ingredients for 6 persons;

1 gluten-free pie shell, about 9”
1 pound  halved and pitted plums
1 egg
1/2 stick melted butter
1 cup sugar
1 tablespoon cornstarch
1 cup  sliced almond
1/2 tablespoon alcohol, like brandy or 1/4 teaspoon almond extract – optional

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the empty pie shell for 5 minutes.
3.In a medium bowl, mix together the butter, egg, almond, cornstarch and sugar.
4. Remove the shell from the oven,  spoon about 1/3 of the mixture, and add the fruit arranging them open side-up. Top with the rest of the mixture.
4. Bake in oven for about 40 minutes, until golden brown. Let it cool before serving.

You can use any ready-made fresh or frozen/thawed pie shell. Or make your own.

You can use almond meal instead of sliced almonds. And you can use any kind of plums, very good with apricots too.

I like salted butter but that’s a question of taste.

Bon appetit!

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Clafouti – fruit in a pancake-like batter

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Ingredients for 4 to 6 people:

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 eggs
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears

Preheat the oven to 350 degrees F.

Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.

Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown,  about 35  minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.

Traditionally a clafouti is made with cherries. I used frozen ones today.

Bon appetit !