GRANDE EPICERIE FOODIE[:]

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Happy Sunday! I hope you’re having a good weekend, whether it’s spent under the covers or in the sun. As for me, I’m doing a shoot in the rain and taking a break to write you! Today I’d like to share some recipes with you that were ordered by La Grande Épicerie de Paris... The store is starting it’s very own brand and asked us to come up with some recipes using their high quality products! I love this store, I could spend hours there. The packagings are amazing, I would like to buy everything, their products are so beautiful! If you’re ever visiting Paris, I strongly recommend going just for the beauty of it all and to be inspired by the way they showcase their products. It was a pleasure to work with them! For this special occasion, I’ve concocted four easy recipes, from breakfast to dinner, not forgetting snacktime! Even if you can’t make it to rue de Sèvres in Paris, these recipes are very do­able with everyday items! Hugs and kisses, see you tomorrow for a lovely mother/daughter photo shoot!
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Insta­worthy gourmet bowl:
Behind this mysterious name hides a breakfast that’s a treat for the senses, be careful not to overdo the presentation, you might be late for work...
You’ll need:
  • Fromage blanc or greek yogurt
  • 1 tablespoon raspberry jam
  • 5 “petit beurre” (shortbread) style cookies
  • 10 raspberries
  • 1⁄2 banana cut into slices
  • Blueberries and gooseberries
  • Some almonds, pistachios, and pine nuts
Start by laying out a tablespoon of jam (or two depending on preference) at the bottom of a bowl. Then crumble cookies on the jam. Pour yogurt on the cookies and start to decorate the top of the bowl with the fresh and dried fruits. The more you lay out the fruit in an organized fashion, the prettier your bowl will be. Add edible flours and you’ll be an Instagram hit! A healthier alternative to jam is applesauce! Most importantly, enjoy!
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Chicken Hot Dog : For two snacks you’ll need:
  • 2 chicken cutlets,
  • 2 hotdog buns
  • An ear of corn
  • 1 ripe avocado
  • 1⁄2 lemon
  • Small bunch of shallots
  • Several cilantro leaves for decoration
  • Some olive oil
  • Quality mustard
Start by mincing the chicken and cook on low heat in a bit of olive oil with the corn. Meanwhile, remove the shallot leaves and cut the avocado into cubes. Put the vegetables in a small bowl and sprinkle with juice from the lemon half. When the chicken is almost done cooking, start toasting the hot dog bun for a few minutes, but be careful not to do if for too long, otherwise it’ll be too dry. Once the bread becomes golden brown, spread mustard on one side along with the chicken, add the avocado, sprinkle on the corn and shallots. Finish off with some more mustard and cilantro leaves! Enjoy! You can serve your hot dogs with a side salad of romaine lettuce, a dash of olive oil and a squirt of lemon juice!
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Citrus Supreme with tea and orange blossom
Here’s a nice alternative to cookies at snack time... don’t act like you don’t know what I’m talking about.
For a tasty snack, you’ll need:
  • 1 grapefruit
  • 1 orange,
  • 2 teaspoons orange blossom
  • A few grams of citrus tea
  • A few small mint leaves for the final touch!
make-my-lemonade-recetteSet aside a large bowl for your citrus fruits once the meat has been taken out. To supreme the fruit, you’ll need to choose firm, quality fruit! You’ll first need to take off the skin and white membrane from the outside of the fruit using a knife, then completely peel the fruit. Now that the grapefruit and orange are ‘naked’, slide a knife along each membrane in fours, cutting from top left to bottom and the same thing to the right, this way you can take out the meat from each fruit. Continue doing this as if you were turning the page of a book for each membrane. It may seem a little barbaric, but it really should be easy if you use quality fruit and the knife is sharp! Once you’ve finished, save the juice from the fruit in a cup and add the orange blossom. Infuse the tea for several minutes in the juice/orange blossom mix before pouring it over the supremes! Decorate with a few mint leaves and enjoy!
Cold soup and artichoke striptease!
This is an easy, healthy alternative for those evenings when you don’t know what to make!
For two people, you’ll need:
  • 1 large artichoke
  • 500 g green tomatoes
  • 2 shallots
  • 4 mint stalks
  • 4 basil stalks
  • Sea salt
  • A small box of crème fraîche
  • Truffle olive oil
Firstly, peel and finely mince the shallots, then clean the mint and basil. Put the green tomatoes in a large pot of boiling water in order to take off their skin. Beforehand you may trim the tops of the tomatoes. Run them under cold water to keep from cooking them and peel, cut, and deseed them. In a blender, add the shallots, tomatoes, mint, basil, and crème fraîche as well as a generous pinch of salt and mix until homogenous. Pour into bowls and add a touch of truffle oil, refrigerate until ready to serve. Making the artichoke part is easy and delicious! Fill a large pot with water and add three tablespoons of coarse salt. As soon as the water boils, add the artichoke, you’ll see that it’ll want to flip upside­down... to keep it turned in the right direction, block with a small, heavy plate. Let it be for 20­25 minutes on medium heat. You’ll know the artichoke is tender and done cooking by poking the heart with a knife blade! Let it completely drain and enjoy taking off the leaves while pairing it with the cold soup! To make dinner decadent, snack on savoury crackers stuffed with pesto: spread salted truffle butter (oh yes it exists, and it’s delicious) or tapenade sandwiched between two crackers!
make-my-lemonade-recette-6 Translated by Whitney Bolin
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