our weekly dinner parties
recipes set out below were cooked each week for our clients
by Rene and with the assistance of our clients. Each of the
recipes shown here are based on a dinner for four people and
includes a starter, main course and dessert.
Caviar de Lentilles
Boil 400gr of lentils with
one onion, thym and salt. When the lentils are cooked, take away
the thymef and mix them with cooked onion. Add one spoon of mustard,
5cl vinaigrette, 10 cl olive oil and mix everything.
Add 100gr of raisons and stick it in the fridge.
Delicious with home made brown bread!
Boulettes de Porc
Mix 500 gr of sausage meat with 5 tbs
of 5 spice Chinese herb, basil, onion, garlic and make little "boulettes"
and cook for 35 minutes in the oven at 200c.
After 20 minutes add 2 spoons of soja sauce, 2 spoons of white wine
and serve with rice or couscous.
Fruit a la Frangipane
Mix 180 gr of almonds powder, 180gr of
sucker, 90gr butter,90gr of crème fraiche and 3 eggs.
Cook in the oven for 15 minutes at 200c in little cups with fruit
like apricots, apples, figs or pear.
Fromage Blanc aux Herbes
Mix 500gr "fromage blanc" with
parsley, basil, menthe, echalottes, salt and pepper and stick in
the fridge. Very tasty with a fresh baguette or brown bread.
Veloute de Courgette
Boil 3 courgettes add salt and pepper.
When all is boiled mix it with lots of basil and feta cheese and
crème fraiche. When you want to make a bit more, you can
add mascarpone.. You can eat this veloute cold or warm.
Polpetone de Poulet
Mix 500 gr of chicken filet very fine
cut, with 250 gr ricotta cheese and add basil, salt and pepper and
2 eggs. Take a slice of ham and fill the mix. Cook for 45 minutes
in the oven at 180c. After 30 minutes add sweet white wine and serve
with cooked tomatoes from the oven.
Make a compote from apricots ( cut the
apricots in little slices and boil tem with sucre) You need about
500 apricots, 100 gr sucker.Mix 200gr flower with 100gr sucker and
butter. Mix it on full gaz till it goes brown
Stick the compote in a nice glass and couver it with the "crumble"