Ketchup, Nutella, shells, Carambar ... Share with your children the pleasure of tasting them in 100% original recipes. Pears Carambar sauce, shellfish risotto with vegetables, ratatouille Ketchup style ...
Recipes: Elisabeth Tzimakas. Photos: Jean-Charles Vaillant.
10 recipes with a good childhood taste (10 pics)
Pears with Carambar sauce
Ingredients for 4 persons :
8 carambar caramel
20 cl of liquid cream
25 g salted butter
4 c. brown sugar
1 pinch of cinnamon
1 pinch of ginger powder.
Peel the pears and cut them into slices.
In a skillet, heat the butter with spices and sugar. Dilute pear slices for 5 minutes, turning them over to coat them.
Cover and let cool. Meanwhile, heat the cream in a saucepan and melt the Carambar.
Stir to obtain a creamy consistency. Serve the pears drizzled with this caramel sauce.
Risotto of shells with vegetables
Ingredients for 4 persons : 250 g of shells, 1 onion, 1 small aubergine, 1 zucchini, 2 tomatoes confit in oil, 2 tbsp. olive oil, 4 tbsp. Parmesan cheese, 2 tablespoons fresh cream, 2 cubes broth.
Production : dilute the bouillon cubes in 1 liter of boiling water. Wash zucchini and eggplant and cut into cubes. Fry them in a pan with a little olive oil. Peel the onion and slice it. Make it blond in a pan with olive oil, then add the shells and coat them with oil. Add diced zucchini and eggplant. Mix, then add the broth, ladle after ladle, until completely absorbed. Add the cream and tomatoes cut into strips. Mix and serve sprinkled with parmesan cheese.
Mont blanc with chestnut cream
Ingredients for 4 persons : 250 g of chestnut cream, 1 petit-suisse, 20 cl of whipping cream, 8 small meringues, chocolate vermicelli.
Production : place the cream in a salad bowl and reserve 1 hour in the refrigerator. With a fork, beat the chestnut cream in a bowl and add the petit-suisse to relax. Beat the crème fraîche very cold in chantilly without adding sugar. Reserve a few spoonfuls of cream. Add the brown-Swiss mixture to the whipped cream. Arrange two meringues at the bottom of the cups, then the whipped cream with brown and decorate with a little whipped cream and some chocolate vermicelli.
Ratatouille Ketchup fashion
Ingredients for 4 persons : 4 c. Ketchup, 2 tomatoes, 2 eggplants, 2 zucchini, 2 onions, 1 clove of garlic, herbes de Provence, olive oil, salt, pepper.
Production : wash the zucchini and eggplant, then cut them in large dice. Wash the tomatoes, seed them and cut them into wedges. Peel the onions and slice them. Peel and chop the garlic clove. Put olive oil to heat in a sauté pan and place the onions to blond. Then return the zucchini and eggplant. Add the tomatoes, chopped garlic and Ketchup. Salt, pepper and sprinkle with herbs. Cover and simmer for 30 minutes over low heat. Taste hot or cold the next day.
Cookies with sweetened condensed milk
Ingredients for 12 cookies: 8cl of sweetened condensed milk, 100g of soft butter, 175g of flour, 1 half-sachet of baking powder, 100g of caster sugar, 40g of seasoned almonds, 40g of pine nuts.
Production : brown the almonds and pine nuts in a pan. Let cool, then crush the almonds. Preheat the oven to 180 ° C. Arrange a sheet of baking paper on the baking sheet. Work the butter in the ointment and sugar until the mixture is frothed. Mix the flour and yeast. Stir in the condensed milk and the flour-yeast mixture into the dough. Add the grilled dried fruits and mix. Take spoonfuls of dough and put them in piles spaced 3-4 cm apart on parchment paper. Bake for 10 minutes.
Nutella surprise muffins
Ingredients for 8 muffins: 150 g of Nutella, 250 g of flour, 75 g of powdered sugar, 3 eggs, 10 cl of milk, 1 sachet of baking powder, 125 g of butter.
Production : place the pot of Nutella in the refrigerator for 1 hour. With a spoon, take 8 tbsp. Nutella, shape them into balls and place them in the freezer. Preheat the oven to 200 ° C (6-7). Melt the butter. In a salad bowl, mix the flour with the sugar and the yeast. Add the eggs one by one, then the melted butter and the milk. Fill dough with 1/3 muffin cups. Add a frozen Nutella ball to the center, then dough to 2/3 of the mussels. Bake for 20 minutes, then unmold the muffins once warm.
Trifle of Traoumad with strawberry
Ingredients for 4 persons : 4 Traoumad or Breton pucks, 250 g strawberries, 150 ml whipping cream, 1 lemon juice, 4 tbsp. tablespoon caster sugar, 2 sachets of vanilla sugar, 4 sprigs of fresh mint.
Production : Wash, cut strawberries and set aside. 4. Cut larger pieces into pieces. Put them in a bowl and add the lemon and sugar. Mix and marinate. Beat the cream very cold whipped cream by adding the vanilla sugar before finishing beating. Mix the 4 reserved strawberries. Separate the cream in half and add the strawberry puree in one part to obtain a pink cream. Emit a Traoumad at the bottom of each verrine. Add a layer of strawberries, a plain whipped cream, a few strawberries, then some pink chantilly. Decorate with mint.
Roasted chicken with herbs and Swiss swiss
Ingredients for 4 persons : 4 small Swiss, 1 farm chicken, 2 cloves of garlic, 1 tbsp. curry, 1 bunch of coriander, 1 half chive bun, 120 g pine nuts, olive oil, salt, pepper.
Production : preheat the oven to 180 ° C (item 6). Brown the pine nuts in a pan and set aside. Peel the cloves of garlic and chop them. Wash the herbs and chop them. In a salad bowl, mix the petits-suisse, chopped garlic, chopped herbs and curry. Add salt and pepper. Add the pine nuts and mix well. Stuff the chicken with this preparation using a tablespoon. Close it with a roasting string. Place the chicken in an oven dish and drizzle with a drizzle of oil. Season with salt and pepper and bake for 1 hour, basting occasionally with the cooking juices.
Caesar salad with Savora
Ingredients for 4 persons : 2 chicken breasts, 2 tbsp. Savora, 1 tbsp. of soy sauce, 1 Roman salad, 8 cherry tomatoes, 1 carrot. For sauce: 1 egg yolk, 20 g grated parmesan cheese, juice of 1 half lemon, 2 tbsp. Savora, olive oil, salt, pepper.
Production : mix the Savora and soy sauce and marinate the chicken cut into strips before cooking in a pan with a little olive oil. Wash the vegetables. Peel the carrot and grated it with the big side of the grater. Place the salad leaves, cut if necessary, in a salad bowl with the grated carrots and tomatoes cut in half. Salt, pepper and mix. In a bowl, prepare sauce by mixing egg yolk with Savora, half lemon juice and 6 tbsp. olive oil. Add the parmesan. Pour on the salad.
Laughing Cow Tian
Ingredients for 4 persons : 8 portions of Laughing Cow, 6 tomatoes, 2 zucchini, 1 long aubergine, olive oil, salt, pepper, thyme, 1 half-glass of water.
Production : preheat the oven to 150 ° C (item 5). Wash the vegetables and cut into thin slices. Arrange these slices standing in an oven dish alternating vegetables. Cut out the diced Laughing Cow portions and sandwich them between the vegetable slices. Sprinkle with olive oil and water. Season with salt and pepper, sprinkle with thyme and bake for 1 hour 30 minutes.
Recipes: Elisabeth Tzimakas. Photos ?: Jean-Charles Vaillant.
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