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Summer Fruit
Gourmet

Les Recettes de Juillet de Natoora

By Natoora Natoora
01/07/2008

Peach Salad

 

Peach Salad
Peach Salad with rocket and parmesan

 

Ingredients

  • 2 Flat or White Peaches
  • 2 Yellow Peaches
  • 300gr Rocket
  • 1 Fennel (small or half a large one)
  • 250gr Broad Beans
  • Parmigiano Reggiano or a hard goat’s cheese for shaving
  • Olive oil, lemon, salt & pepper for dressing

    Method

    Boil some water with a little salt and cook the broad beans which you will have podded for about 6-8 minutes. Drain and cool down the beans in cold water, then shell the broad beans by removing the thick outer skin, and put in a salad bowl.

    Finely slice the fennel including the tops, wash the rocket and add to the salad bowl.
    Slice the peaches in half, then cross-wise to create segments as you would with an orange. Add these to the bowl as well.

    Shave the cheese, as much as you like, and finally dress with olive oil, lemon juice, salt and freshly milled pepper.

     

     

     

  • Lean, mean burger recipe

     

    Burger Recipe
    Burger with Fennel and courgettes

     

     

     

     

    Ingredients

    4 Black Angus Burgers

  •  4 Black Angus Burgers
  •  Ciabattini
  • green onions
  • courgettes
  • fennel
  • olive oil
  • fresh lemon juice
  • handful of rosemary
  • goat's cheese
  • mayonnaise
  • salt and pepper

    Method

    1. In a hot pan, char-grill sliced onions, courgettes and fennel Put the cooked veg in a bowl with salt, pepper, olive oil, rosemary and lemon juice to marinate.

    2. Grill or barbeque your burgers. Lay a slice of hard goats cheese on each burger and place in a fresh ciabattino. Top with the vegetables followed by mayonnaise, and serve.

     

     

  • Stewed Summer Fruit

     

    Summer Fruit
    Summer Fruit

    Ingredients

  • 500g Rhubarb
  • 2 peaches
  • 2 figs
  • 100g sugar

    Optional – any or combination:

    Ginger, cinnamon, clove, cumin, vanilla bean or essence, toasted flaked almonds

    Method

    Cut up the rhubarb and fruit into large chunks, place into a saucepan and add about 250ml of water and all the sugar. If using any of the optional ingredients, add at this time (a few pinches is enough to give a gentle flavour). Turn on low heat and cook for about 15-20 minutes. Once cooked cool outside of the fridge and serve with plain yoghurt, ice cream or on its own with some good biscuits. It will keep in the fridge for a few days.

    If you like, replace some of the water with a liquor of your choice – rum is very good, as is whiskey.

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