Very easy to prepare and kids love it ! Serve with toasted bread
Serve 6 to 8 persons
Ingredients:
4 small zucchinis
2 potatoes
1 litre of vegetable stock
3 laughing cows cheese portions
salt & pepper
10 stem of fresh coriander
3 garlic cloves
1 spoonful of olive oil
Peel the zucchinis and potatoes, wash them and cut in small pieces.
Peel the garlic, pick the leaves from the coriander stems and cut them finely.
In a casserole, fry the vegetable in olive oil for 10 minutes, add the garlic and the fresh coriander. Add the vegetable stock, cover and let it cook for 30 min.
Add the laughing cow cheese portions and blend slightly the soup with an electrical blender or use a julienne mill it is even better !
Duck Breasts with Raspberries
Magret de canard in France is the duck 's breast that has been overfed so they can be bigger than the normal Duck breast. In Australia, I do not think you can find "magret" but you can use the normal Duck breasts. You will need to remove the bones if they are still in, but keep the skin and the fat under the skin...Raspberries can also be replaced by blueberries, sour apples or pears...
This very simple dessert is known by everyone and this one is from a very well known French chef called George Blanc. You need to prepare the Chocolate mousse the day before. I prefer to serve the mousse into individual ramekins when I invite friends but you can also serve it in a big bowl on the family table. It is important to use very fresh eggs for this recipe as the eggs are not cooked .
Serve 6 persons
4 small zucchinis
2 potatoes
1 litre of vegetable stock
3 laughing cows cheese portions
salt & pepper
10 stem of fresh coriander
3 garlic cloves
1 spoonful of olive oil
Peel the zucchinis and potatoes, wash them and cut in small pieces.
Peel the garlic, pick the leaves from the coriander stems and cut them finely.
In a casserole, fry the vegetable in olive oil for 10 minutes, add the garlic and the fresh coriander. Add the vegetable stock, cover and let it cook for 30 min.
Add the laughing cow cheese portions and blend slightly the soup with an electrical blender or use a julienne mill it is even better !
Duck Breasts with Raspberries
Magret de canard in France is the duck 's breast that has been overfed so they can be bigger than the normal Duck breast. In Australia, I do not think you can find "magret" but you can use the normal Duck breasts. You will need to remove the bones if they are still in, but keep the skin and the fat under the skin...Raspberries can also be replaced by blueberries, sour apples or pears...
Serve 6 persons
Ingredients:
3 duck breast (1 duck has 2 breast fillet)
300 g of Raspberries
2 spoonful of raspberries wine vinegar
coarse sea salt & pepper
Take the meat out of the fridge at least 1 hour before cooking it.
Trace and cut slightly the skin into a grid so the fat will melt during cooking.
Heat up a frying pan at high temperature and put the duck breast into the frying pan. A lot of fat will melt. Remove this fat from the frying pan during the cooking and put it into a glass jar.(you can store it in your fridge for grilling potatoes as duck fat is a healthy alternative to butter).
When the 2/3 of fat on the breasts has melted, turn the breast over to the other side and cook for 7 to 10 min depending of how well cooked you like your meat to be.
Put the cooked duck breast on a wooden board and slice them and cook again both side of the slices in the same frying pan. Add the vinegar, salt and pepper. Put them on a serving dish aside.
Use the same frying pan with the juice of the meat to cook the raspberries in it for about 2 min. Put the cooked raspberries on top of the duck breasts and serve straight away.
You can accompany this dish with simply mashed potatoes, steamed green beans with garlic or boiled potatoes grilled in duck fat....
Bon Appetit !
Dark Chocolate Mousse 3 duck breast (1 duck has 2 breast fillet)
300 g of Raspberries
2 spoonful of raspberries wine vinegar
coarse sea salt & pepper
Take the meat out of the fridge at least 1 hour before cooking it.
Trace and cut slightly the skin into a grid so the fat will melt during cooking.
Heat up a frying pan at high temperature and put the duck breast into the frying pan. A lot of fat will melt. Remove this fat from the frying pan during the cooking and put it into a glass jar.(you can store it in your fridge for grilling potatoes as duck fat is a healthy alternative to butter).
When the 2/3 of fat on the breasts has melted, turn the breast over to the other side and cook for 7 to 10 min depending of how well cooked you like your meat to be.
Put the cooked duck breast on a wooden board and slice them and cook again both side of the slices in the same frying pan. Add the vinegar, salt and pepper. Put them on a serving dish aside.
Use the same frying pan with the juice of the meat to cook the raspberries in it for about 2 min. Put the cooked raspberries on top of the duck breasts and serve straight away.
You can accompany this dish with simply mashed potatoes, steamed green beans with garlic or boiled potatoes grilled in duck fat....
Bon Appetit !
This very simple dessert is known by everyone and this one is from a very well known French chef called George Blanc. You need to prepare the Chocolate mousse the day before. I prefer to serve the mousse into individual ramekins when I invite friends but you can also serve it in a big bowl on the family table. It is important to use very fresh eggs for this recipe as the eggs are not cooked .
Serve 6 persons
Ingredients:
4 egg yolks
6 egg white
250g of bitter dark chocolate(between 50% to 70% cacao)
100g of butter
40 g of sugar
1 pinch of salt
Separate the eggs putting the whites into a large bowl and the yolks into a smaller bowl.
Melt the chocolate in a bain-marie casserole(this is important as chocolate should never be melt on a direct heat). Add the butter to the chocolate and mix to a thick mixture. Remove from heat and incorporate the egg yolks until you obtain an even consistency.
Whip the egg whites until they are firm. To do this, add a pinch of salt to them and whip in a slow speed so more air will incorporate into them, giving them a nice flexible texture.
Add little by little the sugar while whipping the whites.
Pour the chocolate over the egg whites and gently fold with a wooden spoon until you get a fluffy mixture.
Pour into individual ramekins and refrigerate overnight.
4 egg yolks
6 egg white
250g of bitter dark chocolate(between 50% to 70% cacao)
100g of butter
40 g of sugar
1 pinch of salt
Separate the eggs putting the whites into a large bowl and the yolks into a smaller bowl.
Melt the chocolate in a bain-marie casserole(this is important as chocolate should never be melt on a direct heat). Add the butter to the chocolate and mix to a thick mixture. Remove from heat and incorporate the egg yolks until you obtain an even consistency.
Whip the egg whites until they are firm. To do this, add a pinch of salt to them and whip in a slow speed so more air will incorporate into them, giving them a nice flexible texture.
Add little by little the sugar while whipping the whites.
Pour the chocolate over the egg whites and gently fold with a wooden spoon until you get a fluffy mixture.
Pour into individual ramekins and refrigerate overnight.
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