27 July 2015

Cold melon soup

This one is very simple folks. 
Cut a nice, ripe melon in 4 quarters. One to make the cute balls, the flesh of the rest to be pureed with the juice of one orange and (the secret)! a splash of pastis. 
Prepare well in advance so you have plenty of time to chill in the fridge. Serve with some cured ham. Or not...

18 July 2015

Bruschetta, broadbeans, goats cheese

Delicious bite on a hot summer night.
Use a garlic press and squeeze 1 clove into some olive oil. Soften on a low heat.
Brush the oil over the bread.
Fry the bread in a dry pan. Mix the fresh peas and beans with olive oil, lemon juice, lemon zest and chopped mint.
Crumble the goat's cheese.
Serve as shown

13 July 2015

Beetroot Carpaccio

Recently we had lunch at our friends Jappe and Susanna and when she served this I couldn't wait till the beetroots in my garden were ready. Today some of them were big enough, so I boiled them for 45 minutes. While they were cooling I whipped up a dressing with champagne vinegar, honey, walnut oil, olive oil and salt&pepper. Finely sliced a spring onion. Peeled the beetroots under the tap with my thumbs and sliced them very thinly with the mandoline. I arranged them in a circle on a plate. Then put the onion, goat cheese and almond slivers over it and finally the dressing.

8 July 2015

American Cobb Salad

 A truly fabulous, sunny-looking salad. From Simon Hopkinson in The Guardian
For the blue cheese dressing
30g roquefort
1 clove garlic, peeled and crushed
Juice of ½ lemon 
2 tbsp red-wine vinegar
150ml olive oil
2 tbsp soured cream
2-3 tbsp warm water (optional)
For the salad
Inner leaves from 3-4 round lettuces
1 avocado, peeled and diced
2 large handfuls picked watercress
3 hard-boiled eggs, roughly chopped
3 tomatoes, peeled and chopped
8 slices pancetta, grilled until crisp
40g roquefort
1 tbsp snipped chives
Freshly ground black pepper
Put all the dressing ingredients bar the water in a food processor and whizz smooth. If the dressing is too thick for you – I prefer it pourable – loosen with a little water. Put to one side. Arrange the lettuce on a dish and scatter the avocado, watercress, eggs, tomatoes and pancetta over it. Spoon over the dressing, crumble the cheese on top and sprinkle with chives. Trickle over a little oil, to give the salad a glossy look, and grind on lots of pepper. Serve without delay.