How to fight both the blues of seeing your favorite restaurants closed and the boredom that awaits, in this third weekend of confinement? By cooking! With family, friends, or just for you: this period is conducive to the development of tasty recipes and compatible with compliance with health guidelines aimed at curbing the epidemic of coronavirus. Europe 1 has selected five for you, developed by chefs and made from your kitchen, with simple and seasonal products.
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Marc Veyrat's rural croque
It is the weekend, and for some children, it is even the beginning of the holidays, necessarily a little disturbed by confinement. To make them happy, and why not make them put their hands in the dough, the star chef Marc Veyrat offers a recipe for croque-monsieur that makes your mouth water.
© Marc Veyrat
The ingredients for 2 croque-monsieur:
4 beautiful slices of country bread
Farmer's reblochon (to be dosed as desired)
Bacon (or not, for a veggie version)
1 onion
1 apple
2 tablespoons of honey (even better infused with orange peel )
1 hint of balsamic vinegar
Chervil
Parsley
Chive
Lovage
Tarragon
The recipe steps:
In a pan, start by caramelizing the finely chopped onion and the apple cut into large wedges, sautéing them in a little olive oil and a little water.
Add the two tablespoons of orange honey, then cook for a long time until complete evaporation.
Meanwhile, slice 4 beautiful slices of country bread, generously cover them with farmer reblochon and bacon previously cooked in the pan (for the non-veggie version), then place them under the grill of the oven at 200 degrees, until the reblochon is melted and starts to brown.
For the assembly, generously garnish two of the four slices with the mixture of onions and caramelized apples, then close the Croque Rural with the other two slices of country bread with reblochon.
Serve with the small herb salad, seasoned with a dash of olive oil, salt and pepper.
Crozets gratin with raclette by Edouard Loubet
© Edouard Loubet
Still in terms of comforting recipes in this troubled period, the two-star chef of the Domaine de Capelongue, Edouard Loubet, has something to cheer you up. And, again, satisfy the whole family, with a gratin of crozets, these typically Savoyard pasta.
Ingredients :
400 grams of plain crozets
200 grams of raclette
100 grams of sweet butter
25 cl of skimmed milk
40 grams of wheat flour
25 cl white wine
¼ nutmeg
1 tablespoon of honey
200 grams of sweet onions
Salt, freshly ground pepper
The recipe steps
Peel and finely chop the onions.
Brown them in a sautoir with a little butter.
Season with salt and freshly ground pepper and a tablespoon of honey.
Moisten with the white wine and let stew over low heat with a paper hat.
When cooked, keep warm.
Cook the crozets in boiling salted water, cooking al dente .
Drain, rinse and set aside.
Prepare a béchamel
In a bowl, mix the crozets, the onion compote and half the béchamel.
Mold in gratin molds.
Place a good spoonful of béchamel on the surface of each.
Place the raclette slices regularly on the surface of the gratins.
Finally, put in the oven for 10 minutes at 180 ° C, and serve immediately.
Asparagus, yogurt and pink grapefruit by Mauro Colagreco
For those who aspire to a slightly lighter diet - but greedy all the same, the weekend is an opportunity to honor a seasonal vegetable, easy to find at the moment: asparagus. The Italian-Argentinian chef at Mirazur, Mauro Colagreco, delivers a very simple recipe, ideal for this early spring.
© Mauro Colagreco
Ingredients for 3/4 people:
1/2 lemon
1/2 orange
1/2 pink grapefruit
250 grams of plain yogurt
12 asparagus
Fleur de sel
1 green apple
Olive oil
Fleur de sel
The recipe steps:
Using a zester, remove the skin from the lemon, orange and grapefruit.
Finely chop the zest. Put in a bowl, add the yogurt and lighten with a little lemon juice if necessary. Salt.
Peel the asparagus. Eliminate hard parts. Cook them in boiling water with salt for 1 minute 30 seconds. They must remain very crunchy.
Cool them quickly in a bowl with water and ice.
Place the citrus yogurt sauce on a plate.
Cut the green asparagus into sticks and pieces, season them with a lemon vinaigrette.
Place the green asparagus, giving volume. Add the green apple cut in slices.
Finish with a drizzle of olive oil and fleur de sel on the asparagus.
Glenn Viel's Strawberry Basil Soup
Another product whose season is starting, to honor in a very simple way to brighten your day: the strawberry. To do this, simply follow the (a few) steps in the recipe of 3-star chef Glenn Viel, from the restaurant L'Ousteau de Baumanière.
© Glenn Viel
The ingredients for 4 people :
500 grams of strawberries
Dwarf basil
15 grams of sugar
The recipe steps:
Crush 100 grams of strawberries with sugar and 7 basil leaves
Chill the mixture for 20 minutes.
Cut the 400 grams of strawberries in 4.
Chop the basil and mix well.
Place the strawberries in a deep plate and pour over the juice.
Put small basil leaves
Pierre Chauvet's Brownies
A week before Easter weekend, some will prefer to get in the mood with a chocolate recipe that should appeal to the youngest - but not only. Here is a brownies, and not just any: that of the chocolate maker Pierre Chauvet.
Ingredients :
125 grams of 70% dark chocolate
100 grams of butter
3 eggs
75 grams of sugar
30 grams of cornstarch
80 grams of almond powder
3 grams of baking powder
125 grams of whole dried fruit (1/3 almonds, 1/3 hazelnuts, 1/3 pecans)
1 pinch of salt
100 grams of Arthur's Delights spread 43% Piedmont hazelnuts (or other spread)
The recipe steps:
Melt the chocolate in a bain marie then, off the heat, add the butter. Mix until the butter melts.
Beat the eggs with the sugar then add the chocolate butter mixture.
Mix the rest of the ingredients together then add to the appliance.
Line a 15x20cm rectangular mold. Pour the brownie machine and put in the oven for 10 to 15 minutes in an oven preheated to 160 ° C.
After cooking, allow to cool and then turn out. Cut the brownie in half. Insert the Arthur Delights spread between the two brownie "slices", serve.