If you had adopted good habits by cooking more during confinement, now is not the time to relax! The weekend is the perfect time to start cooking, alone or with the family. And if you are lacking in inspiration, we have selected three "small" recipes for you: a starter, a main course and a dessert made with peas, small salted and small Swiss. Follow the steps!
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Ice cream of peas
It is an easy recipe to make, delicious and with seasonal vegetables. We start by browning shallots (2) in a casserole dish with butter. Add broth (1 liter) and when it simmers, peas (750 g). We cook for 15 minutes, without forgetting to salt and pepper.
Once cooked, remove the casserole from the heat. Add a sliced aromatic herb. My favorite is mint: I love the freshness it brings to peas. But this vegetable goes perfectly with tarragon or sorrel. Then we mix very finely and filter to prevent residue from the pea skins. Cream (10cl) is added, mixed and allowed to cool in the refrigerator for 2 hours.
We can add a touch of greed, by making ham crisps. We take dry ham, which we cut into pieces. It is placed between 2 plates in the oven, ten minutes. And we let it cool.
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For vegetarians, 2 solutions: hazelnuts to roast, ten minutes in the oven, before passing them through a cloth to remove their skin and cut roughly; or pine nuts returned 5 large minutes in the pan.
Before serving, sprinkle with fresh mint leaves (or tarragon / sorrel), add ham crisps, crumbled hazelnuts or pine nuts; and you can add 2-3 drops of hazelnut oil.
The little savory with vegetables
It is a set of pork meats, brined and salted for their conservation (hocks and breast, palette, loin, ham, sausages). The opportunity to stop by butcher: during this period, you must support your traders!
The longest part of the recipe is an essential step: desalt the meat for at least two hours in cold water. The water must be changed every hour. This recipe, I offer it with vegetables, to change lentils.
In a casserole dish, we put carrots in pieces, a cut leek, 1 onion cut in half, the desalted meat and cover with water. We flavor, with a bouquet garni. And we cook 1h30 under cover.
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At the end of this hour and a half, we set aside the meat. And in the meat juice: diced potatoes, brown. 15 minutes. The opportunity to taste potatoes, while potato producers do not manage to sell them all: they currently have 450,000 tonnes on their hands!
Small Swiss tartlets
Swiss kids can be cooked! We are going to make red fruit tarts. We take cupcakes from the cupboard, this is our base for the tart. If we don't have one, we can make a shortcrust pastry, which we will bake for 25 minutes.
Then we make a cream. We whiten the egg yolks (4 eggs) with sugar (120g), before adding the baby Swiss (6). We whip with vanilla (1 pod) if we have it in the cupboard. Next, we mount the egg whites until stiff, before delicately adding them to the preparation. And let it take 2 hours in the fridge.
It remains to carry out the assembly. We take the cupcakes from the cupboard, on which we put the cream on top. And raspberries. If we don't want to wait, we take glasses and put the cookies reduced in small pieces at the bottom, we add the cream of petit-suisse, and the fruit on top.
Our wine advice to accompany these dishes
With peas, a light dry white wine, such as a Mâcon or a local wine from Coteaux de l'Ardèche
With petit salé , a light dry red wine, such as a Val-de-Loire vin de pays or a Bourgueil Saint-Nicolas
With the tartlet, a sweet wine, to rebalance the acidity, like a Banyuls or a Muscat de Beaumes de Venise