Gastronomy, leisure ... Every Sunday, the editorial staff of Europe 1 meets and goes around the table for you to stock up on ideas for outings, with family or friends.
Vanessa, we continue our walk in the Charentes, in Cognac.
To continue the discovery of the Martell Corporate Foundation. This cultural center gives Cognac a new lease of life, with immersive exhibitions, small producers, yoga classes, catering… It's the kind of place where we want to be together to unwind. And this weekend, you can attend its Metamusiques festival, the first festival in France to reopen. It's free, and it's until tonight!
In addition, there is space to respect barrier gestures, 10,000 m2 of courtyards and gardens. 45 artists come from all the galaxies around a theme: tradition. We will travel from New York to Africa, to the rhythm of the mixture of genres: Czech music, marimba or baroque ... There will be Maud Gratton and her pianoforte, Antoine Souchav 'and his harpsichord to cover songs. electro-pop hits.
And in the festival, there is another festival: the Metakids for children, with concerts, film screenings and workshops to make musical instruments in wood, ceramic… To close these 72 hours of non-stop music , tonight it's San Salvador doing its ball.
A Corrézien sextet, praised by the
Inrocks
, which mixes Occitan and percussions.
We are promised a teluric trance, even seated.
There you have it, the Metamusiques festival in Cognac, all generations.
A good option for this Mother's Day.
And there will obviously be foodtrucks for you Marion!
And yes, Marion Sauveur, it's Mother's Day today. You offer us to offer not flowers, but to cook it for our mothers.
We will make them travel!
We start with Vietnam with the flowery spring rolls.
It's a fresh, pretty starter, since you can see the ingredients through the transparent rice paper.
I offer you a fresh and vegetarian version.
The idea is to place all the ingredients in the center of the well-moistened rice sheets.
We start with colorful edible flowers such as pansies, nasturtiums or borage.
Since that will be what we will see.
On top of rice vermicelli, mint and coriander leaves, and vegetables cut into sticks (carrots, radish, cucumber, red cabbage and yellow pepper).
The rolls are closed by folding down the two small sides, before the larger ones.
You have pretty spring rolls, very fresh, to accompany with a sesame vinaigrette.
Spring rolls with flowers
Ingredients
:
8 rice leaves
25 g of rice vermicelli
3 small carrots
1/2 cucumber
1/2 bunch of radishes
100 g red cabbage
1 yellow pepper
a few coriander leaves
a few mint leaves
1 handful of edible flowers (pansies, pineapple sage, nasturtium, marigold, borage)
For the dressing
2 tablespoons of sesame oil
1 tablespoon of neutral oil (rapeseed, grape seed)
1 tablespoon of rice vinegar (or alcohol)
1 teaspoon of soy sauce
1 tablespoon of water
1 teaspoon of sugar
1 teaspoon of sesame seeds
Production :
1. Start by rehydrating the rice vermicelli, before cutting all the vegetables into sticks.
2. Dip a sheet of rice in a bowl of hot water.
In the center of the leaf, place three assorted flowers flat and your coriander and mint leaves.
This is what will end up on top of your spring roll.
Add a little rice vermicelli on top, before the vegetable sticks.
3. To form your roll: fold down the two short sides, tightening a little on your filling rectangle.
Close with one side lengthwise on the stuffing, tightening it well.
Fold down the last panel, tightening as much as possible.
4. Combine all the dressing ingredients.
And it's ready!
Shall we go to the dish?
I'll take you to the French Riviera to cook the zucchini flower.
We in Nice are used to cooking it in donuts.
Today I suggest you stuff these zucchini flowers.
And for this stuffing, I make a pan-fried tomato-zucchini, with some chopped onions and fresh herbs.
It has to smell of the South!
The vegetables should stay crunchy.
I mix in some cream cheese to add a little indulgence.
Beside, I boil my zucchini flowers and I immediately cool them in ice water;
And when they are dry, I fill them with the stuffing.
A little olive oil and I place the flowers in the oven.
Stuffed Zucchini Blossoms
Ingredients:
4 zucchini flowers
2 zucchini
1 tomato
4 tablespoons of olive oil
1 onion
cream cheese
Fresh herbs: basil, thyme, rosemary, ...
Pepper
Salt
Production :
1. Start by cleaning the zucchini flowers: this is the most delicate phase.
It takes place under cold water.
Remove the hard pistil inside and arrange the flowers on a clean cloth to dry.
2. Then, brown the sliced onions with a little olive oil.
When they are golden: add the courgettes and the tomato cut into small cubes.
And cook over medium heat for three minutes.
3. During this time, we immerse the zucchini flowers in boiling water for ten seconds, before cooling them immediately in ice water, then gently drying them with absorbent paper.
4. Mix the cooled pan with herbs and cream cheese.
We stuff the flowers with this mixture.
Sprinkle with a drizzle of olive oil before baking for 15 minutes at 180 degrees.
And for dessert ?
I'll take you to Italy to make a panna cotta with elderflower syrup.
We start with the elderflower syrup: we only keep the flowers and marinate for two days, with sliced lemon and water.
Filter and bring to a boil with sugar.
The syrup is ready after 20 minutes.
It's delicate, you place it on top of your panna cotta, with some fresh strawberries and elder flowers.
Traditional panna cotta with elderflower syrup
Ingredients:
For the elderflower syrup
7 bunches of elder flowers
1 lemon
500 g of sugar
600 ml of water
For the panna cotta
40 cl of full cream
4 egg whites
55 g sugar
1 vanilla pod
Production :
1. Start with a few days in advance, the syrup must have time to infuse.
Detach the flowers from the stems.
And marinate them in a bowl with the lemon cut into slices and boiling water.
Cover and leave in a dry place at cool temperature for 48 hours.
2. Strain the liquid, squeezing the flowers to collect the extract.
Bring to a boil in a saucepan with the sugar, for 15-20 minutes.
When the syrup is ready, pour it into a previously scalded bottle.
Let cool and place in the fridge.
3. Bring the cream to a boil, along with the vanilla seeds.
Leave to infuse for 5 to 10 minutes.
4. Lightly mix the egg whites with the sugar: the mixture should not foam.
Pour over the cream, little by little and very delicately.
5. Pour the mixture into ¾ filled verrines, before baking them in the oven in a bain-marie for 50 minutes at 120 degrees.
6. At the end of cooking: leave the creams in the oven off for 15 minutes.
Before placing the verrines in the fridge, at least three hours.
7. When ready to serve: add the elderflower syrup and a few pieces of strawberries.
What if we don't want to cook?
Picard offers a cake in the shape of a white chocolate flowerpot.
Inside: a vanilla mousse, an almond biscuit and red berry inclusions.
It's very successful, light and delicious!
Perfect to celebrate Mother's Day.
Happy Birthday Mom !