Skip to main content

Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Cannelloni with Spinach and Salt Cod Brandade




Ingredients

For 3 people
  • 12 cannelloni sheets.
  • Salt cod brandade.
  • Spinach.
  • Garlic and parsley oil.
  • Raw pine nuts (we'll toast them in a dry pan).

For the spinach:

  • 600g fresh spinach.
  • Two spring garlic cloves.
  • Salt.
  • Extra virgin olive oil.

For the brandade:

  • 250g salt cod loin, soaked and desalted.
  • 100g potato.
  • 125cc milk.
  • 100cc extra virgin olive oil.
  • One clove of garlic.
  • Chopped parsley.

For the béchamel:

  • Three heaping tablespoons of pastry flour.
  • 40g butter.
  • 25g extra virgin olive oil.
  • 500g milk.
  • Salt.
  • Black pepper (optional).

Garlic and parsley oil:

  • 80g extra virgin olive oil.
  • Salt.
  • One peeled garlic clove.
  • A handful of chopped parsley.


Preparation

- Let's make the garlic and parsley oil: Oh my dears, this green oil is like liquid gold! Chop the garlic and parsley very, very finely — I always tell my granddaughter patience is the secret here. Mix it all together with the oil and a little pinch of salt, then set it aside for later.
- Now for the brandade: Peel those potatoes, break them into chunks, and cook them in unsalted water until they're lovely and tender.
- When the potato is cooked through, drain it well and mash it with a potato masher or fork. Set this aside for now.
- Place the desalted cod in a little pot and cover it with cold water.
- When the water just starts to bubble and boil, turn off the heat, cover the pot with a lid, and let it rest for 20 minutes. This gentle method keeps the cod so tender!
- After resting, remove the cod from the water and flake it carefully, checking for any bones or skin — we don't want any surprises!
- Warm up the milk and oil separately.
- Put the flaked cod, chopped garlic, and parsley in a deep bowl with half the oil and blend it all together. Then add the warm milk and the rest of the oil, and blend again until you have a wonderfully smooth cream.
- Cook this in a double boiler (bain-marie, as the French say), and with a wooden spoon, stir in the mashed potato bit by bit until everything is beautifully combined and thickened. Set this treasure aside.
- Let's prepare the spinach filling: Wash your fresh spinach well, blanch it quickly in boiling water, then squeeze out all that excess water and chop it into tiny little pieces.
- Sauté the spinach with those two spring garlic cloves, chopped very small. The aroma will fill your kitchen!
- Now fold in the brandade we made earlier.
- Stir everything together well and set it aside.
- Separately, make your béchamel sauce. Mix 4 or 5 spoonfuls into the spinach and brandade filling, and keep the rest for topping our cannelloni later.
- Cook the cannelloni sheets, refresh them under cold water, and fill each one lovingly with our gorgeous mixture.
- Arrange the cannelloni in a baking dish, or if you're feeling fancy like I do when my grandchildren visit, put 4 in each individual serving dish. Top them with the reserved béchamel sauce.
- Before bringing them to the table, warm them up in the oven or microwave, then serve them with a generous sprinkle of those toasted pine nuts and a lovely drizzle of our green garlic and parsley oil.

Bon profit, my dears! (That's how we say "enjoy your meal" back home — may every bite bring you joy!)




Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more