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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Strawberry and Cream Timbale


Ingredients

for 4 people
  • 1 rectangular sheet of puff pastry.
  • 1 egg yolk mixed with 1 tablespoon of milk.
  • 300g whipping cream.
  • 40g powdered sugar.
  • 250g strawberries.
  • 250g dark chocolate.

Preparation

Let's start with the chocolate rounds. You can make these 2 or 3 days ahead and keep them in a cool place (in summer, store them in the fridge), uncovered.
On a sheet of parchment paper, use a cookie cutter or any other tool to trace two circles per plate...

Melt the grated chocolate in a double boiler with a tablespoon of water, remove from heat and let it cool for a few minutes.
Since the paper traces through, flip it over so you're not painting on top of the lines, then use a brush to paint the circles with chocolate. Let it dry and apply another layer...
Once it's completely cold, peel it off the paper and store until you're ready to use it.
The day before or the same day, roll out the puff pastry. If you want to make it yourself, here's the recipe. Using the same cookie cutter, cut two circles per plate, prick them with a fork, and brush with the egg yolk mixed with milk.
Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 190°C. They bake quickly, and the pastry will puff up even though it's been pricked. During baking, open the oven two or three times and press them down gently with a spatula until they're golden brown.
Whip the cream with the sugar.
Prepare the strawberries, cleaned and cut into pieces that aren't too small, leaving a few whole ones.
To assemble the dessert, it's best to do it right before serving so the pastry doesn't get soggy. Place a puff pastry circle as the base, add cream and strawberry pieces; then a chocolate circle, more cream and strawberries; finish with another puff pastry circle, cream, and strawberries. Use the other chocolate circle to decorate the plate along with cream and a whole strawberry.


Notes

Don't assemble this dessert ahead of time or the puff pastry will get soft. It's best to put it together right before serving so it stays crispy when you eat it.
If you have everything prepared, it only takes a moment.
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