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Vegetable Mille-Feuille

ingredients for 4 people 2 large potatoes. 1 carrot. 1 zucchini. 1/2 red bell pepper. 180cc heavy cream (cooking cream). salt. extra virgin olive oil. freshly ground black pepper (optional). 80gr grated mozzarella cheese. 1 tablespoon grated Parmesan cheese. preparation Rinse your vegetables well under cold water. Slice the red pepper into thin strips...   Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls... Get your oven going at 200°C (about 400°F). Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it... Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit...

Chicken Soup with Egg and Parmesan



ingredients

for 4 people
  • 1 liter of chicken broth.
  • 16 galets (Christmas soup pasta shells).
  • 3 whole eggs.
  • 2 tablespoons grated Parmesan cheese.
  • salt.
  • freshly ground black pepper.

preparation

First thing, skim off any fat floating on top of your broth.
Pour the broth into a pot, set it over the heat, and cook the pasta until it's just right — not too soft, not too firm.
Once the pasta's cooked, fish it out of the broth and set it aside in a bowl of cold water so it doesn't dry out...

In a separate bowl, whisk the eggs with the grated cheese, and season with salt and pepper...

Now, pour this egg mixture slowly into the boiling broth, cook for another two minutes over low heat, and keep stirring constantly with a hand whisk — this is what gives the soup that lovely, silky texture.
Add the pasta back into the broth and serve piping hot in individual bowls...

Enjoy!

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