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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...

Gazpacho: Cold Tomato Soup with Stuffed Cherry Tomatoes

 

 

 

It's tomato season — take advantage while they're at their peak.

 

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Cost: €0.80 per person
Preparation time: 20 minutes

Ingredients

for 4 people
  • 1.25 kg ripe tomatoes
  • 125 g Président Camembert Cream (or similar soft cheese spread)
  • 20 cherry tomatoes
  • 1 tsp. Worcestershire sauce
  • a few parsley leaves
  • one basil leaf
  • 100 ml olive oil
  • salt
  • pepper

Preparation

Wash, peel, and seed the large tomatoes. Blend them with the basil leaf, pepper, Worcestershire sauce, salt, and olive oil until you have a very smooth cream. Taste for salt and refrigerate.
Chop the parsley finely and mix it with the cheese cream. Set aside in the fridge...
Hollow out the cherry tomatoes and place them upside down in a colander to drain for a while...
Put the cheese cream into a piping bag fitted with a small star tip. Fill each cherry tomato with the cream...
Ladle the cold tomato soup into the bottom of each bowl and arrange 5 stuffed cherry tomatoes per person...
Serve cold with a parsley leaf for garnish.

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