1 tsp fleur de sel (for the adventurer version of
carrot cake in glasses)
340 g (12 oz) dark chocolate
½ cup sweetened condensed milk
1 tsp coconut essence
1 cup unsweetened shredded coconut
Cheese section:
1½ cups ricotta cheese
Fish section:
300g smoked salmon
Butchery section:
The flesh of 4 mild Italian sausages (or hot for the
(Adventurer version of sausage rösti)
700g (1½ lb) lean ground veal
½ cup crumbled cooked bacon (for the adventurous version)
stuffed veal bread)
10 slices of chopped prosciutto
Dairy products section:
2 cups cream cheese
¼ cup butter
2 eggs
1½ cups 15% cooking cream
1½ cups shredded mozzarella cheese (or 10 slices of
raclette cheese for the adventurer version of apple parmentier gratin)
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Temper 1 cup cream cheese. Set aside.
Microwave or bake 6 potatoes until tender. Set aside.
Finely chop 1 shallot, 2 cloves garlic, 2 cups fresh spinach, ¼ cup red onion and 2 tbsp fresh basil. Set aside.
In a large bowl, mix 700g (1½ lb) lean ground veal, 2 eggs, 1 finely chopped shallot, 1 tbsp fresh oregano, salt and freshly ground pepper. Set aside.
In a separate bowl, combine 1½ cups ricotta cheese, 2 cups finely chopped fresh spinach, and 2 cloves minced garlic. Set aside. This is where adventurous types can substitute ½ cup crumbled cooked bacon for 1 cup of spinach.
Butter a large loaf pan or 2 small ones.
Place half of the veal loaf mixture in the bottom of the mold. Spread the stuffing mixture and add the rest of the veal mixture.
Cover and bake for 40 minutes.
Uncover, add ½ cup barbecue sauce and continue cooking for about 20 minutes or until veal loaf is cooked. Serve with candied onions.
Peel and finely grate 1 large potato and 1 cup butternut squash. Drain the grated potatoes in a clean cloth.
Zest a lemon and keep its juice.
In a bowl, combine grated squash, grated potato, meat from 4 mild Italian sausages, ¼ cup chopped red onion, 2 tablespoons honey, salt and pepper; shape into small flat patties, about 2 tablespoons each. This is where adventurous types can substitute hot Italian sausage for mild Italian sausage.
In a frying pan, heat a small amount of butter then brown the röstis for 3 to 4 minutes on each side.
In a bowl, mix 1 cup mayonnaise, 2 tablespoons chopped basil, the zest of 1 lemon and a little of its juice to taste. Season with salt and pepper. Serve with röstis.
Preheat oven to 400F.
Remove the peel and slice the 6 cooked potatoes about 1 cm thick. Set aside.
Peel 3 apples, slice them thinly and chop 10 slices of prosciutto. Set aside.
Brush 10 ramekins with oil and spread the potatoes on the bottom.
Add the apple slices, salt and pepper.
Mix 1½ cups 15% cooking cream and 2 tbsp fresh oregano and pour over apples.
Add the 10 slices of chopped prosciutto and sprinkle with 1½ cups of shredded mozzarella cheese. This is where the adventurous can replace the shredded cheese with 10 slices of raclette cheese.
Bake for 15 minutes, or until cheese is lightly browned.
Line a square pan with parchment paper.
In a bowl over a double boiler or in the microwave, melt 340g (12 oz) dark chocolate, ½ cup sweetened condensed milk and 2 tbsp butter, stirring until smooth.
Remove the bowl from the double boiler and stir in 1 tsp coconut essence and ¾ cup coconut. This is where the adventurous can toast the coconut before adding it to the mixture.
Pour into the mold, pressing with a spatula or spoon. Sprinkle with the remaining coconut.
Refrigerate the mold for at least 1 hour or until set. Unmold and cut into squares. Store in the refrigerator.
Chop 1 cup of shelled pistachios and place on a plate. Set aside.
Chop 300g smoked salmon and 2 tbsp fresh dill and place in a large bowl.
Add 1 cup of cream cheese and pepper. This is where the adventurous can add 1 tbsp of lemon zest.
Mix well and form balls of about 1 tbsp.
Roll the balls in the crushed pistachios.
Refrigerate at least 1 hour before serving.
Peel and grate 2 cups carrots. Set aside.
Using an electric mixer, beat together 1 cup of tempered cream cheese, ¼ cup of creamed honey and ¼ teaspoon of cinnamon until smooth. Set aside.
Place 1 cup slivered almonds and 1 cup walnuts in a food processor and pulse until coarsely ground.
Add 1 cup dried dates, 2 cups grated carrots, ½ tsp nutmeg and 1 tsp vanilla and mix until smooth. This is where the adventurous can add 1 tsp fleur de sel.
Place half of the cake mixture in 10 glasses.
Add half of the frosting.
Top with another layer of cake and finish with a layer of frosting.
Add a walnut on top for decoration.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 food processor
1 electric mixer
1 wooden spoon
1 large non-stick frying pan
2 bread pans
1 square mold
10 ramekins
10 verrines
Empty containers (storage or freezing)
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