Week’s menu
April 27 – May 3
In this confinement, we are all put to the test: caregivers, patients, families … One of the only positive points is that we rediscover our values of care for the other, solidarity, common good and love. And what better proof of love than to cook for those we love. This transmission value has been driving me for years. First with our son, Nathan, whose bursts of gluttony at the table fill us with happiness, then with all those I love. Every day they inspire me to create and imagine new tasting and associations. Then, I wanted to extend this creativity in concentric circles, from the Scook cooking school in Valence, then in the edition of creative recipes, easy and accessible in the books of the same name. So that you can, at home, in these exceptional times, find these simple recipes for cooking at home with the essentials techniques to their success. I hope you enjoy these cooking tips dedicated to such a beautiful cause: the pleasure of making people happy.
With these recipes, my wish is to enhance eating well, in our daily lives, as we can, with what we have at home of course. These recipes are not imposed, they only offer one more perspective when cooking. Here are the recipes to discover this week: Look at the recipes :
horseradish cream
what he’s gaining in sweetness is why the kids like him. to find out…
The velvety pea soup
600 g fresh shelled peas
15 cl vegetable stock
1 tsp. of coarse salt
Fine salt
Horseradish cream
15 cl fresh cream, very cold
20 g horseradish paste
1 pinch of salt
1 turn of pepper mill
Equipment
Mixer
1️⃣ The velvety pea soup
boil a pot of salted water (coarse salt). Cook the peas in boiling water for 5 to 7 minutes. Taste them: they must be very melting! Refresh the peas in very cold water to stop the cooking process and fix the green colour of the vegetable. Drain in a colander. Mix the peas with the vegetable stock to obtain a smooth green cream. Adjust the seasoning by adding a little fine salt. Set aside.
2️⃣ Horseradish Cream
Whisk the cream with the salt in a bowl (by hand or with an electric whisk) until smooth. Add the horseradish to the cream and mix. salt and pepper and set aside.
3️⃣ The service
In 4 verrines, pour the pea velouté, distributing it as evenly as possible. With 1 tsp. à soupe, formez des quenelles de crème au raifort, puis déposez-les sur le velouté. if you can’t make beautiful dumplings, that’s okay. Just put a little bit of horseradish cream with a spoon, the presentation will be beautiful all the same. serve.
💡 Tip
So that the velvet takes and keeps a beautiful light green colour,
it is imperative that the peas are perfectly fresh. Ideally, buy them in pods, they are better protected than shelled.
📷 Mickael Roulier
juniper butter and lemon zest
The Skinny Wrapper
6 g juniper berries
1 lemon zest
50 g soft butter
12 mini leeks
4 portions of lean meat, 100 g each, skin-on
Salt
The finish
1 lemon
salt flower
Equipment
Baking paper
2️⃣ Wash the mini leeks well, then cook them for 3 minutes in a large volume of boiling salted water. Take the leeks out of the water, cool them in cold water, drain them well and place them on 4 sheets of baking paper. Salt the lean portions, place them on the mini leeks, then cover them with the rest of the juniper butter. Close the papillotes and put them in the oven for 5 to 7 minutes of cooking time, more or less, depending on the thickness of the fish.
3️⃣ In the kitchen and at the end of cooking, open the papillotes, add some lemon zest to the fish, add some fleur de sel and the discs of juniper butter. Serve immediately and enjoy.
💡 Variant
Make the recipe with pollack, cod and red mullet fillets.
📷 Mickael Roulier
For this recipe, you don’t need an oven or saucepan: you only need a microwave oven! These snow eggs are truly unique: Their taste and presentation are completely different from the “classic” version. to discover…
The egg whites
5 egg whites
60 g caster sugar
1⁄2 chopped lime peel
250 g freshly grated coconut
Minute vanilla custard
2 egg yolks
Vanilla custard 35 g caster sugar
100 g milk
100 g liquid cream
The banana-passion scum
100 g passion fruit purée
100 g banana puree
25 g caster sugar
120 g very cold liquid cream
Equipment
1 siphon (optional)
In a bowl, mix the egg yolks and sugar for 30 seconds. Add the hot milk and cream. Mix, cook in the microwave on full power (900 w) for 1 min. Stir. Cook a little more if the mixture is not thick enough or if you double or triple the quantities.
2️⃣ The banana-passion scum
Mix the fruit purées together, add the sugar and the liquid cream. Pour this mixture into the siphon with 2 gas cartridges. place in the fridge.
3️⃣ Coconut egg whiskers
Beat the egg whites with a mixer at medium speed with the sugar and half-zest until they are glossy and firm. Fill small plastic moulds 10 cm in diameter by 3 cm high with the whites and level the surface with a spatula.
4️⃣ Cook them in the microwave for 30 s on full power (900 w) for 4 small moulds and then carefully remove from the moulds. Leave to cool for 15 min. gently roll the eggs in the coconut.
5️⃣ The presentation
Distribute the custard at the bottom of 4 glasses or clear cups. Dosage and
Distribute over the banana-passion foam then finally and very delicately place the egg whites cooked and rolled in the coconut. Serve immediately.
IF YOU HAVE NO SIPHON | Mix 25 cl of liquid cream with the zest of 1 finely chopped lime. Place in the refrigerator and leave to brew for 24 hours. The next day, whip this cream with 35 g of sugar to obtain a pleasantly perfumed whipped cream. Then add 100 g of passion fruit purée, whisking gently. Use as directed in the recipe.
TO GO QUICKLY | You will find the fruit purées needed to prepare the foam in the frozen fruit section. You can also make them with mixed fresh fruit.
TO KNOW | If you double or triple the quantities in the custard recipe, cook longer, always watching and stirring from time to time.
TIP | If the eggs look too big when cooked, cut them out with a cookie cutter 4 to 5 cm in diameter. The presentation will be even more beautiful!
Homemade Yoghourt
Making your yoghurts is very simple and greatly facilitated if you own a yoghurt maker. But other techniques exist. All types of milk are possible but the best is of course raw milk! Two principles to succeed for sure: sowing the milk between 42 and 45 °C to activate the lactic ferments and cold flavouring to get the best of the flavours.
Violet milk
1 litre of whole milk
40 g of violets or a few
drops of violet extract
Orange blossom milk
1 litre of whole milk
2 tbsp. flower water
orange tree
Green aniseed milk
1 litre of whole milk
20 g green aniseed
Jasmine milk
1 litre of whole milk
30 g jasmine flowers or
a few drops of
jasmine
The yogurt
1 litre of infused milk
1 plain whole yoghurt or
1 sachet of lactic ferments
30 g powdered milk
Material
Pestle and mortar
Fine strainer
Kitchen thermometer
Yoghurt maker
8 pots of yoghurt
1️⃣ The Violet Infusion
Before making the yoghurts, prepare an infusion with the milk and the flavouring.
chosen. For the violet infusion, mix the violet flowers with the milk and leave to stand.
infuse for 1 night in the refrigerator. Filter before use. If you use
the violet extract, simply add it to the hot milk (see step 5 below).
2️⃣ The orange blossom infusion
Mix the milk and orange blossom water in a container. You can switch to
making yogurt right away.
3️⃣ The green anise infusion
Crush the green anise with a pestle in a mortar. Mix it with the milk in
a container. Leave to brew overnight in the refrigerator. Filter with the help of
of a fine colander and set aside in a cool place.
4️⃣ Jasmine infusion
Wash the jasmine flowers and let them infuse in the milk overnight at the
refrigerator. Filter through a fine sieve and set aside in the fridge.
5️⃣ Making yoghurt
In a saucepan, bring the infused milk to a boil and remove from the heat immediately.
Let cool to 44°C. In the meantime, mix
yoghurt with the milk powder in a bowl, then stir in the hot milk.
Fill the yoghurt jars with this preparation, then let it ferment in the
yogurt maker for eight hours. Then keep the yoghurts in the refrigerator for 3 hours.
before you taste them.
📷 Mickael Roulier
