SPICY ZUCCHINI GRATIN

THE VEGGIES...

OH MY GRATIN!!!!!

SPICY ZUCCHINI GRATIN

This recipe is wonderful for the summer months when the vegetables are at their best! This gratin can be served with all kinds of fish and meat! Pair it with a French wine, of course, white or red, depending on the side you will prepare. Enjoy!

Serving 6

6 zucchini (same size and not too big)

6 Roma tomatoes

6 eggs

6 tbsp of sour cream

1 tbsp of butter

3 garlic cloves, minced + 1 to rub the dish

6 sprigs of fresh thyme

1 pinch of curry

1 pinch of ground cumin

1 pinch of nutmeg

Salt and pepper

Preheat the oven to 430 F.

Wash thoroughly the zucchini. To avoid having sandy skin, cover them with cold water and let stand 20 minutes. Scrape them to eliminate the residues on the skin. Cut them in thin slices.

Peel the tomatoes and slice them.

Butter a baking dish and rub it with a garlic clove.

In a bowl, combine the eggs, cream, spices, fresh thyme’s leaves and garlic. Season with salt and pepper.

Alternate zucchini and tomato slices in the baking dish. Bake the vegetables 5 minutes.

Pour the gratin preparation over the vegetables. Bake 20-30 minutes. Serve hot.

Bon Appétit!

RASPBERRY DELIGHT

HEAVENLY!

RASPBERRY DELIGHT

This delicate dessert requires 2 days of preparation but you will be delighted by the result! Take the time and enjoy this true French recipe!

Serving 4

For the dough:

2 ¾ oz of sugar

½ oz of all purpose flour

2 large egg whites

2 ½ oz of melted butter

For the raspberry cream:

2/3 cup of heavy cream

1 1/8 of Confectioners ‘sugar

4 ¼ of raspberries

For the raspberry sauce:

7 ¾ of raspberries

1 tbsp of water

1 1/8 of Confectioners ‘sugar

Juice of ½ a lemon

Presentation:

Fresh mint leaves, raspberries and Confectioners ‘sugar

THE DAY BEFORE: Preparation of the dough.

In a medium bowl, combine the sugar with the flour, continuing to whisk, add the egg whites and the melted butter. Whisk until the ingredients are all mixed together.

Refrigerate overnight. This will allow a change in the consistency of the dough.

THE NEXT DAY: Bake the dough.

Preheat the oven to 350 F.

Using a baking pan, make 20 little mounts of dough with 1 tsp (used as measurement). Space each mount of dough by 6 inches.

Using a spoon, spread the dough into fine discs (about 2 ½ inches of diameter).

Bake for about 8 to 10 minutes. They need to be pale brown.

After cooking, take them out of the baking pan and put them on a flat dish. The cookies will be very fragile when cool. Set aside.

Preparation of the raspberry cream:

Put the heavy cream in a mixer and whip it.

With a fork, crush the raspberries and add the Confectioners ‘sugar. Add the mixture to the whip cream and mix until just combined. Refrigerate.

Preparation of the raspberry sauce:

Wash the raspberries and put them in a blender with the water, the lemon juice and the Confectioners ‘sugar. Blend to obtain a smooth consistency. Strain the preparation to eliminate the seeds. Refrigerate.

Presentation:

Using 4 plates, place 1 cookie on each plate. Add ½ tbsp of raspberry cream in the middle of each one. Place another cookie on top of the cream. Add another ½ tbsp of cream and repeat until all the cookies are used. You will have 4 to 5 cookies per serving.

Decorate with Confectioners ‘sugar, raspberries, mint leaves and pour the sauce around the cookies.

Bon Appétit!

Note: I think that 4 cookies per person are perfect, as the picture, but you can create your own…

French Recipes and Cuisine