Posted on by Myfrenchkitchen

Fresh fig with labneh, pistachios and pomegranate molasses.

This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

  • Four big figs, yellow or purple
  • labneh
  • pistachio nuts
  • pomegranate molasses
  • little branch of green petit pois
  • sumac
  • Pomegranate seeds(optional)
  • 8 small fig leaves(optional)
  1. Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
  2. Spoon a small tsp of labneh onto the fig half.
  3. Sprinkle the labneh with sumac.
  4. Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
  5. Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

  • Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
  • Sprinkle some sumac over the whole plate.
  • Use walnuts instead of pistachios.
  • Use soft goat’s cheese or ricotta cheese instead of the labneh.
  • Sprinkle with a few pomegranate seeds.
  • Use any other green herb decoration instead of the pea shoot.

Posted on by Myfrenchkitchen

Sweet potato and orange velouté.

A sweet potato soup is very similar in taste to a butternut soup, but it is much creamier. With fall in full swing, we make full use of all the root vegetables available, roasted in the oven, in soups, sautéed, braised. And sweet potatoes lend itself to all those cooking methods. Just in a soup, you can enjoy it in so many ways, see Pinch of salt down the post.

Recipe:

  • 1 large sweet potato(or about 800 g)
  • 1 large onion
  • 250 ml vegetable stock
  • 1 large orange
  • Peel of an orange, washed with the white flesh of the orange removed from the peel.
  • fresh sage leaves
  • olive oil
  • salt and pepper
  • 4 slices of thinly sliced serrano ham
  • Cream to taste
  • Créme fraîche or thick cream
  1. Peel the onion, slice and add to some olive oil in a casserole. Sauté until translucent.
  2. Peel and cut the sweet potato in chunks. Add to the onions along with the stock and the orange peel.
  3. Simmer over low heat for about 20 minutes until very soft and tender.
  4. Remove from the heat and add the juice of the orange.
  5. Mix the soup with a hand blender until smooth and without lumps.
  6. Season with salt and pepper and add cream to taste. Mix and set aside.
  7. Heat some olive oil and fry the sage leaves for about 2 minuts until crispy. Drain on some kitchen towel.
  8. Fry the serrano ham in the same oil until slighly crispy and drain on kitchen towel.
  9. Serve the soup in bowls and to with a dollop of créme fraîche, a slice of ham and some crispy sage leaves.

Serves 4

Pinch of salt:

  • Omit the orange juice and add a clove of garlic, fresh thyme, chicken stock and grated nutmeg to the soup.
  • Add chopped fresh ginger along with the orange juice.
  • Add 125 ml white wine.
  • Add a bouquet garni (parsley stems, thyme, bay leaves & lemon peel wrapped and tied in the green part of a leek) along with the stock.