healthy – Page 3 – Myfrenchkitchen

I love tomatoes baked to a confit in the oven. I also love dessert. So serving tomatoes as a dessert is nothing strange A creamy faisselle (quark/cottage cheese) locally made, some cherry tomatoes drizzled liberally with honey, sprinkled with chopped fresh mint and roasted in the oven to caramelize, is a perfect cheese/dessert to round off a meal. I added in season cherries to add some seasonal spirit. It is a recipe with so many variations. I hope you’ll play around with it and come up with combinations that you love.

Recette:

Pincée de fleur de sel:

Use enough cherry tomatoes, because it shrinks away a lot during the roasting process.
Use maple syrup instead of honey.
Add other red berries of your choice instead of cherries.
Serve the roasted tomatoes with a thick creamy yoghurt instead of the faisselle(quark/cottage cheese).
Serve the tomatoes in a little bowl on a cheese platter with an assortment of cheese for a buffet.

I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured two bowls, practically licking them out. A sure winner for this spring and summer.

La recette:

Peel and cut 3/4 cucumber and 5 kiwis in cubes. Place in mixer/blender.
Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems. Add to the blender.
Blend together until a puree.
Remove to a bowl.
Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.

Serves 3-4 people

Pincée de fleur de sel:

Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
Stick to crispy toppings which contrast beautifully with the gazpacho.
Don’t serve directly from the fridge…too cold a temperature kills the taste , room temperature or just below is the best.

The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.

In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.

I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.