Eating organic products, vegetables in season and buying locally supports the local farmers and preserves the environment.

You can become a partner in the farmers'production by buying their produce. (go to the index and click on "find a producer")

Find out more by contacting your local AMAP (An association which supports the small farmers) or the GAB (groups of organic farmers).

Notes : the recipes proposed here are made with organic dairy products. Your recipes will be even more delicious if all the ingredients are organic.

 

Light coffee cream

  
 

Ingredients :

 

  • 1/2 litre of organic half skimmed milk ;
  • 2 g of agar-agar (a natural gelling agent) ;
  • 2 teaspoons of coffee essence;
  • 3 organic eggs ;
  • 2 tablespoons of organic sugar
 Crème légère au café

Method :

  • Heat the oven to 120°C (thermostat.4).
  • In a saucepan heat the milk with the agar-agar and the coffee essence
  • Simmer for 2 minutes
  • Whisk the eggs and the sugar together in a bowl and then pour the milk and the coffee onto the mixture, stirring constantly and then pass through a sieve.
  • Heat water for a bain-marie.
  • Place the pots in a large, deep dish, pour the mixture into the pots and add the hot water to the bain-marie.
  • Cook for about 25-30 minutes.
  • Take the pots out immediately they are cooked, allow to cool and then put in the refrigerator for at least 2 hours.

 

Velouté of pumpkin and smoked fish

 

Ingredients :

 

  • 800 g pumpkin ;
  • 300 g sweet potatoes ;
  • 2 garlic cloves ;
  • 20 g salted organic butter ;
  • 50 cl chicken stock ;
  • 100 g smoked coley ;
  • 25 cl organic single cream ;
  • 2 pinches of paprika or piment d'Espelette ;
  • salt ;
  • fresh ground pepper.
Velouté de potiron au poisson fumé 

 Method :

 

  • Peel and cut into pieces the pumpkin and the sweet potatoes.
  • Peel and chop the garlic.
  • In a large saucepan melt the butter, add the chopped vegetables and garlic and pour in the cold chicken stock. Seaon and cook for 30 minutes.
  • With a pointed knife, check that they are cooked.
  • Thinly slice the fish keeping some aside for decoration.
  • When cooled a little, mix the velouté and the smoked fish in a blender.
  • Pour in the cream
  • Check the seasoning. Sprinkle with the paprika and decorate with the remaining smoked fish, the salt and the groud pepper. Serve hot or cold.

 

Oganic fromage blanc with vegetables and fresh herbs

 

Ingredients :

 

  • 500 g organic fromage blanc ;
  • tomatoes ;
  • 1 yellow pepper ;
  • courgette ;
  • ½ cucumber ;
  • 1 white onion ;
  • lemon ;
  • coriander or other fresh herbs ;
  • olive oil ;
  • salt, freshly ground pepper.
Fromage blanc bio aux légumes et herbes fraîches

 Method :

  • Carefully wash the vegetables in cold water and cut into small dice without peeling them
  • Peel the onion. Finely chop the coriander
  • In a bowl whip the fromage blanc with 3 tablespoons of olive oil and the juice of the lemon. Season well with the salt and pepper then add half the vegetables and the herbs.
  • Pour this mixture into 4 individual bowls and sprinkle with the remaining vegetables and herbs. 
  • Served very cold
  • The coriander can be replaced with parsley, chives or oregano according to taste.


 

Home made fromage frais (soft cheese) with fresh milk

  

Ingredients :

 

  • 1 litre fresh full cream organic milk ;
  • 4 petits suisses.
 

  Method :

 

  • Pour the fresh milk into a saucepan and bring to the boil.
  • The milk must boil up in the casserole for about 30 seconds.
  • Allow to cool overnight at room temperature.
  • The next day put the petits suisses in a bowl and mix with the milk.
  • Cover the bowl with a tea towel, and still at room temperature, leave it for about 3 days. It must thicken.
  • When it has thickened, put it into a cloth and then place in a sieve or colander and leave to drain for a day.
  • Then you can remove the cloth and mould your cheese. This is also the time to season the fromage frais with salt, pepper, herbes de Provence according to taste.
  • You can also make a drier cheese. For this, leave it in a sieve or colander at room temprerature so that it drains completely and becomes dry. When it is mature it can be kept in the refrigerator.

Attachments

Crème légère au café Download
Velouté de potiron au poisson fumé Download
Fromage blanc "bio" aux légumes et herbes fraîches Download
Fromage frais maison au lait cru Download
Clafoutis abricots lavande Download
Petits sablés au chocolat Download