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.
- 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.
- 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.
- 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.
- 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.