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Soupe au pistou
Serves
6-8
100gr dried white beans soaked in cold water overnight, 4 tabls olive oil, 1 garlic clove finely chopped, a bouquet
garni of bay leaves thyme and parsley, 1 onion chopped, 1 leek cut into small dice, 2 carrots cut into small dice, 675 gr
courgettes cut into small dice, 450 gr tomatoes skinned seeded and chopped, 2 medium-sized potatoes peeled and cut into small
dice, 100gr fine green beans topped tailed and cut 3-4 pieces each, 100gr fresh or frozen peas, 75 gr spaghettini broken into
small pieces, salt-pepper
Pistou: about 50gr basil leaves, 3 fat garlic cloves peeled, 1 tomato skinned and chopped, 75gr Parmesan cheese, 150ml
olive oil.
Drain the soaked beans. Heat 2 tabls of the oil in a medium sized pan, add the garlic and
the bouquet garni and cook gently for 2-3 minutes, add the drained beans and 1.5 litres of water, bring to the boil, cover
and leave to simmer for 30 minutes-1 hour. Add ½ teasp of salt and simmer for 5 more minutes. Set to one side.
Heat the rest of the oil in a large pan. Add the onions, leeks and carrots and cook gently
for 5-6minutes until soft but not browned.
Remove and discard the bouquet garni from the beans and add the beans and their cooking liquor
to the pan of vegetables. Add the courgettes, tomatoes and potatoes, another 1 litre of water 2 teasp of salt and some pepper.
Bring to the boil and simmer uncovered for 20 minutes.
Add the green beans, peas and pasta to the pan and simmer for another 10 minutes.
Meanwhile, for the Pistou, blend the basil garlic tomato and cheese together in a food processor.
Then add the olive oil to make a mayonnaise-like mixture, season to taste with salt and pepper.
Remove the pan from the heat and stir in the pistou, adjust the seasoning and serve with some
extra grated Parmesan cheese.
Bon appétit
www.cuisineprovencale.com
Veal cutlet, wild Mushrooms
& beurre Noisette
Serves
4
2 sweet potatoes, salt&pepper, 300gr assorted wild mushrooms, 4 tbsp extra virgin olive
oil, 4x250gr. Veal cutlets, 25g. butter, 50 ml. veal jus, 25 fine capers, juice of ½ lemon, 125gr. Wild rocket, 1 tbsp balsamic
vinegar, 1 lemon cut into quarters
1. Cook the sweet potato in boiling salted water until tender. Drain.
Meanwhile clean the wild mushrooms.
2. Heat a chargrill or ridged cast-iron grill. Season and oil the veal cutlets. Sear all sides
on grill and cook until done to preferred colour. Remove and keep warm.
3. Diagonally slice the sweet potatoes lengthwise into 3 strips and chargrill.
4. Heat half the butter and a tbls of olive oil in a pan and sauté the wild mushromms. Remove
and drain.
5. Heat the remainder of the butter in the pan until it turns nut brown. Add the veal jus,
capers, lemon juice and seasoning and heat through. Meanwhile, dress the rocket with 2 tabls of extra virgin olive oil and
the balsamic vinegar.
Bon appétit
www.donaldrussell.com
Lemon sugar Bread
Serves 6-8
The traditional wood-fired bread ovens of Pérouges turn out this galette by the dozen.
Delicious with berries, it resembles a sugar-topped pizza;
Granulated or light brown sugar may be used.
125ml.
milk, 15gr. yeast, 500gr. flour, 1 tsp. salt, 45gr. sugar, 3 eggs, 125gr. butter softened, grated zest of 2 lemons, 100gr.
granulated or brown sugar.
Scald the milk in a small pan and let cool until tepid. Crumble or sprinkle the yeast on top and leave until dissolved,
about 5 minutes. Sift the flour on to a work surface with the salt and sugar and make a large well in the centre. Add the
eggs and yeast mixture and work lightly with your hand until mixed. Using a pastry scraper or spatula, gradually draw in the
flour, working the mixture until it forms large crumbs. Press it into a ball; the dogh should be soft and slightly sticky;
if necessary add more flour.
Flour the work surface and knead the dough until it is smooth again,
2-3 minutes. Shape the dough into a ball, transfer it to an oiled bowl and flip it so the top is oiled also. Cover with a
damp cloth and leave to rise in a warm place until doubled in bulk, 1-1½ hours.
Butter a baking sheet. Turn the dough on to a lightly floured work surface
and knead lightly to knock out the air.
Roll it to the largest possible round that will fit the baking sheet, preferably 50cm. across. Transfer the dough round
to the buttered baking sheet and with your knuckles, flatten the center slightly to form a 1 inch/2.5 cm border around the
edge to contain the butter and sugar toping. Dot the top with butter. Mix the lemon zest with the sugar and sprinkle it on
the dough. Leave the galette in a warm place to rise until light, 15-20 minutes. Heat the oven to 200ºC.
Bake the galette in the heated oven until browned and the sugar has formed
a crisp glaze on top, 15-20 minutes. Transfer it to a rack to cool. It is best served while still warm, but can be baked a
few hours ahead and warmed for serving.
Bon appétit
http://frenchbread.free.fr
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