Classic French onion soup, as it is made at Domaine Castel Riquet: two and a half kilos of mild Cévennes onions, butter, olive oil and chicken stock. Serves 8, topped with melted cheese and accompanied by a Côtes du Rhône.
An omelette in which the mild Cevennes onion takes center stage: slowly fried until golden yellow, with six eggs and a splash of milk. Serves 2, ready in just over half an hour, with a glass of Picpoul de Pinet.
Roasted Hokkaido pumpkin meets chicory, radicchio and crispy Ventrêche Basque – an autumn salad for 4 people. With Piedmont hazelnuts, walnut vinaigrette and a fruity Chardonnay recommendation to go with it.
A quick rice noodle stir-fry with pak choi, bell pepper and toasted sesame oil, ready for 4 people in around 30 minutes.To go with it, we recommend a fresh Vinho Verde, which holds up well against sesame oil and chili.
The first seeds of this onion are said to have been brought by a monk from Portugal. The soil and climate in Roscoff, in Brittany, are perfect for these onions, which thrive naturally here without fertilizer. The onion is traditionally sold in the form of a braid, as this allows it to be stored better. The Rosa onion from Roscoff is winter hardy.
When you want to be quick but still want it to look like something special, quiches and tarts are a fine choice – especially since they can be topped with just about any combination you can think of, in spring, summer, autumn and winter ... This recipe by Ursula Heinzelmann originally called for classic savoy cabbage as the main ingredient, and I had placed it right at the top of my shopping list too … but then a truly beautiful Romanesco came along and simply enchanted me. And so it is left up to you whether you prefer to use savoy cabbage or Romanesco (or?) for your tart. In the autumn and winter, it is suitable as a starter for a large group or as a main course for a smaller one … The recipe requires a little preparation, but then it goes very quickly. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or savoy cabbage or similar 100g smoked bacon 2 onions, finely diced 1 tbsp caraway seeds 150 ml cream 1 egg 100g Stilton or Bleu d’Auvergne Sea salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the pastry, blanch the cabbage and sauté the bacon and onions.Also, be sure to chill a bottle of dry white wine! We have selected the delicious Jurançon sec for you. Rub the flour with a good pinch of salt and a little sugar, as well as the cold cubed butter, and quickly knead into a shortcrust pastry with 2 - 3 tbsp cold water. Chill for at least 30 minutes, then line a 26cm Ø springform or tart tin (sides!) and pre-bake in the preheated oven at 180°C for 15 minutes. Break the Romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), boil in salted water for 3 minutes, shock in cold water and drain well. Cut the bacon into strips and mix it with the finely diced onion and caraway seeds under the cabbage, and spread it over the pastry base. Whisk the cream and egg together. Cube the Stilton or Bleu d’Auvergne and mix it in. Season generously with sea salt and fresh pepper and sprinkle it over the cabbage. Finish baking the tart at 160°C for 15 minutes. BON APPÉTIT! Inspired by © Ursula Heinzelmann, recipe from the book "Erlebnis Essen: Vom Duft der Erdbeere und der Würze des Teltower Rübchens", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de
Lentils are personally one of those things I really love, but make far too rarely. Somehow I always think they are far too time-consuming to prepare, and the association with a hearty winter stew often comes to mind. Yet there are such wonderful recipes for fresh and summery lentil salads! I'm glad I remembered about them again and found a truly fantastic salad for the new recipe of the week – it combines pretty much all the flavors we love and is pure bliss.
Recently, we celebrated the Festival of Legumes with you. With 30°C outside and a pleasant 20°C inside, accompanied by chilled rosé and white wine in a relaxed atmosphere, we discovered together how wonderfully lentils, peas, and company are suited for summer salads.
Just a few weeks ago at a trade fair near Lisbon, we had the great pleasure of trying the brand-new varieties of tuna from Santa Catarinas, which were exceptionally good. One of them features Azorean paprika, making it a very typical creation from the region. This paprika tastes somewhere between paprika and chili, so it is wonderfully aromatic and fruity, but only mildly spicy. Even when we tasted it, a thousand recipe ideas popped into our heads. Thomas turned one of them into this week's recipe. And it hits exactly what we crave on these beautiful warm summer days: Here, crisp vegetables meet fresh herbs, tender spicy fish meets fruity tomato ... and all in a colorful setting – A summer delight and a feast for the eyes and taste buds!
How is it that whenever I let myself be inspired by our recipe of the week by Ursula Heinzelmann, it always ends up with something baked? ... Last time it was a Romanesco tart with blue cheese – this time a beetroot tarte tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes tickles the baker in me? Anyway ... The tart is a wonder bag of flavors – thanks to the beetroot it is mild and earthy-aromatic, the vinegar adds a sweet acidity, the nuts and olives complement the whole thing with their aromatic crunchiness, respectively their Mediterranean spice ... the intense cheese and the fresh herbs round off the bouquet even more and make all the aromas shine.
Stuffed vegetables, the prototype of "soul food": simple, hearty and somehow full of memories. Personally, this dish reminds me of my grandmother, of holidays in Provence, of childhood.This version is deliberately minimalist and uses only a very few ingredients. Thus, the wonderful garden zucchini and the delicious terrine take center stage, unchallenged in flavor. Although the terrines from Maison Telme are actually almost too good to be cooked, but if you for once don't eat the whole jar at once, you can use the rest with this quick recipe ...
A Portuguese salad from a can: flaked bacalhau with chickpeas, hard-boiled egg, onion and parsley, found on the packaging of Miss Can Patriot. Serves 2 to 4, ready in fifteen minutes, and we recommend serving it with a Vinho Verde from Minho.
