March: pink menu direct from Lyon!

Publié le par Alice de la Croix

March: pink menu direct from Lyon!

Beets Verrines, apples, walnuts

Preparation Time: 15 min

Ingredients (6 glasses / verrines)
200 g canned beets
150 g cream cheese "cream cheese"
1 apple
A little lemon juice
100g walnuts
Salt and pepper


Preparation of the recipe:
1. Take out the beets from the can and stir away the juice. Then mix with cream cheese and salt.
2. Pour into the bottom of the glasses.
3. Peel and cut the apple into cubes and soak it in lemon juice to prevent it from getting dark.
4. Place the diced apples on the beets and add walnut pieces.
5. Add pepper and serve very fresh.

March: pink menu direct from Lyon!

Flower tart with zucchini, carrots and ham


Preparation Time: 15 min

Ingredients (6 people):
3 green zucchini (or 2 green and 1 yellow)
2 large carrots
3 eggs (M)
1 tablespoon mustard
150 ml fresh cream
10 small slices of ham
1 puff pastry
Salt and pepper

Preparation of the recipe:
Roll the puff pastry into your mold, and add mustard thinly on the bottom of the pastry.
Mix eggs, cheese, cream, salt and pepper and spread on your pastry base.
Peel the vegetables with a peeler making very thin slices.
Place the heart of the flower and gently wrap the vegetable strips alternating colors and inserting the ham slices too.
Bake 20 minutes at 180 ° C, then cover with aluminum and bake 10 minutes more.

March: pink menu direct from Lyon!

Quenelles with mushroom and tomato sauce

Preparation time: 25 minutes
Cooking tim
e: 15 minutes

Ingredients (serves 6):
- 250 ml milk
- 60 g butter
- 10 g salt
- 150 g soft flour
- 2 eggs (M)
- Grated nutmeg
- Chopped tomatoes (300 g)
- 150g mushrooms
- 100g bacon (lardons)

Preparation of the recipe :
Boil the milk with the butter and salt.
When the mixture boils, add the flour and mix well.
Cook, stirring until the mixture does not stick to the pan any more.
Let the preparation cool down and add the eggs one by one. Mix well. Add grated nutmeg.
Shape small dumplings (“quenelles”) on a floured surface.
Pour the dumplings in boiling water, they are cooked when they float to the surface. Take them out and let them cool down.
Mix tomato paste with mushrooms previously cooked with the bacon, and add pepper.
Add the dumplings in the sauce in a large dish, cover with a thin layer of grated cheese and bake 10 to 15 minutes in the oven.

March: pink menu direct from Lyon!

Blanc-manger with strawberry coulis

Preparation time: 20 minutes

Ingredients (serves 6):
- 1 liter of full cream milk
- 100 g of sugar (or less if you wish your dessert less sweet)
- 60 g cornstarch
- A few drops of almond or vanilla extract
For the coulis:
- 200 g strawberries
- 1 lemon half
- 50 g of powdered sugar
- 10 cl of mineral water

Preparation of the recipe:
1. Mix cornstarch in 100 ml of cold milk.
2. Put the remaining milk to heat in a pan, then add the mixture containing the milk mixed with cornstarch.
3. Add sugar and almond or vanilla extract. Boil the preparation stirring constantly, over low heat.
5. Remove from heat when the mixture begins to boil and pour into serving bowls (previously rinsed in cold water but not dried).
6. Let them cool down and put in the fridge for 3 hours before serving.
7. For the coulis, mix the strawberries, sugar and lemon juice. Add water. Strain to remove the seeds.
9. Serve chilled decorated with strawberries and with a few spoons of strawberry coulis.

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