Winter menu: let's warm up!

Publié le par Alice de la Croix

This is my winter menu: lots of good and colorfull dishes.

The verrine is perfect for an appetizer and also for cocktail finger food in small glasses or cups.

Pot au feu is a very famous french dish made with beef meat and all kinds of vegetables cooked together for a very long time. Try it with any vegetables you like!

Pear tart Amandine is perfect for winter, the right season for pears. You can still use canned pears but fresh fruits are the best. Try this tart with peaches halves or raspberries, delicious!

Winter menu: let's warm up!

Hoummous Verrine (gluten-free)

Preparation time: 30 minutes
Cooking ti
me: 15-20 minutes

Ingredients (serves 6 people):
- For the carrots purée (mashed): 3 big carrots, 1 potato, 5cl fresh cream, salt, pepper
- For hoummous: 1 can chick peas, ½ lemon juice, garlic, 1 tablespoon of olive oil, 1 tablespoon yogurt, powder cumin, salt, pepper.
- 200 gr green lentils (the best are green lentils: lentils du Puy)

Preparation of the recipe:
Boil the lentils for 15-20 minutes in salted water (taste them before stopping the fire, they should not be hard inside). Stir the lentils.
Peel and cut the carrots and potato, boil them in salted water for 20 minutes (they should be really soft). Mix the carrots and potato with 5cl fresh cream to make the purée (mashed carrots). Add salt and pepper.
For hoummous: open the chick peas can, take away the juice. Mix with all the other ingredients until soft and creamy. You can add a little milk to make it softer.
Fill the verrines with 3 layers: carrots purée (mashed), hoummous, lentils. Place in the fridge before serving.
Eat fresh with a slice of bread (not for gluten-free eaters!).

crab, grapefruit, avocado and chicory
crab, grapefruit, avocado and chicory

Crab and endive salade « montée » (gluten-free)

Preparation time: 30 minutes

Ingredients (serves 6):
- 3 avocados
- 2 grapefruits
- 3 endives (chicory)
- 2 cans crab meat
- mayonnaise, salt and pepper.
- For the sauce: 20 cl fresh cream, fresh chive.

Preparation of the recipe :
Peel and take out the pulp of the grapefruit. Drain to take away the juice, and cut in small pieces.
Open the crab meat cans and take away the water.
Mix the crab meat in a bowl with 2 tablespoons of mayonnaise, salt and pepper.
Peel and cut the avocados in small squares.
Place the “patisserie ring” (pastry ring) in the center of the plate. Add first the crab preparation, then the grapefruit, and then the avocado. Push gently on the top with a spoon. Place in the fridge before serving.
Wash and cut the endive (chicory) and place nicely on the plate.
Take carefully away the pastry ring just before serving.
Sauce: Cut the chive in small pieces and mix with the fresh cream. Serve aside the “salade montée”.

pot au feu
pot au feu

Pot-au-feu and risotto (gluten-free)

Preparation time: 30 minutes
Cooking ti
me: 120 minutes

Ingredients (serves 6):
- 500 gr beef for pot-au-feu
- 500 gr sausages
- 4 potatoes, 2 carrots, 1 leek, 3 turnips, 1 onion, 1 clove garlic
- 1 bouquet garni (thyme, bay leaf, parsley)
- salt and pepper
- 400 gr rice (Italian risotto rice is the best of course but you can try with brown rice too).

Preparation of the recipe:
Put the meat in the cooker and cook for 5 minutes with the onion peeled and cut in large quarters, stirring well.
Cover with cold water and add the bouquet garni, the garlic and salt. Cook for 1 hour, skimming occasionally.
Meanwhile , wash and peel all the vegetables and cut into middle size pieces. Add all the vegetables in the cooker. Cook for about 15-20 minutes.
Drain the vegetables and meat, and serve hot with mustard. Keep the broth in a bowl.
For the risotto: in a pan, heat 3 tablespoons of olive oil. Add the rice and cook for 1 or 2 minutes.
Add the broth to cover the rice and cook until the water has come away. Taste the rice and add a little more broth if it needs more cooking. Serve warm with the pot-au-feu.

Winter menu: let's warm up!

Pear tart Amandine (gluten-free)

Preparation time: 20 minutes
Cooking ti
me: 45 minutes

Ingredients (serves 6 people):
- For the sweet pastry: 70g rice flour, 70g almond powder, 70g gluten free baking mix flour, 120g butter, 30g powder sugar
- 3 pears (la France)
- 100gr butter
- 100 gr sugar
- 100 gr almond powder
- 25 gr rice flour
- 2 eggs (M)
- almond extract.

Preparation of the recipe:
Sweet pastry (pâte sablée): melt the butter over very low heat and mix first with sugar in a bowl. Then mix add rice flour, almond powder and baking mix. You can add a little water until the dough forms a ball that does not stick to the dish.
Spread the dough with a roller pin and place in a pie dish.
Melt the butter and mix with sugar, then add almond powder and rice flour, and mix well.
Add the eggs and mix. Then add a drop of almond extract.
Pour the preparation in the pastry.
Peel the pears and cut them in 2 pieces. Take away the seeds. Place the pears on the tart, bumpy side up.
Cook for 35 to 45 minutes and eat warm. Even more delicious with vanilla ice cream!

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