The Aube, the Nièvre and the Rhône join the confined departments this weekend. Enough to put morale at half mast for some, while the coronavirus pandemic has lasted for more than a year.
So you start to know more about what you want to do to clear your mind in time of confinement. Series, films, home decorating workshops, for example, re-reading classics … making sure you take care of yourself and your mental health. With these 6 recipe ideas from Cyril Lignac, here’s what you change your mind and enjoy yourself.
The chef also reveals her tips to become a chef and a chef, for example, the secret for a melting quiche that sticks to cooking, or a dish that you can carry out with your children. Everything is there for the blue cord, those who have a little more difficulty.
1. A melting quiche Lorraine that holds on to cooking
For the Lorraine quiche, we take shortcrust pastry and what is very important is that it must be made very thick. The thicker it is, the smoother and smoother it is. You have to put this homemade dough in a slightly thicker mold, a bit higher. Then you need 6 whole eggs, 50cl of cream and 80g of grated cheese. You incorporate 40g of grated cheese in the preparation, the rest is for later.
We bring back bacon beside. We spread the dough on the mold, we prick it, we put the bacon. Cyril Lignac recommends adding leeks as well, if you want to change the recipe. We pour the preparation and put cheese on top so that it browns. We cook for 45 minutes at 180 degrees and when it is golden and crisp and we take it out. Cyril Lignac likes his warm quiche with a green salad, apples and grated carrots.
2. Golden and soft scones
We mix two cups of flour, which makes 250 grams of flour, 4 spoons of baking powder (mixed with a little salt), three teaspoons of powdered sugar, 85 grams of butter and we sand it all. Add the egg mixed with milk. We mix with the flour and it gives us a small paste.
We then pour the liquid, we make a ball that we let stand. And then we spread to 1.5 cm, we cut out with a cookie cutter and we put in the oven at 280 degrees for 15 minutes. It must be colored, caramelized, crispy on the outside and soft on the inside. It is then spread with butter, or fresh cream, jam or homemade spread.
3. An avocado toast
For this recipe you need a slice of toasted bread, an avocado that is crushed with lemon juice, salt and Espelette pepper.
Next, cook the eggs: six minutes for soft-boiled eggs. They must be wedged in ice water to keep the calf of the egg. We can add radishes and crab meat, it makes us a nice toast. Cut the egg in half and place it on the crispy toast, the crushed avocado, olive oil and Espelette pepper.
4. A risotto of ham shells.
The advantage of this recipe is that it is easy to share: mom or dad will take care of preparing the onion, cutting the ham, cutting the chives. Then we prepare a little broth, then we put the onions in the pan with olive oil, we stir gently and as soon as the onions are translucent, we add the shells. We make the dough pop a little, like a risotto.
Then wet with broth, and let cook. This operation is repeated several times. Once it’s cooked, add a spoonful of cream, grated cheese, ham. There is no risk of oil splashing, so the child can do it. Then we take the pan out of the heat and we stir gently to melt the cheese, cream and ham and then all you have to do is put on the plates, with a little chives, parsley or arugula on top, which allows children to discover the herbs. You can also incorporate vegetables to get children used to green. Tomatoes, broccoli or small asparagus tips depending on the season.
5. Delicious crêpes Suzette
In a bowl, 300g of flour with 3 tablespoons of sugar, we make a small well. Then we beat the eggs eggs then we add 2 tablespoons of oil. Then mix 70cl of milk which is added little by little with a little orange blossom and 1 orange zest. You can add a coffee cup of water, which relaxes the dough.
In a salad bowl, prepare 100g creamy butter, 1 orange juice, 1 lemon juice and the zest, 15g icing sugar and 5cl Grand Marrnier. We mix this to have the butter then put in the fridge.
Finally, in the hot crêpe maker, fold the crêpe in four with the orange butter that we put on it and then ice the crêpe. At the end, add orange slices and zest.
6. A perfect raisin cake
To begin with, it is necessary soak your raisins in water to make them swell, drain them and then put them in the rum. “Not directly in the rum otherwise they are too full of alcohol and we still need to rehydrate them to make them very soft.”
Then prepare a bain-marie in the oven (100 ° C). Mix the milk and the cream which is boiled with sugar and a vanilla bean. Add the fine semolina and cook until thickened. At the end of cooking, off the heat, add the egg yolk and the raisins soaked in water then in dark rum. Pour into the ramekins, bake gently in a bain-marie for 25 minutes.