Préchauffez le four à 210 °C (th. 7). Epluchez et coupez les pommes de terre en rondelles régulières. Passez-les sous l'eau rapidement et essuyez-les soigneusement dans un linge ou du papier absorbant. Faites tiédir 50 cl de lait. Frottez les parois d'un pêlon en fonte allant au four ou d'un plat à gratin avec la gousse d'ail pelée et disposez les pommes de terre. Salez et poivrez. Dans un bol, délayes les oeufs avec le reste du lait, puis incorporez cette préparation dans le lait tiède. Versez le tout sur les pommes de terre. Parsemez de noix de beurre, recifiez l'aissonnement et glissez au four pendant 45 min. env., jusqu'à ce que la surface du gratin soit bien dorée.

Notes

Duurde vrij lang voordat een en ander gaar was. Was verder een beetje flauw, zeker als hoofdgerecht. Wellicht beter met kaas.

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Pelez deux ou trois betteraves cuites. Coupez-les en julienne ou râpez-les au-dessus d'un plat creux. Ajoutez 3 grosses poignées de mâche. Préparez la vinaigrette: dans un bol, rassemblez 2 cuil. à soupe de vinaigre de vin et 1 cuil. à café de moutarde au miel. Salez, poivrez et mélangez à la fourchette. Versez 6 cuil. à soupe d'huile d'arachide et mélangez encre. Assaisonnez la salade au dernier moment, juste avant de servir.

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Préchauffer le four thermostat 6 (180 °C).

Éplucher le potiron et le couper en gros cubes. Émincer finement les oignons et les feuilles de sauge puis disposer le tout dans le plat destiné au crumble. Verser un fond d'eau et le mettre dans le four chaud pendant 30 à 40 minutes environ: les cubes de potiron doivent être écrasés à la fourchette.

Pendant la cuisson, confectionner les miettes: mélanger du bout des doigts la farine et le beurre puis y émietter 80 gr de cheddar ou de cantal.

Sortir le plat du four, écraser grossièrement les cubes de potiron et ajouter le bacon ciselé en fines lanières, la crème fraîche et le reste de fromage coupé en petits morceaux.

Répartir les miettes sur le potiron et remettre dans le four chaud. Laisser cuire encore 20 minutes jusqu'à ce que la croûte soit bien dorée.

Notes

In plaats van bacon hebben we gerookte amandelen gebruikt. We hebben het recept met Cantal gemaakt.

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A wonderfully easy way of using filo pastry, and an elegant way of serving leeks: they are simply rolled up in the pastry and baked until crisp and golden. Serve with lots of fresh tomato sauce. You can also wrap the leeks in puff pastry and make them in the same way.

Trim and wash the leeks, then cut them into 3 equal lengths. Steam until tender - about 10 minutes. Cool, and then dry on kitchen paper.

Cut the filo sheets into strips as wide as the length of the leeks. Brushing the sheets with olive oil, roll the leeks up in one sheet each, leaving the ends open. Brush the tops with extra oil so that they will brown well. Sprinkle with sesame seeds.

Place on a greased baking sheet and bake at 200 °C / 400 °F / gas mark 6 for 20-25 minutes, or until the filo pastry is golden and crisp. Meanwhile make the tomato sauce.

To serve, arrange the leek parcels on plates and spoon the sauce over.

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Here is a dish to get vital vitamins down eager young throats. It's quite simple and versatile, and best made with leftover vegetables.

1. Heat the oil in a casserole dish. Add the onions and potatoes, garlic and herbs and sauté for 5 minutes until well coated in oil and the potatoes are starting to colour. Place the casserole dish in a preheated oven, 200°C (400°F), Gas mark 6, for 25 minutes.

2. Remove the dish from the oven and stir in the spinach and eggs. Sprinkle cheese over the top and return to the oven. Bake for 10 minutes or until the eggs are set, then serve.

Variation: Use shallots instead of onions and replace the spinach with broccoli or peppers, aubergines or tomatoes.

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Harissa is a fiery Moroccan paste traditionally made from minced chillies, oil, garlic and seasoning. It is readily available from a lot of large supermarkets.

1 Heat the oil in a large, heavy-based pan. Fry the onions and garlic for 4-5 minutes, stirring occasionally, until the onions are slightly softened and golden brown. Stir in the canned tomatoes, harissa, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes.

2 Add the potatoes and bring back to the boil. Cover ans simmer for a further 10 minutes. Stir in the pumpkin and baby corn, cover and cook for another 5 minutes. Stir in the peas and cherry tomatoes and simmer for a further 5 minutes. Remove the garlic bulb from the pan. Scrape out and roughly mash the flesh, discarding the papery skin.

3 Stir the garlic into the pan and season to taste, Mix the corn-flour and 2 tablespoons water to a smooth paste, then stir into the pan. Bring to the boil, stirring until thickened. Discard the cinnamon stick and stir in the fresh mint and coriander leaves. Serve with freshly steamed couscous or with warm crusty bread to mop up the juices.

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Préchauffer le four thermostat 6 (180 °C).

Éplucher le potiron et le couper en gros cubes. Émincer finement les oignons et les feuilles de sauge puis disposer le tout dans le plat destiné au crumble. Verser un fond d'eau et le mettre dans le four chaud pendant 30 à 40 minutes environ: les cubes de potiron doivent être écrasés à la fourchette.

Pendant la cuisson, confectionner les miettes: mélanger du bout des doigts la farine et le beurre puis y émietter 80 gr de cheddar ou de cantal.

Sortir le plat du four, écraser grossièrement les cubes de potiron et ajouter le bacon ciselé en fines lanières, la crème fraîche et le reste de fromage coupé en petits morceaux.

Répartir les miettes sur le potiron et remettre dans le four chaud. Laisser cuire encore 20 minutes jusqu'à ce que la croûte soit bien dorée.

Notes

In plaats van bacon hebben we gerookte amandelen gebruikt. We hebben het recept met Cantal gemaakt.

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Preheat the oven to 200C/400F/gas 6. Cut the peppers in half and remove the seeds.

Place in an oiled baking dish and lightly season with salt and pepper. Prick the cherry tomatoes with a knife and place in boiling water for around 30-60 seconds until the skins can be easily and quickly pinched off. Feel free to run cold water over them before peeling.

Once peeled, place the tomatoes in the peppers. Stuff in your herbs and sliced garlic and season. You could drape over some anchovies instead of using seasoning at this point. Drizzle with olive oil.

Cook in the preheated oven for 15 minutes lightly covered with tin-foil, then around 30 minutes without. The smallest little splash of herb vinegar on each pepper can be a real joy - try it and see!

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What a pukka combination, simple and classy. Don't try to make this when you feel like it, make it when you can buy perfect pears otherwise it will taste naff. For one person I normally use around half a pear, 2 big handfuls of watercress and 2 big handfuls of rocket. If the pear skins are nice I just give them a wash, if not I remove them with a peeler. Then cut them in half and deseed. It doesn't really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated.
Then place into a bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or pecorino, crumble your nuts over and tuck in. I love this salad with roasted meat or as a starter on its own.

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