COOKING WITH CORINNE

Photo : Corinne A. Preteur INGREDIENTS (6 serving) 2 eggplants (medium size) 2 zucchinis 3 big tomatoes 1 onion 1 garlic clove 250ml olive oil Fresh thyme and oregano Table salt and ground pepper DIRECTIONS Preheat oven to 360°F. Wash and peel the eggplants (one layer on two = striped). Slice it horizontally (0.5 inch thick). Sauté with 2 tbsp olive oil. Wash and peel the zucchinis (same as eggplant).  Blanch it in salted boiling water for 2 minutes.  Drain it and put it immediately in a bowl of iced water to stop the cooking and also keep the green color. Wash tomatoes under clear water. Remove the stem. Peel it. Remove the seeds. Slice it. Reserve.  Peel and crush the garlic clove.  Peel and slice the onion. Grease the inside of each « cocotte » with olive oil.  Place tomatoes in the bottom. Add garlic, olive oil, thyme and oregano.  Bake for about 8 minutes.  Remove your dishes from oven. Put a layer of eggplant, Cover wi...

Photo : Valerie Szewczyk In summer, we dare bright colors, we travel to explore new destinations. We change our rhythm of life when you are holidays, and we also dare in our kitchen ! It's time to change our habits, and to play with flavors too ! My last cooking adventure was to combine two Mediterranean produces : apricots and olives.  Here is the recipe : INGREDIENTS (8 individual tarts)  Puff pastry 10 apricots fresh thyme 150g unpitted black olives 30g marinated anchovies 1 garlic clove ground pepper 10ml lemon juice (fresh squizzed lemon) 50ml olive oil. Photo : Valerie Szewczyk DIRECTIONS :  Prepare the tapenade (black olive purée) : Drain the olives. Peel the garlic, cut in half and remove the germ. Put all ingredients into the bowl of a mixer. Mix while adding the olive oil slowly. Add lemon juice. Season with ground pepper. Do not salt as anchovies are already salted. Preheat the oven to 200°C (400°F). R...

This dessert is interesting as it belongs to my  low fat nutritional recipes . Normally the mixture is a combination of egg yolks, sugar and 38% fat whipping cream.  In this recipe the cream is substituted by almong purée and milk which is much more lighter. I recommend to prepare this dessert with fresh berries. In winter, substitute the red fruits by pears. INGREDIENTS (4 serving) 2 eggs 50g brown sugar 60g blanched almond purée 60ml almond milk 300g red fruits (raspberries, blueberries, redberries) DIRECTIONS Preheat oven to 180°C (360°F) Take two bowls. Separate the egg whites to the yolks. Add sugar to the yolks. Whisk to whiten the mixture. Combine almond milk to almond purée and pour the liquid to the yolks mixture. Whipp egg whites with a pinch of salt until you get a meringue. Incorporate delicately with a spatula in folding for not deplating. Take 4 individual moulds (ideally the one you use for creme brulee). Brush soft butter in each one. P...

INGREDIENTS (8 serving) 2 egg whites 1 tbsp icing sugar 100g whipped mascarpone 1 to 2 tbsp rose syrup 64 small pink ladyfingers Fresh raspberries Salt DIRECTIONS Whisk egg whites with a pinch of salt until you get a meringue. Add icing sugar and whisk for one more minute. In a bowl, combine mascarpone and rose syrup until smooth. Incorporate this mixture delicately to the meringue in using a spatula. Line 8 individual ramequins with ladyfingers. Garnish each ramequin with one tbsp of mousse. Put 4 raspberries. Cover with mousse. Chill for two hours in the fridge. Decorate with fresh rapberries and cristallized rose petals.

Copyright : Lulu@VoyageGourmand I like the desserts in a glass, especially for the beautiful presentation to each guest. As the strawberries are in season, it's the perfect time to prepare exquisite delicacies with this red fruit.   Try to make this recipe at home... I think you will like the strawberry mousse - not too sweet and light in mouth - combined with smooth ladyfingers. INGREDIENTS (4 serving)  12 ladyfingers 300g small strawberries (in France we prefer Gariguettes or Mara des Bois !) 40g granulated sugar 10g icing sugar 200ml whipping cream 38% fat 2 gelatine leaves 2 tbsp brown rum DIRECTIONS Put the gelatine in a bowl of cold water to soften them.  Wash strawberries under clear water, remove the stalk. Keep 4 strawberries for the decoration. Mix the  remaining strawberries in a blender with the sugar.  Divide this sauce: keep 1/5 that will be used for dipping the ladyfingers, the rest will be used for the mousse...

Photo : Valerie Szewczyk INGREDIENTS (for about 35 choux pastry) 125g milk 125g water 100g butter 100g gratted (comté or emmental) cheese 150g all-purpose flour 200g eggs (4 large) 200g cheese cream 60g of fresh aromatic herbs : tarragon, chive and chervil 5g ganulated sugar Salt and ground pepper DIRECTIONS :    Preheat oven to 170°C ( 340°F ) Prepare your cream cheese with finely chopped aromatic herbs : tarragon, chive, and chervil. Season with salt and ground pepper. Reserve in the fridge. In a pot, mix water, milk, butter, sugar, and a pinch of table salt. Bring to a boil. Once butter has completely melted, take off flame , and pour flour all at once , stirring constantly.  Put pot back on flame and continue to work it with a spatula for less than a minute.  Continue stirring and kneading until the dough dries out and stops sticking to the sides of the pot. Take off flame.  Add eggs, one at a time, stirring energetically....

Courtesy of Chef Noemie, Opera Cooking School in Paris INGREDIENTS (6 serving) For the dough : 100g all-purpose flour 10g almond meal 40g icing sugar 3g table salt 60g unsalted butter (at room temperature) ½ beaten egg Salty buttered caramel cream : 150g de granulated sugar 75g salted butter 150g whipping cream Nuts for decoration. DIRECTIONS  Preheat oven to 170°C (340°F). In a bowl, put all dry ingredients and combine. Make a well and add butter cutted in small cubes. Combine with your fingers until butter is totally incorporated. Add the half beaten egg. Shape a ball and start rolling out. Wrap in a plastic film and chill one hour in the fridge. Roll out the dough until you get a ¼ inch thickness. Prick with a fork, and place into the cooking ring. Bake for 12 ot 15 minutes at 170°C (340°F). Put it on a rack to cool and remove the rings. Warm the cream in microwave Put sugar and butter cutted in cubes in a saucepan over high heat. Reduce to low ...