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Organize and make up your own French Dinner !!
Ingredients for 6 persons:
hard boil the eggs for 10 minutes.
- Meantime prepare the sauce: peel and mince the shallot; mix the
- Gently add all the ingredients except the eggs (includes
Place the dough in a bowl, cover with a cloth, place in a warm and
humid place, proof until the dough doubles in size.
In Nice everyone loves les petits farçis niçois, which means provencal stuffed vegetables. The term is applied almost exclusively to vegetables that are stuffed, baked and served hot or cold. Stuffed tomatoes, eggplants, zucchinis, onions and peppers can also be prepared in the same way and the stuffing can be flavoured with freshly grated Parmesan cheese.
6 medium ripe tomatoes, washed & dried
Core the tomatoes and cut in half crosswise. Cut off a small slice
from the rounded end of each half so that it will stand upright.
Cut the courgettes (zucchini) into 6.5 cm (2.5 inch) lengths. Scoop
out and discard the flesh with a small spoon or melon baller, leaving
the walls of the hollowed cylinders about 1.2 cm (3/8 inch) thick.
Prepare the stuffing: put the slices of bread in the milk and leave to soak. Heat the olive oil in a large frying pan over medium heat. Add the minced beef and the garlic and cook for 5 minutes. Remove from the heat. Squeeze out the bread and stir into the meat mixture along with the egg and parslev. Season to taste with salt and pepper. Mix together well.
Season the interiors of the vegetables with salt and pepper, then spoon the stuffing into the vegetables.
Brush a roasting tin with olive oil. Arrange the vegetables in the
tin and brush them with oil. Reduce the oven heat to 190 C (375 F)
and bake the vegetables for 40-45 minutes, until just tender. Place
the tops on the vegetables 10 minutes before the end of the cooking
time. Serve hot or cold with a mesclun salad.
Tarte aux Fraises
Line a flan ring with a tart dough, bake it, and cool. In a saucepan beat 1 egg, 1 egg yolk, 3 tablespoons sugar, and 3 tablespoons flour until the mixture is light and fluffy. Stir in 2 teaspoons gelatin and 3/4 cup hot milk and cook over moderate heat, stirring constantly, until the cream becomes very hot and thick, being careful not to let it boil.
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