La lettre d'Ines - Bonjour
 
August 20th 2020 / Letter #252
I am often short of ideas on summer menus ... so I asked my friend Zana to give me some, as she did last year, and as usual, she gave me a few delicious recipes. I also was lucky enough to meet Régis who, in a different style, is an expert too. In short, I am having a dream summer …
 
 
D�j� petit
Zana Murat, whom you know well now, in addition to being my great friend, is an outstanding cook. These recipes are just like her: generous and delicious. The other night I went to her house for dinner and here is what she made for me: a tian of lamb with eggplant. It was absolutely delicious! And she gave me her recipe because she's a really nice person:
For 6 people, count 45 minutes of preparation and 2 hours of cooking and you will need:
-1 shoulder of lamb
-4 eggplants
-6 tomatoes
-2 large onions
-3 garlic cloves
-1 lemon (zest)
-2 tablespoons powdered cumin
-10 cl olive oil
-salt & pepper
-1 bunch of fresh coriander (optional)
Ask your butcher to bone the meat and cut it into cubes. The tomatoes are rinsed, dried, cut into 1cm thick slices and left to stand on paper towels. The onions are peeled and cut into strips. The garlic is crushed and the lemon rinsed with hot water and pat dry. Preheat your oven to 180/200 ° C (th. 6/7). In a casserole dish (or a sauté pan), brown the pieces of lamb with a dash of olive oil, add onion, garlic, grated lemon zest, cumin, salt and pepper. Cover, lower the heat and cook for 20 min. There must remain a syrupy juice. Add the chopped coriander (thin stems included). Meanwhile, the eggplants are rinsed, patted dry and cut into 1cm thick slices. Pour the contents of the casserole dish into a large, fairly high oven-proof dish. Alternate the eggplant and tomato slices, overlapping them like a tian. Add salt & pepper, sprinkle with a dash of olive oil and put your dish in the oven for at least 2 hours. After 20 to 30 minutes, press the top of the tian with a skimmer, to raise the juice (so as to soak and lay the vegetables). You can make this dish ahead of time, it's even better reheated. You can serve it with rice and / or a large green salad.
La Vieille Charit�
Before cooking
Perspectives
After cooking
L�H�tel de Ville
Served with rice
Bas-relief
Happy with my friends
 
 
save the planet
For dessert, Zana made us a divine mango pie, here is a recipe that looks within my reach. Anyway, I had no difficulty devouring her! So you need:
-2 mangoes
-4 eggs
-1 knob of butter
-4 tablespoons of brown sugar (+ a little for the mold)
-10 tablespoons of liquid crème fraîche
-6 tablespoons of almond powder
-1 sachet of vanilla sugar.
Preheat your oven to th. 6, 180 ° C. Butter a pie pan and powder the sugar. After peeling the mangoes cut them into 2 cm wide quarters and place them in the mold in circles or in strips (if the mold is square) if possible in very tight slices on 1 single layer. Mix the eggs with the rest of the ingredients and pour everything over the mangoes. Bake 35 min, the top should be lightly browned. You can serve this pie either warm or cold. A precious little advice from Zana: if the mango is a little sweetish, add the zest of 1 lime to spice up the mixture.
D�j� petit
Irresistible!
D�j� petit
The proof!
 
 
emanations
This year, I am spending my holidays with Régis (among others) who cheerfully improvises new dishes every day and easily makes do with what he has got! Well, he's a passionate person: everything is healthy and good. So sometimes I pinch a recipe for you but I don't want to interrupt him too much. One day, I might open a restaurant with him : him at his stove and me decorating, sounds like a plan, doesn’t it? English speaking friends who are reading this letter, it just means that good & beautiful go well together! If you want to taste Régis dishes in one way or another, you can get through to him directly by email: regisvarey@yahoo.com. He in the Alpilles in summer and in the Alps in winter.
outillé
Thank you Régis!
 
 
emanations
This melon, tomato and basil gazpacho is exactly the kind of dish I like to eat during the summer: simple, fresh and light! So for 4 people you need:
-1 melon
-2 beef heart tomatoes
-15cl. olive oil
-1 bunch of basil
-2 pinches of curry powder
-2 pinches of paprika powder
-salt and pepper.
You mix all the ingredients in the blinder, putting to one side half of the bunch of basil that you will serve chopped for decoration.
outillé
Simply exquisite!
 
 
emanations
Likewise, Régis prepared a beet and cucumber gazpacho. And it was not only really good but beautiful as well! Then, you'll see, it's super easy to do: always for 4 people, you need:
-300g. cooked beets
-2 cucumbers from Provence (yes, there is no secret!)
-50cl. organic carrot juice
-1cm. fresh ginger
-1 clove of garlic, minced
-coriander.
outillé
Different melon
 
 
D�j� petit
Here again, it’s very easy & delicious! For 4 people, you need:
-500g. semi-dry beans, called cocos de Paimpol
-1/2 strong chorizo, diced
-500g. cherry tomatoes cut in half
-2 garlic cloves, chopped
-olive oil
-cider vinegar
-1 bunch of chopped fresh mint ... for decoration!
This time there is nothing to do, except put everything in a salad bowl and season! I've added some more photos of salads also prepared by Régis, I don't have the recipes, but it's just to make you want it.
La Vieille Charit�
And it's also pretty!
Perspectives
Caesar salad
L�H�tel de Ville
Squid salad
Bas-relief
Endive salad
 
 
Voyage Color�
Yet ... if you don't have time to get into great recipes and your hungry pack of children (and friends) are desperate for a meal in a quarter of an hour, a good pasta dish with a delicious, ready-made sauce can make you the best mother of the summer! The Italians do it better brand (absolutely unquestionable name!) can then become your best ally : delicious pasta (easily found at Franprix or at the local Carrefour) with ancient wheat seeds grown in Puglia (if you please!) and a wide choice of sauces made with 100% Italian tomatoes and no added sugars. I have got a tone of Pomodoro, Puttanesca, Pesto & Pasta di mezzanotte sauces in stock. And to keep the most impatient ones calm and quiet, les antipasti are amazing! Served of course with Piedmontese gressini.
Voyage Color�
The pasta!
Voyage Color�
Sicilian recipe
Voyage Color�
Mencatcher in Naples
Voyage Color�
Midnight pasta & pesto
Voyage Color�
L’aperitivo
Voyage Color�
Fatti a mano !
 
 
save the planet
So while everyone is busy in the kitchen and so as not to feel completely useless, I am tidying up and arranging ... I decided to put all the essential ingredients in jars. I couldn't take any more of those half-opened packages piling up in the cupboards. And the result is quite satisfactory ... now we know what we have and therefore what we no longer have in store. And most importantly, it's beautiful!
D�j� petit
Kind of obsessive ...
D�j� petit
But very satisfying!
 
 
emanations
Next week will be almost the end of the holidays, and just thinking about it makes me feel depressed ... In other words, I have no idea what I'll tell you about, but I'll try to find tips to cheer us up! In the meantime, enjoy your vacation and see you next Thursday!
 
 
Separateur
 
 
Merci - Mille baisers - Ines
 
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