The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which thrive here naturally without fertilizer. The onion is traditionally sold in the form of a braid as it is easier to store this way. The pink onion from Roscoff is winter-hardy.
Quiches and tarts are great if you want something quick but still look fancy – especially since you can top them with any imaginable combination, in spring, summer, autumn and winter... This recipe by Ursula Heinzelmann actually intended the classic savoy cabbage as the main ingredient and I also put it at the top of my shopping list ... but then a really beautiful Romanesco came along and simply enchanted me. And so it is up to you whether you prefer to use savoy cabbage or romanesco (or?) for your tart. In autumn and winter it is suitable as a starter for a large group or as a main course for a smaller one... The recipe requires a bit of preparation, but is very quick. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or Savoy cabbage or similar 100g streaky bacon 2 onions, finely diced 1 tbsp cumin 150 ml cream 1 egg 100g Stilton or Bleu d'Auvergne sea-salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the dough, blanch the cabbage and sauté the bacon onions. In addition, a bottle of dry white wine should definitely be kept cool! We chose the magnificent Jurançon sec . Rub the flour with a good pinch of salt and some sugar as well as the cold, diced butter and knead quickly with 2 - 3 tablespoons of cold water to form a shortcrust pastry. Chill for at least 30 minutes, then line a springform or tart pan with a diameter of 26 cm (rim!) and pre-bake in a preheated oven at 180°C for 15 minutes. Break the romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), cook in boiling salted water for 3 minutes, rinse in cold water and drain well. Cut the bacon into strips and mix with the finely diced onion and caraway under the cabbage and spread on the pastry base. Whisk together the cream and egg. Dice the Stilton or Bleu d'Auvergne and mix in. Season generously with sea salt and fresh pepper and spread over the cabbage. Bake the tart at 160°C for 15 minutes. BON APPETIT! Inspired by © Ursula Heinzelmann, recipe from the book "Eating Experience: From the scent of strawberries and the flavor of Teltower Rübchen", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de
For me personally, lentils are one of the things that I really love but do far too rarely. Somehow I always think that they are much too time-consuming to prepare and often the association of a winter stew comes to mind. There are such wonderful recipes for spring and summer lentil salads! Nice that I remembered it again and found a really fantastic salad for the new recipe of the week – it combines about all the flavors we love and makes you happy all around.
How is it that when I let Ursula Heinzelmann inspire me for our recipe of the week, it always comes down to something baked? ... Last time there was a Romanesco tart with blue cheese - this time a beetroot tart tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes will bring out the baker in me? Whatever the case... The tart is a surprise bag of aromas - the beetroot makes it mild and earthy-aromatic, the vinegar adds a sweetish acidity, the nuts and olives complement the whole thing with their aromatic crispness and Mediterranean flavor ... the intensive cheese and the fresh herbs round off the bouquet and make all the aromas shine.
This recipe is based on a free interpretation of the Waldorf salad by British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly aromatic with autumn, because right now all these ingredients are really available in their best form and the combination of cheese with hazelnuts - a dream! – is perhaps not as well known as the combination with walnuts, it is now time to introduce it to you here. Bon Appetit!
Fondue is fantastic, fondue is (palate)delight, fondue is fromage! But: Fondue is not just fondue ...! We favor a particularly sumptuous three cheeses from Savoie: the so-called "Fondue Savoyarde". To do this, take one part Beaufort, one part Comté Extra and one part French Emmental. An absolute poem!
Even after 20 years as a cheese merchant, sometimes we fail to affinage some cheeses and we have to take them out of the range. It happened to me the other day at Epoisses. They got hard and there was no way to soften them. We tried everything and nothing worked. But there was no question of throwing these cheeses away, it would be a shame because these Epoisses of course still had all their nutritional values. I used them in a delicious vegetable gratin.
The Vacherin is basically not a recipe in the true sense, but much more a nice get-together with friends. With little effort and within a very short time, this results in a delicious feast for a convivial evening.
The tartiflette is again one of those typical winter cheese dishes from Savoie, which is very simple to prepare, but in no time at all puts you in a cozy winter mood, which smells of melted cheese and brings snow-capped peaks and a licking open fire to life in front of your inner eye. That's why we love the Tartiflette so much and look forward to it every year when its rightful season begins again. Basically, it can be compared to a farmer's breakfast from the oven and with lots of delicious cheese, but I see it more as an ode to the Reblochon and I feel visually reminded of a hearty tarte tatin ...
If we think of winter and Christmas or if we are asked about our idea of the perfect "comfort food", Vacherin is definitely one of the top 3. Vacherin du Haut-Doubs, also known as "Mont d'Or ", is "simply" a soft cheese made from cow's milk ... and of course you can eat it just like that. But it owes its fame and popularity to the fact that you can put it in the oven and turn it into an absolutely stunning mini fondue in a wooden box in no time at all. Then the Vacherin really blossoms and warms the heart and stomach of the happy connoisseur ... The recipe is now available here!
The combination of nuts, blue cheese and apples or pears is truly a classic and probably nobody really needs a guide to think of it as something as simple as a salad. This salad made of chicory, radicchio, juicy, crunchy pear, aromatic walnuts and wonderfully creamy erborinato is not just a salad, but a culinary romance ... rich in exciting contrasts and beguiling aromas!
Mmmm, delicious, delicious... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com) who lives in Mallorca and cooks mainly vegetarian food. I've always enjoyed discovering new flavor combinations, and I'm particularly interested in unusual combinations with fish... so I added sardines in oil to one of her recipes. The recipe is very simple, and the result is excitingly fresh and incredibly delicious. I imagine it would also taste great with sardines in Muscadet or sardines in water and lemon. I'll try it that way next time! And this is what it looks like when it’s finished: Bon appetite!
