Ingredients (serves 4)
2 yellow lemons
1 lime (zest)
Seasonal fruits and edible flowers for decoration
Remove the zest from one of your lemons, then squeeze both to extract the juice. Separate the egg whites from the yolks, then beat the whites until stiff. Next, whisk the egg yolks with the sugar until the mixture whitens.
Add the mascarpone, lemon juice and zest, and whisk until smooth. Fold the egg whites into the lemon cream using a maryse.
Garnish individual dishes or containers as desired, then leave to stand for 2 hours in the fridge. Decorate with lime zest, seasonal fruit and edible flowers (we used lime blossom) just before serving.
THE MARBLED CAKE
1 pot of plain yoghurt
3 pots of flour
1 and a half pots of sugar
1 sachet of organic yeast - Hélène insists that it's the detail that makes the difference
1 pot of melted butter
2 heaped tablespoons of unsweetened cocoa powder
1 sachet of vanilla sugar
Preheat the oven to 180°. Mix together yoghurt, flour, sugar, baking powder, eggs and butter.
Separate the dough into two containers, add the vanilla sugar to one and the cocoa to the other.
In a buttered mould, alternate layers of plain and chocolate dough. Then, using a wooden stick, artistically mix the dough in the mould.
Bake at 180° or 200° depending on your oven for 35 minutes.
of La guinguette d'Angèle
Ingredients (for 4 people)
330g churned butter
160g blond sugar
115g panela (very wholemeal sugar)
200g rice flour
150g almond powder
100g buckwheat flour
380g dark chocolate chips
170g pecan nuts
3 pinches of coarse grey salt
1 handful of flax seeds
Preheat the oven to 185° C. In order to benefit from the goodness of the flaxseeds, crush them in a blender. If you have chocolate bars, cut half squares with a large knife. The ideal is to find nuggets.
In a large bowl, or better still in a food processor, mix the fresh butter, sugars and coarse salt. When the mixture is homogeneous, add the eggs, the flours and the almond powder, lastly, add the pecan nuts, the small pieces of chocolate and the flax seeds. Make balls of any size you like (for example, you can make about 15 large ones with these proportions), and leave to cool for at least 15 minutes in the freezer.
Spread your fresh raw cookies on a baking tray lined with baking paper. Bake for 10 minutes for very soft cookies and 15 minutes if you like them crispier.
3 tablespoons flour
110 g caster sugar
1/4 litre of milk
500 g cherries
Almond powder (optional)
Beat the eggs with the sugar for a long time until the mixture becomes creamy. Add the flour little by little while stirring and possibly the almond powder (to your taste).
Pour in the milk and stir well.
Place the unstoned cherries at the end of the dish and pour in the mixture.
Bake for 45 minutes at 160° until golden brown (depending on the oven).
MATCHA CAKE WITH RASPBERRIES
150 g flour
50 g almond powder
1 sachet baking powder
4 teaspoons matcha tea
100 g full cream
200 g butter, half salt
4 whole eggs
200 g caster sugar
200 g raspberries (fresh or frozen)
Preheat the oven to 180°.
Infuse the matcha in the crème fraiche. Beat the eggs with the caster sugar. Add the melted butter. Then add the flour, yeast and matcha cream to the mixture. Gently fold the raspberries into the mixture.
Butter the cake tin generously. Pour the mixture into the tin and bake for 40 minutes. Leave to cool before removing from the tin.
For about 20 meatballs⠀
750g minced pork loin (must be ordered in advance from the butcher)⠀⠀
750g of onions fried in butter⠀⠀
The equivalent of half a baguette of bread soaked in milk⠀
2 whole eggs⠀⠀
One tin of breadcrumbs⠀
Salt and freshly ground pepper⠀
50 cl of crème fraiche
Peel and chop the onions. Then fry them over a medium heat in a pan with a mixture of butter and oil. Once slightly caramelized let them cool.
Soak the bread in the milk. Then mix the crumbled bread crumbs and the onions with their cooking juices. Add the 2 whole eggs and mix together.
Form balls of about 5 cm in diameter and roll them in the breadcrumbs. Place them on a baking tray covered with baking paper. Bake at 180° for 30 to 40 minutes.
Caucasian meatballs are best served with ground cumin and crème fraîche.
3 large courgettes
A large handful of chopped parsley
4 bay leaves
A few sprigs of fresh thyme
3 tablespoons of olive oil
salt and freshly ground pepper
Preheat the oven to 210°. Clean all the vegetables and cut them into very thin, even slices. Sprinkle the aubergines with coarse salt. Leave to stand for 20 minutes and then rinse them with boiling water.
Rub the oven dish with the garlic and then arrange the slices of the different vegetables alternately, pressing them together.
Sprinkle with garlic, place thyme sprigs and bay leaves on top. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
When the tian comes out of the oven, sprinkle it with chopped fresh parsley and serve immediately.
ASPARAGUS WITH MOUSSELINE SAUCE
2 bunches of green, purple or white asparagus
2 egg yolks
2 tablespoons of water
A few drops of lemon (about 1/4 lemon)
2 tablespoons of fresh cream
salt and pepper
If you choose white asparagus, you will need to peel the stalks and cut off the bottom. If you choose green or purple asparagus, you will not need to peel them as long as they are fresh.
Cooking the asparagus: start in cold water and allow 20 minutes for white and 15 for green.
For the mousseline sauce: over a low heat, whisk the egg yolks with the water and lemon in a thick-bottomed pan. Gradually add the butter while continuing to whisk, then the crème fraiche. Season with salt and pepper.
Serve with the asparagus while still warm.
3 red peppers
1 clove of garlic
Place the peppers in the oven at 180°C on a baking tray covered with baking paper for about 40 minutes, turning them halfway through the cooking time.
Remove the peppers from the oven and wait until they are completely cool before peeling them: the skin will come off very easily if they are cold. Remove all the seeds.
Arrange them in strips in a small vegetable dish with the crushed garlic clove. Cover with olive oil and sprinkle with pink bays.
The marinated peppers can be eaten immediately on fresh or toasted bread.