– 4 generous rabbit legs
– 1 big shallot (or 2 small)
– 8 teaspoons plum & star anise jam
– 1 tablespoon butter
– 1 l (4 cups) organic carrot juice
– 1 bouquet-garni (made of 1 laurel leaf, 1 sprig of thyme and rosemary, whether dry or fresh)
– 1 glass dry white wine
Stuffed Rabbit Legs
with Plum & Star Anise jam
Separate delicately the rabbit flesh from the bone with a small knife, without cutting the flesh apart. Fill the legs with a couple of teaspoons of jam and close the meat back on the bone with a cocktail stick. Chop the shallot finely.
Brown the pieces of rabbit in a large pan with butter. Deglaze with white wine. Add the chopped shallot and the bouquet-garni. Then, add the carrot juice gradually, letting the juice to be evaporate before adding some more.
Let the rabbit legs simmer (around 1 hour) until the juice in the pan has nicely reduced and turned to a caramel color. Take off the bouquet-garni.
Serve with fresh top-quality tagliatelle.
– 2 big duck breasts
– 1 glass of dry white wine
– 20 cL of veal stock
– 3 spoons of orange and lavender jam
– 150 g of cooked polenta
with orange and lavender jam
Cross the skin of the duck breasts with a knife. Cook them in a large pan over medium heat, starting on the skin side. When the fat starts to melt, turn the meat drizzle the duck fat on the meat frequently, until golden brown on every side.
Set the meat aside on a grid and discard the fat from the pan and put it back on the heat.
Deglaze the pan with white wine and allow it to reduce. Deglaze again with veal stock and let it reduce. Pour 3 tablespoons of Orange and lavender Jam and stir well. Once the juice thickens, drizzle it on the duck breasts and serve immediately.
Enjoy it with organic polenta.
with lemon and almond jam
Prepare the dough the night before serving.
Mix together 120 g of marzipan, 60 g of icing sugar, 3 organic eggs and 120 g of warm brown butter. Cook 10 minutes In a pre-heated oven at 220°C. Serve with the lemon and almond jam.
– 120 g of marzipan
– 60 g of icing sugar
– 3 organic eggs
– 120 g of warm brown butter
Nuts ponge cakes
– 110 g of icing sugar
– 40 g nuts powder
– 10 g of honey
– 50 g of flour
– 100 g of whipped white eggs
– 60 g of warm brown butter
Prepare the dough the night before serving. Mix together 110 g of icing sugar and 40 g nuts powder; add 10 g of honey, vanilla, 50 g of flour, and a very little yeast, 100 g of whipped white eggs and 60 g of warm brown butter. Cook 10 mn in a pre-heated oven at 220°C.
Mix all the ingredients in a bowl and leave it to rest in the fridge overnight. In the morning, pour the batter in a madeleine tray and cook 15 mn at 180°C (350°F).
– 150 g sugar
– 180 g butter
– 20 g brown sugar
– 180 g flour
– 8g baking powder
– 4 eggs
– 10 g honey
– Zest of 1 organic lemon
Apricot and basil
Prepare the shortcake dough with the flour, icing sugar, salted butter, chopped fresh almonds and egg.
Spread the batter and cut it in 4 cm diamonds. Cut a small hole out of the center on half of the diamonds.
Cook the diamond shortcakes and let them cool. Spread the jam on the plain diamonds and cover them with a holed diamond.
Sprinkle the shortcakes with icing sugar to decorate. It’s ready!
– 125 g flour
– 50 g icing sugar
– 70 g salted butter
– 30 g egg (half an egg)
– 1 jar of orange and lavender jam
– 15 g of chopped fresh almonds
with orange and
chocolate pepper jam
Mix the butter with the brown sugar, lemon zests, 2 eggs, flour, salt and baking powder. Let it rest for an hour. Separate the batter in two halves and spread them into 2 discs at the size of a pie plate.
Put one disc in the pie plate and cover the center with jam (leave 4 cm of the edge with no jam). Cover with the other disc. Glaze the top with the egg yolk, and stripe the top of the cake with a fork to decorate.
Cook the cake 45 mn at 160°C.
– 240 g butter
– 270 g brown sugar
– 2 eggs + 1 egg yolk
– The zest of 2 organic lemons
– 380 g flour
– 5 g salt
– 8 g baking powder
– 1 jar of orange and chocolate jam
Separate the egg whites and yolks. Mix the yolks with the sugar. Add the flour, and the vanilla pod. Whisk the egg whites with a tablespoon of sugar until firm and add them to the batter.
Line a baking tray with greaseproof paper, pour the batter on it evenly, and cook for 10 mn at 180°C (356°F).
Dust a clean dish towel with icing sugar. Turn the cake out onto the towel, and peel off the greaseproof paper. Spread the jam on the cake, and gently roll up the cake using the towel.
Let it cool. Slice to serve.
– 5 eggs
– 80 g sugar + 1 tbsp. sugar
– 100 g flour
– 1 vanilla pod
– Icing sugar
– 1 jar of strawberry, mint and black pepper jam
– Puff pastry
– Icing sugar
– Strawberry – mint and black pepper jam
Impress your guests with this simple and easy recipe for tea time.
On the puff pastry, cut 4 cm circles, and cut a smaller circle out of the center on half of them.