Provence
Tapenade & Sardines Canapé

Recipe preparation:

Toast a large slice of bread on one side.
Spread generously the mix on the untoasted side of the bread.
Cut the edges, and cut the slice in 9 small squares.
Put a piece of fresh or canned sardine on top and sprinkle with fresh tarragon.

Use the same principle with the following combinations:

tarti_cremecitron_600– Provence tapenade mixed with butter (3 tbsp. tapenade for 1 tbsp. butter) with a teaspoon of canned sardine.
– Provence tapenade with a piece of mozzarella. Sprinkle with fresh basil.


tarti_cremecitron_600– Ginger Lemon cream with cold roast chicken.
– Ginger Lemon cream with a fresh slice of tuna or salmon. Add a few drops of lemon juice.

tarti_cremecitron_600– Black Olive and Onion cream with half a slice of smoked duck breast.
– Black Olive and Onion cream with a slice of grilled squid. Sprinkle with chopped chives.

tarti_cremecitron_600– Basil & Lemon pesto with a slice of grilled scallop.
– Basil & Lemon pesto and half a cherry tomato.
– Basil & Lemon pesto with a piece of cold cod.
– Basil & Lemon pesto with a piece of cold cod.

tarti_cremecitron_600– Tomato cream and lobster or scampi,
– Tomato cream and a slice of cold turkey.
– Tomato cream mixed with fresh goat cheese.

tarti_cremecitron_600– Olive & Eggplant dip with a grilled gamba.
– Olive & Eggplant dip with a slice of spicy chorizo.
– Olive & Eggplant dip olive caviar with a thin slice of cold roast beef.

Ornement990-N50

Chicken and Provence tapenade club Sandwich

Toast a large slice of bread on one side. Butter the untoasted side and cover it with Provence tapenade. Add cold roasted chicken sliced ,and top it with organic sun-ripe tomatoes, a lettuce leaf and a couple of slices of fried bacon. Repeat on three or four layers. Cut the sandwich edges, cut it in two triangles and fix it with a cocktail stick. Serve with sweet potato chips and pickles of your choice.

Ornement990-N50

Tuna with Basil & Lemon pesto club Sandwich

Toast a large slice of bread on one side. Spread generously the Ginger Lemon cream on the untoasted side of the bread. Add tuna chunks, organic sun-ripe tomatoes, slices of hard-boiled eggs and a lettuce leaf. Repeat on three or four layers. Cut the sandwich edges, cut the sandwich in two triangles and fix it with a cocktail stick. Serve with potato chips and pickles of your choice.

Ornement990-N50

Risotto with peas
and lemon & basil pesto

Recipe preparation:

Heat the olive oil in a large pan (medium heat). Pour the rice and stir. When the rice is transparent, pour a glass of dry white wine and the onion. When the wine has evaporated, use a ladle to pour the stock in the pan, one cup at a time, stirring constantly, until the rice is cooked (taste it regularly). When cooked, add the parmigiano, the peas and the basil and lemon pesto.

Chop the shallot. Cook the broad beans in boiling water for 1 mn and drain (they should remain firm).

Ingredients:

– 300 g of risoote (Arborio) rice
– 1 glass white wine
– 1 large onion
– 1,2 l chicken stock
– 80 g grated parmigiano
– 200 g cooked peas
– 1 jar lemon & basil pesto

Ornement990-N50

Pasta with broad beans & tomato cream

Recipe preparation:

In a hot pan, brown the shallot gently with olive oil. Add the beans, the tomato cream, and stir. Keep it aside and cook high-quality pasta. Once cooked, drain them and put them in the sauce and put it back on low heat. When ready, serve the pasta with parmigiano chips or gratted pecorino.

Ingredients:

– 1 large shallot
– 3 tbsp. olive oil
– 100 g broad beans
– 1 jar tomato cream
– Parmigiano or pecorino