Hummus, BBQ, sorbet… Discover 10 Cyril Lignac recipes to enjoy the return of the sun

Is enough ! Sunny days are back. After a few weeks of cold in most parts of the country, the sun’s rays are expected to raise the mercury throughout the Easter holiday. As a result, if you have a garden, outdoor lunches or dinners will come back.

The real star of summer, barbecue will remove the dust built up during the winter months. However, grilled meats are not the only dishes available at this time. With good weather, the fruit season is back in force.

Have you run out of ideas to prepare your meal? Don’t panic, find out now 10 Recipe Ideas from Cyril Lignac. Sweet or savory, fruits or vegetables, aperitif or dessert … there is something for everyone! Rest assured that, finally, whatever is served to you is accessible whatever your level of kitchen.

1. A refreshing mint drink in less than 30 minutes

to start, Take a cup of water and a cup of sugar and put a full cup of mint leaves. Then we heat water with sugar to get sugar. Next, we take mint leaves without the stem and cook them in boiling water. In a mixing bowl, pour the cooled syrup with grated mint leaves and Mix 30 seconds Until the mint and syrup mix well.

then we leave 15 minutes rest And pass it through a sieve. This syrup can be kept for at least two weeks in the refrigerator. We can also make small ice cubes and this gives us a frozen drink that we can put in a strawberry salad, for example. Or you can also whip up whipped cream and pour syrup over it for a mint whipped cream for red fruits this summer.

2. Original hummus for appetizers…

You really need hummus, she adds a little lemon and water And you cook them. Thus, they will truly be blessed. You pass it through a strainer, and then you mix it with it 150 grams tahini. It is a sesame cream made with roasted sesame and a little water. This gives us flavors that work great with chickpeas.

Once mixed well, add lemon juice, salt and a pinch of pepper. Pour it into a salad bowl and you can add boiled eggs to the chickpeas. Accompany it with pita bread or Rub the toasted bread with garlic. It is delicious as an appetizer or as a dish to accompany stewed meats.

3. …or creamy tzatziki to start the meal

First you have to choose Yogurt You can choose between goat’s yogurt or traditional yogurt. Then you need to prepare the cucumber: peel it, remove the small seeds, grate it well. Add a small clove of minced garlic and olive oil and mix with Greek yogurt wine vinegar For a sour touch.

Then put slices of cucumber, or leave it as it is with a little pepper and olive oil. On the side, Cyril Lignac loves to make small salads and small appetizers, but we can too Toast bread with olive oil And eat the tzatziki directly above it.

4. Marinade for grilled meat

To make it, you need 130 grams of sugar and 1 tablespoon of water. Add a tablespoon of garlic. While preparing the caramel, add tablespoon of hot pepper Or split pepper, then a tablespoon of smoked pepper or smoked paprika. We allow Cook 10 minutes Red wine is added. And when it’s too syrupy, put it in a salad bowl on ice with 30 cl of red wine and salt. Leave the marinade to cool, then pour it over the meat and leave to “set” 10-15 minutes. For prime rib, Cyril Lignac recommends eating it as is.

5. For dessert, go with Strawberry Soup

First of all, you need to choose a ripe strawberry. For strawberry soup, you can take spoiled rotten strawberries, which are often cheaper in the market gardener. There is absolutely no point in buying delicious strawberries for brothCyril Lignac insists.

In a mortar, crush coriander and mint leaves. To this we add 20 grams of brown sugar and lemon juice. Then we put 300 grams of strawberries in a water bath. We add a background of water and our previous mixture. Close tightly and leave everything in Mary’s bath. The strawberries will turn white, because cooking will remove the juice from the strawberries, without the strawberry pulp.

Then we filter with a small strainer, but without crushing. This is where we get the elixir, the essence of strawberry taste. Next, we cut the other strawberries, mix them with syrup and let cool. You can add whipped cream or vanilla ice cream as well as a small orange supreme for freshness.

6. Tropical or red fruits: juices for all tastes

the juice It is very nutritious, it is a fruit juice that contains protein. So, it’s not a full breakfast, but it’s excellent in the morning. Cyril Lignac offers two versions of the juice: one with a tropical one 150 grams of pineapple and mango, Which we prepare and freeze. To make smoothies, it’s always a good idea to freeze fresh fruit, because when you put it in the blender, you blend it up and that creates an emulsifier. We add half a fresh banana, and a teaspoon of peeled raw hemp, it’s good protein which thickens juice, two tablespoons of Walnut and Coconut Flour And 30 cl of almond milk and a little water.

For the second recipe we use StrawberryWhen it’s season, put it in the freezer. Add pineapple, 30 grams of oatmeal, 2 teaspoons of grated coconut, chia seeds And coconut milk.

7. If you have cantaloupe, bet on simplicity

Melon is a 100% French product, very seasonal, which has its own characteristics. Melons, for example, are grown in the Pope’s gardens in Rome. But the most famous of them is still the Charentais melon, but Cyril Lignac prefers the Philibon melon, which comes directly from Guadeloupe.

Best preparation: peel and eat as is. But if you like to take it with a pinch of salt, it works well with olive oil, fresh goat cheese, and balsamic. You have to cut the watermelon into small cubes, put them in a salad bowl, and put some fresh cheese on them. We can add fig pieces, pecans and olive oil.

When there is a little watermelon left, we mix it with watermelon to make a soup of fresh fruit. In the BBQ, we put aluminum foil with olive oil, then prawns, tomatoes, chorizo, and at the last moment, Add watermelon cubes for freshness.

8. Instead of a salad, enjoy cucumber soup

Peel the cucumber, cut it in half, and distribute it from the seeds. We cut them into slices, put them in a salad bowl with coarse salt and there we leave them overnight to remove the water from the cucumbers. Then we put them in a small blender and Cyril Linak adds it “Always Lawyer To add texture.

add some small Mint leaves For freshness, green peppers give a little extra heat and spice because otherwise “it’s a bit bland,” according to chef Lignac.

On the side, mix a spoonful of fresh goat cheese with sesame oil, split pepper and a few mint leaves and add to the cucumber soup. in a cup. Add cucumber cubes. You can put small pieces of small tomatoes pecan And on top of it a spoonful of goat cheese.

9. Chimichurri Sauce: Argentinian Flavors to Start Barbecue Season

You should know that this recipe is coming from Argentina. It is hot and used to marinate meat or simply to marinate it. To cook it, we take 50 grams of it Jalapeno pepper To peel and sow to remove hot. Another 50 grams of these peppers leave them whole. Add orange peel and 10 gm of coarse salt and leave the pepper to drain.

then we take 150 grams of mixed herbs : coriander, mint, parsley, put in boiling water to cook. We cool it with water and add 35 cl of olive oil, 2 cloves of garlic, 35 grams of shallots, 1 teaspoon of cumin, salt and mix all together. Pepper juice is added to this sauce. Season the meat or dip the roast in the chimichurri sauce.

10. Red fruit sorbet in less than 10 minutes

Takes strawberry and raspberry We clean it and put it in a small tray in the freezer. The next day, the fruit is either taken out in advance or put in the microwave for 20 seconds to thaw. In a blender, add condensed milk, soy milk, or red hibiscus tea with ae tablespoon of honey,

Pour milk and mix to get frozen fruit pulp to make instant homemade sorbet. You can add whipped cream and fresh fruits to your dessert.

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