Useful recipes: peas, carrots, a cloud of cream with a sprinkle of hazelnuts

Luxoise Moofida Miniaoui, who shares her passion for cooking on her YouTube channel CO Cœur, revisits her pea and carrot recipes to expand your inventory of fresh summer dishes. This is the first episode of your new weekly meeting, “Recipes…”, with the Info Chalon.

Summer cooking is not so much a story of cooking and stoves as it is the art of assembling various products.

Winner of CAP Kitchen with Prom’Hôte (Chagny) in 2013, title of Professional Chef, CAP Boulangerie in Lameloise (Mercure) in 2015 and CAP Pâtisserie in 2016, Mofida El Miniawy42, strives to create recipes that are desirable, full of energy, quick to prepare and prep in advance.

My love for cooking is unproven, it has been in my heart since my childhood when I first made spaghetti with sauce when I was eight, and in Tunisia I love so much, where my roots, grandparents and culinary memories are. This country inspires me, but other countries inspire me too‘, the latter tells us.

Summer is so luxurious with fruits and vegetables of so many colours, flavors, sizes and shapes that a lot of work is already done.

I present to you a fresh, original, gourmet, amazing summer recipe, and moreover affordable, on a small budget. An innovative and non-existent recipe. Well I think. You will be very surprised by the looks and tastesLuxoise explains.

If the word “RecipeIt scares you don’t worry! As Moufida tells us, the idea is to be able to easily make a delicious dish, without spending hours in the kitchen.

I present to you Trombe Lowell “a perfect blend of carrots and peas, and as a cloudy cream pod sprinkled with hazelnuts”“.

Prepare for 6 people, appetizer or side dish.

Ingredients :
• 400g of fresh, peeled or frozen peas
• Half a white leek
• 20 grams of olive oil
• Salt – pepper – coriander powder – cumin powder – red pepper powder
• pepper
Coriander powder
• Caraway powder
red chilli powder
• 150 grams of Saint-Maurit

< Soak the white leeks, add the peas, cook a little, add the spices, and cover with a little water.
– Cook in a small saucepan until completely reduced, mix, pass through a sieve and then add 150 grams of Saint-Maurier or another type of fresh cheese. Put it in the fridge for an hour.

• 400 grams of fresh carrots
• Half a white leek
• 20 grams of olive oil
• Salt – pepper – coriander powder – cumin powder – red pepper powder
• pepper
Coriander powder
• Caraway powder
red chilli powder
• 150 grams of Saint-Maurit

– Cook in a small saucepan until completely reduced, mix, pass through a sieve and then add 150 grams of Saint-Maurier or another type of fresh cheese. Put it in the fridge for an hour.

To prepare the pancakes:
• 5 egg yolks
• 20 grams of sugar
• 100 grams of olive oil

➤ mix together
Warm 350 ml of milk a little and pour it into the first preparation
Add 10 grams of baker’s yeast
Add 360 g of white flour with a bag of baking powder and 10 g of salt
➤ Mix everything up
Beat 5 egg whites and mix with the mixture
Cooked in a frying pan or tray
➤ Coat with Saint-Moret
➤ Put everything in a cool place
Sprinkle with ground hazelnuts, almonds, walnuts, or other dried fruits.

It is similar to cheese, however there is a gradation of vegetables. I advise you to whet the appetite of your guests by serving them elegant cold appetizers with small pieces made of pancake batter, topped with mashed vegetables, we have different ingredients to give color and gluttony, which can be endlessly varied. These appetizers can be made ahead of time and stored overnight in the refrigerator.“.

You can find this complete recipe and many others on our helpful YouTube channel, CO Cur,”A true treasure trove of recipes for young and old“Who wants to be”A mixture of tradition and modernity“.

Another tip suggested by our cook of the week, to make an appetizer: pancake + cream of carrot or cream of peas,”We put cherry tomatoes, chorizo, salmon, candied lemon, olives, grapes, meat chiffonoids, quail eggs“.

For today’s gourmets, follow me from the beginning to the end of my recipe, because happiness lies in what we eat. Through my videos, you will feel all the love I put in sharing my recipes, tips and experiences.Useful conclusion.

Bouakleen-Venegas Guernaty cream

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