Summer vegetable terrine with sauce vierge (by Ladurée)

Summer vegetable terrine with sauce vierge

I once bought the Entertaining book by Ladurée – L’Art de Recevoir in French. I was first disappointed with the 10 mini books. One is an address book, the other nine contain 10 to 15 recipes but including some with no directions at all but “a go to your closest the boutique to order”. Not buying a recipe book to get to go to the shop! Disillusion past, I had a closest look to the books. And I found some interesting ideas and recipes in it. Including this superb summer vegetable terrine with sauce vierge. Absolutely amazing. My version is a bit gross as I didn’t cut the veggies very regularly, not using a mandoline. Plus I reversed the eggplant and zucchinis. Anyway, it tasted great. Only downside of this recipe, do not look for the perfect slice cut as there is no setting agent in the terrine. It would surely be easy to do but I just love the smooth texture of it without a jelly mash.

Summer vegetable terrine with sauce vierge (by Ladurée)

To cook one day in advance

Ingredients :

For a 20cm/8inches Ø rectangular mold

Terrine

  • 4-5 tomatoes
  • 2 tablespoons of salt
  • 5cl/1,5fl.oz olive oil + 2 tablespoons
  • 1 eggplant
  • 1-2 zucchinis
  • 10g/0,4oz thyme
  • 20+3 basil leaves.
  • 2 onions
  • 80g/2,8 black olives

Sauce vierge

  • 1 tomato
  • 50g/1,8oz shallots
  • 10 basil leaves
  • 1 lemon
  • 5cl/1,5fl.oz olive oil
  • salt, white pepper

Summer vegetables terrine-2

Directions:

The sauce vierge. Use a sharp knife to cut a cross on the tomatoes bottom. Plunge in boiling water for 30 seconds. Take them off the water and plunge in cold water. Peel the tomatoes. Cut in four segments. Take the seeds out. Cut in small pieces. Pour in a bowl.

Chop finely the shallots and basil. Add to the tomatoes.

Cut the lemon in two. Squeeze one half and pour the juice on the tomatoes.  Peel the other half. Take the seeds out. Cut in small pieces. Add to the sauce. Add the olive oil, salt and pepper. Leave to marinate for 12 hours.

The vegetable terrine. Preheat the oven to 80°C/180°F. Wash the tomatoes. Slice them to a little 1/4 inch. Spread the salt and 2cl/0,6 fl.oz of olive oil on top. Cook for one hour. Reserve.

Preheat the oven to 180°C/350°F. Slice the eggplant and zucchinis lengthwise using a mandoline . Smear 3cl/0,9 fl.oz of olive oil on it. Sprinkle the thyme. Cook for 10 minutes on a grill covered with parchment paper.

Chop the onions. Cook for 20 minutes in a pan with 2 tablespoons of olive oil. Chop the olives and basil. Add to the onions and cook for 5 more minutes.

Cover the cake mold with food wrap. Place 3 basil leaves in the bottom. Place a first layer of eggplants, then tomatoes, onions and zucchinis. Repeat. Cover with food wrap. Place a weighted board on top. Refrigerate for 12 hours.

Serve the vegetable terrine with the sauce vierge on the side.

Summer vegetable tart {tomato, zucchini & basil}

Summer vegetables tart

Enjoying the last days of summer…

Ingredients (4 tartlets) :

  • 2 tomatoes
  • 2 zucchini
  • 10 basil leaves
  • 30g/1oz parmesan
  • Olive oil

For the pastry:

  • 75g/2.65oz flour T55
  • 75g/2.65oz buckwheat
  • 75g/2.65oz butter
  • 1 egg yolk
  • 1 tablespoon of water
  • A pinch of salt

Directions:

1. Preheat the oven at 100°C/210°F.

2. Slice the tomatoes. Place the slices on the grill covered by a parchment paper. Smear olive oil. Cook for 30 minutes. Put aside.

3. In a large bowl (or a robot), mix the butter cut into small pieces and at room temperature and icing sugar. Add the flour, buckwheat, egg yolk and a pinch of salt. Mix it well. Form a ball of pastry, wrap in plastic wrap  and refrigerate for at least 30 minutes.

3. Turn up the heat at 180°C/350°F. Cut the zucchini lengthwise into half-inch (1cm) slices, discarding the end pieces. Place the slices on the grill covered by a parchment paper. Smear a little olive oil. Cook for 10 minutes. Don’t turn off the oven. Cut the zucchini in small stick pieces. Put aside.

4. Take the pastry out the fridge. Place it in the middle of a parchment paper sheet. Crush the pastry bowl with the palm. Place another piece of parchment paper over it. Roll pastry until you can make four small tartlets. Place the pastry on four small buttered tart molds. Cook for 10 minutes. Then place the tomato slices and zucchini sticks. Cut basil and put on top. Sprinkle with parmesan. Cook for 15 more minutes.

5. Serve with feta and olive salad.

Sweet courgette/zucchini and coconut cake

Sweet zucchini and coconut cake

One morning, I had nothing left for breakfast. I love breakfast and sometimes I feel lazy to go to the bakery. I rather make pancakes or crepes. Problem was that morning I had nothing to make a cake but zucchini. No milk, no egg.

Fortunately, previous weekend, my friend Nelly (La Dinette de Nelly) told me about a sweet zucchini cake she made and brought at the office. Nelly’s co-workers are so lucky. She always brings them the sweetest treats. I hadn’t quiet exactly the same ingredients she used. Also I tried with what was left in my kitchen : zucchini, 1/2 lemon, coconut milk, flour, butter and sugar. And from time to time, improvised recipes just work.

Ingredients (6 muffins):

  • 1 small courgette/zucchini
  • 1/2 lemon zest
  • 120g/3.85oz flour
  • 120ml/4fl.oz. coconut milk
  • 120g/3.85oz sugar
  • 60g/1.95oz butter
  • Vanilla extract

Directions:

Preheat the oven at 180°C.

Peel the zucchini. Cut in two and take off the seeds if many. Steam it for 10-15 minutes until soft. In a mixer bowl, mix the flour, zucchini, coconut milk, sugar, melted butter and two drops of vanilla extract. Then, add the 1/2 lemon zest and mix gently.

Pour the mixture in muffins molds. Cook for 25-30 minutes.