Recettes

Recettes : Page Block 1

  1. billes de mozarella, salade de mesclun Picvert

    Strain the mozzarella balls.

    Put the sesame seeds, parsley, poppy seeds and turmeric n separate little plates, .

    Roll the 4 balls in each of the condiments, and place on a plate.

    Wash the button mushrooms mince finely.

    Rinse the mesclun in clear water.

    Make the salad dressing (mix together the balsam vinegar, olive oil, salt and pepper).

    Divide the mesclun onto the 4 plates.

    Season with two soupspoons of the dressing.

    Add the mushroom strips.

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    les ingrédients
    For 4 persons
    Easy
    Preparation:
    15 min
    Cooking
    • 12 mini mozzarella balls
    • 50 g sesame seeds
    • 50 g flat-leaf parsley
    • 50 g blue poppy seed
    • 50 g turmeric
    • 50 g button mushrooms
    • 400 g mesclun
    • 2 soupspoons balsam vinegar
    • 4 soupspoons olive oil
    • 1 pinch of salt
    • 1 pinch of pepper
    Our tip
    « You can also replace the olive oil in the dressing with sesame seed oil. »
  2. wraps veggie et mesclun Picvert

    Spread 50 g of cream cheese on your Wrap.

    Boil the mange-tout peas for 15 minutes in salted water.

    Strain.

    Wash and grate celery, black radish, carrot and fennel.

    Mince the spring onions.

    Put all the vegetables in a salad bowl.

    Season with salad dressing.

    Place this preparation on the wrap and roll.

    Rinse the mesclun and place on the plate.

     

     

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    les ingrédients
    For 1 persons
    Easy
    Preparation:
    30 min
    Cooking
    15 min
    • 1 tortilla wrap
    • 50g cream cheese (St Moret type)
    • 25g grated carrots
    • 25g grated black radish
    • 25g mesclun
    • 25g grated fennel
    • 25g mange-tout peas
    • 1 spring onion green
    Our tip
    « Try using a toothpick to hold it together or just as decoration. »
  3. croquant fèves et roquette Picvert au parmesan

    Shell the broad beans and boil for 3 minutes. They must be crisp.

    Strain them and put them in a saladbowl filled with very cold water and ice cubes to stop the cooking process and keep the lovely green colour.

    Rinse the rocket in clean water.

    Make your salad dressing with the vinegar, olive oil, salt and pepper.

    Remove broad beans from cold water.

    Mix the broad beans and rocket in a salad bowl.

    Season with a few soupspoons of dressing.

    With a parmesan knife or a potato-peeler, make parmesan chips and place them on the plates.

     

     

     

    Recipe created by Chateau de Rilly's Chef Lanotte.

    les ingrédients
    For 4 persons
    Easy
    Preparation:
    25 min
    Cooking
    3 min
    • 200 g rocket
    • 250 g unshelled broad beans
    • 50 g parmesan (not grated, whole)
    • ground berries
    • 1 soupspoon of balsam vinegar
    • 2 soupspoons olive oil
    • salt
    • pepper
    Our tip
    « Vary the flavour by replacing the olive oil with hazelnut oil whcih goes very well with the broad beans and parmesan. »

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