A quick and healthy recipe for the week-end? This is for when you are not feeling up to much and looking at the left-overs in the fridge without much inspiration… Been there? Me too… But a nice easy little dish would cheer you up, and this is it.
This will make a dozen croquettes.
- Firm tofu, 200g
- Flaked cooked fish (salmon, cod, trout…), 200g
- Basil leaves, 5
- 2 eggs
- Salt and pepper
- Worcester sauce, 1 dash
This is a nice dish to use up left overs of any fish you have been enjoying that week. I make it with trout when it is in season and my other half has stuffed the freezer full of his catch! I might bake a trout with almonds and then use the flesh to make this the next day.
Blend the trout fillets with the tofu and seasoning in a food processor.
Add the eggs and mix. You will have a mix like a dough or a bit firmer.
Then shape some egg-sized balls in oiled hands and roll them in rice flour before frying them in a bit of sunflower oil. Turn them around to have it nicely brown all around.
Enjoy with a side salad.
Posted in autumn, family favourite, pot luck
Tagged balls, croquettes, fish, fishing, gluten-free, macrobiotic, savoury, tofu, trout
Palombaggia beach in Corsica
A crispy, crusty tart, scented with honey infused in the Corsican “maquis”: colorful above all else. I love anything orange; the colour of the sun, the stones and the heat itself. An earthy and grounded colour: “la terre est bleue comme une orange”, says the poet.
- All butter puff pastry
- 6 to 8 apricots
- Semolina 2tbsp
- Honey 4 tbsp
- Pine nuts, a handful
Preheat the oven to 180.
Roll the pastry to a thin crust. Lay the pastry onto a flat oven tray and make a square shape, taking time to just roll the edge and seal them with a fork.
Shake the semolina all over the surface. This will absorb the excess juices – sometime you won’t need any, sometime more; depending on the fruit!
Cut up the apricots in quarters and place them skin down onto the pastry.
Drizzle your honey on top of the fruit and decorate with pine nuts.
Put in the oven for a good 45 minutes until crispy and make sure the heat is stronger at the bottom of the oven so the pastry dries and gives a dry puff crunch under the bite.
This very simple tart, like all very simple dishes, deserves the very best ingredients : tasty, supple apricots and the best honey. Something a bit wild and resinous like a mountain honey… A bit of holiday magic then gets conjured up in your plate.
Posted in baking, family favourite, summer
Tagged apricots, beach, bleue comme une orange, fruit, honey, picnic, puff pastry, tart, vegetarian