Tasting Menu Chez Moi

Mini quiches with gorgonzola and red onion confit.











Parsnip and honey soup shots with spicy crisps.













Celeriac Remoulade*













Tuna ceviche in corn cups.










Baked mini-potatoes with horseradish creme fraiche and smoked salmon.











Mini-corncakes with avocado and lime salsa.










We also at some point had "Cannellini bean bruschette with capers and slow roasted tomatoes" but they were all snaffled up before I could take any pictures.








Blancmange with Basil Coulis*











Mojito Cheesecakes










Both the Remoulde and the Blancmange came from the Chocolate and Zucchini cookbook by Clotilde Dusoulier (author of the food blog of the same name). It's a great book with very original recipes and flavour combinations - including chocolate and zucchini cake.

Celeriac Remoulade
serves 6 as a starter

700g celeriac
200g plain Greek yogurt
2 tsp string Dijon mustard
1 tbsp lemon juice
1 garlic clove, crushed
S+P

• grate the celeriac - easiest way is in a food processor
• mix immediately with the yogurt, mustard, lemon juice and garlic in a large bowl
• season, cover and refrigerate for 1 hour min but ideally for a day
• I used old beans cans as my mould - simply use a can opener to remove the bottom and you have a cylindrical mould
• Spoon the remoulade into the moulds and serve immediately
  

Blancmange with Basil Coulis
serves 4 - or 8-10 of my small servings

Basil Coulis
20g basil leaves
2 tbsp icing sugar
2 tbsp extra virgin olive oil

• process all ingredients in a food processor until smooth
• keeps for 1 day in the fridge
  

Blancmange
125g whole blanched almonds, chopped to small chunks
125g whole hazelnuts, chopped to small chunks
375ml milk
250ml cream
70g sugar
1 1/2 sheets gealtine (I used 3 as the sheets I bought were 1/2 the size of my normal ones, it gave a just barely wobbling set).

• soak the gelatine sheets in cold water for about 10 minutes
• add the nuts (minus 2 tbsp for decoration) to the milk in a saucepan
• bring to a simmer, remove from the heat leave to cool (covered) for 10 minutes
• whisk together the cream and the sugar in a mixing bowl
• set a sieve over the mixing bowl and strain the milk mixture into the bowl
• press on the nut to extract as much of the liquid as possible
• rinse the saucepan and return the milk/cream mixture to it
  
• squeeze dry the gelatine leaves and add to the saucepan
• cook until the mix just starts to simmer
• strain through the sieve into a mixing bowl and leave to cool for 5 mins
• transfer to ramekins/glasses and chill until set in the fridge
• remove from the fridge 5 mins before serving and top with basil coulis
  

Courgette Cakes

Sunday brought sunshine and a party in the park (more of which anon). By evening time we wanted something to nibble on but weren't quite up to a full dinner. I rustled up these cakes from Nigel Slater's Kitchen Diaries and they really hit the spot. I used the fine setting on my mandolin and the cakes held together well and were no problem to turn over.

Courgette Cakes with Dill and Feta
6 cakes - serves 2/3 depending on how hungry you are!!
500g courgettes
1 onion
1 clove garlic
3 tbsp plain flour
1 egg, beaten
150g feta, crumbled
small bunch dill

• grate the courgette thinly - using a mandolin is best
• place into a colander, sprinkle with salt and leave for 30 mins
• heat the olive oil and saute the onion and garlic
  
• squeeze the excess liquid from the courgette and add to the onion
• saute for 2-3 mins
• add the flour for 3-4 mins until cooked
• stir in the beaten egg, crumbled feta and dill
  
• season
  

• fry the cakes for 2-3 mins on each side until golden
  

Wraps for Dinner

I have been an OFM reader since the very beginning. It is edited by my favourite cookery writer, Nigel Slater. I love the fact that his writing is descriptive and contains wonderful imagery whilst still retaining a veil over his own life. This recipe comes from Allegra McEvedy in last Sunday’s edition. The original was suggested as a lunch dish, I added the chicken to make it a bit more filling for dinner time. The combination of flavours worked really well together, we'll be having these again.

Wraps with Courgette, Feta and Chicken.
(adapted from Observer Food Monthly, Sunday June 22^nd 08)
Serves 2

120g feta
120g natural yoghurt
100g peas, cooked
1 lemon, zested
1 spring onion, chopped
1 tbsp olive oil
salt + pepper
2 chicken breasts, chopped
2 small courgettes
garlic infused oil
4 tortilla wraps, warmed according to packet instructions
4 big lettuce leaves (I used Cos lettuce)
small handful mint leaves
1 chilli chopped, minus seeds and membrane

• Mash the feta and stir in the yoghurt, peas, lemon zest, spring onion and olive oil. Season
• Cut the courgettes lengthways into three (think of a Toblerone shape)
• Heat a griddle pan until it’s nice and hot
• Lightly oil the chicken and courgette with garlic oil and griddle until done
• Assemble and enjoy