What are we going to eat tonight? Like many people, this existential question has long been on the minds of Margot Masson and Aymeric Pinard. Lovers of pastry and cooking, the two chefs wanted to answer the question, first through recipe videos posted on social media and today with the publication of the book. Hmm (Hachette Pratique, 222 pages, 24.95 euros), which offers a host of accessible and fun ideas for cooking recipes for appetizers, starters, main dishes and desserts according to the seasons. So that the end of summer doesn’t mean anxiety, here are three recipes that are particularly quick and easy to prepare for a fresh, summery dinner.
tomato tartare
preparation time : 10 minutes
Material : mixer
Ingredients for 4 people
- 3 traditional tomatoes
- 1 small bunch of chives
- 5-6 basil leaves
- 1 shallot
- 3 pickles
- 1 tablespoon teaspoon salt
- 1 pinch of pepper
To serve:
- 1 mozzarella
- Olive oil
the preparation
Boil water, submerge the tomatoes for a few seconds, then place them in ice water and peel them. The skin will come off easily.
Seed them to obtain only the pulp. Cut it into brunoise and drain on absorbent paper. Chop the chives and basil and place the herbs in a salad bowl. Peel and cut the shallot into slices.
Finely chop the gherkins and add them to the salad bowl with the well-drained tomatoes. Season with salt and pepper.
Serve with a good mozzarella and a drizzle of olive oil.
Turkish eggs
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients for 4 people
For the butter:
- 20 g butter
- 2 cloves of garlic
- 1 tablespoon teaspoon smoked paprika
- 1 tablespoon teaspoon Espelette pepper
- 2 tablespoons tablespoon of olive oil
- 1 pinch of salt
- 1 pinch of pepper
For the poached eggs:
- 4 organic eggs
- 10cl of white vinegar
For the yogurt:
- 400 g Greek yogurt
- 1 clove of garlic
- 1 pinch of salt
- 1 pinch of pepper
For training:
- A few sprigs of dill
- A few cilantro leaves
- ground pepper
- smoked paprika
- 4 slices of toasted bread
the preparation
Melt the butter. Turn off the heat and let it cool. Chop the garlic. Let the chopped garlic sit for 5 minutes in the warm butter. Add the smoked paprika and the Espelette pepper. Heat gently again.
Pour in the olive oil and add salt and pepper. Pour the mixture into a bowl and let it cool.
Bring 1 litre of water with the vinegar to a boil. When the water starts to boil, crack the eggs into the water, one at a time, to make poached eggs. Allow the eggs to cook for 3 minutes. Remove them with a slotted spoon and immediately place them in cold water to stop the cooking.
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