Flake a tin of tuna into a bowl, and then mix it with a plain yoghurt. Crush a teaspoon of coriander, half a hot pepper (spicy sauce could be another option) and a quarter of a cucumber previously cut into small cubes. Add salt and pepper, then mix. Toast a few slices of bread and add to them a trickle of olive oil before finally spreading the mixture.
For 4 : 50 g of pasta, 120 g of roquefort or another type of blue cheese, 30g of butter, ten cherry tomatoes, 8 fresh sage leaves, 2 medium sized shallots, 10 cl of liquid cream, 140 g of comté or another type of firm cheese. Melt the finely chopped shallots in the butter, pour in the cream and gently add the comté with the aid of a whisk; all of this on a low fire of course. Cook the pasta in a large volume of boiling salted water, strain it, then mix in the sauce. Garnish the plates with the flaked roquefort. Put them quickly under the grill, and during 2/3 minutes brown the cherry tomatoes cut in half with the butter and sage leaves. Add salt and pepper, and dress those plates.
It all depends on the season, but one should try and be exigent as far as quality is concerned. The most important element is to add to your salad a certain balance, between sweet or acid, firm or tender, depending on your taste, Today one can easily find pomegrantes on exotic fruit shelves or down at your local oriental grocery shop. There is a lot of truth in the fact that extracting those little grains one by one can take time, but you do eventually get the hang of it. Once the fruit has been cut into small cubes and just before serving, put them in a salad bowl (organic if possible: wood, bamboo, etc...) with a little orange water or a drop of rum, adding sugar if need be. A pinch of cinnamon is optional. Do not serve it too cold because it could spoil the taste (take it out 20 minutes before serving). Decorate it with fresh mint.
design by juga