Some ideas for aperitif time !

 Black olive cream and pepper toasts

Ingredients for 8 pers :
Slices of bread
Olive oil
110g of black olive cream
Two red peppers

Bake the peppers in a hot oven. Remove the skins. Drizzle the bread with olive oil and toast in the oven for a few minutes until golden-brown. Rub the toast slices with garlic. Spread the black olive cream, adding pieces of pepper on top.

Green olive cream toasts with sardines

Ingredients for 6 pers :
1 tin of sardine filets in olive oil
110g of green olive cream
1 traditional baguette sliced
Olive oil
1 lemon

Generously brush olive oil onto bread slices with a culinary brush, grill the slices in the oven. Shred the sardine filets and fold into the olive mixture until you have a uniform texture. Add a little lemon juice and serve on seasoned bread slices.

Black olive cream and Arles cured-sausage sandwich

Ingredients for 4 pers :
One jar of Black olive cream
Arles cured-sausage
small bread rolls

Slice open the rolls, spread the olive cream and add a few thin slices of sausage.

Cherry tomatoes stuffed with green olive cream

Ingredients for 8 pers :
Cherry tomatoes
one jar of green olive cream

Slice the top from the tomato and remove the pulp, fill with green olive cream and replace the cap.

And now, "à table !"

Aioli Sauce

Ingredients for 6 :
12 cloves of garlic
2 egg yolks
1 salt pinch and 1 pepper pinch
½ L of olive oil

1. Peel the cloves of garlic and crush them using a rammer in themortar.
2. Add the yellows yolks, salt, pepper and mix well the whole using a wooden rammer.
3. Without ceasing turning the mixture of a hand, add other hand, the olive oil drop by drop, while turning vigorously in a regular way. The sauce must become increasingly thick.
4. As soon as the sauce will be more consistent, pour the olive oil more quickly without ceasing turning.
5. Salt and pepper.
6. Optional: add the juice of a lemon

A good formula : if the aioli "falls", crush a potatoe pulp in the preparation to give consistency.
Serve the aioli with boiled vegetables: carrots, potatoes, possibly turnips or cauliflowers and with cod, tuna, snails and hard eggs. The aioli is the typical dish of the Provencal people !
Rabbit "façon Alpilles"

Ingredients for 6 pers :
1 rabbit of about 1,5 KG
olive oil,
salt, pepper
5 cloves of garlic
1 jar of black olives pasta
thyme, rosemary,
savory and 2 bay leaves

1. Coat the rabbit with black olives pasta
2. Put some olive oil in a stewpot ; add the rabbit before it warms up
3. Crash 5 cloves of garlic with their skin and add them
4. Cook the rabbit on the 2 sides and once it is roasted, put the lid on the stewpot
5. During the cooking, add some warm water if the meat seems too dry
6. Gently cook and allow the dish to simmer for about 1 hour.

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