That's it, the day of Competition Results Fashion Cooking, already 3 years old rang!
Start with the Recipe Contest!!! First of all, thank you to everyone who participated, I received 39 recipes more delicious as each other. The theme “Revisit everyday meals – An easy dish, fast but due to the effect“ was well understood and respected. I sent the recipes to 3 Jury members (blind, without the author's name) and they each presented a note to each recipe which I then averaged to select winners. I can tell you that the choice was not simple, each board member had his favorite recipes, but none had the same ;-).
Hervé Cuisine: In recent years, Hervé operates Hervé Cuisine and gives his cooking class in videos. Weekly, he tells you his secrets gourmands from her kitchen and introduces you to picture in culinary techniques from simple to more elaborate. Whether you are a beginner or experienced cook, you'll never miss your recipes because Hervé takes the time to explain everything to you. French recipes or traditional recipes of the world, you will always find your happiness in his videos. His last obsession: American pastries ... Run on Hervé Cuisine, you will fall necessarily!
Dorian Nieto: But pourquoi est-ce qu’il vous raconte ça…? That's the question that arises Dorian for over 7 years on its Blog about food that became his kitchen and has acquired faithful readers. The search for the answer to his question leads us indeed to recipes to die for, always illustrated with beautiful photos and in its most surprising taste encounters. All written with a fine pen full of humor! We loved the release of his last two books written with Birgit Dahl: Cheese cake, brownies, Cookies & Co and Cupcakes, cake pops, whoopies & Co.
Ruben Sarfati: Virtuoso pans, the winner of my week of a Come Dine with Me last year is all the talk. After a victory in the final of Best team in France on M6, he was acting in Top Chef and I bet his career is taking off to the extent of his talent. He has just released his first book " Ruben, my recipes« , a collection of recipes to an outstandingly creative and giving the spotlight to the fine products, emergency to taste ... and meanwhile you can still find him on his blog: Aujourd’hui, it's my treat!
Discover therefore the verdict of this jury shock… Suspense!!!!
Hervé, Ruben and Dorian attributed:
- The first price Warm salad of beef, lawyer-basil sauce Stephanie's Blog In my Cuizine which won a robot 5200 Premium XL valued at € 500 for the color of his choice by Magimix
- The second price Red salad chewable d Alexandra to blog Tastes and colors who wins plancha Gas valued at € 339 for the color of his choice by VeryCook
For my part, I had planned to publish the 10 best recipes but I could not help adding the 5 following the filing for you to share all the creativity and greed which you have shown in this competition. Congratulations to 2 and the winning recipes published and well done to all participants, your recipes are tops and I was thrilled that for once it is you who make me discover new flavors ;-)
Thank you a thousand times the jury members for agreeing to judge the contest, it's really an honor to have been able to meet every three.
Moving to Concours Facebook, you were a hundred to participate in the draw on the Facebook page Fashion Cooking to win a Magimix Toaster Vision worth € 250. I thank you for participating.
And it is Frederic C.. which was drawn and who wins the Super Toaster!!!! As luck would have it for Frederick is a very active fan page Facebook Fashion Cooking and it very often post their recipes Cooking Fashion on the wall. So, kudos Frederick!
I really want to thank my partners Magimix and VeryCook without whom this contest would not have been possible and I urge you because I love their products (yes, yes, objectively!!!). You can follow their latest news on their respective page: Magimix and VeryCook.
Recipe from Stephanie's blog In my Cuizine
Serves 4 people (2 adults, 2 children)
- 6 medium potatoes
- 1 nice handful of cherry tomatoes
- 2 paved beef
- 1 garlic clove
- 1 shallot
- 1 bag of rocket
- 2 lawyers
- a few basil leaves
- 1 lemon
- 4 tbsp cream
-a piece of Parmesan
- salt, pepper, olive oil, butter, balsamic vinegar
We marinated the beef a few hours or overnight with salt, pepper, olive oil, Juice of ½ lemon, the garlic and shallot, minced.
One seasoned cherry tomatoes : they are cut and add a little salt, 1 tbsp oil and a dash of balsamic vinegar. Mixed well.
Scrape the potatoes, they are cut into pieces. Is heated skillet, you put a piece of butter and you cook the potatoes fifteen minutes depending on size of pieces.
Lawyers are cut into small pieces, is pressed half a lemon and is crushed with a fork, adding the cream. It adds more or less cream depending on the desired consistency and finely chopped basil. On sale and you taste.
Plates were prepared : arugula and cherry tomatoes, with avocado sauce separately.
We cook the beef in a skillet, on all sides for 5 minutes (about), course is seasoned and then allowed to rest a little, because you always let the meat rest (you can have it tattooed on the back of the hand with confidence, I hesitated but still ...).
We add the potatoes on the plate, then cut into tasty beef strips.
Is grated fresh Parmesan cheese on everything and it serves (attention, it is important that touch of parmesan !).
Jury Comments: “The sauce made me want to dip a beef!” – Dorian; “Belle association, a complete meal, original and tasty” – Ruben; “Pretty colorful recipe, Thurs warm / cold, hungry!” – Hervé
Recipe of Alexandra's blog Tastes and colors
Serves 4 people
- 8 quarters of rice paper
- 1 Half small red cabbage
- 40 raspberry
- 1 beetroot
- 1 large red onion
Raspberry vinaigrette and Espelette pepper:
- 4,5 tablespoons olive oil
- 1,5 tablespoon raspberry vinegar
- 1 tablespoon sweet mustard
- 0,5 teaspoon Espelette pepper
- 6 raspberry
Finely chop the red cabbage. Cut the chorizo and beets into thin sticks. Slice the red onion.
On the work plan, spread a damp cloth. Fill a bowl of hot water. Soak rice paper in hot water. Drain and arrange them side by side on the damp cloth. The center of each quarter sheet of rice, have a little shredded red cabbage and red onion minced.
Add a few sticks of sugar beet and chorizo then align 5 raspberry. Be careful not to overload because it will make a roll with rice paper. Finish with a few coriander leaves. Fold the edges of the quarter of rice paper over filling.
Then fold the rounded part of the leaf and wrap the trim gently until a roll. Perform well 8 rolls.
Make the vinaigrette by combining in a bowl, olive oil, raspberry vinegar and mustard. Season with Espelette pepper. Add the crushed raspberries previously. Salt to taste. Serve the rolls with dressing.
Jury Comments: “Costs, colored, fast, Whoa effect” – Hervé; “A beautiful original freshness” – Dorian
Emma's recipe blog The tastings dangerous
Prep : 30mins
Cooking : 10minutes in the pan, 25minutes in the oven
Serves 4 people
- 4 pommes Golden
- 25g butter (semi-salted)
- 6 large slices or 12 small slices of smoked duck breast
- salad to your liking
Peel the apples and remove cores. Cut them horizontally into three, each turn : you get apples “four floors.” Sauté the apple slices in 25 grams of butter over medium heat for about ten minutes, turning halfway through cooking. Once these slices soaked and softened butter, remove from pan and re-assemble in a gratin dish stacking them so as to reconstruct the four apples.
If you have an apple peeler, it is even simpler. Peel and étrognez them in this way : you get even whole apples spiral sliced. Sauté apples in 25 grams of butter over medium heat for about ten minutes, turning and rolling them into the pan to even out the cooking, then remove from heat and place them in a baking dish.
Take your breast slices (cut them in half if they are too long), and place them between the apple slices so as to sandwich apple and breast. Normally, three slices of duck breast are sufficient, but you can add at your leisure, or just cut the apples in half, or five… this is your preference. You can be swamped slices of apple or go below, like the photos.
Once the breast slices placed, Bake all at 200 ° for 25 minutes, until apples are soft (watch the cooking, more or less time is required depending on your oven)
In the serving plates, have some salad leaves seasoned with a little cooking juice apples picked in the gratin dish. Place your apples in the center, on which you can add a little cooking liquid if you have left. Serve immediately.
Use, surprise your guests, enjoy, and enjoy ! Even the most resistant to sweet and savory are likely to enjoy !
Jury Comments: “A fun recipe ” – Dorian; “A very simple recipe, but a nice installation that brings the Whoa” – Ruben; “Bel effet, nice presentation” – Hervé
Recette d'Ombeline F.
Serves 4 people
- 2 leeks
- 120 grams of butter
- 3 tablespoons heavy cream
- pink peppercorns
- 16 large nuts of St. Jacques
- coarse salt and pepper
Peel, Wash and chop the leeks
Melt 100 grams of butter in a pan, cook leeks over low heat for 15 minutes.
Add the cream and simmer 10 minutes. Add salt, pepper, keep warm.
Rinse Saint Jacques, dry and sprinkle with pink peppercorns.
Heat the remaining butter in a skillet and seize Saint Jacques 2 minutes on each side. Add salt when cooked.
Leave the leeks in large soup plates and arrange the nuts saint jaques above. Squeeze lemon juice. Savor…
Jury Comments: “An association unstoppable!” – Dorian
Recipe Caroline M-B.
Prep : 30mins
Cooking : 25mins
Serves 4 people
- 4 duck leg confit
- 3 shallots
- ½ bunch of chives
- 1 Pumpkin kg
- 10 cl cream
- 4 tablespoons virgin olive oil with hazelnut
- 4 tablespoons flour hazelnuts
- salt, Pepper Mill
- toasted chopped nuts for decoration
Peel the pumpkin, the dice and cook 12 minutes in the microwave with a little salt and 2 tablespoons water (or 20 minutes in boiling salted water).
Meanwhile, Peel and mince the shallots. Remove fat and skin from the duck legs. Shred the meat and put it on a plate. In a frying pan, melt 1 tablespoon of fat from duck legs, Add the shallots and brown 1 minute over medium heat. Add the shredded duck meat, stir and cook 15 minutes over low heat, stirring occasionally.
Pre-heat the oven to 180°C/Gas 4 (Th6).
Promptly wash and chop the chives. Mix the pumpkin (drain it beforehand if stewing) with hazelnut oil and cream. Add pepper.
Apply a thin layer of mashed pumpkin in a baking dish. Top with duck meat and sprinkle with chives. Top with remaining mashed pumpkin. Sprinkle with flour and dot with hazelnut butter.
Slide the oven and bake about 25 minutes until top begins to brown. In the oven, garnish with toasted hazelnuts and chives.
Serve warm (accompanied by an arugula salad dressed with hazelnut oil, balsamic vinegar and toasted hazelnuts).
Jury Comments: “Beautiful presentation, creative, pretty easy to redo” – Hervé; “Beautiful associations” – Dorian
Recipe Severine F.
Resting time: 30mins
Serves 4 people
- 150g of flour T80
- 50 g of rolled oats
- 1 teaspoon salt
- 3 tablespoons of water
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 onion
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 2 red peppers
- 2 garlic cloves
- 1/2 log of goat cheese
- fresh parsley
Prepare the dough: Mix all ingredients into a ball. Let stand ½ hour
Prepare the filling : Saute onion in olive oil with sugar. Add the 2 finely cut peppers into small squares. Add salt, pepper and cover. When the peppers are cooked, add the 2 cloves garlic, finely chopped.
Roll out the dough, pour filling and cut slices of goat have over filling according to taste.
Sprinkle with parsley and bake for ½ hour at 180 °.
Jury Comments: “Simplicity sometimes it pays” – Dorian; “Colored, summer, worked paste, simple and effective” – Hervé
Ema's recipe blog Small dishes of Ema
Prep: 30 mins
Cooking: 22 mins
Serves 4 people
- 1 small ball of celery
- 4 carrots
- 2 small potatoes
- 20 0ml milk
- 2 thighs of duck confit
- 1 onion
- 4 eggs
- bread crumbs
- cashew nut
Peel and chop the celery, carrots and potatoes and cook in a pressure cooker 12mnn.
Meanwhile, unravel the duck legs and sauté 5 min with the chopped onion in a skillet. After cooking, add chopped parsley, salt and pepper.
Mash the cooked vegetables with a potato masher manual, add the hot milk, salt, pepper, a little butter and mix.
In each jar or ramekin, put 2 tablespoons of duck confit and 2 or 3 tablespoon of vegetable puree. Finally add an egg, some breadcrumbs, some cashews and bake looted 10 minutes in an oven preheated to 200 ° C (th6/7).
Jury Comments: “Game interesting texture, nice presentation, surprise effect” – Hervé; “Fast, good, greedy, comforting!” – Ruben
Recipe by Marie-Pierre Blog Very Easy Kitchen
Prep : 25mins
Cooking : 20mins
Serves 4 people
- 8 chicken strips farmer
- 2 egg yolks
- 3 carrots
- 3 leeks
- 3 turnips
- 1 celery
- 60g fine semolina grains
- 100g chickpeas, drained canned
- 1 garlic clove
- 1/2 teaspoon ground cumin
- 1/2 lemon
- 6 tablespoons olive oil
- 1 small bunch of thyme and bay leaves
- confit pepper or harissa tube
Achieve the cream of chickpea : Blend the chickpeas with the garlic and cumin.
When the mixture is finely mixed, add the juice of half a lemon 3 tablespoons olive oil. Book. The operation took you 5 minutes thanks to your super robot.
Prepare your vegetables: Peel them and using the razor or a mandolin vegetable, Cut thin strips of carrot and turnip slices. Cut into julienne leeks and celery. If you are slow count 10 minutes for this operation.
Boil 1 little over a quart of warm water with salt and bouquet garni. Pour 120 g of hot water on 60 g of meal that you have previously put in a bowl and mixed with two tablespoons of olive oil. The semolina will absorb all the water. Stir the couscous with a fork. No need to finish the steaming because we do not eat this meal as it is. This operation took you 5 minutes also.
In the rest of the hot water, Pour the vegetables first carrots and turnips. After 5 minutes add the leeks and celery branch. The cooking is very fast because the vegetables are finely cut.
Beat the egg yolks and coat each lanyard egg yolk. Then in a bowl, pour some semolina. Roll each lanyard in couscous. It must be entirely covered.
While your vegetables are cooking, Lightly grease a nonstick skillet, cook over medium heat until your knots well browned.
Each plate, Place a large spoonful of cream of chickpea, a bit of candied chilli or harissa, two beautiful lanyards breaded couscous and a beautiful spoon drained vegetables.
Jury Comments: “Very nice presentation, original, recipe actually revisited” – Hervé
Recipe from Stephanie B.
Cooking: 35 + 15 + 10mins
Serves 3 to 4 people
- 4 chicken thighs
- 6 to 8 collard greens (curly)
- 1 leek
- 1 carrot
- 1 apple
- 1 small onion
- 4 CS crushed hazelnuts
- 2 garlic cloves
- 15 cl white wine
- 1 CS chicken stock powder + 10 cl water
- 4 CS hazelnut oil + 1 CS for apples
- 2 4 pinches of spice
- 5 crushed juniper berries
- salt and pepper
Begin by sauteing the chicken thighs in a skillet for about 5 minutes, turning on all sides. Add the chicken stock, salt, pepper, cover and let confire 30 minutes, turning often thighs.
Shell them by throwing the skin and keeping your bones and flesh separated. Get the juices from the pan into a bowl, book the thigh meat of chicken bones and put in the pan.
Cut the leek, the carrot, garlic and onion into small dice; and put them in the pan with the bones. Take them for about 5 minutes, then deglaze with white wine. Add the juniper, the four-spice,salt, pepper, juice and let the chicken over medium heat for 10 minutes
Meanwhile, scald cabbage leaves in salted water for 10 minutes. Dry them and cut discs using a circle pin or a can of tuna empty. Fry the crushed hazelnuts for about 2 minutes for roasting.
Peel and slice your apple into eight by removing the core; and fry it with 1 CS of hazelnut oil. Salt and pepper.
Strain the sauce from the pan, add 4 CS hazelnut oil and mix.
In pastry rings (the same size as previously) or in mini casserole dishes, place 2 discs of cabbage, 1/3 (or 1/4) the flesh of the chicken and again 2 discs of cabbage. Put 2 apple wedges in a circle, sprinkle with crushed hazelnuts and roasted; and pour a little sauce filtered.
Bake 10 minutes at 150 °. (You can do this step at the last moment)
Remove rings and serve hot.
Jury Comments: “Beautiful presentation, complete meal, plays on the register in terms of dessert presentation” – Hervé
Marilou A Recipe.
Recipe for 8 people
Prep: 10 min
Cooking : 30 min
Tasting time: 5 min, so it's good!
- 4 beautiful monkfish tails
- 8 slices of country ham
- 1 bottle of white wine for cooking
- 1 kg of potatoes from Ile de Ré (= New potatoes)
- 500g snow peas
- mushrooms of your choice
Choose beautiful monkfish tails from your fishmonger. The taping of country ham. Place small packets in a dish and bake after pour the white wine and put a tablespoon of cream and a knob of butter in the dish (to make a little sauce and the fish does not dry out too)
Buying potatoes on the island of Ré (attention! it is VERY important that they are well de Ré because it is the best small potatoes in the world!!!, well ok if not new potatoes are also nicely ...).
Cut into pieces “coarse”, not need to make perfect cubes, and immerse them in a pan filled with boiling oil to come halfway up, often return, to cook evenly, and grill some potatoes, it's even better when they are slightly crispy.
Depending on the season, select your favorite mushrooms and cut into pieces, sprinkle with thyme, put everything in a saucepan with a little white wine (I know I know, I should stop putting white wine in every dish!!!), and this small fry pan fried mushrooms!
Cook some peas (for the green button), in boiling water.
Assemble these 4 preparations on the plates of your guests and watch them feast your eyes !
Jury Comments: “Beautiful composition” – Dorian
Recipe Anissa B.
Serves 4 to 6 people
- 150g de riz basmati
- 1 tin can of kidney beans (800G)
Diced peppers & tomatoes
- 3 red peppers
- 2 yellow or orange peppers
- 1 small red onion
- dried tomatoes in oil
-1 CS with Mexican spices
- 1 125g tub of popcorn
- 2 CS oil grape seed
- 2 CS oil grapeseed
- 3 CS with Mexican spices
- sea salt
- 700g ground beef
- ½ red onion
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 garlic clove
- 1 egg
- salt & Pepper
- 2 CS olive oil
- 1 CS flour
- 2 cans diced tomatoes
- 1 red onion
- a few stalks of fresh coriander
- 1 red pepper
- Tabasco (optional)
- tequila (ou gin,optional)
In the first pot of water, start cooking rice. In a second pan, reheat over low heat kidney beans in juice.
In a bowl, combine beef, chopped onion and the garlic and pressed degermed. Add spices and egg. Don a pair of disposable kitchen gloves and knead by hand. Make small meatballs.
Heat oil in frying pan. Flour the meatballs slightly (using a tea strainer). Cook meatballs (return regularly).
In a blender, mix tomatoes, onion, The coriander, pepper, Tabasco and a shot glass of tequila. Pour sauce over meatballs and reduce heat.
Drain rice and red beans. Then pour it into a second bowl. Mix. Season. Set aside.
Place the wok over medium heat with oil, grape seed and corn kernels. Cover. Shake the wok a little to prevent the grains from sticking.
When the corn has finished popping, pour it into a third bowl. The spice mix so that each is colored popcorn and spicy. Add sea salt.
Wash the vegetables for the brunoise. Cut peppers into brunoise, onion and sundried tomatoes (use a second pair of gloves if you want to avoid a manicure before serving ...). In a fourth bowl, Mix the vegetables and spices.
Pour the vegetables in the wok (Here to serve popcorn au). Quickly grasp that the vegetables are hot but still crunchy.
Arrangement : Skewer the balls by two or three. Pour the hot sauce in small individual pots (I suggest you take the time to first pour into a pitcher or blender to properly fill the jars)
Fill a pot of popcorn. Sprinkle with paprika popcorn.
Using a cookie cutter, pack the rice mixture, kidney beans. Add to the diced peppers over. Place a skewer of beef.
Decorate the plate with some diced peppers or a few coriander leaves.
April rings the 3 ans de Fashion Cooking. And 3 years of greed and meetings, over 300 recipes, tens of thousands of readers funky, Celebrating!!! And for that, I have created with my partner Magimix and VeryCook, a recipe contest that dépote. You are testing from 3 years my recipes, Now it's your turn to show off your culinary talents ...
Jury Comments: “Revisited in an original and trend” – Hervé; “Beautiful vision revisited chili con carne, more modern, design, wow” – Ruben
Recipe from The Arthur.
Prep : few sips of wine (25mins)
Resting time : time for a kiss (15mins)
For a romantic dinner (2 people)
- 4 beautiful walnut Saint-Jacques fresh
- 1 lime, of extra virgin olive oil
- 10 asparagus
- 2 sprigs of basil
- of sea salt, of pink peppercorns and ground pepper
For a romantic dinner, open a nice bottle of sauvignon blanc and serve two glasses. The nose and palate as the purest expression.
You can now begin. Roll up your sleeves, and exit 4 beautiful walnut Saint-Jacques fresh, 1 lime, of extra virgin olive oil, 10 asparagus, 2 sprigs of basil, of sea salt, of pink peppercorns and ground pepper. Nothing more.
Finely cut nuts Jacques scallops into thin slices and leave on a small plate without overlapping.
Mix lemon juice with olive oil and whisk in the pour over the scallops Jacques. Put the 2 small plates in the refrigerator for 10 minutes.
Take another sip of wine, the flavors of the dish being prepared mix and citrus notes excite the taste buds.
Boil the asparagus for 10 minutes.
Wash the basil, dry it and cut into thin strips on carpaccio. Sprinkle with sea salt and pepper.
Remove the asparagus and place them in a small dish, sprinkle with sea salt, pepper and pink peppercorns. Add a dash of olive oil. Let cool a few minutes to serve warm.
Everything is done, you just have to taste the carpaccio accompanied by toasts of bread. The wine you appear like a perfect marriage, ideally accompany the aromas and flavors of this dish end!
Jury Comments: “Simple, effective and tremendously good!” – Ruben
Marie's recipe blog The factory's little gizmo
Prep: 20 min
Cooking: 12 to 15 min
Serves 2 people
- 2 turkey cutlets very thin
- 1 barquette de dumplings
- 60 g cashew
- 1 untreated lemon
- 1 onion
- 2 tablespoon of Parmesan
- 1 tsp ground nutmeg
- 1 tbsp olive oil
- 20cl chicken stock (prepared in advance or with a stock cube)
- salt, pepper
Heat your broth and reserve it.
Cook your gnocchi in boiling water one minute and drain.
Take the zest from the lemon and squeeze out the juice. Crush the cashews coarsely using a mortar / pestle, keep it aside in six.
In a bowl, stir in Parmesan, zest and half the crushed cashews. Pepper.
Take 6 gnocchi and push them in each one cashews. Then roll them in Parmesan mixture / zest / nuts.
Trim your cutlets in 3 thin slices (take about 3 rolls per person), stuff them and roll the gnocchi prepared meat. Prick it with a toothpick or two to keep her.
In a frying pan, Fry the finely chopped onion in a little olive oil, when it becomes transparent, Add the rolled. Cook over high heat 5 good minutes to color the different faces. Add lemon juice and remaining crushed cashews, reduce heat, add the remaining broth and gnocchi.
Simmer over medium heat 5 to 7 minutes until a thick sauce is formed.
Your dish is ready. Season to taste (For my part I do not salt, enough broth), sprinkle mixture of parmesan / zest / cashews and enjoy!!!
Jury comments: “Surprise effect, using spices, nice presentation” – Hervé
Recipe by Julie M.
Prep : 10mins
Cooking : 10-15mins + 30mins
Serves 6 people
- 6-7 medium potatoes
- 3 eggs
- 8-10 slices bacon (nb packets varies)
- 1 goats cheese (Sainte-Maure-type)
- 150g of grated cheese
- 25 cl whipping cream
- 1 or puff pastry to taste or what we have in the fridge…
Peel the potatoes, and slice them before cooking them in boiling salted water 10-15 mins (the pre-cut allows rapid cooking).
Arrange the bacon slices in the bottom of a cake pan with non-stick . Better questions are asked, will be the prettiest dish after release.
Add the cheese, then the potatoes over, and finally the goat also cut into slices.
Mix eggs and cream with salt and pepper and pour over the dish.
Cover with the pastry or puff on returning the edges gently into the dish close to the well Tatin.
Bake at 200 ° C for 30 min. The dough should be golden brown.
Turn out and submitted with the rosette of bacon on top, it is the effect “waouhcesttropbeau” the flat ! Can be eaten hot or cold, with a small arugula salad.
Comments: “Appetizing and delightful diversion of tatin” – AnneSO
Sophie's recipe blog La cuisine de Sophie
Cooking : 8 + 4mins
Serves 4 people
- 1 botte d'asperges vertes
- 4 strawberries (1 per plate)
- 1 goat cheese
- 16 Walnut St. Jacques
- some organic orange zest
- 2 tablespoons balsamic former
- 2 tablespoons olive oil
- salt, pepper
Start by preparing the asparagus. To do, Peel the asparagus base without touching the spikes. Cuts into sections. Book spikes. Boil a large volume of salt water. Bring water to boil and immerse the sections. Cook 5 short minutes then add the points. Continue cooking 3 minutes.
Drain the asparagus and plunge into a bowl filled with cold water (add ice if you have). Drain again and reserve.
Cut the strawberries into quarters and Chavignol goat cheese into small cubes.
Make a salad (you will add the Noix de Saint Jacques at last able to serve immediately). The center, drop sections of asparagus. Overcome them harmoniously peaks then add the diced strawberries and goat cheese.
In a frying pan, Melt a knob of butter and cook the Noix de Saint Jacques 2 minutes per side. Salt and Pepper.
Place nuts in each plate.
Serve and enjoy.
Jury Comments: “Beautiful plate, we really wow thanks Strawberry, beautiful and good idéand ” – Ruben