Camembert and filo pastry appetizer

bonbons camembert


Preparation 30 minutes – Cooking time 25 minutes – Serves 4/6


2 camemberts, 20 filo pastry sheets, 2 egg yolks, 6 dried figs, 6 dried apricots, 6 dried prunes, 2 tbsp orange juice, 1 tbsp lemon juice, 6 almonds, 1 tbsp ine nuts, 10 cl sweet white wine, 1 tbsp honey, 1 tbsp cider vinegar, salt, pepper.


Chop almonds and dry fry in a pan with pine nuts.

Chop figs, apricots, prunes in small dices and place in a pan over medium heat with orange and lemon juice, wine, honey and vinegar until all liquid is evaporated.

Cut camemberts in 20 pieces but discard crust.

Preheat oven at 210 C°.

Fold a filo sheet in 4, place a piece of camembert, sprinkle with fruits and nuts and form a papillote.

Repeat until all ingredients used.

Place papillotes on a baking sheet, brush with egg yolk and bake 5/6 minutes until golden and crispy.

Caramelized cherry tomatoes

tomates cerises caramélisées

Preparation 15 minutes – Cooking time 5 minutes


1 cherry tomatoes punnet, 100 g sugar, 5 cl balsamic vinegar, poppy seeds.


Wash and pat dry cherry tomatoes.

Place a toothpick in each tomato.

In a pot, heat sugar, vinegar and 1 tbsp water until you get a caramel.

Dip tomatoes in the caramel to coat and sprinkle poppy seeds.

Place on parchment paper and leave to cool.

Banana tatin

tatin banane

Preparation 15 minutes – Cooking time 45 minutes – Serves 4/6


12 small bananas or 6 big, 1 ready rolled puff pastry, 20 cl maple syrup, 20 cl rhum, 1 vanilla pod.


Peel bananas and cut in half lenghwise, marinate a moment with rhum.

Scrape seeds of vanilla pod and mix with maple syrup.

Preheat oven at 200 C°.

Pour vanilla maple syrup on the bottom of a pie tin and place vanilla pod in the middle.

Layer bananas, cut side down to fill the tin.

Place puff pastry on top, trim and tuck down the inside of the tin.

Prick with a fork and bake for 45 minutes.

Serve warm with vanilla ice cream.

Tomato salad, yes, but Jamie Oliver style!

les tomates

Preparation 15 minutes – Serves 4

Instead of using only 1 variety, mix the flavors you will find on the market.


750 g different varieties of tomatoes, 1 bunch basilic, olive oil, salt, pepper, balsamic vinegar, 2 garlic cloves, 1 tbsp Dijon mustard, 1 tsp honey.


Wash and dry tomatoes.

Cut big tomatoes in slices, smaller in quarters, and cherry tomatoes in halves.

Peel and finely chop garlic, chop basil.

Whisk mustard and honey, season to taste, add chopped garlic, balsamic and olive oil, then chopped basil.

Pour over tomatoes and mix well.

Serve with a fresh baguette to dip in the sauce.

Creamy strawberry clafoutis

clafoutis crémeux aux fraises

Preparation 25 minutes – Cooking time 30 minutes – Serves 4


500 g strawberries, 60 g butter, 4 eggs, 120 g sugar, 1 sachet vanilla sugar, 1 pinch of salt, 100 g flour, 30 cl cream, 2 tbsp brown sugar, a few fresh minth leaves.


Melt butter in a pot, remove from heat and let cool.

Preheat oven at 190 C°.

Whisk eggs with 120 g sugar, vanilla sugar, salt until starts to be white, then incorporate flour.

Add cream and mix well, then add melted butter et mix to get a smooth preparation.

Lightly butter an oven dish, pour batter and add 3/4 of the strawberries.

Sprinkle with brown sugar and bake for 30 minutes.

Remove dish from oven, place the rest of strawberries halved, a few minth leaves and sprinkle with icing sugar.

Veal paupiettes with Camembert

paupiettes de veau

Preparation 1 h – Cooking time 1 h – Serves 4


4 slices veal, 250 g sausage meat, 2 shallots, 1 onion, 1 slice bread crust removed, 5 cl milk, 20 cl dry white wine, 40 cl veal stock, 120 g camembert, 1 celeri stick, salt, pepper.


Place bread in a bowl and pour milk over.

Slice celeri in small cubes and fry 5 minutes in a pan with some olive oil.

Finely chop shallots and cut camembert in small cubes.

In a bowl, mix sausage meat, soaked bread, celeri cubes, chopped shallots, camembert cubes and season to taste.

Divide stuffing in 4.

Flatten veal with a rolling pin.

Place 1 stuffing ball in the middle of veal, cover with meat and tie with kitchen string.

Finely chop onion and fry in a cocotte with a little olive oil.

Brown veal paupiettes each side in the cocotte, add white wine and veal stock and simmer 30/35 minutes.

Serve with the vegetable of your choice ( here, Brussel sprouts boiled 10 minutes then fried in a little butter).

Rhubarb and hazelnut crumble

crumble rhubarbe

Preparation 15 minutes – Cooking time 30 minutes – Serves 4


500 g rhubarb cut in chunks, 90 g butter at room temperature, 125 g flour, 60 g golden caster sugar, 1 sachet vanilla sugar, 100 g ground hazelnuts, 100 g crushed hazelnuts.


Place rhubarb chunk in an oven gratin dish.

Sprinkle with ground hazelnuts and vanilla sugar.

In a bowl and using your fingers, rub flour, sugar and crushed hazelnuts together.

Scatter topping over the rhubarb.

Bake for 25/30 minutes at 210 C°.

Creme caramel

creme caramel

Preparation 10 minutes – Cooking time 45 minutes – Serves 4


3 eggs, 50 cl whole milk, 180 g sugar, 1 tsp vanilla paste.


Place 80 g sugar and 2 tsp water in a pan and cook without stiring until you get a gold color.

Pour caramel in your mould.

Preheat oven at 210 C°.

Wisk eggs and 100 g sugar in a bowl.

Bring to the boil milk and vanilla paste.

Pour hot milk on egg and sugar mixture and stir to combine.

Pour preparation on the caramel.

Bake for 45 minutes in a bain-marie.

Set aside to cool and keep in your refrigerator until serving.

Baked marrowbone

os à moelle

Preparation 15 minutes – Cooking time 30 minutes – Serves 4


12 marrowbones, 1 bunch parsley, 3 garlic cloves, 1 tbsp crushed hazelnuts, salt, pepper.


Leave bones in cold water for 12 hours, changing water 2 or 3 times.

Mix chopped parsley, crushed garlic, hazelnuts and some pepper.

Sprinkle marrow both side with some salt and place in an oven dish.

Bake for 20 minutes at 210 C°..

Spoon some parsley mixture on each bone and bake for another.

Serve with toasted slices of sourdough bread.

Little cheese flan and fresh green peas

royale de cantal

Preparation 30 minutes – Cooking time 20 minutes – Serves 6


250 g Cantal cheese ( or Cheddar), 150 g green peas, 6 bacon rashers, 50 cl cream, 8 egg yolks, salt.


Preheat oven at 90 C°.

Grate cheese.

Boil cream with a pinch of salt.

Remove from heat and add cheese stiring until melted.

Let cool then add egg yolks.

Divide in 6 ramequins and place in a bain-marie in the oven for 20 minutes.

Boil peas 10 minutes and fry bacon.

Divide peas in the ramequins and decorate with a bacon rasher.

Serve hot.