Minis appetizer quiche

Preparation 15 minutes, Cooking time 25 minutes


12 mini barquitas , 3 eggs, 20 cl cream, 10 cl milk, 2 tbsp chopped chives, 100 g diced ham, 50 g grated cheddar, salt, pepper.


Preheat the oven to 180 ° C.

Place the barquitas on a baking sheet lined with parchment paper.

Place in each barquita a little ham, a little chives, a little grated cheddar cheese.

In a salad bowl, beat the eggs with the cream and the milk.

Season to taste.

Divide the preparation in the barquitas.

Bake for 25 minutes.

Serve as an aperitif or as a starter with a green salad.

For you to vary the filling and here are some examples: bacon and Comté or ratatouille and onions and gruyere cheese or tuna and tomatoes and mustard or leek and goat cheese and bacon or leek and smoked salmon or zucchini and goat cheese or tuna and tomato and mozzarella or salmon and spinach.

Appetizer mini crescents

Preparation 15 minutes – Cooking time 20/25 minutes – 16 mini crescents


1 ready rolled puff pastry (or homemade), 2 slices of good quality ham, 1 mozzarella ball, 3 sundried tomatoes, 3 tbsp of pesto, cream, 2 tbsp of sesame seeds, 1 egg yolk, salt, pepper.


Preheat the oven at 180 ° C.

Cut the puff pastry into 16 triangles.

Cut the ham into small cubes and the tomatoes into small pieces.

Cut the mozzarella into 16 pieces.

Place on each large part of the dough a little dollop of pesto.

Divide on top the diced ham, tomato pieces and mozzarella.

Mix the cream with a little salt and pepper.

Add a little seasoned cream on each triangle.

Roll the triangles towards the tip to form the crescents.

Place the crescents on a lightly oiled baking sheet.

Brush each croissant with beaten egg yolk diluted with a little water.

Sprinkle with sesame seeds.

Bake for 20/25 minutes.

Enjoy warm with aperitif or as a starter with a salad.

Pizza rolls

Preparation 15 minutes – Cooking time 35 minutes – Serves 6


1 rectangular pizza dough, 30cl tomato coulis, 8 very thin slices of ham, 10 beautiful basil leaves, 150g grated cheddar, 1 mozzarella ball, 1 tbsp chopped fresh thyme, salt, pepper, olive oil.


Preheat the oven at 200 ° C.

Unroll the dough and, using a spatula, cover with tomato coulis and season to taste.

Sprinkle with chopped cheddar cheese.

Arrange the basil leaves harmoniously.

Cover with the thin slices of ham.

Arrange harmoniously thin slices of mozzarella.

Roll the dough and its filling in the length.

Cut into 6 or 8 even sections and arrange side by side in a lightly oiled oven dish.

Bake for 35/40 minutes depending on your oven.

To be enjoyed as appetizer or as an entrée with a salad.

Crayfish and Parma ham pie

Hum! my pie was a little too long in the oven but I saved it just on time 🙂

Preparation 20 minutes – Cooking time 30 minutes – Serves 6


1 ready rolled pastry, 1 jar of tomato confit, 20 cooked and shelled crayfish, 100 g Parma ham, 50 g parmesan, 2 egg yolks, 50 cl of thick cream.


Roll out the dough in your pie pan and prick it with a fork.

Preheat the oven to 180 ° C.

Cut the ham into pieces.

In a bowl, combine egg yolks, cream and parmesan, pepper.

Using a spatula, spread the tomato confit on the pie shell.

Top with the crayfish and shavings of ham harmoniously.

Pour the cream mixture and bake for 30/35 minutes according to your oven.

Serve with a green salad.

Carrots, zucchini and ricotta spiral tart

Preparation 30 minutes – Cooking time 60 minutes – Serves 6


1 ready rolled pastry, 1 pot of ricotta, 1 nice zucchini, 3 carrots, 2 eggs, 1 tbsp pesto, salt, pepper, olive oil, 100 g parmesan cheese.


Preheat the oven at 185 ° C.

Roll out the dough in your pie pan and set aside in the refrigerator.

Wash and peel the carrots and slice them lengthwise with a mandolin.

Wash the zucchini and slice lengthwise with a mandolin.

Cut zucchini strips in half to be about the same size as carrots.

In a bowl, mix the ricotta, pesto, 2 eggs, 50 g parmesan and season to taste.

Spread this mixture with the spatula on the bottom of pie.

Starting with the outer edge of the pie, place slices of zucchini and slices of carrot to form a beautiful spiral.

Spread a little olive oil with a brush on the pie and sprinkle with the remaining parmesan cheese.

Bake for 60 minutes.

Enjoy hot, warm or even cold.

Tomato, ham, mozzarella terrine

A recipe from Carinne Teyssandier

Preparation 30 minutes – Serves 6


For a 25 cm cake mold: 8 thin slices of quality ham, 3 mozzarella balls, 1 jar of marinated peppers (or, even better, 2 homemade marinated peppers), 2 beef tomatoes, salt, pepper, 6 beautiful fresh basil leaves.


Cut the mozzarella into slices and place on paper towels.

Peel and cut the tomatoes into slices and place on paper towels.

Drain peppers, remove seeds and place on paper towels.

Line the cake mold with cling film to facilitate demolding.

Overlay the slices of ham so as to cover the bottom and the long edges of the mold (allow the ham to overhang on the long sides).

Layer the terrine:

Place a first layer of tomatoes, season to taste.

Place a layer of mozzarella, season to taste.

Place 3 beautiful basil leaves.

Place a layer of peppers, season to taste.

Place a layer of mozzarella, season to taste.

Place 3 beautiful basil leaves.

Finish with a layer of tomatoes, season to taste.

Close the terrine with the ham.

Place a weight on top and refrigerate until serving.

A very fresh starter for summer!

Japanese cabbage salad

Preparation 30 minutes – Serves 4


1/2 large white cabbage, 1 tbsp miso paste, zest and juice of 1 lime, 1 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp rice vinegar, 60 ml sunflower oil, 2 tbsp toasted sesame seeds.


Finely slice the cabbage with a mandolin.

Put the cabbage in a salad bowl, cover with cold water, add 1 tablespoon salt, stir and let soak for 20 minutes.

Drain the cabbage.

In a bowl, whisk miso paste, soy sauce, sesame oil, rice vinegar and sunflower oil.

Add the sliced cabbage and coat well with the sauce.

Serve, sprinkled with toasted sesame seeds, to accompany grilled meats.

Goat cheese stuffed artichokes

Preparation 20 minutes – Cooking time 18 minutes – Serves 6


2 cans artichokes bottoms, 300 g fresh goat cheese, 3 tbsp chopped fresh chives, 2 tbsp chopped parsley, 50 g grated parmesan, salt, pepper, olive oil.


Preheat the oven at 190 ° C.

Rinse and pat dry the artichoke bottoms.

In a salad bowl, mix the goat cheese with parmesan, chives, parsley and season to taste.

Using a spoon, fill the artichoke bottoms.

Place the stuffed artichokes on a lightly oiled baking sheet.

Bake for 18 minutes.

Serve with a green salad.


Preparation 30 minutes (after soaking chickpeas) – Cooking time 5 minutes – 20 falafels


500 g dried chickpeas, 1 onion, 2 garlic cloves, 2 tbsp chopped fresh coriander, 2 tbsp chopped fresh parsley, 2 tsp ground cumin, 2 tsp coriander powder, 1/4 tsp chilli powder, 1 tsp baking soda, salt, pepper.


Soak the chickpeas 24 hours in cold water.

Drain the chickpeas and dry them well with paper towel.

In a blender, place chickpeas, peeled and roughly chopped, peeled garlic, herbs, cumin, ground coriander, baking soda, chili and season to taste.

Mix everything but without getting a puree.

Form balls with the mixture using your hands.

In a wok (or with a fryer), heat the oil to 180 ° C.

Fry the falafel 4/5 minutes in the oil to obtain a beautiful golden color, then drain on paper towels.

Serve with yoghurt sauce (1 Greek yogurt mix with 1 crushed garlic clove, 1 tsp ground cumin, 1/2 lemon juice and some chopped parsley).

Asparagus and Parma ham

Preparation 15 minutes – Cooking time 10 minutes – Serves 4


16 green asparagus, 8 thin slices of Parma ham, 50 g of Philadelphia, 50 g of fresh goat cheese.


Blanch the asparagus for 3 minutes in boiling water and then, place in an ice bath to keep their beautiful color.

Drain the asparagus and dry well with paper towels.

Cut the ham slices in half.

Mix Philadelphia and goat cheese.

Spread ham with cheese mixture.

Roll each half slice of ham around an asparagus.

Spray some olive oil on the asparagus.

Grill on the barbecue or under your oven grill 4/5 minutes on each side.

Treat yourself, it’s the season!