Category Gastronomy

Pancakes – with Corsican honey and apple filling

An original and tasty change for your pancakes, which I’m proposing today, using two types of flour which will also bring diversity to the taste.
Ice-cream being an ideal accompanying treat, with whatever flavour takes to your fancy, topping with a spoon of tangerine jam – delicious !     

Ingredients:

– 175g chestnut flour
– 75g wheat flour
– 3 eggs
– 50cl milk
– 1 soupspoon oil
– 40g salted butter
– 2 apples
– 20g brown sugar
– 100g Corsican honey
– salt

Method:

First of all, the pancakes have to be prepared. Add the two flours and salt in a mixing bowl. Add the eggs, and whip until the mix becomes smooth. Thin down with the milk and add oil. Allow to rest for 1h at room temperature. Following this, cook the pancakes in a frying pan with a little butter, place them in a warm oven...

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Sea urchins with scrambled eggs – seasonal and tasty

As our sea urchins can be found and enjoyed from October to April, this is still the ideal time to prepare an original recipe with scrambled eggs. The most complicated part is in fact, managing to open them !
Adapt quantity to requirements.

Bon appetitu !                                                   

Ingredients:

– 2 eggs
– 4 sea urchins
– 10g butter
– 1 soupspoon crème fraîche
– pepper

Method:

Open and cut the top with scissors. With a teaspoon, recuperate the tongues (orange part). Put aside the equivalent of 1 – 2 soupspoons of the juice, this will replace the salt and also add creaminess to the mixture.
Rince the emptied sea urchins, and keep in a closed container in the fridge for 4h maximum.
Now, to prepare the eggs. Whip them in a container and add a little pepper.
Cook in bu...

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Suggestion: Tangerine and sweetened chestnut purée verrines

Remaining seasonal and accessible, this tempting, tasteful and original Corsican recipe should find its way to your tables !
Tangerine and sweetened chestnut purée verrines:

Serves 6                                                                                                                

Ingredients:                                                                                                

– 6 petit suisse
– 100g vanilla chestnut purée
– 8 tangerines
– 35g butter
– 35g sugar
– 1 soupspoon tangerine liqueur

Method:

Peel the tangerines, and separate into segments – remove any white skin. In a large frying pan, melt the butter and add the tangerine segments and sugar. Allow to caramelise, and add the tangerine liqueur. Mix, remove from heat and allow to cool...

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Seasonal Chestnut Tiramisu

Perfect to end a meal, light and delicious – cool and creamy, with the chestnut bringing autumn flavours to your table. Coming from Italy, it literally means ‘pull me up’ (lift my spirits), which it obviously does, no question about that !

Ingredients:

– 80g sugar
– 250g mascarpone
– 300g chestnut jam
– Speculoos biscuits or ladyfinger biscuits
– nut kernels
– 3 eggs 

                                                                         

Method:

Separate the egg yolks from the whites, which will be whipped up later on. 
Beat the sugar and egg yolks, the mixture must be foamy and white.
Add the mascarpone to your preparation and whip, in order to obtain a smooth and creamy preparation. Whip up the egg whites (add a pinch of salt), they should remain stiff...

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Is there anything quite like: Myrtle Liqueur

Not at all a complicated recipe, you just need the right ingredients and a little patience. A quick reminder: the myrtle berries come from a Mediterranean shrub called ‘Tarentum myrtle’, very persistent and resisting in particular to the heat.

If you’re wondering when would be the best time to pick the berries, the answer is from September – December. Usually appreciated as an after-dinner liqueur, and why not after a good Corsican meal ! The Corsicans just love their liqueur and love making it too. 

Ingredients:

For 1 litre:
– 75cl eau de vie
– 40g myrtle berries
– 100g sugar
– 15cl water

Method:

Having washed and dried the myrtles, place them in a jar or a glass bottle (minimum 1L). Cover the fruit with the eau de vie and close hermetically. 
After two to three months of maceration,...

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