The first seeds of this onion are said to have been brought by a monk from Portugal. The soil and climate in Roscoff, in Brittany, are perfect for these onions, which thrive naturally here without fertilizer. The onion is traditionally sold in the form of a braid, as this allows it to be stored better. The Rosa onion from Roscoff is winter hardy.
When you want to be quick but still want it to look like something special, quiches and tarts are a fine choice – especially since they can be topped with just about any combination you can think of, in spring, summer, autumn and winter ... This recipe by Ursula Heinzelmann originally called for classic savoy cabbage as the main ingredient, and I had placed it right at the top of my shopping list too … but then a truly beautiful Romanesco came along and simply enchanted me. And so it is left up to you whether you prefer to use savoy cabbage or Romanesco (or?) for your tart. In the autumn and winter, it is suitable as a starter for a large group or as a main course for a smaller one … The recipe requires a little preparation, but then it goes very quickly. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or savoy cabbage or similar 100g smoked bacon 2 onions, finely diced 1 tbsp caraway seeds 150 ml cream 1 egg 100g Stilton or Bleu d’Auvergne Sea salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the pastry, blanch the cabbage and sauté the bacon and onions.Also, be sure to chill a bottle of dry white wine! We have selected the delicious Jurançon sec for you. Rub the flour with a good pinch of salt and a little sugar, as well as the cold cubed butter, and quickly knead into a shortcrust pastry with 2 - 3 tbsp cold water. Chill for at least 30 minutes, then line a 26cm Ø springform or tart tin (sides!) and pre-bake in the preheated oven at 180°C for 15 minutes. Break the Romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), boil in salted water for 3 minutes, shock in cold water and drain well. Cut the bacon into strips and mix it with the finely diced onion and caraway seeds under the cabbage, and spread it over the pastry base. Whisk the cream and egg together. Cube the Stilton or Bleu d’Auvergne and mix it in. Season generously with sea salt and fresh pepper and sprinkle it over the cabbage. Finish baking the tart at 160°C for 15 minutes. BON APPÉTIT! Inspired by © Ursula Heinzelmann, recipe from the book "Erlebnis Essen: Vom Duft der Erdbeere und der Würze des Teltower Rübchens", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de
Lentils are personally one of those things I really love, but make far too rarely. Somehow I always think they are far too time-consuming to prepare, and the association with a hearty winter stew often comes to mind. Yet there are such wonderful recipes for fresh and summery lentil salads! I'm glad I remembered about them again and found a truly fantastic salad for the new recipe of the week – it combines pretty much all the flavors we love and is pure bliss.
How is it that whenever I let myself be inspired by our recipe of the week by Ursula Heinzelmann, it always ends up with something baked? ... Last time it was a Romanesco tart with blue cheese – this time a beetroot tarte tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes tickles the baker in me? Anyway ... The tart is a wonder bag of flavors – thanks to the beetroot it is mild and earthy-aromatic, the vinegar adds a sweet acidity, the nuts and olives complement the whole thing with their aromatic crunchiness, respectively their Mediterranean spice ... the intense cheese and the fresh herbs round off the bouquet even more and make all the aromas shine.
This recipe is based on a free interpretation of Waldorf salad by the British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly autumnal and aromatic, as all these ingredients are at their absolute best right now and since the combination of cheese with hazelnuts – a dream! – may not yet be as well known as the combination with walnuts, it is high time to introduce it to you here. Bon appétit!
Fondue is fantastic, fondue is (palate) pleasure, fondue is fromage! But: fondue is not all the same ...! We favor a particularly rich one made from three cheeses from Savoie: the so-called "Fondue Savoyarde". For this, you take one-third Beaufort, one-third Comté Extra, and one-third French Emmental. An absolute delight!
Even after 20 years as a cheese merchant, we sometimes fail to age some cheeses properly and have to remove them from our range. It happened to me recently with some Époisses. They had become hard and there was no way to soften them. We tried everything, but nothing worked. But throwing away this cheese was out of the question, as that would be a waste since these Époisses had, of course, retained all their nutritional value. I used them in a delicious vegetable gratin.
Vacherin is basically not a recipe in the true sense of the word, but rather a lovely get-together with friends. With minimal effort and in no time at all, it makes a delicious feast for a sociable evening.
Tartiflette is once again one of those typical winter cheese dishes from Savoie that is very easy to prepare, but instantly creates a cozy winter atmosphere, smelling of melted cheese and conjuring up snow-covered peaks and a crackling fireplace in the mind's eye. That is why we love tartiflette so much and look forward every year to the return of its rightful season. Basically, it can be compared to a farmer's breakfast from the oven with plenty of delicious cheese, but I see it more as an ode to Reblochon, and visually it reminds me of a hearty Tarte Tatin ...
When we think of winter and Christmas, or when we are asked about our idea of the perfect "comfort food", Vacherin is absolutely certain to be among the top 3. The Vacherin du Haut-Doubs, also known by the name "Mont d'Or", is "simply" a cow's milk soft cheese in itself ... and of course you can just eat it like that. But it owes its fame and popularity to the fact that you can put it in the oven and in no time turn it into an absolutely stunning mini fondue in the wooden box. Then the Vacherin really comes to life and warms the hearts and bellies of the happy connoisseurs ... The recipe is now available here!
Endive, radicchio, pear, walnuts and creamy Erborinato with a vinaigrette of walnut oil and Orléans vinegar, serves 4 and ready in twenty minutes. We recommend pairing it with the Muscat de Beaumes de Venise from Château Pesquié.
Mmmmh, yummy yummy ... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com), who lives in Mallorca and cooks mainly vegetarian. I have long enjoyed discovering new flavor combinations, and above all, I am now particularly interested in unusual combinations with fish ... that is why I added oil-packed sardines as an ingredient to one of her recipes. The recipe is very simple and the result is excitingly fresh and incredibly delicious. I can imagine that it would also taste excellent with sardines in Muscadet or sardines in water and lemon. Next time I will try it that way! And this is what it looks like when it is finished: Bon appétit!
