3 tomates de taille moyenne
1 faisselle de fromage de chèvre
2 gousses d’ail
4 feuilles de basilic
25 g de pignons
12 olives vertes
1 c. à soupe de câpres au vinaigre
4 c. à soupe d’huile d’olive
poivre du moulin ou piment d’Espelette
For discerning country palates =)) (Λεεέμε….)
1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons lavender flowers
3 cups milk
3 tablespoons crème fraîche or heavy cream
1 vanilla bean, split lengthwise
6 egg yolks
In a small heavy saucepan, combine 2 tablespoons of the sugar, 1 1/2
tablespoons of the lavender and 1 1/2 teaspoons of water. Cook over
moderate heat, stirring constantly, until the sugar dissolves and the
mixture forms a dry mass, 2 to 3 minutes. Transfer to a plate to cool,
then grind to a fine powder in a spice grinder; set aside.
In a large heavy saucepan, combine the milk, creme fraiche, vanilla bean
and remaining 1 1/4 cups sugar and 1/2 teaspoon lavender. Cook over
moderate heat, stirring frequently, until the sugar dissolves and the
mixture is hot, about 8 minutes. Remove from the heat, cover and let
steep for 15 minutes. Strain the milk through a fine-mesh sieve and
return to the saucepan.
In a large bowl, whisk the egg yolks until blended. Gradually whisk in
one-third of the warmed milk mixture in a thin stream, then whisk the
mixture back into the remaining milk in the saucepan. Stir in the
reserved lavender powder.
Cook over moderately low heat, stirring constantly, until the custard
lightly coats the back of a spoon, 5 to 7 minutes. Do not let boil.
Immediately remove from the heat and strain the custard into a medium
bowl. Set the bowl in a large bowl of ice and water and let cool to
room temperature, stirring occasionally. Cover and refrigerate until
cold, at least 2 hours or overnight.
Pour the custard into an ice cream maker and freeze according to the
1 1/2+ oz Pimm’s®
5 oz sparkling mineral water
1/2 oz lemon (or mixed citrus) juice
fresh sweet-mint leaves
lemon, grapefruit and cucumber peel for garnish (OK, OK. Strawberries too if you insist.)
— Mix or shake in any way you fancy.
— Try it a couple of times on yourself before you serve others.
— This recipe will yield a slightly bitter drink –substitute mineral water with Sprite if you like fizzy soft drinks. (Just make sure you don’t tell me.)
— Serve in generous ordinary glasses.
— Don’t overdo it with garnishing.
Pesto piccante /Per 6 persone: Prezzemolo, una grossa manciata di foglie – Aglio, 1 spicchio – Filetti di acciughe, 12 – Pinoli, g. 25 – Capperi, g. 25 – Cetriolini, 3 – Olive nere di Gaeta snocciolate, 6 – Uova sode, 2 – Tuorli, 2 – Olio, un quarto di litro – Aceto, un bicchiere – Sale – Pepe bianco.
Condimento ottimo per carni e pesci sia lessi sia arrosto.