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LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 84<br />
Pour the flour into a mixing bowl and add the salt, yeast and eggs.<br />
Beat with a whisk to incorporate the liquid. Add the butter that<br />
you have melted and left to cool. Whisk until the batter is completely<br />
uniform. Leave to stand for 30 to 60 minutes.<br />
Prepare the fromage blanc mixture during this time.<br />
Whip the fromage blanc until it has a nice, smooth texture that is<br />
not too dry (add a little whey as needed).<br />
Add the mustard, lemon juice, salt and pepper and minced dill.<br />
Cook the waffles only immediately before serving so they do not<br />
go soft.<br />
Cover them with the fromage blanc sauce and a piece of salmon<br />
and serve as an appetizer with a mesclun salad.<br />
You may also cut the waffles in halves or quarters to serve as hors<br />
d'œuvre.<br />
We recommend using a LAGRANGE waffle iron to make sure your<br />
waffles are soft and scrumptious inside and pleasantly crispy outside!<br />
Quiche with Fresh Chèvre and Courgette (Serves 6)<br />
1 large faisselle made from 1 L of goat's milk (whole if possible)<br />
Short pastry: 225 g flour, 125 g softened butter, 1 pinch salt,<br />
70 ml water<br />
1 large or 2 small courgettes<br />
3 eggs, 1 cup milk<br />
Prepare your faisselle 24 hours in advance following the instructions<br />
(including several hours for drainage to remove as much<br />
whey as possible).<br />
Press it in cheesecloth to drain any remaining whey.<br />
82<br />
Prepare and roll out the short pastry and transfer it to a pan 30 to<br />
40 cm in diameter.<br />
Pierce the pastry in a few places with a fork.<br />
Slice the courgette in half lengthwise, core it and slice thinly.<br />
Beat the eggs and add the milk, salt and pepper.<br />
Arrange the courgette slices in a cooking dish.<br />
Crumble the cheese over the courgette.<br />
Pour the egg mixture over the top and bake at 180°C for 30 to<br />
40 min. depending on your oven.<br />
SWEET DISHES<br />
Whipped Fromage Blanc with Strawberries (Serves 4)<br />
1 large faisselle made from 1 L of UHT whole or half-skim cow's<br />
milk<br />
500 g strawberries (400 g for mixture, 100 g sliced up and set<br />
aside), 100 g icing sugar<br />
Prepare your faisselles 48 hours in advance following the instructions<br />
(including approx. 1 day or overnight for drainage). Whip the<br />
fromage blanc using a hand blender.<br />
Mix in the 400 g of strawberries and 100 g of icing sugar. Pour the<br />
mixture into a saucepan, add the remaining 100 g of sliced strawberries<br />
and place over low heat. Leave to stew, taking care not to<br />
bring to a boil. When the coulis begins to stick to your spoon,<br />
remove from heat.<br />
Add the fromage blanc and blend thoroughly.<br />
Serve well chilled in small glasses.