For the salad:
Cut the sucrines into 4. Wash the fennels and remove the upper parts, then cut them in 2. Then pass everything through a mandolin to obtain very thin slices.
Peel the grapefruits and reserve the segments. Place the juice in a saucepan and reduce until you obtain a syrupy sauce. To book.
Wash and strip the mint leaves, then finely chop it.
In a hot pan without fat, toast the flaked almonds , then set aside.
For the vinaigrette:
Collect the reduced grapefruit juice and add the mustard and curry then mix everything with olive oil (like for mayonnaise). Salt and pepper.
Arrange all the elements of the salad in a deep plate. Drizzle with vinaigrette, then sprinkle with grilled sliced almonds and chopped mint.
The recipe for your gourmet gift.
Harmoniously arrange the dried herbs (dried tomatoes, black olives, pine nuts , chives, basil and fleur de sel) in a container of sufficient capacity (jam jar, airtight box, etc.), then present this wrapped gift, accompanied by the following recipe.
Making the little savory cakes:
Preheat the oven to 180°C (th. 6).
In a salad bowl, place the flour and yeast. Mix and form a well, then add the beaten eggs, mixing with a whisk. Then add the milk and olive oil. Add the contents of your gourmet gift mixture and mix.
Butter and flour the individual cake molds, then fill them 3/4 full. Then bake them at 180°C (th. 6) for 20 min. Remove from the oven, prick the cakes in the center with the tip of a knife: if it comes out dry, the cakes are cooked. Then cool them on a rack.
Enjoy these little cakes warm or cold.
For the dough:
Preheat the oven to 200°C (th. 6-7). Roll out the puff pastry thinly with a rolling pin, and cut it into circles 12 cm in diameter. Arrange the circles between 2 sheets of baking paper, then trap them between 2 baking trays. Bake for 15 min. When the dough is cooked, let the tart bases cool on a rack.
For garnish :
Cut the artichoke hearts into 6. Garnish the tart bases with candied tomato puree, then harmoniously distribute the candied artichokes, rocket leaves and pieces of ham. Sprinkle everything with pine nuts and parmesan shavings. Season with white truffle oil, fleur de sel and pepper. Enjoy immediately.
Preparation:
Wash and sort the lamb's lettuce bouquets, remove the root and set aside.
Peel the oranges and remove the segments, eliminating all the white parts.
Cut the goat cheese log into 0.5 cm slices.
In a hot pan, roast the pine nuts, stirring regularly.
Then let them cool on absorbent paper.
As close as possible to serving, season the salad with oil and vinegar.
For training:
Place a ball of seasoned salad in the center of the plate, then distribute the orange segments and the goat cheese slices.
Season with fleur de sel and freshly ground pepper.
To finish, sprinkle everything with pine nuts . Serve immediately.
For the salsa:
Preheat the oven to 180°C (th. 6).
Wash the vegetables.
Cut the cherry tomatoes into 4.
Peel and degerm the garlic.
Finely chop the spring onions.
Pluck the basil leaves.
Make the pesto by mixing the basil, garlic, pine nuts , grated parmesan, olive oil, salt and pepper.
Adjust the seasoning if necessary.
Roast the flaked almonds placed flat on a baking sheet in the oven.
In a bowl, mix the tomatoes, spring onions and pesto, then sprinkle with almonds.
Leave to marinate for a few minutes before serving.
For the crispies:
Cut the brick sheets into 3 strips 5 cm wide.
In a container, mix the fresh goat's cheese with the tapenade, then season with pepper.
Spread 1 strip of brick sheet, place 1 spoonful of goat cheese and mix, then fold the top corner of the brick downwards, onto the goat cheese.
Fold again down, up, etc., until you form a triangle.
Then stick the brick strip with a drop of olive oil.
In a hot pan with a drizzle of olive oil, brown the bricks for 2 minutes on each side.
Arrange the crispy goat cheese and cherry tomato salsa on plates, then sprinkle everything with a few flaked almonds .
Mix the cheese with the liquid cream then pour everything into a siphon.
Screw in a cartridge and set aside.
Peel and cut the pear into cubes.
Cut the endives in 2, remove the core then finely slice.
In glasses, distribute the diced pear, the sliced endive and a few crushed walnuts .
Add the foam to the Fourme d'Ambert, then decorate with some fresh herbs and a walnut kernel .
For the rice:
Wash the rice until the water runs clear, then drain.
Then put it in the pot and let it soak for 30 minutes.
Cover and bring to the boil, then reduce the heat and cook for about 12 minutes.
Then turn off the heat and let the rice steam for 10 minutes, then spread it in a large salad bowl.
Combine the rice vinegar, salt and sugar in a saucepan and heat the vinegar slightly to dissolve the salt and sugar.
Add the mixture to the rice and stir gently with a spatula.
Then fan the rice for a few minutes, until it is at room temperature.
For California:
Peel then slice the red onion. Keep the best strips to roll the California and reserve the rest for the broth.
Pluck half of the coriander leaves and keep the rest for the broth.
Peel the mango, then cut it into sticks.
Shell the prawns and remove the casing, then place each prawn on a skewer lengthwise so that it remains straight when cooked.
In a saucepan, put the white wine, balsamic vinegar, 50cl of water, coarse salt, coriander (leaves and stems) and red onion. Bring to the boil for 10 minutes, then immerse the prawns in and cook for 3 minutes.
Drain the prawns and remove the peaks.
On a maki mat, place half a sheet of seaweed (nori), rough side up. Arrange the rice thinly over the entire surface and pack it well.
Then sprinkle with poppy seeds and pack well again.
Place a piece of cling film, then turn everything over.
Garnish the nori sheet with 3 prawns, mango sticks, red onion slices, coriander leaves and a little wasabi.
Roll the California using the mat, then cut it into 6 using a dampened knife.
Serve with soy sauce and pickled ginger.
Wash and squeeze out the lamb’s lettuce well.
Cut small pieces of Roquefort with a knife.
Coarsely crush the nuts .
Mix the olive oil with the walnut oil and balsamic vinegar.
Cut the unpeeled apples into 4, remove the seeds.
Cut the quarters into thin strips lengthwise.
On plates, make domes of lamb's lettuce and harmoniously distribute the apple slices, walnuts and Roquefort.
Season with vinaigrette, fleur de sel and pepper
The day before, soak the liver in a mixture of milk and water.
Preheat the oven to 160°C (th. 5).
Prepare the foie gras seasoning by mixing the salt, freshly ground pepper and 5 spices.
Remove the foie gras from the refrigerator 1 hour before working with it.
Bring water to a boil in a saucepan, then immerse the figs in the simmering water for about 10 minutes to hydrate the fruit.
Drain them and let them cool.
Then sprinkle them with 10cl of port, then leave them to marinate in the refrigerator until the next day.
Separate the 2 lobes.
For the large lobe:
Open it in two with your fingers lengthwise, while separating the foie gras at the edges.
Remove the main Y-shaped vein starting from the base of the liver, and finish with the 2nd vein which is located under the first.
For the underlobe:
The 2 veins are also one above the other, but in an X shape.
Proceed in the same way as for the first lobe.
Season the liver lobes with 16g of seasoning per kilo, or approximately 8g per lobe.
Allow the seasoning to dissolve on the liver using the remaining port.
Then leave to marinate for a longer or shorter time depending on the desired strength.
Pack the lobes into the terrine, incorporating pieces of figs (cut them in two if necessary), then cook them in a bain-marie (48°C in the middle) in an oven at 160°C for around 20 minutes.
Check the cooking with the tip of a knife which should be warm to the touch.
Then let cool to room temperature, remove the fat and leave to cool completely in the refrigerator, placing a press on the liver.
Ideally store for 5 days to mature before consuming.
At aperitif time, you will love these delicious multi-grain breadsticks, perfect to accompany your dips!
Preheat the oven to 200°C
In a bowl, mix the flour, yeast, salt and seeds.
Then add the oil and water. Knead for a few minutes until a soft and homogeneous dough forms.
Form the breadsticks by rolling a piece of dough under your fingers.
Place the breadsticks on a baking tray covered with baking paper, and bake for around fifteen minutes. They should be golden.
Store for a few days in an airtight container.
Let's all sit down at the table around a salad with delicate and slightly sweet flavors, garnished with our delicious Daco Bello Crunchy Mix!
Cut the melon in half, remove the seeds and scoop out balls of flesh using a spoon.
Drain the mozzarella, rinse the arugula and cherry tomatoes.
Use the skin of the half-melons as a plate by adding the arugula, mozzarella, cherry tomatoes, melon balls, and ham slices.
Finish with a drizzle of balsamic vinegar, a drizzle of olive oil, then sprinkle the Daco Bello Crunchy Mix over everything.
Enjoy your food !
What would summer be without tapenade? We offer you a recipe for vegetarian tapenade made with black olives and our delicious sunflower seeds.
Place all the ingredients (except olive oil) in a blender bowl and mix roughly.
Add the olive oil and mix until you get the texture you want (the more you mix, the creamier the tapenade will be).
Enjoy your food !
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
