Our recipes for eating dried fruits

Ces délicieux sablés en forme de cœur sont parfaits pour allier gourmandise et soutien en ce mois d'Octobre Rose. Faciles à préparer et avec une touche acidulée grâce aux cranberries, ils feront fondre le cœur de vos proches ! Ingrédients : 200 g de farine 100 g de beurre doux (à température ambiante) 80 g de sucre glace 1 œuf 1 cuillère à café d'extrait de vanille 1 pincée de sel 50 g de cranberries séchées, finement hachées 1 cuillère à soupe de jus de citron (facultatif) 1 cuillère à soupe de lait (pour dorer les sablés) 1.Préparation de la pâte : Dans un grand bol, mélangez le beurre ramolli avec le sucre glace jusqu’à obtenir une texture crémeuse et homogène. Ajoutez l'œuf, l'extrait de vanille, et une pincée de sel. Mélangez bien. Incorporez progressivement la farine et continuez à mélanger jusqu’à ce que la pâte se détache des parois et forme une boule. Ajoutez les cranberries finement hachées et, si vous le souhaitez, le jus de citron pour un goût plus acidulé. Enveloppez la pâte dans un film alimentaire et laissez la reposer au réfrigérateur pendant 30 minutes. 2.Façonnage des sablés : Préchauffez votre four à 180°C (thermostat 6). Sur un plan de travail légèrement fariné, étalez la pâte sur une épaisseur d’environ 5 mm. Utilisez un emporte-pièce en forme de cœur pour découper les sablés. Avec un emporte-pièce plus petit (ou la pointe d'un couteau), découpez de petits cœurs à l’intérieur de la moitié des sablés. Déposez les sablés sur une plaque recouverte de papier cuisson. Si désiré, badigeonnez légèrement de lait pour un aspect doré. 3.Assemblage et cuisson : Sur les sablés pleins, étalez une fine couche de confiture de cranberries ou déposez quelques morceaux de cranberries hachées. Placez les sablés découpés avec les petits cœurs par-dessus les sablés pleins pour former des "sandwichs". Enfournez pendant 12 à 15 minutes jusqu'à ce que les sablés soient légèrement dorés sur les bords. 4.Finition : Laissez refroidir les sablés sur une grille.Saupoudrez-les éventuellement de sucre glace pour une touche finale. Astuce : Pour encore plus de saveur, vous pouvez ajouter une touche de cannelle ou de zestes d’orange dans la pâte. Ces sablés se conservent bien dans une boîte hermétique pendant plusieurs jours. Bon appétit et que ces cœurs apportent chaleur et soutien en ce mois d'Octobre Rose ! 🎀❤️

Ganache whipped with hazelnuts: Put 6g of gelatin to rehydrate in a container of water. Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate. Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix. Then add 50g of cold liquid cream. Cover and put in the fridge overnight. Sweet hazelnut paste: Mix 60g of hazelnuts to obtain a powder. In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix. Add 1 egg, mix. Then add 250g of flour, 1 pinch of salt and mix. Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream. Hazelnut cream: In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg. Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes. Quick chocolate ganache: Melt 100g of chocolate. Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate. Mix until you obtain a smooth and shiny ganache. Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge. Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice). With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle. Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles… Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.

Mix the salt, basil leaves, garlic and pine nuts until you obtain a homogeneous puree. Pour into a large bowl and add the parmesan. Mix everything by hand. Then pour in the oil, beating with a fork.

For the crumble: Preheat the oven to 200°C (th. 6-7). Crush the walnut kernels . Mix all the ingredients with your fingertips, without working it too much, to obtain a paste, then crumble it on a baking mat. Cook for 10 to 15 minutes until golden brown. For the fruit and dressing: Peel the apples, remove the core through an apple corer. In a cast iron casserole dish, make a caramel: melt the sugar over medium heat, when it has become caramel, add the salted butter. When the butter is melted, mix and gradually pour in the cream, and finally the apples. Coat them with caramel and cook, covered, in the oven at 200°C for 15 minutes (prick them to ensure cooking). Serve apples topped with walnut streusel.

Preheat the oven to 190°C (th. 6-7). Wash all the fruit. Cut the apples into large 2 cm cubes without peeling them. Peel the pears and cut them equally. Brush a sheet of pastry with melted butter and sprinkle with icing sugar. Then place the diced apples and pears and 1/2 apricots in the center. Sprinkle everything with flaked almonds and raisins , then sprinkle with marsala. Close the foil by folding the edges and hold it in place using a wooden pick. Place the papillotes on a baking tray and cook them for 10 minutes at 190°C. Taste the chaplains immediately.

Make the shortcrust pastry: Preheat the oven to 200°C (th. 7). In a food processor or by hand, mix the icing sugar, flour, 30g of almond powder , salt and butter. Add 1 egg, then refrigerate for at least 30 minutes. Spread the dough very thinly, place it at the bottom of a tart mold (or in 6 small individual molds) and keep it cool. Make the almond cream: In a bowl, mix 2 eggs and the sugar using a whisk, then add the softened butter and 125g of almond powder (the mixture should be homogeneous and foamy in appearance). Place a layer of almond cream on the tart bases, then bake at 200°C for around 20 minutes (depending on the format chosen). Then leave to cool. Make the whipped cream: In a cold bowl, whip the cream until thick, then mix with the icing sugar and pistachio cream. Remove everything into a bag with a fluted nozzle. For dressing your tart: Wash and hull the strawberries, then cut them in 2. Arrange them harmoniously on the tart and decorate everything with whipped cream and a few pistachios .

Preparation : Cut the ravioli dough into 36 discs using a cookie cutter. Remove the skin from the goat cheese and cut it into small pieces. Crush the walnuts and add them to the goat cheese with salt, pepper and liquid cream. Mix to obtain a smooth paste. Place a small amount of filling in the middle of one of the dough discs and brush the edges with egg yolk. Take another disk of dough and place it on the filling. Seal the edges of the ravioli, being careful not to leave any air pockets. Use a serrated pastry cutter to trim the edges. Continue until you obtain 18 filled ravioli. For the butter sauce: Chop the chives and cut the butter into small cubes. Bring the water to a boil and whisk in the butter cubes one by one. The butter should form an emulsion with the water. Continue until you have a smooth, glossy sauce. Add salt, pepper and chives to the sauce. Cook the ravioli for 3 minutes in boiling salted water. Drain and serve immediately drizzled with chive butter.

Cut the leeks in half lengthwise and wash them in cold water. Remove the green part and finely slice the rest. Heat 30g of butter in a pan without coloring it, then add the leeks and a pinch of salt, cook over low heat for 10 minutes. At the end of cooking, add 15cl of cream and ground pepper. Preheat the oven to 180°C. Cut the pork tenderloins into 12 medallions. Finely dice the dried apricots , raisins and hazelnuts , then mix them. Cut the pork medallions in the center, making a pocket, then stuff it with the dried fruit mixture. Salt and pepper. Heat cooking oil in a pan and sear both sides of the medallions. Then remove them from the pan and place them on a baking sheet, then finish cooking in the oven at 180°C for 6 to 8 minutes. Deglaze the pan with the white wine, add 30g of butter then 5cl of cream and let reduce. Adjust seasoning. Serve this sauce with the medallions and leeks.

For the fish: De-bone the salmon steaks and remove the skin. In a saucepan, heat the milk and water. Once the water is boiling, lower the heat and immerse the salmon steaks in it for a few minutes. Check the cooking of the paving stones by poking them with a wooden pick (it should sink in without resistance). Remove the cobblestones onto a plate and separate them into pretty petals using a fork. Season the fish with salt and pepper. For garnish : Chop the chives and keep a dozen pretty tips. Peel the potatoes and cut them into mirepoix. Rinse them and cook them in salted water (cold start) for about 15 minutes from boiling. Once the potatoes are soft, drain and mash them, adding the butter and milk. Finish with the chopped chives, then keep warm. For training: Crush the hazelnuts . Season the rocket sprouts with fleur de sel, pepper, hazelnut oil and balsamic vinegar. Circle the mashed potatoes on 2/3 of a flat plate, then complete with the salmon petals. Decorate the parmentier with a few sprigs of chives. Finish the plate with a bouquet of seasoned arugula sprinkled with chopped hazelnuts.

In a frying pan without fat, add the pine nuts and sauté them for 3 minutes to brown them slightly. Then put them on a plate and set aside. Wash the basil leaves and dry them with absorbent paper, then put them in a mortar with the peeled garlic cut in 2 and degermed. Crush everything with a pinch of coarse salt to make the task easier. Then add 1/3 of the pine nuts and the parmesan cut into pieces, then continue to crush and incorporate the olive oil to obtain a paste. Remove the crust from the bread slices and roll them out with a rolling pin, as if making dough, until you obtain slices 3 mm thick. With a tablespoon, spread a very thin layer of pesto, put the slices of smoked duck breast on top, then add a little pesto. Cut 6 mozzarella sticks and place them on the bread base, then roll the whole thing delicately. Then cut the rolls into 6. Crush the rest of the pine nuts , brush each roll with pesto and roll them in the pine nuts, then serve.

Preheat the oven to 180°C (th. 6). Cut the chicken into small cubes. Peel the onion and cut it into small cubes. Then brown it in a hot pan with a drizzle of olive oil. Empty the inside of the lemon and chop the peel. Peel the carrot and wash it, then cut it into sticks. Cook it in boiling water for 2 minutes, then drain it and let it cool. Coarsely chop the coriander. In a hot pan, roast the almonds, pine nuts and sesame seeds. In a bowl, combine the chicken, onion, lemon, carrot, honey, almonds, prunes, sesame, pine nuts and coriander. Then place 3 to 4 spoonfuls of this mixture in the center of a sheet of pastry, then fold the edges towards the center. Turn the pastilla over so that the folds are not visible, then brush it with olive oil. Bake at 180°C for approximately 5 to 7 minutes. Serve hot.

Wash the lime and grate the zest. Crush the white chocolate in a bowl. Warm the cream with the zest then pour it over the chocolate and mix. Gently incorporate the almond powder . Gently add the softened butter (soft) to the ganache. Refrigerate for about 1 hour so that it hardens. With a small spoon, take small quantities of ganache and roll them into balls 1 cm in diameter. Immediately roll these balls in the pistachio powder, then reserve them in a cool place. Serve these truffles as a snack or as sweets. Chef's tip: To obtain a more compact ganache, you can use 2/3 white chocolate for 1/3 liquid cream.