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Mas Conil's seasonal recipe

STRAWBERRIES IN CEVENNES WAY

strawberries

Photo © Roman Ivaschenko | Dreamstime.com

    Ingredients for 4 to 6 people:
  • For 4 people:
  • 1 liter of whole milk
  • 200 g of crystal sugar
  • 2 branches of tarragon
  • 1 p of saffron in pistil
  • 500g of strawberries gariguettes (Preferably!)

    Preparation
  • Pour the milk into a large saucepan.
  • Add sugar, put on low heat, count 45 minutes of cooking watching !
  • When the consistency becomes a bit syrupy and amber-colored (beginning of caramel color) remove from heat, add saffron and the leaves of tarragon sliced.
  • Let cool and place in refrigerator. Rinse the whole strawberries under a stream of cold water.
  • Remove the stalk, cut each fruit into 4 slices in a bowl.
  • Add the milk mixture, and mix it thoroughly.
  • You can prepare the milk mixture in advance, but the strawberries will be cut just before serving.



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recette des asperges façon Mas Conil

Asparagus au gratin



    Serve as starter!
  • 6-7 asparagus spears per person
  • Parma ham or other uncooked ham
  • Fresh parmesan cheese
  • Olive oil
    Preparation:
  • The asparagus is easier to peel if you lay the spearson a flat surface and peel from the tip to the end.
  • If necessary, cut off the woody ends by about 2 cms.
  • Lay the asparagus spears evenly in an ovenproof dish.
  • Grate over some good quality fresh parmesan cheese.
  • Slice some parma ham into thin slithers
  • Sprinkle the asparagus with a trickle of olive oil,and scatter the cheese and ham over the asparagus.
  • Cook in a preheat fan oven at 180 deg C for 25 to 30 minutes,depending on the thickness of the asparagus.
  • Serve hot
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coffee jam

Photo sur https://www.elleadore.com/ La meilleure photo du résultat de la recette!

Coffee jam



    Ingredients
  • 250 g high-strength ground coffee30 cl of pure and natural apple juice800 g of sugar1 liter of water

    Preparation
  • In a saucepan, bring the water to a boil, then incorporate the whole of the ground coffee and leave infuse out of fire for 30 min.
  • Filter the resulting liquid.Take 60 cl which you will pour in a basin for jam accompanied with apple juice and sugar.Bring to the boil and cook for 15 min often and delicately Using a skimmer.Check cooking: jelly deposited on a cold plate solidifies rapidly.Immediately remove the bowl from the fire and skim over carefully.Scald and dry pots beforehand, then pour the jelly and cover.
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Melon soup Mas Conil

Photo Laurent Rouvrais dans Femme Actuelle

Melon soup "Mas Conil"
(served at table d'hôtes of the Mas since 2004!)



    Ingredients for 4 to 6 people:
  • 4 small melons or 2 big ones
  • 1 tablespoon of pastis
  • 1 good olive oil spoon
  • 6 slices of raw ham
  • Mint or basil leaves

    Preparation
  • The day before, cut the melons in 2, eliminate the seeds. With the help of a Parisian spoon, take a dozen melon balls per person, and reserve them.
  • Take the pulp and place it in a bowl, mix it. Put it to the cool.
  • Put the slices of raw ham in a pan and roast them to obtain crispy ham crisps. Place them on paper towels, then put them in the freezer.
  • Just before serving, add the pastis and olive oil and mix the soup again. You have to get a smooth mixture.
  • Serve the soup in individual bowls, add the balls,
  • sprinkle with the crisp ham and garnish with mint leaves or basil.
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orange jam

Orange jam



    Ingredients
  • 1.5 kg of untreated sweet oranges
  • 1.5 kg of crystallized sugar
  • 4 c. Earl Gray tea

    Preparation
  • Wash oranges and brush them. Immerse them in a saucepan with cold water, bring to the boil and boil for 30 min.
  • Cold the oranges immediately by plunging them several times in large quantities of cold water.
  • Cut the oranges in very fine and small slices. Reserve the seeds in a bag of muslin.
  • Alternate layer of oranges and layer of sugar in a terrine.
  • Slip the muslin sac in the center and add 20 cl of water. Let macerate for 12 hours. Prepare an infusion of full-strength tea in 20 cl of boiling water.
  • Pour the contents of the terrine into a jam basin and bring to a boil for 45 min, skimming.
  • Pour the filtered tea into the bowl. Mix and give a few boils for 5 to 10 min.
  • Check the cooking by placing a little jam on a cold plate. It must freeze quickly.
  • Remove the bag of seeds. Pour the ladle into the jars. Close them immediately and hold them down for 24 hours.
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pumpkin soup

Velvety Pumpkin Soup With Blue Cheese and Bacon



    Ingredients for 4 people
  • 800g pumpkin
  • 1 quart chicken stock
  • 1 shallot, minced
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese

    Réalisation:
  • Stir together the pumpkin, chicken stock, shallot, molasses, butter, salt, and cayenne pepper in a large stockpot over low heat.
  • Simmer 10 minutes
  • meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy;
  • remove to paper towel to drain, then cool and crumble.
  • Laddle soup into bowls. Top with bacon and blue cheese.
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tea jam

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Tea jam



    Ingredients
  • 2 teaspoons of tea; Earl Gray very good quality.
  • 90 cl of water
  • 1 kg sugar special for jam

    Preparation
  • Bring water to a boil.
  • Pour 2 teaspoons of tea into a teapot, cover with boiling water and let infuse a few minutes to get a strong but not pungent tea.
  • Put the jam sugar in a bowl, water it with tea.
  • Mix well for a few minutes, until sugar dissolves.
  • In a heavy-bottomed casserole, bring the mixture to a boil over and cook for about 7 minutes from start.
  • Remove immediately from fire.
  • Pour the jelly into the jars, previously boiled and dried.
  • Let cool completely and then close tightly.
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black truffle ice cream

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Black truffle (tuber melanosporum) ice cream



    Ingredients for 4 to 6 people:
  • 2 eggs
  • 5 tablespoons sugar
  • 2 1/2 dl cream
  • 20 gr of black truffle (tuber melanosporum)

    Preparation
  • 2 days before preparation, put the eggs and truffle in a well-closed jar.
  • On the day of preparation, whisk the yolks and sugar until the mixture whitens.
  • Reduce the broken truffle and add it to the mixture.
  • Whip the cream and incorporate gently without waiting.
  • Beat the whites in firm snow.
  • Using a spatula gently stir in the appliance.
  • Pour this one into a container and freeze.