Tag Archives: Summer food

A SAVOURY COEUR À LA CRÈME to accompany a summer fresh tomato salad or summer vegetables

It is summer and time to celebrate a good tomato.

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I like making tomato salads like my parents used to make – with tomatoes, celery, fresh onion, basil or oregano, salt and good extra virgin olive oil.

And as the mood takes me, I sometimes like to accompany a tomato salad with one of the following simple dairy trimmings, like: bocconcini or mozzarella,  treccia,  ricotta, straciatellaburrata or marinaded feta or a panna cotta made with feta or gorgonzola.

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Including the protein makes an excellent starter …..or as my parents did – eat a tomato salad with ricotta or bocconcini for lunch almost every day of summer.

I was in Gippsland yesterday and visited Bassine; they make a range of cheeses on the premises.

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I have been there before and have purchased various cheeses, but yesterday I came home with some quark and thought that would experiment and make a savoury coeur à la crème. 

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Coeur à la crème is usually served with berries but I thought that I could accompany my savoury coeur à la crème with a tomato salad. Alternatively roasted (or charred) peppers or  slow roasted baby tomatoes would also be great… or fried red peppers (peperonata) or lightly sautéed  zucchini and mint could be terrific…I could go on.

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You need muslin and a mold or container that allows drainage. I used a traditional ceramic, heart shape dish for making a coeur à la crème, but any container that is perforated with holes to drain off the excess moisture of the cheese or a colander can be used as an alternative.

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I used the following ingredients:

250 gm each quark, 1 cup of Greek yogurt, 100g of marinaded feta, fresh thyme leaves ground pink peppercorns, 1 peeled clove of garlic, ½ cup pf milk, ½ cup good quality olive oil.

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In a small sauce pan warm the milk over low heat. Remove from heat and let steep for 30 minutes and then strain out.

Combine cheeses and yogurt – you want the mixture fairly smooth so use a food processor or work it with a spoon.

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Add the thyme,  ground pink peppercorns and infused milk. 

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Line the mould with muslin (enough to cover the mold) and sprinkle with olive oil.

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Put cheese mixture into the mold, sprinkle with more olive oil and cover it with the left over muslin.

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Place the mold into a container or tray to catch the whey (liquid that drains away). Stand overnight in the fridge.

Carefully turn the mold out onto a serving plate.

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Serve with a tomato salad or anything thing else that catches your fancy.

Next time I make a ‘Coeur,’ I may try ricotta and herbs – no feta, no yogurt.

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Recipes of summer vegetables:

PEPERONATA – PIPIRONATA (Sicilian) Braised peppers

FRIED ZUCCHINI – ZUCCHINE FRITTE (Zucchini are called CUCUZZEDDI in Sicilian)

PUMARORU CA CIPUDDA (Tomatoes with onions). INSALATA DI POMODORO (Tomato salad)

PEPPERS WITH BREADCRUMBS- PIPI CA MUDDICA – PEPERONI CON LA MOLLICA

ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS

BURRATA, MOZARELLA, STRACCIATELLA

Coeur a la Crème made with Labneh

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SIMPLE SUMMER MEALS

Especially in summer, I like to prepare a number of small courses and always made with in season ingredients.

These were recent meals:

Feature Photo fried zucchini with roasted garlic.

Roasted baby tomatoes – very fragrant.

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Whole figs stuffed with walnuts and feta and topped with a sprig of mint – then the figs are cut in half.

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This was  followed by roasted summer vegetables (zucchini, eggplants, peppers, onion, extra virgin olive oil, salt and pepper and rosemary) and topped with a layer of fresh breadcrumbs and a little grated Parmigiano added in the last 5-7 minutes of baking).  This dish is eaten cold.

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The roasted vegetable course was followed by a salad of lightly poached green prawns mixed with watercress, fresh peaches and a light dressing of homemade egg mayonnaise, a dash of fresh cream,  pepper and fresh, French tarragon.

Dessert is always simple in summer. I have an ice cream machine and this comes in handy.  Another constant old favourite is Zuppa Inglese; it is always appreciated especially if in summer it is topped with berries lightly marinaded with some Alchermes.

LONG LIVE ZUPPA INGLESE and its sisters

ZUPPA INGLESE, a famous, Italian dessert

ALCHERMES/ALKERMES (The liqueur used to make Zuppa Inglese)

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Another simple dessert that I enjoy making is a Coeur a la creme (cream cheese, crème fraîche). I bought two of these heart shaped, ceramic moulds in San Francisco. I top the heart (s) with fresh berries or fresh figs . Unfortunately I have not snapped a photo of this dessert.

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The last Cour  a la creme I made was with drained yogurt (Labneh) mixed with a little honey and topped with slices of mango.

Labna
500 ml full-fat Greek-style yoghurt

Line a colander with one layer of muslin and place the colander on top of a bowl so that the whey of the yogurt can drain off naturally. Leave the yoghurt to drain about 8 hours or longer. I usually place mine (covered) to drain in the fridge.
See  Watermelon, Labneh and Dukkah salad
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Poaching liquid for green prawns:

There must be sufficient liquid to cover the shelled green prawns.

Combine these ingredients to make a poaching liquid: a mixture of water, wine (more water 2/3 than wine 1/3), a few peppercorns, a little salt, fresh bay leaves, soft fresh celery leaves and fresh herbs  – usually thyme.

Bring the poaching liquid to below boiling and simmer for about 5 minutes. Turn off the heat, and let the ingredients infuse for at least 20 minutes.

Bring  the poaching liquid to the boil, add the green prawns and make sure that they are covered by the liquid. Wait for a few minutes until the temperature of the poaching liquid is just below boiling. Turn off the the heat and leave the prawns to steep until they will change colour (to coral- orange) and are no longer translucent – this happens within minutes.

Drain the prawns and cool the quickly – I spread them out on a cold surface. Use the poaching liquid (stock) for another fish based dish (for example a risotto) or to poach your next batch of prawns or fish. Keep this stock in the freezer till you are ready to use it again.

Dress with one of your favourite dressings. How about ZOGGHIU (Sicilian pesto/dressing made with garlic, parsley and mint)..also good with grilled fish or squid.

 

Recipes:

Long Live Zuppa Inglese

Zuppa Inglese, A Famous, Italian Dessert

ALCHERMES/ALKERMES (The liqueur used to make Zuppa Inglese)