The 100 emblematic recipes of French cuisine.?

The 100 emblematic recipes of French cuisine.?

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Courgettes, tomatoes, peppers, aubergines… From June, summer vegetables are used in all our recipes for  lasagna ,  vegetable pies  and gratins. The advantage of these? They are simple to make, but in addition, it is a way to make the most recalcitrant eat vegetables. By still convinced? What if we told you that the vegetable gratin is the champion of quick and anti-waste dishes? To save time, you can indeed prepare all the elements in advance, or use leftovers from the day before. Then, just bind the whole thing with milk and eggs, cover them with crumble dough or cheese. We finally put the baking dish in the oven, and that’s it! Convenient, isn’t it?

OUR TIP FOR TOP-NOTCH GRATINS

Some vegetables like zucchini and tomatoes release a lot of water while cooking. To avoid this problem, remember to drain them with salt beforehand, or pre-cook them to remove as much moisture as possible. This will prevent the vegetables from soaking the whole dish.

Cut tomatoes, onions, aubergines and zucchini into slices of the same thickness, then place them vertically in the dish. Be sure to alternate the vegetables and squeeze them tightly to help them cook. On the cooking side, let confit in the oven for at least 45 minutes at 180°C.

If we are used to tasting a cherry clafoutis for dessert, the savory version is just as delicious.

HOW DO WE DO ?

Prepare a mixture of eggs, milk and flour. Count about 2 eggs, 20 cl of milk and 1 tbsp. heaped soup of flour for 4 people. Mix well to avoid lumps. Place the vegetables (cherry tomatoes, spinach, diced zucchini, etc.) in a dish, then cover with the mixture. Bake for 30 to 40 minutes at 180°C, the center should still be trembling when it comes out of the oven.

CRISPY VEGETABLE CRUMBLE

King of improvisation, the savory crumble requires a minimum of preparation for maximum pleasure. Especially if you have pre-cut or already cooked vegetables left.

HOW DO WE DO ?

Cut the vegetables into cubes or slices depending on the size, then arrange everything in a gratin dish. If desired, mix in bacon bits previously browned in the pan, crumbled tuna or diced feta. Do not forget to salt this first layer, then cover with a salty crumble dough made from flour, butter and parmesan. All that remains is to bake at 200°C, until the crumble is nicely browned, and it’s ready!

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