Easy pistou

For ➍

80 g pine nuts

40 g basil

1 garlic clove, finely chopped

10-12.5 cl olive oil

Toast the pine nuts in a dry frying pan until they are nicely browned. 

Set aside 12 basil leaves. 

Place the rest of the basil leaves, garlic and half the pine nuts in the bowl of the food processor and pulse a few times. While the machine is running, pour in as much oil as needed for a runny sauce in a trickle. Taste and season the pistou with salt and pepper.

Easy clafoutis

For ➏-➑

30 g unsalted butter*

400 g cherries, pitted**

75 g wheat flour***

1 pinch of salt

65 g white caster sugar****

3 medium eggs

30 cl whole milk*****

2 tbs powdered sugar

Preheat the oven to 190 °C. Melt the butter in a saucepan over low heat, stirring frequently. Grease the cake tin (Ø 24 cm) with some extra (not melted) butter. Sprinkle with some flour.

If necessary, pit the cherries and divide them over the cake tin. Sift the flour into a bowl and mix in the salt and sugar. Beat in the eggs, followed by the milk and melted butter, until no lumps remain.

Pour the batter over the cherries. Bake the clafoutis in the center of the oven for 30 m until done and golden brown. 

Remove the mold from the oven and sprinkle the clafoutis with the icing sugar. 

Serve warm.

*replace with vegetable butter or oil

**Unpitted cherries release less moisture

***Replace 25 g with almond flour

**** Replace with sugar substitute

***** Replace if necessary. by lactose-free milk or vegetable variant

Easy cotton cheesecake

For ➑

255 g white chocolate 

225 g cream cheese, room temperature*

6 large eggs, separated, room temperature

20 cm round (springform) pan

Preheat oven to 175°C°. 

Line bottom and line sides of a 20 cm cake pan with buttered or oiled parchment paper. Or make the paper wet to avoid fat. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.

Place white chocolate in a medium heatproof bowl and heat in microwave in 20-s intervals (or Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C).  Add the cream cheese and melt them together, stirring occasionally, until melted.  Let cool slightly, then add yolks and stir to combine.

Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.

Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 m. Turn oven off and leave pan in oven 15 m, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 h or up to overnight.

Serve with some fruit.

*variant smaller version with 200 g cream cheese, 225 g white chocolate, 5 eggs

Easy cotton cheesecake (small)

For ➍-➏
3 eggs, room temperature
120 g white chocolate
120 g cream cheese, softened, room temperature

15 cm round (springform) pan

Preheat the oven to 170°C. 

Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.
Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C). Add the cream cheese and melt them together. Remove the bowl from the double boiler. Let the mixture cool down. Add the egg yolks, and mix well.
In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue). 
Add  ⅓ of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue ½ at a time and mix well.
Rub some oil/butter on parchment paper to prevent cracking.  Or make the paper wet to avoid fat. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.

Place the cake pan on a baking tray. Pour some hot water into the baking tray. Bake at 170°C  for 15 m, at 160°C for 15 m, then stop the heat and bake with the remaining heat for 15 m.
When it is done, place the cake pan on a wire rack to cool completely. 

/Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired. Or serve with some fruit./
Serve immediately or chill in the fridge before serving. Cake will slightly harden in the fridge, so leave at room temperature for a few m before you serve.

'Lion head' meatballs

For ➍ (or ➊➋ balls)

 meatballs: 

500 beef minced 

4 garlic cloves, finely chopped 

2 tbs grated fresh root ginger 

2 spring onions, finely chopped 

pinch sea salt 

1 tbs Shaoxing rice wine or dry sherry* 

2 tbs light soy sauce* 

1 tbs toasted sesame oil*

1 free-range egg, beaten* 

1 tbs cornflour 

pinch ground white pepper 

  finished dish: 

10 cl groundnut oil** 

75 cl vegetable stock**

300 g Chinese cabbage, quartered lengthways 

3 dried Chinese mushrooms, soaked in warm water for 15 m, then drained (alternative: use fresh chestnut mushrooms, sliced) 

1 tbs light soy sauce** 

1 tbs cornflour, mixed with 2 tbs cold water (optional) 

sea salt & ground white pepper 

2 large spring onions, sliced dash sesame oil 

Place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. 

For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. 

Cook for 4-5 m, or until golden-brown all over. 

Pour all but 2 tbs of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 m.* 

If the sauce is too thin**, add the cornflour paste and stir until thickened. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of sesame oil and serve immediately. 

Serve with sticky white rice. 

 

*Use less liquids for firmer balls. Add some panko if needed. Alternatively, pre-cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100°C for 30 m.

**Use less liquids for a denser sauce. Eventually, add the cornflour mix. Or thicken the sauce in the pan, after removing the meat and vegetables

Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Straccetti di pollo e finocchi al limone (chicken strips & lemon & fennel)

For ➋

2 chicken breasts
1 fennel
1 clove of garlic
1 lemon, juice
1 lemon, grated peel
1 ts grated fresh ginger
salt & pepper
extra virgin olive oil as needed

Cut the chicken breasts into strips with a sharp knife or scissors, following the grain of the meat.
Put the chicken in a bowl to marinate with the garlic clove, oil, salt, pepper, juice and grated lemon peel and grated fresh ginger.
Clean the fennel by removing the tops and the leathery outer part. Cut it into very thin strips and add it to the marinade. Use the mandolin for best results.
Turn well and let it rest in the fridge for at least 30 m (if you want even more, remix every 30 m).*
Heat a large non-stick pan. When it is hot, add the chicken and fennel with the whole marinade (discard the garlic, if you want).

Cook the chicken on a moderate heat for 10 m, turning it occasionally or roasting it. After 10 m the sauce will be reduced and will be more creamy, the chicken will have become more golden.  Cook for 10-15 m.

Serve hot.

*Adjust taste with some mirin, or white balsamico for a sweeter bite. Add some sumak for a touch of sweet sourness.

Poulet Père Lathuille (quick Paris sautéed chicken fricassé)

For ➍-➏
500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper

Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.

*Or use artichokes as in the original recipe.

This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This "patriotic" act will contribute to the success of his restaurant once peace returns. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy (the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Manet painted the guingette in 1880./blockquote>

Pollo al limone (easy Italian chicken with lemon)

For ➍
1 onion, cut
1 lemon, pressed
10 cl white wine
3 tbs saucebinder
2 tbs cream cheese
1 ts sugar
500 g chicken fillet, in cubes
1 chicken stock cube
25 cl water
basil leaves
olive oil
butter
pepper & salt

Heat a knob of butter and a dash of olive oil in a large pan. Fry the onion glassy. Add the chicken cubes and fry until golden brown.
Extinguish with the wine and simmer for 2 m. Put the lemon juice, the sauce binder and the sugar in a bowl and mix into a smooth paste. Dissolve the stock cube in 25 cl of hot water. Pour this, along with the paste, with the chicken. Stir well until the sauce begins to thicken.
Stir in the cream cheese and season with salt and pepper.
Sprinkle before serving with the basil. Serve with puree.

Other recipe: lemon chicken

Creamed chicken with mushrooms

For ➍
2 chicken breasts, cut in half
75 g mushrooms
2 tbs flour
2 tbs grated + 35 g Parmigiano cheese
1 ts salt
1 pinch pepper
1 tbs olive oil
1 tbs olive oil from dried tomatoes
2 ts garlic, chopped
200 g sun-dried tomatoes, chopped
37.5 cl cream
2 tbs fresh basil
2 ts Italian herbs

Mix flour, grated cheese, salt and pepper. Coat 2 chicken breasts in this preparation.
Heat 1 tbs olive oil.
Add the chicken breasts, cook for 5 to 6 m, or until the fowl is browned on both sides. Keep warm.
Heat 1 tbs olive oil, and add dried tomatoes, the sliced ​​mushrooms and 2 ts chopped garlic.
Cook for a few m. Reduce heat, and add cream*. Leave to simmer. Add fowl. Simmer for 20-25 m, or until chicken is weel cooked..
Simmer until thickened. Add 35 g Parmigiano cheese and 2 tbs Italian herbs.
Serve with the chicken. Sprinkle 2 ts fresh basil on top.
Serve with good pasta al dente or  warm bread.

*Or use  half milk, half creamy goat cheese.

Easy nikujaga (Japanese beef & potato stew)

For ➍
1 tbs oil
500 g beef, thinly sliced or cut into bite sized pieces
1 onion, sliced
4 large potatoes, (or 400 g pumpkin), cut into bite sized pieces
1 carrot, cut into bite sized pieces
5 dl dashi (or water or beef stock)*
3 tbs soy sauce
3 tbs sugar
2 tbs sake
1 tbs mirin
1 green onion, sliced
shichimi togarashi** to taste (optional) (or some shredded ginger)

Heat the oil in a pan. Add the beef and brown on all sides.
Add the onion, squash and carrot and sauté for 5 m.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender (30-40 m).
Serve immediately.

*Nikujaga is often simmered until most of the liquid has evaporated, but some prefer to have some liquid left.
**Shichimi togarashi is a Japanese condiment that is made from a blend of chillies and other things like sesame seeds, nori, etc.

Try a richer version or a fusion tomato version.

Easy steamed fish

For ➊
1 small cut of fish (for ➊, about a 150 g piece)
1 thick stalk spring onions, cut to 5 cm lengths
5 slices ginger, cut to strips
1 chilli padi, cut (adjust or omit to your liking)
¼ tomato, cut to small wedges
2 shiitake mushrooms, cut to stripes
1 sour plum
½ tbs light soy sauce
1 tbs water

Place fish (skin side down) on a shallow dish. Drizzle 1 tbs light soy sauce and 1 tbs of water over the fish. Keep in fridge (covered) for at least 30 m if you can.
Scatter the rest of the ingredients evenly over the fish.
Steam on high heat for 10-15 m.
Serve immediately.

Easy zarzuela

For ➍
1 onion, minced
10 cl olive oil
50 g bacon, chopped
10 almonds, crushed
500 g tomatoes, peeled, seeded & cut in chunks
200 g red peppers, peeled, seeded & cut into strips
4 cloves of garlic, chopped
a dash of saffron
1 leave of laurel
20 cl dry white wine
juice of ½ lemon
900 g of fish, mixed & cut in chunks*
150 g octopus rings**
100 g large prawns (gambas), boiled
100 g mussels, boiled or steamed
1 tbs parsley
salt & pepper
4 tbs of cognac, Spanish brandy or dry sherry

In a deep, iron-cast pan fry the onion in 5 cl olive oil. Add bacon, almonds, chopped tomatoes and peppers, garlic, saffron, laurel and salt & pepper. Simmer for 15 m.

Add the rest of the olive oil. Add white wine, lemon juice, fish chunks and octopus rings. Stew gently for 8 m. Add mussels and prawns. Simmer for another 2 m. Add the cognac. Sprinkle parsley on top when done.

Serve with fresh bread, sprinkled with olive oil.

*Try to have at least 3 kinds of (firm) fish.
**Optionally discard the octopus. Replace with more fish or mussels.
***You could alternatively use chicken instead.

The zarzuela is also a very popular musical entertainment, with easy melodies and strong characters.
Illustration taken from a Spanish postal stamp series on the Masters of Zarzuela.