For pity’s sake, drop your stuffed tomatoes in the middle of winter, forget zucchini pasta and ban pepper fajitas: seasonal fruits have so much more to offer. And in addition to having much more taste, they cost relatively less than raspberries in the middle of February. Apple, pear, citrus, red cabbage, cauliflower, Brussels sprouts, collard greens, broccoli, leek, salsify, endives, kiwi, chew, carrots, celery… seasonal fruits and vegetables in February are ultra numerous! Take advantage of this period to cook them in all sauces. Are we giving you some ideas?
Are you more of those who cut it in half and eat it with a spoon or those who take the time to peel it before biting into it?
- Gourmets will opt for this four-quarter kiwi.
- No more sweets that stick to the teeth, we give way to the original and ultra gourmet kiwi-chocolate lollipops.
- We do not distort the taste of the kiwi, but we sublimate it in a carpaccio with some pomegranate seeds.
- For breakfast, there is nothing more delicious than a homemade kiwi jam.
- Notice to all gourmets, this white chocolate and kiwi mousse is ultra regressive!
- A successful sweet salty mix with this smoked salmon and kiwi salad.
Have you ever eaten salsify? Learn to appreciate this winter vegetable by cooking it with cream, in a gratin, in a horseradish quiche, in delicious donuts to dip in a yogurt sauce, or in a classic mash recipe.
We bite the apple to the fullest, especially when it comes in a thousand and one shapes!
- With a little cinnamon, these baked apples remind us of our childhood.
- With small pieces of speculoos,we are a fan of this variant of apple pie.
- One of the classics of French cuisine, we are of course talking about the tarte tatin!
- To change the usual pies, why not opt for a flan version?
- Bet everything on the presentation with these tarts in the shape of flowers.
- Head to the funfair(or the beach, of your choice)with these delicious apple fritters.
- An apple pie,why not, but with pastry cream, it’s so much more greedy!
- She’s been here, she’ll be back there… but who is that? The dough! It is so thin that, once covered with apple slices, it is almost no longer seen in this invisible apple pie.
- Obviously, we could not continue this list without mentioning the inevitable yogurt cake that is embellished with some seasonal apples. Our little Sunday evening pleasure.
- Before getting full of belly(and fingers),we take full eyes with these love apples!
- We love apples, we love caramel, so how can we not succumb to the gluttony of this spilled cake?
- When you get home from school or work, there’s nothing like paying yourself a good slice of that four-quarter apple.
- Hop, neither seen nor known, this apple slipper slips into the bag for a gourmet snack.
- We saved the best for last: the unbeatable apple crumble.
On the salty side, we are spoilt for choice: a roast pork with milk and its melting apples, apple chutney with shallots, a white pudding with apples, or a duck breast with apples. What are you going to fall for?
There are all sizes and for all tastes. Here, we chose to tell you about Brussels sprouts in a Chinese recipe, in a crumble with bacon and chestnuts… and even in muffins to surprise your guests at the aperitif! There is also the inevitable cauliflower gratin and, more surprising but just as good, these cauliflower croquettes with Parmesan. Do we let ourselves be tempted?
- We start with the classic pear cake impossible to miss.
- An ultra light, melting and fresh cheesecake? This is possible thanks to the pear. Test instead!
- A crumble is already super good. But honestly, with chocolate, it’s a delight.
- For foodies who don’t want to mask the taste of pear, this chocolate chip cake is the perfect option!
- We swap the usual apples for pears for this revisit of the tatin. Something tells us that you will love this version.
- Do you think there’s something even more gourmet than these pear and caramel muffins?
- The marriage between pear and mascarpone is to die for!
- What if, in a choco cake, whole pears were hidden under a chocolate still flowing?
- A pear douillonis good, simple, fast and pretty. Anything to add?
- Dare the sweet salty mixtures with these pear and roquefort tarts.
- These pear samosas and fourme d’ambert are perfect for aperitifs.
You have tons of citrus fruits and you are not sure how to pass them? Rather than squeezing them every morning and being late for work, pick up a few ideas from this list:
In winter, full headlight on the orange: in a dipped cake, in a beautiful orange pie, in a salad, a crumble to chew, or in financiers to serve at tea time.
Clementine is not to be outdone. It is used in a savory sauce to accompany salmon, in cheesecakes, in classic yogurt cakes, or in mousses to end a meal on a light and fruity note.
And the mandarin in all this? Why not prepare it in macaroons, white chocolate muffins, an ultra gourmet pie with pastry cream, or in a scallop tartare?
Or make a happy mix of it all in a citrus meringuée pie!
Hop hop hop, we stop making this ugly soft, and we feast on delicious recipes all more surprising and tasty than the others.
If you’re tired of always cooking endives in a gratin with ham or in a salad with nuts, go on a velvety fresh cheese or a pie that just came out of the oven. Warning: It’s good but it’s hot! For an ultra gourmet recipe, prepare an endive tartiflette or endive and comté Parmentier, for example.
The traditional leek quiche:
Classic but effective, we feast. And to vary the pleasures, you can add salmon, tartare, Gruyère, or goat cheese.
Obviously, who says leek also says soups:
Accompanied by potatoes or carrots, we warm up with these velvety gently.
We are tempted by this more original recipe of lasagna with leeks and Maroilles.
So who said February’s fruits and vegetables were irrelevant?
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