Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…
Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.
The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
What about starting the party with a jab of colorful nutrients ? That could make a little week-day lunch too. That was the first round of a rich holiday meal. Servings are small to allow guests to last the distance…
Which soup ? Do you want your greens or your carotene ? Let’s have both. They are like hot smoothies.
Boiled carrot, kabocha squash, nutmeg, coriander seeds and a melt cheese square.
Spinach briefly “heated” in boiling water, fresh tarragon, melt cheese.
Raviole de crevettes en sauce rose.
Sorry, I forgot to take a photo of the inside. It’s a big spoon of quickly poached Nordic shrimps (amaebi) in an open raviole made of fresh egg pasta.
They are coated with the same sauce. The sauce is a Brandy tomato sauce base, flavored with the shrimp shells and creamed. Decorated with pink peppercorns.