| Some Recipes |
Discover an original melon recipe |
Melon with
crab
For 4 people :
> 1 melon
> 1 tin of crab meat
> 2 soup spoons of crème fraîche
> 50 gr of fromage blanc
> 1 lettuce
> 2 soup spoons of chopped chives
> Salt and pepper
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- Seed the melon,
cut into thin slices and remove the rind
- Wash the lettuce and shred the leaves
- Crumble the crab meat in a salad bowl, add the shredded lettuce,
the crème fraîche, the fromage blanc and the chives.
Add salt and pepper to taste and carefully mix
- Place the melon slices on each plate and cover with crab mixture. |
Cooked
melon and cured ham salad
> 1 melon
> 1 lettuce
> Pine nuts
> Cured ham slices
> A dressing of raspberry vinegar
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- Cut the melon in half
and take out the seeds.
- Cut into 1cm slices.
- Put the melon slices in an oven dish and bake for 90 minutes
at 80°C/170°F, then let cool.
- During this time, cut the ham into julienne slices and mix with
the salad and dressing.
- Arrange the melon slices around the salad |
Tarte tatin
with melon and lavender honey
> 1 700gr melon not too ripe
> 300gr caster or granulated sugar
> 100gr lavender honey
> 1 grated orange peel
> 1 grated lemon peel (blanched two times)
> 1 vanilla stick
> 100gr flaky pastry
> 150gr pie pastry
> 100gr butter
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- Cut the melon into thin slices,
removing the seeds and the rind.
- Heat some butter in a pan and quickly brown the melon slices
on both sides. Set aside.
- Cover the bottom of the pan with water, add the sugar and heat
to a caramel sauce.
- Add the honey, the orange and lemon peel, as well as the grains
of vanilla.
- Put all ingredients into a lightly greased baking pan, let cool.
- Cover with the melon slices in the shape of a crown, add the
vanilla stick.
- Mix together the flaky pastry and pie pastry, roll out and cover
the baking pan.
- Bake 20 to 30 minutes in a preheated oven, 190°C/400°F
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Melon and Muscatel
Cups
For 4 people / 15 minutes / no cooking
> 2 melons
> 15 cl of Muscatel
> 125gr fresh currants
> 125gr raspberries
> 4 strawberries
> 1 verbena branch |
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- Cut the melons
in half and seed.
- With a melon spoon, cut out balls of melon and put in a salad
bowl with the Muscatel and 4 leaves of verbena, finely chopped.
- Leave to soak 10 minutes in the refrigerator.
- Wash the strawberries, delicately wipe the currants and reaspberries.
- Put the melon balls into the empty rinds, pour over the mixture
of juice and muscatel.
- Decorate with the raspberries, strawberries, currants and
remaining leaves of verbena.
- Serve cold, with thin biscuits or wafers. |
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