Split peas velouté with coconut milk and smoked trout

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Makes: 6 servings

More than 45 minutes

A little complex

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Ingredients

500 g of split peas
3 onions
1 clove of garlic
1.5 L of vegetable broth
500 ml of coconut milk
1 brick of coconut cream
4 slices of smoked trout
Olive oil
Salt, pepper

Our partner blogger recipe 
Geek & balsamique

Preparation
1. In a large pan, sauté the onions and the garlic clove crushed with a little olive oil.
2. When the onions are cooked and colored, pour the split peas and vegetable broth.
3. Simmer covered 25 minutes, stirring from time to time, then add the coconut milk and simmer again for 10 minutes.
4. Remove from heat, add a bit of coconut cream, and season with salt and pepper. Mix finely using a blender.
5. Serve hot with strips of smoked trout and a teaspoon of coconut cream.

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Green lens of the Puy flour pancakes

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Pour 5 personnes

Plus de 45 minutes

Facile

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Ingredients

140g flour of the Puy Sabarot green lens
260g of wheat flour
4 eggs
3 c of oil
1/2 to 3/4 of a litre of milk
1 pinch of salt
Green lens of the Puy gourmet spread

Preparation
1. In a bowl, put flour green lens of the Puy. Make a well, add the eggs, oil and salt. Mix well.
2. Then add the milk little by little. If the dough is lumpy, pass through a sieve or mix. When the dough is smooth, let her rest at least one hour.
3. When the dough is rested, check consistency. If the dough is too thick, thin it with milk.
4. Heat a previously oiled skillet. Pour a small ladleful of dough and cover the pan.
5. When the pancake is golden, turn it over and cook the other side slightly. Serve hot with the gourmet spreads Puy green lens.
6. Tip:
This batter is neutral, the pancakes can be eaten sweet or salty version.
 

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Sabarot, a more committed entrepreneur!

Sabarot, a more committed entrepreneur!

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In 2016, Sabarot was awarded the label entrepreneurs + engagés.

But what is the entrepreneurs + engagés label ?
This label created in 2014 by FEEF (Fédération des Entreprises et des Entrepreneurs de France) to promote French companies of excellence. It is issued after a meticulous audit checking maintaining and creating jobs, the respect of human values and the preservation of the environment.
Sabarot is proud to have received this label which is held by less than 100 companies in France. Among them, references such as Malongo, Kindy or Rica Lewis.
The entrepreneurs + engagés logo is present, gradually, in all cases of the Sabarot brand. It is a reference for consumers because it gives meaning to the act of purchase and reassure them about the origin of  goods.
What are the benefits to purchase entrepreneurs + engagés products?
Buy a product labeled entrepreneurs + engagés, it is primarily consume responsible! This label allows you to understand what is behind a product. It therefore answer the consumer demand for transparency and allows to trust labeled companies.
Sabarot is proud to be part of this community of entrepreneurs worried of their environment. For a company that cultivates the land for nearly 200 years, it’s a fair return to be labelled in the aim of preserving the environnement better!

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Peas and split peas soup, egg cooked in salt

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Makes: 2 servings

More than 45 minutes

Easy

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Ingredients

400g (14 oz) of peas
60g (2 oz) of split peas
2 egg yolks
100g of salt
1 shallot
1 lemon zest
ice water
pepper

Preparation
1. Split peas:
The night before, soak split peas in water. The next day, cook them in boiling water for 25 minutes. It must stay a bit crunchy. Drain them, then fry them in a pan with a little olive oil and a chiseled shallot. Salt and pepper.
2. Peas soup:
Cook the peas in very salty water  for 15 min. They must be very tender. Drain them, then plunge them into an ice water bath. Mix them, then add a little water to have a smooth and homogeneous mixture. Salt and pepper.
3. The egg:
Clarify the eggs, put the yolks in a bowl, cover them with salt. Let 15 – 20 minutes. Rinse them carefully with a brush and a little water.
4. Presentation:
In a soup plate, drop peas, surround them with pea soup, then drop the egg yolk. Put the grated lemon peel.

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Tiramisu with cherries and cocoa

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Makes: 8 servings

More than 45 minutes

Easy

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Ingredients
For the sponge cake

3 eggs
110 g (4 oz) sugar
100 g (3.5 oz) of flour
30 g unsweetened cocoa
1 tsp baking powder
2 TBS water

For foam

500 g (17.6 oz) mascarpone
2 eggs
70 g (2.4 oz) sugar
1 TBS icing sugar
175 g of cherries and their juice
cocoa unsweetened

Recipe by
Geek & Balsamique

Directions
1. For the sponge cake:

Preheat the oven to 225°C.
Break the eggs in the bowl of a robot pastry. Add the sugar. Beat all until the egg yolks (about 5 to 7 minutes maximum power of the drummer). Add the flour, cocoa and baking powder, beating again. Pour the water and then mix everything quickly.
Cover the baking tray with parchment paper. Roll out the dough to Genoese over the entire surface.
Bake for 5 minutes.
Out the cake from the oven, it must be very soft and barely colored. Book.

2. For the mousse:

Separate the egg yolks from the egg whites.
In a bowl, beat the egg yolks with the sugar until the mixture whitens and doubles in size. Stir in mascarpone previously relaxed. Mix everything.
In another container, beat the egg whites with icing sugar. They must be the firmest possible.
Carefully add the egg whites to the mixture. Book.

3. Drain the cherries over a small bowl. Keep the juice.
4. Using a cookie cutter, cut circles in the Genoese.
5. Training the verrines:

Sponge cake
It soaks the sponge cake with cherry juice with a brush
We drop a few cherries
Pour a good layer of foam to the mascarpone
Do this a second time, ending with a layer of foam well.

6. Refrigerate 6 hours.
7. At the time of serving, sprinkle the top of each glass with unsweetened cocoa.

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