1. Preheat the oven to 180° and cut the ciabatta bread into 10 slices. Rub them with olive oil and salt.
2. Bake for 7 minutes in the preheated oven.
3. Cut the strawberries into 4 pieces and place them in a baking dish.
4. Drizzle them with 2 tablespoons of honey and balsamic vinegar. Place them in the oven for 15 minutes.
5. Afterwards, stir the ricotta together with half a tablespoon of honey, lemon zest, a drizzle of olive oil, pepper and salt.
6. Spread the ciabatta slices with a layer of mixed ricotta and Callas Pure Strawberry Light Confiture. Top with the roasted strawberries.
7. Finish each bruschetta with a dot of Callas Pure Strawberry Light Confiture and pistachio nuts.
Strawberries are the fruit from the heart
– Anthony T. Hincks
1. Pre-heat the oven to 180°.
2. Lightly spray an 20cm pie pan, with removable bottom, with nonstick cooking spray.
3. Mix the flour, brown sugar, granulated sugar, cinnamon and salt together in a bowl.
4. Afterwards, add the butter and stir with a fork until it’s just crumbly.
5. Spread about half of the mixture into the pie pan.
6. Afterwards, spread about 5 tablespoons of Callas Forest Berries à la Violette over the cake pan and add the remaining dough mixture on top.
7. Finish the tart pan with another 6 tablespoons of Callas Forest Berries à la Violette.
8. Bake in the oven for 30 minutes until the jam is bubbling and the crumb is light brown.
9. After 10 minutes, cut the cookies into 8 pieces before they become hard. Keep them in the pie pan until completely cooled.
A balanced diet is a cookie in each hand
– Barbara Johnson
Ingredients (2 persons)
1. Add the butter, olive oil, soy sauce, flower honey, brown sugar, mustard, crushed garlic and chili flakes together in a bowl. Mix everything well together.
2. Place the several lemon slices in a baking dish and top with the salmon.
3. Pour the marinade evenly over the salmon fillets.
4. Let the salmon marinate for 1 hour in the fridge.
5. Afterwards, take the baking dish out of the fridge and leave it at room temperature for 15 minutes.
6. Then grill the salmon fillets for 10 minutes at 180° in the oven.
7. Pour the marinade over the salmon and grill for another 5 minutes.
8. Serve the salmon with wok spinach, broccoli or bok choy and rice.
Life is the flower for which love is the honey
– Victor Hugo –
Enjoy your fluffy pancakes!
“What you see before you, my friend, is the result of a lifetime of chocolate.”
– Katherine Hepburn
The only time to eat diet food is while you’re waiting for the steak to cook.
– Julia Child
Share your delicious meal prepared with a Callas Confiture product with the #callasconfitureforchefs or tag us @callasconfiture
1. Boil the beets in salted water, let them cool, remove the skin and cut them into cubes.
2. While the beet are cooling, heat the chicken broth over low heat.
3. Sauté the onion until glazy in oil in a heavy-bottomed pot, add the risotto rice and stir for 1 minute over low heat. Add the white wine and continue to stir until the wine is absorbed by the rice. Add the chicken broth a little at a time, over low heat, and keep stirring until all is absorbed. Only add chicken broth when the previous one has been absorbed. Keep repeating this process until the rice is soft and looks creamy (takes about 20 minutes).
4. Add the cubed beet, salt, pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and continue to stir. Remove the pot from the cooking fire.
5. Serve the rice on a plate and top with cubes of beet, goat cheese and zest of orange.
For the bitterball
For the meat
For the bitterball:
Fry the meat of the leg brown, spice with salt and pepper. Add the stock and water. Braise the onions in butter and add the flour. Mix everything into a roux and add the milk along with the juice of the lemon and chopped parsley.
Mix the cream with egg yolks and add to the farce. Add the 10 soaked gelatin leaves and leave overnight in the fridge.
Portion the croquettes and bread them with flour, egg white and breadcrumbs. Bake at 180°.
For the meat:
Brown the hare back nicely and let it rest for 5 minutes. Melt the Orange Marmalade in the pan and deglaze with the game stock. Let it reduce to sauce thickness.
Cut the grapefruit and orange (peler à vif).
Remove the hare fillets from the bone and dresse this nicely on a plate, together with the citrus and the fried bitterballs.
1. Heat the oven to 170°C and line a baking tray with baking paper.
2. Remove the green tops from the carrots and cut them in half lengthwise.
3. Coat the cranberries with 1 tablespoon Callas Confiture Pumpkin and Maple Syrup fruit butter and mix in the zest of orange.
4. In a separate bowl: mix the olive oil, 3 tablespoons of Callas Confiture Pumpkin and Maple Syrup fruit butter, Harissa paste, thyme leaves, garlic, salt and a good pinch of black pepper.
5. Coat the dry carrots with the mixture, place them on the baking sheet & place the cranberries on the other side of the baking sheet.
6. Bake for 20-25 minutes, until the carrots are soft & slightly caramelized & the cranberries are soft & jam-like.
7. Toast the almond flakes in a hot pan until lightly browned & aromatic.
8. Place the baked carrots and cranberries on a large plate.
9. Decorate with the toasted almond flakes and lemon thyme.