Delicious, creamy, fresh strawberry milk

Ingredients

  • 3 dates (without kernel)
  • 4 teaspoons Callas Confiture Strawberry Extra Jam
  • 500 ml coconut milk
  • 1 teaspoon Tahini
 

Preparation

Mix all ingredients and have your drink.

 


“My milkshake brings all the boys to the yard.”
– Kelis


 

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Pizza with jam of figs, almonds and honey

Ingredients (4 p.)

  • Pizza dough (pre-made or home-made)
  • Callas Confiture Figs with honey and almonds jam
  • 50g proscuitto
  • 50g parmesan flakes
  • 2 handfuls arugula
  • Coarse salt
  • Truffle oil

 

Preparation

  1. Preheat the oven to 250° for at least 30 minutes. Pizza baking is short and sweet. So make sure your oven is thoroughly warm at the highest possible temperature.
    2. Roll out the pizza dough with the baking paper on a baking sheet.
    3. Sprinkle some truffle oil over the dough and brush with a thin layer of Callas Confiture.
    4. Top the dough with half of the prosciutto and parmesan flakes. Bake the pizza for 6 to 8 min until the dough is nicely browned and the cheese is melted.
    5. Remove the pizza from the oven, spread the rest of the prosciutto, parmesan and arugula on top and drizzle with truffle oil.
 

“My weaknesses have always been food and men – in that order.”
– Dolly Parton



Share your delicious meal prepared with a Callas Confiture product with the #callasconfitureforchefs or tag us @callasconfiture

Entrecote with BBQ sauce of blackberries-laurel confit

Ingredients (for 4 persons)

  • 1 entrecote of 400g or 2 small ones of 200g
  • 4 small heads of Romaine lettuce
  • 200g green beans, cooked al dente
  • fresh mint leaves
  • olive oil
  • vinegar
  • ½ red onion
  • black pepper and coarse salt

For the barbecue sauce

  • Callas Blackberries-Laurel Confit
  • 50g brown sugar
  • 50g ketchup
  • 50g honey Callas Confiture Flower Honey
  • ½ teaspoon cayenne pepper
  • 1 clove of garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh ginger
  • salt

For the bean purée

  • 500g canned white beans (drained and rinsed)
  • 30ml olive oil
  • 1 clove garlic, pressed
  • 1 sprig of fresh rosemary
  • the juice and zest of ½ a lemon
  • Pepper and salt

Preparation

  1. Make the sauce: mix all the ingredients in a kitchen robot and spice with cayenne pepper and salt to taste.
  2. Make a dressing of oil, vinegar and chopped fresh mint leaves and mix in the green beans. Cut the ½ red onion into fine rings and sprinkle the beans with them. Roast the heads of lettuce and season with some olive oil, coarse salt and black pepper.
  3. Make the bean puree: put the olive oil, garlic, lemon juice, zest and rosemary in a pan and let it heat up on a low heat. Remove the twig of rosemary. Add the white beans to the fragrant oil and mash with a masher or fork. Season to taste with salt and pepper.
  4. Grill the entrecote on a grill pan or on the BBQ. Just before serving, coat it with the BBQ sauce and slice it.
  5. Serve some more sauce separately, along with the mashed beans, grilled lettuce and green beans.
 

Share your delicious meal, made with a Callas Confiture product, with the #CallasConfitureforchefs or tag us @CallasConfiture.