What to concoct in June? From a cold velouté to a sweet and savory salad, including a vegetable stuffed with cheese, discover 9 gourmet recipes!
Located at the crossroads of spring and summer, the month of June is conducive to the consumption of colorful fruits and vegetables. We still enjoy spring vegetables, such as asparagus, beans or peas. We also enjoy fennel, lettuce, cucumber or chard. And we savor the return of broccoli, green beans, zucchini, eggplant and pepper.
On the same subject
On the fruit side, we take advantage of the richness of the productions seasonal : strawberries, raspberries, cherries and tomatoes (yes!) for red fruits, peaches, apricots, nectarines or melon for yolks, without forgetting pomelo, rhubarb or even watermelon.
In the kitchen, we prepare the season of barbecues. Skewers, mixed salads and marinated meat or vegetables before flame cooking are back.
For everyday meals, we don’t forget the classics: pies, pasta, baked or pan-fried vegetables are eaten all year round!
Don’t forget the spices
To add flavor to the recipes, we focus on:
– Herbs to energize preparations: coriander, mint, tarragon, thyme, basil or rosemary.
– Spices for the twister: curry, turmeric, chilli, fennel seeds, ground ginger or all kinds of pepper will awaken your taste buds!
– Condiments like mustard, pickles, Tabasco, vinegar or soy to give them a boost.
To delight you in this month of June, discover 9 gourmet recipes.
Chicken Tandoori Brochets Mix 1 tbsp. at s. of tandoori spices with 1 plain yoghurt and lemon juice. Cut 600 g of chicken fillet into cubes and marinate them in the sauce for one hour. Thread the meat onto skewers. Cook the preparation in the pan, in the oven or on the barbecue.
Courgette tagliatelle Rinse then cut 2 courgettes into tagliatelle using a mandoline or a vegetable peeler. Add a little olive oil, lemon juice and basil leaves. Salt and pepper. Serve with a few shavings of parmesan.
Spinach and strawberry salad Rinse 150 g of spinach and 12 strawberries. Hull the fruits and cut them in 4. Arrange the ingredients on plates. Add a little feta or fresh goat cheese as well as pieces of walnuts or pecans. Serve with a little olive oil and balsamic vinegar.
Tomatoes filled with goat cheese Peel and mince 1 shallot and 1 clove of garlic. Cut 60 g button mushrooms into small dice. Brown the shallot and add 250 g of smoked bacon. Leave the bacon to cook and add the mushrooms at the end of cooking to sweat them. Then arrange this pan-fried in a salad bowl with 1 crumbled goat cheese log and a little herbs de Provence. To mix together. Rinse and cut off the caps of 6 large tomatoes. Hollow out the fruit, scooping out the flesh and mixing it into the cheese mixture. Then place the stuffing inside the tomatoes. Bake the stuffed tomatoes at 210°C for 35 minutes.
Pea risotto Peel and chop 1 onion. Rinse 140 g of small fresh. Heat 1.5 L of defatted vegetable or poultry broth in a saucepan. Brown the onion in a pan for 2 minutes with a little olive oil. Then add 300 g of risotto rice. Stir it until it becomes translucent. Pour in 150 ml of dry white wine (avoid this step for a lighter recipe). When the alcohol has evaporated, add 1 ladle of broth. Let the rice absorb the liquid before adding an extra ladle. Repeat the operation until the rice is cooked (about 18 min). Mix regularly. After 8 minutes, add the peas. At the end of cooking, stir in a little parmesan before serving.
Eggplant pizette Rinse then cut 2 aubergines into slices or lengthwise. Brown the pieces in a pan with a little olive oil. Arrange them on a baking sheet, previously lined with parchment paper. Spread a little tomato sauce on each piece, then a slice of mozzarella, a little parmesan, and sprinkle with oregano. Pour a drizzle of olive oil, then cook the preparation in the oven for 10 min at 180°C.
Chickpea, vegetable and feta salad Rinse and cut in half 500 g of cherry tomatoes. Peel and finely chop 1 red onion. Cut ¼ cucumber into thin strips. Arrange the vegetables in a salad bowl. Stir in 400 g of already cooked chickpeas, 200 g of crumbled feta and flat-leaf parsley. Serve with a vinaigrette made with olive oil and lemon juice.
Tomato tart, eggplant, zucchini Rinse 1 eggplant, 1 zucchini and 2 large tomatoes. Cut the vegetables into thin strips. Arrange them in a rosette on a puff pastry previously pricked with a fork. Pour a drizzle of olive oil over the pie. Sprinkle with Herbes de Provence. You can also add a little mozzarella. Bake the tart for 30 minutes at 180°C.