ANNA POTATOES

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Serves: 4

Prep. time: 30 minutes

Cook time: 60 minutes

Very crispy potatoes on top and very melting on the inside…

• 500 grams potatoes (agata for example)
• 30 grams butter
• 4 tablespoons extra virgin olive oil
• 1 or 2 pinches Guérande Salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix
• 4 small grape tomatoes

Place your grape tomatoes in an ovenproof dish. Pour 2 tablespoons of olive oil over the top and season with salt and pepper. Bake in the oven for 30 minutes at 180°C (fan assisted).

Meanwhile, we're going to make the Anna potatoes.

Peel the potatoes and keep them in a bowl of cold water to prevent them from turning black.

Slice the potatoes with a mandolin into 3 mm thick slices.

Put the potatoes together in a large container, without washing them, and season them with salt and freshly ground pepper. Mix well.

Melt the butter and remaining oil in a non-stick pan.

Arrange the potato slices in the bottom of the pan in a rosette.

Do not hesitate to make 2 or 3 layers.

Leave to cook over a moderate heat. The potatoes should colour slowly and stick together.

When the underside is golden brown, place a plate in the pan to hold it together and tip the pan to remove the excess melted butter and oil. Set it aside. This will be needed to cook the other side.

Place a sheet of greaseproof paper on top of the potatoes and then a plate.

Turn the whole thing over with a sharp blow to flip the potato cake.

Remove the pan.

The potato cake is intact, but still very fragile.

Carefully slide it into the pan on the other side and add the melted butter and olive oil mixture.

Cook the other side for a few minutes over moderate heat. Keep warm.

Serve the Anna apples with the grape tomatoes.

Serves: 4

Prep. time: 20 minutes

Cook time: 1 hours and 30 minutes

The gratin dauphinois or potato gratin à la dauphinoise is a traditional recipe of French cuisine, of Dauphinoise origin, based on potatoes and, originally, gratinated milk or cream. For a vegetarian dish, simply replace the milk with soy milk or soy cream from Alpro.

• 1 kg of potatoes,
• 2 large garlic cloves,
• 4 tbsp olive oil,
• 1 tsp dairy-free soy butter,
• 275 ml dairy-free single cream,
• 1/2 turnip,
• 1 tbsp grated nutmeg, to taste,
• salt and freshly ground black pepper; to taste

Peel, wash and mop the yellow-fleshed potatoes. Cut them into thin slices.

Lightly rub garlic and a turnip into a casserole dish, then butter it generously. Arrange the thin potato slices in thick layers, salted and peppered. Then sprinkle with nutmeg. Pour over the liquid soy cream and a few shells of butter and cook over a low heat for 1h30, pushing the heat towards the end to brown the surface.

As I cooked this gratin for a family meal, I had to make 2 dishes... usually, everyone gets a second portion!!!!!

Enjoy with a good green salad.

Serves: 4

Prep. time: 20 minutes

Cook time: 7 minutes

• 700 grams potatoes
• 1 bunch of parsley
• 3 garlic cloves
• 1 kg mushroom mixture
• 2 tablespoons flour
• 2 tablespoons Extra virgin olive oil 
• 1 or 2 pinches Guérande Salt 
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix

Remove the stalks and briefly wash the mushrooms in water. Cut them in half or in four depending on the size. 

Heat a large frying pan with a drizzle of olive oil and sauté the mushrooms over high heat for 7 minutes. They must return all their water and be lightly browned. 

Peel the garlic and chop it with half the parsley. Add this mixture to the mushrooms. Season with salt and pepper. Keep warm. 

Peel the potatoes. Grate them with a small hole grater. Let it drain a little. 

Mix the grated potatoes with the other half of the chopped parsley. Season with salt and pepper. Heat and oil the waffle iron. 

Spread some of the mixture (a quarter or half, depending on the size of your waffle iron) into the waffle iron. 

Close it, let it cook for about 7 minutes. 

Gently remove the waffle(s). Repeat the operation in order to obtain 4 waffles. 

Serve your hot waffles with your mushrooms.

Serves: 4

Prep. time: 20 minutes

Cook time: 25 minutes

• 700 grams small new potatoes
• 1 bunch of parsley
• 50 grams melted butter
• 1 handful of coarse salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix
• 1 or 2 pinches Flower of salt

Rinse the potatoes and dry them. Put them in a plastic bag with the coarse salt and rub them in all directions to remove the small feathers from the thin skin. 

Chop the parsley, mix it with the melted butter, keep warm (next to the barbecue). 

Cut the potatoes into slices and immediately put them on skewers. The smaller slices will be grilled and crispy like chips, the larger, softer and melting ones. 

Season with 5-berry pepper. 

Place the skewers on the barbecue (medium heat). 

Cover and cook for 20 to 25 minutes (prick 1 slice to check for doneness). 

Sprinkle them with melted marbled butter, salt with fleur de sel and enjoy quickly.

Serves: 4

Prep. time: 20 minutes

Cook time: 20 minutes

• 125 grams polenta,
• 750 ml of water,
• 100 ml light liquid cream,
• 30 grams grated Parmesan cheese,
• 4 slices of goat's cheese,
• Guérande Salt,
• Pepper from the mill with 5 berries,
• Salad young leaves,
• Extra virgin olive oil,
• Balsamic vinegar,
• basil,
• Gomasio

In a saucepan, bring the water with 1/2 teaspoon of salt to the boil.

Pour in the polenta while stirring with a wooden spoon.

Keep on a low heat for 5 minutes, stirring constantly, until the polenta comes away from the sides of the saucepan. Add the liquid crème fraîche and the parmesan.

Place a foam circle on each plate and fill it with half the polenta.

On top, place a slice of goat's cheese and grill for 5 to 10 minutes depending on your oven. Stop the grill once the cheese has melted and browned.

Make a vinaigrette with the olive oil, balsamic vinegar, basil, salt and pepper that you mix with your salad.

Spread the salad around your polenta, sprinkle with a little gomasio and serve immediately.

This dish can also accompany a pork chop, chicken etc.

Bon appétit!

Serves: 4

Prep. time: 30 minutes

Cook time: 30 minutes

• 650 ml salted water
• 120 grams instant polenta
• 50 ml whipping cream
• 20 grams Parmesan cheese, grated
• 100 grams Brie cheese, rind removed
• 1 or 2 pinches Guérande sea salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix

In a saucepan, bring the water with 1/2 cc of salt to a boil. Pour the polenta while stirring with a wooden spoon. Maintain over low heat 5 min, stirring constantly, until the polenta comes off the sides. Add the whipped cream and parmesan cheese while stirring constantly. Adjust the seasoning.

On the baking sheet of your oven, on parchment paper, place 4 buttered foam circles. Pour half of the polenta and spread the Brie without the crust. Cover with the remaining polenta. Sprinkle a little grated Parmesan cheese on top. Bake for 25 minutes at 180°C.

The top of the polenta must be a little grilled. At the same time, pour the cream and the Brie into a saucepan without the crust. Put on a low heat and stir constantly until you obtain a smooth cream.

Serves: 2

Prep. time: 20 minutes

Cook time: 20 minutes

• 325 ml salted water
• 60 grams instant polenta
• 1 shallot
• 150 grams of button mushrooms
• 50 grams death's trumpets mushrooms
• 50 grams liquid soy cream
• 20 grams grated parmesan cheese
• Extra virgin olive oil
• Guérande salt
• 5-berry ground pepper

Peel and chop your shallot and fry it in a frying pan with a little olive oil. Cut off the mushroom stems, wash and dry them thoroughly. Dice the button mushrooms and roughly chop the black trumpets. Add them to the shallot and sauté until the water from the mushrooms evaporates. Season with salt and pepper. Let it cool down.

In a saucepan, bring the water with 1/4 cc of salt to a boil. Pour in rain the polenta while stirring with a wooden spoon. Maintain over low heat 5 min, stirring constantly, until the polenta comes off the side of the saucepan. Add the cream and parmesan cheese, then 3/4 of the mushrooms. Stir gently and adjust the seasoning.