Pour the flour into a mixing bowl and add the salt, yeast and eggs.
Beat with a whisk to incorporate the liquid. Add the butter that
you have melted and left to cool. Whisk until the batter is com-
pletely uniform. Leave to stand for 30 to 60 minutes.
Prepare the fromage blanc mixture during this time.
Whip the fromage blanc until it has a nice, smooth texture that is
not too dry (add a little whey as needed).
Add the mustard, lemon juice, salt and pepper and minced dill.
Cook the waffles only immediately before serving so they do not
go soft.
Cover them with the fromage blanc sauce and a piece of salmon
and serve as an appetizer with a mesclun salad.
You may also cut the waffles in halves or quarters to serve as hors
d'œuvre.
We recommend using a
LAGRANGE
waffle iron to make sure your
waffles are soft and scrumptious inside and pleasantly crispy outside!
Quiche with Fresh Chèvre and Courgette (Serves 6)
1 large faisselle made from 1 L of goat's milk (whole if possible)
Short pastry: 225 g flour, 125 g softened butter, 1 pinch salt,
70 ml water
1 large or 2 small courgettes
3 eggs, 1 cup milk
Prepare your faisselle 24 hours in advance following the instruc-
tions (including several hours for drainage to remove as much
whey as possible).
Press it in cheesecloth to drain any remaining whey.
Prepare and roll out the short pastry and transfer it to a pan 30 to
40 cm in diameter.
Pierce the pastry in a few places with a fork.
Slice the courgette in half lengthwise, core it and slice thinly.
Beat the eggs and add the milk, salt and pepper.
Arrange the courgette slices in a cooking dish.
Crumble the cheese over the courgette.
Pour the egg mixture over the top and bake at 180°C for 30 to
40 min. depending on your oven.
SWEET DISHES
Whipped Fromage Blanc with Strawberries (Serves 4)
1 large faisselle made from 1 L of UHT whole or half-skim cow's
milk
500 g strawberries (400 g for mixture, 100 g sliced up and set
aside), 100 g icing sugar
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage). Whip the
fromage blanc using a hand blender.
Mix in the 400 g of strawberries and 100 g of icing sugar. Pour the
mixture into a saucepan, add the remaining 100 g of sliced straw-
berries and place over low heat. Leave to stew, taking care not to
bring to a boil. When the coulis begins to stick to your spoon,
remove from heat.
Add the fromage blanc and blend thoroughly.
Serve well chilled in small glasses.
82
LA FROMAGERE:LAGRANGE 22/07/09 15:41 Page 84
