"Simplicity is the ultimate sophistication" LdV

Thursday, 1 September 2016

RED FRUITS SALAD WITH ESPELETTE PEPPER (SALADE DE FRUITS ROUGES AU PIMENT D'ESPELETTE)

RED FRUITS SALAD WITH ESPELETTE PEPPER
(SALADE DE FRUITS ROUGES AU PIMENT D'ESPELETTE)

After making an incredible number of fruit salads during these 2 months of holiday, I was left with an empty brain on how to be original... So I had to think about spiced them up a little bit and ....it's what I did, literally speaking ! I am used to the piment d'espelette in my cooking and especially in my chocolate fondant so going for the fruit salad was very easy indeed... I adore piment d'Espelette (Ezpeletako Biperra). I always come back from France with some in my luggage... It is spicy but in a lovingly way if you know what I mean : you may distinguish flower aroma with a sugary note. It explains why it is a gem in cooking! It's Christopher Columbus in the 16th century who brought the chili to France from Mexico. In the 17th century, the chili found a new place with a quite similar climate in Espelette. It is now an emblem of the Basque country. If you cannot find the Espelette pepper, go for any chili pepper.


Wine pairing : Gewurztraminer (White) from Alsace.




RED FRUITS SALAD WITH ESPELETTE PEPPER  
A quick glance in your kitchen...

In your fridge
Strawberries
Cherries
Raspberries
Blueberries
Lime

In your cupboard
Sugar
Espelette pepper


RED FRUITS SALAD WITH ESPELETTE PEPPER
Serves 6-8


500g 17,63 oz of pitted cherries (if possible)
500g 17,63 oz of strawberries cut in half
500g 17,63 oz of raspberries  
500g 17,63 oz of blueberries
The juice of 1 lime
50g 1,7 oz of caster brown sugar
1generous tsp of Espelette pepper

In a little bowl, combine the sugar with the pepper. Set aside.
Meanwhile, in a lovely salad dish, arrange all the fruits together.
Add the lime juice and the sugar pepper. Mix everything delicately.
Set aside in the fridge and serve chilled!



SALADE DE FRUITS ROUGES AU PIMENT D'ESPELETTE

Pour 6-8 personnes 


500g de fraises coupées en deux
500g de framboises
500g de myrtilles
500g de cerises dénoyautées (si possible)
Le jus d’1 citron vert
50g de sucre roux en poudre
1 généreuse cc de piment d’Espelette

Dans un petit bol, mélangez le sucre avec le piment. Réservez.
Dans un joli saladier, disposez tous les fruits.
Ajoutez le jus de citron puis le sucre pimenté.
Brassez délicatement tous les ingrédients ensemble.
Entreposez au réfrigérateur et servir bien frais !

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