Lentil salad and mustard with Provence herbs
Rince the lentils under running water.
Cook according to package directions. Rinse the lentils in cold water until they are chilled, and set aside.
Cut the gruyère into cubes
Peel the carrots and grade them.
Cut the apple into cubes.
To prepare the dressing, combine the mustard, the sherry vinegar and the olive oil.
Toss the dressing with all the salad ingredients. Taste and add more salt and pepper if necessary.
Vegetable clafoutis with wholegrain mustard
Wash the vegetable and cut them into cubes.
Roast the pine nuts in a dry frying pan.
In a frying-pan over medium heat melt 2 tablespoons of olive oil, add the vegetable and saute for about 3 minutes until soft. Set aside.
In a bowl, combine all the other ingredients.
Distribute the sauteed vegetables among 2 small buttered baking dishes. Pour the egg mixture over each portion.
Preheat the oven to 180°C (356°F).
Bake in the center of the oven for about 30 minutes.
Fish & chips and homemade mayonnaise with garlic and rosemary mustard
Prepare the mayonnaise : whisk the egg yolks and add the oil, the garlic adn rosemary mustard and a pinch of salt. Whisk continuously for around 3 to 5 minutes. Store in the fridge.
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan.
In a large bowl, mix the flour with the beer. Add the egg yolks and the egg white gone up in snow with a pinch of salt.
Dip each fish fillet into the batter.
Carefully lower each fillet into the hot oil. Fry for 4-5 minutes, or until the batter is crisp and golden.
Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt and serve with the homemade mayonnaise and french fries.