Fresh summer snack: toast with chive and lemon yoghurt topping.

Hey guys,

It’s often that around 5:30-6ish we have a little pre-dinner craving and it’s always hard to find something not too filling to eat so that at 8ish we are still hungry enough for dinner.

Tonight my little cupboard creation was:

1. Toast bread
2. Mix plain yoghurt with chopped fresh dill and a quarter lemon juice
3. Spread on bread and drizzle some Sel de Guérande atop to give it a little crunch.

It would also make a great little canapé cut in little circles or squares.

Enjoy!

D.

My chosen herb for the summer: lemon thyme!

Each summer I like to try and enjoy a new herb.  This year’s pick: lemon thyme.

I discovered this herb in my parents’ Provence herb garden over 10 years ago but never really tried to cook it myself.

 

 

 

 

 

 

 

You can enjoy it with your salads or incorporate it in a butter sauce while cooked a pork chop.  It really gives a lovely fresh and summery flavour to your dishes!

Go buy yourself a little pot, it also provides your garden a great aroma.

D.

Chicken breast with a butter, sage and rosé wine sauce

Hi guys,

Hope you are enjoying your beautiful weekend.

If you have some time tonight, try this recipe out.  Usually it’s done with white wine but as I was out of that, I tried it with rosé and it turned out delicious.

My cupboard ingredients (recipe for about 3 people):

3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
3/4 of a cup of dry white wine or rosé wine
Salt and pepper

How to

Step 1

Place the chicken breast halves so the breasts are flat. In a sauteing pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides.

Step 2

Sprinkle with salt and pepper, then add half of the wine.

Step 3

Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8-12 minutes, depending on the breast size.

Step 4

Place chicken on serving dish or plate. Pour pan juices and sage over and serve.

Garnish

I served it with nice crispy oven-baked fries topped with Guérande sea salt but you could simply have a nice lamb’s lettuce salad with olive oil and balsamic vinaigrette on a warm spring night.

Bon appétit!

D.