Posts tagged Appetizers
So French – Gougères with comté cheese and thyme
Aug 10th
Si Français – Gougères au comté et thym
These are one of those delicious appetizers that are so good, so easy to make, that everyone loves, but yet, I never think of making them. So I figure by posting them on my blog, it will make me remember that they shall not be forgotten!
Gougères are a specialty from Bourgogne region (you know that region where are produced many great French wines such as Chablis, Côtes de Beaunes, Bourgogne Aligoté, etc…); they’re made with a base of a pâte à choux and cheese. Gougères are either made in individual small balls or even in a large pan like a pie. They can also be stuffed with a béchamel sauce and ham. Either way, they’re always delightful. They make wonderful appetizers, you can also serve them as a side cute addition to a soup, preferably a velouté. They will immediately make your soup very elegant.
Now if we are going further into who invented Pâte à choux…well it seems that an Italian baker called Panterelli brought it over to France when Catherine de Medici arrived around 1540. Then of course, the French contributed to its evolution, and started making profiterolles and other pâte à choux based pastries.
Usually, gougères are made with hard cheeses like gruyère, parmesan or comté, but you can use roquefort, or other strong cheeses. I stayed with a traditional base of comté, but you can play around with the pâte à choux and make it your own.
Ingredients for about 25 medium size gougères
- 1 cup (or 250 ml) water
- 4 eggs (+ 1 yolk)
- 5.30 oz (or 150 g) comté cheese, grated
- 5.30 oz (or 150 g) white flour
- 2.65 oz (or 75 g) butter
- 1 tbs thyme, finely chopped
- nutmeg
- 1/2 tsp salt
- pepper
Preparation
Mix water and butter in a pot and bring to a boil, add salt. Remove from stove and add flour all at once. Mix well to obtain a smooth batter, then place back on low temperature while stirring vigorously until the dough detaches from the sides of the pot and turns into a consistent ball. Remove from heat, and let it cool for a few minutes. Add eggs, one at a time. Mix well until the batter becomes smooth. Add cheese, thyme, nutmeg and pepper.
Butter a tray to prevent sticking. Using two teaspoons or a douille, divide all the dough into big walnuts size little piles.
Brush each gougère with beaten yolk and cook in a pre-heated oven at 390F for about 20-30 minutes, until the gougères are golden brown and have risen. Serve hot or at room temperature as apéritif.
Spring, here we are – Grilled beets, sweet potato and haloumi kebabs with arugula-lime dipping sauce
Mar 30th
Printemps, nous voilà – Brochettes grillées de betteraves, patates douces et haloumi, sauce de roquette et citron vert
Who said kekabs have to be with meat? you can do anything you usually do with meat using vegetables, some vegetables are more adapted to certain cooking methods, but are incredibly versatile.
I haven’t used haloumi in a long time, and really felt like grilling cheese, and especially haloumi with its delicate texture and pungent flavor. You can find some other haloumi recipe here and here. I bought some pomegranate molasses at my favorite Greek grocery store (called the Fruit Barn), and had to find a way to use it. Sometimes I can get a little obsessive, when I buy a new ingredient, I won’t stop thinking until I find a recipe to use it.
Pomegranate molasses is widely used in Lebanese and Iranian cuisine not really in French or Italian cuisines, but is definitely a Mediterranean ingredient. I loved the pomegranate juices you get in Israel, in those fruit juice joints in any street, they’re so refreshing and healthy. So pomegranate molasses is produced by reducing pomegranate juice, you get some syrupy texture, half sweet, half acidic.
Basically the natural sweetness of those kebabs produced by beets and sweet potatoes is a very pleasant sensation for your palate. It’s enhanced by the bitterness of arugula and acidity of pomegranate molasses, so you’ll see how delightful these kebabs are. The stars of this dish are definitely the haloumi and the pomegranate molasses.
Ingredients for 6 kebabs
For the kebabs
- 3 medium size beets, peeled and cut in 1 1/2 inch cubes
- 1 large sweet potato, peeled and cut in 1 1/2 cubes
- 1 piece haloumi, cut in cubes (similar sizes than beets and potatoes)
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- salt and pepper
For the arugula-lime sauce
- 1.5 cups arugula
- 1 tbs pomegranade molasses
- juice of 1 lime
- 2 tbs raw cashews
- 1 garlic clove
- 3 tbs olive oil
- salt and pepper
Preparation
Start preparing the arugula dipping sauce. Place all ingredients in a food processor and blend, until obtained a paste, but not too thin.
Start first by roasting beets. Place cut beets in a sheet, coat them with oil and vinegar, salt and pepper and broil in a 375F oven for about 20 minutes or until just tender. Remove from heat and keep warm.
Proceed using the same method with potatoes. Keep warm.
Using a wooden skewer, add one beet cube, then one potato cube, haloumi, another beet, and potato.
Heat a skillet or a grill pan, and grill each skewer, until the haloumi is grilled on all sides. Add some dipping sauce, and serve hot. You can serve the sauce on the side.
Light Sunday treat – Spicy shrimps on a bed cauliflower mash
Nov 7th
Légères gourmandises du dimanche – Crevettes épicées sur lit de chou fleur
San Francisco has been under the rain today, and it might be a sign that fall is very much around, warning you that more rainy days are on their way.
Even though, it’s not Thanksgiving yet, I am already thinking about the Thanksgiving dinner menu…I think this year, there will be many appetizers like this one. I am simply in love with simple and flavorful bites that “mettent en appétit” (open your appetite) and can be enjoyed with a fresh glass of Champagne. I noticed many of my friends don’t like cauliflower, I am not sure if its the texture or the taste, so sometimes I just play with cauliflower and try to serve it in various forms and textures.
Of course, you can substitute cauliflower with other ingredients, such as avocado, carrots, etc…I served this a few times with an avocado purée and it was simply delightful.
If you don’t want to serve this in a spoon, you can serve it in a small plate, add one extra tbs of cauliflower mash, and add four shrimps. That would be sufficient as an appetizer and you really don’t have to spend hours cooking. This is a fairly simple dish to prepare and no one needs to know that it takes only a few minutes for the whole dish to be ready.
The only little trick about using small spoons, is that you need to pay attention to small details, and make sure your presentation is clean and tidy. All the ingredients being cut in tiny pieces, they need to be well put together in a regular order.
Ingredients for 10 spoons
- 1 medium cauliflower, cut into florets
- 1 tbs olive oil
- hot spicy habanero sauce or tabasco sauce
- salt and pepper
- 10 shrimps, peeled and deveined
- 1/4 tbs paprika
- 1/2 tsp mild curry powder
- juice of 1/2 lemon
- salt and pepper
- 1 tsp olive oil
- dill for decoration
Preparation
Bring a large pot of salted water to a boil. Add cauliflower and cook until soft. Drain, place in a mixing container and mash with a potato masher, leaving small pieces. Add habanero sauce, olive oil , salt and pepper. Mix well all ingredients and keep warm.
In a container, combine shrimps, curry and paprika powder, lemon juice, salt and pepper.
Heat olive oil in a pan and saute shrimps.
Place 1 tbs of cauliflower in each spoon. Top it with one shrimp and a little sprig of dill.
Get a pillow and take a nap – Pillows with fava beans, asparagus and goat cheese
Oct 28th
Prend un oreiller et fais une sieste – Coussins de filo aux fèves, asperges et chèvre
I could definitely sleep on top of those stuffed pillows, they’re warm and smell so good. For a long time, I didn’t like to manipulate filo dough, it was either drying too fast, or breaking, so I got annoyed with it and decided to leave it aside. Tant pis!
Then the idea of giving up, annoyed me even more…so I bought a pack of filo dough, and I decided to play with it…so far, the games were fun but I don’t seem to be able to finish the box 30 sheets of dough is quite a lot. It’s much lighter than puff pastry, then if you brush it with olive oil instead of butter, it’s even lighter!
I was reading an article on restaurant food, and it seems like fried food has never been that popular. So for those who like fried food, you can fry those pillows. Filo dough unlike puff pastry can be fried. I baked mine since I am still the “health nut” cook. One of the few things I like fried, is the fried green tomatoes I had once in a restaurant in the city. I can eat this once in a while, but I just don’t feel like frying it at home.
Fresh goat cheese tends to be bland, so I combined it with chives and garlic. When you bite on a crunchy pillow, the aroma of the cooked herbs comes out and you get a delightful sensation, melting cheese, crunchy filo and soft vegetables. Those are quick to prepare and cook, so they’re perfect to be served with a salad for a light lunch or as appetizer if you have unexpected guests.
Ingredients for 4 (2 each)
- 4 sheets filo dough
- 1/2 lb fava beans
- 1 bunch asparagus
- 1/2 lb fresh goat cheese
- 1 garlic clove
- 1 tbs chives, chopped
- salt and pepper
Preparation
Cut asparagus in 1 inch pieces and cook in salted boiling water for about 5 minutes. Drain and set aside. Remove beans from the pods and cook in boiling water for three minutes. Drain and remove the peel.
In a small cup mix goat cheese, chives and garlic.
Remove filo dough sheets from box. Lay one sheet flat on a working surface. Brush the sheet with olive oil. Place another sheet on top and cut to have four squares. Place 1 tbs of fava beans and 1 tbs of asparagus in the middle, add salt and pepper. Top it with goat cheese mixture. Bring each side towards the center to form small pillows. Proceed the same way with the rest of the sheets. Brush the top of the pillow with olive oil.
Bake in a non-stick sheet at 370 for about 10 minutes or until the pillows are golden and crunchy. Serve hot.
Apéro Gourmand – Soft bouchées with sheep Basque cheese and figs
Sep 24th
Apéro Gourmand – Bouchées moëlleuses au fromage de brebis et figues
I have to admit that I have a weakness for Basque cheeses, I am not a Basque and far from being one, but I love Basque cuisine and products. I used a pure sheep Basque cheese here, you can use other sheep cheeses but pecorino is too strong, I would select a milder cheese like for example the P’tit Basque which is widely available in the US. It can be grated and melt perfectly well so it can be used in many various types of dishes. Also, its sharpness is particularly pleasant with figs like in this dish, sour cherry jams or any other fruity additions.
Those soft and melting cheese bouchées are perfect served lukewarm for appetizers with a frisée or endive salad. The sweet and soft fig in the middle does balance the pungent and sharp sheep cheese to perfection. Beside, figs are always a wonderful treat to celebrate fall.
My parents have this huge fig tree in their garden in France (they brought a branch back from their garden in Italy) that grew into a gigantic tree and producing tons of large purple figs despite the rough climate of Lorraine. The branches reach the second floor of their house, so basically you can pick figs from the balcony, it is indeed very convenient!
There is over 250 varieties of figs categorized in three color groups: white/green, grey/red, purple/black, some of them are better for a fresh consumption, some other are better dried.
Anyway, this recipe is somehow my celebration of fall, with a clin d’oeil (wink) to Pays Basque, for their wonderful cheeses.
Ingredients for 7 bouchées
- 6.76 fl oz (or 200 ml) milk
- 1 oz (or 30 g) butter
- 4.23 oz (or 120 g) P’tit Basque cheese, grated
- 3 eggs
- 2.46 oz (or 70 g) flour
- salt and pepper
- 7 small purple figs
- fleur de sel
Preparation
Heat milk in a pot, add butter and using a whisk, mix until the butter has dissolved. Add cheese and let it melt while whisking. In a mixing container, mix flour with eggs, salt and pepper. Add milk/cheese mixture to the eggs/flour mixture.Mix until the batter is smooth and homogeneous.
Divide the batter in small molds. Add one small fig in the middle.
Cook in a pre-heated oven at 370F for about 20 minutes or until the bouchées are slightly golden brown on top.
Remove from oven and let it cool. Sprinkle with fleur de sel and serve lukewarm with a salad.
Rillettes from the sea – Smoked mackerel rillettes with potato-cumin blinis
Jun 25th
Rillettes de la mer – Rillettes de maquereau fumé sur blinis de pommes de terre au cumin
It’s been a while I ate mackerel…it’s one of those things you tend to forget it exists until you see it at the store. In France mackerel is a quite consumed fish, we eat it fresh and grilled, it’s considered a “fat” fish, well fattier than cod or sole and when smoked you can make delicious “rillettes“. Rillettes are a traditional specialty from France, they are somehow like a pâté or spread, but not as fine grind and with a more “thready” type of texture. They’re commonly made with pork meat that has cooked for a very long time in its own fat. Other types of rillettes can be made with duck, goose, rabbit and even with some types of fishes. The most famous are Rillettes du Mans (Mans being a city in the Northern part of France).
Fish rillettes contain butter and even though less fattening the meat rillettes, they tend to be on the heavy side. I avoided all extra fat by adding yogurt which added creaminess. Mackerel being a naturally fat fish, I didn’t want to add extra fat in it. I am not a fat-free freak, but when it’s not necessary to add it, I avoid it.
For a nice snack or appetizer, I thought a little potato blini would complement the rillettes quite well. Again blinis are usually made with buckwheat flour and go marvelously with smoked fish, then nothing prevent you from twisting things around in the kitchen and add a different texture and flavor to the traditional blinis. You can eat this as a light meal or serve them as appetizers, they’re always appreciated in my house.
Ingredients for about 12 blinis
For the rillettes
- 7 oz (or 200 g) smoked mackerel
- 1 garlic clove
- 4 tbs plain yogurt
- 1/2 shallot
- 1 tsp parsley
- 1 tsp dill
- 1 tsp chives
- red pepper corn, crushed
- salt
For the binis
- 7 oz (or 200 g) potatoes, cooked and mashed
- 4 tbs flour
- 1 egg
- 1/3 cup milk
- 1 tsp cumin seeds
- 1/3 tsp baking soda
- 1 tbs olive oil
Preparation
For the rillettes
In a blender, mix mackerel, herbs, garlic and shallot. Taste to adjust salt since smoke mackerel tends to be on the salty side. Do not blend into a too fine paste, you need to have some texture and taste the mackerel. Add yogurt. In a mortar, crush red pepper corn and add to the mixture. Refrigerate for about one hour.
For the blinis
Cook potatoes in salted water, when soft, remove from stove and drain. Crush potatoes in to a fine puree. In a mixing container, add puree potatoes, flour, egg, milk, baking powder. Add cumin seeds and salt. Mix well to obtain a smooth mixture.
Heat olive oil in a pan, add one small amount of dough (about the amount of a tsp). Let one side cook, then flip it over. Proceed until used all the batter. Spread with mackerel rillettes, top it with extra red pepper corns and herbs.
Come here little turnip – Turnips stuffed with mushrooms, spinach, roquefort and walnuts
Mar 30th
Petit navet, viens par ici – Navets farcis au champignons, épinards, roquefort et noix
Aren’t those irresistible? Turnips tend to be forgotten as a vegetable, even though often used in soups. In France we eat turnips in so many ways, and we even use their leaves in soups. I love turnips, they have a peppery taste and are equally delicious, roasted with lavender salt, braised, or even steamed. They always make great presentations and combine tons of wonderful flavors. Stuffed turnips like any other root vegetable are delicious, I rarely make them, once in a while I get that particular urge, but it’s rare.
Navet in French means of course turnip, but also can be used in a more familiar language to refer to a bad movie, quel navet! meaning, what a lousy movie!
One block down the street, we have a “fruit and vegetable barn” a great little grocery store filled with fresh fruits and vegetables of all kinds, owned by a very funny Greek guy, who sometimes works at the cash register making jokes with its clients. This morning he started singing La Marseillaise (the French anthem) as soon as he saw me, then gave me a bunch of gossips about the French president Sarkozy. Since I am not following the teledrama, I had no idea of what was going on, but he seemed to be well au courant! I told him I came to get some turnips and one was going to be for him because I was very impressed by his “knowledge”…no matter what, it is still knowledge!
Ingredients for 6 turnips
- 1/2 onion, finely chopped
- 6 medium sized turnips, peeled
- 6-7 medium size mushrooms, finely chopped
- 1 cup cooked spinach, chopped
- 2 garlic cloves, crushed
- 3 tbs Roquefort cheese or Stilton, crumbled
- 2 tbs walnuts, finely chopped
- butter
- 1 tbs olive oil
- salt and pepper
Preparation
After peeling the turnips cut the top and start removing the inside with a small scoop or melon baller. Chop finely and set aside.
Heat olive oil in a pan, brown the onions, then add mushrooms and chopped turnips. Cook for about 5-10 minutes, then add spinach. Add garlic, stir well and cook for a few minutes. Adjust with salt and pepper
In the meantime, cook turnips for about 5-10 minutes in boiling salted water. Drain and remove excess water.
In a mixing bowl, combine mushroom mixture with walnuts, and Roquefort.
Fill in the turnips with mixture. Cook in a 370F pre-heated oven for about 15 minutes. After 15 minutes add a small piece of butter on top of each turnip and let it melt and brown for another 10 minutes.
Serve hot with a salad, as a side dish, or any way you want to enjoy them!
Unexpected canapés – Chèvre and mushroom canapés with honey and lavender sal
Mar 3rd
Canapés inattendus – Canapés au chèvre et champignons, miel et sel de lavande
I made a pizza a few nights ago, something I don’t do as much as I used to, and I had leftover dough I didn’t want to through away. I just hate to throw away food and more so doughs that can be used in so many different ways. I have been thinking to combine goat cheese and lavender on some sort of a tart or small bites, voilà, c’est fait en un tour de main (it’s done in a hand twist if you have dough of course). Those canapés are tiny, about 2 inches in diameter, even though they seem a lot bigger by looking at the picture.
As much as I dislike lavender as a scent, I would never buy lavender soaps or fragrances, but I adore lavender in food, it feels like Provence with its warm and sunny days, vibrant colors and flower fragrances. Lavender is like vanilla for me, the smell in fragrances makes me cringe but I love cooking with it.
The particularity of pizza dough, is that it needs to cook fast at high temperature, to get a crisp bottom and not chewy. Usually I bake it in a very hot oven, at high temperature and the dough is always perfect. Well, it’s perfect for me, since I like it crunchy and not soft and chewy.
I used large oyster mushrooms, but any mushrooms such as cremini, would work fine. You could also use eggplants, that makes a great combination with goat cheese.
Never throw away leftover dough of any kind, you can always use it, it makes beautiful bites so when unexpected guest show up, they come in handy.
For about 12 canapés
- pizza dough or pate brisée
- 1/3 lb mushrooms
- 12 slices goat cheese
- honey
- lavender salt
- 1 tbs olive oil
- salt and pepper
Preparation
Sauté mushrooms, in olive oil, add salt and pepper and let cook until the water evaporates.
Roll dough very thinly, about 2 mm thick. Cut 2 inches circles with a cookie ring. Place some mushrooms, top it with goat cheese. Sprinkle with lavender salt and honey.
Bake in pre-heated oven at 400F for about 10 minutes until the bottom is golden brown and cheese has melted.
Serve hot.
Rock and Rolls purple rain – Rolls with chards and goat cheese, heirloom tomato dipping sauce
Oct 3rd
Rock and Rolls purple rain – Rouleaux aux blettes et chèvre, sauce aux tomates anciennes
I consider those to be Mediterranean tapas, actually tapas don’t have to be Spanish, or do they? …a small bite can be a tapas in my opinion. I am not too familiar with Spanish traditions but it seems like it. When I went to Madrid, what they called tapas were basically small portions of all different things.
One of my greatest pleasure is to entertain, so appetizers, hors d’oeuvres and small bites are my favorites. Those are so perfect because they are not too time consuming (a little but not too much) and taste delicious. You could also use filo dough instead of those egg roll wrappers, it would be a great substitute but I didn’t have any.
Purple being the color of the moment, anytime I got asked “what is your favorite color?”, I realized that it all depends on my mood. I had the red craziness phase last month, now it’s the purple. I buy anything purple, I got myself a pair of purple corduroy pants, purple scarf, t-shirt, etc.., and I have been wearing my purple pants for over a week, without an ounce of weariness.
Obviously as soon as I saw this purple pepper I bought it, I have never used purple peppers before, I fall in love with its color, not really knowing what to do with it. When a fruit of vegetable is too pretty, I usually don’t eat it, I just look at it, so I didn’t want to do the same thing with this beauty.
As pretty as this pepper is from the outside, the inside is shockingly ugly, it’s the Dr. Jekyll and Mr. Hyde pepper. As soon as it’s broiled, the skin turns brownish and its pulp whitish. So, if you buy a purple pepper, don’t expect a purple pulp, just buy it for its color while uncooked, not for its taste. This pepper has nothing to do with the regular red or green bell pepper and has somehow a flavorless side to it. I am glad I bought one, so now I know I will not buy it again! It’s just pretty, but when dealing with food, pretty isn’t enough!
As for the chards, I only used the leafy part, not the stem. The French throw away the leaves and make gratins out of the stems. Italians do the opposite, my mom always made those as a side dish everything combined stem and leaves. I think it’s a shame to throw away the stems, but they’re not really used in these rolls, so you can sauté them with garlic and serve them as a side dish.
Ingredients for 8 rolls
For the rolls
- 2 bunches chards
- 8 tsp goat cheese
- 1/2 red bell pepper
- 8 wrappers
- 2 garlic cloves, crushed
- chili oil
- 1 tbs olive oil
- Szechuan pepper
- salt
For the dipping sauce
- 3 yellow heirloom tomatoes, seedless and diced
- 1 garlic clove, crushed
- 1 sprig fresh oregano
- 1 tsp butter
- vegetable bouillon
- salt and pepper
Preparation
Wash chards, remove the stems, and place in boiling water for about 5 minutes. Drain well, squeeze extra liquid and chop them. In a pan, heat olive oil and add garlic, stir well to get the flavors out, then add chards and sauté them quickly. Add salt and stir. Set aside and let it cool.
Broil pepper under broiler. When the skin is charred, remove from broiler and let it cool. Peel and remove seeds. Cut in long strips.
Using a large egg roll wrap, place chards in the middle, add one bell pepper strip, pepper, red bell pepper, goat cheese and chili oil. Continue the wrapping process. From about 10 cm rolls.
Heat olive oil in a pan, and place rolls. Let them brown evenly all around. Cut them in half and serve with dipping sauce.
For the dipping sauce
Peel tomatoes and remove seeds and dice them finely. In a pot, melt butter, add garlic and oregano sprig. Stir for a few minutes to get the fllavors out. Add tomatoes, bouillon, salt and pepper. Reduce the tomato until it thickens. Remove oregano sprig and let it cool.
Just for fun – Zucchini flans with olives, feta and mint in a heirloom tomato vinaigrette
Sep 14th
Juste pour s’amuser – Flan de courgettes, aux olives, feta et menthe à la vinaigrette de tomates anciennes
You can make those just for the fun of it because they’re so easy and quick to make. Those cute flans have been always a favorite of mine and whoever tried them too. They are addictive and once you’ve made them, you will keeping making them over and over again just because they’re so quick to make and for such a fasted prepared meal, the result is worth the effort. Sometimes, it happens you spent so many hours cooking and then when it’s time to eat, you realize that all that time cooking was not worth it, because the result ended up just ordinary. This is not the case.
I did some research to find out what was the right translation for the word heirloom in French since I have never seen them over there, and weirdly enough, it’s literally translated by “ancient tomatoes” or tomates anciennes. I have never seen them in France in supermarkets but seems like they do exist, so I would imagine it’s something that had been introduced recently to the market.
Anyway, I bought one giant yellow tomato that weighted 1 lb, it was huge and was enough to use in a few recipes. You might want to use a red tomato instead of a yellow one, the contrasts will be much prettier since the flans are already on the yellowish tone, here it looks like yellow on yellow. I have always learnt that you just don’t wear the same tones of colors together…and what works for clothes, works for food too. Colors and just colors after all.
The tomato vinaigrette is a great and refreshing way to accompany this kinds of dishes, and I use it quite often.
Ingredients for 6 flans
For the flans
- 3 small zucchini, grated
- 6 tbs feta
- 12 mint leaves, roughly chopped
- about 8 kalamata olives, roughly chopped
- 2 eggs
- 3 tbs heavy cream
- 4 tbs milk
- salt and pepper
For the heirloom tomato vinaigrette
- 3 medium heirloom tomatoes, grated
- 1 tbs olive oil
- 1 tsp balsamic vinegar
- cayenne pepper
- salt and pepper
Preparation
For the zucchini flans
Grate zucchini. Squeeze water with your hands and place in a container. In small silicon molds (you can get any shape you want) place about 1 tps zucchini, then add feta, olives and mint. Proceed with zucchini and with the other ingredients for a second layer.
In a mixing bowl, beat eggs with milk and cream, salt and pepper.
Pour on top of the zucchini layers filling all molds equally.
Cook in a pre-heated oven at 375F for about 30 min or until the flans are slightly browned and cooked in the middle.
For the tomato vinaigrette
Cut the tomatoes crosswise and remove seeds. Using a cheese grater, grate tomato halves and place in a container. Add olive oil, cayenne pepper, vinegar, salt and pepper.
Place one flan per plate and spoon about 1 tbs of tomato vinaigrette around it.
