St Tropez Salad Recipes

ST TROPEZ

Steps:

• Add ingredients to a blender and add ice to tip of liquid.
• Blend until smooth and serve.
• Garnish with fresh raspberries or blueberries.

ST. TROPEZ SALAD

Steps:

• Place the mixed greens and spinach on a chilled salad plate.
• Arrange the hearts of palm on the chilled greens.
• Cut the artichoke hearts into pieces and place on the greens. Arrange the orange pieces on the salad. Sprinkle the feta cheese on top.
• Dress the salad with the lemon oil dressing and the champagne dressing.
• Garnish with the alfa sprouts and the parsley sprigs.

GATEAU SAINT TROPEZ

Steps:

• At least 1 day before you plan to serve the dessert, combine the flours, salt, and 2 tablespoons of the sugar in a mixer fitted with a dough hook, and mix. Dissolve the yeast in the water. With the mixer running at low speed, add the yeast mixture to the flour mixture. Add the eggs and mix well. Add the butter and mix at medium speed until smooth, about 10 minutes. Do not skimp on the mixing time; this is how the dough gets kneaded. Place the dough in a deep container, cover tightly with plastic wrap, and then refrigerate overnight. The next day, turn the dough out onto a floured work surface. Flour your rolling pin and roll the dough into a 12-inch circle, about 1/2-inch thick. Transfer to an ungreased cookie sheet. Loosely drape plastic wrap over the dough and let rise in a warm place until doubled in bulk, 1 to 2 hours.
• Meanwhile, make the custard by combining the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to use. (The custard can be made up to 2 days in advance and kept refrigerated.)
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the dough and sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown, 15 to 20 minutes. After 10 minutes, rotate the pan to ensure even cooking. When baked, immediately remove to a wire rack and let cool to room temperature.
• Not more than 2 hours before serving, use a serrated knife to slice the round of brioche horizontally in half. Spread the bottom generously with the custard. Place the top brioche on and press lightly. Using a heavy, large serrated knife, cut into wedges, and serve topped with powdered sugar. Serve within 2 hours.

TARTE TROPEZIENNE

Steps:

• First of all prepare the dough.
• In a mixing bowl containing a little warm water, pour in a sachet of yeast stirring in 50 g of flour little by little and leave aside to ferment until the mixture doubles in size.
• In another bowl mix together 150 g sugar, lemon zest, 3 eggs, a pinch of salt, 25 g of softened butter and gradually add 500 g of flour, stirring all the time.
• Add the yeast mixture and knead for a few minutes before covering with a wet tea towel and leaving to rest for 3 hours.
• Place the dough in a high-sided cake tin dusted with flour, brush with egg yolk and bake at 200°C for half an hour.
• When cooked, turn out and leave to cool, then slice in half through the middle.
• Prepare the custard filling by vigorously whisking together 3 eggs, 5 spoonfuls of sugar+ 2 of flour, 1/2 litre of boiling milk, a drop of vanilla essence and pour the mixture into a preheated saucepan.
• Whip 250 g of fresh cream and gently fold in the custard mixture.
• Spread over one of the brioche layers and sandwich together.

ST. TROPEZ HOLIDAY CRANBERRY MOUSSE

Steps:

• Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
• Add jello, stir to dissolve. Remove from heat.
• Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
• Chill until mixture thickens slightly.
• Blend in sour cream, then fold in pineapple and pecans. Chill until firm.

NEUTRAL - A&B METHOD - MUSHROOMS ST. TROPEZ & RICE SALAD

Steps:

• MUSHROOMS ST.
• TROPEZ COOKING DIRECTIONS: Wash the mushrooms and cut ends off the stems.
• Cut mushrooms into slices.
• In a medium saucepan, over medium heat, melt butter.
• Add the mushrooms, tossing lightly until soft.
• Add soy sauce.
• In small bowl, beat egg yolks.
• Pour over mushrooms.
• Cook for four minutes.
• Season to taste.
• Sprinkle parsley over mushrooms, serve with rice salad.
• RICE SALAD COOKING DIRECTIONS:.
• cook the rice.
• (Usually you would use twice as much water as the recipe calls for rice, so one cup rice would be cooked in two cups water, however, brown rice may need a bit more water, like a tablespoon or two).
• Let stand until cool enough to refrigerate.
• Refrigerate rice for one hour.
• Add lettuce, tomato, onion, olives, walnuts, olive oil, vinegar, basil and oregano.
• Season to taste.
• Mix well.