ALL THE RECIPES MARTIN'S DIET

©Copyright-All rights reserved - Olivier Martin www.diet-martin.com 1

HOW TO LOSE WEIGHT: THE METHOD

Olivier Martin

Recipes

http://www.diet-martin.com/

Chapter I

STARTERS



ASPARAGUSES MIMOSA

COLUMNS A+B

EASY #1

Servings: 4

Preparation 25 mnCooking 20 mn

Cut the plant of the asparagus, then peel them using a paring knife. Rinse them quickly. Make small bunches of asparaguses, cook them vertically in salted boiled water, in a tall container, for about 20 minutes. Check the cooking progress by stabbing the tip of a knife into an asparagus. The tip of the knife must go through the asparagus easily. Once they are cooked, keep the asparaguses warm.

Cook 2 hard-boiled eggs (10 min in boiling water). Peel them, halve them, remove egg yolk and mash it with a fork.

When you serve them, put asparaguses on a big dish.

Sprinkle asparagus tips with mashed egg yolk and minced parsley.

Serve with sauceboat of hot lemon butter.


ingredients1,5kg Asparaguses(3,31lb or 52,91 oz))2 Eggs1 LemonButterSaltPepperParsley


AVOCADOES WITH PRAWNS

COLUMNS A+B

VERY EASY #2

Servings: 4

Preparation 20 min

Peel prawns. Rinse tomatoes and cut them into slices. Squeeze lemon. Put some salad leaves on the dish.

Cut avocadoes into 2 halves, remove stone, put lemon on the pulp of the avocado to prevent it from going black.

In a bowl, put mayonnaise, lemon juice, ketchup, salt, pepper and 2 drops of Tabasco, prawns and mix everything.

Put this mixture in the holes of the avocadoes and serve them on salad leaves.

Between avocadoes, put tomato slices which will bring colour to your dish.


ingredients2 Big avocadoes200g Cooked prawns (0,44lb or 7,05 oz)2 Tomatoes40g Mayonnaise (0,09lb or 1,41 oz)40g Ketchup (0,09lb or 1,41 oz)1 LemonA few salad leavesSaltPepperTabasco


MUSSELS BROCHETTES

COLUMN A

VERY EASY #3

Servings: 4

Preparation 15 minCooking 10 min

Rinse mussels, put them in a big stew-pot, and shake it from time to time.

Remove shell of mussels.

Slip them onto wooden brochettes; put some lardoons between each mussel, start and finish the brochette with lardoons.

Put oil on the brochettes, using a brush. Sprinkle with thyme and pepper, and put the brochettes on the grill for 8/10 min. Don't forget to turn over the brochettes at half time of the cooking.


ingredients2L very big mussels (Spain)(4,41lb) 250g Lardoons (0,55lb or 8,82 oz)Some oilPepperThyme


MUSHROOMS A LA GRECQUE

COLUMN B

VERY EASY #4

Servings: 4


Rinse mushroom tops. Strain them and mop them with a towel.

In a saucepan, mix 3 or 4 soupspoons olive oil, lemon juice, white wine, little white onions, tomato purée, one or two thyme leaves, one bay leaf, salt and pepper.

Cook over low heat for 10 min.

Then add mushrooms and cook over low heat for 20 min.

Let it cool down and serve cool.


ingredients1kg Tops of small cultivated mushrooms (2,2lb or 3,27 oz)12 Little deep-frozen with onions1 Lemon1,5 Soupspoon tomato purée1 Glass of white wineOlive OilSaltPepperThymeBay leavesCoriander grains


LEMONS FILLED WITH SARDINES

COLUMNS A+B

VERY EASY #5

Servings:4

Preparation 15 minNo cooking

Rinse lemons. Halve them and cut out a small slice on the basis for the lemon to stand vertically. Remove the pulp of two or three lemons (depending on their size) without damaging the skin.

Remove white skins and membranes as much as possible. Keep pulp apart.

Remove skin and backbone of sardines. Mash flesh with 40g or (0,09lb) butter. Add lemon pulp, minced parsley, salt and pepper. Stir the mixture in order to get a homogeneous result.

Fill the 8 half-lemons with this mixture, and serve them on a few salad leaves in a dish.


ingredients4 LemonsA big can of sardines with oil 40g Softened butter (0,09lb or 1,41 oz)ParsleySaltPepperA few salad leaves for decoration


COCKELS WITH CREME

COLUMNS A+ B

VERY EASY #6

Servings: 4


Rinse carefully cockles in several waters in order to remove sand. Put some water and some parsley in a saucepan before adding cockles. Let cockles open up, cooked over fierce heat, the saucepan covered with a lid. Stir the mixture from time to time.

In another small saucepan, put shallots (peeled and finely minced) and fry them lightly (until they are transparent) in a butter/oil sauce. Add minced parsley, white wine, salt and pepper, and cook for a few minutes.

Remove the saucepan from the fire, and add two or three soupspoons crème fraîche in the sauce, whip the whole mixture, add cockles (without the shells) and cook over very low heat for 5 min maximum.


ingredients1,5kg Cockels (3,31lb or 52,91 oz)3 Shallots1 Glass dry white wineCrème fraîcheParsleyOilButterSaltPepper


RADISH CREAM

COLUMNS A+B

EASY #7

Servings: 4


Peel and mince onion and shallot. Remove top and rootlets of radishes, rinse them in running water.

Sweat onion, shallot and ¾ of the radishes in butter for 5 min.

Add ¾ l of boiling water, add salt and pepper. Simmer to reduce the mixture for 30 min, then mince it with a blender.

Let the mixture cool down.

Then add soft white cheese, the rest of the radishes (finely minced) and English mustard.

Mix slowly and serve frozen.


ingredients2 Bunches of new radishes1 Big onion1 Shallot200g Whipped soft white cheese(0,44lb or 7,05 oz) 1 Teaspoon English mustard10g Butter (0,02lb or 0,35 oz)SaltPepper


SUMMER STARTER

COLUMNS A+B

VERY EASY #8

Servings: 4


In the pressure cooker, cook French beans. When they are cooked, rinse them under cold running water, mop them with a towel.

Prepare salad, rinse it and spin it.Cut capsicum into slices.

Peel peaches (the skin can be easily removed if you make an incision in the peach and then put it in boiling water for 1 min). Cut peaches into slices.

Cut duck breast into strips. Prepare dressing: mix in a bowl one soupspoon cider vinegar and balsamic vinegar, one teaspoon mustard, salt and pepper, and two or three spoons olive oil.

Pour the dressing onto French beans, salad, peaches, slices of capsicum and duck breast.

Stir gently and sprinkle with minced chervil before serving.


ingredients200g Duck breast (0,44lb or 7,05 oz)250g Lettuce hearts (0,55lb or 8,82 oz)200g Deep-frozen French beans (0,44lb or 7,05 oz)2 Ripe peaches100g Capsicums (red peppers)(0,22lb or 3,53 oz)Cider vinegarBalsamic vinegarOlive oilMustardSaltPepperChervil


HOT GOAT'S MILK CHEESE TOASTS

COLUMN C

VERY EASY #9

Servings: 4

Preparation 15 min Cooking 5 min

Prepare dressing with lemon juice, salt, pepper, olive oil and all herbs.

Halve goat's milk cheeses, widthways. Put each half on a toast. Grill gently the toast and the cheese. The cheese must start melting or become smooth.

Put them in a plate and pour the dressing onto them.

Serve immediately.


ingredients4 Little goat's milk cheese8 ToastsFor dressing1 LemonOlive OilSaltPepper1 Soupspoon parsleyMinced chervil 1 Pinch herbes de Provence (herbs)


RAW HAM WITH PINEAU (BRANDY-BASED DRINK)

COLUMNS A+B

VERY EASY #10

Servings: 4


Soak raw ham slices in half-skimmed milk, in order to make them smoother and remove a little salt (15 to 20 min depending on the kind of ham).

Mop them carefully with a towel, brown them gently in a frying pan with butter, then keep them warm in the dish.

Mince finely shallots, cook them in the butter of the frying pan which has been used to cook the ham. When shallots are cooked (tender but not coloured), sprinkle them with sugar. As soon as sugar turns light brown (light caramel colour), add Pineau des Charentes.

You can add crème fraiche if you like. Add a little pepper and pour the mixture on ham.

Serve immediately.


ingredients4 Slices raw ham (6 to 7mm thick)25cl Half-skimmed milk50g Butter (1,76 oz)100g Shallots (3,53 oz)1 Soupspoon sugar 1/2 Glass Pineau des CharentesCrème fraîche (optional)Séchouan pepper


SOUP WITH CROUTONS

COLUMNS B+C

VERY EASY #11

Servings: 4

Preparation 20 minLet stand for 2 hours

Rinse tomatoes before cutting into 4 slices. Rinse pepper before cutting it into dices, remove seeds and threads. Rinse celery and cut it into slices. Scrape carrots, rinse them and cut them into dices. Peel cucumber and cut it into slices. Rinse lemon, cut it into 4 slices and remove seeds.

Peel onion, garlic, and cut it into 4 slices.

Put everything into the juice extractor, starting with tomatoes, celery, carrots, cucumber, pepper, onion, garlic and lemon.

Pour the juice in a terrine and season it.

Mix carefully and refrigerate for 2 hours before serving a small dish of grilled croutons.


ingredients700g Tomatoes (1,54lb or 24,69 oz)125g Sand Carrots (0,28lb or 4,41 oz)1 Pepper 250g (0,55lb or 8,82 oz)½ Cucumber2 Sticks of celeri2 Slices of lemon 1 Clove of garlic1 OnionPepperSaltGrilled natural croutons


SALAD WITH HEARTS OF PALM

COLUMNS A+B

VERY EASY #12

Servings: 6

Preparation 20 minNo cookingLet stand for 2 hours

Cook 2 hard-boiled eggs, in boiling water for 10 min.

Rinse salad and spin it, rinse mushrooms quickly under running water, mop them with a towel and mince them.

Open the can of hearts of palm, strain them carefully and cut them into slices. Peel avocado, slice it, pour half lemon juice on it.

Prepare mayonnaise with one egg yolk, one teaspoon mustard, oil, salt and pepper, add a drop of lemon. Peel hard-boiled eggs after putting them under cold water, and slice them.

In a big salad bowl, put salad leaves, mushrooms, hearts of palm, avocadoes, pour mayonnaise and mix the whole mixture carefully.

Put slices of hard-boiled eggs on a dish apart.

Sprinkle the salad with fresh minced chive.


ingredients3 Eggs1 Can of hearts of palm1 Salad (mixed green salad or corn salad/lamb's lettuce)1 Avocado250g Cultivated mushrooms (0,55lb or 8,82 oz)OilLemonEnglish mustardSaltPepperChive


SALAD WITH FILLET OF SMOKED DUCK BREAST AND MELON

COLUMNS A+ B

VERY EASY #13

Servings: 4

Preparation 30 min

Cut melon into 4 slices, remove skin and seeds, then slice it into big dices.

Rinse salad, spin it, cut leaves in slices.

Prepare dressing with salt, one big soupspoon raspberry vinegar, one teaspoon mustard, three soupspoons olive oil.

In a salad bowl, put salad with its dressing, and mix everything carefully.

Put slices of melon and smoked duck breast on the top of the salad.

Decorate the dish with a few bunches of mint leaves.


ingredients1 Ripe melon12 Slices of smoked duck breast1 LettuceOlive oilRaspberry vinegarEnglish mustardSaltPepper1 Bunch of mint leavesSalad


TABBOULEH WITH TOMATO DICES

COLUMNS B+C

VERY EASY #14

Servings: 4

Preparation 20 minLet stand for 3 hours

In a big hollow dish, leave semolina to swell up in two cups of salted boiling water and let stand for 1 hour.

Squeeze lemons. Rinse tomatoes, cut them into dices (keep the juice). Peel onions, ½ cucumber, mince them finely. Rinse parsley and mint. Mince parsley in order to obtain four or five soupspoons.

Cut a few mint leaves with scissors.

In a salad bowl, mix lemon juice, tomato juice, salt, pepper and four soupspoons olive oil.Add minced parsley and minced mint.

In the semolina dish, put tomato dices, onions (with ½ cucumber), pour with olive oil sauce, mix everything and check again the dressing.

Let stand 2 hours in the fridge.


ingredients200g Semolina (0,44lb or 7,05 oz)3 Lemons½ Cucumber4 Tomatoes2 Red onionsParsleyFresh mintOlive oilSaltPepper


TOASTS WITH GOAT'S MILK CHEESE

COLUMN C

VERY EASY #15

Servings: 4


In a frying pan, put oil, minced garlic and basil cut with scissors.

Cover with a lid, simmer gently for 2 min, stir from time to time.

Halve the slices of bread, put the abovementioned prepared sauce on them, then cover with thin slices of goat's milk cheese.

Decorate with stoned olives, capers, and sprinkle the whole dish with a little bit of oregano.

Put butter on the baking tray of your oven before cooking the toasts. Let the toasts brown gently under the grill, for 5 min.

Serve hot.


ingredients4 Slices of farmhouse bread125g Goat's milk cheese (0,28lb or 4,41 oz)1 Soupspoon olive oil2 Cloves of garlicA few capersBlack olivesBasilOreganoSaltPepper


Chapter II

MAIN COURSES



LAMB CHOPS WITH CARROTS

COLUMNS A+B

EASY #1

Servings : 4


Peel carrots, cut them into sticks, and cook them in salted boiling water for 20 min. Strain them and cook them in butter.

Cook lamb chops in a frying pan, middle cooked (cuisson rosée), without fat. Add salt, pepper and keep meat warm.

Deglaze frying pan with two glasses water, and with mashed bouillon cube mixed with a small quantity of water and mashed garlic.

Cook for 10 min.

Put carrots in a hot hollow dish, sprinkle with minced parsley.

Put the meat above carrots and serve the sauce in a sauceboat.


ingredients8 Small lamb chops600g Carrots (1,32lb or 21,16 oz)2 Heads of garlic1 Bouillon cube25g Butter (0,06lb or 0,88 oz)ParsleySaltPepper


LEG OF LAMB WITH NEW ONIONS

COLUMNS A+B

EASY #2

Servings: 6

Preparation 10 minCooking 1 h

Peel onions keeping 1 cm stalk. Cook them gently in a small quantity of water with 25g (0,05lb or 0,88 oz) butter and sugar.

Meanwhile, roast lamb for 25 min in hot oven (8-240°).

Lower oven temperature (6-180°), add onions in the lamb dish. 10 min after, add diced tomato and white wine. In all, roasting 500g (1,1lb) of lamb takes 25 min.

Leave the oven door open, let stand the lamb for 20 min, wrapped in aluminium, before slicing it.

Mix cooking sauce with 50g (0,11lb) butter.

Serve the meat immediately in hot dishes, with sauce and onions.


ingredients1 Leg of lamb of 1.8-2kg (3,97-4,41lb) or (63,49-70,55 oz)1 Bunch new onions1 Tomato1 Glass of white wine75g Butter (0,17lb or 2,65 oz)1 Teaspoon sugar


RIB WITH COOKING SALT

COLUMN A

EASY #3

Servings: 6

Preparation 10 minCooking 1 h

Cover rib with cooking salt and grill or roast in the oven for about one hour, turning it over from time to time.

When the rib's cooked at your taste (very rare, underdone, medium, well done), put out the oven and let the meat stand in it, wrapped in aluminium.

Preparation of the sauce: peel shallots, mince them and brown them in a butter/oil sauce. Add white wine and reduce the sauce (3/4), add salt and pepper. Remove from the fire, and add two egg yolks (one by one) to thicken the sauce. Add a little dash vinegar and one teaspoon minced parsley. Keep the sauce warm.

Cut the meat, put on a warm dish, and serve with sauce.


ingredients1 Beef rib(about 2,5 kg)(5,51lb or 88,18 oz)1 Big handful cooking saltFor the sauce6 Shalotts30g Butter (0,07lb or 1,06 oz)1 Soupspoon oil 10cl Dry white wine1 or 2 Egg yolksVinegarSaltPepperParsley


ROASTING BEEF WITH BRAISED CHICORY

COLUMNS A+B

EASY #4

Servings: 6

Preparation 20 minCooking 30/40 min

Prepare chicories, remove damaged leaves and the core with a knife. Rinse them and cook them over low heat, in a saucepan of salted boiling water covered with a lid.

Peel cloves of garlic, cut them into sticks, and stick them in the roasting beef with a sharp knife. Add pepper and put meat in a dish.

Roast in the oven for 30 min or more, high temperature, depending on your taste.

15 min after, strain carefully chicories, squeeze them to remove as much water as possible, and put them on an absorbing towel. In high-sided frying pan, melt butter/oil sauce, add chicories. Brown them over low heat, for 15 min, turning them over from time to time.

Put meat slices on the serving dish. Sprinkle with minced parsley.

Add water to the cooking dish of the roasting beef, heat it up and serve it in sauceboat.


ingredients1 Joint of beef (1kg) (2,2lb or 35,27 oz)12 Chicories2 Cloves of garlicButterOilSaltPepperParsley


BLACK PUDDING (BLOOD SAUSAGE) WITH APPLES

COLUMNS A+B

VERY EASY #5

Servings: 4

Preparation 30 minCooking 15/20 min

Peel Golden Delicious apples, scoop them out and cut them into thick slices.

Squeeze lemon and pour lemon juice on apples, to prevent oxidation.

In high-sided frying pan, melt 50g (0,11lb) butter and brown apples over medium heat. Cook over low heat for 10 min, add salt and pepper.

Melt the rest of butter in frying pan. Make holes in black pudding slices with a fork, to prevent them from exploding during cooking. Cook black pudding slices over low heat, about 15 min, turning them over from time to time.

When slices are cooked, put them in a hollow dish, surround them with apple slices.

Serve hot.


ingredients4 Peaces of black pudding50g Butter (0,11lb or 1,76 oz)4 Golden Delicious applesSaltPepper1 lemon


PORK LOIN WITH GARLIC BUTTER

COLUMNS A+B

EASY #6

Servings: 4


Peel Golden Delicious apples, cut them in segments and remove the core. Put them in high-sided frying pan, fry them over fierce heat, cover with a lid, then cook over low heat for 10 min.

Prepare grill. Peel cloves of garlic and place them in garlic squeezer, add 100g (0,22lb) slightly salted butter, mix carefully to obtain homogeneous mixture. Put butter in a ramekin, and store in the fridge, covered with freezer film.

Add salt and pepper on pork loins, sprinkle thyme, put loins on hot grill. Turn down heat and let loins roast 5/7 min on each side, depending on the thickness of the slices. Don't burn loins.

When apples are cooked, mash them and add pepper and nutmeg, add the rest of soft slightly salted butter, mix whole mixture carefully and put this compote in a salad bowl.

Serve hot meat slices, with compote of apples and garlic butter.


ingredients4 Pork loins8 Golden Delicious apples4 Cloves of garlic125g Soft slighty salted butter (0,28lb or 4,41 oz)2 Pinches nutmeg2 Small thyme branches Pepper mill


VEAL CHOPS WITH MUSTARD

COLUMN A

VERY EASY #7

Servings: 4


Melt oil and butter in frying pan. Cook veal chops over fierce heat, 5 min each side. Add salt and pepper, cover with a lid and cook over low heat for 10 min.

Remove chops from frying pan and put them in warm dish.

Put liquid crème fraiche and English mustard in the same frying pan, and mix carefully with meat sauce.

Bring sauce to a boil and pour it on meat.


ingredients4 Veal chops1 Soupspoon oil20g Butter (0,04lb or 0,71 oz)8 Soupspoons liquid crème fraîche4 Soupspoons English mustardSaltPepper


COCKERELS WITH HERBS

COLUMN A

EASY #8

Servings: 4


Rinse lemons in running water, slice them into small dices. Add salt and pepper inside cockerels, then add lemon dices and tarragon leaves.

In big high-sided frying pan, melt butter/oil sauce. Add cockerels in sauce and brown them on each side.

In the high-sided frying pan, add a few branches of thyme and rosemary, full glass of water, cover with a lid, and simmer for about 35 min.

Serve.


ingredients2 Small cockerels2 Lemons1 Bunch tarragonThymeRosemaryButterOilSaltPepper


CHICKEN LEGS (DRUMSTICKS) A LA PROVENCALE

COLUMNS A+B

VERY EASY #9

Servings: 4


Peel and mince cloves of garlic. Rinse pepper, scoop it out and cut it into small dices.

In high-sided frying pan, brown chicken legs in olive oil.

Add mashed garlic and pepper dices, sprinkle with full teaspoon herbs, add salt and pepper.

Cook over low heat for 30 min.

Serve chicken legs with French beans with parsley.


ingredients4 Chicken legs3 Soupspoons olive oil4 Cloves of garlic1 Small red pepperHerbes de Provence (herbs)SaltPepper


ROASTED DAB

COLUMNS A+B

EASY #10

Servings: 4


Preheat oven (7-210°). Put buttered dish in oven. Peel shallots, mince them finely. Put shallots in small saucepan with white wine, simmer to reduce the sauce, without lid, until you obtain ½ soupspoon sauce.

Prepare and gut dabs. Rinse them under running water, mop them with absorbing paper. Put them in buttered dish and cook for 10 min.

Mix shallots with crème fraiche, add salt and pepper, and pour on dabs in the oven. Turn down heat (6-180°) and cook for about 10 min.


ingredients4 Dabs40g Butter (0,09lb or 1,41 oz)3 Shallots1 Glass white wine1 Small carton crème fraîcheSaltPepper


FISH WITH BUNCH OF CAULIFLOWER

COLUMNS A+B

EASY #11

Servings: 4


Prepare fish aroma sauce (see directions for use on sachet). Put fish fillets in cold fish aroma sauce. When sauce is brought to a boil, turn down heat and let fish cools down in the sauce.

Cut cauliflower into small bunches, rinse them in water with a little spirit vinegar. Cook cauliflower bunches in pressure cooker and strain them.

Prepare sauce with lemon juice, salt, pepper and 3 spoons oil, then add the small glass capers.

Strain fish fillets, put them in the middle of hollow dish, surround fillets with cauliflower bunches, pour lemon dressing, and sprinkle with minced parsley.


ingredients4 Whiting fillets (120-150g) (0,26-0,33lb or 4,23-5,29 oz)1 Cauliflower1 Sachet fish aroma LemonOilSaltPepper1 Small glass capersParsley


GRILLED SARDINES

COLUMN A

VERY EASY #12

Servings: 4


Scoop sardines out, cut their heads, rinse them under running water and strain them in absorbing paper.

Preheat oven (otherwise, prepare barbecue if you don't like the string smell of sardines).

Put sardines on oiled grill, add small branches rosemary, bay leaves. Grill sardines over fierce heat, 3/4 min on each side depending on their size. Don't let them burn or dry out.

Add salt and pepper when serving.

Serve with sauce made with lemon juice, olive oil, salt and pepper, a few capers and finely minced shallot.


ingredients16 Big sardines (or 20 small sardines)Small branches rosemaryBay leavesLemonsOlive OilSaltPepperShallotCapers


AU GRATIN AUBERGINES (EGGPLANTS)

COLUMNS B+C

EASY N#3

Servings: 4


Rinse aubergines under running water, wipe them, cut the ends, then cut them into slices (not too thick), without peeling them. Add salt and leave them to sweat for about ½ hour.

Wipe tomatoes, cut them into thick slices, add salt. Peel garlic and onion, mince them in blender. Mix this puree with 100g (0,22lb) mashed bread crumb, 2 soupspoons olive oil, 1 pinch oregano.

Preheat oven (8-240°).

In big frying saucepan, cook 2/3 soupspoons olive oil, cook aubergines into this sauce, then put them on absorbing paper.

Put buttered dish in oven, inset tomato slices and aubergine slices, add salt and pepper, and sprinkle with garlic-onion puree.

Put in oven for 15 min and serve immediately.


ingredients4 Aubergines4 Tomatoes1 Big onion2 Cloves of garlic100g Bread crumb (sort part of the bread) (0,22lb)Olive OilOreganoSaltPepper


ROASTED CHICORIES

COLUMN B

EASY #14

Servings: 4

Preparation 10 minCooking 1 h 30 (over very low heat)

Rinse chicories under running water, without soaking them. Wipe them carefully. Remove basis of chicory with sharp knife.

Put 1/3 of butter in casserole. Put chicories on butter. Add salt, pepper, sugar and lemon juice. Cover with greaseproof paper, then cover casserole with a lid. Cook over very low heat, to prevent chicories to caramelize.

Check cooking progress with a knife, after 1 hour.

When chicories are soft, remove lid and paper and let cooking water evaporate.

Sprinkle with minced parsley and serve.


ingredients8 Chicories40g Butter (0,09lb or 1,41 oz)2 Teaspoons lemon juice2 Teaspoons sugarSaltPepperMinced parsley


Chapter III

DESSERTS



BOWL OF FRUITS

COLUMNS A+B

VERY EASY #1

Servings: 5


Whisk soft white cheese with 2 soupspoons sugar, to obtain creamy fromage blanc.

Whisk egg white to obtain stiff egg white, then add the rest of sugar. Gently mix soft white cheese and egg white.

Rinse fruits, wipe them, stone them. Slice fruits (except 5 apricot halves), remove grapes seeds, add fruits to soft white cheese.

Split fruits into 5 fruit dishes, decorate with apricot half and mint leaves on top.


ingredients250g Low-fat soft white cheese (0,55lb or 8,82 oz)1 Egg white3 Soupspoons caster sugarAbout 15 small plums1 Bunch of grapesAbout 10 apricotsMint leaves


APPLE CHARLOTTE

COLUMNS B+C

EASY #2

Servings: 6


Peel apples, core them and remove seeds, slice them into segments, and cook them over low heat (with a little water). When apples are cooked, mash them in compote, add sugar and mix carefully.

Preheat oven (7-200°). Butter charlotte tin.

Slice sandwich bread, remove crust, butter slices, cut some in triangles and some in long rectangles. Put triangles on buttered side in the bottom of tin, overlapping each other a little bit.

Put rectangles, on buttered side, against the inner wall of the tin. Pour compote, cover with the rest of bread triangles (buttered side above).

Bake in hot oven for 35 min.

Let charlotte cool down before turning out. Serve charlotte, hot or cold.


ingredients1kg Cox's orange pippins (2,2lb or 35,27 oz)100g Sugar (0,22lb or 3,53 oz))1 Stale sandwich bread75g Butter (0,17lb or 2,65 oz)


PINEAPPLE WITH ORANGES

COLUMN B

EASY #3

Servings: 6

Preparation 30 min

Rinse carefully juicy oranges. Rub the edges of sugar lumps with orange skins, in order to impregnate them with zest. Squeeze juicy oranges. Cook juice and sugar until you obtain syrup.

Let syrup cool down.

Peel pineapple. Remove hard parts sticking to the skin. Remove "eyes" and core with a small knife. Cut it into regular slices and put them on serving dish.

Peel oranges. Separate pieces and remove seeds.

Decorate pineapple with peeled orange pieces.

Store in the fridge and pour cold orange syrup on the dish when serving.


ingredients1 Big pineapple3 Juicy oranges3 Oranges for decoration10 Sugar lumps


CHERRIES IN A PARCEL

COLUMNS B+C

EASY N#4

Servings: 6


In flaky pastry, cut 6 square pieces (side: 15/18 cm). Rinse and stone cherries. Crumble finely brioche.

Mix brioche crumble with sugar and almond powder.

Put one teaspoon crumble in the middle of each pastry squares.

Put a few cherries. Cover with another spoon of brioche crumble.

Brush the surroundings of pastry with a little water, and fold them as small parcels. Put on the wet grill.

Bake on medium heat (6-180°).


ingredients350g Flaky pastry (0,77lb or 12,35 oz)300g Cherries (0,66lb or 10,58 oz)1 Small brioche (a little stale)50g Caster sugar (0,11lb or 1,76 oz)50g Almond powder (0,11lb or 1,76 oz)


CHAUDFROID OF RASPBERRIES FLAMBE WITH KIRSCH

COLUMNS A+B

EASY #5

Servings: 6

Preparation 8 minStore ice-cream in the fridge for 1hCooking 5 min

Take ice cream out of the freezer and store it in the fridge. Put ice cream in a wide bowl. When serving, cook sugar, butter and water in a big frying pan.

When syrup is to the brought to a boil, simmer to reduce until you obtain lightly brown caramel, then put raspberries in syrup and fry them quickly (avoid to smash them).

Flambé with kirsch.

Surround ice cream with this hot flavoured compote.

Serve immediately.


ingredients75cl Vanilla ice cream750g Raspberries (1,65lb or 26,46 oz)75g Caster sugar (0,17lb or 2,65 oz)30g Butter (0,07lb or 1,06 oz)15cl Water4cl Kirsch


CHAUDFROID OF CARAMELIZED APPLES

COLUMN B

EASY #6

Servings: 6


Rinse raisins and put them in rum for them to swell. Peel apples, core them and cut them into 8 slices each.

Melt butter in big saucepan. When butter turns roux, brown apples. Turn them over after 3/4 min.

Sprinkle with sugar and cook 10 min, turning over gently, to obtain caramelized and brown mixture.

When serving, put 2 vanilla ice cream scoops in each dish, put hot apple slices in dishes, sprinkle with raisins and pour a dash of rum.

Serve immediately.


ingredients4 Apples (good for cooking)Golden Delicious or Granny Smith50g Butter (0,11lb or 1,76 oz)125g Caster sugar (0,28lb or 4,41 oz)50g Raisins (0,11lb or 1,76 oz)3 Soupspoons rum


COMPOTE OF PEACHES A LA NORMANDE

COLUMN B

VERY EASY #7

Servings: 6


Peel peaches. To make it easier, make an incision in the peach with a sharp knife, and put them in boiling water, the skin will be easily removed.

Stone them.

Cut fruits into 6/8 slices each, put them into pressure cooker with rinsed and hulled strawberries, sugar and apple juice.

Cover with a lid.

Bring to a boil, to obtain a smooth mixture (20/30 min depending on the ripeness of fruits).

Serve very cool.

This recipe can be made using micro-wave oven, and the cooking time will be reduced.


ingredients1kg Small ripe peaches (2,2lb or 35,27 oz)200g Strawberries(0,44lb or 7,05 oz)100g Caster sugar(0,22lb or 3,53 oz)1 Big glass apple juice


FLAMBED FIG

COLUMNS A+ B

EASY #8

Servings : 6


Peel entire figs. Melt butter in high-sided frying pan. Put figs in butter when it is brown. Turn them over to impregnate them with butter, and sprinkle sugar.

Cook 10/15 min, turning them over once or twice, until the bottom is caramelized.

Pour lemon juice.

Pour cognac on fruits in hot high-sided frying pan. Flambed.

Serve with crème fraiche and caster sugar.


ingredients24 Ripe figs50g Butter (0,11lb or 1,76 oz)50g Caster sugar(0,11lb or 1,76 oz)1 Lemon juice5Cl Cognac (French brandy)20cl Crème fraîcheCaster sugar


APPLE AND MANGO BROCHETTES

COLUMN B

EASY #9

Servings: 4


Peel and cut apples into thin slices.

Peel mango, cut slices on each side of the stone.

Insert slice of mango between slice of apple. Make 4 shares.

Stick a wooden stick in the middle of each share, in order to put all slices in a sandwich.

Rinse mint leaves. Slice lime. Decorate apples/mangos with mint leaves and thin slices of lime.

Prepare syrup with juice from second lime, sugar and water.

Pour syrup on fruits when serving.


ingredients4 Granny Smith apples2 Ripe mangos2 Limes100g Caster sugar(0,22lb or 3,53 oz)25cl Water1 Bunch Mint leaves4 Little wood sticks


ALL THE RECIPES MARTIN'S DIET

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