HOLIDAY RECIPES
RECIPE N°01
GRAVELAX SALMON
@Yumiaouss
PHOTOS @yumiaouss
INGREDIENTS
Serves 6
- 600 g salmon fillet
- 80 g coarse salt
- 80 g white sugar
- Zest of 1 lemon
- 1 small raw beet, grated
- 1 bunch dill
Preparation
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1. In a salad bowl, mix all the ingredients (except the salmon) and set aside a few sprigs of dill for decoration. Lay out a strip of cling film on a work surface and spread out half the mixture.
2. Remove the skin and bones from the salmon fillet. Place it on the mixture and cover it completely with the other half of the mixture. Massage the salmon into the mixture.
3. Wrap tightly in cling film. Leave to marinate in a container in the fridge for at least 24 h (48 h at best).
4. Unwrap the salmon, rinse thoroughly in cold water, then dry with a clean cloth. Slice thinly and enjoy as an appetizer with dill and lemon, or on blinis.
RECIPE N°02
The pavlova log with exotic fruits
@Yumiaouss
PHOTOS @yumiaouss
INGREDIENTS
Serves 6
WHIPPING CREAM
- 250g mascarpone
- 200ml full cream
- 1 vanilla pod,
- 1tsp powdered sugar
LA MERINGUE
- 3 egg whites
- 1 cs lime
- 100g white sugar
- 100g powdered sugar
LHE MANGO PASSION CONFIT :
- 1 mango,
- 2 passion fruits
- 2 tablespoons brown sugar
Preparation
1. Crème montée: Whip the cream in a chilled bowl with a mixer (it’s best to place the bowl in the fridge 1 hour beforehand, and the same goes for the cream and mascarpone, so that the cream can set properly). Then poach the cream all around the meringue.
2. Meringue: Beat the egg whites until stiff. Beat in the sugar in 3 batches with an electric mixer until smooth. Fold in the powdered sugar in 3 additions using a pastry blender. Poach the meringue in the desired shape (I opted for a rectangular log shape), add grated coconut on top, and bake in a preheated oven at 95-c for 1h30. (I also made mini meringues with my leftovers for decoration) Leave to cool completely.
3. Mango passion confit: cook the fruit for 5 to 10 minutes, stirring constantly. Then mash with a fork and leave to cool at room temperature, then refrigerate.
4. Add the mango passion fruit confit to the center, and cover with cream.
5. Garnish with fresh mango, passion fruit and shredded coconut.
6. Store in the fridge (same day is best) and keep well chilled.
MAËLLE TERBAH
Can you introduce yourself?
My name is Maëlle, also known as “Yumiaouss” on social networks. I’ve had a passion for cooking since I was very young, a passion passed on to me by my mother and grandmother. I share colorful, gourmet recipes from everyday life. I love world cuisine, and Asian cuisine in particular! I never start a day without my matcha latte, and I never finish a meal without a little sweet note.
How did your passion for cooking come about?
Watching my mom and grandmother prepare tasty dishes for us all to enjoy together as a family on Sundays was a great inspiration to me, and continues to inspire my recipes today.
What shouldn’t be missing from the Christmas table?
Clementines! I can’t imagine Christmas without a pretty basket of clementines, and the smell of them alone makes me think of the festive season.
Your favorite culinary tip?
Red onion pickles! It’s simple to make, and adds zest and color to any dish, it’s sublime.
The utensil you can’t cook without?
The maryse! I hate waste, and this utensil ensures that not a crumb is left.
If you have to choose...
SAVOURY OR SWEET? I can’t end a meal without a little sweetness, so I’ll say both.
A BOOK? Mine coming soon, stay tuned!
AN ARTIST? Hayao Miyazaki
A DRESS? A comfy sweater dress, tights and platform Dr Martens
A PLACE? Nara in Japan
YOUR PROJECTS? I can’t wait for my very first cookbook to come out in January 2024.