Think of alpine cuisine and you might be forgiven for thinking of hearty, warming dishes involving melted cheese. But summer brings a wealth of local produce and culinary possibilities. Kumari at SkiVillaroger has shared with us two fabulous recipes - ideal for summer wherever you are!
Gooseberry and Creme Fraiche Tart
Gooseberries are in abundance in all our gardens and quite often a forgotten fruit. We picked lots yesterday and here is a great easy tart that's perfect to finish off a Summer BBQ lunch :-
INGREDIENTS
- Shop bought Short Crust Pastry
- 450g gooseberries topped and tailed.
- 100ml Creme Fraiche
- 2 large egg yolks
- 40g caster sugar
- 1 teaspoon of balsamic vinegar.
Heat oven to 190 degrees
Grease a flan dish and line with shop bought short crust pastry. Prick the base and give it an egg wash before blind baking in the oven for 15mins. Remove when turning golden and reduce oven to 180 degrees.
Place gooseberries in flan case.
Mix together creme fraiche, egg yolks , sugar and vinegar.
Pour over the gooseberries and bake in oven for around 40 mins until set.
Let cool for 20 mins before serving.
If you have any remaining gooseberries, throw in a blender to make a compote to serve alongside the tart or for your breakfast yogurt / cereal in a morning.
Baked Figs with Goats Cheese
We are lucky enough to be able to obtain locally produced goats cheese here in Villaroger.
We can see the goats in the field and visit the farm where it is made.
We can also choose our maturity ie Fresh, under 1 week old, or Mature or more matured. For this recipe I tend to use a younger goats cheese so as not to take away the taste of the figs.
INGREDIENTS
- 6 ripe figs , put a cross on the top of each to open then up.
- 200g goats cheese
- Olive Oil
- Honey
Heat oven to 180 degrees
Stuff each fig with the goats cheese and season.
Brush with olive oil.
Place in oven for around 10 mins, then pour a little honey on each and cook for another 5 mins.
Serve on a bed of mixed leaves.
Make a dressing of Olive Oil, Balsamic Vinegar and a little bit of honey, not forgetting the bit of juice left from the tray you baked the figs on.
Pour over and serve immediately.
Ski Villaroger are Jonny and Kumari and are based in Paradiski ski area. They offer week-long or short break holidays in both winter and summer. The area is their home and has been for several years, so the knowledge and experience you get when you stay with them is 100% first hand!
In winter you can choose to ski locally in the extensive Paradiski area, or take advantage of the location and ski up to 7 different areas - Ste Foy, Val d'Isere, Tignes and La Rosiere are all close by.
In summer you can enjoy the charm of the local villages and there are many ways to explore the spectacular area - try hiking or road and mountain biking. It's a great base for a motorbike touring holiday too!
