Grapes are not consumed only in nature. You can also cook it and enjoy its benefits. It contains vitamins, minerals and trace elements.
At breakfast, vitamin bowl of the grape harvest
For 1 person: 50 g of quinoa (choice of 3 colours), 25 cl of vegetable milk (soy, coconut, almond …), 1 tbsp. coconut cream, ½ vanilla pod, 1 tbsp. coconut sugar, 1 tbsp. chia seeds, 1 bunch of black grapes Muscat du Ventoux AOP variety, 1 tbsp. of goji berries, 1 tbsp. dried cranberries, ½ banana, 4 almonds, 1 tbsp. grated coconut.
Rinse the quinoa well under the water and pour it into a saucepan with the vegetable milk of choice, open vanilla pod and coconut sugar. Bring to a boil and cook on low heat for 15-20 minutes.
Meanwhile, rinse the grapes. Cut banana slices. When the quinoa is cooked, remove the vanilla pod and add the coconut cream to the cooked quinoa.
Spread the quinoa-coconut in a large bowl, sprinkle with grated coconut, banana slices, chia seeds, goji berries, cranberries, almonds and add the muscatels of the Ventoux Muscat AOP at will. To taste immediately.
Pizza goat cheese, bacon and grapes from our regions
For 6 people: 300 g puff pastry, 3 small bunches of black grape variety Muscat du Ventoux PDO, 3 small bunches of white grapes variety Danlas or Centennial, 1 goat’s log, 6 slices smoked bacon, 3 shallots, 8 leaves of sage, 1 egg, 8 cl olive oil, 2 tbsp. honey, 1 tbsp. mustard. For the salad: 6 endives, 10 sprigs of chives, 3 sprigs of parsley, 10 cl of liquid cream, 1 tbsp. olive oil, 1 tbsp. of wine vinegar, salt and pepper.
Cut the bacon into pieces. Peel and chop the shallots. Cut the goat cheese into slices. Seed the bunches of grapes. Preheat the oven to 200 ° C.
Spread the dough in a buttered mould or directly on the baking sheet lined with baking paper. Form the edges around the edge by folding them over 1 cm. Whisk the egg with honey, mustard and 5 cl olive oil. Brush the dough with this mixture and sprinkle with chopped shallots. Spread the grapes, goat slices and bacon pieces. Add the sage leaves and then drizzle with the remaining olive oil. Bake for 25 minutes.
Prepare the salad. Remove the stalks and detach the leaves. Cut the larger ones into 4 cm pieces. Whip the cream with the oil and vinegar. Add finely chopped chives and parsley, salt and pepper to taste. Season the endive.
Serve the pie at the end of the oven, with the fresh endive salad.
Veal with fresh grapes Burgundy style
For 4 people: 1.5 kg of veal sauté (necklace, shoulder), 400 g of pink grapes, 4 bay leaves, 2 sprigs of thyme, 2 tbsp. flour, 75 cl red wine, 4 tbsp. tablespoon of sunflower oil, salt and pepper.
Heat the oil in a pan and colour the pieces of meat on all sides. Add the flour, stir to coat the meat, wet with wine, add ¼ litre of water, thyme and bay leaf and simmer for 2 hours undercover and over low heat.
When the meat is soft and detaches easily from the heat, add the washed grapes, cover and let stand for 5 minutes covered to heat the grapes, which must be warm and crisp. Serve veal bourguignon with peas or mashed potatoes.
Homemade fig, walnut, raisin and frangipane tart
For 4 people: 6 fresh figs, 20 walnut kernels, 200 g of grapes (muscatel or Chasselas), 80 g of soft butter (in the ointment), 80 g of sugar, 80 g of almond powder, 2 eggs, 1 shortbread. Optional: a touch of brown rum or bitter almond extract to flavour frangipane.
Preheat the oven to 180 ° C. In a salad bowl, put the softened butter, the eggs and pour the sugar and the almond powder. Mix well with a whisk or fork until smooth. As an option, add a few drops of bitter almond extract or brown rum, depending on taste.
Cut 6 discs in the shortcrust pastry and place in tartlets. Divide the frangipane into the moulds.
Wash and dry the figs and grapes. Sprinkle the grapes and cut the figs into wedges or “flower”. Arrange fruits and nuts harmoniously in tartlets. Bake 25 to 30 minutes. Serve warm or cold.
For a large family pie, add 10 minutes more.