Hi little foodies!!
We do hope all of you are doing fine even though it’s mid-december as known as a quite difficult period. It’s already cold outside, there’s a lot to be done before the end of the year and it’s not Christmas yet.
For four people and less than 6€/person (£4.75 $7.47)
- 3 peppers
- Small cream pot
- Traditional wholegrain mustard
- Herbes de provences
- 250 grams of Cantal
- Pie dough
- Olive oil
- Half a lemon (juice)
- Green salad
- A Sauvignon Blanc Petit Clos by Clos Henri 2013 bottle – serving cool or at room temperature.
- Put the pie dough in a pie plate and using a fork poke holes in the bottom of the crust. That will keep your pie from moisture while baking.
- In a big bowl grate the cantal
Tip: you can use another hard cheese, even a stronger one depending of your taste.
- Add three spoons of cream. We use crème fraîche but another one will do it, as heavy cream for example.
- One spoon of traditional wholegrain mustard with a spoon of herbes de provence.
- Mix it all until having an homogenous paste.
Tip: – Herbes de provence is a pretty common ingredient of French cuisine, it’s basically a mix of dried herbs.
- Cut the peppers in small cubes. We used three peppers of different color but you can absolutely used three of the same color if you want
- Spread equally the cream mix on the pie dough
- Add the pepper cube on it and unleash your creativity!
- Pour a trickle of olive oil over the pie and put it in the oven for 30 min at medium hot 200°C /400°F/Gas Mark 6
3. Third step:
- While baking the pie, prepare your plate with salad, wine glass and a slice of bread. Here we have smooth and yummy spinach leaves!
- Mix half a lemon juice with three spoons of pesto for the salad dressing
- Take your bottle of Sauvignon of the fridge and get ready to serve it along with a warm slice of cheesy pepper pie!!
4. About the wine:
Petit Clos by Clos Henri, produced by Henri Bourgeois in the Marlborough region.
Color: +++ Brilliant and clear lemon color
Nose: ++ Fresh nose with mineral and fruity notes (citrus, grapefruit…)
Mouth: +++ Franck attack, dry and crispy mouth. A smooth texture with an attractive and refreshing acidity.
- New Zealand is worldwide renown for its white wines specially its premium Sauvignon Blanc.
- The Marlborough region is its most famous winemaking region with nearly 2/3 of its national vine area. The warm and dry weather make it an great place for Sauvignon Blanc grape variety (more than 17 800ha).
- Sauvignon Blanc is one of the most used white grape variety in both Old (France, Bordeaux region, Loire region) and New World (New Zealand, South Africa, Chile and Argentina).
- Clos Henri is a New Zealand estate established in 2000 by the french winemaker Henri Bourgeois.
- Its multi awarded wines are an expression of its savoir-faire and New Zealand land richness.
> If you want to know more about Clos Henri history, please visit – http://www.clos-henri.com/
> about New Zealand wine, please visit – http://www.nzwine.com/
Get ready to amaze your friends and family with this delicious, original and colorful meal!! We’re waiting for your comments.
Bon appétit 🙂