Do you like cooking ?
Here are some traditional Aveyron recipes which you can try in our restaurance and then cook later at home on your return after your Aveyron holiday
Ingrédients for 4 persons :
– 1 kg of potatoes
– 400 gr of tome fraîche cheese
– 200 gr of thick creme fraîche
– 1 or 2 cloves of garlic
– Salt and pepper
Peel the potatoes and garlic.
Cut the potatoes into large pieces and cook them with the garlic for 20 minutes in boiling water.
Meanwhile, cut the cheese into thin slices. When the potatoes are ready, remove the garlic, mash the potatoes (preferably in a potato ricer) and add a little of the cooking water to achieve the desired consistency.
Stir in the crème fraiche mixing it with a wooden spoon, then quickly add 400g of cheese stirring it vigorously to aerate the aligot. When ready the aligot will hang in ribbons from the end of the spoon.
You may wish to add more crushed garlic.
– 800 g of stale bread
– 3 onions
– 5 cabbage leaves
– 400 g of grated Laguiole (rather than Cantal)
– 1 l of stock
– 10 cl of dry white wine
– a little duck fat
– Salt and pepper
In a large pan, heat the duck fat and soften the chopped onions. Blanch the cabbage leaves for 15 minutes.
Add the cabbage leaves to the onions and pour in the stock and the wine. Let these simmer for 30 minutes.
In a large gratin dish, alternate slices of bread, grated cheese and a good ladleful fo stock (with cabbage and onion).
Finish with a layer of cheese.
Cook in the oven at 180°C for about 45 minutes.
You can eat these as a main dish or as an aperitif, with a little pate or herbs. And you can eat them hot or cold!
Ingrédients for 4 persons
4 ou 5 blette leaves
300 g sausage meat
garlic, onion, chives
2 glasses of milk
200 g of flavour
Mix all the ingredients in a food processor, leave them to rest for at least an hour then cook them.
Place a ladleful of the mixture into a well oiled pan, turn them and place them on absorbent paper.
To be eaten hot or cold or even reheated. They keep very well.
le gâteau à la broche
Conical and with branches they can make you think of a Christmas tree.
– 1kg of crystal sugar
– 1kg of T55 flour
– 1Kg of butter (83% fat)
– 24 eggs
– Flavour according to taste: vanilla, orange blossom, even roquefort !…
The mixture is poured on to a conical spit (or a wooden mould covered in baking paper in the shape of a sausage), turning more or less quickly and near a source of heat. Traditionally hand turned they can be powered by an electric motor.
The mixture solidifies like a pancake, forming a ring lengthened by stalactite like projections from the spit.
The process is repeated several times to build up the cake layer by layer.
When it is cooled, removed from the mould and cut into sections, the cake from the spit reveals its characteristic golden rings.
The record is 1.8 meters long, with 25 layers, giving a weight of 45kg.
Soufflés au fromage from Laguiole AOC fermier Lou Brenac and curry
Ingredients for 4 persons :
For the béchamel sauce: 50 g of butter – 50 g of flour – 50 cl of milk.
Pour the soufflé :
– 6 eggs, whites and yolks separated
– 200 g of Laguiole cheese AOC Fermier Lou Brenac cut into a small dice
– 3 teaspoons of curry powder
– A little grated Laguiole (AOC Fermier Lou Brenac)
– Salt and pepper
Preheat your oven to 210°C.
To prepare the béchamel, boil the milk in a pan.
In another pan melt the butter.
When the butter has melted, add the flour all in one go and mix with a wooden spoon, Add the milk a little at a time stirring well and thickening the mixture.
Add the egg yolks one by one into the warm béchamel, then add the diced cheese and the curry powder. Melt the cheese.
Beat the egg whites but not too firmly and add 1/3 to the béchamel whisking energetically. Then add the rest of the egg white lifting from bottom to top.
Carefully butter the ramekins and sprinkle them with cheese.
Fill the ramekins to a ¾ level and cover them with grated cheese.
Cook in the oven for 15 minutes at 210°C.
Ingrédients pour 1 Kg (4 or 5 fricandeaux) :
– 330 gr of pork neck
– 330 gr of pork breast
– 330 gr of pork liver
– 1 egg
– 15 cl of milk
– Salt, pepper, seasoning (nutmeg, 4 spice), according to taste
Chop and mix all the meat.
Add the seasoning, milk and egg.
Mix well to achieve a ball.
Wrap the ball in the crepine.
Cook for 50 minutes at 180°C then 90 minutes at 120°C.
This can be eaten hot or cold, accompanied by a good slice of local bread and a nice green salad.