FRIJE

Instructions

• 1.   On the menu this week, no specific days, we eat what we feel like in the fridge.
  
  Buckwheat Galette (with ham, cheese, and/or cream mushrooms) / grated carrots
  
  Leek and Rochebaron Poireauflette
  
  Garlic-free aioli (I don't like raw garlic)
  
  Cauliflower gratin
  
  And on Friday evenings, it's usually leftovers if there are any, or snack time (olives, sausages, cheese, nuts, accompanied by a glass of red or white wine).
• 2.   SHOPPING LIST:
  
  Buckwheat or black wheat galettes
  
  2 kg of carrots
  
  Avocado (frozen diced for me)
  
  Salad seeds
  
  Cheese shavings
  
  Homemade vinaigrette
  
  Potatoes for the aioli (with moderation, GI 65, but the GI decreases a bit because they are accompanied by vegetables and eaten cold, but be careful, they need to be steamed with the skin)
  
  Eggs
  
  Shrimps
  
  Homemade mayonnaise if possible
  
  Leeks for the poireauflette
  
  1 Rochebaron or 1 Reblochon cheese
  
  Grated ham or bacon for the poireauflette
  
  1 large cauliflower
  
  Whole milk
  
  Spelt flour
  
  Salted butter
  
  Thick full-fat cream
  
  Ham
  
  Grated Comté cheese (for the galettes and cauliflower gratin)
• 3.   Peel the carrots, cut the cauliflower into florets, and rinse them.
  
  Keep half of the carrots for grating.
  
  Cut off the ends of the mushrooms and rinse them.
  
  Slice them.
  
  Rinse the potatoes.
  
  Steam the potatoes with the skin on (in the pressure cooker for me, 23 minutes).
  
  Meanwhile, cook the eggs (in the Thermomix for me, 13 minutes).
• 4.   In a pan, sauté the sliced leeks in butter and add the bacon or grated ham.
  
  In another pan, sauté the mushrooms in butter, add the cream, and set aside in a container.
  
  When the potatoes are cooked, move on to the carrots and then the cauliflower.
• 5.   Meanwhile, prepare the béchamel sauce in the Thermomix (https://sansucretsanscomplexe.over-blog.com/2021/03/gratin-de-chou-fleur-ig-bas.html)
  
  Put 40 g of butter in the Thermomix bowl.
  
  Cook for 3 minutes / 100°C / speed 1.
  
  Add 50 g of spelt flour.
  
  Cook for 3 minutes / 100°C / speed 1.
  
  Add 500 g of whole milk, 1/2 tsp of salt, pepper, and nutmeg.
  
  Cook for 6 minutes / 90°C / speed 4.
  
  Preheat the oven to 180°C.
• 6.   Meanwhile, transfer the leeks to a gratin dish and cover with Rochebaron or Reblochon cheese.
  
  Bake for 35 minutes.
• 7.   Meanwhile, grate the carrots and keep them chilled in a salad bowl.
• 8.   Once the poireauflette is cooked, switch the oven to the grill setting at 250°C.
  
  Put the cauliflower (keeping some for the garlic-free aioli) in the gratin dish with the béchamel sauce and grated Comté cheese.
  
  Grill for 10 minutes.
• 9.   So, in the end, you have:
  
  a container of grated carrots to garnish with avocado, salad seeds, and cheese shavings
  a cauliflower gratin
  a poireauflette
  cream mushrooms for the galettes
  vegetables, hard-boiled eggs, and shrimps for the garlic-free aioli
  
  The grated carrots are missing in the photo!