So, here we are, right in the middle of the golden week. All our friends have left and we’re planning to spend a few days doing some DIY and gardening. Having friends at home I spent a lot of time in the kitchen to prepare them my classics: breakfast with freshly baked bread, creamy scrambled eggs, local products: ham, fresh fruits… For lunch, it is more about vegetables and salads, and for dinner, since evenings are still chilly, cocotte cooked Isumi pork filet with new potatoes and angelica. And the little bonus for dessert: fruits tarts with coconut custard. All my recipes are meant to take the best of the local ingredients with simple preparations.

So here are my recipes:

Cocotte pork filet

– 1 pork filet, the size depends on the number of persons you are cooking for

– 2 large new potatoes/person

– a bouquet of fresh angelica (ashitaba)

– olive oil

– salt and pepper

Cover the bottom of your cocotte with 1mm of olive oil. Set the pork filet and start cooking at low heat. Brush the new potatoes undr water to remove soil and dust and the thickest skin. Cut them in 4, add them in the cocotte. Cook under cover for 25min, stir regularly. Wash the ashitaba, cut the hardest part. Add to the cocotte with salt and pepper, and continue cooking until the bottom is all golden, and stir a few times while cooking at high heat. Finish with a bit of olive oil to melt all the extracts. At the moment of serving cut roughly the ashitaba with scissors.

Coconut custard fruits tart 

The recipe is basically the same as here except that I  added some fresh coconut in the custard, and added mangoes to the strawberries. The result was 12 superb little tarts! I now often do individual fruits tarts to avoid having to cut them and damaging there beautiful balance and aspect. I also find it easier to keep them that way.