John Myers
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Les Trois Petits Trésors
The perfect les trois petits trésors recipe with a picture and simple step-by-step instructions.
Toasted bread with anchovies and quail eggs
- 1 Ciabatta
- 1 Can Anchovies (anchovies)
- 10 Quail eggs
- 1 Clove of garlic
- 1 tbsp Olive oil
- 10 g Cumin seeds
- 1 Onion red
Salade marocaine
- 1 Cucumber fresh
- 6 Tomatoes
- 1 bunch Fresh coriander
- 1 Spice mix Morocco
Red lentil soup
- 1 Onion
- 2 Carrots
- 60 g Butter
- 200 g Lentils red
- 1 liter Vegetable broth
- 125 g Yogurt
- Salt
- Pepper
- 1 tbsp Lemon juice
Toasted bread with anchovies and quail eggs
- Preheat the oven and cut the ciabatta into slices. Then peel the garlic, chop in the press and mix with olive oil. In the meantime, cook the quail eggs for about 4 minutes and then peel and halve. Now peel the onion and cut into rings.
- Roast the ciabatta in the oven and then rub it with the garlic oil. Then top the toasted bread with the halved quail eggs, the anchovy fillets and the onion rings. Garnish with a little toasted cumin.
Salade marocaine
- Peel the cucumber and cut it into very small pieces. Also cut the tomatoes into very small pieces. Then wash and finely chop the fresh coriander. Mix everything well and finally season with the spice mixture (it is best to use the “Salade Marocaine” mixture).
Red lentil soup
- Peel the onion and carrots, cut into small pieces, place in a saucepan with 1 tablespoon of butter and cook until they are no longer raw. Then add the lentils and keep stirring until they are coated with fat. Now add the vegetable stock and the yoghurt and stir everything well. Then let the soup simmer over low heat for 20 minutes. Then puree the soup and season with salt, pepper and lemon juice.
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