Traditional products from Rwanda
Bleu des colinnes
Roasted pears with Bleu des Colinnes cheese
INGREDIENTS :
2 pieces of pear
160 grams of Bleu des Causses AOP cheese
1 tbsp of heavy cream
8 pieces of walnut kernels
15 grams of butter
1 tbsp of liquid honey
1 chive leaf
PREPARATION:
- Preheat the oven to 180°C. Melt the butter with the honey in a saucepan, mix.
- Cut your pears in half and remove the core. Place them in an oven dish.
Pour the butter-honey mixture over it. Bake for 20 minutes.
- Cut the blue cheese into pieces and put it in a bowl. Add the cream and chopped herbs.
Mix everything together. Take out the pears and fill them with the mixture, add the walnuts and bake for another 5 minutes.
Endive bites with green apple, blue cheese and walnuts
INGREDIENTS:
Green Apple
Chopped nuts (¼ cup)
Crumbled blue cheese
Greek yogurt - 15 ml
Apple cider vinegar - 5 ml
Salt and freshly ground pepper - To taste
Fleur de sel
PREPARATION:
- In a bowl, gently mix all the ingredients except the endive leaves.
- Adjust the seasoning and refrigerate the mixture until serving.
When ready to serve, place a small spoonful of the mixture onto the endive leaves. Garnish the bites with chopped chives, a drop of olive oil, and fleur de sel.
Avocado, chicken and Bleu des Colins wrap
INGREDIENTS:
Bleu des Collines
1/2 avocado
1/2 onion
1 chicken breast
Olive oil
Tortilla
Little Gem lettuce
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PREPARATION:
- Mash 40 grams of Bleu with 1 tablespoon of crème fraîche and some pepper.
- Slice 1/2 an avocado. Set aside.
- Peel 1/2 an onion and slice it into thin strips. Set aside.
- Cut 1 chicken breast into pieces.
- In a frying pan, sauté the onion slices in olive oil for 5 minutes, then add the chicken pieces.
- Cook through, season, then set aside.
In the same pan, toast a tortilla.
- Once ready, place it on a plate and add a few Little Gem lettuce leaves, the chicken and onions, the avocado slices, and the Bleu.
- Roll the wrap