Cozy afternoon cooking a plant-based French lunch with Sarala Terpstra

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Bonjour everyone!

Today I'm meeting with Sarala Terpstra in Bordeaux. She published a book with plant-based versions of French classic dishes that I absolutely love! I have used this to cook for our guests and admire her creativity in creating plant-based alternatives.
We're cooking two recipes from her book today.
Here are the full recipes if you want to try them at home:

Eggplant Meunière
2 servings
1 large eggplant
1/4 cup / 30g all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup / 60 ml water
salt for sprinkling
1 teaspoon olive oil + more for drizzling
fresh lemon juice
a handful of fresh parsley

1. Trim the end of the eggplant and peel
2. Stand the eggplant upright and slice into 4 evenly thick pieces, lengthwise
3. Sprinkle the eggplant slices with salt on both sides and allow them to sit on a plate
4. Preheat the oven to 400F/200C
5. In a mixing bowl, stir together the flour, water, onion powder, garlic powder and 1 teaspoon olive oil to make a batter
6. Grease a large baking dish with olive oil
7. With a tea towel dry the eggplant slices
8. Use your hands to fully coat the eggplant slices with the batter
9. Lay the battered eggplant in the baking dish and bake for 20-25 minutes until golden and crispy
10. Lay two eggplant slices on each plate and drizzle with olive oil and lemon juice. Sprinkle with fresh parsley


Tarte Tatin

1 store-bought puff pastry
1/3 cup / 70g sugar
1/2 teaspoon water
1 tablespoon olive oil
6 apples, peeled and quartered
1 teaspoon vanilla extract

1. Preheat the oven to 375F/190C and place your baking dish in the oven to warm it up
2. Melt the sugar in a saucepan with the 1/2 teaspoon of water, stirring continuously until brown and caramelizing. Immediately pour the caramel into the warmed baking dish. Tilt and spread so that the caramel completely coats the bottom of the dish. Set aside for the caramel to harden
3. Heat the olive oil in a skillet, add the apples and fry for a couple of minutes. Splash the apples with a little water, stir in the vanilla, cover and simmer until the apples start to soften
4. Arrange the apples on top of the caramel in a circular pattern, curved side down, moving them around until they snugly fit
5. Place the puff pastry on top of the apples and prick all over with a fork. Make a slit in the center of the dough with a knife
6. Bake the tarte tatin for 45 minutes
7. Allow the tarte tatin to cool, then place a serving plate on top of the baking dish and carefully flip the dish over. Rearrange any stray apples, pour any remaining caramel from the dish over the apples and serve.

Follow Sarala on Instagram:
@thebordeauxdiary

Bookings for our cabin or cottage at our refuge d'hôtes in Burgundy:


Find us on Instagram:
@lasource_bourgogne
@frenchvintagestyle_com

My husband Olav's YouTube channel on our renovations and building works (in Dutch):
@aandefranseslag on YouTube
@AandeFranseslag

My alignment coaching business:
www.marloeshalmans.com
My training business:
www.thehappyatworkagency.nl

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