5 recipes to bring back the flavors of childhood

We all have fond memories of our childhood. A dish simmering on the fire, a cake prepared by a grandmother, a ritualized family meal. Joséphine and Antoine, co-founders of URBAN CUISINE, have played the game of nostalgic recipes and share five dishes with the good taste of their childhood.

Savory recipes to rediscover the flavors of childhood

Old fashioned ratatouille recipe

“She reminds me of the return from school, when the smell was already filling the whole house. The small vegetables cooked over low heat for hours in a huge metal pot. This is one of my mom's best recipes!” Josephine

Ingredients for 6 people

5 tomatoes, 2 to 3 peppers, 4 to 6 courgettes, 2 aubergines, 2 to 3 onions, 3 cloves of garlic, 1 bay leaf, 1/2 glass of oil, a pinch of salt and pepper

Steps

1. Rinse, peel and cut the vegetables into cubes.
2. Heat the oil in a pot and sauté the chopped onions.
3. Add zucchini and eggplant. When they are golden, remove them and reserve them.
4. In the same pot, sauté the garlic cloves and peppers.
5. Wait a few minutes and add the tomatoes. Let simmer for 10 minutes, stirring.
6. Add zucchini and eggplant. Season and cook over low heat, with the lid on, for 2 hours.
   
   

Vegetable garden recipe

“When spring came, my parents liked to take us to the market to buy the most beautiful vegetables. Peas, turnips, carrots… We spent a lot of time peeling and chopping, before simmering everything. I liked the crunchiness of the vegetables in this recipe which brings back a lot of memories” Antoine

Ingredients for 6 people

2 turnips, 6 carrots, 6 potatoes, 1 lettuce, 400 g fresh peas, 4 onions, 6 garlic cloves, a bouquet garni, olive oil, a pinch of salt and pepper

Steps

1. Peel the vegetables and cut them into small pieces. Wash the lettuce.
2. Brown the garlic and onions in a pressure cooker.
3. Include vegetables (except potatoes and peas). Cover with water to height. Add the bouquet garni, salt, pepper and close the casserole.
4. Cook for 20 minutes over high heat from the whisper of the valve.
5. Open the casserole, add the potatoes and the peas then pressurize for 15 minutes.

Tomato corn tuna salad recipe

“My parents separated when I was a child. When we were at my father's, it was the recipe that came up almost every evening. He had never really learned to cook! Since then, it has become a joke in our family” Joséphine

Ingredients for 6 people

6 tomatoes, 1 large can of natural tuna, 1 large can of corn, salt, pepper, oil, vinegar, mustard.

Steps

1. Cut the tomatoes into slices.
2. Pour them into a bowl with the corn.
3. Crumble the tuna and add it to the salad bowl.
4. Add salt, pepper, mustard, oil and vinegar to taste.

Sweet recipes from their childhood

Tatin tart recipe

“This dessert has always fascinated me. Its cooking is very technical: the pie must be a bit crunchy, not torn to shreds, with just the right amount of caramel. It reminds me of beautiful moments spent at the table, with family, around good meals.” Anthony

Ingredients for 6 people

100 g of sugar, 50 g of butter, 1 shortcrust pastry, 1 kilo of apples

Steps

1. Place the butter in pieces in a saucepan, then add the sugar. Cook over low heat for 5 minutes until caramel is obtained.
2. Spread the caramel on the bottom of a pie dish.
3. Add the diced apples, then cover with the shortcrust pastry.
4. Bake for 25 minutes at 210°C (thermostat 7). Serve warm.

Our grandmothers' clafoutis recipe

“When I was a child, my grandmother, living in the south, had a big cherry tree in her garden. In June, when the cherries are red and sweet, we would pick them ourselves before incorporating them into the clafoutis. My grandmother's little secret: leave the pits, it gives more taste!” Josephine

Ingredients for 6 people

500g cherries, 1/4 liter milk, 3 eggs, 100g sugar, 120g flour, 30g melted butter, vanilla sugar, salt

Steps

1. Mix the flour, sugar, salt and vanilla sugar.
2. Add the eggs and then the milk while continuing to mix.
3. Add the melted butter.
4. Generously butter the dish, place the cherries, then pour the clafoutis batter.
5. Put in the oven for 10 min at 210°C, lower to 180°C and cook for another 20 min.
6. Serve cold or lukewarm.

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