Easter specials: Mushroom devilled eggs

Mushroom devilled eggs - they always make their way to the Easter breakfast table at my house, it's a matter of tradition! Preparation requires some patience, but it's definitely worth it.

You'll need:
3 eggs
300g mushrooms (champignons de Paris)
2 spoons of mayo
butter
sunflower oil
black pepper
salt

1. Peel the skins off the mushroom heads and cut them VERY finely into small cubes of around 2mm length. This is the patience-requiring part.

2. Melt the butter on a pan, add a little bit of oil and chopped mushrooms. Season with a generous dose of black pepper and salt. After a while on a pan the mushrooms will give out a lot of water, fry over a low heat until the liquid evaporates and they are completely cooked through. They will reduce in volume quite a lot by that time.

3. Cool the mushroom mixture.

4. Hard boil the eggs.

5. Cool the eggs before deshelling and cutting into half.

6. With a tea spoon delicately remove the egg yolks.

7. Combine the egg yolks with the mushrooms and mayo.

8. Spoon the mushroom and egg yolk filling on the eggs, et voila!

Bon appétit!

Beef burger with roquefort and grilled pears

An American classic prepared the European way with the famous roquefort blue cheese which can be made only in one of the natural Combalou caves of Roquefort-sur-Soulzon in southern France.

You'll need:
150g beef mince
1/4 pear
1 medium size onion
50g roquefort
balsamic vinegar
round bread-roll
salt&pepper
sugar

1. Since the other ingredients already give this dish very rich flavours, the meat does not require a lot of seasoning, just some salt & pepper should do. Mix the spices into the mince and carefully form a burger.

2. Slice the onion and fry on a grill pan, adding a pinch of sugar and a few drops of balsamico.

3. Put the onion on the side, covering with a lid, so that it stays warm. Proceed with grilling the meat and the pear (cut into thin slices).

4. Once the meat is done on one side, turn it and put crumbled roquefort on top. Allow it to melt (a cover might help).

5. Allow the meat to rest for a few seconds while warming up the breadroll (previously cut into half) on the same grill pan.

6. Assemble the ingredients: first the onions, followed by the meat and then pear slices on top, et voila!

Bon appétit!