Catégorie : Dinner
Beef compote from Hugo Desnoyer
Beef compote from Hugo Desnoyer : Bone the meat if necessary then shred it. Cut the carrots into pieces. Slice the shallots, brown them in the...
Beef casserole with beans
Beef casserole with beans : Preheat the oven to 180°C (th. 6). Sauté the shallots over high heat in a mixture of oil and butter,...
Conchiglioni stuffed with sardines
Conchiglioni stuffed with sardines : Preheat the oven to 180°C. Cook the pasta al dente in salted boiling water. Meanwhile, prepare the filling: Peel and finely...
Small cabbage stuffed with haddock
Small cabbage stuffed with haddock : Bring a pot of water to a boil and immerse 8 large cabbage leaves. Cook them for 5 minutes. Drain...
Pumpkin and seitan parmentier
Pumpkin and seitan parmentier : Peel and dice the pumpkin and potatoes. Steam and reduce to a thick purée. Add the cooking soya and the spices. Salt,...
Egg cooked at low temperature, caramelized tomato
Egg cooked at low temperature, caramelized tomato : In a saucepan, heat water to 59°C. Immerse the eggs and leave them for 45 minutes, always...
Lamb stew with spring vegetables from Laurent Mariotte
Lamb stew with spring vegetables from Laurent Mariotte : In a large casserole, heat the olive oil and brown the pieces of meat on all...
Chicken strips with honey
Chicken strips with honey : Cut the chicken fillets into strips. Peel and mince the shallot and garlic. Heat the oil in a fry pan and...
Veal cutlets with sage and ham
Veal cutlets with sage and ham : Cut each cutlet into 4 cutlets. Place them in a large dish. Salt and pepper lightly, sprinkle with 2...
Seychellois style turkey leg
Seychellois style turkey leg : Preheat the oven to 210°C. Wash the tomatoes and cut them into quarters. Wash the lemon and cut it into slices....
Turkey curry with Coco Milk
Turkey curry with Coco Milk : Slice the turkey cutlets into strips. Deseed and crumble the chilli. Rinse the lemon and grate its zest in...
Roasted marinated chicken thighs
Roasted marinated chicken thighs : Preheat the oven th.6-7 (200°C). Arrange the chicken thighs and the peeled and sliced onion in a large gratin dish....
Cod fillet in mushroom scales and chorizo
Cod fillet in mushroom scales and chorizo : Preheat the oven th.6-7 (200°C). Cut the peppers in half and remove the stems, white membranes and seeds....
Veal cutlet with cream and paprika
Veal cutlet with cream and paprika : Clean the mushrooms and cut them into slices. In a skillet, heat the olive oil. Cook the veal cutlets,...
Liège meatballs
Liège meatballs : Peel and mince the garlic. Rinse and chop the parsley. Soak the bread in the milk. Place the pork and beef in a...
Squid with chard greens
Squid with chard greens : Clean the calamari, rinse them well and cut them into small sections. Peel and wash the celery and the carrot. Clean...
Flemish carbonades
Flemish carbonades : This recipe is prepared the day before the tasting. Cut the meat into cubes. Peel the onions and chop them. Coarsely chop the...
Poularde in two cookings with morels between flesh and skin
Poularde in two cookings with morels between flesh and skin : Soak the dried morels in lukewarm water. Squeeze them then chop them with the...
Parmentier In Confit Duck
Parmentier In Confit Duck : Peel the potatoes and cook them in salted water, 25 min. Meanwhile, peel and finely chop the onions. In a frying...
Pork tenderloin dressed in bacon
Pork tenderloin dressed in bacon : Preheat the oven to 200°C. Wrap each filet mignon with 3 slices of Emmental, then with 8 slices of bacon. Put...