Catégorie : Dinner
Lentil and sausage salad
Lentil and sausage salad : Cook the green lentils in boiling water (unsalted), 20 to 25 min: they should remain slightly firm to the bite. Then...
Mango chicken curry
Mango chicken curry : Cut the chicken breasts into pieces. Finely chop the peeled onion. Cut the bell pepper, remove the seeds and cut it into...
Marinated chicken breasts
Marinated chicken breasts : Take the zest of a lemon in strips, immerse it for 2 minutes in boiling water then rinse it. Mix the juice...
Marinated red mullet fillets
Marinated red mullet fillets : Wash, dry, strip and chop the parsley. Brush the lemon under hot water, remove the zest then squeeze it. Chop the...
Monkfish rolls with pesto
Monkfish rolls with pesto : Drizzle the fish fillets with olive oil. Salt, pepper and set aside. Preheat the oven to th. 6 (180°C). Form 4 rectangles...
Morbier quiche
Morbier quiche : Slice the leek whites, then rinse them carefully under running water, in a colander, to remove all traces of soil. Melt the butter...
Munster gratin
Munster gratin : Preheat the oven to th 6 (180°C). Peel and cut the potatoes into thin slices. Place them in a gratin dish then season with...
Noodle necklace
Noodle necklace : Rinse, dry, deseed the peppers. Cut them into small diamonds (about the same size as the pasta) and brown them for 5...
Pan-fried chard ribs
Pan-fried chard ribs : Separate the ribs and leaves from the chard ribs. Peel the white stalk, removing the thin film that covers them on both...
Peppered cockerels under the skin
Peppered cockerels under the skin : Salt and pepper the inside of the cockerels. Slide your fingers between the flesh and the skin and distribute...
Polenta flan
Polenta flan : Preheat the oven to th. 6 (180°C). Pour one and a half liters of water into a saucepan. Add 20 g of salt and...
Pollock fillets en papillote
Pollock fillets en papillote : Let the vegetable julienne thaw in a colander at room temperature. Then immerse it for 2 minutes in salted boiling water...
Polpettone with tomato sauce
Polpettone with tomato sauce : Mix the meat, 2 eggs, breadcrumbs, parmesan, salt, pepper and chopped parsley. If the mixture is too liquid, add breadcrumbs and...
Potato gratin
Potato gratin : Preheat the oven to th. 5 (150°C). Peel the potatoes and cut them into thin slices. Rub a gratin dish with the peeled clove...
Poularde stuffed in a bread shell
Poularde stuffed in a bread shell : Cut the chicken livers into cubes and let them stiffen in 1 tbsp. of oil. Mix them with the...
Prawn gratin with truffle
Prawn gratin with truffle : Shell the prawns. Mix the heads and shells with 50 g of butter, then pass them through a fine sieve. Steam...
Prawn risotto with saffron
Prawn risotto with saffron : Prepare the broth flavored with fish stock by mixing the water and 1 tbsp of fish stock in a saucepan. Keep...
Pumpkin coral mashed
Pumpkin coral mashed : Peel the onion and cut it into pieces. Peel and cut the pumpkin into large cubes. Place everything in a large pot and...
Quince Chicken
Quince Chicken : Peel and chop the onions. Peel and cut the quinces into quarters. In a casserole, heat the oil and brown the chicken cut...
Red cabbage salad with bacon
Red cabbage salad with bacon : Slice the red cabbage into strips. Fry the bacon for ten minutes in a pan. Prepare the vinaigrette by mixing the...