Catégorie : Entree
Soupe d’endives au curry
Soupe d'endives au curry : Peel and chop the onion. Peel the potato, rinse it and cut it into pieces. Cut off the root of the...
Stuffed Zucchini Rounds
Stuffed Zucchini Rounds : Peel the potatoes, cut them in half and plunge them into a pan of cold water with the bay leaf and...
Turkey terrine with chestnuts and whiskey
Turkey terrine with chestnuts and whiskey : In a deep dish, marinate the turkey with the whiskey, olive oil and lemon. Book 2 hours in the...
Soft homemade nougat
Soft homemade nougat : In a saucepan, for 400 g of sugar, 100 g of glucose and 125 g of water, and bring to the...
Camembert millefeuille with apples
Camembert millefeuille with apples : Peel the apple, core it with an apple corer and cut it into slices. Melt 20 g of butter in a...
Candied tomato rillettes
Candied tomato rillettes : Soak the bread crumb in the milk, then squeeze it between your hands to wring it out well. Mix the salmon eggs...
Cucumber and smoked salmon millefeuille
Cucumber and smoked salmon millefeuille : Carefully wash the cucumbers and cut them into fairly long thin strips, using a vegetable peeler. Finely chop the peeled...
Foie gras, mango and gingerbread mille-feuille
Foie gras, mango and gingerbread mille-feuille : Heat your chocolate with a drop of water to obtain a homogeneous mixture. Spread it on a baking mat...
Mackerel rillettes with mustard
Mackerel rillettes with mustard : Put the drained and crumbled mackerel in a bowl. Add the cream cheese, old-fashioned mustard, olive oil, a little lemon juice,...
Mille-feuille of beets and tuna
Mille-feuille of beets and tuna : Preheat the oven to th 6 (180°C). Drain and crumble the tuna. Salt, pepper and mix it with the chopped...
Millefeuille of avocado with prawns
Millefeuille of avocado with prawns : Line 4 individual square molds with cling film, leaving the wide edges overhanging. Prepare a mayonnaise with the egg yolk,...
Millefeuille of beets with goat cheese
Millefeuille of beets with goat cheese : Peel and slice the beets into thin slices. Blanch them for 1 minute in salted boiling water. Drain and...
Millefeuille of black tomatoes, hazelnut-olive crumble
Millefeuille of black tomatoes, hazelnut-olive crumble : Mix the flour with the dried herbs and hazelnut powder. Using your fingertips, mix with the butter until you...
Millefeuille of gingerbread with salmon and fromage frais
Millefeuille of gingerbread with salmon and fromage frais : Finely chop chives. Mix the cream cheese with the chives, salt, pepper and mix. Cut the slices...
Millefeuille with green asparagus
Millefeuille with green asparagus : Peel the asparagus, rinse them and cut them into small sections. In a casserole dish, heat 50 g of butter, add...
Millefeuille of scallops with truffles
Millefeuille of scallops with truffles : Rinse quickly and pat the scallops dry on absorbent paper. Grate the truffles into very thin slices using a mandolin. Make...
Mini club sandwiches with smoked trout
Mini club sandwiches with smoked trout : Rinse and pat the cucumber dry. Slice it, without peeling it, into very thin slices. Spread 4 slices of...
Mini quiche of white pudding with chanterelle mushrooms
Mini quiche of white pudding with chanterelle mushrooms : Roll out the dough, cut it into 4 discs and fill 4 buttered tartlet moulds. Leave...
Mini samosas with fresh goat cheese
Mini samosas with fresh goat cheese : Chop the sun-dried tomatoes and olives. Mix with goat cheese. Pepper and reserve. Cut the pastry sheets into strips...
Mini tomato and arugula tarts
Mini tomato and arugula tarts : Peel and chop the onion and 1 clove of garlic. Brown them in 2 tbsp. tablespoon olive oil. Add the...