Catégorie : Entree
Sweet and savory zucchini salad
Sweet and savory zucchini salad : Cut the zucchini into julienne in a salad bowl. Add the prawns, onion, chopped herbs and chilli, diced mango, oil,...
Eggplant caviar with tomato
Eggplant caviar with tomato : Preheat your oven to 180°C (th. 6). Cut the eggplants in half lengthwise. Peel the garlic and crush it. Collect the...
Apple and smoked trout crisps
Apple and smoked trout crisps : Preheat the oven to 100°C. Using a mandolin, cut two apples (unpeeled and uncored) into thin slices, before placing them...
Beet guacamole
Beet guacamole : Mix the cooked beetroot with a few spoonfuls of thick lacto-fermented soy cream. If you can't find it, choose a vegetable yoghurt or...
Trout terrine with herbs
Trout terrine with herbs : Rinse and dry the trout fillets. Remove the bones. Mix the fish with the soaked and drained sandwich bread, 1 egg...
Parmesan and ham polenta canapes
Parmesan and ham polenta canapes : Sprinkle the polenta and the parmesan into the boiling salted milk. Cook for 5 minutes without stirring. Pepper. For the still...
Cheese Kefta Meatballs
Cheese Kefta Meatballs : Peel and chop the onion. Melt it for 10 minutes over low heat in a pan with the butter and 1...
Sardine rillettes
Sardine rillettes : In a bowl for half of the muscadet marinade (discard the rest). Add the cheese and mix thoroughly. Shred the drained sardines with a...
Polenta tart with fresh goat cheese and cherry tomatoes
Polenta tart with fresh goat cheese and cherry tomatoes : Boil 30 cl of water with the vegetable broth. Add the polenta and cook over medium...
Jerusalem artichoke velouté, colombo and honey
Jerusalem artichoke velouté, colombo and honey : Brush the Jerusalem artichokes. Rinse them, cut them into cubes without peeling them. In a saucepan, heat the oil...
Bean salad with herbs
Bean salad with herbs : Clean and wash the leeks, cut them into sections. Shell the beans. Plunge the 2 vegetables, 5 min in a pan...
Vegetarian terrine of early vegetables
Vegetarian terrine of early vegetables : Clean carrots and asparagus. Blanch them with the peas for 5 minutes in salted boiling water. Refresh them under cold...
Sardine rillettes, butter and lemon
Sardine rillettes, butter and lemon : Finely chop the herbs (chives and parsley) as well as the peeled shallot. Place them in a salad bowl, add...
Smoked fish in salad
Smoked fish in salad : Place the haddock fillets in the freezer for 10 minutes to be able to slice them more easily. Then, using a...
Comté cheese and mushroom soufflé
Comté cheese and mushroom soufflé : Clean the mushrooms and remove the earthy end of the stems. Finely chop the mushrooms and put this mince to...
Pea cappuccino, smoked bacon whipped cream
Pea cappuccino, smoked bacon whipped cream : For the liquid fresh cream into a bowl and add the bacon bits. Refrigerate for a few hours. Shell...
Mini savory cakes
Mini savory cakes : Preheat the oven to 180°C. In a bowl, mix all the ingredients to obtain a smooth paste. For the preparation into the mini...
summer soup
summer soup : Rinse the aubergines without peeling them. Remove the peduncle and cut them into cubes of about 2 cm. Also rinse the courgettes and cut...
Grilled chicken and zucchini toast
Grilled chicken and zucchini toast : Spread each slice of Société® à Spreadable bread and garnish with a slice of chicken. Cut the zucchini into small...
Casserole eggs with Munster
Casserole eggs with Munster : Preheat your oven to 210°C (th. 7). Remove the rind from the cheese and cut it into small pieces. Divide it...