Dernières Recettes
Balinese Parmentier
Balinese Parmentier : Bring 4 liters of water to a boil in a saucepan. Meanwhile, peel the potatoes, run them under water and cut them into...
Lamb burger with cheddar and caramelized onions
Lamb burger with cheddar and caramelized onions : Wash the leeks, chop them into small pieces and blanch them in boiling water. Then refresh them in...
Roasted chicken breast and yellow peach chutney
Roasted chicken breast and yellow peach chutney : Cut the chicken into equal sized pieces. Slice the onion and chop the garlic. Heat the oil in a...
Chicken with coconut milk and rice
Chicken with coconut milk and rice : Peel and chop the onion and sauté in a hot oiled pan. Add the chicken breasts cut into large...
Mushroom ham quiche
Mushroom ham quiche : Preheat your oven to 200°C (th. 6-7). Clean the mushrooms and cut them into pieces. In a bowl, beat the eggs into an...
Easy to make beef bourguignon
Easy to make beef bourguignon : Peel the carrots and cut them into slices. Wash the potatoes, then peel them and set aside. Peel the onion,...
Moroccan roast lamb
Moroccan roast lamb : Peel and mince the garlic over a bowl. Add the crushed coriander seeds, turmeric and cumin, salt, pepper, for in the oil...
Savoyard turkey cutlet
Savoyard turkey cutlet : Heat the oil in a frying pan and brown the cutlets on each side. Lower the heat, add 2 tbsp. tablespoons of...
Beef Rossini
Beef Rossini : Take the meat out of the refrigerator 1 hour in advance. Brown 20g of butter in a fry pan. Sear the tournedos for...
Lentils with raisins, tomatoes, cucumber and feta
Lentils with raisins, tomatoes, cucumber and feta : Cook the lentils according to the directions on the package. Drain them and add the olive oil and...
Rooster in wine
Rooster in wine : This recipe is to be prepared the day before. Peel the carrots and cut them into slices. Chop the celery and the...
Beef tartare with avocado and pomegranate
Beef tartare with avocado and pomegranate : Cut a quarter of the pomegranate and take some seeds (according to your taste, so that the tartare...