Dernières Recettes
Mashed potatoes and zucchini
Mashed potatoes and zucchini : Peel the potatoes, cut them in half and put them in a large saucepan. Cover generously with cold water, salt, bring...
Mashed potatoes with broccoli
Mashed potatoes with broccoli : Wash the potatoes and put them in a pan of salted water without peeling them. Bake them for about 30 minutes....
Mashed sweet potatoes with spices and coconut milk
Mashed sweet potatoes with spices and coconut milk : Peel and cut the sweet potatoes into cubes. Put them in a saucepan and cover them with...
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...
Parsley mash
Parsley mash : Peel the potatoes. Cut them into big chunks. Cook them for 20 minutes in a large pan of salted water, starting their cooking...
Pease pudding
Pease pudding : Cook the split peas in a large volume of salted water with the bay leaf for 25 minutes. When they start to crumble,...
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...
Potatoes with aioli
Potatoes with aioli : Peel and cut the potatoes into large dice. Place them in the basket of a steamer, season with salt and pepper and...
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...