Ingredient : Liste des ingrédients
Cod in court bouillon
Cod in court bouillon : Boil some water with the sachet of court bouillon. Poach the backs in the broth for about ten minutes. Mix the...
Cod with basil sauce
Cod with basil sauce : Peel the shallot and chop finely. Cut the tomatoes into small dice. In a sauté pan, sauté the shallot in the oil...
Cod with ginger and lemon
Cod with ginger and lemon : Cut the cod fillet into pieces. Rinse the courgettes and, without peeling them, cut them into thin rings. Peel the ginger...
Cod with mussels and saffron
Cod with mussels and saffron : Scrape the mussels, rinse them. Put them in a pot with the white wine. Heat covered over high heat. Drain the...
Corn puff
Corn puff : Remove the leaves and corn beards, carefully cut the core. Put the cobs to cook in a saucepan of unsalted boiling water for...
Country lamb casserole
Country lamb casserole : Put the beans in a large pot of cold unsalted water. Cook for 45 minutes over low heat. Drain them. Rinse the...
Crab and fresh cheese brioche tiramisu
Crab and fresh cheese brioche tiramisu : Peel the raw grapefruit and cut the flesh into pieces (reserve the fruit juice). Drain the crab crumbs and...
Cream of pink radishes
Cream of pink radishes : Wash the radishes well, hull them. Place them in a saucepan with the milk and heat gently for 15 minutes....
Creamy beet velouté with goat cheese & chives
Creamy beet velouté with goat cheese & chives : Peel the beets and blend them finely in the blender with the yogurts, 2 tbsp. tablespoons...
Creole crab terrine & green mango salad
Creole crab terrine & green mango salad : Preheat the oven to 180°C (th. 6). In a saucepan, heat the milk and cream together, to...
Crispy Tulip Egg
Crispy Tulip Egg : Preheat the oven to 180°C (th. 6). Butter the slices of bread on both sides. Salt, spice. Place a slice of bread on...
Diet Potato Salad
Diet Potato Salad : Steam the potatoes for about 15 minutes, until tender. Peel them and then cut them into slices. Peel and chop the red...
Duck cigar and mushroom risotto
Duck cigar and mushroom risotto : Put the duck breast skin side down on a board and remove the excess fat. Score the duck breast crosswise...
Duck foie gras terrine, spiced fruit confit by Guy Martin
Duck foie gras terrine, spiced fruit confit by Guy Martin : Devein the lobe of foie gras, season it and refrigerate it for 1 hour. Heat...
Duck terrine with orange
Duck terrine with orange : Preheat the oven to 210°C (th. 7). Remove the skin from the duck breasts and line the bottom of the...
Easy stuffed cabbage
Easy stuffed cabbage : Boil a large pot of salted water and blanch the leaves and the heart of the cabbage for 5 minutes. Pass everything...
Egg casserole with asparagus
Egg casserole with asparagus : Cut off the heels of the asparagus and cook them in salted boiling water, keeping them very firm. Drain them....
Egg casserole with peas
Egg casserole with peas : In a saucepan, melt 15 g of butter and brown the chopped onion with the bacon bits. Add the peas...
Egg flowers with peppers
Egg flowers with peppers : Work the soft butter with 1/2 tsp. coffee Espelette pepper. In each pepper, cut 4 beautiful rings 1 cm thick,...
eggplant cod
eggplant cod : Deseed the peppers, then cut them into strips. Cut off the end of the aubergines, then cut them into cubes. Peel and chop...