Dernières Recettes
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...
Pot au feu rising sun
Pot au feu rising sun : The day before, soak the black mushrooms in a bowl of water until the next day. Cut the meat into...
Feta salad, yellow pepper, spinach and black olives
Feta salad, yellow pepper, spinach and black olives : On a plate, place the young spinach leaves, the minced yellow pepper, the minced red onion,...
Mexican mug cake
Mexican mug cake : Break the egg into a mug and whisk it with the cream and olive oil. Add the flour and baking powder while...
Simple fuchsia pasta
Simple fuchsia pasta : Cook the pasta in about 1 liter of salted water. Drain them then return them to the saucepan off the heat. Stir in...
Mussels with cardamom
Mussels with cardamom : Wash and scrape the mussels under cold water. Squeeze the lemons, peel and chop the garlic, finely chop the parsley. In a large...
Salmon, potatoes, black quinoa and parsnip salad
Salmon, potatoes, black quinoa and parsnip salad : On a plate, arrange: the parsnip cut into ribbons with a vegetable peeler, the new potatoes roasted...
Green risotto with cream cheese
Green risotto with cream cheese : In a skillet, heat 2 tbsp. tablespoons of oil and melt the chopped onions over low heat, 3 min. Add...
Sauteed veal and chorizo
Sauteed veal and chorizo : Remove the skin from the chorizo and cut it into slices. Peel and chop the onions and garlic cloves. Scald the...
Rack of lamb with purple carrots roasted with thyme and old-fashioned salt
Rack of lamb with purple carrots roasted with thyme and old-fashioned salt : Preheat the oven to 200°C (th. 6-7). Scrape the carrots and cut them...
Tomato brick pastry tart
Tomato brick pastry tart : Preheat your oven to 180°C (th. 6). Wash the tomatoes, remove the stems and cut them into fairly thin slices. Cut...
Veal wok, vegetable tagliatelle
Veal wok, vegetable tagliatelle : Using a paring knife, cut thin strips of carrots. Blanch the leek in boiling salted water, cut it in half lengthwise....
Dürüm kebab with lamb
Dürüm kebab with lamb : Chop the onion and mix it with the pressed garlic, crumbled thyme, 1 tbsp. tablespoon oil, juice of 1/2 lemon,...
Cassolettes of creole brandade
Cassolettes of creole brandade : Desalinate the cod for 12 hours in cold water, changing the water 3 times. Rinse it, put it in a pan...
Grilled mussels, piquillo peppers and Espelette pepper
Grilled mussels, piquillo peppers and Espelette pepper : In a bowl, mix the oil and Espelette pepper. Peel the garlic cloves and mince them. Rinse then...
Chinese lacquered pork ribs
Chinese lacquered pork ribs : In a bowl, mix all the ingredients. Place the pork ribs in a large deep dish. For the previous mixture on...