Dernières Recettes
Terrine with winter vegetables
Terrine with winter vegetables : Mix the dried tomatoes with a little almond puree. Book. Peel the carrots and artichokes. Cook them separately in water. Coarsely...
Pumpkin and parmesan tart
Pumpkin and parmesan tart : Preheat your oven to 200°C (th. 6-7), preferably in fan-forced position. Make the pie dough: for 285 g of MAIZENA® special...
Monkfish and sole terrine with saffron
Monkfish and sole terrine with saffron : For 4 cl of boiling water over the saffron and leave to infuse for 4 hours. Cut the whiting...
Raw or pan-fried scallops, cauliflower inflorescence
Raw or pan-fried scallops, cauliflower inflorescence : Using a peeler, make breadcrumbs with the raw cauliflower head. For the raw version: Roll the walnuts in the...
Leek shake
Leek shake : Cut the leeks into small pieces (1 to 2 cm long) Prepare the "vaghar" by mixing the ghee, mustard seeds and cumin seeds...
Leeks pasties
Leeks pasties : Rinse the leeks several times. Cut them into slices. Gently melt the butter in a skillet. Place the leeks there. Add 4 tbsp. water....
Cream of cauliflower soup with langoustines and foie gras
Cream of cauliflower soup with langoustines and foie gras : Remove the head and claws from the langoustines. Reserve the claws and discard the tops. Squeeze...
Quick tomato soup
Quick tomato soup : Drain the peeled tomatoes, reserving half of their juice. Cut them into large cubes. Dry toast the pine nuts in a pan. Peel,...
Chickpea puree with sesame
Chickpea puree with sesame : Soak the chickpeas in plenty of cold water with baking soda added for 12 hours. The next day, drain them. For...
Fred Chesneau’s falafels
Fred Chesneau's falafels : The day before, soak the chickpeas and split peas in a large volume of cold water. The same day, drain the chickpeas...
Savory cookies with ham, basil, parmesan
Savory cookies with ham, basil, parmesan : Preheat your oven Th.6 (180°C). Peel and chop the shallot. Chop the basil. Cut 2 slices of ham into...
Foie gras poached in spiced mulled wine
Foie gras poached in spiced mulled wine : Bring the red wine with the spices, cloves and sugar to a boil. Then add a quartered clementine...
Salmon star pizza
Salmon star pizza : Preheat your oven to 210°C (th.7). Drain the mozzarella using paper towel Then cut it into slices. Book. Cut the potatoes very finely....
Clafoutis with cherry tomatoes and black olives
Clafoutis with cherry tomatoes and black olives : Preheat your oven to 180°C (th. 6). Peel the garlic. Wash the tomatoes then cut them in...
Sausage in brioche
Sausage in brioche : Preheat your oven to 180°C (th. 6). Peel the garlic. Wash the tomatoes then cut them in half. Chop the olives. Finely...
Asparagus and parmesan flan
Asparagus and parmesan flan : Cut off the tough end of the asparagus. In a saucepan, boil salted water and add the asparagus. Let cook for...
Figs with goat cheese
Figs with goat cheese : Cut the cap off the figs. Avoid them. Cut the recovered flesh into small dice. Mix the goat cheese with the...
Ham and fennel gratin
Ham and fennel gratin : Clean the fennel bulbs and remove their first leaves, if they are damaged. Cut the core. Put them in a pot...
Arugula egg mini-club
Arugula egg mini-club : Cook the eggs in boiling water, 9 min. Cool and peel them. Crush them finely with a fork and mix them with...
Endive salad, salmon and chive sauce
Endive salad, salmon and chive sauce : Preheat the oven to 180°C (th.6). Salt and pepper the salmon fillets. Arrange them in a dish and bake...