Dernières Recettes
Homard en pot-au-feu
Homard en pot-au-feu : Plongez les homards 10 min dans une marmite d’eau bouillante salée. Décortiquez-les. Concassez les têtes et les carcasses. Pelez et hachez l’oignon,...
Hamburger et Coca-Cola
Hamburger et Coca-Cola : Faites préchauffer le four th.6-7 (200 °C). Épluchez et détaillez l’oignon et la tomate en rondelles fines. Dans une poêle, faites griller...
Homard bleu au vin jaune
Homard bleu au vin jaune : Fendez la queue décongelée en 2, et récupérez le jus et le corail du homard. Faite chauffer une grande casserole...
Poularde in two cookings with morels between flesh and skin
Poularde in two cookings with morels between flesh and skin : Soak the dried morels in lukewarm water. Squeeze them then chop them with the...
Parmentier In Confit Duck
Parmentier In Confit Duck : Peel the potatoes and cook them in salted water, 25 min. Meanwhile, peel and finely chop the onions. In a frying...
Pork tenderloin dressed in bacon
Pork tenderloin dressed in bacon : Preheat the oven to 200°C. Wrap each filet mignon with 3 slices of Emmental, then with 8 slices of bacon. Put...
Beef tenderloin roasted in red wine
Beef tenderloin roasted in red wine : Cut the leek into very thin rings and sprinkle with potato starch. Heat the oil in a pan...
Pork tenderloin in a crust with dried figs
Pork tenderloin in a crust with dried figs : Trim the fat from the surface of the filet mignon. Cut the figs in half. Slit...
Escalopes of veal with goat cheese
Escalopes of veal with goat cheese : Preheat the oven to 180°C (th. 6). Cut the cutlets in half, the goat cheese in 8 fairly...
Quails in white wine
Quails in white wine : Preheat your oven to 200°C (th. 7). Chop the chicken livers, hazelnuts and raisins. In a frying pan, melt the...
Beef bourguignon
Beef bourguignon : Peel the onions. Peel the carrots and cut them into pieces. Peel the garlic cloves, remove the germ. Cut the meat into...
Pizza roll with figs, goat cheese and rosemary
Pizza roll with figs, goat cheese and rosemary : Dissolve the yeast in lukewarm water and let stand for 5 minutes. In a salad bowl...
Veal cutlets with cheese
Veal cutlets with cheese : Have your butcher cut four wide, thin cutlets and then ask him to flatten them well. Score them around the edge...
Monkfish curry with coconut milk and peppers
Monkfish curry with coconut milk and peppers : Prepare the marinade the day before: cut the monkfish fillets into pieces. Place them in a bowl...
Scallops in shells with seafood
Scallops in shells with seafood : Peel and mince the shallots. In a saucepan, brown them for 5 minutes in 20 g of butter. Add...
Rabbit with prunes easy and cheap
Rabbit with prunes easy and cheap : Peel and mince the shallot. Fry the bacon bits in a small non-stick pan. Drain and reserve. Heat the...
Konjac stir-fried with prawns
Konjac stir-fried with prawns : Peel the prawns, remove the black thread in the back, add the egg white, mix well, add the light soy...
Sweet and savory chicken, goat cheese and green apple burger
Sweet and savory chicken, goat cheese and green apple burger : Wash the apple and remove the core. Cut it into slices and immerse them...
Egg casserole with maroilles cheese and smoked mackerel
Egg casserole with maroilles cheese and smoked mackerel : Preheat the oven to 210°C. Melt the Fauquet maroilles in the milk and heavy cream. Add salt,...
salad omelet
salad omelet : Whisk the oil with the mustard and vinegar, salt and pepper. Crack the nuts, collect the shards. Beat the eggs with the cream,...