Serving : 6
Easy to make beef bourguignon
Easy to make beef bourguignon : Peel the carrots and cut them into slices. Wash the potatoes, then peel them and set aside. Peel the onion,...
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...
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...
Shoulder of lamb with cumin
Shoulder of lamb with cumin : Preheat your oven to 210°C (th. 7). Sprinkle the whole shoulder with cumin and massage the meat with your fingertips...
Veal goulash
Veal goulash : Cut the meat into cubes. Peel and chop the onions. Heat 2 tbsp. tablespoons of oil in a casserole. Add the pieces of...
Pan-fried foie gras in an almond crust, amaretto sauce
Pan-fried foie gras in an almond crust, amaretto sauce : Cover them with 2/3 of the slivered almonds, making them adhere. Place in the fridge...
Filet mignon stuffed with herbs cooked in hay, fennel salad with orange
Filet mignon stuffed with herbs cooked in hay, fennel salad with orange : Finely chop the parsley. Mix in a bowl with the ricotta and...
Chicken in salt crust
Chicken in salt crust : Rinse the three chicken livers, drain them. Salt and pepper them. Rinse chicken inside and out, then pat dry with paper...
Sardine mousse with lime and ricotta
Sardine mousse with lime and ricotta : Cut the mozzarella into thin slices. Prepare the sardines: drain them, remove the skin, cut the tail and...
Spinach Avocado DIP
Spinach Avocado DIP : Blanch the spinach by plunging it into boiling water for one minute. Once cooked, immerse the spinach in cold water, this will...
Easy to make tuna pie
Easy to make tuna pie : Unroll the shortcrust pastry and spread it on a pie pan. Trim the excess dough by rolling the rolling pin...
Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios
Saint-Nectaire nougat with salmon, morels and crunchy crushed pistachios : For the morel fricassee, soak the mushrooms in warm water for at least 2 hours. Check...
Tomato and mustard tart
Tomato and mustard tart : Preheat the oven to 180°C (th.6). Roll out the dough and line a pie pan. Prick the bottom with a fork....
Roquefort tart
Roquefort tart : Preheat the oven to 180°C (th.6). Spread the dough in a pie pan and prick the bottom with a fork. Cover with baking...
Coral lentil hummus with sweet potato
Coral lentil hummus with sweet potato : Peel and finely chop the shallot. Peel, degerm and chop the garlic. Fry in olive oil until the shallot...
Bites of breaded foie gras with pistachio
Bites of breaded foie gras with pistachio : Gently separate the two lobes of the foie gras. Remove the central vein with a small sharp knife. Fill...
Foie gras lollipops with candied apple
Foie gras lollipops with candied apple : Peel and cut the apple into thick slices. Heat the butter and the sugar in a frying pan and...
Salmon salad with fresh goat cheese
Salmon salad with fresh goat cheese : Wash and dry the half cucumber. Cut it into small sticks. Cut the goats in half lengthwise. Cut the smoked...
Brioche with vegetables
Brioche with vegetables : Prepare the sourdough: mix a quarter of the flour with the yeast diluted in 4 cl of lukewarm water. Let double...
Roquefort and hazelnut cookies
Roquefort and hazelnut cookies : Preheat the oven to 210°C (th. 7). Mix the flour, baking powder and softened butter. Add the egg, the crushed hazelnuts,...