Time needed : + 1 heure
Black rice and chard and chickpea curry
Black rice and chard and chickpea curry : Cook the rice with 60 cl of water in an uncovered saucepan for 40 min. Salt at...
Blanquette of veal from the Compagnons du Goût
Blanquette of veal from the Compagnons du Goût : In a saucepan filled with cold water, add the meat and bring to a boil. As...
Butternut stuffed and au gratin with Valais AOP raclette
Butternut stuffed and au gratin with Valais AOP raclette : Preheat the oven th.6 (180°C). Cut the squash in half and hollow it out. Cut...
Chicken gratin and its tomato coulis
Chicken gratin and its tomato coulis : Peel and mince the shallot. Cut the chicken breasts into strips. Heat the butter and oil in a fry...
Cod and mushrooms en papillote
Cod and mushrooms en papillote : Preheat your oven to 180°C (th. 6). Gently clean the mushrooms then slice them. Chop the chives. In two sheets of...
Duck legs with olives
Duck legs with olives : Blanch the olives for 5 minutes in boiling water and drain them in a colander. Cut the slices of smoked bacon...
Duck with dried fruits and apples with foie gras
Duck with dried fruits and apples with foie gras : Preheat the oven to 180°C (th.6). Peel and cut the onions into six. Rub the duck...
Duckling with green pepper
Duckling with green pepper : Preheat the oven to th. 7 (210°C). Salt the duckling, place it in a dish and put it in the hot...
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...
Filet mignon with Roquefort cheese
Filet mignon with Roquefort cheese : Peel the turnips and cut them into small cubes. Blanch the drained olives for 2 minutes. In a casserole dish,...
Filet of beef in a foie gras crust
Filet of beef in a foie gras crust : In a casserole dish, brown the beef tenderloin with the oil over high heat. Let the meat...
Green lentil stew
Green lentil stew : Peel the onions and chop them. Wash the carrots, peel them and cut them into slices. Brush the mushrooms and slice them....
Guinea fowl capon with spices
Guinea fowl capon with spices : Take out the guinea fowl capon and the butter 30 minutes in advance. Preheat the oven to 210°C (th....
High protein vegetable cake
High protein vegetable cake : Preheat the oven to 180°C, fan-assisted if possible. In a large bowl, mix the flour, salt and baking powder well with...
Hungarian goulash
Hungarian goulash : In a braising pan, heat the oil and brown the bacon and brown the onion. In another pan, brown the meat cubes on...
Kale soup with tomatoes and white beans
Kale soup with tomatoes and white beans : Heat the olive oil in a large saucepan over medium heat. Preheat the oven to 180°C. Chop the...
New artichoke stew
New artichoke stew : Cut 150 g of half-salted lean bacon, put them in a saucepan, cover with cold water, place over high heat and...
Panetton or pan dulce
Panetton or pan dulce : Separate the white from the egg yolks. Mix these ingredients (flour, salt, yeast, warm water) and add (sugar, 3 yolks, 3...
Pot of Fall Vegetables with Pear
Pot of Fall Vegetables with Pear : Squeeze the lemons. Peel the salsify with a vegetable peeler and cut them into sticks. Rinse them in a bowl...
Risotto with peas and green asparagus
Risotto with peas and green asparagus : Prepare the rice: peel, wash and chop the onions, carrot and celery. In a casserole, brown the chopped vegetables...