Time needed : + 1 heure
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...
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...
Casserole apple cake
Casserole apple cake : Icing sugar for decoration Peel and core the apples. Slice them vertically and reassemble. Sprinkle them with lemon juice to prevent oxidation. Preheat your...
Leek tart
Leek tart : Butter and flour a pie pan. Place a rolled out shortcrust pastry on it, letting the edges stand out a little. Prick your...
Crozets gratin with leeks and Reblochon cream
Crozets gratin with leeks and Reblochon cream : Cook the crozets in salted boiling water for the time indicated on the package. Meanwhile, peel and rinse...
Pecan nut and salted butter caramel magic cake
Pecan nut and salted butter caramel magic cake : Preheat the oven to 150°C. Start by heating the milk with the vanilla seeds and the open...
Banana cake, pecan nuts, spread
Banana cake, pecan nuts, spread : Preheat the oven to 180°C. In a bowl, melt the butter. Add the powdered sugar and whisk until the mixture whitens...
Beef carrots Normandy style
Beef carrots Normandy style : Peel and mince the onion and garlic. Cut the meat into large cubes. Peel the carrots, rinse them and cut them...
Turkey cutlet pie
Turkey cutlet pie : Cut the cutlets into strips. Heat the oil in a sauté pan and sweat the peeled and minced onion. Add the turkey...
Easy and delicious osso bucco
Easy and delicious osso bucco : Cut the carrots, onions and celery into pieces. In a large pot, brown them in half the oil. Reserve them. Salt...
Roast leg of wild boar
Roast leg of wild boar : For this recipe you must marinate the wild boar 4 days before cooking. Prepare the marinade: Peel the carrots, shallots,...
Osso bucco, the traditional recipe
Osso bucco, the traditional recipe : Peel and finely chop the onions and garlic. Peel the carrots, cut them into cubes. Scald and peel the tomatoes,...
Quiche without leek dough
Quiche without leek dough : Wash the leeks and remove the stems. Peel the onion. Chop the vegetables. In a non-stick skillet, melt the butter. Add...
Wild boar haunch
Wild boar haunch : Preheat the oven to 180°C (th.6). Peel and chop the onions and garlic cloves. Peel the carrots, rinse them and cut them...
Ballottine of pheasant, foie gras stuffing
Ballottine of pheasant, foie gras stuffing : Crumble the bread from the day before and soak it in the milk. Peel and finely chop 2 shallots....
Vegetarian Christmas Pie
Vegetarian Christmas Pie : Clean the mushrooms. Peel and mince the shallot. Heat the butter and oil in a fry pan and sweat the shallot. Add the...
Chicken tagine with candied lemons and prunes
Chicken tagine with candied lemons and prunes : Peel and mince the onion and garlic. Rinse the zucchini and cut them into thick slices. Peel the...
Andouillettes gratin
Andouillettes gratin : Peel and chop the onion and sweat it in a hot oiled frying pan. Peel the potatoes, rinse them and cut them into...
Giant cookie with gingerbread flavor and orange zest
Giant cookie with gingerbread flavor and orange zest : Preheat the oven to 180°C. Grate the zest of the orange (whole). In a bowl, cream the soft...