Time needed : 30 min -1 heure
Tandoori chicken skewers and grilled eggplant
Tandoori chicken skewers and grilled eggplant : Bone the chicken thighs, then cut each into 4 pieces. Crush the garlic then add the yogurt, spices and...
Vegetarian lasagna with green lentils
Vegetarian lasagna with green lentils : Preheat the oven th.6 (180°C). Cut the courgettes, peppers and mushrooms into pieces. In a large Dutch oven, sfry the garlic...
Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple
Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple : Preheat the oven to 180°C (th. 6). Peel the celery and cut it into...
Hazelnut of salmon with goat cheese and new potatoes
Hazelnut of salmon with goat cheese and new potatoes : ...
Mini cabbage stuffed with veal
Mini cabbage stuffed with veal : Clean the cabbage, remove the thickest leaves. Reserve 8 leaves from the heart, remove the hard parts, immerse them...
Mini skewers of duck breast with apricots
Mini skewers of duck breast with apricots : Marinate the slices of duck breast in honey with 3 pinches of 5-spices. In a cast iron casserole,...
Seven-hour lamb
Seven-hour lamb : Ask your butcher to debone the lamb, keeping the handle bone and give you the bone after having crushed it. Mix the thyme...
Cod accras with potatoes
Cod accras with potatoes : Peel the potatoes and cook them for 30 minutes in plenty of water. Drain them and then mash them. Crumble the...
Matcha tea egg
Matcha tea egg : Open the eggs taking care to preserve the shells, separate the yolks from the whites. Beat the yolks with the milk....
Easy cocotte egg with peas
Easy cocotte egg with peas : Preheat the oven to th 6 (180°C). In a large volume of boiling salted water, immerse the peas for...
Coral lentil croquettes
Coral lentil croquettes : Rinse the red lentils under cold running water. In a saucepan, for 5 times the weight of the lentils by volume...
Beef compote from Hugo Desnoyer
Beef compote from Hugo Desnoyer : Bone the meat if necessary then shred it. Cut the carrots into pieces. Slice the shallots, brown them in the...
Conchiglioni stuffed with sardines
Conchiglioni stuffed with sardines : Preheat the oven to 180°C. Cook the pasta al dente in salted boiling water. Meanwhile, prepare the filling: Peel and finely...
Pumpkin and seitan parmentier
Pumpkin and seitan parmentier : Peel and dice the pumpkin and potatoes. Steam and reduce to a thick purée. Add the cooking soya and the spices. Salt,...
Cod fillet in mushroom scales and chorizo
Cod fillet in mushroom scales and chorizo : Preheat the oven th.6-7 (200°C). Cut the peppers in half and remove the stems, white membranes and seeds....
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...
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...