Category Dishes

Stew of forgotten vegetables, chestnuts and Brittany pork ribs
Dishes

Stew of forgotten vegetables, chestnuts and Brittany pork ribs

Here is a delicious recipe for a stew of old and forgotten vegetables, parsnip, Jerusalem artichoke, pumpkin and Brittany pork ribs Ingredients for 4 people: 200 g parsnip 150 g Jerusalem artichokes 1/2 lemon 200 g pumpkin 50 g butter 1.2 kg butter Brittany pork ribs8 cloves of garlic3 shallots20cl red wine1 bouquet garni25cl veal stock20g caster sugar100g cooked chestnuts Salt, freshly ground pepper Stew of forgotten vegetables, chestnuts and Brittany pork ribs - If necessary, preheat the oven at 180 ° C (th.

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Dishes

Chicken in supreme sauce, vegetables and delicious rice

Here is a delicious recipe for chicken in supreme sauce, vegetables and delicious rice.Ingredients for 4 people: Chicken in supreme sauce: 1 hen of 2 to 2.2 kg tied up 1 onion2 cloves4 carrots4 leeks2 stalks of celery1 bouquet garni50 g butter50 g flour 15 cl heavy cream coarse salt pepper from the mill Delicious rice: 1 onion 60 g butter 280 g arborio rice 15 cl wine 30 g parmesan 1 pinch of nutmeg Salt, 10 peppercorns Chicken in supreme sauce, delicious vegetables and rice Prepare the hen: - In a casserole dish, place the hen and cover it with water.
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Dishes

Bo bun with steak, Perfumes of Viet Nam

The success of bo bun is proof, as is the proliferation of restaurants and cookbooks devoted to it: Vietnamese cuisine appeals to the French. It must be said that it has everything to please. Fresh, fragrant, economical and healthy, it is appreciated by gourmets in search of exoticism as well as by those who watch their figure.
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Dishes

Cabbage stuffed with duck confit

Easy to make, this recipe for cabbage stuffed with duck confit is a real treat.Ingredients for 4 people: 8 green cabbage leaves 20 g of 1/2 salted butter 300 g of duck confit 50 g of raw milk sheep cheese 1 egg 2 tsp . chopped parsley1 tomato1 shallot1 drizzle of sunflower oilSalt, freshly ground pepper To read also: the delicious recipe for stuffed cabbage Stuffed cabbage with duck confit - In a saucepan of boiling and salted water, blanch the cabbage leaves for 5 minutes.
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Dishes

Norman hotpot, the beautiful recipe

The Norman hotpot is a delicious dish made with good vegetables, smoked breast, ham, andouille de Vire and smoked sausage.Ingredients for 4 people: 500 g of half-salted brisket1 green cabbage4 carrots4 potatoes2 onions2 cloves5 grains of juniper 6 peppercorns 1 l of raw cider 350 g of ham 4 slices of andouille de Vire (thick) 2 smoked sausages 50 g of Normand butter Coarse salt, salt Norman stew - Place the breast in a Dutch oven filled with water.
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Dishes

Guinea fowl in vinegar and candied apples

A delicious winter dish, guinea fowl in vinegar and baked potatoes is both easy and quick to make for a tasty and fragrant result. Ingredients for 4 people: 1 guinea fowl of 1.2 kg 50 g of semi-salted butter 4 shallots 15 cl of cider vinegar 10 cl of white wine (Riesling) Coarse salt Pepper Also to discover: Guinea fowl casserole in vinegar Guinea fowl in vinegar and candied apples Cut the guinea fowl into pieces.
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Dishes

Mediterranean Turkey Kebab

A delicious Mediterranean recipe, the turkey kebab in white sauce is a real treat Ingredients for 4 people: 4 pita breads 1 red pepper (or 2 tomatoes) 1 to 2 red onion (s) 8 lettuce leaves 30 g butter1 tbsp. olive oil Marinated turkey 480 g turkey cutlets (or veal, or chicken) 1 tsp.
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Dishes

Old-fashioned veal blanquette

As tasty as it is gourmet, the old-fashioned veal blanquette is a traditional and delicious recipe. Ingredients for 4 people 800 g of veal shoulder (or collar, breast) ½ large onion ½ stalk of celery, 1 bouquet garni 1 clove of garlic 1 carrot½ leek 1 clove 2 liters of water (or white veal stock) 10 cl heavy cream (30 fat) 1 egg 1 tsp.
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Dishes

Courgette stuffed with faisselle

Here is a gourmet recipe of zucchini stuffed with faisselle, minced meat, chives and crushed garlic Ingredients for 4 people: 4 round zucchini 250 g faisselle 30 g grated emmental cheese 1 egg 100 g leftover cooked meat (pork, veal, beef, rabbit , etc) 1/2 bunch of chives 1 clove of crushed garlic Salt, freshly ground pepper To read also: all our recipes of stuffed vegetables Stuffed veggie in the faisselle - Preheat the oven to 180 ° C (th.
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Dishes

Cocotte egg and zucchini puree

Here is a tasty alternative to classic casserole eggs with this casserole egg with zucchini puree Ingredients for 4 people: 5 g butter 200 g zucchini puree 20 cl whole liquid cream 4 large fresh eggs 4 pinches of cayenne pepper 4 slices of bread Salt, pepper from the mill Egg casserole recipe with zucchini purée Preheat the oven to 150 ° C (th.
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Dishes

Endives with ham, a bit au gratin

Endive with ham is a delicious family dish and a recipe that we love for the taste and bitterness of endives.Here is a nice way to taste endives.Ingredients for 4-6 people: 8 beautiful endives8 slices of ham100 g grated cheese50 g butter50 g flour75 cl of milk> Read also: health benefits and virtues of endive Recipe for endive with ham gratin Note that in Belgium and in the North of France, we call it Chicory chicory and this recipe is therefore called “Chicons au ham” Prepare the chicory: You must first cook the chicory in a pot or any other baking dish before putting them in the oven.
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Dishes

Jerusalem artichoke mash with gratin scallops

Do you know the mash, this delicious mash of Irish origin revisited here with Jerusalem artichokes and accompanied by scallops? Preparation time: 10 minutes Cooking time: 30 minutes In the basket: 700 gr Jerusalem artichoke 6 scallops1 slice of raw ham 1 toast a few leaves of flat-leaf parsley In the cupboard: 2 tbsp.
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Dishes

Chicken confit with pumpkin

Here is a recipe for chicken and pumpkin confit that should be unanimous around the table.Ingredients for 4 people: 800 g of chicken breasts 250 g of pumpkin 100 g of Agen prunes 50 g of dried apricots 1 onion 1 pink shallot 3 cloves of garlic 1/2 tsp. of 4 spice mixture 1 tsp. teaspoon turmeric50 g butter 1/2 salt2 candied lemons30 g brown sugar1 black tea bag Fleur de sel, pepper Chicken and pumpkin confit - In a saucepan, infuse the tea bag for a few minutes in hot water.
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Dishes

Onions stuffed with haddock, parsley butter

Original and delicious, this recipe for onions stuffed with haddock is a delight.Ingredients for 4 people: 500 g of haddock1 l of milk4 red onions4 potatoes1 clove of crushed garlic 50 g of heavy cream Freshly ground pepper Parsley butter: 30 g of semi-salted butter 3 branches of parsley 15 g of parmesan Onions stuffed with haddock, parsley butter - Desalt the haddock: soak it in 50 cl of milk overnight.
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Dishes

Lamb tagine with vegetables

The lamb tagine with small vegetables is a dish that breathes the sun and the flavors and spices, it is generally unanimous around the table.Ingredients for 4 people: 800 g of boneless shoulder of lamb2 beautiful carrots1 courgettes4 turnips1 stalk of celery1 onion4 cloves of garlic150 g raisinsSpices: curry, turmeric, paprika, saffronSalt, pepperRecipe of lamb tagine with vegetablesThis recipe for lamb tagine with vegetables is ideally prepared a few hours before or even the day before to give the meat time to candy lightly.
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Dishes

Seafood pastas

Here is a delicious pasta recipe with seafood (shrimps, crab and mussels) Ingredients for 4 people: 250 g of pasta (conchiglies) 1 onion 1 clove of garlic 150 g of button mushrooms 20 g of butter 20 cl of liquid cream 350 g of pink prawns100 g of crab crumbs Coarse salt, salt, pepper Mussels marinières1 kg mussels2 shallots30 g butter10 cl dry white wineRecipe for pasta with seafoodFor the marinière mussels: - Scrape and deburr the mussels.
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Dishes

Haddock's brandade

Alternative to the traditional brandade, the Haddock brandade recipe is a real delight.Ingredients for 4 people: 400 g of haddock50 cl of whole milk1 branch of thyme600 g of potatoes60 g of butter1 / 2 bunch of chives Herb butter: 1 shallot1 / 2 bunch of fresh coriander1 / 2 bunch of basil1 / 2 bunch of tarragon10 cl of white wine120 g of butter1 lemon Salt, freshly ground pepper Brandade of haddock, butter of aromatic herbs - Place the haddock in a saucepan, cover with whole milk and add the sprig of thyme and the garlic in a shirt.
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Dishes

Roast beef, mashed potatoes and brown butter

Here is the delicious recipe for roast beef with mashed potatoes and brown butter, the good cooking of roast beef and an original accompaniment Ingredients for 4 to 6 people: 1 kg of potatoes Roast beef 1 to 1, 4 kg70 g unsalted butter Coarse salt Freshly ground pepper Fleur de sel Roast beef, mashed potatoes and brown butter - Wash the potatoes.
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Dishes

Lamb stew: a great classic

Lamb stew is a great classic of French cuisine, made with lamb and fresh vegetables, it is both tasty and fragrant Ingredients for 6 people: 2 kg of lamb: collar and shoulder 6 small turnips 1 large onion 6 new onions 6 small carrots 300 g green beans 200 g green peas A few bay leaves sauce 3 cloves of garlic Olive oil 50 cl chicken broth 20 cl white wine 3 tablespoons tomato paste (or 2 tomatoes) 1 tablespoon flour 1 bouquet garni Salt, pepper Lamb stew recipe The success of the lamb stew recipe lies above all in the cooking, the meat first, and then the vegetables.
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Dishes

Flank steak with shallot and mashed potatoes.

Here is the delicious recipe for flank steak with shallot and mashed potatoes in butter Ingredients for 4 people: 800 g of potatoes 85 g of semi-salted butter 10 cl of crème fraîche 4 sprigs of parsley (for dressing) 3 shallots 600 g flank steak in 4 slices 5 cl cider vinegar Shallots and parsley.
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Dishes

Stew of forgotten vegetables, chestnuts and Brittany pork ribs

Here is a delicious recipe for a stew of old and forgotten vegetables, parsnip, Jerusalem artichoke, pumpkin and Brittany pork ribs Ingredients for 4 people: 200 g parsnip 150 g Jerusalem artichokes 1/2 lemon 200 g pumpkin 50 g butter 1.2 kg butter Brittany pork ribs8 cloves of garlic3 shallots20cl red wine1 bouquet garni25cl veal stock20g caster sugar100g cooked chestnuts Salt, freshly ground pepper Stew of forgotten vegetables, chestnuts and Brittany pork ribs - If necessary, preheat the oven at 180 ° C (th.
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