All recipes
Flaky pastry
The super dough for great recipes.
Preparation on video
Recipe
- for 8 person
- Preparation 25 minutes
- Rest 2h
Ingredients
- 200 g flour
- 50 g flour for the worktop
- 100 ml of water
- 1 teaspoon of salt
- 200 g butter
Preparation
- Wrap the butter with plastic wrap and flatten it with the palm of your hand or a rolling pin until the dough is a rectangle shape.
- Drive the butter to spawn.
- For the tempera*, put the flour on your work surface or in a bowl and form a well.
- Pour the salt and water into the well.
- Knead the dough from the right end of the bowl, mixing the ingredients little by little.
- Then form a ball.
- Cut the bottom of the dough so that it makes a cross.
- Wrap the ball in plastic wrap and leave the dough to cool for at least 30 minutes.
- You are going to proceed with the turning process: dust the work surface with flour, take the ball of dough out of the refrigerator, flatten it with the palm of your hand and make a cross.
- Form a cross with a roller and leave the central part thicker.
Breast of duck in peach wine
Recipe
- For 3 or 4 people
- Preparation 45 minutes
Ingredients
- 2 large magrets
- 4 large shallots
- 50 cl peach wine
- 4 peach mumps
- 25 g butter
- pepper
Preparation
- Begin by peeling and slicing the shallots.
- Place the shallots in a saucepan with the peach wine and reduce over low heat.
- Heat a non-stick frying pan with white wine.
- When it is very hot, put the duck breasts skin side down.
- In another pan, melt the butter and brown the peaches on each side.
- When the peaches are well browned, keep them warm with the duck breasts in the oven until the sausse reduces.
- Cut the duck breasts into thin slices and spread on each plate.
- Add the peaches.
- Collect the cooking juices from the peaches and mix with the shallots.
- Pour the sauce over the duck breasts.
- You can now enjoy your delicious duck breasts in peach wine.
Moussaka
Recipe
- For 6 people
- Preparation 45 minutes
- Cooking time 40 minutes
- Cooking temperature 355°C
- Rest time 1 hour
Ingredients
- 3 eggplants
- olive oil
- 2 onions
- 600 g ground lamb
- 4 tablespoons of tomato paste
- 1 pinch of marjoram
- 1 pinch of powdered cinnamon
- 3 tablespoons parmesan cheese
- 3 potatoes
- salt
- pepper
Preparation
- Rinse the aubergines and cut them into slices.
- Sprinkle with salt and leave to drain for an hour.
- wash the aubergines and fire them in a frying pan with olive oil, browning them on both sides.
- Drain on absorbent paper.
- Cut the onions into small pieces.
- Fry them in 4 tablespoons of olive oil.
- Add the meat and leave to cook, stirring from time to time.
- Pour the chopped garlic, tomato paste, spices and seasoning over the meat.
- In a casserole dish, place the meat, then a layer of eggplant and potatoes.
- Sprinkle with cheese.
- Make a béchamel sauce.
- Pour it in the preparation.
- Bake at 355°C for 40 minutes.
- Now you can enjoy your delicious hot moussaka.
- Pour the chopped garlic, tomato paste, spices and seasoning over the meat.
Omelet
Recipe
- Preparation 5 minutes
- For 1 persons
Ingredients
- 2 or 3 eggs
- 50 g bacon
- Salt
- Pepper
- Cheese of your choice
- 1 tablespoon of milk
- 1 knob of butter
- You can add ingredients (e.g. mushroom, mint, vegetable …)
Preparation
- Whisk the eggs with a tablespoon of milk until the mixture whitens and add the salt and pepper.
- Heat the frying pan with a knob of butter.
- Pour the mixture into the frying pan over low heat.
- Allow to cook.
- Cook the bacon.
- Cut small pieces of the cheese.
- Take a spatula and cut the omelette in half.
- Put the ingredients (bacon, cheese, mushroom …).
- Fold in half.
- Serve on a plate and you can now enjoy your omelette.
Aubergine gratin
Recipe
- For 4 people
- Preparation 20 minutes
- Cooking temperature 356°F
- Cooking time 15 minutes
Ingredients
- 2 eggplants
- 1 onion
- olive oil
- 5 slices of coppa
- 1 can of tomato paste
- 1 bag of grated Gruyere cheese
Preparation
- Peel and slice the onion.
- Fry the onion in olive oil.
- Add the eggplant in pieces.
- Leave to cook for half an hour on a low heat.
- Add the can of tomato paste.
- Cut the coppa into pieces and add it to the pan.
- Add the 2 beaten eggs.
- Cook for 5 minutes.
- Pour into a gratin dish.
- Catch some Gruyère cheese.
- Cook for 15 minutes in the oven at 356°F.
Cheese gouges
Recipe
- For 4 people
- Preparation 20 minutes
- Cooking temperature 410°F
- Cooking time 25 minutes
Ingredients
- 1 pinch of salt
- 75 g grated Swiss cheese
- 75 g butter
- 150 g flour
- 1/4 l water
- 4 eggs
Preparation
- Make a choux pastry by melting butter, water and salt in a saucepan.
- Bring to a boil.
- Remove from the heat and add the flour all at once.
- Return to the heat and dry the dough until it comes away from the pan.
- Remove from the heat and let cool.
- Stir in the 4 eggs one by one, mixing well with a spatula.
- Add the grated Gruyere cheese to the dough.
- Arrange in small balls on a buttered baking sheet.
- Bake in a hot oven at 410°F for about 25 minutes.
until they swelled up.
- Now you can enjoy your delicious cheese gougere.
Duck parmentier
Recipe
- For 6 people
- Preparation 40 minutes
- Cooking temperature 465°F
- Cooking time 15 minutes
Ingredients
- 4 duck legs confit
- 1 kg of potatoes
- 1/4 milk
- shallot
- garlic
- nutmeg
- salt
- pepper
Preparation
- Peel the potatoes and cook them for 12 minutes in a pressure cooker.
- Mash the potatoes, incorporating the milk, salt and grated nutmeg.
- Warm up the duck legs.
- Remove the bones and skin.
- Crumble the meat.
- In a frying pan, sauté the garlic and shallot.
- Add the duck meat.
- Butter the gratin dish.
- Pour half of the purée, the meat and the rest of the purée into the dish.
- Sprinkle with grated cheese and bake in the oven for 15 minutes at 465°F.
- You can now enjoy your duck parmentier minced meat with green salad.
Macaroni and gouda gratin
Recipe
- Preparation 15 minutes
- For 4 people
- Cooking at 392°F
- Cooking time 15 minutes
Ingredients
- 400 g macaroni
- 140 G of gouda with cumin
- 25 cl single cream
- 150 g dr lardons
- Salt
- Pepper
Preparation
Pasta :
- Boil the water and put in the salt.
- Add the dough and cook the pasta according to the instructions on the package.
- Drain the pasta.
Filling :
- Cut the Gouda cheese in half.
- Take a half of the gouda and cut it into small cubes.
- Bring the cream to the boil and add the pieces of cheese.
- When the cheese has melted, add the macaroni, salt and pepper.
- Preheat the oven to 392°F.
- Cook the bacon.
- Add them to the preparation.
Layout :
- Pour the pasta into a dish, then pour the preparation.
- Grate the remaining Gouda cheese over the gratin.
- Bake at 392°F for 15 minutes.
- You can now serve.
Tip
Serve hot.