All recipes
Apple pie
Recipe
- Preparation 20 minutes
- For 6 person
- Cooking 355°F
- Cooking time 20 minutes
Ingredients
- 5 apples
- 1 large knob of butter
- 4 teaspoons brown sugar
- 1 shortcrust pastry
- 1 teaspoon of cinnamon
Preparation
- Preheat the oven to 355°F.
- Peel the apples, then cut them finely.
- Melt the butter.
- Spread the dough, the ideal thickness is 2 or 3 mm.
- Arrange the apples in an overlapping pattern.
- Brush the tart with butter
- Pour the brown sugar and cinnamon over the pie.
- Bake at 355°F for 20 minutes.
Tip
Precook the dough before filling.
Tuna pie
Recipe
- Preparation 25 minutes
- For 6 people
- Cooking time 45 minutes
- Cooking temperature 410°F
Ingredients
- 1 shortcrust pastry
- 400 g tuna in brine
- 400 g crushed tomatoes
- 1 onion
- 3 eggs
- 1 tablespoon breadcrumbs
- salt
- pepper
Preparation
- Preheat the oven to 410°F.
- Unroll the shortcrust pastry in a baking tin.
- Prick the bottom of the tart with a fork and then sprinkle with breadcrumbs.
- In a bowl, crush the tuna au naturel, crushed tomatoes, eggs and chopped onion.
- Season with salt and pepper.
- Pour the mixture over the dough and bake at 410°F for 45 minutes.
- You can now enjoy your delicious tuna pie.
Bean soup
Recipe
- For 4 people
- Preparation 15 minutes
- Cooking time 45 minutes
Ingredients
- 300 g peeled beans (fresh or sugared)
- 3 tablespoons of olive oil
- 1 tomato
- 1 onion
- 3 strands of percil
- 4 handfuls of quick-cooking short pasta
Preparation
- In a saucepan, put some olive oil to heat.
- Add the onion and tomato cut into small pieces and then the peeled beans and percil.
- Season with salt and pepper.
- Pour in water. Leave to cook for 30 minutes on low heat.
- Blend the preparation in a blender.
- Put back on the heat until it boils.
- Pour a small handful of short pasta per person.
- Cook for 3 minutes or more depending on the pasta chosen.
- You can now enjoy your delicious bean soup with a little bit of parmesan cheese.
Fish soup
Recipe
- For 6 people
- Prep time 45 minutes
Ingredients
- 7 clove of garlic
- 4 tablespoons of sofrito
- 6 tablespoons of oil
- 900 g fresh fish assortment, whole, cleaned and gutted
- 1 1/2 tablespoons of sofrto
- 2 tablespoons sweet paprika
- 2 litres of water
- 60 g of bread
- 2 teaspoons picada
- 2 drops of pastis
Preparation
- Peel and crush the garlic cloves.
- Heat half of the olive oil in a saucepan and fry the garlic for a few minutes.
- Stir in the sofrito and continue cooking for 10 minutes, stirring frequently.
- Leave small fish whole. Larger fish should be cut into pieces with strong kitchen scissors or a sharp knife.
- Put the fish in the stewpot.
- Sprinkle with paprika and sprinkle with water.
- Let simmer for 20 minutes.
- Meanwhile put the other half of the olive oil in another pan.
- Put the slices of bread in the pan of oil and let fry the slices.
- Filter the soup and pour it into a large saucepan.
- Heat the soup.
- Add the fried bread and picada to the soup.
- Homogenize the soup by mixing it.
- Salt the soup.
- Pour the pastis or aniseed liqueur.
- You can now serve your delicacy with small croutons.
Lamb tagine with apricots
Recipe
- Preparation 20 minutes
- For 6 people
- A leather at 355°F
- Cooking time 1h30
Ingredients
- 1 kg of lamb meat (shoulder, collar, shank)
- 2 onions
- 2 clove of garlic
- 1/2 teaspoon ground chilli pepper
- 1/2 coffee of saffron pistils
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 bunch of fresh coriander
- 250 g dried apricots
- 1 green tea bag
- olive oil
- salt and pepper
Preparation
- Preheat the oven to 355°F.
- Steep a green tea bag in boiling water for 2 minutes.
- Soak the dried apricots in the green tea for one hour and then peel them.
- Chop the peeled onions.
- Chop the fresh coriander.
- Arrange the cut pieces of meat in the tagine dish.
- Also add 2 cloves of unpeeled garlic to this mixture.
- Mix so as to coat the pieces of meat well.
- Pour the green tea over the puffed apricots.
- Pour over 20 cl of cold water.
- Cover and place in the oven for 1h30.
- Serve hot, garnish with a few freshly chopped coriander leaves and accompany with semolina.
- Steep a green tea bag in boiling water for 2 minutes.
Mint tabbouleh
Recipe
- Preparation 30 minutes
- For 4 people
- Time in the fridge 3 hours
Ingredients
- 250 g couscous semolina.
- 20 cl of water
- 5 tomatoes
- 1 cucumber
- 2 large onions
- 10 fresh mint leaves
- parsley
- 6 tablespoons of oil
- jue of 3 lemons
- salt
- pepper
Preparation
- Pour the semolina into a large salad bowl.
- Sprinkle it with 20 cl of boiling water.
- Set the bowl aside.
- Wash the tomatoes and dice them.
- Do the same with the cucumbers.
- Peel and buy the onions.
- Wash and slice the mint leaves and do the same with the parsley.
- In the salad bowl add the mint, tomatoes, cucumber, onions and parsley.
- Add salt and pepper.
- Pour the oil and lemon juice into the bowl.
- Mix well and put in the fridge for 3 hours.
- Stir the tabbouleh several times during the ropos time.
- Now you can enjoy your delicious tabbouleh.
Pesto rolls
Recipe
- For 2 to 4 people
- Preparation 5 minutes
- Cooking time 10 minutes
- Cooking temperature 410°F (thermostat 7)
Ingredients
- pesto sauce
- grated cheese
- 1 puff pastry
- 1 egg
Preparation
- Roll out the puff pastry.
- Spread the pesto sauce over the puff pastry.
- Cover with grated cheese.
- Roll out the puff pastry covered with pesto and cheese.
- Cut the roll into rounds.
- Brush the slices with egg yolk.
- Bake for 10 minutes at 410°F.
- You can now enjoy your delicious warm pesto rolls.
Potato salad
Recipe
- For 4 people
- Preparation time 45 minutes
- Cooking time 20 minutes
Ingredients
- 1 kg of potatoes
- 25 cl meat stock
- 1 tablespoon strong mustard
- 1 onion
- 1 bunch of chives
- 3 tablespoons of sunflower oil
- salt
- pepper
Preparation
- Wash the potatoes, pour them into a pot and add water with a teaspoon of salt.
- Bring the water to the boil, cover and cook for 15 minutes over medium heat.
- Drain the potatoes, let them cool and then peel them while still hot.
- Warm up the boullon with the vinaigrette, mustard, salt and pepper.
- Thinly slice the onion and chives.
- Slice the potatoes into rings, then pour them into the stock and leave to marinate.
- Just before serving, stir in the onion and chives.
- Mix well.
- Now you can enjoy your delicious potato salad.
- Warm up the boullon with the vinaigrette, mustard, salt and pepper.
Salad nicoise
Recipe
- For 4 people
- Preparation 15 minutes
Ingredients
- 200 g tomatoes
- 200 g cucumber
- 80 g green pepper
- 40 green or black olives
- 200 g rice
- 200 g crumbled plain tuna
- 12 anchovy fillets
- 4 hard-boiled eggs
- 3 shallots
- salt, oil, lemon
Preparation
- Cook the eggs and rice.
- Cut the tomatoes into quarters.
- Peel and cut the cucumber into thin slices.
- Crumble the tuna and cut the anchovies into small pieces.
- Remove the seeds from the pepper and slice it into fine pieces and chop the shallots.
- Cut the hard-boiled eggs into slices.
- Mix all the ingredients together in a large salad bowl
- Make a sauce with salt, oil and lemon.
- Pour the sauce into the salad bowl
- You can now enjoy your delicious dsalade niçoise.
Conceil
Perfect to eat for your lunch break.
Salmon on shallots
Recipe
- For 4 people
- Preparation 25 minutes
Ingredients
- 4 salmon steaks
- 5 shallots
- 2 tablespoons of fresh cream
- 4 tablespoons balsamic vinegar
- 1 teaspoon mustard
- butter
Preparation
- Put the shallots with the butter in a frying pan.
- When the shallots have become translucent, cook the salmon steaks.
- Salt
- When the salmon are finished cooking, reserve them on a plate.
- Deglaze the cooked shallots with the balsamic vinegar and a little water.
- Add the montarde.
- Simmer for 2 to 3 minutes then add the cream.
- Just put the salmon steaks back into the pan just before serving.
- You can now enjoy your magnificent salmon steaks with shallots.
- When the salmon are finished cooking, reserve them on a plate.
Vegetable soup
Recipe
- For 6 people
- Prep time 30 minutes
- Cooking time 2 hours*
Ingredients
- 670 g carrots
- 200 g leeks
- 270 g white celery
- 300 g Chinese cabbage
- 2.5 litres of water
- 1 tablespoon of olive oil
- salt
Preparation
- Pour a tablespoon of olive oil into a large saucepan.
- Add the peeled, washed and sliced vegetables and let them melt for 15 to 20 minutes over very low heat.
- Pour in 2.5 litres of water and cook gently for about 1.5 hours.
- Blend all.
- Now you can enjoy your delicious hot vegetable soup.
Fish and Vegetable Stew
Recipe
- For 6 people
- Cooking time 1 hour
- Preparation time 30 minutes
Ingredients
- 200 g onions
- 2 cloves of garlic
- 150 g elongated red peppers
- 150 g elongated green peppers
- 350 g eggplant
- 350 g zucchini
- 300 g ripe tomatoes
- 500 ml sunflower oil
- 3 tablespoons of extra virgin olive oil
- salted cod, desalted
Preparation
- Cut the onions into cubes of about 2 cm.
- Chop the garlic cloves finely.
- Remove the stalks, seeds and white membranes from the peppers and cut them into pieces of about 15 cm.
- Peel the aubergines and cut them into pieces of about 2 cm.
- De-bone the cougettes into cubes.
- Cut the tomatoes in half and then coarsely grate the tomatoes into a salad bowl.
- Heat the sunflower oil in a frying pan.
- Once the oil is hot, fry the zucchini and eggplant pieces in small batches until golden brown.
- Drain the fried vegetables.
- In another frying pan, pour the olive oil and heat it to a medium temperature.
- Add the garlic, stirring for 1 minute, then add the onions and fry for 5 minutes.
- Add the peppers, aubergines, courgettes and grated tomatoes.
- Cook for 1 hour.
- When the vegetables have become very tender, add salt and pepper to your preparation.
- Cut the cod into pieces.
- Incorporate the cod pieces into the preparation.
- Cook the cod for 2 minutes.
- You can now serve and enjoy your delicious meal.
Saffron rice
Recipe
- For 6 people
- Cooking time 20 minutes
Ingredients
- 200 g rice
- 1 onion
- 250 g frozen peas
- 1 glass of white wine
- 2 pods of saffron
- 50 g Parmesan cheese
- 100 d sliced chorizo
- salt
- pepper
Preparation
- Cook the rice.
- Meanwhile, degrease the chorizo in a frying pan and then plaster them on paper towels.
- Cut the onion into small pieces and fry it in a frying pan with a drizzle of olive oil.
- Add the frozen peas.
- Pour the rice on top.
- Stir in the saffron.
- Sprinkle with white wine and let it reduce.
- Add parmesan cheese.
- You can now enjoy your saffron rice.
- Pour the rice on top.
Asian spiced chicken
Recipe
- For 4 people
- Preparation 15 minutes
- Cooking time 20 minutes
Ingredients
- 600 g chicken
- 200 g Chinese noodles
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- sweet soy sauce
- niöc màn sauce
- 300 g frozen peas
- 1 lemongrass stick
- 1 onion
- olive oil
- salt
- pepper
Preparation
- Fry the chopped onion with the olive oil.
- Chop the chicken and add it to the onion.
- When the chicken is cooked, add the peas and the lemongrass.
- Pour in the spices, then the soy lasuce and the niöc màn.
- Simmer for 5 minutes.
- You can now enjoy your delicious Asian spiced chicken with Chinese noodles.
Tip
Enjoy your delicious dish with coriander.