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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
