Recipe # For 8 people Preparation time 30 minutes Cooking temperature 375°F Cooking time 20 minutes Ingredients # 1 reblochon 3 onions 1 clove of garlic 2 kg of potatoes 20 cl white wine 25 cl whipping cream 150 g bacon salt pepper Preparation # Cook the potatoes in water for 20 minutes.
Recipe # Preparation 15 minutes For 6 people Cooking time 40 minutes Cooking temperature 355°F Ingredients # 1 puff pastry 2 slices of ham 1 onion 1 large can of crushed tomatoes 1 bag of grated cranberry sauce 1 tablespoon of tomato paste Fillet of olive oil Preparation # Chop the onion into small pieces. In a saucepan, drizzle a little olive oil and cook the onion. Cook the crushed tomatoes with the onion and the tablespoon of tomato paste. Leave to reduce. Place the puff pastry in a dish. Make holes in the puff pastry with a fork. Pour your mixture over your dough. Place the ham tenches on the pie. Add the grated oatmeal to the pie. Bake for 40 minutes at 355°F. Now you can enjoy your delicious ham and tomato pie.
Recipe # For 4 people Preparation 10 minutes Ingredients # 800 g peeled tomatoes 1 onion 2 tablespoons of olive oil 1.5 meat broth 1/2 tablespoon sambal 100 g Roquefort cheese salt pear Preparation # Finely chop the onion and fry it in very hot oil in a stewpot. Add the tomatoes with their juice and crush them. Pour in the stock. Cook over high heat for 5 minutes. Add the sambal, salt and pepper. Add small pieces of Roquefort cheese. Now you can enjoy your delicious tomato soup.
Recipe # Preparation 10 minutes For 4 people Ingredients # 400 g pasta 100 g parmesan cheese 100 g mozzarella cheese 100 g goat’s cheese 50 g sweet gorgonzola 1 pinch of nutmeg 25 g butter Pepper Salt Preparation # Sauce:
Recipe # Preparation 20 minutes For 4 people Cooking time 5 minutes Ingredients # 400 g fresh spaghetti pasta 2 organic lemons 2 cloves of garlic, degermed 8 tablespoons of olive oil 2 tablespoons white wine vinegar 100 g grated Parmesan cheese Preparation # Finely grate the lemon peel without the white part which is bitter. Mince the garlic cloves. Sauté the garlic with the olive oil in a small saucepan. When the garlic begins to brown, pour the vinegar over it to deglaze it, then take it off the heat and add pepper. Cook the pasta al dente, at the end of cooking keep 5 cl of water. In a large frying pan, pour the 5 cl of cooked pasta with the garlic, the oil and the vinegar, then add the lemon zest and half of the grated parmesan cheese. Mix well then add the cooked pasta with a little olive oil. Allow to warm up for 5 minutes. Now you can enjoy the delicious lemon pasta bones.
Recipe # For 4 people Preparation 15 minutes Ingredients # 3 eggs 1 tin of vegetable macaroni 1 brick of fresh cream 100 g grated Swiss cheese Preparation # Mix the eggs, vegetables, crème fraîche and grated Gruyère cheese in a salad bowl. Put the preparation in a cake pan with butter. Bake at 355°F until it is well cooked.
Recipe # Preparation 30 minutes For 4 people Cooking time 2h15 Ingredients # 1 boneless veal shank 600 g small potatoes 12 purple olives 1 clove of garlic 1 teaspoon ginger powder 1 tablespoon sweet pepper powder 1 teaspoon cumin powder 6 pinches of turmeric 2 tablespoons chopped coriander 2 tablespoons lemon juice 2 tablespoons of oil salt, pepper Preparation # Cut the meat into pieces and peel the garlic clove. Heat the oil in a casserole and add the meat, ginger, turmeric, cumin, chilli pepper and garlic and press the garlic through the garlic press. Stir until the meat turns white, do not let it brown. Pour 20 cl of water into the casserole and leave to cook for 1h30 on a low heat, stirring often. In the meantime, remove the potato pot. Boil the olives, drain them and rinse them. When the meat has finished cooking, add the potatoes and simmer for about 30 minutes. Then add the olives, lemon juice and coriander to the casserole. Cook for another 5 minutes, stirring several times. You can now enjoy your delicious warm veal shank.
It is the Italian family dish par excellence.
Recipe # Preparation 25 minutes For 6 people Cooking temperature 355°F Cooking time 30 minutes Ingredients # For the bolognese:
Recipe # Preparation 10 minutes For 4 people Ingredients # 750 g of octopus 750 g potatoes 7 pinches of pimonton salt 4 tablespoons of olive oil Preparation # Cook the octopus in salted water for 30 to 45 minutes if you bought it cooked, it is not necessary to cook it. When the octopus has been cooking for about 20 minutes, add the potatoes with their skins to a pot of salted water that is simmering. Drain them when they have finished cooking. Peel them and cut them into slices. Cut the octopus into small slices and fry them in a tablespoon of olive oil and then grill them. Arrange the food on 4 plates and season with pimeton and olive oil. You can now enjoy your delicious calamar a la glacienne.
Recipe # For 6 people Preparation 20 minutes Cooking time 1 hour Ingredients # 1 shoulder of lamb 1 brick of coconut milk 2 green apples 2 tomatoes 3 onions 2 cloves of garlic 2 tablespoons curry 20 cl of water Preparation # Bone and chop your shoulder of lamb. Pour the pieces into a stewpot and roast them to remove all the fat. Remove the meat from the stewpot. Add the chopped garlic, diced onions, and grated apples to the stewpot for 2 minutes on the heat. Add the tomatoes cut into cubes. Return the pieces of meat. Cover and let stand for half an hour. Add the coconut milk. Simmer for half an hour. Now you can enjoy your delicious meal.
