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

1. Pour the semolina into a large salad bowl.
2. Sprinkle it with 20 cl of boiling water.
3. Set the bowl aside.
4. Wash the tomatoes and dice them.
5. Do the same with the cucumbers.
6. Peel and buy the onions.
7. Wash and slice the mint leaves and do the same with the parsley.
8. In the salad bowl add the mint, tomatoes, cucumber, onions and parsley.
9. Add salt and pepper.
10. Pour the oil and lemon juice into the bowl.
11. Mix well and put in the fridge for 3 hours.
12. Stir the tabbouleh several times during the ropos time.
13. 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

2. Roll out the puff pastry.
3. Spread the pesto sauce over the puff pastry.
4. Cover with grated cheese.
5. Roll out the puff pastry covered with pesto and cheese.
6. Cut the roll into rounds.
7. Brush the slices with egg yolk.
8. Bake for 10 minutes at 410°F.
9. 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

1. Wash the potatoes, pour them into a pot and add water with a teaspoon of salt.
2. Bring the water to the boil, cover and cook for 15 minutes over medium heat.
3. Drain the potatoes, let them cool and then peel them while still hot.
4. 4. Warm up the boullon with the vinaigrette, mustard, salt and pepper.
5. Thinly slice the onion and chives.
6. Slice the potatoes into rings, then pour them into the stock and leave to marinate.
7. Just before serving, stir in the onion and chives.
8. Mix well.
9. Now you can enjoy your delicious potato salad.

Quick tomato soup

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

1. Finely chop the onion and fry it in very hot oil in a stewpot.
2. Add the tomatoes with their juice and crush them.
3. Pour in the stock.
4. Cook over high heat for 5 minutes.
5. Add the sambal, salt and pepper.
6. Add small pieces of Roquefort cheese.
7. Now you can enjoy your delicious tomato soup.

Roses des sables au Nutella

Recipe

• For 15 roses des sables
• Preparation 10 minutes
• Cooking time 5 minutes
• Refrigeration 2 hours

Ingredients

• 90 g milk chocolate
• 120 g Nutella
• 40 g of corn petals (cereal grains)

Preparation

1. In a saucepan melt the Nutella and chocolate over low heat.
2. When everything is smooth, add the corn petals (cereal).
3. Put small piles of the mixture on baking paper.
4. Put in the fridge for at least 2 hours before tasting.

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

1. Cook the eggs and rice.
2. Cut the tomatoes into quarters.
3. Peel and cut the cucumber into thin slices.
4. Crumble the tuna and cut the anchovies into small pieces.
5. Remove the seeds from the pepper and slice it into fine pieces and chop the shallots.
6. Cut the hard-boiled eggs into slices.
7. Mix all the ingredients together in a large salad bowl
8. Make a sauce with salt, oil and lemon.
9. Pour the sauce into the salad bowl
10. 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

1. Put the shallots with the butter in a frying pan.
2. When the shallots have become translucent, cook the salmon steaks.
3. Salt
4. 4. When the salmon are finished cooking, reserve them on a plate.
5. Deglaze the cooked shallots with the balsamic vinegar and a little water.
6. Add the montarde.
7. Simmer for 2 to 3 minutes then add the cream.
8. Just put the salmon steaks back into the pan just before serving.
9. You can now enjoy your magnificent salmon steaks with shallots.

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

1. Pour a tablespoon of olive oil into a large saucepan.
2. Add the peeled, washed and sliced vegetables and let them melt for 15 to 20 minutes over very low heat.
3. Pour in 2.5 litres of water and cook gently for about 1.5 hours.
4. Blend all.
5. Now you can enjoy your delicious hot vegetable soup.

Coconut rocks

This cupcake is as good as the big ones…

Recipe

• Preparation 10 minutes
• For 4 people
• With leather at 390°F
• Cooking time 10 minutes

Ingredients

• 125 g dried coconut powder
• 100 g caster sugar
• 10 g flour
• 3 egg whites

Preparation

1. Preheat the oven to 90°F.
2. Beat the egg whites.
3. In the same mixture add the flour, sugar and dried coconut powder.
4. Bake for 10 minutes at 90°F.

##Tip To better whisk your egg whites, add a pinch of salt or baking soda.

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

1. Cut the onions into cubes of about 2 cm.
2. Chop the garlic cloves finely.
3. Remove the stalks, seeds and white membranes from the peppers and cut them into pieces of about 15 cm.
4. Peel the aubergines and cut them into pieces of about 2 cm.
5. De-bone the cougettes into cubes.
6. Cut the tomatoes in half and then coarsely grate the tomatoes into a salad bowl.
7. Heat the sunflower oil in a frying pan.
8. Once the oil is hot, fry the zucchini and eggplant pieces in small batches until golden brown.
9. Drain the fried vegetables.
10. In another frying pan, pour the olive oil and heat it to a medium temperature.
11. Add the garlic, stirring for 1 minute, then add the onions and fry for 5 minutes.
12. Add the peppers, aubergines, courgettes and grated tomatoes.
13. Cook for 1 hour.
14. When the vegetables have become very tender, add salt and pepper to your preparation.
15. Cut the cod into pieces.
16. Incorporate the cod pieces into the preparation.
17. Cook the cod for 2 minutes.
18. You can now serve and enjoy your delicious meal.

Rice pudding

Recipe

• For 4 people
• Preparation 20 minutes
• Cooking time 15 hours
• Rest time 2 hours

Ingredients in the rice

• 250 g dde round rice
• 1 litre of milk
• 125 g caster sugar
• 1 sachet of vanilla sugar

Caramel ingredients

• 50 g sugar
• 3 tablespoons of water

Preparation

1. Cook the rice in the pandant milk for 30 minutes.
2. At the end of cooking the rice, pour in the vanilla sugar and powdered sugar.
3. Meanwhile, heat the sugar and water in a frying pan.
4. You can pour the rice pudding into small ramekins for individual portions or you can pour it into a large pot for a shared rice pudding.
5. Pour the caramel over the rice pudding.
6. Let your rice pudding rest in the refrigerator for 2 hours.

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

1. Cook the rice.
2. Meanwhile, degrease the chorizo in a frying pan and then plaster them on paper towels.
3. Cut the onion into small pieces and fry it in a frying pan with a drizzle of olive oil.
4. Add the frozen peas.
5. 5. Pour the rice on top.
6. Stir in the saffron.
7. Sprinkle with white wine and let it reduce.
8. Add parmesan cheese.
9. You can now enjoy your saffron rice.

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

1. Fry the chopped onion with the olive oil.
2. Chop the chicken and add it to the onion.
3. When the chicken is cooked, add the peas and the lemongrass.
4. Pour in the spices, then the soy lasuce and the niöc màn.
5. Simmer for 5 minutes.
6. You can now enjoy your delicious Asian spiced chicken with Chinese noodles.

Tip

Enjoy your delicious dish with coriander.

Baked apples

Recipe

• Preparation 15 minutes
• For 4 people
• Cooking at 355°F
• Cooking time 25 minutes

Ingredients

• 4 apples
• 20 g brown sugar
• 20 g butter
• Cannel

Preparation

1. Preheat the oven to 355°F.
2. Wash the apples
3. Peel the apples and remove the cores.
4. Cut them into thin slices.
5. Melt the butter.
6. Mix the brown sugar, cinnamon and melted butter.
7. Make a first layer by putting your apples and add the mixture.
8. Make a second layer in the same way.
9. Bake at 355°F for 25 minutes.

Lorraine quiche

Recipe

• Preparation 10 minutes
• For 8 people
• Cooking 355°F
• Cooking time 50 mintes

Ingredients

• 3 eggs
• 200 g bacon
• 200 of shortcrust pastry
• Nutmeg
• 30 g butter
• salt
• pepper
• 20 cl milk
• 20 cl cream of fresh cream
• Provençal herbs
• 50 g Gruyère cheese

Preparation

1. Preheat the oven to 355°F.
2. Spread the dough in a mould.
3. Prick the dough with the prongs of a fork.
4. Arrange the butter cups.
5. Grill the bacon in the pan.
6. Beat the eggs with the fresh cream and milk.
7. Add the bacon, herbes de Provence, nutmeg, salt, pepper and gruillère.
8. Pour over the dough.
9. Bake at 355°F for 50 minutes.

Mashed potatoes

Recipe

• For 4 people
• Preparation 25 minutes
• Cooking time 20 minutes

Ingredients

• 700 g of floury potatoes
• 50 g butter
• 20 cl milk
• ground nutmeg
• salt

Preparation

1. Cut the washed and peeled potatoes in 4.
2. Pour the potato pieces into a pot of boiling salted water and cook with a lid on for 15 minutes over medium heat until they fall apart.
3. In another saucepan, bring the milk to a boil.
4. Drain the water from the potatoes and let them cool for one minute.
5. Mash the potatoes with a fork or mash them while still hot.
6. Mix the mashed potatoes with the hot milk using a whisk.
7. Add the nutmeg.
8. Now you can enjoy your delicious purée with roast in sauce or fish.

Super fast pizza pesto

Recipe

• For 6 people
• Cooking temperature 390°F
• Cooking time 15 minutes

Ingredients

• 1 pizza dough
• 1 jar of pesto rosso sauce
• 1 mozzarella
• basilica branch
• salt
• pepper

Bolognese pasta

Preparation in video (for 4 people)

Recipe

• For 8 people
• Preparation 25 minutes

Ingredients

• 225 g butter
• 1.2 kg of ground beef
• 500 g onions
• 100 g carrots
• 100 ml olive oil
• 12 d tomato paste
• 1.6 kg canned crushed tomatoes
• 700 g pasta
• parmesan
• salt
• pepper

Preparation

1. Cut the ground meat into pieces.
2. In a saucepan, cook the onions.
3. When the onions have become translucent glass the minced meat.
4. Cut the carrots into small cubes and glaze them in the preparation.
5. When the meat has finished cooking, add the tomato concentrate and the crushed tomatoes.
6. Season with salt and pepper.
7. Simmer for 1 1/2 hours.
8. Cook your pasta.
9. Trim your pasta.
10. You can now serve your Bolognese pasta by sprinkling Parmesan cheese on your plate.
11. Enjoy your meal!