Category Food recipes

Full of freshness and an exotic touch, this salad with vermicelli, crunchy vegetables and cheese is a delight.Ingredients for 4 people: 200 g of soy or rice vermicelli25 g of unsalted cashews1 / 2 bunch of pink radishes1 / 2 bunch of new onions 1 yellow pepper 50 g cow's tomme 2 cm fresh ginger 2 tsp.

In summer we like salads, especially original, here is a recipe for kale salad with cheese balls, as easy as it is quick to make. Ingredients for 4 people 2 kale leaves 1 drizzle of olive oil 1 small kohlrabi ½ lemon confit1 avocado1 lemon juice2 tbsp. whole peeled hazelnuts 20 balls of Boursin® type cheese or other Vinaigrette: 1 tsp.

Lovers of delicious salads, enjoy this recipe of coconut and mussels salad with Ti Pavez, seaweed vinaigrette by Véronique Chapacou Ingredients for 4 people 200 g of Ti Pavez with raw milk 400 g of shelled coconuts from Paimpol 1 bouquet garni 1 kg Brittany bouchot mussels Vinaigrette: 3 tablespoons of cider vinegar 3 tablespoons of carnation oil 4 tablespoons of rapeseed oil 1 tablespoon of dehydrated seaweed in flakes (nori, sea lettuce, dulse) 3 tablespoons of the mussels cooking water Salt and pepper Clean the mussels, put them in a large pot, add a little water and cover.

Easy and delicious, the Gouda rice salad is quick to prepare.Ingredients for 4 people: 350 g of rice (whole grain rice) 1⁄2 cucumber120 g of French Gouda150 g of cherry tomatoes 4 spring onions with stems 2 tbsp. tablespoon cider vinegar 6 tbsp. tablespoons of sunflower oil A few pink berries 4 sprigs of flat-leaf parsley Salt, freshly ground pepper Recipe for the rice salad with gouda In a large saucepan of boiling and salted water, Cook the rice al dente according to the package instructions (depending on the rice used cooking time can vary between 15 and 25 minutes).

Deliciously flavored with rosemary, this Beaufort Carmine endive recipe is also easy to make Ingredients for 4 people: 3 beautiful endives (Carmine) 20 g of Beaufort 1 sprig of rosemary Crumble dough 80 g of flour 50 g of butter 1/2 salt 40 g of Beaufortsel, pepper Vinaigrette 1 tsp. tablespoon vinegar 3 tsp.

Become Spanish king or captain of an evening, by welcoming your guests with this recipe cleverly combining broad bean, chorizo ​​and haddock.Ingredients for 4 people: 400 g of haddock1.5 kg of beans2 tomatoes200 g of chorizo1 clove of garlic1 onion55 cl of 'water1 l of milk20 g of butter10 cl of dry white wine1 sprig of thymeSalt, pepperBean salad with chorizo ​​and haddock - Desalt the haddock: soak it in 50 cl of milk overnight.

Here is a delicious recipe for pumpkin and porcini soup, real cream with autumn flavors. Ingredients for 4 people: 500 g of pumpkin1 onion1 shallot300 g of porcini mushrooms50 g of butter50 cl of poultry stock15 cl of liquid cream2 tbsp. tablespoons shelled hazelnuts Salt, freshly ground pepper Pumpkin soup with porcini mushrooms - Peel, wash, peel and cut the pumpkin into pieces.

Here is a remarkable recipe, the endive tatin with chestnuts. Crisp and slightly candied, this tarte tatin will surprise and regulate your guests! Fairly easy to make, it is also very economical! Ingredients for 4 people: 1 puff pastry 500 g of endives 12 chestnuts cooked in a box or vacuum-packed 125 g of goat cheese fresh 2 cc of honey (preferably rather liquid) 20 g of butter Salt, pepper> Read also: health benefits and virtues of endive Recipe for endive tatin with chestnuts This recipe is ideally made during the endive and chestnut season, that is to say in the fall or in winter.

Here is a gourmet salad with guinea fowl and dried fruits that can be used as a light dish or as a hearty starter. Ingredients for 4 people 1 farm guinea fowl of 1.4 kg 60 g semi-salted butter ½ onion ½ carrot 15 cl of Noilly Prat® (or Martini ® white) 8 cherry tomatoes 8 chives (or flat-leaf parsley) ½ tsp.

Zucchini soup is undoubtedly one of everyone's favorites and it surely deserves it! Embellished with a little laughing cow, it will delight young and old! Ingredients for 4 to 6 people: You can make it more and keep the soup in the refrigerator, it will keep for several days without problem.

Here is an original way to cook quince with this quince and duck sausage tart Ingredients for 1 tart: 2 onions 20 g semi-salted butter 3 duck sausages 1 homemade shortcrust pastry 50 g grated Emmental For the compote: 250 g apple 250 g of quince12 cl of water50 g of sugar20 g of butter Read also: health benefits and virtues of quince Quince and duck sausage pie For the compote: - Peel, seed and dice the apples.

Treat yourself with this recipe for a puff pastry with wild mushrooms and crunchy fennel salad Preparation: 20 min - Cooking: 25 min Ingredients for 4 people: 300 g of wild mushrooms (depending on the market: chanterelles, trumpets ...) 1 puff pastry 2 shallots 2 garlic cloves½ bunch of flat leaf parsley30 g butter2 egg yolks2 fennel bulbs1 orange1 lemon3 tbsp.

With or without toast, this chestnut velouté recipe is also delicious and smooth.Ingredients for 4 people: 200 g of chestnuts (in jar or box) 1 leek white 20 g of butter 20 g of flour 50 cl of chicken stock 10 cl fresh cream Salt, pepper Beatilla toast 30 g confit chicken livers 40 g candied gizzards 1 tsp.

With its slightly pronounced taste of chestnut, the pumpkin is a king of soups and veloutés. By adding a few chestnuts in your preparation, you reveal a little more the flavors of your pumpkin soup Ingredients for 6 people: 1 or 2 pumpkins (the whole must weigh about 1 kg whole) 1 potato 1 onion 100 g of chestnuts ready to cook (vacuum packed) 15 cl of fresh cream Salt, pepper To read also: health benefits and virtues of the chestnut Pumpkin soup recipe Start by cutting the pumpkins in 4 and removing the seeds inside, Peel the pumpkins and the potatoes then cut them into large pieces Peel and mince the onion, Boil 1 liter of salted water, Dip the pumpkin, the potato, onion and chestnuts in boiling water, Leave to cook for 15 min over medium heat, Once the vegetables are cooked, mix everything together and add the cream, Adjust the seasoning with salt and pepper r the hot soup, Bon appétit!

Here is a delicious autumn salad with grapes and red cabbage, pear, counted and smoked duck breast Ingredients for 4 people: 200 g white grapes ¼ red cabbage 1 pear 80 g Comté1 mesclun for 4 people 1 handful of walnut kernels 12 slices of dried duck breast Dressing : 3 tbsp. tablespoon balsamic vinegar 3 tsp.

Easy and quick to prepare, the Laughing Cow dough-free quiche is also a delicious and creamy recipe.Ingredients for 4 people: ½ bunch of chives3 eggs70 g of flour2 pinches of nutmeg 30 g of cornstarch ½ l of milk2 slices Paris ham 5 g butter (for the mold) 10 portions of La vache qui rit ® Salt, freshly ground pepper Also discover: the quiche without Emmental dough Recipe for the quiche without dough with La vache qui rit ® Preheat the oven at 210 ° C (th.

An excellent winter recipe, duck confit soup can be used as a starter but also as a complete meal Preparation: 20 min Cooking: 50 min Ingredients for 4 people: 3 carrots 2 potatoes 1 leek 30 g semi-salted butter 2 confit thighs of duck1 l of cold poultry broth2 cloves of garlic1 clove50 g of sheep cheeseSalt, peppercornsDuck confit soup - Wash and peel the carrots, potatoes and leek.

Enjoy with this homemade potato soup, easy, cheap and quick to make. This delicious velouté will warm up your winter evenings.Ingredients for 4 people: 300 g of potatoes80 cl of poultry or vegetable broth2 slices of bread30 g of semi-salted butter1 egg yolk20 cl of liquid creamSalt, freshly ground pepper .

Veal is an ideal roast meat and all the more flavorful and fragrant when cooked with bacon and Comté. Easy to make, roast veal with Comté is perfect as an autumn and winter dish. Ingredients for 6 people: 1 roast veal weighing 1 kg (walnuts) already tied and wrapped 8 slices of Comté 8 slices of bacon 2 spoons of veal stock 1 bowl of lukewarm water 15 cl of white wine 25 cl of liquid cream 25 g of butter Salt, pepper, Kitchen twine.

This specialty, which needs no introduction, is a real institution. Cannelé is a cake of Bordeaux origin which has since gone far beyond the Aquitaine borders. Ingredients for about fifteen cannelés: 50 cl of whole milk, 50 g of butter 1 vanilla pod 2 whole eggs 2 egg yolks 200 g sugar 100 g flour 1 tsp.