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appetizer Ktipiti 4_ Slices of goat cheese and prosciutto 6_ Radish slices of salted butter 7_ Crostini 8_ Fresh goat cheese peppery with raisins 9_ Onions tart 10_ Tartlets with mushroom of paris 11_ Pepper terrine 12_ Vegetable rolls 13_ Cream of lamb’s lettuce 14_ Cardoon soup 15_ Tartar of beef heart 16_ Eggs casserole with chorizo 17_ Tartar of mackerel 18_ Cannelloni stuffed with tuna 19_ Pastry with sardines 20_
2
summary
Pastry of tuna 21_
summary
dish Chicken with lasagna and eggplant 22_ Chicken strips with catalan 24_ Chicken strips with green 25_ Chicken strips with peanut 26_ Chicken fricassee with comté cheese 27_ Parmentier of chicken 28_ Pancakes with chicken curry 29_ Turkey and pilaf rice with vegetables 30_ Chicken pilaf with vegetables and saffron 31_ Tartiflette 32_ Endives with ham 34_ Caramelised pork ribs and rice pilaf 35_ Pasta bolognaise 36_ Minute of broccoli with anchovies 38_ Stuffed zucchini with pine nuts 40_ Sauteed zucchini with thyme 41_ Pasta with peppers and basil 42_ Cannelloni with leeks and ricotta 43_ Vegetarian lasagna 44_ Penne in a risotto 45_ Purple rice with tomatoes confits and spices 46_ Tricolor risotto 47_ Custard with fennel 48_ Zucchini and mushroom quiche 49_
dessert Caramelized pineapple crumble 50_ Gingerbread crumble 52_ Autumn crumble 53_ Spice cake with walnuts 54_ Coconut soufflés 56_ Coffee soufflés 57_ Small chocolate soufflés 58_ Orange shell soufflés 59_ Orange with cottage cheese mousse 60_
3
For 4 people PrĂŠparation 10 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Ktipiti 1. Roast the peppers about 15 minutes under the broiler or grill, on all sides until skin is blistered and blackened in places. 2. Wrap them in a plastic bag or in newspaper.
Let
cool,
peel
and
remove
seeds. Cut them into small pieces. 3. Mix the yogurt, crushed garlic and peppers. Season with salt and paprika. Serve chilled with pita bread.
2 Greek yogurt (300 g) 2 red peppers 1 clove garlic 2 pinches of paprika salt
4
5
for 4 people Préparation 15 min no cooking Recipe_PRISMAPIX PHOTO_Franck SCHMITT
A goat cheese 1 tbsp. of crème fraîche 1/2 bunch of chives 1 tbsp. pink peppercorns 4 slices prosciutto 1 farmhouse bread or leavened
bread
Slices of goat cheese and prosciutto 1.
Mix
the
goat
cheese
with
crème
fraîche. Chop the chives. Mix it with the goat cheese. 2. Cut the bread slices about 1 cm and spread them with the cheese mixture. 3. Cut the ham slices in lengthways. Roll
up
the
slices
on
themselves.
Put a slice on each sandwich rolled, sprinkle
with
pink
peppercorns
and
serve with a salad of mixed greens.
6
1. Wash the radishes, remove the stems and roots. Grate them with a large grater or cut into slices and then into thin strips. 2.
Cut
about
the 1
bread
cm.
into
Butter
the
slices bread
with salted butter. 3. Place a handful of chopped radishes on each slice. Decorate with
a
sprig
of
parsley
and
serve.
Radish slices For 4 people PrĂŠparation 15 min no cooking Recipe_PRISMAPIX PHOTO_Franck SCHMITT
of salted butter 1 bunch of radishes 1 farmhouse bread 125 g salted butter sprigs of parsley
tips You can make this recipe with the raw zucchini.
7
for 4 people PrĂŠparation 10 min cooking time 8 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
4 individual rolls 3 tomatoes 1 ball of mozzarella 2 onions stalks 1 bunch chives 1 tbsp. of olive oil Salt and pepper
Crostini 1. Open the roll in half, sprinkle the inside with olive oil. 2.
Rinse
and
chop
the
tomatoes
and
onions into small cubes. Roughly chop the mozzarella with a knife. 3. Place each half of bread on a small pile of tomatoes, sprinkle with diced onion and mozzarella, salt and pepper. 4. Place the crostini on a baking sheet, bake under the grill and let cook au gratin for 8 min. Sprinkle with chopped chives and serve immediately.
8
For 4 people PrĂŠparation 10 min waiting time 30 min Cooking time 3 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Let inflate grapes for 30 min. in warm water. 2. Cut the goats in half the thickness. Sprinkle half of the pepper and salt on one half of the goats. Drizzle with olive oil. Cover with the other halves of cheese. 3. On the top, add and press lightly the raisins and the remaining pepper. Cool and refrigerate. 4. Just before serving, Toast bread slices and place over the goats. Enjoy
Fresh goat cheese
immediately.
peppery with raisins
4 small round of fresh goat 4 slices of bread with sesame 2 tbsp. of olive oil 4 tsp. of ground pepper 1 tsp. of salt
9
For 4 people PrĂŠparation 30 min Cooking time 55 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
one more RECIPE 1 kg large onions 1 roll of puff pastry 2 sage leaves 10 cl of white wine 6 tbsp. of olive oil Espelette pepper Salt and pepper
Quiche with bacon Let brown 150 g of smoked bacon for 5 minutes in a nonstick pan, drain and set aside. Unroll the pastry and line a buttered pie plate, prick the bottom with a fork. Lay the bacon over the dough, pour over 3 beaten eggs mixed with 20 cl of cream, 1 clove of crushed garlic, chopped herbs (chives 50g, 50g chopped parsley
1. Boil water in large saucepan. Dip the onions for 5 min., remove with a slotted spoon and place them immediately into a
and 50g of cilantro), salt, pepper and 2 pinches of nutmeg. Bake for 30 minutes and serve hot with green salad.
bowl of cold water. Peel them and cut them into slices.
Onions tart 2. Pour 2 tbsp. of olive oil in a skillet, add
onions,
sage
leaves,
white
wine,
Espelette pepper. Add salt and pepper. Cover
and
simmer
about
20
min.
When
cooked, remove the lid so the cooking liquid evaporates and onions should not brown. Allow to cool. 3. Preheat the oven th.7 (210°C). Line a pan with oiled greaseproof paper, garnish with puff pastry pricked with a fork. Divide the onions, sprinkle with a little oil and bake for 30 min. 4. Serve the tart warm or cold.
10
for 4 people PrĂŠparation 15 min Cooking time 30 min Recipe_Christina BEL PHOTO_Franck BEL
1 roll of pastry 1 kg of mushrooms of Paris 1 clove garlic 1 tablet of chicken stock 25g butter Salt and pepper
Tartlets
with mushroom of paris 1. Peel the mushrooms, rinse them and then slice them. Peel the garlic clove. 2. Cook the mushrooms (keep a few slices for garnish) and garlic in a saucepan with the stock cube. Salt and pepper. Drain and mix them. 3. Heat the butter in a frying pan and put the slices to brown. Add salt and pepper. 4. Preheat the oven th.6 (180°C). Spread batter into greased tart pans. Divide the puree of mushrooms and arrange the slices over. Bake for 15 min. until dough is golden brown and serve hot with green salad.
11
2 bell peppers of each color
1. Place the peppers in a baking dish,
(red, green, yellow and orange)
sprinkle with a little oil and add
2 eggplants
4 cloves of unpeeled garlic and sprigs
10 cloves garlic
of basil. Bake for th.6 (180°C) 20 min.
1 bunch basil 5 spring onions
2. Peel and chop onions and green stem.
10 g of gelatin
Let confit in 1 tbsp. of oil with the
20 cl of vegetable stock
remaining garlic. Add ginger, salt and
6 tbsp. tablespoons olive oil
pepper.
1 tablespoon. Coffee ground ginger Salt and pepper
Pepper terrine
3. Soften the gelatin in cold water, wring it out and let it dissolve in vegetable
broth
boiling,
pour
over
onions. 4. Rinse the eggplants, cut into thin slices lengthways and let them brown in 2 tbsp. of oil. Drain them on absorbent paper, add salt and pepper. Remove skin and seeds from peppers, cut into four. 5. Line a terrine with plastic wrap and place the eggplant slices in width by leaving them on the edges. Sprinkle with
basil
leaves,
alternating
the
peppers and eggplants. Pour the broth, sprinkle onions and peeled garlic. Fold the eggplant slices on the preparation, press,
remove
the
excess
of
broth.
Cover with plastic wrap and keep in the refrigerator for 12 h. Serve with a tomato coulis.
For 8 people PrĂŠparation 40 min Cooking time 20 min waiting time 12 h Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
12
4 zucchini very firm 2 red peppers 12 thin slices of chorizo 100 g GERVAIS cream cheese 0% fat 1 tbsp. cumin seeds 1 bunch basil 1 tbsp. olive oil Salt and pepper
1.
Wash
and
dry
the
peppers.
Cut
the
peppers
zucchini in
and
half,
put them under the broiler, skin – side down for about 10 min. (the skin should blister). 2. Cut the zucchini into thin slices lengthwise, place them in a baking pan with 1 tablespoon of cooking oil and 5 ml of water. Add salt and pepper and bake for 5 min. at 180°C (th.6).
Vegetable rolls one more Recipe
3.
Peel
and
cut
the
peppers
into
Ricotta basil rolls basil ricotta
strips the same size as the zucchini.
Wash and drain a bunch of basil with large
Mix the cream cheese with the cumin
leaves on absorbent paper . Remove the stalks, keep the leaves. Crush 200 g of ricotta, salt and pepper. Cut 6 tomatoes into small cubes and mix with the ricotta. Reserve 20 large basil leaves, chop the other and mix with crushed cheese. Lay flat basil leaves. Top with 1 tbsp of cheese filling, roll and hold with a toothpick. Cool and refrigerate.Just before serving, divide the rolls on a platter and
and chopped basil and pepper. 4. Cover the zucchini slices, the one with a bell pepper, the other with chorizo.
Spread1
tablespoon
of
the
basil preparation. Roll the zucchini on itself, repeat the process with the remaining ingredients. Cool and refrigerate until serving.
sprinkle them with a drizzle of olive oil.
for 4 people Préparation 30 min cooking time 15 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
13
250 g of lamb’s lettuce 1 onion 1 carrot 1 potato 2 tbsp. of cooking oil 10 cl of cream 1 small handful of sprouts mixed (organic stores) Salt and pepper
Cream of lamb’s lettuce For 4 people Préparation 10 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Rinse and drain the lamb’s lettuce. Peel and chop onion. Peel and grate the carrot and potato. 2. Melt the onion for 2-3 min. in oil in a saucepan. Pour 60 cl of water. When boiling, add carrots and potatoes. Cover and cook for 10 min. 3. Add the lamb’s lettuce (keep 8 bunches), cook for another 5 min. 4. Mix in soup. Add salt and pepper. Pour into bowls. Decorate with bouquets of lamb’s lettuce and sprouts and serve immediately.
14
For 4 people PrĂŠparation 25 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 1. Peeland rinse the cardoons, plunge them into lemon-flavoured water. Peel and cut the carots into pieces. Cook them with the cardoons for 30 min. in salted boiling water.
Cardoon soup
2. Slice the bacon and roast it in a dry skillet. Let cool , then, mix with the cream, reserving a few roasted slices of bacon for the garnish. 3. Peel the garlic, clean the parsley and mix them with the softned butter. Pepper. a
Blend
plunging
the
mixer.
vegetables Season.
with Before
serving, combine the butter with the garlic, the cream with the bacon and the roasted slices of bacon.
1 bunch of cardoon 3 carots 2 garlic cloves 6 sprigs of parsley 1 lemon 100 g bacon 20 g butter 1 tbsp. cream salt, pepper
15
1. Immerse the tomatoes 30 sec. in boiling water and remove skin. Chop. 2.
Peel
and
cut
into
thin
slices
the onions. Chop the chives. Combine tomatoes with onions and chives. 3. Cook the eggs for 5 min. in boiling water, take it out of the refrigerator a little in advance. Place them under cold water before the peel. 4.
Arrange
the
tomato
tartar
in
a
circle, place the boiled egg in the center, add the capers rod, surround with dressing sauce, and sprinkle with sea salt. Serve immediately.
Tartar of beef heart For 4 people PrĂŠparation 10 min Cooking time 5 min Recipe_Marianne Paquin PHOTO_Marianne Paquin
4 tomatoes beef heart 4 eggs 2 spring onions 4 tbsp. of dressing sauce (made with fresh cream) 8 chives 8 stemmed capers 1/2 tsp. of sea salt
16
4 large eggs, fresh-treat 8 thin slices of chorizo 4 tbsp. of tomato sauce with basil 40 g of grated ewe’s milk cheese 4 tbsp. of cream 15 g butter Espelette pepper salt
For 4 people Préparation 10 min Cooking time 8 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
Eggs casserole with chorizo 1. Preheat the oven th.6-7 (200°C). Butter 4 ramekins, sprinkle them with a pinch of salt. Pour in each 1 tbsp. of tomato sauce. Divide the chorizo slices cut into matchsticks. 2. Break 1 egg per ramekin and top with the white cream. Sprinkle with grated ewe’s milk cheese and Espelette pepper. 3. Bake for 8 min. in a simmering bain-marie. Serve right out of the oven.
17
6 mackerel fillets 1 untreated orange 1 lemon 3 tbsp. olive oil 1 bunch basil 1 tsp. of berry pink Salt and pepper
For 4 people PrĂŠparation 15 min Cooking time 2 min waiting time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
Tartar of mackerel 1. Rinse the orange and remove the zest. Cut it into small cubes and scald 2 min. Drain them. 2. Rinse the mackerel fillets and drain. Cut into very small pieces. Add the orange zest, oil, 1 dash of orange juice, lemon juice, the chopped
basil
and
crushed
pink
berries, salt and pepper. Mix. Keep for 30 min. in the refrigerator. 3. Divide the tartar into dishes and serve with toast.
18
for 4 people PrĂŠparation 20 min cooking time 20 min Recipe_PRISMAPIX PHOTO_Franck SCHMITT
1.
Cook
the
cannelloni
in
a large saucepan of boiling salted water until al dente (15-20 min.). Book. 2. In a bowl, combine goat cheese, flaked,
tuna, washed
drained and
and
chopped
cilantro. Mix. 3.
Stuff
the
cannelloni
gently with a spoon. Serve with a fresh mixed salad.
Cannelloni stuffed with tuna 12 cannelloni tubes 200 g fresh goat cheese (Little Billy) 100 g of tuna in brine drained 1/2 bunch cilantro Salt and pepper
19
For 4 people PrĂŠparation 10 min Cooking time 5 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1.
Drain
the
sardines.
Peel
and finely chop the onions with some of their stem. Rinse the cilantro. Rinse and remove the seed the chilli.
fork, mix the onion, half the chopped coriander and chopped peppers.
Pastry with 3. Place the stuffing in small piles in the center of each sheet.
Make
a
small
round in center. Break the eggs one by one into a cup. Pour them into each well. Sprinkle with cilantro sprigs. Lightly add
salt.
Fold
each
pastry
sheet to form a small package. 4.
Brown
the
pastry
in
a
skillet in hot oil for 2 min. on each side. Drain on absorbent paper
and
serve
immediately
accompanied with lemon wedges.
20
2 cans of sardines in oil 8 eggs 2 fresh onions 1 small fresh chilli
2. Mash the sardines with a
pastry
8 pastry sheets
1 bunch of cilantro 1 lemon 10 cl oil salt
sardines
4 pastry sheets 2 small cans of flaked tuna in oil 1 egg ½ candied lemon 2 pinches of cumin 1 bunch of cilantro 3 tbsp. of cooking oil harissa
Pastry of tuna For 4 people PrĂŠparation 15 min Cooking time 5 min
1. Drain the tuna. Mix it with chopped coriander,
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Cut the pastry sheets into two. Fold each half
chopped rind of lemon, cumin and a tip of harissa.
sheet into two. Place a little stuffing on one corner. Fold the corner by enclosing the stuffing and forming a triangle. Fold this triangle several times on itself. Close the end and coat with beaten egg. 3. Brown for 2-3 min. in a skillet in hot oil. Drain on absorbent paper. Serve hot or warm.
21
For 4 people Préparation 10 min Cooking time 30 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
22
Chicken with lasagna and
eggplant 1.
Add
salt
chicken
and
breasts.
pepper Cook
on
the
them
for
12 min. in a pan with 2 tbsp.of cooking oil, turning once halfway through cooking. 2.
Fry
for
2
min.
the
chopped
onion in a large skillet with the remaining oil, then add the diced eggplant. Cook them for 15 min. by stirring often. Add salt and pepper. 3.
Meanwhile,
cook
the
lasagna
sheets for 4 min. in a pot of salted water, and then drain them flat. 4.
Turn
Spread
the half
oven of
th.6
the
(180째C).
eggplant
in
a baking dish. Cover with sliced chicken and lasagna sheets. Finish with remaining eggplant. Sprinkle with Parmesan. Put 15 min. in the oven.
4 sheets of lasagna 4 chicken breasts 2 eggplants 1 onion 60 g of grated parmesan 6 tbsp. olive oil Salt and pepper
23
For 4 people PrĂŠparation 15 min Cooking time 10 min 4 chicken breasts 1 small red pepper
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
80 g chorizo 1 tsp. of sweet pepper (or paprika) 3 tbsp. cooking oil Salt and pepper
Chicken strips with catalan
1. Cut the chicken into strips. Remove
the
seeds
and
cut
the
pepper into small dice. Cut the chorizo into dice. Mix peppers, chorizo and paprika. 2. Oil the strips. Add salt and pepper and turn them into the mixture of pepper and chorizo by pressing to adhere. 3. Heat the remaining oil in a skillet. Cook the chicken strips for 5-6 min. over medium heat by turning them. Serve accompanied by sweet corn.
24
For 4 people PrĂŠparation 5 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Cut the chicken breasts into strips. 2.
Separate
broccoli,
the
cook
bouquets
for
2
of
min.
in
boiling salted water then drain. Cook the peas for 8 min. in the same water, then drain.
Chicken strips with green 3.
Brown
the
chicken
strips
600 g chicken breasts
for 3 min. with the oil in a
250 g broccoli
skillet.
2 spring onions
Add
the
peeled
and
sliced onions, stir for 2 min.
200 g frozen peas
Add salt, pepper and cumin. Add
2 tbsp. cooking oil
the broccoli and peas. Reheat
2 sprigs mint
for 2 min. by stirring gently.
2 pinches of cumin Salt and pepper
4.
Serve
hot,
sprinkled
with
chopped mint.
25
For 4 people PrĂŠparation 10 min Cooking time 8 min waiting time 10 min
1. Mix the peanuts impulse, into coarse powder.
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
2. Cut the chicken into large strips in length.
Pour onto a plate.
Add salt and pepper lightly. Coat with mustard, then roll them in peanuts to coat with breading. Harden for 10 min. in the freezer to keep the breading. 3. Heat the oil and butter in a skillet and cook the strips 7-8 min. over low heat by turning them. Serve with carrots sautĂŠed in butter.
Chicken strips with peanut 4 skinless of chicken breasts 2 tbsp. strong mustard 80 g of roasted peanuts 1 tbsp. of cooking oil 20 g butter Salt and pepper
26
1. Peel the onions and sauté for 5 min. in a pan with 25 g butter. Replace them with the chicken pieces and let them brown. Put the
the
casserole
with 25 cl of wine.
onions
in
Add salt
and pepper and cook for 40 min. covered on low heat. 2. Cut the cheese into strips. Mix it with the remaining wine, add
pepper
and
melt
over
low
heat by stirring. 3. Cut the toe of the asparagus and
cook
with
the
peas
for
5 min. in boiling salted water. Drain them and let them fry in the remaining butter. 4.
Stir
preparation
in in
the the
county casserole
and serve immediately with fried vegetables.
Chicken
fricassee with comté For 4 people Préparation 15 min Cooking time 40 min
Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
cheese 1 chicken cut into pieces 350 g snow peas 1 bunch green asparagus 250 g of Comté cheese 12 pearl onions 50 cl dry white wine 50 g butter Salt and pepper
27
2 chicken breasts 100 g smoked bacon 1 kg potatoes 2 onions 1 carrot 1 egg 2 garlic cloves 1 bunch of parsley 80g butter + 10 g for the dish 40 g grated cheese 2 tbsp. cooking oil 1 pinch of nutmeg Salt and pepper
Parmentier of chicken For 4 people 1. Peel the potatoes, rinse them. Put them to cook in Préparation 30 min Cooking time 1 h 10 boiling salted water for 20 min. Crush them with a fork, Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
add the half of the butter, nutmeg, salt and pepper. Eventually add the cooking juice if the puree is too thick. 2. Chop the chicken and bacon. Peel the onions and garlic and chop them. Peel the carrot and cut it into small cubes. Rinse the parsley and chop it. 3. In a skillet, heat oil and sauté the minced meat for 3 min. Remove them and set side. Add the remaining butter in the pan and braise the onion, garlic and diced carrot. After 10 min., add the meat and parsley. Let cool, add the egg and adjust the seasoning. 4. Preheat the oven to 210°C (th.7). Butter a baking dish. Pour the mixture to the meat, cover with mashed potatoes and smooth the surface with a spatula. Sprinkle with grated cheese and bake for 40 min. Serve piping hot.
28
for 4 people PrĂŠparation 20 min cooking time 20 min 400 g chicken breasts 1 red pepper
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1 onion 2 cloves garlic 2 Greek yoghurt 2 eggs 20 cl milk 150 g flour 5 tbsp. of olive oil 1 tbsp. of curry powder Salt and pepper
1. For the pancake batter: mix the
sifted
flour
into
a
bowl,
add eggs, 1 tbsp. of olive oil, salt and pepper. Pour the milk gradually, stirring constantly,
Pancakes with chicken
then set aside.
curry 2. Cut the chicken breasts into strips. Peel and chop the onion and garlic. Slice the pepper. Brown the chicken in 2 tbsp. of olive oil in a skillet, sprinkle with curry. Add onion, garlic and pepper. Mix, add salt and pepper, then add the yogurt. 3. Cover and simmer for 20 min. Meanwhile,
cook
the
pancakes
warm in a large skillet coated with the remaining oil. To serve, stuff each large a pancake with a portion chicken curry.
29
1. Marinate the meat in lemon juice and 1 tbsp. of oil.
For 4 people PrĂŠparation 20 min Cooking time 20 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
2. Peel the carrots, onion and garlic, fray the green beans. Chop all vegetables. Dissolve the stock cube in 1 liter of boiling water. 4 turkey escalope
3. Roast the onion and garlic in a pan with olive
2 carrots
oil. Add rice and stir. When the rice changes
1 onion
color, add the stock. Add vegetables, salt and
1 clove garlic
pepper.
150 g green beans
Let
simmer
gently,
uncovered,
about
20 min. At the end of the cooking, the broth
300 g rice
should be absorbed.
1 tablet of vegetable stock 1 lemon
4. Cook the turkey over high heat and serve with
2 tbsp. olive oil
vegetables rice.
Salt and pepper
Turkey and pilaf rice with vegetables tips All white meat can be cooked this way. You can replace the turkey for chicken breasts, veal escalope or grilled pork.
30
1.
Peel
the
beans,
soak
them
in boiling water for 20 min., remove them and put them under cold water to easily remove the white
skin.
Taper
the
green
beans, peel the carrots, wash and cut the onions into small pieces. 2. Dissolve the chicken stock in 75 cl of boiling water. In a casserole, brown the chicken pieces in hot olive oil. Remove them
when
they
are
nicely
browned. Add the vegetables and rice . Mix well so that each grain is well coated with oil. Pour in the broth, sprinkle with saffron, salt and pepper.
Chicken pilaf with vegetables and saffron 600 g chicken breasts, cut into pieces 2 spring onions 400 g of beans 4 carrots 200 g green beans 2 sprigs of tarragon 150 g long grain rice 1 tablet of chicken stock 2 tbsp. olive oil 1 scoop of saffron Salt and pepper
3. Put the chicken pieces, mix, then, equalize the rice with a spatula. Simmer without stirring over very low heat for 20 min. When
cooked,
the
rice
should
have absorbed all the liquid. Add
the
chopped
tarragon
and
serve immediately.
For 4 people PrĂŠparation 15 min Cooking time 25 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
31
32
100 g of breast salted (or smoke) 1 reblochon 800 g of potatoes 4 onions 1 clove of garlic 50 g butter 3 tbsp. cooking oil Salt and pepper
1. Cook the peeled potatoes
for 30 min.
to steam. Cut them into thick slices. Peel and slice the onions, cut the bacon into small pieces. In a skillet, brown the bacon without fat. Set aside. 2. Heat the oil in the skillet, cook onions by stirring. When the onions are transparent, put the bacon, and add the potatoes and butter. Mix gently, add salt and pepper. 3. Preheat the broiler. Scrub the inside of the baking clay with the peeled garlic. Transfer the contents of the pan in the container. 4. Cut the reblochon in half, then slice each half into two the thickness. Place the 4 pieces of potatoes, crust side up. Slide under broiler to brown. Serve very hot with a green salad.
For 4 people PrĂŠparation 20 min Cooking time 40 min
Tartiflette
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
33
1. Thin out the leaves of the endives and cook them in boiling water.
When
they
are
cooked
(around 10 to 15 min.), drain them. Preheat oven th.6 (180°C). 2. Melt the butter in a heavy saucepan. Add the flour, and mix with
a
wooden
leaving
spoon
colored;
without
the
flour
should be thick. Pour the milk gradually, stirring constantly, until the sauce coats the spoon. Add salt and pepper. 3. Wrap each endive well drained with a slice of ham and then store them in an ovenproof dish. Coat
with
sauce
and
sprinkle
with grated cheese. 4. Cook au gratin about 20 min. and serve hot.
Endives with ham
4 endives 4 slices of boiled ham 1 bag of grated gruyère cheese 25 g flour
for 4 people Préparation 15 min Cooking time 35 min Recipe_Christina BEL PHOTO_Franck BEL
34
25 g butter 30 cl milk Salt and pepper
1.5 kg of Pork ribs 4 tbsp. of acacia honey 3 tbsp. of cooking oil 1 pinch cayenne pepper 1 large pinch of powdered ginger 1 pinch ground cumin 1 tbsp. of soy sauce
1. Mix in a bowl the oil, honey, soy, spices. Marinate the pork ribs
cut
in
this
mixture,
refrigerated for 1 h. 2. Preheat oven th.7 (210°C). Drain ribs thoroughly and put them in a baking pan. Bake for
For 4 people PrĂŠparation 15 min Cooking time 45 min waiting time 1 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
45 min by sprinkling regularly with marinade ribs. Remove meat from oven and keep warm. Deglaze the sauce with a little water, wrap-around the ribs.
Caramelised pork ribs and rice pilaf 3. Divide the ribs in the plates and serve hot with fried rice.
+ IN A RECIPE Instead of the spices, mix honey and soy 2 tbsp of tomato sauce, juice of 1/2 orange, 2 tbsp. of wine vinegar for the marinade. Add 6 chopped onions and fried before serving with rice.
35
36
400 g minced beef 1 package of tagliatelli 1 eggplant 1 red pepper 7 small tomatoes 2 onions 1 garlic clove 1 tbsp. Provencal herbs 2 tbsp. olive oil 50 g grated parmesan Salt and pepper
Pasta bolognaise 1. Wash and cut the eggplant and diced peppers. Peel and chop the garlic and onions. 2. In a casserole, brown the vegetables in oil with the garlic and onions. Mix well after adding the minced beef crumbled. 3. When everything is golden brown, add tomatoes, peeled, seeded and cut into chunks and herbs. Salt and pepper. 4. Simmer for 15 min. over low heat. Cook the pasta according to the package indication. Once they are cooked, serve it mixed with the sauce and sprinkled with Parmesan.
one more Recipe
Pesto pasta with coriander While pasta is being cooked, fry 60 g of pecans in a dry skillet. Mix them with 2 peeled garlic cloves, 1 teaspoon of coriander seeds, 2 bunches of corinader and 5 cl of olive oil. Continue to mix by pouring gradually 5 cl of oil and 2 tbsp of pasta cooking water. Salt and pepper. Mix the pasta with the sauce. Pepper and serve immediately.
For 4 people PrĂŠparation 20 min Cooking time 20 min Recipe_Prismapix PHOTO_Carmen BAREA
37
500 g broccoli 12 cherry tomatoes 6 anchovy fillets in oil 1 clove garlic 2 tbsp. olive oil Salt and pepper
Minute of broccoli
with anchovies For 4 people PrĂŠparation 10 min Cooking time 7 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1. Separate the broccoli into florets. Cook for 3 minutes in salted water. Cool and drain. 2. Rinse the cherry tomatoes and cut them into quarters. Rinse, dry and cut the anchovy fillets into small pieces. 3. Heat the oil in a skillet with peeled and pressed garlic and anchovies. Cook for 1 min. over low heat, stirring. Add the broccoli and cook 2 min. over medium heat. 4. Add the cherry tomatoes and sautĂŠ for 1 min. over high heat. Add pepper and serve immediately.
38
39
For 4 people PrĂŠparation 20 min Cooking time 30 min
4 round zucchinis
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
3 onions 2 cloves of garlic 150 g of sausage meat
1. Rinse the zucchini, cut out a hat,
remove
the
seeds
and
then
30 g of pine nuts
remove the pulp by leaving 1/2 cm
100 g of stale bread
from the skin. Cook the zucchini
10 cl milk
shells 10 min. to steam.
1 egg 2 tbsp. bread crumbs
2. Peel and slice the onions and
4 tbsp. of olive oil
garlic.
1 pinch of nutmeg Salt and pepper
Pour
the
boiling
milk
on the bread, and then crush it coarsely with a fork.
Stuffed zucchini with pine nuts 3. Heat in a skillet the half of the olive oil and brown the sausage meat.
Add
onions,
garlic
and
zucchini pulp. Mix to it make well brown. Preheat oven th.7 (210°C). 4.
Gather
in
a
large
bowl
the
content from the pan with the pine nuts, bread crumbs, whole egg, the nutmeg, salt and pepper. Mix well with a fork to get a homogenous stuffing.
Fill
the
zucchini,
sprinkle with bread crumbs, drizzle with remaining olive oil. Bake for 30 min. Serve hot or cold.
40
1. Rinse and sponge up the zucchini. Remove the ends, but do not peel. Split them into quarters lengthways, remove seeds, and then cut them into regular sections. Remove the roots of spring onions and slice them, and their green stems. Peel and press the garlic. 2. Heat the olive oil in a skillet. Add zucchini, onions and garlic, brown all while stirring constantly over high heat. Add thyme, salt and pepper. Cover, reduce the heat and simmer for 15 min.
Sauteed
zucchini with thyme one more recipe
Grated zucchini with feta cheese Rinse 5 small zucchini, cut the ends, without peeling, grate them with a grid with large holes. Put them in a bowl filled with ice water to firm up. Mix with 2 pinches of salt and 1 tbsp. of orange juice and 1 tbsp. of lemon juice, add 3 tbsp. of olive oil. Emulsify the sauce
3. Drain the dried tomatoes and cut them into thin strips. Add them to the fried zucchini at the end of cooking, stir and adjust seasoning. 4. Serve the zucchini iced starter or hot as accompanied with roasted meat or grilled.
and add pepper. Drain the zucchini by pressing them in your hands. Season them
4 zucchini
with sauce, top with 300 g of feta cubes
4 spring onions
and serve immediately.
2 cloves of garlic 1 sprig of thyme
For 4 people PrĂŠparation 15 min Cooking time 15 min
40 g dried tomatoes in olive oil 3 tbsp. of olive oil Salt and pepper
Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
41
for 4 people PrĂŠparation 15 min cooking time 1 h Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
1. Preheat the oven to 240°C (th.8). Bake peppers for 40 min. Let cool and then remove the
blackened
skin.
Remove
the seeds, pat the pulp and chop. 2. Rinse and chop the parsley and
basil.
Roast
the
pine
nuts in a skillet. Mix the half of them with the garlic clove, add the herbs and 3 tbsp of oil. Salt and pepper
Pasta with peppers and 400 g large pasta 2 red peppers 1 garlic clove 1 bunch of basil 1 bunch of parsley 40 g pine nuts 40 g of grated parmesan 4 tbsp. cooking oil Salt and pepper
42
the sauce.
basil 3. Cook the pasta according to package indication. Heat the pulp of the pepper with 1 tbsp of oil. Drain the pasta, add the pulp of the pepper, sauce and roasted pine nuts. Stir, sprinkle with Parmesan and serve immediately.
for 4 people PrĂŠparation 30 min cooking time 30 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH 1 kg of leeks 1 onion 1 clove of garlic
1.
Clean
the
leeks,
slice
250 g of ricotta
them. Cook on low heat with
100 g of Parmesan
butter and white wine until
80 g butter
there is more liquid.
8 lasagna sheets 1 large can of crushed tomatoes
2.
Combine
the
leeks
with
10 cl dry white wine
crushed ricotta and half of
2 tbsp. of olive oil
the
Salt and pepper
Parmesan,
add
salt
and
pepper.
Cannelloni with leeks and ricotta 3. Peel and chop the garlic and onion. Fry them in oil, add the tomato pulp, salt and pepper and cook for 10 min. Plunge the lasagna sheets in boiling
salted
water
until
softened. Preheat oven th.7 (210°C). 4. Sponge up the lasagna on a cloth. Garnish with leeks stuffing,
roll
them
into
cannelloni. Arrange them in a
dish,
sauce,
cover sprinkle
with
tomato
with
the
remaining Parmesan and bake for 30 min. Enjoy warm.
43
2 zucchini 2 eggplants 4 tomatoes 2 cloves garlic 1 sprig of marjoram 2 balls of mozzarella 40 g of Parmesan 12 rectangles of lasagna 3 tbsp. olive oil Salt and pepper
1. Rinse the zucchini and eggplant. Drain and cut them into large slices in
lengthways,
without
peeling.
Coat with olive oil and let them brown in a hot pan, on both sides with salt and pepper. 2. Poach the lasagna for 5 min. in boiling salted water, drain bit by bit in on a cloth.
Vegetarian lasagna 3.
Peel
roughly
and chop
core the
the pulp.
tomatoes, Peel
and
press the garlic, add the tomatoes with marjoram, salt and pepper. Cut the mozzarella into thin slices. 4. Preheat the oven th.7 (210°C). Grease a baking dish, arrange a layer of lasagna, a layer of vegetables, mozzarella and a layer of tomato pulp.
Sprinkle
with
Parmesan,
drizzle with remaining olive oil, and bake for 45 min. Serve hot.
for 4 people PrĂŠparation 20 min Cooking time 45 min Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
44
1. In a skillet over low heat, melt the chopped onions with 2 tablespoons of oil for 2 min. Add the pasta. Mix for 1 min. then add the white wine. Let it evaporate.
Penne in a risotto 350 g penne 1 onion
2. Add the half of the hot stock and peas.
Cook
for
5
minutes,
stirring
150 g frozen peas
often. Pour the remaining stock, add
150 g of frozen beans
beans and cherry tomatoes. Cook 5 min.
12 cherry tomatoes
longer, check the cooking. Add salt
5 cl white wine
and pepper, add 1 .tablespoon of olive
1 l chicken stock
oil and Parmesan cheese, garnish with
3 tbsp. olive oil
basil. Serve immediately.
40 g grated parmesan 4 sprigs of basil Salt and pepper
For 4 people PrĂŠparation 10 min Cooking time 15 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
45
one more Recipe
Red rice jambalaya Heat 2 tablespoons of oil in a skillet. Roast
for 4 people Préparation 10 min cooking time 20 min Recipe_Hector BAROTOQUI PHOTO_Laurent ROUVRAIS
400 g of pieces of chicken breast and 200 g of sliced chorizo for 5 min. and set aside. In the empty but unwashed skillet, fry 1 onion, 1 heart of celery and 2 fresh chilies (which you removed the seeds) chopped. Return the chicken and chorizo. Add 250 g of red rice from Camargue and 4 peeled and chopped tomatoes. Pour in 60 cl of boiling water. Salt and pepper. Bake for 20 min. covered. Serve immediately.
1. Cook the rice in boiling salted water, drain it and reserve it warm. 2. Rinse the cherry tomatoes, leaving them on the branches, wipe them. Rinse peppers,
remove
seeds
and
cut
into
strips.
Purple rice with tomatoes confits
and spices
3. In a non-stick skillet, sauté the red onion in the olive oil. Add tomatoes, cook over high heat for 3 min., add salt and pepper. Add the pepper and vanilla split in two. Cover with water halfway up, let reduce over low heat for about 20 min., add a little water from time to time if necessary. Remove the branches of tomatoes. 4. Add the rice. Stir gently in the pan. Serve immediately.
2 cups rice 2 branches of yellow cherry tomatoes 2 branches of red cherry tomatoes 1 red onion 1 vanilla pod 1/2 Espelette pepper olive oil Salt and pepper
46
For 4 people Préparation 5 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Prepare the 3 risotto following the package directions. Set them aside in a warm place. 2.
Clean
move
the
the
asparagus,
hard
parts
re-
of
the
lower stems, wash them. Boil the
chicken
asparagus
stock,
cook
the
10
15
min.
for
uncovered.
Mix
to
the
asparagus
and broth in a blender, reheat over low heat, adding the crème fraîche. Adjust the seasoning.
Tricolor risotto 1 package risotto Pronto Gallo with dried Tomato (supermarkets) 1 package risotto Pront Gallo with asparagus (supermarkets) 1 package risotto Pronto Gallo alla Milanese (supermarkets) 1 bunch of green asparagus 25 cl chicken stock 4 cherry tomatoes 40 g Parmesan 15 cl crème fraîche Salt and pepper
3. Rinse the tomatoes, cut them in half. Cut the Parmesan shavings. 4.
Pour
into
the
plates
of
cream of asparagus and arrange a layer of asparagus risotto, a layer of risotto alla Milanese and a layer of risotto dried tomatoes.
Garnish
with
toma-
toes and parmesan and serve immediately.
47
6 eggs 2 hearts of fennel 40 g of grated parmesan 20 cl milk 15 cl of crème fraîche Salt and pepper
1.
Rinse,
drain
and
cut
the
fennel
into
slices. Put them in a pan, pour the milk, add salt and cook about 15 min. Preheat oven th.5 (150°C). 2. Mix eggs with the grated parmesan and crème fraîche. Add salt and pepper.
Custard with fennel 3. Mix the cooked fennel, except 4 slices, and mix with the egg mixture. Pour into 4 buttered ramekins. Bake in a bain-marie for 20 min, until surface of the custard brown. 4. Serve hot or warm, decorated with the reserved fennel.
for 4 people Préparation 10 min Cooking time 35 min Recipe_Christina BEL PHOTO_Franck BEL
48
For the dough
1. Put the butter, egg and flour with a pinch of salt in a blender. Wait until the dough forms a ball and spread it into a mold previously buttered. 2. Rinse and dry the mushrooms and cut them into slices not too thin (except a few for the decoration). Sauté them in 2 tablespoons of olive oil. When they
begin
to
brown,
add
garlic,
peeled and chopped and continue the cooking for 5 min.
100 g soft butter 200 g flour 1 egg salt For the filling 400 g small button mushrooms 1 zucchini 1 garlic clove 3 eggs 3 tbsp. crème fraîche 3 tbsp. olive oil Salt and pepper
Zucchini and mushroom
quiche 3. Rinse the zucchini, cut it into slices without peeling it and sauté it in the remaining oil with a little chopped garlic for 5 min. 4. Preheat the oven to 180°C (th.6). In a bowl, beat the 3 eggs with the crème fraîche, salt and pepper. Add the zucchini and mushrooms. Pour the mixture into the prepared pan, place the reserved mushrooms and bake for about 20 min. Serve the quiche warm or cold.
for 4 people Préparation 30 min Cooking time 30 min Recipe & STYLISME _Christina BEL PHOTO_Franck BEL
49
50
a pineapple 8 speculoos A pinch of cinnamon powder 1 tsp. of sugar 20 cl of very cold cream
1.
Peel
into
the
small
pineapple, pieces
cut
and
put
them in a pan with sugar. Stir and cook for 5 min. Remove from
heat,
add
a
pinch
of
cinnamon, and keep in cool. 2. Whip the cream into whipped
speculoos
cream in a very cold bowl.
pineapple crumble 3. Divide the pineapple chunks in
glass
whipped
jars,
cream
cover
and
with
sprinkle
with crushed speculoos. Serve well chilled.
for 4 people PrĂŠparation 15 min Cooking time 5 min Recipe_Christina BEL PHOTO_Franck BEL
51
For 4 people PrĂŠparation 10 min Cooking time 31 min
1. Preheat the oven th.6 (180°C).
Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
lined
Cut the gingerbread into cubes. Scatter
it
with
on
a
baking
greaseproof
sheet paper.
Dry it in oven for 10 min. 2. Peel and slice apples. Cook them in a pan for 5 min. in 15 g of butter. Add 2 tbsp. of sugar and cinnamon. Continue the cooking for 1 min. and pour into a dish.
Gingerbread crumble 3. Mix the gingerbread crumbs. Mix with remaining butter, flour and
sugar,
between
in
by your
crumbling hands
to
them get
granulous dough. Cover the apple dough with crumble and bake for 15 min. Serve warm.
4 slices of gingerbread 4 apples 75 g butter 60 g flour 60 g caster sugar 2 tsp. soup 2 pinches of cinnamon
52
For 4 people PrĂŠparation 15 min Cooking time 25 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1.
Crush
coarsely
speculoos,
add
porridge oats, brown sugar and 40 g of butter, then work with your fingertips until the mixture is sandy. Cool and refrigerate. 2. Preheat oven th.6 (180°C). Peel, remove the seeds and cut into slices the
apples
remaining
and
butter
pears. in
a
pan
Heat and
the add
fruits. Add cinnamon, raisins and cook for 10 min. over medium heat, covered. Remove cover and continue the cooking for another 5 min.
Autumn crumble 3. Divide the warm stewed in a platter. Scatter
over
the
dough.
Bake
the
crumble in the oven for 10 min. Serve warm.
12 speculoos
3 tbsp. of porridge oats 2 apples 2 pears 1 tbsp. of brown sugar 2 tbsp. of caster sugar 50 g of butter a pinch of cinnamon 1 tbsp. of golden raisins 15 cl of lager
53
54
90 g powdered sugar 100 g butter 125 g of cottage cheese 1 egg 1 lemon 250 g flour 1/2 sachet of baking powder 1 pinch of ground cinnamon 1 pinch of ginger powder 60 g of walnuts 100 g of golden raisins 3 cl beaumes deVenise 2 tbsp. of icing sugar
Spice cake with walnuts For 4 people PrĂŠparation 30 min Cooking time 45 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
1. Toast the chopped walnuts in a dry skillet by stirring regularly. Macerate raisins in beaumes de Venise. Using a vegetable peeler, draw the washed lemon zest. Melt 80 g of butter over low heat. 2. Mix the powdered sugar, melted butter warmed, cottage cheese, egg and grated lemon zest. Mix flour, baking powder and spices. Incorporate them with cottage cheese. Add the toasted walnuts, grapes and beaumes deVenise. 3. Preheat the oven th.6 (180°C). Melt the remaining butter. Cover the baking sheet with greaseproof paper. Shape the dough into a loaf and place it on the plate. Coat with butter and bake for 45 min. Sprinkle with icing sugar and slice. Serve at room temperature with ice.
55
For 4 people Préparation 10 min Cooking time 20 min Recipe_Thalie BARDINET PHOTO_MARIELLE-GAULT
1.
Mix
the
cornstarch
with
the
coconut milk. Add 40 g of sugar and vanilla sugar. Heat over low heat, whisking until boiling. Remove from heat and stir in 25g of butter and egg yolks, the grated coconut and rum. 2. Preheat oven to 180°C (th.6). Butter 4 small soufflé dishes and sprinkle with sugar.
Coconut soufflés 4 eggs + 1 egg white
3. Whisk the egg white until stiff,
20 cl of coconut milk
add the remaining sugar and add it
2 tbsp. cornstarch
to the previous preparation. Pour
60 g grated coconut
into the soufflé dishes and bake for
80 g sugar
15 min. Serve right out of the oven.
1 packet of vanilla sugar 40 g butter 1 tbsp white rum
56
40 g flour 70 g caster sugar 30 cl whole milk 50 g butter
1. Melt 40 g of butter in a saucepan over low heat. Sprinkle with flour and
3 eggs 70 g cooking dark chocolate
whisk until frothy.
1 tbsp. icing sugar
2. Boil the milk with 70 g of sugar.
1 tbsp. instant coffee
3 pinches vanilla powder
Add the instant coffee and chocolate. Melt over low heat. Then pour on the
A pinch of salt chocolate chips for decoration
butter, stirring constantly. Boil and remove from heat, add the egg yolks. Let cool cream, stirring regularly.
Coffee soufflés 3. Preheat the oven to 210°C (th.7). Whisk the 3 egg whites until stiff with a pinch of salt. Gently fold in the cream. 4. Butter 4 small soufflé dishes. Fill them
three-quarters
Smooth
the
surface
of with
preparation. a
spatula.
Bake for about 15 minutes until the soufflés are risen. Sprinkle with icing sugar and put it back in the oven for 5 minutes. Serve immediately decorated with chocolate chips.
For 4 people Préparation 25 min Cooking time 30 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
57
200 g cooking dark chocolate 80 g sugar + 2 tbsp. for the molds 20 g butter
1.
Preheat
the
oven
to
200°C
10 cl single cream
(th.6-7). Bring the cream to a
4 eggs
boil with 50 g of sugar. Remove
1 tbsp. icing sugar
from heat, melt the chocolate,
A pinch of salt
broken into pieces. Mix well. Stir in the egg yolks, whisking briskly.
Small chocolate soufflés 2.
Beat
the
egg
whites
until
stiff with a pinch of salt then add the remaining sugar while continuing to beat. Gently fold one third of the whites into the chocolate mixture and then add the rest. 3.
Butter
sugar dishes.
five
and
sprinkle
individual
Pour
the
with soufflé
mixture
up
to three quarters and bake for 15 min., dust with icing sugar and serve immediately.
For 6 people Préparation 20 min Cooking time 10 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS
58
For 4 people Préparation 25 min Cooking time 15 min Recipe_PRISMAPIX PHOTO_Laurent ROUVRAIS 4 grapefruits 2.5 cl grapefruit syrup 15 g cornstarch 15 cl of semi-skimmed milk 10 g butter 3 eggs 4 cinnamon sticks 50 g caster sugar icing sugar salt
1. Cut a hat on each orange and re-cut the base to stabilize them. Hollow out them, squeeze the pulp to obtain 4 cl of juice.
one more recipe
Orange soufflés Grate the zest of 2 untreated oranges. Peel them raw and separate the quarters. Sprinkle them with 5 cl of orange liqueur. Bring 25 cl of semiskimmed milk to a boil with the zest. Mix 3 egg yolks and 100 g of sugar. Stir in 30 g flour and dilute with milk. Let it thicken over low heat, stirring constantly then add the orange juice. Whisk 5 egg whites until stiff with a pinch of salt . Incorporate them into the cream. Pour the mixture into a lightly buttered soufflé
Orange shell
soufflés
2. In a saucepan, mix the milk, cornstarch and caster sugar. Bring to a boil and add the orange juice. Boil again and remove from heat, add egg yolks, stirring, then stir in the butter. Vigorously mix the cream. Preheat oven 180°C (th.6). 3. Whisk the egg whites until stiff with a pinch of salt and sugar. When they are firm, add the grapefruit syrup and mix them with the cream.
dish, by interleaving the
4. Fill the fruit shells with this mixture.
orange segments. Bake for 15
Prick with a cinnamon stick in the center. Place
min. at 210°C (th.7). Sprinkle
them in a baking dish and bake for 10 min. Serve
with icing sugar and serve immediately.
immediately sprinkled with icing sugar.
59
4 oranges 200 g cottage cheese 20% fat 20 cl single cream 4 tbsp. cherry jam 2 tbsp. icing sugar 1 packet vanilla sugar 20 g husked almonds
1. Beat the cream into whipped cream. while
Gradually continuing
add to
the
sugar
beat.
Fold
the whipped cream in the cottage cheese. Cool and refrigerate. 2. Peel the oranges, removing all the white membrane, separate the quarters,sprinkle sugar
and
set
with
aside
vanilla
in
a
cool
place.
Orange with cottage
cheese
3. Cut the almonds into sticks, roast them in a non-stick skillet. 4.
Divide
the
in
verrines,
orange
place
a
segments layer
of
foam and then the cherry jam and another layer of foam. Finish with almonds. Serve well chilled.
for 4 people PrĂŠparation 30 min no cooking Recipe_Monique MOURGUES PHOTO_Francis KOMPALITCH
60
mousse
61
index a
o
Autumn crumble 53_
Onions tart 10_
c
Orange with cottage cheese mousse 60_
Cannelloni stuffed with tuna 19_
Orange shell soufflés 59_
Cannelloni with leeks and ricotta 43_
p
Caramelised pork ribs and rice pilaf 35_
Pancakes with chicken curry 29_
Caramelized pineapple crumble 50_
Parmentier of chicken 28_
Cardoon soup 15_
Pasta bolognaise 36_
Chicken fricassee with comté cheese 27_
Pasta with peppers and basil 42_
Chicken strips with catalan 24_
Pastry of tuna 21_
Chicken strips with green 25_
Pastry with sardines 20_
Chicken strips with peanut 26_
Penne in a risotto 45_
Chicken with lasagna and eggplant 22_
Pepper terrine 12_
Chicken pilaf with vegetables and saffron 31_
Purple rice with tomatoes confits and spices 46_
Coconut soufflés 56_
r
Coffee soufflés 57_
Radish slices of salted butter 7_
Cream of lamb’s lettuce 14_
s
Crostini 8_
Sauteed zucchini with thyme 41_
Custard with fennel 48_
Slices of goat cheese and prosciutto 6_
e
Small chocolate soufflés 58_
Eggs casserole with chorizo 17_
Spice cake with walnuts 54_
Endives with ham 34_
Stuffed zucchini with pine nuts 40_
f
t
Fresh goat cheese peppery with raisins 9_
Tartar of beef heart 16_
g
Tartar of mackerel 18_
Gingerbread crumble 52_
Tartiflette 32_
k
Tartlets with mushroom of paris 11_
Ktipiti 4_
Tricolor risotto 47_
m
Turkey and pilaf rice with vegetables 30_
Minute of broccoli with anchovies 38_
v Vegetable rolls 13_ Vegetarian lasagna 44_
z Zucchini and mushroom quiche 49_
62
a realization ès-cuisine photographs © Prismapix / ès-cuisine © 2011 editions ès-cuisine editorship : prisma presse graphic design : shirley leong ho mock execution chroma : claire nijnikoff printed by adm imprimerie numérique
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