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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_

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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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