The beef bourguignon gives pride of place to the beef, the wine and the marinade Ingredients for 6 people: 1.5 kg of beef (chuck, gîte, scoter) 150 g of bacon 1 kg of carrots 200 g of Paris mushrooms 150 g of baby baby onions1 l of red wine4 or 5 shallots1 onion1 cloves of garlic1 bouquet garni10 cl of olive oilSalt, pepperBoeuf bourguignon recipeThe beef bourguignon recipe can be made in the morning but will be much better if it is prepared the day before (24 hours) in advance) so that the beef marinates well.
Category Food recipes
Here is a varied vegetable soup, cooked minestrone style, which should delight and surprise your guests, it's delicious! Ingredients for 4 people: 40 g of chickpeas70 g of black beans1 l of water1 tomato1 zucchini20 g of butter1 onion200 g of flat beans50 g of vermicelli15 cl of liquid cream50 g of emmentalFresh herbs (basil or other) Espelette pepper Coarse saltSalt, freshly ground pepperMinestrone-style soup - Soak the chickpeas and black beans in a bowl for 12 hours.
A true Basque specialty, the Basque tart is full of flavors and spices. Ingredients for 4 people: 2 tomatoes 1 clove of garlic 1 onion 1 red pepper, 1 green pepper 2 chicken cutlets 20 g butter 1 tsp. coffee paprika 1 branch of thyme 10 cl white wine 1 tsp. level tablespoon cane sugar 3 eggs 25 cl liquid cream 1 pinch of Espelette pepper 1 pure butter shortcrust pastry Salt, freshly ground pepper Basque chicken pie, the recipe Peel, cut the tomatoes in half, remove the seeds and cut them into small pieces.
Easy, quick and terribly smooth, this creamy Munster, beer, leek and potato soup recipe should seduce you.Ingredients for 4-6 people: 600 g of potatoes 1 leek 100 g of munster 20 g of butter 50 cl of chicken broth50 cl beer20 cl liquid creamSalt, pepperCreamy Munster soup - Cut off the ends of the leek (keep only 5 centimeters of green) and remove the first damaged leaves.
Ingredients for 4 people: 2 x 300 g of veal chops (in the fillet) 50 g of butter 1 tsp. 3 tablespoons of oil3 shallots5 cl of gentian liqueurSalt, pepper Chestnut gratin500 g of chestnuts40 g of sugar1 / 4 of a stalk of celery15 cl of white chicken stock5 cl of fresh cream Frosting5 cl of whipping cream1 egg yolk1 / 2 yellow lemonSalt, pepper Veal ribs with gentian, chestnut gratin with lemon - Cut the rind of each chestnut using a sharp knife.
Autumn salad par excellence, escarole is resistant to the cold and is harvested very well despite the frost if it is well covered.Here is the escarole and split pea soup, delicious and easy! Ingredients for 4 people: 1 sachet of escarole Florette60 g split peas 4 sprigs of thyme 2 bay leaves 2 cubes of chicken broth Salt and pepper Escarole and split pea soup recipe Soak the split peas for 1 hour in a bowl filled with cold water.
Both smooth and rich in vitamins, this pumpkin soup, sweet potato spiced with orange is a delight.Ingredients for 4 people: 300 g of pumpkin 200 g of sweet potato 1 onion 60 g of semi-salted butter 50 cl of vegetable broth 2 oranges10 cl of liquid creamSalt, freshly ground pepperVitamin pumpkin and sweet potato soup - Peel, wash, peel and dice the pumpkin.
In summer as in winter, treat yourself with this delicious sweet potato soup with prawns, easy and quick to make Ingredients for 4 people: 60 g of semi-salted butter 300 g of prawns 1 l of vegetable broth 400 g of sweet potatoes 2 carrots 1 celery - branch 1 bouquet garni 1 pinch of nutmeg 15 cl of unsweetened condensed milk Salt, freshly ground pepper> In a Dutch oven, melt 30 g of butter and cook the prawns for 2 minutes.
Delicious as a starter or as a light dish, this artichoke and chicken liver recipe is also easy to make.Ingredients for 4 people: 50 cl of poultry (or vegetable) broth 12 cooked artichoke bases 400 g of mushrooms of Paris 450 g of chicken livers 20 g of semi-salted butter Salt, freshly ground pepper White roux: 30 g of semi-salted butter 30 g of flour Artichokes with chicken livers For the white roux: - In a saucepan, just melt the butter over low heat , add the flour.
Both light and full of flavor, this spinach salad recipe with cockles and yogurt is delicious Ingredients for 4 people: 200 g fresh spinach (or baby leaves) 1 pear (Conference) 1/2 lemon 4 tomatoes cherriesHulls800 g of cockles1 shallot1 clove of garlic30 g of butter1 / 2 glass of white wineSauce1 shallot1 tsp.
A delicious fall recipe, this apple and Comté salad offers a sweet mix of sweet and savory.Ingredients for 4 people: Mesclun for 4 people120 g Comté1 queen apple of reinettes1 shallot1 tsp. tablespoon of balsamic vinegar 3 tsp. tablespoons of sunflower oil Fleur de sel Ground pepper - Wash the mixed greens and wring out.
Consumed since the dawn of time, watercress can be recognized by its small green leaves and its slightly peppery flavor.In the wild, watercress grows in a humid environment near a water point, such as a stream or a source. It occupies a large territory stretching from Europe to Central Asia, including Africa.
In winter, but also the rest of the year, we like the warm or hot goat cheese salad, here it is accompanied by a good oak leaf, tomatoes and hazelnuts.Ingredients for 4 people: 1 oak leaf salad3 small goat cheese 2 tomatoes A few nuts Chives Olive oil, vinegar, mustard Salt, pepper Hot goat cheese salad recipe This recipe is ideal for a small last minute meal, an impromptu dinner or to eat light but warm in winter.
Deliciously flavored with Norman cheese, this Livarot beef steak recipe should seduce you.Ingredients for 4 people: 4 beef steaks (170 g each) 8 chive sprigs 2 yellow onions 55 g half-salted butter 10 cl veal stock100 g of livarot (or epoisse) 5 cl of fresh cream (30 of fat) 1/2 tsp.
Here is THE most famous flamiche, the leek flamiche, as easy as it is quick to make. Ingredients for 4 people: 1 puff pastry 1 egg (gilding) Garnish 2 leek whites 40 g butter 2 tsp. tablespoons of crème fraîche (30 fat) 1 egg 1 pinch of nutmeg Fine salt, freshly ground pepper Read also: the delicious leek pie recipe Leek flamiche For the garnish: - Wash, mince the leek whites, sweat them in 40 g of butter.
Lightweight and excellent for your health, quinoa tabbouleh is an easy and quick recipe to make and perfect in season. Ingredients for 4 people: 125 g of quinoa 60 g of Comté1 raw red beet ½ bunch of parsley 2 spring onions 1 lemon juice 2 good pinches of Espelette pepper 2 tsp. tablespoons olive oil
Ingredients for 4 people 1 aubergine 1 tsp. tablespoon grape seed oil ½ yellow pepper 2 carrots juice of 1 orange 1 tsp. of agave syrup 2 tsp. of hazelnut oil 1 tsp. tablespoon hemp oil 4 bagels 250 g cream cheese 50 g mesclun (or arugula) Coarse salt, fleur de sel, freshly ground pepper Vegetarian bagels - Wash and mince the eggplant, let it drain in coarse salt for 30 minutes.
Ingredients for 1 nice pie 3 apples (Granny Smith) 60 g semi-salted butter 60 g sugar Shortcrust pastry 250 g flour 125 g semi-salted butter 5 cl of water 1 egg 1 pinch of salt Preparation: 25 min - Cooking: 45 min Fine tart with tart apples shortcrust pastry (to be made the day before): - In a food processor, combine the flour, salt and cold butter cut into small pieces.
Here is a delicious recipe for veal paupiettes stuffed with button mushrooms Ingredients for 8 people: 8 veal cutlets of 150 g each For the stuffing: 1 kg of pork loin 40 g of shallot 15 g of garlic 20 g of parsley 2 eggs 1 cl madeira 200 g button mushrooms 30 g butter 1 tsp. tablespoons of olive oil Salt, freshly ground pepper For the chasseur sauce: 40 g of shallots 400 g of Paris mushrooms 30 g of butter 2 cl of cognac 10 cl of white wine 40 cl of brown veal stock 20 g of tomato paste 20 g of parsley 20 g tarragon Veal rolls stuffed with button mushrooms> Beat the veal cutlets.
Here is the delicious thin anchovy tart, easy to make, crispy and light Ingredients for 4 people: 8 petals of candied tomatoes 80 g of reblochon 250 g of puff pastry 1 egg 24 anchovy fillets in oil 4 twigs of fresh thyme For the anchovy sauce : 80 g of unsalted butter 6 anchovy fillets in oil 10 cl of fish stock 5 cl of liquid cream (30 of M.
Parsnip is a slightly sweet fruit that goes perfectly with orange, especially in this delicious recipe for parsnip soup with orange.Ingredients for 4 people: 600 g of parsnip3 potatoes1 orange30 cl of semi-skimmed milk1 onion20 g half-salted butter 50 cl vegetable broth Salt, freshly ground pepper.