At the same time greedy, au gratin and terribly smooth, this potato gratin with shallots is the ideal accompaniment to your meats and roasts. Ingredients for 4 people: 8 medium potatoes 4 or 5 shallots (depending on the size) 150 g of grated cheese (Comté, Emmental or Parmesan) 3 eggs 10 cl of milk 10 cl of liquid cream 10 g of semi-salted butter 1 tsp.
As an accompaniment to white meat or fish, candied vegetables bring flavor and color, here is the delicious recipe.Ingredients for 4 people: 1 beautiful eggplant1 yellow pepper1 red pepper2 onions2 tomatoes20 g half-salted butter1 tsp. tablespoons olive oil level tablespoon cane sugar 2 tsp.
As a side dish or as a main course with a mesclun salad, the potato croquettes with Saint-nectaire cheese are delicious Ingredients for 4 people 5 chives 2 whole eggs 70 g Saint-Nectaire 600 g leftover mashed Espelette pepper (to taste) 8 tbsp. tablespoon flour 6 tbsp.
Here is the delicious recipe for Potatoes stuffed with Petits Louis.Ideal as an accompaniment to meat, it can also be served on its own with a salad Ingredients for 4 people: 4 large potatoes 20 g semi-salted butter 4 Petits Louis 30 g whole shelled hazelnuts A few sprigs chives Salt, freshly ground pepper Potatoes stuffed with Petits Louis Preheat the oven to 250 ° C (th.
As a main course with a salad or to accompany a good grill, this almond dauphinoise potato recipe is a treat Ingredients for 4 people: 8 potatoes (Amandine) 1 Saint Marcellin 4 thin slices of smoked breast 25 cl liquid cream 10 g of butter 2 pinches of nutmeg Salt, freshly ground pepper To read also: the delicious gratin dauphinois Amandine Dauphinoise - Put the oven in grill position.
Easy and quick to make, this vegetarian rice recipe is also deliciously flavored.Ingredients for 4 people: 1 l of vegetable broth1 carrot1 zucchini2 onions1 tomato6 sun-dried tomatoes50 g of Beaufort30 g of semi-salted butter260 g of brown rice1 tsp. tablespoon pesto 6 basil leaves Salt, freshly ground pepper Vegetarian rice - Heat the vegetable broth.
Cornbread is a delicious, relatively easy to prepare recipe that will amaze and delight your friends and guests Ingredients for 4 to 6 people: 1 medium can of D'aucy ultra crunchy corn (220 g) 20 cl of liquid cream whole 5 small white onions 2 tbsp. tablespoons olive oil 2 eggs 20 cl whole milk and 50 cl ribot milk 200 g polenta 150 g corn flour ½ tsp.
As an accompaniment to meat or fish, let yourself be seduced by this delicious recipe of millet and broccoli gratin and plenty.Preparation: 10 minCooking: 35 minLevel of difficulty: EasyBudget: CheapIngredients for 4 people: 1 broccoli 250 g red millet 150 g plenty 20 g butter Salt Freshly ground pepper Millet and broccoli plump> Cut the broccoli into small florets, run them under water.
As an accompaniment to pancakes and other sweets, fish and even smoked cold meats, tonka bean and almond butter surprises as much as it delights the taste buds.Ingredients for 4 people: 100 g unsalted butter 1 tonka bean70 g almonds powder 1 tsp. teaspoon of pastis Tonka bean and almond butter recipe Remove the butter from the refrigerator 1 hour before using.
Long forgotten and put aside as a canteen souvenir, Brussels sprouts are back in fashion and so much the better! Harvested or bought fresh and still very green, simply pan-fried, it is really delicious! Ingredients for 4 people: 500 gr of Brussels sprouts2 shallots20 g butter10 cl poultry broth10 cl white wine1l salted waterSalt, pepperRecipe for pan-fried Brussels sproutsIn order to keep all the flavor of Brussels sprouts and their beautiful green color, they must be blanched salted water to a boil Immerse the Brussels sprouts for 5 min Remove from the heat and throw the Brussels sprouts in cold water to stop cooking. Then cook the Brussels sprouts in a pan.
Here's a great way to cook sweet potatoes with this recipe for sweet potato rosti with cheese.Ingredients for 4 people: 10 chive sprigs2 sweet potatoes1 small handful of coarse salt70 g grated emmental cheese6 tbsp. of breadcrumbs 2 tsp. tablespoon oil50 g butter Salt Ground pepper Sweet potato roasti and cheese - Wash and chop the chives.
The potato gratin is a great classic of French cuisine but there is a delicious variation to this recipe, the potato and celery gratin. Ingredients for 4 to 6 people: 1 kg of gratin potato celery root 50 cl of milk 25 cl of fresh cream 250 g of grated cheese (emmental, gruyère, etc ...) 2 cloves of garlic Salt, pepper Recipe for potato and celery gratin Start by peeling the potatoes and celery Wash them carefully Cut the potatoes ground into thin slices Grate the celery Peel and crush the garlic Butter the bottom of a gratin dish, Start with a layer of potato then grated cheese, celery and crème fraîche Alternate layers until all the ingredients are used up Take care to season with salt and pepper as and when pour the milk on top so as to completely cover Finish with a layer of grated cheese In an oven preheated to 180 °, Bake and cook for 45 min. Grill position for the last 5 minutes to brown the top of the gratin. Serve immediately Bon appétit!
Both original and full of finesse, this recipe for cucumber and pearl onion stew with mint will enhance your fish and white meats.Ingredients for 4 people: 1 cucumber (medium size) 16 pearl onions 10 peppermint leaves 15 cl cream thick (30 fat) 1 apple (Golden) Salt, pepper Cucumber and baby onion stew with peppermint - Peel, wash and seed the cucumber.
Deliciously flavored, this carrot, cumin and cream recipe is an ideal accompaniment to white meats, poultry and fish Ingredients for 4 people: 1 kg of carrots 2 orange tea bags 20 cl of crème fraîche (30 fat ) 1 pinch of cumin powder 2 pinches of cumin seeds Tea steamed carrots, cumin flavored cream - Cut the tops, peel, wash and cut the carrots into small, regular slices.
It is not only reserved for cassoulet from its native South-West. Light and rich in protein, Tarbes beans can be adapted in a thousand ways. Take advantage of Easter to put it on the menu! Grown at the foot of the Pyrenees, opposite the Pic du Midi, in the Bigorre region, the Tarbais bean had almost disappeared, wiped out by the intensive cultivation of corn, from 1950.
Here is a delicious recipe for mashed vegetables, parsnips and potatoes, one of the most common and the other that is back in style.Ingredients for 4/6 people: 1 parsnip1 kg potatoes1 clove of garlic1 onion 15 cl fresh cream 25 cl milk 25 g butter Salt, pepper Health: benefits and virtues of parsnip Parsnip puree recipe Parsnip puree is an original and tasty alternative to traditional mashed potatoes.
Ideal to accompany white meats and fish, quinoa pancakes with mushrooms Ingredients for 4 people: 250 g of quinoa 50 g of mushrooms (trumpets, shitakes, etc.) 40 g of butter 1 egg 1 tsp. tablespoons of aromatic herbs (parsley, chives, etc.) 2 tbsp. tablespoons oat bran1 pear5cl liquid cream50g emmental1 drizzle of sunflower oilSalt, freshly ground pepper Read also: health benefits and virtues of quinoa Quinoa pancakes with mushrooms - In a saucepan of salted boiling water , pour in the quinoa and cook for 10 minutes at a low boil.
You want to make a good gratin dauphinois, here is an original recipe to succeed and enjoy this essential dish of good French tables.Ingredients for 4-6 people: 1 to 1.5 kg of firm-fleshed potato Milk + heavy cream Cheese grated (Emmental type) Garlic Salt, pepper, nutmeg Butter Discover: gratin dauphinois with Comté Gratin dauphinois recipe Preheat your oven to 180 ° Preferably choose a variety of firm potato such as charlotte Peel them, remove the brown parts and wash them well in cold water.
Here is a delicious puree recipe with forgotten vegetables, parsnips and scorsonères.The combination of these 2 vegetables with a subtle and delicate taste is very interesting.Ingredients for 4 people: 2 parsnips2 scorsonères1 clove of garlic1 onion15 cl of fresh cream25 cl of water 25 g butter Salt, pepper Recipe for mashed parsnips and scorsonera: Here is a recipe that will surprise you with its delicate taste but more pronounced than traditional mashed potatoes.
As a light dish with a salad or as an accompaniment to a good grilled meal, these pumpkin rostis with Comté are terribly delicious.Ingredients for 4 people: 5 sprigs of parsley 1 potato 300 g of pumpkin 60 g of Comté 10 tbsp. of breadcrumbs 2 tsp. tablespoons oil 50 g semi-salted butter Salt, freshly ground pepper Pumpkin rostis with Comté - Wash and chop the parsley.
Tian is a typical Provençal dish, fresh and fragrant.A base of eggplant, tomatoes and zucchini, here is the recipe for tian.Ingredients for 6 people: When choosing the ingredients, choose vegetables of the same diameter2 aubergines1 green zucchini1 yellow zucchini5 tomatoes 1 onion 4 cloves of garlic Mozzarella (2 scoops) 1 nut of butter olive oil Provence herbs (thyme, rosemary) Recipe for tian of eggplant, zucchini and tomatoes: Having vegetables of the same diameter allows for better homogeneity and therefore a much more aesthetic final result.