French Cuisine

Eggs 8 Smoked trout 4 slices Liquid cream 200 ml Chopped dill 2 tablespoons Lemon ½ 5 berries 10 turns of the mill Salt pepper To start, preheat the oven to 200°C. Squeeze the half lemon to extract the juice. Pour into a bowl and whisk with the cream, chopped dill and 5 berry mixture. Season with a small amount of salt. Then cut the slices of smoked trout into strips. Divide them into ramekins. Add the lemon cream. Break two eggs into each ramekin. Season with salt and pepper. Take out ramekins that can withstand the heat of the oven. Fill with boiling water and place in the oven for approximately 12 minutes. Serve the eggs casserole with smoked trout and dill immediately.

Mirabelle plums 250 g Eggs 5 Semi-salted butter 250 g Sugar 280 g Wholemeal flour 250 g Baking powder 1 sachet Orange blossom water 3 tablespoons Cut the butter into pieces and leave it at room temperature to soften. Preheat the oven to 180°C. Whisk the 250 g of sugar and the eggs in a food processor to obtain a frothy mixture. Add the soft butter and mix. Add the flour, orange blossom water and washing powder and mix quickly. Wash and dry the mirabelle plums, open the fruits in 2 and remove the stone. Take half of the mirabelle plums, cut them into quarters and incorporate them into the dough. Pour into a buttered cake mold. Arrange the remaining mirabelle plums on the dough, skin side down. Sprinkle with the remaining sugar. Bake your mirabelle plum pound cake for 45 to 50 minutes.

Water 1 l Ginger 10 g Cloves 5 Cinnamon sticks 2 Lemons 2 Apple Pink Lady 1 Honey 2/3 tablespoons Heat the water until boiling. In the meantime, peel the apple and cut it into slices and do the same with the ginger. Squeeze the 2 lemons and reserve the juice. Once the water boils, add the apple, ginger, cinnamon and cloves. Turn off the heat and infuse for 10 minutes. Meanwhile, put the honey and lemon in a teapot (or other large container), then cover with the filtered infusion. Serve in large cups and enjoy the alcohol-free grog hot!

Flour 250 g Zucchini 2 medium Turkey ham 200 g Grated Emmental 150 g Eggs 4 Olive oil 10 cl Yeast 1 sachet Butter, salt, pepper Preheat your oven to 180°C. Peel the zucchini and cut them into small cubes. With a drizzle of olive oil, cook them for about 15 minutes in a pan. Cut the turkey ham into small pieces as well. Mix the flour, yeast, eggs and olive oil in a suitable container. Add the cooked zucchini, diced turkey and grated Emmental cheese. Add salt and pepper. Put everything in a buttered and floured cake mold, then bake for 50 minutes.

3 kg turkey 1 Natural chestnuts 1 box Fine stuffing 300 g Milk 150 ml Smoked bacon 100 g Egg 1 Onion 1 Butter 50 g Sliced bread 1 slice Shallots 2 Cognac 3 tablespoons Chicken broth 1 tablet Salt pepper In a salad bowl, crumble the bread and cover it with milk. Peel and slice the onion and shallots. In a pan, brown them over low heat with 10 g of butter and the smoked bacon for 10 minutes, stirring regularly. Let cool. Drain the chestnuts and cut half of them into pieces. Mix the drained white bread, the fine stuffing, the contents of the pan, the chestnut pieces, the cognac and the egg in a bowl. Season with salt and pepper, then mix. Stuff the turkey with this preparation. Then close the opening with wooden skewers or sew it up. Use the remaining butter to cover the skin of the poultry. Season it with salt and pepper. Then place the turkey in a baking dish. Cook at 150°C for 2 hours 30 minutes. After half an hour of cooking, dissolve the broth tablet in 30 cl of very hot water. Pour

Turkey 800 g Soy milk 20cl Cornstarch 50 g Oil 2 tablespoons Curry or four spices 1 teaspoon Salt pepper Start by slicing the turkey fillets. Mix the milk and oil and soak the turkey in it. Mix cornstarch and spices, then season with salt and pepper. Roll the turkey fillets in the starch. Preheat the oven to 180°C in grill mode. Oil a baking tray with a brush and place the nuggets on it. Bake for 20 minutes maximum.