French Cuisine

2 spoonful butter ½ onion ½ carrot ½ celery ½ potato ½ zucchini Salt Black pepper 1 pinch of cumin 1 full pinch of dried mint 350 gr. wheat – boiled 3 cups chicken stock 3 glasses of water Take your pot on the stove and add butter and melt it. Chop the onion very finely and add it to the pot. Chop the carrot, celery and potato into small cubes and add them to the pot. Remove the seeds from the zucchini, cut into small cubes and add to the pot. When the vegetables soften slightly, add salt, pepper, cumin and dried mint and mix. Add the boiled wheat, add chicken stock and water and mix. Cover the pot and let it cook for 30 minutes. Serve your cooked soup hot.   * If you wish, you can add yogurt to your soup.

4 puff pastry / square 1 egg 2 handfuls of sea beans 1 perch 1/4 onion 2 garlic cloves 8 cherry tomatoes 1 chili pepper 2-3 tablespoons of olive oil 2 tablespoons of vinegar 1 glass of water Milk 1 tablespoon of butter 1 tablespoon of flour 1 pinch of salt 1 pinch of white pepper 1 pinch of ginger 1 pinch of nutmeg  for Decoration 2-3 sprigs of chives Put water in a medium saucepan, put it on the stove and let it boil. Separate the yolk and white of an egg. Take your puff pastry on the counter and cut the rectangular puff pastry with a knife to get four square puff pastry sheets. Use one of the squares as a base, poke holes in the base with a fork and brush the edges with egg white. Cut the middle part of the other 3 puff pastry squares into squares and layer them on top of each other, brushing egg white between each. Brush the top with egg yolk and let it cook for 25 minutes in a preheated oven at 180 degrees. Throw the kidney beans to boil in boiling water, set your fish cutting ...

750 gr.(1,65 lbs) boneless lamb thigh or arm Salt Black pepper 2 tablespoons of flour 2 tablespoons of olive oil 2 medium onions 3 green peppers 1 pinch grated fresh ginger 3 cups beef broth 1 pinch of saffron or safflower 1 cup of hot water – for saffron juice of 1 lemon 1 teaspoon of coriander 1 cup of dried apricots 1 green pepper Put 1 pinch of saffron in 1 glass of hot water and set aside to give color to the saffron. Take the coarsely chopped meat in a mixing bowl. Add in the flour, salt and pepper. Mix the flour all over the meat with your hands. Take your pot on the stove, add olive oil and heat it. Add the meat to the heated oil and cook until one side turns golden. When one side of your meat is cooked, turn the other side and continue cooking. When the meat is well-colored, add the onion you cut into blarney and the green pepper that you slice thinly and continue cooking. Add grated ginger, salt and pepper and mix. Add the saffron water and broth and let it boil over high hea...

for Pumpkin Puree 225 gr.(0,49 lbs) pumpkin 4 heaping tablespoons of granulated sugar 2 tablespoons of water for Creme Brulee 3 egg yolks 1 tablespoon of granulated sugar 300 gr.(0,66 lbs) cream 100 gr.(0,22 lbs) milk – ¾ cup Zest of 1 orange - grater For the pumpkin puree; Get your pot on the stove. Put the pumpkins that you cut into small cubes into the pot. Add granulated sugar and water and cook with the lid closed. Mash the cooked pumpkins with a fork or potato masher. For the creme brulee; Add egg yolk and granulated sugar into a mixing bowl and beat with the help of a whisk. Add cream and milk into a sauce pan and start heating. Add the orange zest and mix. When the milk mixture is ready, add the pumpkin puree and blend it with the help of a blender until smooth. Slowly pass the ready-made liquid mixture through a strainer and add it to the egg mixture, whisking constantly. Hit your mixture on the counter a few times so that you will burst the foam that has formed on it. Divide ...

125 gr.(0,28 lbs) butter 4-5 tablespoons of granulated sugar 3-4 bananas ¼ grated nutmeg 9 square puff pastry  to Serve Instant cream chocolate grater Take the butter in your oven-proof pan and spread the butter well on the bottom with your hands. Sprinkle powdered sugar on it. Then arrange the bananas that you sliced ​​2 finger wide. Sprinkle nutmeg over the bananas. Arrange 3 rectangular puff pastry sheets that you have softened slightly on the outside, on top of each other. Add a rectangle and another square puff pastry under the rectangle and combine. Cut the edges of the dough you prepared in a round shape and place it on the bananas. Make a small hole in the dough and take it to the stove and start cooking on medium heat for about 10 minutes. When the butter starts to bubble, bake in a preheated oven at 200 (392) degrees for 25 minutes. Turn it upside down and take it out onto your serving plate. Take a slice of your dessert and put it on a plate. Sprinkle with grated chocola...

6 chicken breasts filets 3 tablespoon olive oil ½ lemon juice 2 teaspoon paprika powder 1 teaspoon shallot or 1 onion 1 teaspoon herbes de Provence or a few stems of thyme salt and pepper   Start by preparing the marinade: In a container pour juice of ½ lemon, add olive oil and paprika. Stir well. Slice onion or shallot and add it with herbes de Provence (or any dried herb you like). Season with salt and pepper. Stir again Cut the chicken into large cubes, add them to the marinade, combine to coat meat on each side. Set aside for about 2 hours. Combine from time to time so that the marinade impregnates all sides of the chicken pieces. Thread the marinated chicken onto metal skewers. Cook Cook on the barbecue or under the grill for about 5 to 10 minutes on each side (depending of thickness of chicken cubes and heat), turning frequently, until the chicken is thoroughly cooked and golden-brown  

200 gr (0,44 lbs) onions preferably red onion 500 gr (1,1 lbs) carrots 300 gr (0,66 lbs) potatoes 200 (0,44 lbs) to 300 gr (0,66 lbs) smoked haddock 500 ml (16,80 oz) of semi-skimmed milk 2 tablespoons preferably olive oil Start by peeling and mincing onions. Heat olive oil in a pan and briefly fry onions (note that this can be optional, you can put the onion with the other vegetables directly with the water). Meanwhile, Peel and chop carrots and potatoes. Add them to the onions and pour water. Bring to the boil and cook for about 20 minutes until vegetables are cooked (the time depends on the size of your pieces and the fire). Meanwhile, place milk and haddock in a saucepan. Heat for about ten minutes. Then turn off the heat and leave the fish in the milk. Take haddock out of the milk. Then drain the cooked vegetables (but keep the cooking water if needed when mixing the soup). Mix vegetables with the milk in which haddock have been heated. Adjust the amount of liqui...

150 g lamb's lettuce corn salad 1 large cooked beetroot 8 radishes or a big radish if you find other varieties that classic pink radish 1 shallot 1 handful of pine nuts possibly replace with walnuts Dressing room 5 cl raspberry vinegar possibly replace with balsamic vinegar 10 cl olive oil Salt and freshly ground pepper First prepare dressing: In a bowl, for in vinegar. Add salt and pepper, then stir. Pepper dissolves better in pure vinegar. Finally add olive oil and stir again. Then prepare vegetables. Wash lamb's lettuce, using successively several water if necessary because lamb's lettuce is often quite sandy. Cut the bases each bouquet of lamb's lettuce, where the leaves join, because this part is less pleasant to eat and is quite difficult to wash. Don't hesitate to discard damaged or yellowed leaves. Dry the leaves (using a lettuce drainer, clean cloth or paper towel). Wash radishes, cut off the ends and thin thin strips. Peel bee...

150 gr (0,33 lbs) ham 150 gr (0,33 lbs) olives green or black 100 gr (0,22 lbs) grated cheese Gruyère, Emmental or Comté 150 gr (0,33 lbs) flour 3 eggs 100 ml (3,38 oz) olive oil 100 ml (3,38 oz) milk 10 gr (0,022 lbs) baking powder Preheat the oven to 180°C / 350°F. In a large bowl, break the 3 eggs, whisk. Add flour and baking powder, combine. Then add olive oil and milk, combine. Cube ham, pit the olives and cut them in half. Finally stir in ham, olives and grated cheese. Grease and flour a bread tin (or place parchment paper in the mold). Pour in the preparation and bake for about 40 minutes at 180°C / 350°F. Check if it’s cooked by inserting the blade of a knife, it should come out dry.  

500 gr (1,1 lbs) flour 10 gr (0,022 lbs) salt 10 gr (0,022 lbs) dry yeast 300 ml (10,14 oz) water lukewarm 50 ml (1,69 oz) olive oil 20 cherry tomatoes herbs of your choice thyme or rosemary Start by mixing yeast with lukewarm water, so that it dissolves well. Let sit for 10 minutes. Put flour, salt and water with yeast in the bowl. Knead for 3 minutes at low speed, ideally with the dough hook of your stand mixer if you have one. Let it rest and rise for 30 minutes under a wet cloth in a warm place of your kitchen (or oven at 30°C / 85°F). Roll out the dough on a baking sheet covered with parchment paper. Try to get a uniform dough less than 1 cm / 0,4 inch thick. Pour olive oil and incorporate it into the dough with your fingers, pressing here and there as in the photos. Let rest and rise for an hour. BAKE Heat the oven to 230°C / 450°F. Sprinkle herbs on the dough. Arrange the cherry tomatoes on the focaccia, press so that theyt sink into the dough. ...

500 gr green beans 2 eggs large 1 tablespoon vinegar 2 tablespoons oil 1 teaspoon mustard 15 walnuts salt and freshly ground pepper   Prepare and cook green beans Start by washing and cutting off the edges of the green beans. Cook them in salted boiling water (or steam). Let green beans cool down in a large bowl full of ice water. Cook eggs Cook eggs in boiling water for 9 minutes. As soon as they are well cooked, place them under cold water then peel them. Prepare the salad Prepare vinaigrette dressing by first whisking vinegar with mustard, salt and pepper. Then add oil and stir the vinaigrette until it’s combined well. Crush the hard-boiled eggs with the back of a fork, mix well egg yolk and egg whites small crumbs. Incorporate into the vinaigrette. Serve at your convenience already mixed or vinaigrette dressing apart. Add walnuts.  

200 gr (0,44 lbs) pre-cooked beetroot peeled weight 300 gr (0,66 lbs)cucumber about 1 cucumber not too big, peeled weight, center removed 200 gr (0,44 lbs) Greek yogurt or soy yoghurt +/- 5 cl full-bodied chicken broth see above, ½ cube of chicken stock with 100 ml hot water +/- 1 tablespoon lemon juice salt and pepper Pesto 2 tablespoons basil pesto as pesto alla Genovese 60 gr baby spinach leaves 2 large handles 2 tablespoons olive oil 1 teaspoon lemon juice or 2 according to your taste For the soup Peel the pre-cooked beetroot and cut it coarsely. Peel and seed cucumber and cut it into large pieces. Prepare chicken stock with only a little bit of water. Let it cool down. Place beetroot, cucumber and yogurt in your blender. Mix until smooth. Gradually add the lemon juice and the chicken stock to adjust the quantities according to your taste. Season with salt and pepper. Rest in the refrigerator For the pesto Mix together the baby spinach leaves, ...

8 hot dog bread 8 sausages I used the French chipolatas 4 tablespoons basil pesto 2 tablespoons Greek yogurt may replace by mayonnaise or cream cheese Provençal hot dog 1 red pepper 1 red onion 1 tablespoon olive oil herbes de Provence or thyme or rosemary 2 tablespoons dried fried onion Green hot dog ¼ cucumber 6 pickles 6 radishes Parmesan Pesto sauce In a bowl, pour pesto and add Greek yogurt (or mayonnaise). Combine to obtain a pesto flavored light sauce. Taste and add more pesto or yogurt according to your taste. Provençal hot dog Cut bell pepper into strips and slice red onion. Heat olive oil in a pan and fry the vegetables, pepper on one side and onion on the other for about 15 min. Season with salt, pepper and herbes de Provence. Green hot dog Cut thin slices of radish and pickle. Cut thin strips of cucumber lengthwise (it’s easy to do with a peeler). With a peeler again roughly grate parmesan to get strips as well. Then c...

  1,2 kilo (2,65 lbs) slow-cooking cuts beef boneless, cut into large chunks (chuck, shoulder or shin) 2 onions 75 cl amber beer not too bitter 6 slices gingerbread see the recipe 1 tablespoon Dijon mustard 2 tablespoons brown sugar 50 gr (0,11 lbs)butter 2 tablespoons flour Peel onions and thinly slice them. Put flour in a plate. Coat meat on each side the meat. Tap to remove the excess flour, we just want a thin layer. Spread Dijon mustard on the slices of gingerbread. COOK In a large casserole, heat butter. Fry meat for a few minutes on each side, until brown. Add the chopped onions and sugar, combine. Pour beer in, up to the height of meat. Arrange gingerbread with mustard slices on top. Cook for 3 hours over low - medium heat, stirring occasionally.

1 duckling 1,5 kilo (3,3 lbs) 4 oranges organic set & pepper Optional 2 onions 6 garlic cloves Season with salt and pepper the inside and top of the duck. Slice 1 orange and stuff them inside the can then place it in a baking dish. Optional: Peel and roughly mince onions, keep the skin of garlic cloves and arrange them around in the dish. Squeeze two oranges and pour the juice over the duckling. Place duckling in a cold oven, put the heat on up to160 °C (320) and cook for about 1 hour 30 minutes. Regularly baste with orange juice from the tin, and possibly adding a little bit of water. Remove from the oven, pour the juice from the last orange over duckling and mix this juice with the cooking juices. NOTES My tip: as for roast chicken and unlike on these photos, I start by turning the poultry upside down, bottom against the dish, flip the duckling 30 min before the end to raost it. This way breasts, in contact with the liquids at the bottom of the dish ,wil...

1 pot Greek yogurt 150 gr (0,33 lbs) 2 pot flour 1 pot raw sugar or caster sugar ½ pot olive oil or equivalent volume in butter 3 eggs 1 tablespoon baking powder 150 gr (0,33 lbs) redcurrant and blackcurrant 1 apple   Preheat the oven to 180°C / 350°F. Prepare batter Pour yogurt into a large bowl. Add sugar, flour and baking powder, combine. Then add the olive oil and the 3 whole eggs, mix again. Add fruits Rinse berries and apple. Peel and cut apple into quarters and then into thin slices. Add fruits into the cake dough. Bake Grease and flour a baking tin, pour in the dough and bake at 180°C / 350°F for about 40 minutes (more or less depending on the thickness of the dough in your mold, check if the cake is baked by inserting a sharp knife in, the blade should come out dry.  

  6 large slices bread country-style 800 gr (1,76 lbs) cherry tomatoes 200 gr (0,44 lbs) fresh goat cheese 2 clove cloves salt and freshly ground pepper herbs of Provence olive oil Roast cherry tomatoes Preheat your oven to 160 °C/320°F. In a baking dish, arrange the cherry tomatoes. Season with salt, pepper and sprinkle with the aromatic herbs of your choice (herbes de Provence, thyme or fresh rosemary ...). Cut garlic cloves into thin strips and add them to the cherry tomatoes. Pour 2 to 3 tablespoons of olive oil and combine to coat tomatoes with oil and aromatics. Roast in the oven, combine from time to time for about half an hour. If they give a lot of cooking water, remove this juice (don’t throw it away!). Once cooked (when tomatoes become tender with wrinkled skin) remove them from the pan and allow them to cool down. Prepare toasts Cut slices of bread. Possibly grill them. Spread with fresh goat cheese. Place candied cherry tomatoes on top. Poss...

2 large potatoes about 400 gr (0,88 lbs) 3 large leeks 1 nut butter 750 ml ( 25,36 oz) chicken broth 200 gr (0,44 lbs) smoked bacon optional salt and pepper Potatoes and leeks are cooked separately : potatoes in water and leeks first pan fried and then cooked in broth. Potatoes are mixed with some leek cooking water before adding drained leeks to the preparation. Before serving, pan fry bacon.  Peel potatoes, cut them into cubes and cook them for about 20 minutes in salted water. Meanwhile, thinly mince leeks into ½ cm strips. Melt a large knob of butter in a frying-pan (about 20 gr-0,044 lbs) and saute leeks for 5 minutes. Add chicken broth and keep cooking for about 15 minutes. When potatoes are cooked, drain them, put them in a bowl with a bit leek cooking broth and mix until you get a thick but smooth texture. Finally add this potato puree in leek casserole. Leave for a few minutes on low heat while stirring so that the preparation becomes very homogeneous...

120 gr ( 0,26 lbs) quinoa 1 bunch flat-leaf parsley 1 bunch mint 1 bunch cilantro 2 tomatoes 1 small red onion olive oil about 10 cl lemon juice 1 to 2 lemons salt and freshly ground pepper Start by cooking quinoa (the approximate 10 minutes time depends on your quinoa). Drain in a sieve, pour it in a dish and stir together the quinoa and one tablespoon of olive oil. Let it cool down. When quinoa is cold, prepare the other ingredients. Remove the stems from herbs and finely chop leaves. Very finely mince onion (or shalloand cut tomatoes into very small cubes. Combine those ingredients with quinoa. Add salt and pepper. Season to your taste with more or less lemon juice and olive oil. Serve chilled.  

  6 medium leeks or 12 young small leeks Vinaigrette French dressing 1 tablespoon mustard Dijon or whole grain mustard 1 tablespoon red wine vinegar 3 tablespoons oil sunflower, rapeseed or olive oil salt and pepper Dressing 1 shallot ½ bunch chive or tarragon   Rice leeks, trim of their rough dark green leaves. Cut leeks into more or less long pieces, as you wish to serve them. Cook leeks in salted boiling water for about 8 to 15 minutes according to their size (or steam). When cooked drain leeks and aloe the to gently cook down (optional stop the cooking process by throwing then first in cold water with ice cubes). Prepare vinaigrette In a bowl, pour mustard, salt, pepper and vinegar. Combine so that it emulsifies a bit and pepper dissolve in contact with vinegar. Little by little pour oil (I like half rapeseed and half olive oil), string continuously. Taste for example with bread and adjust ingredients according to your taste. Mince shallot...

1 chicken 1.5 kg (3,3 lbs) 2 large sweet potatoes 3 onions 2 tablespoons olive oil salt and pepper to taste   In an ovenproof dish arrange large slices of sweet potato and onion all around the chicken previously seasoned, drizzle with olive oil, season and roast in the oven. Season chicken with salt and pepper, add the spices of your choice if wanted. Don’t forget the inside of the chicken. Peel onions and sweet potatoes. Cut them into cubes or like large strips. The pieces should be thick because the cooking process is quite long. Place the chicken in the center of the dish (ideally breasts against the dish) and arrange the vegetables all around it. Sprinkle olive oil over and 2 glasses of water, season with salt and pepper. Combine to moisten vegetables on all sides. Cook in the oven for 1 hour 30 minutes at 180 °C, regularly basting chicken and vegetables. 30 minutes before the end flip the chicken over so that the top breasts skin grills a little bit. NO...

1 pork tenderloin About 800 gr (1,76 lbs) MARINADE 2 tbsp olive oil 2 tbsp lime juice 1 lime zest 4 tbsp soy sauce 1 tbsp honey 1 garlic clove 1 small handful thyme Salt and pepper Start by preparing the marinade. Simply combine all ingredients. If honey is solid, a few seconds in the microwave and it will liquefy thus be easier to mix with the other ingredients. And for lime zest, use the finest grater you have (for example a zester or a microplane grater). Cut pork tenderloin with a sharp knife halfway lengswie, open each side for form a large scallop. Arrange meat in the marinade and leave for at least 1 hour, occasionally flipping meat so that it is coated with marinade on all sides. GRILL Cook on the barbecue 15 to 20 minutes depending on the thickness the meat. If you have a barbecue with a lid, cover ater 10 mn, meat will be even more tender.  

  1.4 kg (3,06 lbs) beef chuck or mix of chuck and beef cheek, large cubes 75 cl red wine 2 oranges 2 carrots 1 onion big 2 cloves garlic 2 bay leaves 10 pepper seeds 1 clove 5 juniper berries 2 tablespoons olive oil Dressing 30 gr (0,066 lbs) sugar 2 oranges organic as we use zests Prepare and pan fry aromatic garnish then meat. Add wine and orange juice and cook for 2 hours. Candy zests. Before serving, dress with orange zests and peeled orange quarters. Prepare the aromatic garnish (carrot, garlic and onion). Mince garlic and cube carrots and onion. In a casserole, heat olive oil and sauté those vegetables for about 5 to 10 minutes. Cut the meat into large cubes (about 4 cm (1,58 inc) on each side). Add the meat to the aromatic garnish. Fry on each side for about 5 minutes. Use 2 of the 4 oranges and squeeze juice. Pour the wine and the orange juice into the casserole on the aromatic garnish and the meat. Add the herbs (bay leaves, pepper,...

1 chicken (large) 200 g (0,44 lbs) chicken breast 50 g (0,11 lbs) of green pistachios 6 egg whites Salt white pepper 10 g 3 pieces of Gelatin Separate the whole chicken from the bones without damaging the meat and beat it with a chopping iron for easy wrapping. Puree the chicken breasts in a blender. Add the green peanuts, egg white, salt and pepper that you have separated from their shells. Finely chop the softened gelatin and add. Mix it well. After adding some salt to the opened chickens, place the prepared fart in the middle and wrap it in a round. Wrap the rolled gelatin first in plastic foil, then in aluminum foil and cook in water. Serve after cooling.

2 pork tenderloins 8 tbsp Dijon mustard or grainy mustard 1 tbsp sunflower oil water   Heat oil in a casserole. Very generously coat the first side of each pork tenderloin with mustard. About 2 large tablespoons. Fry the meat on this first side, meanwhile add the same quantity of mustard in the same quantity on the other side of your pieces of meat. 3 to 5 minutes later flip pork tenderloin and fry on the other side. Meanwhile heat water. Pour water halfway of the high of the meat and cook gently for 1 to 1.5 hours depending on the heat of the fire. Flip regularly so that meat will be tender.  

2 eggs 2 slices of ham 10 g. butter ½ teaspoon of salt Fry the ham on both sides equally on the grill or in a pan with very little oil. Melt the butter in the small egg yolk. Break the eggs into a bowl and add salt so that it does not reach the yolk. Once the butter has melted, pour the eggs into the pan. Lower the heat, on low heat, shake the pan slightly to allow the butter to move around the egg. The edges should not be browned or discolored. Remove from the heat as soon as the whites are cooked. Take it by gently sliding it into its special container or hot plate. Serve the fried and doubled ham alongside the eggs on a serving plate.

3 eggs 50 gr (0,11 lbs) dark chocolate bittersweet chocolate 50 gr (0,11 lbs) milk chocolate optionnal 1 pinch fleur de sel   Cut chocolate in small chunks and gently melt chocolate using a double boiler (or in the microwave at low heat) Separate egg yolks and egg whites. Pour melted chocolate into egg yolk and combine. Add a pinch of fleur de sel (optional), combine again Whisk egg whites until foamy (stop when soft peaks flop at the top, don’t whisk until too stiff. Then gently incorporate this into the preparation. Cover and refrigerate for at least 2 hours before serving.  

250 gr (0,55 lbs) spelt flour or regular baking wheat flour 100 g (0,22 lbs) brown sugar or white sugar 100 gr (0,22 lbs) butter at room temperature 1 egg 1 large teaspoon baking powder 1 pinch salt 100 gr (0,22 lbs) fresh cranberries that's about 60 cranberries (raspberries or redcurrant) 100 gr(0,22 lbs) dark chocolate chips Preheat oven to 190 °C (374). Start by mixing the soft butter with sugar until you get a creamy dough, sugar being well incorporated into the butter. Combine the dry powders: flour, pinch of salt and baking powder. Pour this into the butter-sugar mixture and mix. Then add the whole egg (ideally previously beaten in a bowl) and mix. Roughly crush chocolate or use chocolate chips. Add the cranberries and the chocolate chips and combine again. Optional: Ideally reserve in the fridge about thirty minutes for the preparation to cool down. Finally form balls (indicative of 50 to 70 gr each) and bake 10 to 20 minutes (time depending on size...

500 gr (1,1 lbs) of of pitted fruits 300 gr (0,66 lbs) apricot 2 peaches or nectarines Dough 150 gr ( 0,33 lbs) raw sugar or caster sugar 110 gr (0,24 lbs) flour ideally semi whole 110 gr ( 0,24 lbs)butter at room temperature 6 gr (0,0132 lbs) baking powder 2 eggs vanilla abstract For the mold butter and flour Preheat the oven to 180 °C / 350 °F Prepare the cake Pit apricots, pit and peel the peaches or nectarines. Cut the apricots in 4 and the peaches of the same size. In a large bowl, put all the dough ingredients and roughly ingredients. Add the fruit chunks to the dough, combine. Bake Grease and flour a mold. Pour the dough and bake at 180 °C / 350 °F for about 40 minutes. The baking time depends on the thickness of the dough and therefore on the size of your mold. Check if the cake is baked with a sharp knife, the blade should come out dry.