French Cuisine

  Line the bottom of a buttered gratin dish with 2 finely chopped shallots.  Place over a 1.5 kg (3,3 lbs) brill, cleaned and seasoned.  Drizzle with 1 dl of dry white wine and bake in the oven hot 35 min.  Pour the cooking juices into a saucepan and leave to reduce considerably, add 150 g (0,33 lbs) heavy cream. Give a broth then join 100 g (0,22 lbs) of cleaned sorrel and chiseled.  Let heat for 2 minutes.

Preheat oven th. 6 (200°-392). Clean 250 g (0,55 lbs) button mushrooms and slice them thinly. Peel and chop 3 shallots. Fry everything in 4 cc oil. Peel and chop 1 garlic clove. Roughly chop 20 pitted green olives. Add garlic and olives to the preparation former. Salt. Pepper.  Prepare 4 papillotes in aluminum foil and place a 150 g (0,33 lbs) emperor fillet on each.  Distribute the preparation. Sprinkle 2 tbsp chopped parsley. Close the papillotes. Bake 15 mins. Serve the papillotes a jar.  

Turkey cutlets - long rice - 5 apples - 2 glasses of alcohol (calvados) - salt and pepper Cut the escalopes into pieces, put them in ovens. Pour the alcohol. Peel and slice the apples. Salt and pepper. Cover the  does everything. Cook over very low heat for one hour. Cook rice. Serve (weigh the portions carefully)  

150 g (0,33 lbs) Garriguette + 200 g (0,44 lbs) wild strawberries + 150 g (0,33 lbs) raspberries 4 cups of water + 200 gr (0,44 lbs) powdered sugar + 5 gelatin sheets juice of 1 ½ lime * Soften the gelatin for 10 minutes in cold water, then with 3 tbsp of hot water whisk. * Wash the strawberries, drain them on absorbent paper and hull them. * In the bowl, pour 45 cl of water and the sugar. Set 2 min at 100°C-202 speed. 4.A the stop of the timer, add the gelatin, the lime juice and mix 1 min. 4. Leave to cool. Set the mold(s) on ice cubes. (aspic recipe) * Arrange the whole strawberries, points up, at the bottom of the terrine(s), pour in the jelly and solidify in the freezer for 5 to 10 minutes. * Ditto preparation for wild strawberries and jelly. Finally, end with a layer of raspberries and the rest of the jelly. Keep 4 hours in the refrigerator.

  Preparation identical to Créme Arlequin. * Dice at the end of cooking, add 3 CS fresh cream and mix 10 sec. speed.4. *** Variants: 1CS liquid or soluble coffee extract – 1 CS caramel – 1 CS Cointreau, Rum or Grand Marnier.

  300 g (0,66 lbs) dry white black-eyed beans  1 large onion  3 cloves of garlic  1 tsp fine salt  ½ bird's eye chili or 1 pinch of cayenne pepper (optional)  ½ packet of baking powder Soak the beans for about 2 hours to soften them.  THE drain and put them in the TM with all the other ingredients. Mix gradually until TURBO for about 2 minutes, helping you spatula until you have a doughnut. (add water if necessary) Insert the whisk and mix at Speed ​​3 for 30 sec.  Brown in the frying by scooping out the batter with a teaspoon. Taste them cold or hot as an aperitif and often with spicy tomato sauce and concentrated. (black-eyed beans are like navy beans, smaller than chickpeas but with a black spot hence their name black-eyed beans)

  40 g (0,088 lbs) cod fillet + ½ fennel bulb (about 120 g) a few basil leaves + 1 knob of butter * Peel, wash the fennel, add to the bowl and mix 6 sec, speed 3.5 then pour into simmering basket. * Pour 3 cups of water, place the basket and program 20 minutes 100°-202  vit 3. * 10 minutes before the end of cooking add the pieces of fish per the cup opening. * Drain, pour the contents of the basket into the bowl, place the basket, add chopped basil, butter and mix 20 sec speed 8.

1.2 kg (2.65 lbs) lamb neck olive oil 1 fresh onion 1 stalk of celery 1 bouquet garni flour ground pepper for the vegetables 1 bunch of new carrots 1 bunch of radishes 1 bunch of turnips 6 baby fennels 6 mini zucchini 250 g (0.55 lbs) peas 1 knob of butter Fry the necklace pieces in a casserole dish with a drizzle of olive oil. When they are golden brown, add the chopped onion and celery, the bouquet garni, sprinkle with flour, salt, pepper, stir, then pour 40 cl of water, cover and simmer for 1 hour. Meanwhile, prepare the vegetables: peel the carrots, cut them into sections, wash the radishes and remove the tops, brush the turnips keeping the small tail, cut the fennel in 4, peel the zucchini every other row and cut -them also in 4. Wash all the vegetables and add them with the peas in the casserole after an hour of cooking, except the zucchini which you will add 30 minutes only before the end, then let simmer over low heat again 1 hr. Add a knob of butter before serving.  

 1.2 kg (2.65 lbs)  half-cooked pork: belly, ribs, blade, in large pieces 1 morteau sausage 400 g green Puy lentils 1.5 liters chicken stock 3 carrots 1 clove of garlic 2 cloves 1 bay leaf salt pepper Ask your butcher how much soaking time is needed for the meat; it may vary depending on the piece. Leave to soak, covering generously with cold water. Drain the pieces of meat and put them in a saucepan. Cover generously with cold water and bring to a boil. Leave to simmer for 1 hour, then add the sausage and leave to cook for another 20 minutes. Peel the garlic clove and prick it with the cloves. Peel the carrots, wash them and cut them into sections. Put the lentils in a saucepan, add the carrots, the clove of garlic, the bay leaf, a little salt and pepper. Pour in the broth and bring to a boil over low heat. Leave to simmer for 10 mins. Drain the meat and sausage and add them to the lentils. Simmer for another 10 to 15 minutes, until the lentils are tender. Serve the meat and ...

1 curly lettuce 16 cooked mussels 12 cooked prawns 1/6 red pepper 1/6 green pepper 1/6 yellow bell pepper 1 drizzle of olive oil Tear, rinse and spin the salad. Cut the peppers into small dice. Shell the mussels and prawns. In a salad bowl, dress the salad with the diced peppers, the mussels and the prawns. Season with a drizzle of olive oil, a dash of lemon juice, salt and pepper. Mix and serve.

500 ml (2 cups) 2% milk 2 eggs 250 ml (1 cup) five rose flour 60 ml (1/4 cup) melted butter 60 ml (1/4 cup) sugar 1 pinch of salt 3 ml (1/2 tsp) vanilla essence 180 ml (3/4 cup) strawberries, hulled 60 ml (1/4 cup) rhubarb, cut into 2cm pieces Ice cream or whipped cream topping Preheat the oven to 358°F (180°C.) Using a whisk, in a large bowl, whisk the eggs and sugar. Then add the milk and the flour alternately to mix it well. Then add salt, melted butter and vanilla. Grease a 24cm mold and pour the clafoutis mixture into it. Then add the rhubarb sections and the strawberries cut into quarters so as to cover the maximum surface. Bake for 40 to 45 minutes and at the end of the oven, sprinkle with fine sugar to give a glossy side to the preparation. Let cool for 5 minutes and serve with a scoop of vanilla ice cream.

  60 ml (4 tbsp.) extra virgin olive oil 1 sliced ​​onion 2 small diced eggplants 2 zucchini diced 2 red bell peppers, diced 1 yellow pepper diced 1 diced orange bell pepper 400 g (14 oz) canned diced tomatoes Salt 200 g (0.44 lbs) crumbled feta 5 basil leaves In a large skillet, heat the oil before adding the onion. When the onion becomes transparent, add the eggplant and cook for 3 to 4 minutes. Then add the zucchini and peppers, and cook for another 5 to 7 minutes. Stir in the tomatoes and simmer for 10 minutes to finish cooking. Season with salt and transfer the ratatouille to a baking dish. Sprinkle with crumbled feta cheese and broil. When well colored, remove from the oven and add the basil leaves to decorate and serve.

  a piece of beef of about 800 g (1,76 LBS), half a bottle of dry white wine, an onion, thyme, bay leaf, salt, pepper, a kilo (2,2 LBS) of carrots, 4 sheets of gelatin, a glass of port, 50 g (0,11 LBS) of butter, chopped parsley. Marinate the meat the day before in white wine with the minced onion, thyme, bay leaf and peppercorns. Drain the piece of beef, pat it dry and brown it briskly with butter. Wet with the marinade and let braise gently for two hours and a half. Scrape the carrots and cook them three quarters in salted water. Drain them and add them to the cooking beef.  Pour in the port and finish cooking 20 ms. Remove the meat and drain the carrots. Collect the cooking juices and minutes approx. add the gelatine sheets previously soaked in a little cold water. Let take the jelly, cover the meat with it and add the carrots to the remaining jelly. 6 Mix. Surround the meat with the carrots and serve chilled, garnished with chopped parsley.  You can prick the piece of...

                                    5 egg whites + 125 g flour + 125 g (0,27 lbs) butter + 250 g (0,27 lbs) sugar 100 gr (0,22 lbs) almond powder + ½ grated lemon zest + 1 pinch of salt Preheat the oven to th. 160°C (320). Put the sugar in the bowl for 1 min, Turbo position = icing sugar. Place the whisk, add the eggs and salt to the sugar. In a bowl, mix the flour, almond powder and zest. Mix 3 mins fast. 3. (the mixture has doubled in volume) then, still briskly. 3, slowly pour the previous mixture. Blend for another 2 minutes, adding the melted butter. Pour into the Flexipan mold (or buttered mold) and bake 30 mins. (if small molds = 20 mn). Leave to cool covered with a tea towel.

180 gr (0,39 lbs) egg whites + 110 gr (0,24 lbs) icing sugar + 100 gr (0,22 lbs) egg yolks 60 gr (0,13 oz) cornstarch + 70 gr (0,15 lbs) flour + 1 pinch of salt Remove the tray from the oven and preheat the oven th.190 (374) to 200°C (392). In the bowl place the whisk and pour the egg whites and salt.  Mix 3 mins speed 3 = very firm snow. Add the sugar while mixing = meringue. Add the egg yolks, mixer speed 3. In a bowl, mix flour and cornstarch. On the blades at speed 3, incorporate flour-starch in rain up to 1 min. Arrange the biscuits in the shape of drops of water on the baking sheet. Dust with icing sugar and wait until the sugar melts and sprinkle again with icing sugar.  This double dusting will produce a very appetizing pearl. Bake 12 to 15 minutes.  

20 g (0,044 lbs) cod + 100 g (0,22 lbs) carrots + 100 g (0,22 lbs) zucchini 1 small knob of butter * Peel, wash carrots and zucchini, put them in the bowl and mix 6 sec speed 3.5 then pour into the simmering basket. * Pour 3 cups of water, place the basket and program 20 minutes 100°-202 vit 3. * 10 minutes before the end of cooking add the pieces of fish per the cup opening. * Drain, pour the contents of the basket into the bowl, place the basket, add the butter and mix 20 sec speed 8.  

20 g (0,044 lbs) cod fillet + 2 artichoke bottoms thawed in the fridge 1 knob of butter + a little lemon juice * Break up the artichoke bottoms and put them in the simmering basket. * In the bowl, pour 3 cups of water, place the basket and set for 20 minutes 100°-202 speed 3. * After 10 minutes of cooking, add the fish through the hole in the lid. * Drain, empty the contents of the basket into the bowl, add the butter, replace the basket and blend 20 sec turbo. * Sprinkle with a few drops of lemon juice (so that it does not darken not before serving.

4 bananas, 1 lemon, 2 fatty petit-suisse, 4 tbsp sugar, 3 tbsp double cream, 4 tbsp raspberry jelly, 4 tbsp butter, 2 tbsp almonds tapered. Peel the bananas, rub them with the lemon cut in half.  Cut each banana in half lengthwise. In a bowl, mix with a fork the petit-suisse, the sugar and the double cream until a homogeneous mixture is obtained. Butter leaves double aluminum. Arrange half a banana on each of them.  Spread these with petit-suisse mixture, sugar and cream, cover with the second banana halves, coat with  raspberry jelly, sprinkle with the rest of the butter, sprinkle with the almonds you have quickly brown in a pan without adding fat. Close hermetically the papillotes and cook for 10 minutes in a moderate oven (th 6 for a thermostat ranging  from 1 to 10). To refine the recipe, coat the banana, before cooking, with 1 to 2 teaspoons of liquor of your choice, kirsch, rum, orange or raspberry liqueur. If you like a very sweet dessert, sprinkle each banana...

4 turkey cutlets 100 g (0,22 lbs) 0% fat cottage cheese. 200 g (0,44 lbs) button mushrooms 1 slice of white ham defatted salt and pepper parsley 1 onion. Peel and chop the mushrooms, reduce them over low heat in a non-stick pan.  Chop the ham, onion and parsley. Add this mixture to the mushrooms, and cook for a few minutes.  Off the heat, add the cream cheese, salt and pepper. In a gratin dish, place the cutlets and cover them with the mixture.  Bake in a hot oven (th. 7) for 15 minutes.

4 slices of white fish: dab, sole, cod 2 tablespoons light cream with 15% fat content 4 tomato slices dill salt and pepper. In 4 sheets of aluminum or parchment paper, place the fish fillets.  Arrange a slice of tomato, 1 teaspoon of light cream, dill, salt and pepper.  Close the papillotes and place them in a hollow plate filled with a glass of water. Put in the oven (th. 7) 210°-410 for 10 minutes.

For 4 people 1 to 2 Pt/pers (depending on the size of the fillet) Otherwise count 0.5 P/Pers then add the weight of the fish to know the pts of the flat 400 g (0,88 lbs) white fish fillets 500 g (1,1 lbs) carrots 500 g (1,1 lbs) frozen spinach (fresh: 1 kg-2,2 lbs)) 1 egg 1 tomato. Poach the fish in the court bouillon.  Steam the carrots, drain and mash them with a fork. Incorporate beaten egg in an omelette, salt and pepper. Scald the spinach, drain and chop.  Add salt and pepper.  In a cake tin, put the slices of tomatoes then the spinach, the fish and finish with the mashed carrots. Bake in a bain-marie for ½ hour in the oven hot (th.6 ). Turn out and serve with tomato coulis.  

50 g (0,11 lbs) potatoes + 100 g (0,22 lbs) carrots + 50 g (0,11 lbs) tomatoes 20 gr (0,044 lbs) cod + 1 bay leaf + 30 ml (1,01 oz) 2nd age milk + 5 gr (0,011 lbs) butter * Peel, wash carrots and potatoes, put them in the bowl and blend 6 sec speed 3.5 then for into the simmering basket. * For 2 cups of water, the bay leaf, place the basket and program 20 mins 100°-202 speed 3. * 10 minutes before the end of cooking add the pieces of fish per the cup opening. * Drain, for the contents of the basket into the bowl, place the basket, add tomato, butter and mix 20 sec speed 8.

1 large potato + 20 g (0,044 lbs) hake fillet + knob of butter 30 ml-1,01 oz infant milk + some fine breadcrumbs * Preheat the oven to 180°C-352. * Peel, wash, detail the potato and put in the basket. * In the bowl, pour 3 cups of water, place the basket and set for 20 minutes 100°-202 speed 3. After 10 minutes of cooking add the fish through the opening of the lid. * Drain, empty the contents of the basket into the bowl, add milk, butter, replace the basket and blend 20 sec turbo. * Place half of the puree in a buttered ramekin, add a layer of fish, cover with the remaining mashed potatoes, sprinkle with breadcrumbs and bake for 15 minutes.

A large turkey, 750 g (1,65 LBS) minced pork, 750 g (1,65 LBS) minced veal, 6 eggs, 1 dl cream, a small box of peeled truffles, 2 glasses of cognac, 2 glasses of port, salt, pepper, 100 g (0,22 LBS) bread crumbs soaked in a bowl of milk, nutmeg, 200 g (0,44 LBS) butter, 50 g (0,11 LBS) flour, 1 bottle of red wine. Prepare the stuffing by mixing the minced veal, minced pork, eggs, truffles, breadcrumbs, a glass of cognac, a glass of port, salt, pepper and nutmeg. Stuff the turkey with this preparation. Truss the poultry and cook in the oven with 150 g (0,33 LBS) of butter in counting half an hour of cooking per pound of meat.  Water frequently, deglaze the cooking with the cognac and the port, add the red wine, thicken with the remaining 50 g (0,11 LBS) of  butter mixed with the flour.  Let reduce.

For about twenty crepes: Pour 250 g (0,55 lbs) of flour into a bowl, crack 3 eggs in the middle, add them to the flour, stirring with a wooden spoon.  Pour 1/2 liter of (16,80 oz) milk little by little, stirring gradually to avoid lumps.  If you make sweet crepes, add 2 tablespoons of sugar.  Let the dough rest, if possible, 1 hour before to use it.  If you want thinner crepes, put half water, half milk.  If you want lighter, replace a glass of milk with a glass of beer. If you like them more fluffy, add 1 beaten egg white to the batter when making the crepes.  You can flavor the dough according to your tastes with vanilla sugar, cinnamon, orange blossom water, orange or lemon zest, a small glass of alcohol of your choice (orange or tangerine liqueur, rum, pear alcohol, cognac...).

Potatoes, fresh cream, salt, pepper. 400 g (0,88 lbs) Norwegian salmon, shallots, dill.  Boil potatoes in water mash with a fork, add the fresh cream, salt, pepper and mix. In the bottom of a baking dish, place a layer of minced salmon, minced shallots, dill, salt and pepper. Cover with mashed potatoes and cook in the oven, th. 6, 180°C-358 for 30 min.  Serve hot with a green salad.  

  20 g (0,044 lbs) cod fillet + 2 artichoke bottoms thawed in the fridge 1 knob of butter + a little lemon juice * Break up the artichoke bottoms and put them in the simmering basket. * In the bowl, pour 3 cups of water, place the basket and set for 20 minutes 100°-202 speed 3. * After 10 minutes of cooking, add the fish through the hole in the lid. * Drain, empty the contents of the basket into the bowl, add the butter,  replace the basket and blend 20 sec turbo. * Sprinkle with a few drops of lemon juice (so that it does not darken not before serving.

150 g (0,33 lbs) zucchini + yolk of 1 soft-boiled or hard-boiled egg + drizzle of olive oil * Wash, peel, cut the squash and put it in the basket. * Pour 3 cups of water, place the basket on top and set for 20 minutes at 100°-202 vit 3. After 10 minutes of cooking, add the well-washed and whole egg, through the opening bowl. * Discard the cooking water and put all the ingredients in the bowl then, turbo mix 10 sec.  

50 g (0,11 lbs)  shelled or frozen peas + 50 g (0,11 lbs) carrot + 5 sorrel leaves 50 gr (0,11 lbs) green beans + 1 sprig of parsley + hazelnut butter * Peel, wash, cut the vegetables into pieces. * Pour all the ingredients into the bowl and cook for 15 mins at 100°-202 speed 4. * Mixer 20 sec turbo.

Fry 1 onion and a clove of garlic with 4 cl of oil. Add 400 g (0,88 LBS) of minced meat and 50 g (0,11 LBS) of mushrooms.  Fry for a few minutes.  Add 200 g (0,44 LBS) of peeled tomatoes and a stock cube, salt, pepper, oregano.  Cook over low heat for 30 mins.  Butter a dish, cover the bechamel base.  Lay out the lasagne, cover with béchamel then with meat and sprinkle with grated cheese. Sprinkle with grated cheese.  Form 4 layers.  Cover the last layer plenty of grated cheese.  Bake for 30 minutes at 180°-358.

4 hard-boiled eggs, caviar or salmon roe, salt and black pepper freshly ground, 4 artichoke bottoms, jelly. Peel the eggs, cut the 2 ends with a knife previously dipped in water hot.  Carefully remove the yolks, being careful not to tear the whites. Fill the whites with caviar or salmon eggs: place the barrels on bases white artichokes seasoned with lemon and oil.  Serve on a bed of chopped jelly,  

1.5 kg (3,3 lbs) firm-fleshed potatoes (Nicola, Franceline, Charlotte), 1/2 liter (16,80 oz) 8% crème fraîche, 30 g (0,066 lbs) butter, 300 g (0,66 lbs) salmon fresh, 300 g (0,66 lbs) of smoked salmon, salt, ground pepper. Peel the potatoes and cut them into thin strips without washing them to that they do not give back their starch. Put them in a terrine, salt and pepper.  Mix with your fingers to distribute the seasoning. Butter the gratin dish.  Arrange successively a first layer of potatoes, a layer of fresh salmon, then a last potato layer. In a saucepan, heat the cream until it liquefies. Pour evenly over the dish. Cook in the oven over medium heat (th. 5) for 1 hour 15 minutes. A few minutes before the end of cooking, increase the power of the oven to brown the top of the gratin.

  50 g (0,11 lbs) potato + 100 g (0,22 lbs) cauliflower + 1 hard-boiled egg yolk 60 cl of infant milk + hazelnut butter * Peel, wash, cut up the vegetables, put them in the basket and pour 3 cups of water into the bowl. Set 20 mins 100° speed 3. * Drain, place basket and mix with milk, egg yolk and butter 20 sec turbo.

200 g (0,44 lbs) fresh cauliflower + 2 tsp beaten fromage blanc (40% fat) 2 cups ½ chicken broth + 1 small pinch of nutmeg * Cut the cauliflower into pieces and wash under running water. * Introduce the bouquets in the bowl with broth and set 15 mn 100°-202 vit 3. * Pour cheese, nutmeg and place the basket and set 10 sec turbo.

200 gr (0,44 lbs) small courgettes + 1 "KIRI" melted cheese + 1 small garlic clove 1 cup ½ skimmed milk + small pinch of salt + a little chopped chives * Wash and cut the ends of the zucchini, cut into thin rings then pour into the simmering basket. * Pour 3 cups of water, place the cup and program 15 mn 100°-202 vit 4. * Drain, pour the contents of the basket into the bowl with the rest of the ingredients, replace the basket and blend 20 sec speed 8.

400 g (0,88 LBS) 70 % dark chocolate 25 cl liquid cream 30 g (0,066 LBS) butter 2 egg yolks + 1 white 4 brick sheets Cinnamon powder 50 g (0,11 LBS) chopped walnuts Icing sugar In a saucepan, bring the cream to a boil. Dip the crushed chocolate and melt it, stirring gently. Stir in 30 g (0,066 LBS) of softened butter, the 2 egg yolks, the walnuts and the cinnamon. Roll out the dough to 2 cm (0,78 inc) thick on a sheet of parchment paper. Let take it cool. Cut out 8 triangles from the hardened ganache and wrap them in halves brick sheets. Use egg white to seal the leaves together. Bake for 5 to 8 minutes at 220°C-428 to make the pastry sheet crispy. Sprinkle with icing sugar and serve immediately.  Pay attention to the power of the oven, the duration is only indicative. It is possible to melt chocolate in the microwave at very low power.

250 g (0,55 lbs) caster sugar, 25 g (0,055 lbs) glucose, 1 lemon or 1 cl lemon extract, 7.5 cl water, 2 drops of pastry coloring. Pour the sugar, glucose, lemon extract and water into an untanned copper saucepan  Make, boil (until 140°C-284). If you don't have a thermometer, pour 1 or 2 drops of syrup in a bowl of cold water.  Check if you can mold it.  Oil a marble. Pour in the boiling syrup.  Add a little coloring, incorporate it with a spatula metallic.  As soon as the berlingots dough is soft and not too hot, stretch it, fold it back until let it be flexible.  Roll a long sausage 2 cm in diameter cut it with scissors turning the flange a quarter turn each time, in order to obtain a perpendicular section to the first.  -284 Then separate the cartons. spread them on the oiled marble and let cool.

30 g (0,066 lbs) boneless and chopped cooked chicken 30 g (0,066 lbs) cooked brown rice + 1 ripe peach 1 tsp peach juice + 1 tbsp semi-skimmed milk + 1 tbsp wheat germ * Mix all the ingredients together and roughly chop.

  50 ml infant milk + 100 gr (0,22 lbs) eggplant + 10 gr (0,022 lbs) beef * Wash the zucchini well under running water. * In the bowl, introduce the zucchini pieces with skin, the milk infant and the ham and set 10 mins 100°-202 speed 4. * Meanwhile, cook the meat in a non-stick pan. * At the end of cooking the TM 21, add the cooked meat and mix for 20 seconds speed 8.

20 gr (0,044 lbs) chicken cutlet + 1 carrot + 1 turnip + 1 sprig of parsley handful fine beans + handful peas + hazelnut butter + salt * Peel, wash, cut carrots and turnips and put all the vegetables in  the simmering basket. * Pour salt and 3 cups of water into the bowl, place the basket and adjust  20 mins 100°-202 speed 4. * After 10 minutes of cooking, add the chicken pieces through the opening of the  lid. * Remove the basket, empty the cooking water, pour the contents of the basket  in the bowl with the butter, replace the basket and blend for 20sec turbo. *** Add a little milk to serve in the bottle or give to the  spoon.

  20 g (0,044 lbs)skate + 150 g (0,33 lbs) carrots + 1 pinch of salt * Peel, wash the carrots, put them in the bowl and mix 6 sec, speed 3.5 then pour into the simmering basket. * Pour 3 cups of water, place the basket and program 20 mn 100°-202 vit 3. * 10 minutes before the end of cooking add the pieces of fish per the cup opening. * Drain, pour the contents of the basket into the bowl, place the basket and blend 20 sec speed 8.

  400 g (0,88 LBS) cooked spaghetti, 80 g (0,176 LBS) flour, 1/4 l milk, 1 egg + 1 yolk, 1 drizzle of olive oil, salt and pepper. Cook the spaghetti in plenty of water following the cooking time indicated on the packaging. Drain them.  Place the flour in a container.  Form a well. Add the egg yolks.  Keep the whites cool.  Gradually pour in the milk. Mix with a whisk until the preparation becomes smooth and homogeneous.  Salt, pepper.  Leave to rest for 10 minutes ambient temperature. Incorporate the whipped egg whites with a pinch of salt. Plunge a fork into the mixture.  Turn it on herself. Place the spaghetti in a pan with a little oil. Flatten the top of each pancake.  Brown for 5 minutes on each side.

4 salmon fillets, 4 pears, 20 g (0,044 LBS) butter, 400 g (0,88 LBS) cooked basmati rice, a dozen walnut kernels, lemon juice, chives. Shallot sauce: 2 peeled and finely chopped shallots, 1 peeled and crushed garlic clove, 20 g butter, 1 glass of dry white wine, 15 cl fresh cream, salt, pepper. Cook the rice in boiling salted water for 10 to 12 minutes, then drain and keep warm.  During this time, cook the salmon steaks skin side down against the bottom of the non-stick pan for 6 to  8 minutes with a little butter. Then drop them in a baking dish, season with salt and pepper.  Put in the oven and cook for 5 mins. 6 (180°-358).  Peel the pears, cut 2 into quarters and 2 into Sprinkle them with lemon juice then poach them for a few minutes.  Keep warm.  Add the diced pears to the rice. The shallot sauce: fry the peeled and minced shallots with the crushed garlic in the butter until they are transparent. Pour in the white wine and a little water then reduce th...

Veal medallions, 6 spoonfuls of mustard, 70 g (0,154 LBS) of butter, 250 g (0,55 LBS) button mushrooms, 1 dl dry white wine, 100 g (0,22 LBS) cream. Salt and pepper the veal medallions, spread them with mustard. Wrap them in strainers and brown them in hot butter. Add the sliced ​​mushrooms. Let cook for 5 minutes from when the pressure cooker valve turns on.  

750 g (1,65 lbs) veal shoulder, 3 shallots, 150 g (0,33 lbs) of stale breadcrumbs, a few tablespoons of milk, an egg, a tablespoon cream, 2 tbsp chopped parsley, 50 g flour, 50 g butter, 2 tbsp oil, salt and pepper. For the garnish: 300 g (0,66 lbs) of spaghetti, a bowl of Provençal tomato sauce or Madeira sauce. Cut the meat into pieces.  Then pass it through the mincer using the fine grid.  Pour this mince in a terrine. Peel and finely chop the shallots.  Soak the breadcrumbs milk and squeeze to remove excess. Beat the whole egg with the cream.  Incorporate into minced meat, shallots, breadcrumbs, egg beaten with cream and chopped parsley. Season with salt and pepper and mix well.  Boil a pot of salted water and throw in the spaghetti.  Let them cook for 12 to 15 minutes depending on their quality. Take it back previous preparation. Divide it into six equal parts, shape them into balls between floured hands, flatten slightly and dust with flour. heat it u...

6 veal cutlets in walnuts, 3 red peppers, 2 tomatoes, 5 onions, 1 tbsp of paprika, 1 pinch of cayenne, 1 bouquet garni, 3 tbsp of oil, 40 g (0,088 lbs) of butter, salt, pepper. Peel, chop the onions.  Peel,  no seed the tomatoes.  Saute the onions in a casserole dish with the oil, add the spices, the bouquet garni, the peppers cut into strips and diced tomatoes. Salt, pepper.  Fill with water up to the level of the vegetables. Continue cooking covered for 30 minutes over medium heat. Remove the bouquet garni. Taste, adjust seasoning if necessary. In a skillet, cook the cutlets with the butter, for 3 minutes on each side. Salt, pepper.  Serve them immediately accompanied by vegetables and plain rice presented in a timpani.  

Prepare a puff pastry and line a large square or rectangular mold beforehand butter.  Cover with pastry cream to which you have added 4 teaspoons crushed sweet almonds, one powdered sugar and one crushed macaron. Cover with a thin layer of dough. Arrange braces and brush with 1 beaten egg.  Bake average about 20 minutes.