French Cuisine

  4 to 8 round zucchini, depending on size 1 red pepper 1/2 jar sun-dried tomatoes 200 g (0,44 lbs) bulgur 50 cl water 150 g (0,33 lbs) cherry tomatoes 100 g (0,22 lbs) brousse or fromage frais (optional) 1 tbsp vegetable stock or 1 crumbled cube dried herbs and spices oregano, thyme, garlic powder, … according to your tastes salt and pepper olive oil   Cut a hat on the zucchini and hollow out the inside. Cut the inside of the zucchini into small cubes, as well as the seeded pepper and the sun-dried tomatoes. Fry everything in a little oil from the sun-dried tomatoes for 5 minutes. Add the bulgur, broth, spices and water. Mix well and cook for 10 minutes. Meanwhile, blanch the hollowed out courgettes for 10 minutes in boiling water then drain. Garnish the zucchini with a spoonful of bush, the filling, again a spoonful of cheese and close with the hat. Place the cherry tomatoes around in the dish and bake for 25 minutes at 180°C-352.

500 g(1,1 lbs) fingerling potatoes 400 g (0,088 lbs) smoked herring 1/2 jar sun-dried tomatoes 50 g (0,11 lbs) pitted black olives 3 tablespoons capers 1 red onion 2 clove garlic 2 teaspoons old-fashioned mustard olive oil cider vinegar 1 teaspoon dried oregano ground pepper Put the washed potatoes in a saucepan and cover with salted water. Bring to a boil and simmer until tender. Peel the red onion and slice it into half rings. Peel  the garlic. Cut the sun-dried tomatoes into strips. In a salad bowl, mix 5 tbsp of sun-dried tomato oil, 5 tbsp of cider vinegar, 2 pressed garlic cloves, 2 tsp of mustard, 1 tsp of dried oregano and pepper, then mix well. Pour over the potatoes cut in half and still hot. Mix well. Cut the herring into sections and add to the salad bowl. Add the chopped onion, sun-dried tomatoes, olives and capers. Mix well and refrigerate until ready to serve (or serve the potatoes still warm)

250 g (0,55 lbs) flour 60 g (0,132 lbs) brown sugar 1 teaspoon vanilla powder 1 pinch salt 160 g (0,34 lbs) soft butter, very cold (or margarine) 75 ml cold water For garnish 5 white and yellow nectarines 2 tbsp brown sugar 1 small sprig rosemary   Start by preparing the sweet dough. Mix all the dry ingredients then add the diced butter. Sand the dough between your fingers in a way like making a crumble. Gradually pour in the cold water and mix until you get a ball. Wrap in cling film and refrigerate for 30 minutes. Meanwhile, pit the nectarines and cut them into thin slices. Preheat your oven to 160°C-320. Roll out the dough on your floured work surface to a thickness of half a centimeter. Place the fruit, leaving a rim of about 4 cm all around that you will fold over the filling. Sprinkle with brown sugar and drop the rosemary before baking for 40/45 minutes, monitoring the cooking.

100 g (0,22 lbs) frozen sliced ​​onions 200 g (0,44 lbs) frozen sliced ​​mushrooms 40 g (0,088 lbs) flour 20 cl skimmed milk nutmeg 1 egg yolk 4 slices of  ham (4 x 50 g-0,11 lbs) 60 g (0,132 lbs) grated Gruyère cheese salt, pepper Preheat the oven th.7 (220°C-420). Sauté the onions over low heat. Add the mushrooms and reduce for a few minutes. Pour little a little flour and milk in the preparation, without stopping turning. Salt, pepper and add the  nutmeg. Off the heat, add the yolk egg.  In a dish, roll the ham, pour the mushroom sauce, sprinkle with grated cheese. Bake in a hot oven for 5 mins.

40 gr (0,088 lbs) white chicken + 30 gr (0,066 lbs) rice + 1 large carrot + 2 ½ cups of water knob of butter + 2 tbsp orange juice * In the bowl, put the pieces of chicken and carrot and mix 6 sec vit 3.5. * Add 3 cups of water, pour the rice into the simmering basket and place in the bowl then program 20 mins 100°-212 speed 3. * Drain, pour all the ingredients into the bowl and mix with the butter and orange juice 6 sec. vit 1.

400 g (0,88 lbs) long dry pasta, with squid ink (optional) 300 g (0,66 lbs) frozen raw peeled shrimp tails 400 g (0,88 lbs) tinned crushed tomatoes 10 cl dry white wine 1 red onion 4 garlic cloves 200 g (0,44 lbs) feta 1 teaspoon dried oregano 1 tablespoon honey olive oil salt and pepper   Peel and finely chop the red onion. Peel and degerm the garlic cloves. Heat a pan with a drizzle of olive oil and sauté the onion until it becomes translucent. Add the pressed garlic and the oregano and continue cooking for 1 minute. Deglaze with the white wine, mix well and let reduce. Add the crushed tomatoes and honey, and continue cooking for 15 minutes over low heat, stirring occasionally. Cook the pasta according to package directions less 1 minute then cool and drain. Add the still frozen prawns* and mix well. Cover and cook for another 5 minutes. Add the pasta to the sauce and mix well. Serve with crumbled feta.

1 shortcrust pastry 500 g (1,1 lbs) frozen spinach 3 eggs 20 cl liquid cream 1 log of goat cheese 1 garlic clove 30 g (0,066 lbs) walnuts 2 tablespoons breadcrumbs olive oil salt and pepper 1 pinch nutmeg   Peel and the garlic clove. Put the spinach in a saucepan with a drizzle of olive oil and the and pressed garlic clove. Let melt over low heat, stirring occasionally. Drain, pressing well in a fine sieve, then remove to a bowl and leave to cool. Line a buttered pie pan with the shortcrust pastry and prick the bottom. Sprinkle with breadcrumbs. Add the liquid cream and the eggs to the spinach and mix well. Season with pepper and lightly salt (note: the cheese is already salty) Pour the spinach mixture over the bottom of the pie and place the goat cheese log cut into slices and the crushed walnuts on top. Bake for 30 minutes at 180°C-358.

2 medium eggplants 1 garlic clove 40 g (0,088 lbs) olive oil 1 teaspoon smoked paprika basil salt and pepper   Cut the eggplants into cubes. Peel and the garlic clove. Pour a drizzle of olive oil into the Companion tank, install the mixer and add the eggplant cubes, the garlic clove and the paprika. Start cooking at speed 4 / 130°C -266/ 35 minutes. At the end of cooking, replace the blender with the Ultrablade chopper and fold the aubergines well from the edges to the bottom with a spatula. Launch speed 10 / 100°C-212 / 1 minute. Add 40 g of olive oil through the cap and restart at speed 10 / 100°C-212 / 1 minute. Place in a container and let cool. Reserve in the refrigerator until ready to serve.

1 Morteau sausage 1 egg yolk for gilding 1 green salad to accompany For the brioche dough 375 g (0,68 lbs) flour 100 g (0,22 lbs) unsalted butter 60 g (0,132 lbs) animal or vegetable milk 15 g (0,033 lbs) fresh yeast or 5 g( 0,011 lbs) dehydrated yeast 3 egg 1 tsp salt   Put the crumbled yeast in a small bowl and add the lukewarm milk (be careful lukewarm but not hot!). Stir gently and allow to activate for 5 minutes. In the bowl of your stand mixer, combine the flour and salt. Add the milk with the yeast and the eggs then knead until the dough forms a ball and comes away from the walls. Then add the butter little by little, kneading until it is completely incorporated. Cover and leave to rise for around 1 hour 30 minutes in a warm place (near a radiator, behind the window in the sun, in the oven preheated to 40°C-104 and turned off, etc.). Meanwhile, cook the Morteau sausage for 20 minutes in simmering water. Drain. Take the dough, degas it then cut into two equal pieces. Place a ...

75 cl sweet cider 150 g (0,33 lbs) fresh cranberries 1 orange 1 apple 3 cinnamon sticks 3 cloves 2 stars star anise 2 tablespoons maple syrup rosemary for serving   Slice the orange and the apple into slices, without peeling them, and place in a casserole dish. Add spices and fresh cranberries. Pour in the cider, add the maple syrup and simmer for 30 minutes. Serve hot with a sprig of rosemary for garnish.

160 g (0,34 lbs) of spaghetti, 1 pepper, 8 tomatoes, 200 g (0,44 lbs) of 0% cottage cheese, 1 clove of garlic, 1 bunch of basil, 20 g (0,044 lbs) of anchovy fillet oil, 8 pitted black olives, salt and pepper Cook the spaghetti al dente. Rinse them with cold water so they don't stick. Grill the bell pepper, peel, seed and cut into strips. Cut the tomatoes in two-thirds, hollow them out, salt the insides, turn them over and let them drain. Mix the cottage cheese, garlic, basil, anchovies, and pepper. Add pasta, bell pepper and crushed olives. Stuff the tomatoes. Serve well  chilled.

30 gr (0,066 lbs) chicken breast + 1 nice tomato + 1 small onion + thyme + parsley basil + 3 tbsp of semolina * In the bowl, put tomato pulp, small onion, chicken, salt, parsley,  thyme, basil, set 3 mins 100°-212 speed 1. * Cover with water and program 10 mins 100° speed 1, then 3 mins 100°-212 speed 2 without cup.

350 g (0,67 lbs) basmati rice 1 yogurt 1 egg 2 egg yolks 0.5 red onion 1 garlic clove 1 bay leaf 2 teaspoon turmeric salt and pepper olive oil Rinse the basmati rice in a fine sieve until the water runs clear then cook in salted boiling water for 7 minutes. Rinse with cold water to stop the cooking then drain and set aside. Peel the red onion and slice it into half rings. Peel and mince the garlic. Cut the chicken cutlets into cubes (about 2 cm) and place in a dish. Add the pressed garlic, 1 tsp turmeric, salt and pepper. Mix well. Reserve in the refrigerator. Heat a frying pan with a drizzle of olive oil and sauté the onion. Add the chicken with the spices and 1 bay leaf and cook, stirring for 10 minutes. Remove the bay leaf. Mix the yogurt with 1 tsp of turmeric, salt, pepper, the whole egg and the 2 yolks. Mix well then add the cooked rice and mix again.

100 g (0,22 lbs) flour 1/2 sachet baking powder 20 g (0,044 lbs) icing sugar 2 tbsp matcha tea 2 egg 10 cl milk 30 g (0,066 lbs) butter neutral oil   Sift together the flour, sugar, baking powder and matcha tea. Beat the whole eggs with the milk then add the previously melted butter. Add the flour mixture, whisking to form a smooth batter. Cook for a few minutes in a pan with a little oil and serve hot.

200 g (0,44 lbs) speculoos 5 cl unsweetened condensed milk 1 tablespoon neutral honey 1/2 tsp. ground cinnamon For the shells 150 g (0,33 lbs) icing sugar 80 g (0,176 lbs) ground almonds 70 g (0,154 lbs) egg white 20 g (0,044 lbs) caster sugar yellow food coloring   For the speculoos paste Put the speculoos in the bowl of your mixer and reduce to powder. Add the rest of the ingredients and mix to combine well. If the mixture is too thick, add a little condensed milk. Put in a jar and refrigerate for at least 4 hours. Preheat your oven to 120°C-248 by sliding an empty baking sheet into it. Mix the icing sugar and the almond powder then sieve the whole. Whip the egg whites until stiff, add the caster sugar and whisk at maximum speed to obtain the "bird's beak". Add the coloring and mix well. Gradually add the almond powder/icing sugar mixture, working the mass with a rubber spatula. The mixture should be shiny, smooth and form a ribbon when falling. Once the right consisten...

400 g (0,88 lbs) dry wholemeal pasta 300 g (0,66 lbs) zucchini 1 bunch green asparagus 2 arugula handles 200 g (0,44 lbs) feta 1 lemon 1/2 bunch basil 30 g (0,066 lbs) pine nuts 2 tsp honey 2 tsp Dijon mustard olive oil salt and pepper   Cook the pasta according to the package directions. Refresh under cold water and drain. Peel the green asparagus, cut them in 3 lengthways, then steam them for 10 minutes. Let cool. Cook the zucchini cubes in a pan with a drizzle of olive oil for 5 minutes, stirring regularly. Extend the cooking if you prefer melting and not crunchy zucchini. Let cool. Mix the juice and zest of the lemon, 2 tsp of honey, 2 tsp of Dijon mustard and 2 tbsp of olive oil. Put salt and pepper at your taste. Cut the feta into cubes and chop the basil. Put the pasta, asparagus, zucchini, feta and arugula in a salad bowl. Drizzle with vinaigrette, mix well then sprinkle with pine nuts and chopped basil.

3/4 cauliflower 1 sweet potato 250 g (0,55 lbs) cooked chickpeas 1/2 yellow onion 2 garlic cloves 10 cl liquid cream 1 vegetable stock cube cumin paprika olive oil salt and pepper Peel the onion and chop it finely. Peel the garlic cloves. Cut the cauliflower into florets. Peel the sweet potato and cut it into cubes. Put a drizzle of olive oil in the Cookeo bowl and brown/fry the onion and the pressed garlic for 1 minute. Add the cauliflower, sweet potatoes and chickpeas and brown for another 5 minutes. Season with 1 tsp of paprika, 1/2 tsp of cumin and pepper. Add the vegetable broth and 1 liter of water. Mix well then start cooking under pressure for 20 minutes. At the end of cooking, transfer to a glass or stainless steel container and mix with an immersion blender (I advise you not to mix directly in the tank at the risk of damaging the coating). Add the cream and adjust the seasoning

600 g (1,32 lbs) cooked chickpeas 1 red pepper 2 tomatoes 2 carrots 1 cucumber 125 g (0,27 lbs) arugula For the vinaigrette 1 lemon olive oil zaatar Cayenne pepper salt and pepper For the service 200 g halloumi 100 g croutons 2 sprigs mint   No seed the pepper and cut it into small dice (brunoise). Peel the carrots and grate them. Dice the tomatoes. Dice the cucumber. Drain the chickpeas and rinse them. Place in a salad bowl and add the vegetables and the arugula. Mix the lemon juice with 5 tbsp of olive oil. Season with zaatar or another spice to your liking. Add salt and pepper. Toss the salad with the dressing and place on plates. Add croutons and chopped mint. Cut the halloumi into slices and grill. Serve hot over the salad.  

Prepare a court-bouillon with half a liter (16,90 oz) of white wine, a quarter of a liter (8,35 oz) of water, 2 carrots, 1 onion, parsley. Empty the fish without scaling or wiping. Sprinkle with a little salty and hot vinegar; there blue skin.  Cook over low heat in the court-bouillon for one hour.  Serve hot with melted lemon butter.  To be served cold: court-bouillon without water and fish cooled in its cooking; serve with a caper vinaigrette.

4 turkey esc (400 g-0,88 lbs), 1 dl dry white wine, 1 0% fat yogurt, 1 tbsp oil, 1 tbsp mustard, parsley. In the skillet, heat the oil.  Put the cutlets on each side, about 4 min, depending on the thickness. Salt, pepper, keep them hot on the serving platter. Deglaze the pan with the white wine.  Mix yogurt and mustard; pour into the mulled wine, mix. When this sauce is very hot, coat the cutlets with it.  Sprinkle with chopped parsley and serve immediately. Accompaniment: cooked green vegetable steam.

  30 gr (0,066 lbs) rabbit + fillet lemon juice + 2 sage leaves * Preheat the oven th.220°-420. * Cut the rabbit into small cubes and arrange in a papillote of parchment paper. * On top, pour the drizzle of lemon juice, sprinkle the sage leaves finely chopped and close the foil carefully and bake 10 mins. * Open the foil, chop the meat and serve in the foil.

3 eggs + 150 gr (0,33 lbs) flour + ½ sachet yeast + 100 gr (0,22 lbs) sunflower oil 125 g (0,27 lbs) whole milk + 100 g (0,22 lbs) grated cheese + 1 sachet of yeast + 2 pinches of salt 200 g (0,44 lbs) skinless chicken breast + 50 g (0,11 lbs) tarragon + 1 shallot 1 hazelnut butter ½ salt + 1 tsp sunflower oil + 2 pinches pepper * Preheat the oven to 180°C-358. * Slice the shallot and brown with butter and CS oil in the pan for 5 minutes. * Add strips of chicken breast, salt, pepper and sauté for 5 minutes. * Chop the tarragon on top and stir. * Place the whisk in the bowl, the eggs, the flour and the yeast and mix for 1 minute lives. 3. * Remove whisk, set 30 sec. speed 6 and add the milk, oil and gruyère grated through the orifice. * Add shallot-chicken mixture and mix 1 min speed 1. * Pour into the pan and bake for 45 minutes.

300 g (0,66 lbs) orzo 500 g (1,1 lbs) zucchini 150 g (0,33 lbs) chickpeas 2 clove garlic 100 g (0,22 lbs) feta 50 g (0,11 lbs) cottage cheese 100 g (0,22 lbs) pesto olive oil salt and pepper   Peel and the garlic cloves. Cook the orzo according to package directions. Refresh under cold water, drain Cut the zucchini into slices and place in a baking dish. Drain the chickpeas and add them to the courgettes with the 2 pressed garlic cloves. Season with salt, pepper and Provencal herbs. Drizzle with olive oil and bake for 20 minutes at 180°C-358. Mash the feta with a fork then add the cottage cheese and pesto. Mix orzo and vegetables. Serve with pesto feta cream. You can this dish cold or hot.  

  250 g (0,55 lbs) grated coconut 400 g (0,88 lbs) sweetened condensed milk 100 g (0,22 lbs) dark chocolate 50 g (0,11 lbs) white chocolate 50 g (0,11 lbs)  multicolored vermicelli 50 g (0,11 lbs) sugar eggs   Preheat your oven to 180°C-358, rotating heat. Mix the sweetened condensed milk and the grated coconut until you get a homogeneous mixture. Place in a silicone mold for mini muffins, packing well and hollowing out the center to form nests. Bake for 10 minutes. Remove from the oven, place the mold on a wire rack and let cool for 5 minutes before gently unmolding. Chop the dark chocolate and divide into the cavities of the mould. Return to oven off and still hot for 2 minutes. Replace the coconut nests in the slots, turning slightly to coat with melted chocolate. Place in the refrigerator for 30 minutes to harden. Gently unmold and garnish each nest with colored vermicelli and small sugar eggs, sticking them with the melted white chocolate.

300 g (0,66 lbs) fresh goat cheese 15 g (0,033 lbs) pecan nuts 15 g (0,033 lbs) dried cranberries 15 g (0,033 lbs) pistachios 1 tablespoon homemade fig jam preferably Put the dried fruits in a blender and reduce to a coarse powder. Place on a plate. Put the fig jam in a piping bag fitted with a thin tip. Scoop out the goat cheese using a melon baller to obtain the amount of a small walnut (to make 1 bite). Roll into a ball then create a hole in the middle to place a little jam. Close the ball and roll between your hands. Roll the goat balls in the dried fruit then place on the serving platter. Reserve in the fridge for at least 1 hour before serving. Stick a sprig of rosemary or a stick in the balls for service!

40 gr (0,088 lbs) alphabet pasta (or other) + ½ slice of defatted ham 1 knob of butter + 1 pinch of salt * Cook the pasta, time indicated on the package) in a saucepan boiling salted water. * Meanwhile, chop the ham finely on a plate. * When the pasta is cooked, drain immediately, mix with the butter near the ham.

20 cl 2nd age milk + small knob of butter + pinch of salt 30 gr (0,066 lbs) polenta (fine cornmeal) + 20 gr (0,044 lbs) rabbit * Pour the milk into a small saucepan, add butter, salt, bring to simmering over low heat. * Sprinkle the semolina, cook for a few minutes over low heat, without stop mixing with a wooden spoon and until thickened. * Dice thickening, immediately remove from heat. * Pour the semolina into the baby's plate, spreading it, add the rabbit cooked through a grinder. *** Replace rabbit with ham

  2 small sea bass, 2 fennel, 5 tbsp olive oil, 2 tbsp pastis, 2 lemons, salt, pepper. Empty the bars without scaling them. Make two or three cuts on each side of the fish. Inside, brush them with 2 tablespoons of olive oil and 1 of pastis. Salt, pepper. Preheat the oven to 210°-410 (th 7). Pass the fennel in the juice of a lemon before garnishing the belly of the fish. Pour 3 tablespoons of oil in the bottom in a large baking dish. Place the fish, sprinkle them with a tablespoon of pastis and a half glass of water. Bake for 30 minutes. Sprinkle occasionally with lemon juice. At the end of cooking, add the fresh sprigs of fennel.

2 woodcocks, 2 small bards of bacon, 4 slices of sandwich bread, 1 small box of foie gras (or foie gras mousse), 2 chicken stock cubes, 1 piece of butter, a little of oil, pepper, 1 glass of water. Pluck and gut the woodcocks. Surround each with a small bard of bacon. Bring them back in  a pot with the oil. When they are golden brown, season with pepper and cover. Crumble the cubes of broth, add lukewarm water and cook for 45 minutes over low heat, turning occasionally. 10 minutes before the end of cooking, cut the slices of bread into triangles. Brown them skillet with a little butter. Spread with foie gras. Serve the woodcocks hot, surrounded croutons and topped with sauce.

800 g (1,76 lbs) Endives, 100 g (0,22 lbs) bacon bits, 50 g (0,11 lbs) fresh cream, 1/2 glass of white wine Cut the endives into 1 cm slices Brown the shallots and bacon in a pan. Add the endives, pepper, and 1/2 glass of white wine, cook for 15 minutes covered. At the end of the 15 minutes, add the fresh cream and  continue cooking uncovered so that the juice evaporates

1 brick of carrot soup + 15 g (0,033 lbs) semolina + 1 egg yolk 2 ½ cups ½ skimmed milk + 1 tbsp light fleurette + 1 tbsp yogurt 1 knob of butter + pinch of nutmeg + pinch of salt + 1 tbsp grated cheese * Preheat the oven thermostat 5 (180°-358). * Pour the milk into the bowl, heat for 6 mins at 100°-212 speed 1. Add semolina and program 10 mins 90°-202 speed 2. Add fleurette, grated cheese, yolk of beaten egg, pinch of nutmeg, salt and mix 6 sec turbo. * Pour the mixture into a buttered gratin dish and bake for 20 minutes in a bain-marie in the oven, take out and let cool. * Warm up the brick of carrot soup mixed with 1 tbsp of yogurt. * Turn out the semolina cream then cut out small shapes of gnocchi with 1 CC.

10 chicken thighs 500 g (1,1 lbs) frozen or fresh broccoli depending on the season 300 g (0,66 lbs) orzo 20 cl shot ginger – tangerine 2 garlic cloves or 1 tsp garlic powder 1 orange 2 teaspoons sesame oil 2 tablespoons rice vinegar 2 tablespoons cornstarch 3 tablespoons honey 4 tablespoons soy sauce 1 tbsp sesame seeds   Peel and degerm the garlic cloves. Brown the chicken on all sides in a saute pan with a drizzle of olive oil over high heat. We're just looking for a nice coloring, not cooking! Salt and pepper and remove to a baking dish if your saute pan is not oven-safe (the best is to use a cast-iron dish that goes from the hob to the oven). In a bowl mix: the mandarin-ginger shot, honey, rice vinegar, soy sauce, cornstarch, sesame oil and pressed garlic cloves. Pour the sauce over the chicken, add the thinly sliced ​​orange then bake for 25 minutes at 180°C-358, basting regularly. Meanwhile, steam the broccoli (or in boiling water) until cooked but still a little firm. Add th...

20 slices of bread 20 cl liquid animal or vegetable cream 1 egg For the pesto 1 bunch carrot or radish tops 1 garlic clove 30 g (0,066 lbs) ground almonds 30 g (0,066 lbs) parmesan 8 cl olive oil salt and pepper For garnish 1 mozzarella ball 10 sun-dried tomato petals 10 black olives Preparing the pesto We start by making the pesto by putting the garlic clove, the leaves and the ground almonds in a blender. Mix quickly then add the olive oil little by little. Add the parmesan, mix and adjust the seasoning. Cut the slices of bread so that they fit in your cake tin. Here I simply cut them in half and then overlapped them in staggered rows. Spread pesto and garnish with slices of mozzarella, tomato strips, olives, etc. Place vertically in the mold, tightening well. Beat the egg with the cream, salt and pepper then pour over the cake. Cooking Bake for 30 minutes at 180°C-352. If you see that the top of the cake is browning a little too quickly, cover with a sheet of baking paper and lower ...

4 cl tequila 2 cl coffee liqueur 1 lychee in syrup 1 blueberries Put one or more blueberries in a lychee to make an eye and put it in the bottom of a small glass. Add the coffee liqueur then the tequila and heat gently with a lighter before igniting the cocktail. Wait 30 seconds then drink with a straw before biting into the fruity eye;)

800 g (1,76 lbs) beef for bourguignon or other piece to simmer 25 cl beef broth 10 cl salty soy sauce 30 g (0,066 lbs) brown sugar 1 tablespoon sesame oil 3 garlic cloves 35 g (0,067 lbs) cornstarch 500 g (1,1 lbs) fresh or frozen broccoli 300 g (0,66 lbs) basmati rice for serving   Cut the meat into large cubes and place in the bowl of the slow cooker. Add the broth, soy sauce, sesame oil, brown sugar and pressed garlic cloves. Salt and pepper, mix well then launch the slow cooker for 5 hours on low temperature. 1 hour before the end of cooking, take a ladle of sauce and dissolve the starch in it. Mix well then pour into the bowl and mix. 30 minutes before the end of cooking, add the broccoli cut into small florets. Prepare the basmati rice according to the instructions on the package and serve with the hot dish.

400 g (0,88 lbs) ground beef 8 large corn tortillas 100 g (0,22 lbs) grated cheddar 70 g (0,154 lbs) tomato paste 1 red onion 2 clove garlic 1 teaspoon smoked paprika 1 pinch cayenne pepper salt and pepper   Peel the onion then chop it finely. Peel and  the garlic cloves. Drain the corn. Put a drizzle of olive oil in a frying pan and brown the chopped onion and the pressed garlic cloves. Add the ground beef , salt and pepper. Let the meat cook until it is golden brown then add the tomato concentrate, 1 tsp of smoked paprika and 1 pinch of chili. Mix well and let cool. Cut the wrap in half and place the ground beef  mixture on it. Add a little grated cheddar and fold like a samosa. Cook the tacos for a few minutes in an oiled waffle iron or frying pan. Serve with a green salad and/or raw vegetables.

1,1 lbs zucchini 1 egg 40 GR (0,088 lbs) Parmesan 40 g (0,088 lbs) flour 125 g (0,27 lbs) Greek yogurt 1 bunch chives 4 slices smoked salmon salt and pepper   Wash the courgettes and grate them with a coarse grater. Let drain in a colander for 15 minutes. Put the grated zucchini in a bowl and add the egg, flour, grated parmesan, salt and pepper. Mix everything well then place in a heap on a baking sheet lined with baking paper. Flatten slightly to form patties then bake for 20 minutes at 180°C-352, turning halfway through cooking. Mix the yogurt with the chopped chives. Add salt and pepper. Serve the zucchini patties hot or cold with the smoked salmon and yogurt sauce.

  400 g (0,88 lbs) chicken cutlets 1 stalk of celery 1 carrot 1 yellow onion 2 garlic cloves 3 tablespoons miso 150 g (0,33 lbs) rice vermicelli 1 lime Sesame oil 1 tbsp fresh ginger , or 1 tsp powdered ginger 1 tablespoon nuoc-mâm (fish sauce) salt and pepper Peel the onion and chop it finely. Peel and degerm the garlic cloves. Cut the celery stalk into cubes. Peel the carrot then cut into julienne. Cut the chicken into pieces and brown in a casserole dish with a drizzle of sesame oil. Season with salt and pepper, let brown well then remove and set aside. Add the onion and the pressed garlic cloves to the pan and cook over medium heat for 2 minutes. Add the celery and carrots and continue cooking for 2 minutes. Add the miso paste and ginger, mix well then add 1.5 liters of water. Return the chicken pieces, bring to the boil and simmer for 10 minutes covered. Add the rice vermicelli and the nuoc mam then cook for the time indicated on the package of ...

  1 kg (2,2 lbs) zucchini 2 egg 70 g (0,154 lbs) flour 1 packet baking powder 100 g (0,22 lbs) milk 50 g (0,11 lbs) grated cheese 1 teaspoon curry salt olive oil   Preheat your oven to 200°C-392. Wash the zucchini, remove the peduncle then slice thinly, preferably using a mandolin (slices about 2-3 mm thick). Beat the eggs with 2 tbsp of olive oil, 1 pinch of salt and 1 tsp of curry. Gradually add the milk while stirring. Add the sifted flour and baking powder and mix well. Add the zucchini slices and mix gently to coat them well with the batter. Pour into a silicone (or buttered) cake mould, cover with grated cheese and bake for 45 minutes. Let cool completely before unmolding and serving in slices.

Around thirty ladyfingers, 1 large tin of apricots in syrup, 500 g (1,1 LBS) cottage cheese, 4 tbsp sugar to taste, 100 g (0,22 LBS) blanched almonds.  For garnish: 6 mumps of apricots as desired, almonds and raspberry jam. Line a charlotte mold with aluminum foil. Drain the apricots, reduce lightly the juice and quickly dip the biscuits in it with a spoon. Cover the bottom of the biscuit mold bevelled to form a rosette and the walls of biscuits placed vertically (curved side out). Work the cottage cheese with the sugar, add chopped almonds. Fill the mold with cottage cheese, apricots cut into small cookie pieces and scraps. Finish with a layer of cookies. Tamp it all down and put in the fridge for a few hours. Carefully unmold decorate with mumps apricots, almonds and raspberry jam as desired.  You can substitute the cheese white with Chantilly cream.  In season, the charlotte will be made with fresh apricots poached in sugar syrup.

Salt and pepper 4 saddles of rabbit. Spread them with a good layer of Dijon mustard. Bake a dish in the oven at temperature medium (thermostat 5/6) for 40 min. Deglaze the baking dish with hot water and baste the rabbit with this juice and parsley. It is possible to make the same recipe by wrapping the rabbit in foil. Thus, it will dry out less.