French Cuisine

Gluten-free flour 300 g Warm water 300 ml Olive oil 60 ml Honey 60 ml Egg whites 3 Baker's yeast 2 teaspoons Gluten-free baking powder 1 teaspoon Cider vinegar 1 teaspoon Xanthan gum 1 teaspoon Salt 1 teaspoon Preheat the oven to 180°C. In a salad bowl, mix the flour, xanthan gum and yeast. Pour in the honey, olive oil and cider vinegar. Gradually add the lukewarm water while mixing. Then add the egg whites and salt, then mix again. Transfer to a previously greased sandwich bread mold. Cover with cling film and a clean tea towel, then leave to rise for 30 minutes in a warm place. Bake for 35 minutes to 40 minutes. Let the gluten-free sandwich bread cool for 10 minutes before unmolding it. Then let cool completely on a rack.

Macaroni 500 g White ham 500 g Cheddar 350 g Pickled pickles 300 g Carrots 2 Green onions 2 Celery branch 2 branches Red pepper 1 Garlic 1 clove Mayonnaise 3 tablespoons Mustard 2 tablespoons Olive oil 1 tablespoon Wine vinegar 1 tablespoon Salt pepper Cook the pasta in a large pot of boiling salted water for the time indicated on the “Al dente” package. Drain and rinse them in cold water, then let cool. Peel and wash the carrots then grate them. Wash the celery and pepper. Cut them into cubes. Drain the pickles and cut them into slices. Clean and finely slice the green onions. Cut the ham into strips and the cheese into cubes. Peel and chop the garlic. In a bowl, whisk together the mayonnaise, oil and vinegar. Add the pickles, garlic and mustard. Pour the pasta into a salad bowl. Add the peppers, celery, onions and carrots. Also add the ham and cheese. Top with vinaigrette, mix then place the macaroni salad in the fridge until serving. Cook the pasta in a large pot of boiling salted w...

Eggs 8 Milk 750 ml Powdered sugar 70 g Soluble coffee 2 tablespoons Brown sugar 2 tablespoons In a saucepan, dilute the soluble coffee in the milk. Boil the water. In a salad bowl, whisk 6 whole eggs, with 2 whites and the sugar. Pour the hot milk over the egg/sugar mixture, whisking constantly. Transfer this preparation to the saucepan. Bring gently to the boil, stirring constantly, until the mixture thickens. Remove from the heat at the first simmer. Pour the cream into individual oven-safe ramekins. Sprinkle with brown sugar and place under the oven grill for 5 minutes to brown the coffee crème brûlées.

Dark pastry chocolate 200 g Eggs 3 Butter 125 g Sugar 100 g Walnuts 1 large handful Flour 50 g Preheat the oven to 180°C. Cut the chocolate into pieces and put them in the Thermomix bowl. Add the butter cut into pieces, then melt everything for 5 minutes, at 80°C and on speed 1. If everything has not completely melted, return for 1 minute at the same temperature and at the same speed. Then add the sugar, flour and eggs. Mix everything on speed 4 for 15 seconds. Add the nuts and mix for 5 seconds, on speed 4. Then transfer the dough into a pre-greased rectangular or square mold. Bake the brownie in the Thermomix in the oven for about 15 minutes. Let the brownie cool in the Thermomix before unmolding it.

Soy sauce 60 ml Maple syrup 45 ml Rice vinegar 45 ml Vegetable oil 30 ml Fresh ginger 2 cm Sriracha sauce 1/2 teaspoon Salt pepper Peel and chop the ginger. In a bowl, mix soy sauce, maple syrup, rice vinegar, oil, sriracha sauce. Add the ginger, salt and pepper. Dry the tofu using absorbent paper. Cut it into slices or sticks then place it in a deep dish. Top with the tofu marinade. Cover and refrigerate for at least 4 hours before serving.

Mirabelle plums 1 kg Flour 250 g Butter 125 g Icing sugar 50 g Almond powder 40 g Sugar 2 tablespoons Water 30 g Egg yolk 1 Salt 1 pinch To start, prepare a shortcrust pastry. To do this, mix the butter and flour in a mixing bowl. Add the icing sugar and mix to obtain a sandy texture. Add the egg yolk, water and salt, then form a homogeneous ball of dough. Flatten it into a square, wrap in cling film, then refrigerate for 30 minutes. After this time, roll out the dough on a floured work surface. Fill a pie mold with it. Prick the bottom with a fork and cover with baking beads before pre-cooking it at 190°C for 20 minutes. Reserve. Preheat the oven to 190°C. Cut the mirabelle plums in half, pit them and sprinkle with sugar. Cover the tart base with almond powder. Arrange the mirabelle plums in a rosette. Bake for approximately 40 minutes. Let the mirabelle plum tart cool before unmolding it.

Butter puff pastry 1 Smoked ham 4 thin slices Grated Comté 200 g Tomato puree Salt pepper Preheat the oven to 180°C. Unroll the puff pastry and place it on a floured work surface. Cover it with a layer of tomato puree. Degrease (if necessary) the smoked ham and spread it over the dough, covering the entire surface. Sprinkle with grated Comté cheese, salt and pepper. Roll the puff pastry onto itself, wrap it with cling film and place in the freezer for 15 minutes. Once the time has elapsed, cut into slices approximately 2 cm thick and place them without sticking them on a baking tray covered with baking paper. Bake for about 15 minutes, until the rolls are golden and crispy. Serve hot or warm depending on your preference, the mini smoked ham rolls.

Red beetroot 400 g Apples 3 Lemon 1 Vinaigrette Onion 1 Cook the beets in boiling water for 30 minutes. Peel them and cut them. Cut the onion very finely and the apples into quarters, then cut the quarters into small cubes. Sprinkle the apple cubes with the lemon juice to prevent them from browning. In a large salad bowl, put the cut beets, apples and onion, then season with vinaigrette. Mix well and serve the beet and apple salad.

  Ripe avocados 2 Small cucumbers 2 Cottage cheese or natural yogurt 200 g Limes 2 Mint leaves 15 Garlic clove ½ Espelette pepper 1 pinch Salt Peel the cucumbers, cut them into pieces, then put them in the bowl of a blender. Peel, then remove the pits from the avocados before cutting the flesh into pieces. Reserve a few for decoration and put the rest in the blender bowl. Add the garlic, lemon juice, mint leaves and the fromage blanc or natural yogurt. Mix until you obtain a homogeneous preparation. Then dilute with water to achieve the desired consistency. Season the soup with salt and refrigerate for at least 1 hour. Cut the rest of the avocado into small pieces. Add them to the fresh avocado soup, sprinkle with Espelette pepper, then serve immediately.

Shortcrust pastry 1 roll Smoked bacon 100 g Emmental 50 g Eggs 3 Milk 40 cl Thick fresh cream 10 cl Pepper Preheat the oven to 180°. Grate the Emmental. In a salad bowl, whisk the milk with the crème fraîche. Add the eggs, then season with pepper. Fill a tart mold with the shortcrust pastry and prick the bottom with a fork. Spread the bacon on the shortcrust pastry. Pour the milk/cream/egg mixture over it. Sprinkle with grated Emmental. Bake the bacon quiche for 45 minutes at 180°.  

Caster sugar 375 ml Unsalted pistachios 350 g Filo sheets 250 g Whole almonds 250 g Liquid honey 250 g Soft butter 250 g Water 125 ml Lemon ½ Rose water 7 tablespoons Cinnamon powder 1 teaspoon Start by preparing a syrup. To do this, squeeze the half lemon to collect the juice. Bring it to the boil with the caster sugar, water and a tablespoon of rose water over high heat. Once boiling, reduce heat to medium and continue cooking for an additional 5 minutes. Reserve. Preheat the oven to 180°C. Then prepare the baklawa. Shell the pistachios and put them in a blender bowl. Add the blanched almonds and mix everything until you have a coarse powder. Put it in a salad bowl, then add the rose water and honey. Mix until you obtain a non-sticky dough. Then add the cinnamon powder, mix, then set aside. Melt the butter in a saucepan. Collect the fat on the surface to clarify it. Then remove the pan from the heat. Using a brush, coat a mold with clarified butter. Also brush half of the filo pastry...

Caster sugar 375 ml Unsalted pistachios 350 g Filo sheets 250 g Whole almonds 250 g Liquid honey 250 g Soft butter 250 g Water 125 ml Lemon ½ Rose water 7 tablespoons Cinnamon powder 1 teaspoon Start by preparing a syrup. To do this, squeeze the half lemon to collect the juice. Bring it to the boil with the caster sugar, water and a tablespoon of rose water over high heat. Once boiling, reduce heat to medium and continue cooking for an additional 5 minutes. Reserve. Preheat the oven to 180°C. Then prepare the baklawa. Shell the pistachios and put them in a blender bowl. Add the blanched almonds and mix everything until you have a coarse powder. Put it in a salad bowl, then add the rose water and honey. Mix until you obtain a non-sticky dough. Then add the cinnamon powder, mix, then set aside. Melt the butter in a saucepan. Collect the fat on the surface to clarify it. Then remove the pan from the heat. Using a brush, coat a mold with clarified butter. Also brush half of the filo pastry...

Cottage cheese 150 g Coriander 10 leaves Pink radishes 1 bunch Garlic 1 clove Olive oil 1 tablespoon Yellow lemon 1/2 Salt pepper Clean the radishes, remove the tops and tails then finely grate them. Salt. Place them in a colander and let them release their water for an hour. Squeeze them to drain them as much as possible. Peel the garlic and squeeze the half lemon. Collect the juice. Place all the ingredients in the bowl of a mixer and mix everything roughly. Pour the sauce into a small container/ramekin. Toast a few slices of bread and serve with the resulting sauce. Enjoy radish tzatziki as an aperitif or starter.

Poultry livers 200 g Slices of stale white bread 8 Onions 2 Anchovies in oil 6 Salted capers 2 tablespoons Olive oil 1 tablespoon Garlic cloves 2 Butter 1 nut Rosemary 1 sprig Sage 1 leaf Black pepper To start, clean the chicken livers and cut them into small pieces. Brown them in a hot pan with 1 tablespoon of olive oil. Peel and chop the onions and the garlic cloves. Incorporate them into the chicken livers with the rosemary and sage. Cook over low heat for about 10 minutes. At the end of this time, remove the aromatics. Then mix the chicken livers with the sauce. Drain the capers and remove excess salt. Puree them with the drained anchovy fillets. Mix with the mixed chicken livers, season with pepper to taste, then mix again to have a homogeneous texture. Then spread the slices of bread with butter, place them on a baking tray, then brown them in an oven preheated to 180°C for 5 minutes. Garnish with chicken liver cream. Serve the Toscani crostini immediately.

Broccoli 2 bunches Carrots 2 Liquid cream 20 cl Eggs 2 Grated Emmental 75 g Flour 1 tablespoon Mustard 1/2 teaspoon Nutmeg 1 pinch Salt pepper Preheat the oven to 200°C. Peel the carrots and cut them into slices. Wash the broccoli, separate the florets from the stems and cut the florets into small pieces. Immerse the vegetables in a pot of boiling water for a few minutes to blanch them. In a salad bowl, beat the eggs, flour, salt, pepper and nutmeg. Add the liquid cream and mustard, then mix. Pour the mixture into muffin molds or small ramekins, then add the vegetables and sprinkle with Emmental cheese. Bake for 25 minutes. 

Chicken fillets 4 Carrots 2 Small Chinese cabbage 1 Red pepper 1 Peanuts or cashews 1 handful Sesame oil 2 tablespoons Rice vinegar 4 teaspoons Honey 4 teaspoons Fresh coriander 2 sprigs Salted soy sauce 2 teaspoons Peanut butter 2 teaspoons Garlic clove 1 Peel and grate the carrots. Cut the red pepper and Chinese cabbage into strips. Cut the chicken into pieces. Peel, then degerm the garlic clove. Reserve. In a bowl, mix 2 teaspoons of rice vinegar, 2 teaspoons of honey, peanut butter and salty soy sauce. Heat a pan with a tablespoon of sesame oil. Brown the chicken for 3 minutes, add the sauce, then mix to coat each piece well. Continue cooking over low heat, stirring regularly for 8 minutes. Mix the remaining vinegar, honey and sesame oil. Add the chopped garlic clove. Then distribute the vegetables among serving plates. Sprinkle with fresh coriander before drizzling with vinaigrette. Add the chicken pieces, then sprinkle with peanuts. Serve the Thai chicken salad immediately.

Pizza dough 1 Goat log 1 Liquid crème fraîche 20 cl Red onion 1 Liquid honey 4 teaspoons Grated Gruyère 1 handful Black olives 8 Preheat the oven to 180°C. Unroll the dough onto a pie dish, keeping the parchment paper on. Spread the crème fraîche on the tart base. Peel and slice the onion. Cut the goat cheese log into slices. Arrange the onion and cheese on the pizza. Drizzle with liquid honey. Sprinkle with grated gruyere. Arrange the olives. Bake the goat cheese pizza for about 30 minutes, keeping an eye on it.

Oranges 2 Carrots 3 Eggs 4 Rice flour 140 g Coconut sugar 130 g Applesauce 100 g Cornstarch 40 g Powdered almonds 20 g Raisins 5 tablespoons Gluten-free yeast 2 teaspoons Icing sugar Take the zest from the oranges (reserve) and squeeze the juice. Peel, wash and grate the carrots. Put them in a salad bowl, then pour the orange juice over them. In another salad bowl, beat the eggs into an omelette. Add the coconut sugar and compote. Mix then add the rice flour, cornstarch, yeast, almond powder and raisins. Add the orange zest and grated carrots. Pour the resulting dough into a cake mold or springform pan, covered with baking paper. Bake at 180°C for 50 minutes. Let cool, then sprinkle with icing sugar and enjoy the gluten-free carrot cake.

Cranberries 100 g Powdered sugar 55 g Cornstarch 5 g In a saucepan, pour 65 ml of water. Add the sugar and cranberries. Bring to a boil, stirring constantly. When the sugar is well dissolved, add the cornstarch while whisking to avoid lumps forming. Reduce heat to low and continue cooking until the cranberries burst. Let the cranberry sauce cool for at least 1 hour in the fridge before serving.

Mirabelle plums 650 g Granulated sugar 200 g Lemon juice 1 tablespoon Wash and pit the mirabelle plums. Put them in the Thermomix bowl with the granulated sugar and lemon juice. Mix for 10 seconds on speed 4. Place the kernels in the cooking basket before placing it in the appliance. Then cook the jam for 16 minutes in Varoma mode and on speed 1, without the measuring cup. Then remove the cooking basket. Transfer the Mirabelle plum jam to the Thermomix into jam jars. Close them carefully before turning them over until they cool completely.

Eggs 2 Milk 300 ml Brown sugar 30 g Rum 2 tablespoons 4 spice blend 2 pinches In a salad bowl, whisk the eggs with the brown sugar until the mixture becomes foamy. Pour the milk into a saucepan, add a pinch of the allspice mixture. Heat gently, do not let the temperature rise. When the milk is hot, pour it into the egg/sugar mixture gradually, whisking well. Pour everything back into the saucepan and heat, stirring, without bringing to a boil. Remove from the heat, add the rum. Mix and pour hot into glasses or cups. Sprinkle, if desired, with a pinch of the 4 spice mixture.

  Flour 500 g Butter at room temperature 250 g Caster sugar 130 g Fresh cream 125 g Egg yolks 5 Slivered almonds 50 g Vanilla powder ¼ teaspoon Preheat the oven to 170°C. In the mixer bowl, mix the flour, sugar and vanilla powder. Add the diced butter and mix until you obtain a sandy texture. Add 4 egg yolks and the crème fraîche, then quickly work the dough until it is smooth. Then flatten the dough, wrap it in cling film, then refrigerate for at least 3 hours. At the end of this time, roll out the dough to a thickness of 3 mm. Use a cookie cutter to cut out the cookies. Place them on a baking tray previously lined with parchment paper. Then use a brush to brush the shortbread with egg yolk diluted with a few drops of water. Sprinkle with flaked almonds. Bake the almond shortbread in the oven for 10 to 12 minutes. Let them cool before storing them in an airtight container.

Milk 500 ml Flour 250 g Eggs 3 Butter 20 g Vanilla sugar 1 tablespoon Salt 2 pinches To start, put the butter and 150 ml of milk in the Thermomix tank. Heat for 2 minutes at 70°C on speed 1. Then add the flour, eggs, salt and vanilla sugar. Mix for 10 seconds on speed 6. Scrape the sides halfway. Then mix for 12 seconds, on speed 4, while pouring the rest of the milk onto the moving knives. Use the spatula to scrape down the sides before mixing again at the same speed for 3 seconds. Let the crepe batter rest in the Thermomix for 10 minutes. Then cook the crepes in a non-stick pan without adding any fat. Serve the crepe batter with the Thermomix.

Zucchini 3 Feta 100 g Yellow lemon 1 Walnuts 1 handful Garlic 1 clove Olive oil Dill Salt and pepper Wash and cut the zucchini into very thin slices, keeping the skin. Squeeze the lemon juice, peel and crush the garlic clove, wash and finely chop the dill. Shell the nuts. In a bowl, mix the feta, lemon juice, garlic, dill and walnuts. Arrange your zucchini on a large plate, drizzle with a little olive oil and the feta-lemon-walnut mixture. All you have to do is enjoy your zucchini carpaccio with feta, walnuts and lemon.

button mushrooms 150 g potatoes 50 g Peel the potatoes, wash them well and cut them into cubes. Clean the mushrooms and cut them into pieces. Steam the mushrooms and potatoes until very soft. Blend the vegetables until you obtain a very smooth mushroom soup for babies (from 8 months).

Powdered sugar 80 g Skimmed milk 50 cl Eggs 3 Vanilla sugar 1 sachet Preparation of the recipe: milk eggs with thermomix Preheat the oven to 180°C. Pour the ingredients into the Thermomix bowl. Mix for 5 minutes at 70°C on speed 4. Pour the mixture into ramekins and place them in a deep dish. Fill the bottom of the dish with water for cooking in a bain-marie. Bake for 30 to 40 minutes (depending on the size of the dish). Let cool and refrigerate until ready to serve. Decorate if you wish with some fresh fruit on top.

Carrot tops 1 bunch Water 600 ml White onion 100 g Thick crème fraîche 60 g Butter 30 g Garlic 1 clove Vegetable stock cube 1 Salt pepper Peel the onion and the garlic clove, then chop them for 5 seconds, at speed 5, in the Thermomix bowl. Use the spatula to scrape the sides. Add the butter and brown for 3 minutes, at 100° C and speed 1. Meanwhile, rinse the carrot tops and drain them. Then put them in the food processor bowl. Cover with water and crumble the stock cube. Season to taste with salt and pepper. Cook at 100°C and speed 1 for 20 minutes. After this time, add the crème fraîche and mix for 20 seconds, at speed 8. Serve the carrot top soup hot in the Thermomix.

Pizza dough 800 g Ground beef 500 g Chopped onion 1 Crushed garlic cloves 2 Flat-leaf parsley 1 bunch Peppermint ¼ bunch Tomato puree 4 tablespoons Olive oil 2 tablespoons Salt pepper Start by preparing the filling. To do this, mix the minced meat with the chopped onion, crushed garlic, tomato puree and olive oil in a salad bowl. Finely chop half of the bunch of flat-leaf parsley and the peppermint before mixing them with the garnish. Season with salt and pepper. Then divide the pizza dough into 8 equal parts. Shape them into balls and flatten them before placing them on a baking tray lined with parchment paper. Distribute the filling over the rounds of dough, leaving an edge of about 1 cm. Bake at 220°C for 15 minutes. Meanwhile, chop the remaining parsley. Sprinkle it over the mini-pizzas once warm.

Spray oil 1 drizzle Butter 1 tablespoon liquid honey 1 tablespoon organic orange 1/2 ground cardamom 1 teaspoon Carrots 250 g salt 1 pinch pepper 1 pinch Preheat your Airfryer to 200°C. Wash, peel and cut the carrots into fries. Take the zest and a tablespoon of juice from the half orange. Melt the butter in a saucepan. Add the honey, cardamom and orange zest then mix. Reserve a tablespoon of sauce. Dip the carrots in the sauce to coat them well. Spray oil into your Airfryer. Place the carrots in the fryer basket. Place the carrots in the Airfryer for 15 to 20 minutes, stirring them halfway through cooking, until they are roasted and tender. Mix the sauce you reserved with the tablespoon of orange juice, salt and pepper. Pour this sauce over the fried carrots and mix.

White cabbage 1 Cider vinegar 300 ml Powdered sugar 3 tablespoons Sunflower oil 3 tablespoons Fine salt 3 tablespoons Soy sauce 1 teaspoon Salt Wash the cabbage, cut it very finely. Put it in a large salad bowl with 3 tablespoons of salt. Cover with cold water. Mix and leave to soak for 20 minutes. In a bowl, pour the vinegar, add the sugar and a pinch of salt. Emulsify everything. Drain the cabbage, wipe the salad bowl and place the cabbage back in it. Pour the marinade over the cabbage, mix and leave to marinate for 2 hours. Drain the cabbage, pressing it very hard so that it completely releases its juice. Arrange the cabbage in another salad bowl. Prepare the dressing: In a bowl, mix the soy sauce, oil and soy sauce. Coat the cabbage with this vinaigrette and enjoy your white cabbage salad.

Mandarin juice 150 ml Lemon juice 1 teaspoon Gelatin sheets 2 Liquid cream 35% fat 135 g Sugar 45 g Egg white 1 Dip the gelatin leaves in a bowl of cold water to soften them. Pour the cold liquid cream into a salad bowl. Whisk until the whipped cream is not too firm and set aside in the refrigerator. In another bowl, beat the egg white with the sugar until stiff. Squeeze out the softened gelatin leaves before dissolving them in a bain-marie over low heat. Then add to the beaten egg white. Carefully pour the mandarin and lemon juices into the cold whipped cream. Then add the beaten egg white. Divide the preparation into individual containers before reserving the tangerine mousse in the refrigerator for at least 4 hours.

Cabbage ½ Potatoes 5 Carrots 3 Turnip 1 Butter 1 nut Salt pepper Remove the first leaves from the cabbage, rinse it, then slice. Peel and roughly chop the potatoes, turnip and carrots. In a casserole dish, heat the butter. Brown the vegetables for a few minutes, cover with water, then cook for at least 30 minutes over medium heat. After this time, add salt and pepper to your taste. Mix until you obtain the desired consistency. Serve the cabbage, turnip, carrot and potato soup immediately.

Cornstarch 75 g Butter 60 g Comté 50 g Roquefort 50 g Beaufort 50 g Milk 40 cl Eggs 4 Crème fraîche 2 tablespoons Nutmeg 1 pinch Salt pepper Preheat the oven to 210°C. Butter four soufflé molds. Grate the Comté and Beaufort, and crumble the Roquefort. In a bowl, break the eggs and separate the whites from the yolks. Reserve the whites in the refrigerator. In a saucepan, melt the butter. Once melted, pour in the cornstarch while whisking, and the milk in a drizzle. Whisk again. Add the three cheeses, cream, nutmeg, salt and pepper. Mix until the cheeses are melted. Add the three egg yolks and remove from the heat. Beat the egg whites with a pinch of salt and gently add them to the mixture. Pour the batter into the molds and bake. Cook for 30 minutes without opening the door, to prevent them from falling. Take out your three cheese soufflés and enjoy, once they are golden brown and puffy.

Mango flesh 200 g Coconut milk 150 ml Liquid cream (30% fat) 100 ml Lemon ½ Vanilla ice cream 2 tablespoons Honey 1 tablespoon Icing sugar 5 g Vanilla pod 1 Cut the mango flesh into pieces. Reserve a few for decoration and put the rest in a blender. Add the coconut milk, lemon juice, vanilla ice cream and honey. Mix everything to have a foamy mixture. Reserve in the fridge. Then prepare whipped cream. To do this, beat the liquid cream with the icing sugar and the vanilla pod seeds. Divide the mango milkshake into large glasses. Pipe the whipped cream, then decorate with the mango pieces set aside. Serve the mango milkshake.

Chicken broth 4 l Raw duck foie gras 1 Nutmeg 1 tip Four spices 1 tip Freshly ground white pepper 4 g Salt 12 g Divide the duck liver into the two lobes. Then place them in an ice water bath and refrigerate for 5 to 6 hours. After this time, drain and dry the liver. Then remove the thin membrane before denervating it. To do this, gently incise and pull along the central vein. Reconstitute the liver before putting it in a terrine. Sprinkle with salt, pepper, allspice and nutmeg. Cover the container before refrigerating for about 12 hours. Turn the liver occasionally. Roll the liver inside a thin, clean cloth previously rinsed in cold water. Secure the ends with strings. Heat the chicken stock to 70°C. Immerse the foie gras in a cloth and leave to poach for 25 to 30 minutes, ensuring that the temperature does not exceed 70°C. Once the foie gras is cooked, let cool to room temperature. Tighten the cloth and refrigerate for 48 hours. At the end of this time, remove the foie gras from the c...

Mirabelle plums 1 kg-2,2 lbs Flour 250 g-0,55 lbs Liquid cream 200 ml Eggs 2 Butter 125 g-0,27 lbs Sugar 80 g-0,196 lbs Water 35 ml Vanilla sugar 1 sachet Salt 1 pinch Start by preparing a pie crust. To do this, mix the flour, 30 g-0,066 lbs of sugar and a pinch of salt in a salad bowl. Beat an egg into an omelette before adding it to the preparation. Also add the butter cut into small pieces. Mix everything with your fingertips to get a sandy texture. Then add the water, work the mixture to obtain a homogeneous dough, then form a ball. Refrigerate for 30 minutes. Meanwhile, cut the mirabelle plums in half and pit them. In a salad bowl, beat the second egg with the remaining sugar until the mixture turns white. Add the liquid cream and mix. Preheat the oven to 220°C. Using a rolling pin, roll out the dough on a floured work surface. Then place it in a pie mold. Prick with a fork. Place the mirabelle plums in the base of the tart before pouring in the mixture. Bake the Alsatian mirabell...

Melted butter 140 g-0,32 lbs Whole finely ground almonds 120 g-0,24 lbs Icing sugar 60 g-0,132 lbs Butter 30 g-0,066 lbs Egg yolk 1 Filo pastry sheets 6 Orange juice 2 tablespoons Sesame seeds 1 tablespoon Honey 1 drizzle In a saucepan, mix the almonds with 30 g-0,066 lbs of butter, 60 g-0,132 lbs of icing sugar and the orange juice over low heat. Remove the pan from the heat when the dough forms a ball. Then add the egg yolk and mix vigorously, then leave to cool. Unroll a sheet of filo pastry on a work surface. Brush with 30 g-0,066 lbs of melted butter before covering with another sheet. Then cut 4 strips widthwise. Then put a ball of stuffing on each strip, then fold to form samosas. Repeat the process until there are no more ingredients left. Place the sweet samosas on a baking tray lined with parchment paper. Brush the cakes with the remaining melted butter before baking them in the oven at 180°C-358 for 20 minutes. Remove from the oven, brush the sweet samosas with honey, sprink...

Ramen noodles 120 g-0,23 lbs Chicken breasts 2 Eggs 2 Spinach leaves 50 g-0,11 lbs Spring onions with stems 2 Chicken stock cube 1 Sunflower oil 2 tablespoons Sesame oil 1 tablespoon Miso paste 1 tablespoon Soy sauce 1 tablespoon Butter 20 g-0,044 lbs Salt pepper Heat a pan with the butter and sunflower oil. Brown the chicken breasts over high heat, turning them over. Let the meat rest for 5 minutes and cut it into slices. Cook the ramen in a pot of boiling salted water for the time indicated on the package. Drain. Rinse the spinach and cook for 10 minutes in a pan of boiling salted water. Drain. Cook the eggs for 6 minutes in a pan of boiling water. Peel them and cut them in 2. Remove the first skin from the spring onions. Slice them and finely cut the stems. Heat 250 ml of water in a saucepan, dilute the chicken stock cube. Add the miso paste and soy sauce, then simmer for 5 minutes. In large bowls, distribute the chicken slices, eggs and spinach. Drizzle with miso broth. Add a drizz...