French Cuisine

Chestnuts 1.5 kg Powdered sugar 1 kg Vanilla 1 pod Cut the chestnuts with a knife and immerse them in cold water in a casserole dish. Bring to a boil and let boil for 5 minutes. Turn off the heat and let them cool in the water. Once slightly cool, peel the chestnuts and remove their skin. Return them to the pot in cold water and boil again for 40 minutes. Drain and put them through a food mill or blender. Pour 15 cl of water into the casserole and add the chestnut puree. Heat over low heat with the vanilla pod split in two. Bring to the boil, stirring regularly for around twenty minutes. Remove the pod and pot immediately. Serve the quick chestnut jam.

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

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

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

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

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

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

Pumpkin 200 g Coconut milk 20 cl Oranges 2 Powdered sugar 2 tablespoons Cinnamon stick 1 Star anise 2 Start by cutting the oranges in half. Then squeeze them to extract their juice. Peel and seed the pumpkin. Cut the flesh into pieces and place it in the food processor bowl. Mix it to obtain a smooth and fine puree. Then add the coconut milk, orange juice and powdered sugar. Mix again until the mixture becomes homogeneous. Transfer the preparation into a carafe. Add the star anise and the cinnamon stick. Mix. Refrigerate the cocktail for at least 3 hours to let the spices infuse. After this time, remove the star anise and cinnamon. Divide the Halloween cocktail into cocktail glasses and serve immediately.

Canned chestnuts 400 g Water 300 ml Salt 1 pinch Put the chestnuts in a saucepan, then add the water and salt. Bring to the boil and leave to simmer over medium heat for around ten minutes. At the end of this time, mix everything. Transfer the puree, still hot, into previously sterilized jars. Close the lids before turning them over until the sugar-free chestnut puree cools. Store in a cool place.

Carrots 250 g Eggs 2 Rice flour 100 g Powdered sugar 60 g Lactose-free mascarpone 60 g Nuts 30 g Icing sugar 30 g Powdered almonds 20 g Coconut oil 2 tablespoons 4 spice blend 3 teaspoons Gluten-free baking powder 1 sachet Salt 1 pinch Peel and finely grate the carrots. Heat the oven to 180°C. Mix the sugar with the eggs, beating vigorously. Add the flour, gluten-free baking powder, almond powder and a pinch of salt. Mix. Add the coconut oil, grated carrots and spices. Then crush the nuts before incorporating them into the mixture. Pour the dough into a greased and floured springform or cake pan. Bake for 30 minutes. After this time, check if the cake is cooked by inserting the blade of a knife in the center. It should come out dry. Unmold and let cool. Mix the lactose-free mascarpone and the icing sugar. Top the gluten-free and lactose-free carrot cake with it. Store the cake for 30 minutes in the refrigerator so that the icing takes shape.

Cottage cheese 500 g Philadelphia type spreadable cheese 400 g Eggs 4 Cane sugar 150 g Petit Beurre Biscuits 140 g Organic lemon 1 Nuts 60 g Lemon juice 40 g Cornstarch 1 tablespoon Put the nuts and biscuits in the Thermomix bowl. Mix for 5 seconds on speed 6. Add the lemon juice and mix for an additional 4 seconds on speed 4. Transfer the mixture into a previously greased springform pan. Flatten evenly with the back of a spoon. Preheat the oven to 150°C. Then grate the lemon zest into the Thermomix bowl. Add its juice as well as the cornstarch, then mix for 5 seconds on speed 3. Incorporate the sugar, the fromage blanc, the spreadable cheese and the eggs. Mix for 30 seconds on speed 5. Pour the mixture onto the biscuit dough. Bake the cake for approximately 1 hour and 15 minutes. Let the cheesecake cool in the Thermomix before unmolding it. Refrigerate for at least 12 hours before serving.

Dried white beans 500 g Smoked bacon 300 g Morteau sausage 2 Montbéliard sausage 1 Onion 1 Bouquet garni 1 Tomato concentrate 1 (small) can Garlic 1 clove Chicken broth 1 cube Olive oil 1 drizzle Pepper The day before, soak the white beans in a liter and a half of water. The next day, drain the beans. Peel the garlic and onion and slice them finely. Cut the Morteau sausages into slices and the bacon into pieces. Heat a drizzle of olive oil in the Cookeo tank. In “brown” mode, add the garlic and onion to brown them for a few moments. Add the slices of Morteau sausage, the whole Montbéliard sausage and the bacon pieces. Mix and add the tomato paste and pepper. Crumble the cube on top, mix and add the white beans. Pour in a liter of water and continue the “browning” mode for 5 minutes. Add the bouquet garni. Put the Cookeo “under pressure” and cook for 30 minutes. Serve and enjoy the Cookeo cassoulet hot.

Red cabbage ½ Apple 1 Nuts 6 Pomegranate ¼ Lemon juice 2 tablespoons Cider vinegar 1 tablespoon Walnut oil 1 tablespoon Agave syrup or honey 1 teaspoon Tahini 1 teaspoon Salt pepper Tap the back of the pomegranate to make the seeds fall onto a plate. Coarsely chop the nuts. Then use a mandolin to slice the red cabbage. Rinse the apple before grating it without peeling it. Sprinkle with lemon juice to prevent it from blackening. In a bowl, emulsify the walnut oil with the cider vinegar, tahini and agave syrup. Put salt and pepper at your taste. In a salad bowl, combine the red cabbage, grated apple, walnuts and pomegranate seeds. Season with the vinaigrette, mix gently, then reserve the red cabbage salad in the fridge before serving.

Flour 270 g Chocolate spread 1 jar Milk 125 ml + 2 tablespoons Water ½ cup Sugar ½ cup Eggs 2 Butter 70 g Honey 30 g Oil 15 g Baking powder 1 sachet Cornstarch 6 g Salt 3 g In a salad bowl, mix the flour, baking powder, salt and cornstarch. Add the melted butter, an egg, the oil, the honey and 125 ml of milk. Mix and knead everything for 10 minutes. Cover the bowl with a cloth and let the dough rise at room temperature for about 1 hour. At the end of this time, shape the rugelach. To do this, spread the dough into a large rectangle on a sheet of baking paper. Warm the spread in the microwave for about 15 seconds. Then use an elbow spatula to spread it over the dough to within 1 cm of the edges. Then fold the dough in half lengthwise, sealing the edges. Then cut into triangles, roll them into a crescent shape, then place the chocolate rugelach on a baking tray lined with parchment paper. Cover with a clean cloth and let rise at room temperature for about 1 hour. Meanwhile, preheat the o...

Spoon cookies 35 Marscarpone 250 g Pineapple 1 Pineapple juice 10 cl Liquid cream 30 cl Icing sugar 5 tablespoons Wash the pineapple, peel it, remove the core and cut the flesh into small cubes. Whip the cream, mascarpone and sugar until whipped. Pour the pineapple juice into a deep plate. Dip the biscuits one by one and briefly in the pineapple juice and place them on the edge of a tall mold. Pour the whipped cream up to half of the biscuits. Add diced pineapple. Cover with the remaining whipped cream. Add the rest of the diced pineapple. Place biscuits soaked in pineapple juice on top. Reserve the pineapple charlotte for at least 4 hours in the refrigerator before serving.

Burger buns 4 Precooked quinoa 150 g Precooked red beetroot 1 Carrot 1 Tomatoes 3 Eggs 3 Shallot 1 Lawyers 2 Onion 1/2 Red onions 2 Garlic 3 cloves Olive oil 4 tbsp Flour 20 g Salad leaves Ketchup Herbs of Provence Salt pepper Slice the half onion, shallot and garlic cloves. Peel and cut the carrot and beetroot into small pieces. Put two tablespoons of olive oil in a frying pan over medium heat. Brown the carrot, onion, shallot and garlic for a few minutes. Then add the quinoa, beetroot, Provence herbs, salt and pepper. Mix everything then remove from the heat and pour into a salad bowl. Add the flour, eggs and 2 tablespoons of ketchup to the mixture then mix everything well. Form 6 balls and flatten them slightly using your floured hands to form steaks. Leave everything to rest for 1 hour in the fridge. Put 2 tablespoons of olive oil in a pan then cook the quinoa steaks for 8 minutes on each side. Dressing the burgers Peel the red onions then cut them into slices. Clean and cut the to...

Cucumbers 2 Cider vinegar 400 ml Powdered sugar 120 g Black peppercorns 20 Pink peppercorns 20 Dill A few sprigs Wash the cucumbers and cut them into thick slices. Rinse the dill. In a 1L jar, place the cucumber slices and insert a few sprigs of dill. Add the coarse salt, pepper and pink berries. In a saucepan, mix the vinegar with the sugar and bring to the boil. Reduce heat to low and let heat for 3 minutes. Pour the vinegar over the cucumbers, close the jar and let cool to room temperature then store in the refrigerator. These pickles will keep for several weeks.

Flour 200 g Sugar 200 g Eggs 3 Nutella 4 tablespoons Milk 10 cl Baking powder 1 sachet Sugar balls Preheat the oven to 180°C, flour a springform pan. In a large bowl, beat the sugar and milk and add the eggs one by one, beating well after each addition. In another bowl, mix together the flour and baking powder, and to combine the preparations, gradually add the dry mixture to the sugar/milk/egg mixture while continuing to beat until you obtain a homogeneous dough. Add the Nutella to the dough and mix well until the dough has a uniform chocolate-hazelnut color and flavor. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 30 to 35 minutes, or until a knife inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes. Once cooled, you can decorate your Nutella cake with the sugar balls or cover it with an additional layer of Nutella for an even more delicious touch.

Peeled raw shrimp 500 g Tapioca flour 500 g Garlic 4 cloves White pepper 2 teaspoons Salt 2 teaspoons Powdered sugar 1 teaspoon Peel the garlic cloves and mix them with the pepper, sugar and salt until you obtain a puree. Add the shrimp, tapioca flour and a little water then mix again until you obtain a homogeneous paste. Knead this dough for 10 minutes on a work surface then form sausages of the desired size for the chips. Wrap these sausages in cling film and form a foil. Steam for 50 minutes. Let cool and remove the film. Slice your chips thinly and place them on a baking tray lined with parchment paper. Bake at 30°C with the door ajar until the chips are dry. Finally, immerse them in a frying bath to make them swell. Place them on absorbent paper and serve.

Zucchini 1 Onion 1 Egg 1 Mozzarella 1 ball Parmesan 70 g Breadcrumbs 70 g Olive oil Wash and grate the zucchini. Squeeze them to remove all the water. Peel and finely slice the onion. Grate the parmesan. Put the zucchini in a salad bowl, add the onions, parmesan, breadcrumbs, egg. Salt, pepper. Mix to make a homogeneous whole. Form balls between your hands. Place these balls on a baking sheet covered with parchment paper. Pour a few drops of olive oil on top. Bake for 20 minutes at 180°C and enjoy your baked zucchini balls.

Water 50 cl Whole liquid cream 50 ml Carrots 5 White onion 1 Saint Morêt fresh cheese 3 tablespoons Cumin powder 1 teaspoon Salt pepper Peel and cut the carrots and onion into small pieces. Place the vegetables in the Magimix bowl with the cumin powder and water. Start the VELOUTE SOUP/30 minutes/110°C/AUTOMATIC program. Once finished, add the cream cheese, salt, pepper then switch to EXPERT mode/SPEED 6/1 MINUTE. Adjust the seasoning if necessary. When ready to serve, pour a little liquid cream into the center. Add, if you wish, a few croutons or chopped fresh herbs.

Canned crab 250 g Eggs 4 Arugula 80 g Butter 60 g Flour 50 g Milk 40 cl Cayenne pepper 1 pinch Salt pepper Start draining the crab before crumbling it. Then hull the rocket leaves. Then immerse them in a pot of boiling salted water for 2 minutes. Drain before finely chopping. Then use a brush to coat a mold or ramekins with a small amount of soft butter before flouring them. Preheat the oven to 180°C. Break the eggs, separating the whites from the yolks. Melt the rest of the butter in a saucepan. Add the flour and mix for 2 minutes over medium heat. Sprinkle with cold milk and cook over high heat, stirring constantly, until boiling. Remove from the heat, season with salt, pepper and cayenne pepper. Leave to cool before adding the egg yolks one by one. Then add the arugula and crumbled crab meat. Beat the egg whites until stiff. Then gently incorporate them into the previous preparation. Then pour into the mold or ramekins. Bake for 45 minutes. Enjoy the crab and arugula soufflé straigh...

Spinach 200 g Eggs 4 Parmesan 80 g Butter 50 g Starch 30 g Milk 250 ml Butter for the ramekins 1 tablespoon Flour 1 tablespoon Salt pepper Start by buttering individual ramekins or a soufflé mold before dusting them with flour. Turn them over and tap to remove the excess. In a saucepan, melt 30 g of butter over medium heat. Then add the starch all at once. Mix vigorously before pouring in the milk. Cook the sauce until thick, stirring constantly with a wooden spoon. Season to taste with salt and pepper. Rinse and drain the spinach. Then melt them in a hot pan with 20 g of butter. Preheat the oven to 180°C. Then add the spinach to the béchamel sauce. Mix before incorporating the grated parmesan. Mix again. Break the eggs, separating the yolks from the whites. Add the egg yolks to the spinach and béchamel mixture. In a salad bowl, whisk the egg whites until stiff. Then gently incorporate them into the soufflé dough. Season to taste with salt and pepper. Divide the mixture into the rameki...

Radish 1 bunch Spring onions 4 Potatoes 1 Egg 1 Butter 25 g Thick fresh cream 10 cl Lemon 1/2 Salt pepper Separate the radishes from their tops. Wash the radishes and the tops. Keep 6 radishes for decoration, which you cut into thin slices. Chop the rest of the radishes. Peel and slice the onions. Peel and wash the potato then cut it into cubes. Heat the butter in a Dutch oven. Brown the onions for 2 minutes. Add the radish tops, mix and fry for another minute. Pour 1 liter of water and salt. When boiling, add the potatoes and chopped radishes. Cover and cook for 20 minutes over medium heat. Mix the soup. In a bowl, mix the cream, egg yolk and lemon juice. Pour a ladle of soup into the cream. Whisk and pour the contents of the bowl into the pot while mixing. Heat the radish soup without boiling it.  Decorate with radish slices when serving.  

coconut milk 1 can unsweetened condensed milk 1 can sweetened condensed milk 1 can eggs 3 grated coconut 50 g liquid caramel 4 teaspoons liquid vanilla 1 teaspoon rum 1 teaspoon organic lime 1/2 cinnamon 1 pinch Preheat the oven to 180+C. Take the zest from the lime Beat the eggs into an omelette. Add the coconut milk, sweetened condensed milk and unsweetened condensed milk. Add the zest, liquid vanilla, rum and grated coconut. Mix the preparation well. Put the liquid caramel at the bottom of a springform pan. Pour the preparation. Cook in a bain-marie for 1 hour. Let the West Indian coconut flan cool and set aside in the refrigerator before serving.

Puff pastry 1 Zucchini 1 Burrata 1 Fresh cheese 100 g Ham 75 g Olive oil 3 tablespoons Basil 2 sprigs Salt pepper Preheat the oven to 200°C. Spread the puff pastry in a tart pan lined with baking paper. Spread it with cream cheese to within 3 cm of the edges. Then cut the zucchini into thin slices, place them on the base of the tart, then season with salt and pepper. Add the sliced ham. Then sprinkle everything with 2 tablespoons of olive oil before baking for 20 minutes. Remove from the oven, place the burrata in the center of the tart, drizzle with a tablespoon of olive oil, then add the basil leaves. Serve the zucchini burrata tart immediately.

Ground beef 100 g Brick sheets 6 Kiri 4 servings Onion 1 small Olive oil Salt pepper Peel the onion and slice it thinly. Heat a little olive oil in a pan, then sear the minced meat and onion over medium heat for a few minutes. Season with salt and pepper. Cut the cheese squares into thirds. Arrange the brick sheets on a work surface and divide them in half. Place the mixture of minced meat and onion in the center of each half-sheet of brick, then add 1/3 of Kiri cheese on each. Fold each half-sheet of brick into a samosa shape and brown them in the pan with a drizzle of olive oil. Once golden and crispy, serve these bricks with minced meat and Kiri.

Steaks in the bavette 4 Green beans 400 g Potatoes 8 Butter 50 g Crushed peppercorns 6 Garlic 1 clove Cognac 1 teaspoon Thick crème fraîche 20 cl Egg yolk 1 Salt In a small saucepan over medium heat, put the cream, Cognac and crushed peppercorns. Mix well and bring to a simmer. Turn off the heat and let the pepper infuse into the cream. Peel and chop the garlic. Wash and peel the potatoes. Cut them into large cubes. Melt 25g of butter in a large frying pan over medium heat. When it is foamy, add the garlic and potatoes. Salt, pepper. Cover immediately and let the potatoes cook for 40 to 45 minutes over low heat, stirring occasionally. 15 minutes before the potatoes are finished cooking, bring a large volume of salted water to the boil in a saucepan. Place the hulled green beans there and let them cook for about 15 minutes. Drain them and keep them warm. Melt the remaining butter in a frying pan over very high heat, and place the steaks in it as soon as it is foamy. Sear the steaks on b...

Tuna steaks 4 Olive oil 2 tablespoons Parsley 1/2 bunch Garlic 1 clove Salt pepper Peel and press the garlic. Chop the parsley. Salt and pepper the tuna steaks. Oil a pan. In it, cook the tuna steaks with the garlic over high heat. After 4 minutes of cooking, turn the steaks. Extend cooking for 3 or 4 minutes. Sprinkle with parsley before serving hot.

Large organic lemons 4 Sugar 230 g Water 200 ml Egg whites 2 To start, cut the top off each lemon. Use a citrus press to extract the juice, then scoop out the remaining pulp with a spoon. Then cut the bottoms of the lemons so that they can stand upright before storing them in the freezer with their caps on. Mix the pulp and lemon juice, pass through a sieve, then set aside. In a saucepan, heat the water and sugar until boiling to make a syrup. Then mix with the lemon juice, let cool, then reserve in the freezer for 1 hour. In the meantime, beat the egg whites until stiff. Once the lemon syrup has cooled, add the egg whites and mix with a whisk. Return the mixture to the freezer and leave to set for 1 hour. After this time, mix again with a whisk before putting it back in the freezer one last time for 1 hour. Mix the frosted lemon, fill the lemon shells, then enjoy immediately.

Little white cabbage 1 rice vinegar 30 cl brown sugar 3 tablespoons sunflower oil 3 tablespoons nuoc mam sauce 2 tablespoons soy sauce 1 tbsp salt 1 tbsp toasted sesame seeds 1 teaspoon Cut the cabbage into very thin strips. Place the cabbage in a large salad bowl and cover with cold water. Add the salt, mix and let sit for 20 minutes. Put the vinegar, sugar and a pinch of salt in a bowl. Mix vigorously with a fork to prepare a marinade. Drain the cabbage, dry it and put it in another salad bowl. Pour the marinade over the cabbage, mix well and leave to marinate for 1 to 4 hours. Drain the cabbage by pressing it very hard between your hands and put it in 4 bowls. Prepare a vinaigrette by mixing the nuoc mam, soy sauce and oil. Drizzle the vinaigrette over the cabbage and sprinkle with sesame seeds. You can enjoy your Japanese coleslaw.

Shortcrust pastry 1 Leeks 3 Eggs 3 Liquid cream 15 cl Emmental 40 g Olive oil 1 tablespoon Nutmeg 1 pinch Peel the leeks, wash them thoroughly in clean water and slice them thinly. In a pan, heat the oil, add the leeks and fry them for 10 minutes, stirring regularly. Preheat the oven to 180°C. Unroll the dough, place it in a tart pan and prick the bottom with a fork. In a large salad bowl, beat the eggs and mix them with the liquid cream. Add the grated Emmental and nutmeg, then season with salt and pepper. Arrange the sliced leeks on the dough and pour over the egg-cream mixture. Place in the oven for 35 minutes of cooking.