French Cuisine

480 g (1,05 lbs) veal shoulder in 2 to 3 cm (0,78-1,18 inc)  cubes - 80 g (0,176 lbs) onion - 40 g (0,088 lbs) celery - 80 g (0,76 lbs) carrot - bouquet garni with cloves - 360 g canned fresh mushrooms - 240 g frozen baby onions - 1 tsp chopped chervil - salt, pepper FOR THE SAUCE: 240 g (0,79 lbs) zucchini - 2 tsp lemon juice - 100 g (0,22 lbs) 0% cottage cheese Fill a large sauté pan with cold water.  Place the meat, the peeled and quartered onion, the celery washed and cut into small pieces, the carrot peeled and thinly sliced. Add the bouquet garni, clove, salt and pepper.  Bring to a boil. reduce the heat and skim. Leave to cook for 50 minutes over low heat (15 minutes in the pressure cooker from the rotation of the valve).  Meanwhile, peel and dice the zucchini. Cook for 5 to 10 minutes in salted boiling water, drain and set aside. Remove the earthy end of the mushrooms, the wash, cut them into four if they are large and brown them in a non-stick pan. Peel the ...

50 gr (0,11 lbs) potato + 150 gr (0,33 lbs) zucchini + 20 gr (0,044 lbs) veal cutlet 50 ml semi-skimmed milk + knob of butter * Peel and wash the vegetables, add to the bowl, mix 6 sec. speed 3.5 and pour the vegetables into the basket. * Pour 3 cups of water into the bowl, place the basket in it and set for 15 minutes at 100°-212 speed 3. * After 10 minutes of cooking, add the pieces of meat to the basket. * When the timer stops, discard the water, empty the contents of the basket into the bowl, add butter and milk. Put the basket back and mix for 10 sec. speed.8 then a few sec. turbo.

25 g (0,027 lbs) lamb liver + 150 g (0,33 lbs) carrot + 1 hazelnut butter small bay leaf + pinch of salt * Wash, peel the carrots, cut into pieces and introduce into the bowl. Mix 6 sec. speed.3.5.  * Grill the liver without fat in a non-stick coated pan. * Drain the carrots, reserving the juice for the evening bottle and the return to the bowl with bay leaf, butter, pieces of cooked liver and the basket on top then, mix the carrots 20 sec speed 8.

  1 small turkey cutlet + 80 gr (0,176 lbs) peas + hazelnut butter + pinch of salt * Pour 3 cups of water into the bowl, the peas into the basket cooking to put in the bowl and program 8 mn 100°-212 vit 3. * Empty the water from the bowl or keep for the evening bottle, pour the peas in the bowl with butter and salt, put the basket back and blend 6 sec.speed 8. * Cut the meat into small pieces and cook in a non-stick pan and fat free. * Serve the mash in the center of the plate and decorate the tower with the small pieces of meat as well as one in the center = flower.

  ½ l of milk + 2 vanilla pods + 150 g (0,33 lbs) TM21 icing sugar + 50 g (0,011 lbs) rum 6 eggs + 125 g (0,27 lbs) flour + 60 g (0,132 lbs) butter * Preheat the oven to th. 210°C-424. * Bring milk and pods split in 2 to a boil. Leave to infuse for 1 hour. * In the bowl, pour sugar and mix 20sec. turbo = icing sugar. * Place the whisk, add the eggs, mix 3 mins speed 3. * While mixing lives. 3, add flour, milk, melted butter and rum. * Pour the mixture into the buttered moulds. * Bake and cook for 1 hour. Unmold 5 minutes after removing from the oven.

300 g (0,66 lbs) turkey breast + 800 g (1,76 lbs) cooked potatoes + 800 g (1,876 lbs) zucchini 125 g (0,27 lbs) fleurette at 15% fat + 2 tbsp oil + 125 g (0,27 lbs) instant broth 1 tsp soy sauce + 1 tsp lemon juice + 1 tbsp basil + 1 tbsp cornstarch * Wash, peel zucchini and cut into pieces. Introduce the zucchini in the bowl with lemon juice and basil. Mix 6 sec. speed.3.5. Add the oil and cream and cook for 6 mins at 90°-194 speed 1.    * For BB: Add 70 gr (0,154 lbs)  potatoes to 150 gr (0,33 lbs) of preparation zucchini-meat. * For the rest of the family, pour over the broth preparation instant, soy sauce and starch. Cook another 2 minutes and serve with the rest potatoes.

100 gr (0,22 lbs) aubergine + 1 small Blédi nature + 1 small pinch of salt 20 g (0,044 lbs) rindless ham + a few drops of lemon juice * Wash the eggplant, cut it in 2 and cook it (pulp side hidden) for 8 mins. oven th. 200°-392, let cool. * Scrape the pulp with a teaspoon, put it in the bowl with the rest of the  ingredients, place the simmering basket and blend 10 sec speed 6.