French Cuisine

Quinoa 190 g-0,21 lbs Zucchini 1 Tomatoes 2 Feta 100 g-0,22 lbs Onion 1 Black olives 8 Olive oil 4 tablespoons Lemon juice 1 tablespoon Dried basil ½ teaspoon Salt pepper Start by rinsing the quinoa thoroughly with cold water. Then boil it in a saucepan with twice its volume of water. Add a pinch of salt. Once boiling, reduce the heat and cook covered for about 20 minutes. After this time, drain and let cool. Wash and cut the zucchini into pieces that are not too big or too small. In a large skillet, heat 2 tablespoons of oil over medium heat. Brown them for about 10 minutes. Peel and slice the onion before adding it to the zucchini, then fry for 2 minutes. Season with salt and pepper to taste, and dried basil. Reserve. Then crumble the feta, cut the tomatoes into cubes, then cut the olives into slices. In a salad bowl, mix the quinoa with the zucchini pieces, olives, feta and tomatoes. Drizzle with the remaining olive oil and lemon juice. Add salt and pepper to your liking, then mix e...

Very ripe quetches 3 Juicy pear ½ Wash, pit, then cut the damson into pieces. Peel and core the half pear. Then cut into cubes. Steam the fruit for about 10 minutes. Mix with a little cooking water. Let the baby plum compote cool before serving.

Mini peppers 20 Ricotta 250 g-0,55 lbs Fresh goat cheese 150 g-0,33 lbs Chives 1/2 bunch Olive oil 1 teaspoon Sweet pepper 2 pinches Salt pepper Wash the peppers. Cut the stalk and remove the seeds. Wash and chop the chives. In a salad bowl, mix the ricotta, goat's cheese, Espelette pepper, chives, add a little salt and pepper. Fill the mini peppers with this cheese mixture. Place them in a lightly oiled baking dish. Bake the stuffed mini peppers for 30 minutes at 180°-358. Serve hot or cold.

Eggs 4 Zucchini 2 Onion 1 Garlic 1 clove Liquid crème fraîche 20 cl Cornstarch 1 tablespoon Olive oil 1 tablespoon Salt pepper Start the food processor in “Brown” mode for preheating. Wash the zucchini and cut them into thin slices. Peel and slice the garlic and onion. When preheating is finished, pour a drizzle of olive oil into the bowl and brown the garlic, onion and zucchini slices for 3 minutes. Mix regularly. Pour the mixture into 4 ramekins that can be placed in the bowl of the appliance. In a salad bowl, mix the egg yolks with the liquid cream and the cornstarch. Salt and pepper and pour the mixture into the ramekins to cover the zucchini. Wrap the ramekins with “special cooking” plastic film. Pour 200 ml of water into the robot bowl, install the steam basket and place the ramekins in it. Start the “Pressure Cooking” mode for 11 minutes. Take out the zucchini flans and let cool. They are eaten warm or cold; in this case, place them in the refrigerator.

Fruity red wine 3 bottles of 75 cl Pomegranate juice 375 ml Orange liqueur 125 ml Brandy 180 ml Lemonade 2 l Oranges 2 Lychees 500 g-1,1 lbs Cinnamon 2 sticks Star anise 3 Start by cleaning and cutting the oranges into fairly thin slices. Shell the lychees. Then, clean and make sure to pat the mint leaves dry so that they are not filled with water. Put the preparation in a salad bowl type container. Next, add the red wine, orange liqueur and brandy. Stir the mixture well, then slowly pour in the pomegranate juice with the lemonade. Add all the spices. Mix the mixture well and leave to cool in your refrigerator for at least 6 hours before you can enjoy your Christmas sangria.

Ripe quinces 1 kg-2,2 lbs Powdered sugar 1 kg -2,2 lbs  Water 1 liter-33,80 oz Lemon 1 Wash the quinces, cut them into pieces and remove the seeds. Place the quince pieces in the Cookeo steam basket and pour the water into the bottom of the tank. Cook under pressure for 15 minutes (or in rapid cooking mode). Squeeze the lemon juice and add it to the bowl with the sugar. Switch to “brown” mode for 10 to 15 minutes and bring to a boil. Once ready, pour directly into glass jars while still hot, close the lid then turn them over on a table while they cool. Enjoy the quince jelly at Cookeo for breakfast or as a snack on toast.

Tuna in oil 200 g-0,44 lbs Fresh cheese 150 g-0,33 lbs Brick sheets 8 Lemon ½ Butter 10 g- 0,022 lbs Ginger 5 g-0,011 lbs Chives 10 sprigs Dill 1 tablespoon Chopped parsley 1 tablespoon In a bowl, mix the drained tuna with the cream cheese, chopped chives, parsley, dill, chopped ginger and lemon juice. Next, divide a sheet of pastry in two. Place half on a work surface, fold the round edge upwards to form a strip, then place a little filling in the left corner. Then fold the top corner over the stuffing to form a triangle. Lift the triangle, fold it to the right, then continue to the end of the strip. Slip the rest of the leaf inside the samosa to close it. Repeat the process until there are no more ingredients left. Melt the butter, brush the tuna and cheese samosas with it, then bake in the oven at 210°C-392 for 10 to 15 minutes.