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Prep. time: 20 minutes
Cook time: 35 minutes
This preparation is perfect for an aperitif with friends
Salt a large volume of cold water. Plunge the artichokes upside down and make sure they are well submerged. Use a wooden spoon if necessary to block them.
When the water boils, keep the cooking on a boil for 25 minutes. Count between 30 and 40 minutes if they are large. Your artichokes are cooked when the tip of a knife sinks in and out without resistance from the bottom.
When they are cooked, eat the leaves with a little vinaigrette and let the bottoms cool. Peel your garlic cloves and chop them finely. Squeeze your lemon.Place your artichoke bottoms in the bottom of your blender. Add the lemon juice and garlic.
Mix a few minutes to obtain a homogeneous purée. Add olive oil and parmesan cheese, salt and pepper. Mix again and place in a bowl.
Just before serving, spread chopped chives and flower petals.
Serves: 4
Prep. time: 20 minutes
Cook time: 20 minutes
Cut your gherkins and chorizo in small dice (after removing the skin for the chorizo). In a bowl, mix your fresh cheese with the gherkins, hard-boiled eggs, chorizo and Comté cheese.
Cut your baguette in half, then cut lengthwise (do not cut both sides), remove a large portion of the crumb. Fill the baguette with this preparation and squeeze very hard. Wrap in foil and bake for 20 minutes at 180 ° C, hot oven.
When your baguette is cold, refrigerate overnight. Remove the foil delicately, then slice.
Serves: 4
Prep. time: 30 minutes
Cook time: 0 minute
Cover the bottom of a sealed box with coarse salt. Clean the filet mignon, dry it well and place it on the salt bed and enterely cover it with salt.
Close the box and put it in the fridge for a whole night.
The following day; Wash the filet mignon and dry it thoroughly. Put the filet mignon on a dry cotton towel.
Sprinkle with curry on all sides then roll it in the towel and squeeze very hard.
Fold the ends and reserve in the fridge for at least 2 weeks.
Serve in rounds for an aperitif.
Makes: a jar
Prep. time: 30 minutes
Cook time: 1 hours and 30 minutes
The day before Soak your chickpeas in a large volume of water overnight.
The next day Cook your chickpeas for 1h30 in boiling water. Drain and store the cooking water. In your blender, add your chickpeas, the juice of your lemon, peeled and deglazed garlic clove, Tahin sesame cream, paprika, cumin, salt and Espelette pepper.
Add some cooking water from the chickpeas and mix. You have to get a smooth dough. Readjust by adding more or less chickpea water.
Pour your preparation in a jar. On the top, pour a little olive oil, sprinkle, a pinch of paprika and some seeds of squash.
Makes: 8 Mignardises
Prep. time: 15 minutes
Cook time: 15 minutes
This recipe is so easy to make and it will impress your guests.
In a frying pan fry your shrimps with the olive oil and condiments until they are lightly browned. Set aside and leave to cool down.
In a bowl, mix the eggs with the olive oil and chives.
In another bowl, mix the sifted flour and baking powder and gradually add them to the previous mixture, stirring constantly. Cut the mozzarella into small cubes and add them to the mixture as well as the prawns. Mix gently.
Fill to the 3/4 your mini-moulds and put in the oven for 12 to 13 min of cooking at 180°C.
Makes: a jar
Prep. time: 30 minutes
Cook time: 0 minutes
In a bowl, mash your mackerel fillets with a fork. Cut your avocado in half, remove the kernel and mash the rest of the avocado with a fork and add it to the mackerel. Add your cheese, chives, lemon juice, Espelette pepper.
Mix well. Add the capers, mix again. Cut two slices of lemon that you have on top, sprinkle some Espelette pepper and sprinkle some gomasio and chopped chives.
Refrigerate for 2 hours before serving.
Makes: a jar
Prep. time: 30 minutes
Cook time: 20 minutes
Crumble your cooked chicken breast
Cut your gherkins into thin slices.
Mix your chicken with the cheese spread, gherkin slices, capers, chives and gomasio in a bowl and season with salt and pepper to taste.
Put in a jar and keep in the fridge for 1 hour before eating, with some toast.
Serves: 4
Prep. time: 20 minutes
Cook time: 10 minutes
Break your eggs in a salad bowl and beat them in an omelette. Add the cream, salt and pepper. Mix well.
In a small fried pan, pour the olive oil, make three omelettes that you cook only on one side. Put them on a plate.
Spread each omelette with a little black olive tapenade and roll it on itself. Make small pieces that you poke with picks, then put them on a plate
Serves: 4
Prep. time: 20 minutes
Cook time: 30 minutes
Spread out your puff pastry on a work surface and cut out circles to the size of your muffin tray with a foam circle.
Carefully place your circles of dough in the muffin tray. Chop your bacon. Wash, wipe, cut off the mushrooms and cut them into small cubes. In a bowl, mix your eggs with the cream, grated cheese, chives, tarragon, mushrooms, bacon and turmeric. Divide this preparation into all the muffin tray.
Bake in a hot oven at 180 ° C, rotating heat for 30 minutes of cooking.
Watch the oven, the cooking may be longer or shorter depending on your oven.
Serves: 4
Prep. time: 20 minutes
Cook time: 25 minutes
In a bowl, mix the eggs with the flour and yeast, then add the milk little by little.
Crumble in the Roquefort cheese and add it to the mixture, along with the gruyère cheese, the grains and seeds and the lardons, which you have lightly toasted in a dry frying pan.
Fill your moulds (silicone ones for me) and put them in a hot oven at 180°C for 25 minutes.
Keep an eye on the cooking time, it may be longer or shorter depending on your oven.
Makes: 16 pieces
Prep. time: 45 minutes
Cook time: 27 minutes
The dough:
In a bowl, beat the egg.
In a bowl, put the flour and spices, salt and butter cut into strips.
Drag the flour and butter with your fingertips, pressing lightly to obtain a grainy mixture.
Add the beaten egg, salt and pepper to bring the mixture together into a ball.
Press the ball of dough with the palm of your hand several times to obtain a homogeneous dough.
To make it easier, I make this dough in my KitchenAid machine.
Leave to rest in the fridge for at least 20 minutes before use.
The Garnish:
Peel and wash the sorrel and parsley.
Peel and degerm the garlic.
Boil a volume of salted water, immerse the sorrel for 30 seconds, drain it and put it in the blender bowl.
Put the garlic in the boiling water and cook for 2 minutes, then put it in the blender bowl with the parsley, cream and vegetable stock, season with salt and pepper. Blend and adjust the seasoning. Leave to cool.
Setting up:
Roll out the pastry on a floured work surface and cut out circles with a cookie cutter to place in your silicone mould with small indentations.
Pour a little sorrel cream over the top and place 3 snails on top.
Place in a hot oven at 180°C (fan assisted) for 25 minutes. Be careful with your cooking, it can be longer or shorter depending on your oven.
Serve immediately with a little chopped parsley on top.
Makes: a jar
Prep. time: 30 minutes
Cook time: 0 minutes
In a bowl, gently combine the crushed avocado with tuna, cottage cheese, lime juice, chopped chives, pepper and salt.
Refrigerate for 2 hours before serving.
And that's all !
Easy for an apperitif, light and tasty!!
Serves: 6
Prep. time: 35 minutes
Cook time: 5 minutes
Make the scallops stiffen for 15 minutes in the freezer to thin them more easily. Raise the avocado puree with a pinch of Cayenne pepper or Espelette, according to your taste.
Peel the white onion and the garlic clove.
Peel the avocados and remove the stones. Cut them into pieces and place them in the bowl of a blender. Add the white onion, garlic, and lime juice.
Season with salt and pepper and blend until pureed.
Pour into a bowl, cover with cling film and keep cool.
Clean the scallops thoroughly. Dry them in paper towels and slice them with a long thin knife. Divide them in a dish.
Wash, dry and thin the basil into thin strips.
Pour the olive oil, the lemon juice, 3 tablespoons of balsamic vinegar and the chopped basil in a bowl, mix.
Pour half of this vinaigrette on the carpaccio of Saint-Jacques. Sprinkle with fleur de sel and pepper. Cover the dish with clingfilm and keep cool for 30 minutes. Wash, dry and slice zucchini and steam for 5 minutes.
TO SERVE
Divide the mashed avocado on the plates. Alter the slices of scallops and slices of courgettes Pour the rest of the vinaigrette.
Decorate with basil leaves, gomasio and serve immediately with a small salad
Serves: 4
Prep. time: 15 minutes
Cook time: 18 minutes
Cook the eggs for 10 minutes in boiling water to harden them. Cook the peas also in boiling water for 8 minutes. Cool them well under cold water and drain them.
Puree the peas (keep a little for decoration) and wild garlic leaves with a hand blender, then strain through a sieve or colander to make a smooth purée.
Whisk the ricotta with a little salt and pepper, add the pea puree and the wasabi and adjust the seasoning if necessary. Place the mousse in a piping bag fitted with a fluted tip.
Scale the eggs and cut them in half. Remove the yolks and set them aside. Garnish the whites with the pea mousse. Grate the egg yolks gently over the mousse.
Sprinkle with chopped chives, the remaining peas and bear garlic flowers.
Makes: a jar
Prep. time: 20 minutes
Cook time: 15 minutes
These rillettes are made with a leg of goose confit. They are not fat at all and are very tasty!!!
Heat your goose leg in the oven for 10 minutes at 180°C.
Put the fat aside in a jar and collect 2 tablespoons. Remove the skin from the leg, debone it and shred the meat with two forks.
Sweat the chopped shallot in 1 tablespoon of goose fat and season with salt and pepper.
Mix the meat with the shallot, onion confit, apple chutney, cognac and chives.
Add the last tablespoon of warm goose fat and mix well to make it homogeneous. Adjust the seasoning and place in a terrine with the lid on, which you leave in the fridge for at least 24 hours before serving.
Just before serving, place a few capers on top and a slice of preserved lemon.
Serves: 4
Prep. time: 25 minutes
Cook time: 50 minutes
A traditional French starter
Fry the lardons for 5 minutes in a frying pan and set aside.
In the same frying pan, lightly brown your onion, which you will have chopped. Sprinkle with flour, mix and pour in the wine and sugar. Add the peeled and crushed garlic and the bouquet garni. Cook for 40 minutes on a low heat.
Bring 1 litre of water to the boil. Add the vinegar and poach the eggs one by one. Remove them with a skimmer and set them aside on absorbent paper.
Cut the bread into cubes. Fry them in butter to colour them.
TO SERVE
In each glass bowl (verrine), pour a little red wine sauce then the egg, the croutons and sprinkle with a little chopped chives and gomasio.
Serves: 4
Prep. time: 20 minutes
Cook time: 30 minutes
Reduce your piperade in a saucepan over low heat for 20 minutes to thicken it. Make an omelette by beating 4 eggs. Add the peeled and chopped spring onions, diced ham, half of the chopped chives, salt and pepper.
Heat olive oil in a frying pan, pour in your egg mixture to sear it, cover and reduce the heat to finish cooking for a few minutes without turning the omelette. Set aside.
Heat a pot of water with 2 tablespoons of white vinegar. Bring to the boil and gently spoon 4 eggs into the pan. Cook for 5 min 30 as soon as boiling resumes. Place the eggs in iced water to stop cooking. Gently peel them.
Cut out your omelette in a foam circle and place them on 4 plates. On top, place a smaller circle and place a little piperade. Finish with an egg that you open by half.
Finish with a little chopped chives and gomasio.
Serves: 4
Prep. time: 20 minutes
Cook time: 0 minutes
Put a bowl in your fridge.
Peel the first skin of the spring onions, cut the tails and slice them finely. Wash the basil and then slice it up, making sure to keep a few leaves for garnishment. Cut the grapefruit in half. Peel one half raw and remove the supremes without the skin. Squeeze the other half of the grapefruit to get the juice. Squeeze the lime.
Remove the salmon bones if necessary and the skin. Cut it into thin slices and then into small cubes. Place your salmon cubes in the cold bowl. Season with salt and pepper, add 4 tablespoons of olive oil, onions, basil, 3/4 of the supremes and lime juice. Mix gently and put in a cool place.
Mix the fromage frais, grapefruit juice, 1 tablespoon olive oil, salt and pepper. Set aside at least 2 hours in a cool place.
In the meantime, soak your salicorns in a large volume of water to desalinate them. Dry on absorbent paper.
Arrange your tartar in 4 plates using a stainless steel circle. On top, place a few grapefruit supremes, a basil pluche. All around, put down some salicornia. Pour a little sauce over the salicorns.
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