Starters

Ingredients: 1 Foie gras (500-600 g)5 cl Cognac1 g pepper8 g salt1 g sugar2,5 liter boiling water Preparation: Allow the foie gras to come to room temperature, it will be easier to work with when you are cleaning it. Pull the lobes apart and using your fingers or a knife tip, follow the veins and […]

Ingrédients : 2 gros poivrons rouges (ou poivrons jaunes) Huile d’olive vierge extra Ail Origan ou basilic 2 petits piments d’oiseau Sel Préparation : Préchauffer le four à 200°C. Poser les poivrons sur une plaque recouverte de papier cuisson. Cuire pendant 30 minutes environ en ayant soin de tourner les poivrons toutes les dix minutes.

  Ingrédients (6 pers): 50 g de parmesan 2 betteraves crues 1 citron 2 poignées de roquette 50 g de pignons de pin 3 cuillères à soupe d’huile d’olive Sel & poivre Préparation: Épluchez la betterave et essuyez-la, puis détaillez-la en tranches très fines à l’aide d’une mandoline. Disposez les tranches à mesure que vous

Ingrédients: 1 kg 500 de tomates (roma ou pandelottes) du basilic ciselé du thym fleur de sel 2 ou 3 gousses d’ail poivre du moulin 1 cuillère à soupe de sucre huile d’olive Préparation: Préchauffez votre four th.100°. Disposez une feuille de papier sulfurisée sur la plaque du four. Badigeonnez-la d’huile d’olive. Coupez vos tomates

Ingredients: 100 g anchovy 1/2 tablespoon capers 2 cloves garlic Olive oil 1 teaspoon wine vinegar Pepper   Preparation: Put all ingredients in a mixer and grind until obtaining a soft paste. Add as much olive oil as you like. Serve with vegetables cut into sticks such as: cucumber, celery, carrots, cauliflower, endive leaves, zucchini

Ingredients: 1 large raw beetroot fresh mint leaves 1 tbsp. mustard 2 tbsp. balsamic vinegar 4 tbsp. olive oil 1 pinch of sea salt 2 or 3 grinds of pepper or five bays Preparation: Peel the beet and cut it into small regular cubes. Chop the mint leaves and mix hem to the beets. Mix

Ingredients: 200g d’olives vertes dénoyautées 2 càc de câpres 5 filets d’anchois 2 gousses d’ail Poivre 2 à 3 c. à soupe d’huile d’olive Preparation: Put all ingredients in a mixer and chop until you obtain a quite smooth paste.

  Ingredients (6 servings): 2 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 6 ounces (about 6 cups) mesclun greens, washed and spun dry 1 baguette, cut into 12 slices, each about 1/4 inch thick 8 ounces soft goat cheese, cut into 12 slices,

Ingredients (6-8 servings): 12 cups water 1 1/2 cups quinoa, rinsed 2 cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes 1 small red onion, cut into 1/4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley leaves, chopped 2 bunches mint leaves, chopped 1/2 cup extra-virgin olive oil 1/4 cup red

  Ingredients (Serves 4): 200g carrots 1/4 onion, finely minced 1 tsp finely minced garlic 1 tbsp vegetable oil 1 small, canned tuna Dressing; 2 tbsp white wine vinegar 1 tbsp grain mustard Salt and pepper – to taste Light soy sauce – to taste Preparation: Peel the carrot and shred it into 5-6cm strips.

Ingredients (6 servings): 1 kg of tomatoes 2 onions 200 g of bread (old) 1 bunch fresh basil 4 tablespoons olive oil 1 tablespoon balsamic vinegar salt Preparation: Dice the bread. Roast it in the oven. Set aside. Clean and cut the tomatoes into quarters. Peel and finely chop the onion. Clean and chop the

Ingredients (24 pieces): 1 small baguette, thinly sliced (about 24 slices) 1 tablespoon extra-virgin olive oil 1 clove garlic 2 tablespoons extra virgin olive oil 2 scallions (37 grams / 1.3 ounces), minced (spring onions) 100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded 100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced

  Ingredients (8 servings): 4 slices thick-cut bacon, diced (about 120 g) 1 tablespoon unsalted butter 1 carrot, sliced 1 celery stalk, sliced 1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup) 2 small shallots, roughly chopped (about 1/2 cup) Salt and freshly ground pepper 1,2 l chicken broth,

Ingredients (4 servings): 2 avocados 1 can of crab 1 grapefruit 2 tsp mayonnaise 1 tsp lemon juice Preparation: Cut the avocados in half, remove the core and cut the flesh into small cubes. Cut the grapefruit into segments and then into small cubes. Crumble the crabmeat and mix it with the mayonnaise and the

Ingredients (4 servings): 100 g couscous (raw, medium size) 4 tomatoes 1 Cucumber 1 green pepper 1 red pepper 1 lemon juice 2 tbsp fresh mint Oil, vinegar, salt, pepper Preparation: Put the couscous with the lemon juice into a bowl. Season with salt and pepper. Mix and keep in a cool place. Cut the

Ingredients (6 servings): 500g cooked beetroot 4 medium potatoes 750ml chicken stock 70 g cream cheese (Kiri) salt, pepper Preparation: Peel and cut the potatoes and the beets. Cook them in chicken broth. Season with salt and pepper. Once everything is cooked, mix and add the cream cheese and it’s ready!

  Ingredients (4 servings): 750 g of broccoli 1 teaspoon turmeric 1 onion 1.4 liters chicken stock Preparation: Peel and slice the onion. In a saucepan, fry the onion for 5 minutes in a tablespoon of oil. Pour the broth over the onion and bring to the boil. Meanwhile, clean the broccoli. Detach the bouquets,

Ingredients (serves 6): 250g pitted black olives 6 anchovy fillets in oil 3 teaspoons of capers 1 clove garlic 100 ml olive oil Preparation: Chop the olives with a knife, then peel the garlic clove. Drain the anchovy fillets and dry them on paper towels. Cut the anchovy fillets in smaller pieces. Drain the capers.

  Ingredients (6 servings): 180 g canned tuna (drained) 50 g of tomato paste 50g cream 80g grated cheese 4 eggs 50 g chopped onion 1 bunch dill Salt and pepper Preparation: Preheat the oven to 160 ° C. Wash and chop the dill. Mix tomato paste, eggs and cream. Add the flaked tuna, cheese,

Ingredients (6 servings): ½ cup plain Greek yogurt 1 tablespoon olive oil 1 large onion, chopped 2 teaspoons salt, divided 1 tablespoon minced garlic ⅛ teaspoon cayenne pepper 450 g frozen corn kernels 4 cups vegetable broth ¼ cup chopped chives for garnish Preparation: Measure out your yogurt and leave it on the counter to

  Ingredients: 200 g smoked salmon, flaked with a fork 200 g cream cheese 1 tsp. dried dill weed Freshly ground black pepper, to taste 1 clove garlic, finely minced Preparation: Combine all ingredients in the bowl of a food processor. Pulse repeatedly until all the ingredients are blended and smooth. Transfer to a serving

Ingredients (40 bites): 2 Cucumbers, peeled and cut into 1 cm rounds 500 g smoked salmon, cut into bite sized pieces 200 g cream cheese, softened 3 tablespoons fresh dill, chopped 1 tablespoon Horseradish (more or less to taste) 1 tablespoon heavy cream, optional Toothpicks or tiny party forks Preparation: Peel cucumbers and slice them

  Ingredients (6 servings): 3-5 tablespoons lemon juice Salt Pepper Sugar 8-10 tbsp olive oil Green salad leaves 1 cucumber 6-8 tomatoes 1 bunch of parsley 150g black olives 6 mild peppers (glass) 300 g feta cheese 2 eggs 4-5 tablespoons flour 8-10 tablespoons breadcrumbs Preparation: For the dressing, mix the lemon juice with salt,

  Ingredients (4 servings): 2 ripe avocados some mint leaves Chili 1 red onion Ginger 1 lemon 2 clove garlic 3-4 small tomatoes Olive oil Salt, Pepper 4 tbsp plain yoghurt 200g fresh salmon filet Preparation: Avocado dip: Cut the avocado in small cubes. Cut the onion and the chili in small pieces too. Crush

  Ingredients (4 servings): 200g basmati rice 4 eggs 2 tomatoes Corn 100g tuna in oil or in water black olives For the dressing: Mustard vinegar Olive oil Salt Pepper Preparation: Wash and rinse the rice under cold running water. In a saucepan, place the rice with twice its weight in water and some salt.

  Ingredients (4 servings): 2 eggplants (big) 1 shallot 1 clove of garlic 3 tbsp. olive oil 1 large, firm tomato 1 tbsp. of chopped parsley salt pepper Preparation: Place the two eggplants in the oven at medium temperature (180°C) and cook them until their skins are dry and start to crack and they are

Ingredients: 1 can of chickpeas 2 tablespoons of tahini (sesame paste) about 3-4 cloves of garlic (crushed) The juice of a large lemon 1tsp salt a glug of olive oil the water from the chick pea can Preparation: Drain the chickpeas, but save the liquid from the can. Put everything in a food processor or

  Ingredients (6 servings): 500 g skinless, boneless chicken breast halves 2 tbsp. taco seasoning mix 1 tbsp. vegetable oil 1/2 cup chopped onions 1/2 cup chopped celery 2 peppers 2 tomatoes 2 tsp ground cumin 1/4 tsp ground black pepper 1 cup water 500 ml chicken broth 1 cup diced tomatoes 1 tablespoon chopped

Ingredients (4 servings): 2 Shallots 250 g mushrooms 4 tsp soft butter 600 ml water 2 tablets chicken stock 4 tsp. Parsley 8 tbsp. whipping cream 1 pinch Salt 1 pinch pepper Preparation: Peel and chop the shallots. Clean and slice the mushrooms. Melt the butter in a pan, add the shallots and mushrooms and

Ingredients (4 servings): 1 cube vegetable bouillon 500 g vegetables for minestrone (zucchinis, onions, carrots, celery, potatoes, green beans, spinach, white beans) 100 g tomatoes peeled and diced 800 g seafood cocktail (frozen) 4 cc Basil 2 tablespoons virgin olive oil 20 g Parmesan flakes 1 pinch Salt 1 pinch Pepper   Preparation: Bring ½

Ingredients (4 servings): 200g salmon 8 green asparagus 1 large onion 2 eggs 100 ml cream 100 ml milk salt and pepper Preparation: Wash and steam the asparagus for 15 minutes. Meanwhile, peel the onion and chop it. Fry the onion in a pan and add the salmon. Add salt and pepper and cook for

Ingredients (4 persons): 100 g flour 125 ml milk 2 eggs Salt Butter for frying 1 liter of broth Vegetables Parsley or chives Preparation: Mix the flour with the milk, the eggs and 1 good pinch of salt. Let the dough rest for 15 min. Meanwhile, for the soup clean the vegetables and chop them.

  Ingredients (4 persons): 12 Scallops 2 oranges 1 mandarins (tangerine) A few coriander leaves 1-2 teaspoons peppercorns 50g butter salt   Preparation: Cut one orange into segments. Cut some zest from the second orange. Squeeze the juice of half orange and one mandarin. Crush the peppercorns. Melt the butter in a pan over low

Ingredients (4 servings): 500g peas (fresh or frozen) 1 onion 250 ml liquid cream Salt and pepper 4 thin slices of smoked bacon Preparation: Put the diced onion in a pan together with the peas, add salt and pepper. Pour water so that it just covers the vegetables. Cook for 20-25 minutes. Arrange the bacon

Ingredients: 2 Oranges 1 Grapefruit Green salad (any kind), preferably young sprouts 1 small onion, finely chopped 2 carrots, julienne Basil Some walnuts Olive oil Vinegar (any kind), raspberry 1 clove garlic, finely chopped 1 pinch of Salt and pepper   Preparation: Cut the oranges and the grapefruit in quarters, over a bowl to catch

Ingredients (6 servings): 240g cooked white beans 100g green beans 2 branches celery 240g potatoes 2 Carrots 2 turnips 2 zucchini 2 tomatoes 1 garlic clove 1 tsp basil 4 cc oil, olive 1 pinch of Pepper Parmesan cheese   Preparation: Peel, wash and cut the vegetables into small cubes. Put them in a big

Ingredients (2 servings) Salad (lettuce or romaine) 1 chicken breast cooked and cut in slices 1 orange 2 shallots, chopped Sliced almonds 1 celery branch, chopped Dressing 1 orange, tablespoons juice 1 tablespoon vinegar 1 teaspoon canola oil 1 teaspoon honey 1 pinch (s) Pepper 1 pinch of dried chili flakes   Preparation In a

Ingredients (6 servings): 2 tablespoons olive oil 115 g thinly sliced pancetta 1 onion, diced 3 garlic cloves, sliced 1 (450g) can peeled tomatoes (with juice) 1 (450g) can chickpeas, rinsed and drained 2 cups vegetable broth 225 g small pasta 1 1/2 teaspoons chopped parsley 1/8 teaspoon pepper   Preparation: Heat a medium saucepan

Ingredients (4 servings): 300 g leek 150 g bacon 30 g butter or margarine ¾ l stock 40 or 50 g mashed potato powder 200 g cream Nutmeg Parsley Salt and pepper   Preparation: Clean the leek and cut it into rings. Cut the bacon into strips and fry it in butter or margarine. Add

Ingredients (6 servings): 12 to 18 bacon strips 6 eggs   Preparation: In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels. Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin

Ingredients (for 10 crêpes): For the crêpes: 240 g flour 2 eggs 500 ml of milk 1 tablespoon oil For the béchamel: 40 g butter 2 tbsp. flour 400 ml of milk For the béchamel: 6 slices of cooked ham Some mushrooms 100g grated cheese   Preparation: Put the flour in a bowl, make a

  Ingredients for 4 servings: 3 eggs 8 sticks of surimi 400 ml of cream 4 cherry tomatoes 50g grated cheese a few sprigs of chives Salt and pepper   Preparation: Preheat oven to 180 ° C Beat the eggs with the cream and add the grated cheese. Add the surimi sticks cut into small

Ingredients for 4-6 persons: 250 g flour 10 g yeast 250 ml milk 3 eggs 25 g butter 0,5 tsp salt   Preparation: Pour the flour in a bowl, add the salt, the egg yolks and the yeast. Slowly add the lukewarm milk and whisk well. Add the melted butter. Cover with cling film, put

Ingredients for 4 persons: 5 large onions, chopped 30 g butter 1.5 l of beef broth Salt and pepper 50 g grated cheese Baguette   Preparation: In a pressure cooker, melt the butter and add the onions. Cook on medium heat until the onions get slightly brown. Gradually add 1.5 liters of broth. Add salt

Ingredients (for 6 servings): For the cookies: 150 g flour 125 g salted butter 1 egg Salt For the filling: 4 slices of smoked salmon ½ jar of cream cheese 1/4 lemon zest   Preparation Prepare the cookies: Let the butter at room temperature 1 hour before. Preheat oven at 210 ° C. In a

Ingredients (for 4 servings): 12 prunes 6 slices of bacon   Preparation: Preheat the oven to 180 ° C. Fry the bacon in an ungreased non-stick pan for about 3 minutes on each side. Drain it on paper towels. Cut each slice of bacon in half. Wrap a plum (pitted) in each half-strip of bacon

Ingredients : 30 ml (2 tbsp.) of sun dried tomato pesto 15 ml (1 tbsp.) chopped chives 30 ml (2 tbsp.) sesame seeds 250g puff pastry 1 beaten egg yolk Slices of ham Slices of cheese   Preparation In a bowl, mix the pesto with the chives and the sesame seeds. Roll out the pastry

  Ingredients (6 servings): 2 tbsp. butter 2 small leeks, sliced 800g carrots, roughly chopped 2 tsp clear honey Small pinch dried chili flakes (optional) 1 bay leaf 2½ l vegetable stock Soured cream or yogurt, to serve   Preparation: Melt the butter in a large saucepan over a medium heat. Add the leeks to

  Ingredients (6 persons): 500g noodles 250 g tomatoes 200 g cucumber 1 pepper some spring onions 125 g feta cheese Olive oil Basil Garlic Salt Pepper Preparation: Cook pasta according to package directions. Drain and run under cold water to stop cooking. Cut all vegetables into dices. Cut the cheese in dices. In a

Ingredients (4 servings): 1 can of tuna in water (140 g drained) 1 tbsp. chives 1 small shallot, finely chopped 1/2 tsp mustard 2-3 tbsp. cream (depending on desired texture) or 10 cl of liquid cream Salt and pepper   Preparation: Crumble the tuna with a fork and add the remaining ingredients. Add salt and