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Recipes

Chocolate Charlotte

Chocolate Charlotte

Ingredients (serves 8)

  • About 22 boudoir biscuits (lady-fingers)
  • 4 tbsp orange-flavoured liqueur
  • 250 g dark chocolate
  • 150 ml crème fraîche épaisse
  • 4 eggs
  • 150 g caster sugar

To decorate

  • Red berries

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Turkey breast à la Provençale

Turkey breast a la Provencale

Ingredients (serves 4)

  • 4 pieces turkey breast
  • 60g flour
  • salt & pepper
  • 1/2 glass white wine
  • 2 gloves minced garlic
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1 glass chicken stock
  • 12 pieces sun-dried tomatoes
  • 2 tsp chopped parsley

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40 second microwave Chocolate Fondant

40 second microwave Chocolate Fondant

Ingredients (for 4)

  • 3 eggs
  • 100 gr sugar
  • 125 gr butter
  • 200 gr chocolate
  • 50 gr flour
  • 5 cl milk

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Baked figs

Baked figs

Ingredients (for 4)

  • 4 Figs
  • 4 slices of Parma Ham
  • 1 piece of Gorgonzola cheese
  • 1 bag of mixed green salad

 

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Gratin Dauphinois

Gratin Dauphinois

Ingredients (serves 6)

  • 1.5 kg potatoes
  • 1l crème fraîche
  • 1½ tsp salt
  • 1 tsp nutmeg
  • 100gr grated cheese
  • 50 g butter
  • 2 cloves garlic, crushed
  • 1 whole clove of garlic
  • Salt and pepper

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Tuna Tartare With Avocado and Wasabi Purée


Tuna Tartare With Avocado

Ingredients (serves 4)

  • The flesh of 1 ripe avocado
  • 1 tbsp lime juice
  • 1/2 tsp wasabi
  • Salt
  • 1 small onion, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tsp olive oil
  • 1/2 tsp wasabi
  • 450g very fresh bluefin tuna
  • 2 tsp roasted sesame seeds
  • Grated zest of 1/2 lime

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Coq au vin

Coq au vin

Ingredients (for 4)

  • 4 chicken thighs, or any other part of your choice
  • 1 pack of lardons (petit salé)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 500 gr mushrooms, halved or quartered
  • 2 cups of red wine
  • 2 tblsp tomato paste
  • 1 tsp thyme
  • 2 tsp salt
  • About 1/4 cup flour

 

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Melon ketchup (ideal to complement the melon fritter)

Delicious to eat with the fritter or with another dish of your choice.

Recipe kindly donated by Michelin star chef Jean-Jacques Prévot

Ingredients

  • 1 Melon
  • 50g sugar
  • Cajun spices
  • 10cl of white balsamic vinegar
  • Fleur de sel and pepper

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