Kitchen AZ

  Are you organizing an aperitif with friends but taken by the time you are looking for cool, easy, and above all quick to prepare recipes? We offer you this recipe for an aperitif with knacki filling: these are charming puff pastry filled with knacki sausages and ketchup! With its crispy puff pastry, melt-in-the-mouth sausages coated in tasty ketchup, this knacki-filled aperitif is sure to be a hit! INGREDIENTS: 3 PERS. 4 knacki sausages 1 puff pastry ketchup 1 egg PREPARATION: Preheat your oven to th.7 (200 ° C). To start, take out the knacki sausages and cut them into sections about 2 cm long. Roll out the puff pastry with a rolling pin and cut 2 cm wide strips of dough (the same size as the sausages). Place the dough on a baking sheet covered with parchment paper. Brush each strip of puff pastry with ketchup, be generous. Then place a section of sausage on the dough, roll it up so as to have made a turn and a half of the sausage, then cut the dough. Place another section and repeat

  Here is the perfect butternut squash soup to start the fall in style. Creamy and healthy, this squash soup will appeal to young and old alike. To cook the butternut, nothing very complicated, cooked in water, you will obtain an exquisite orange velvety. Share this recipe with your guests, they will be amazed. Its light taste makes it perfect for pairing with other foods and spices. Test, you will see. INGREDIENTS: 6 PERS. 1 Butternut squash 1 onion 1 chicken stock cube 2 tbsp. tablespoon olive oil 1 C. fresh cream 1 pinch of nutmeg 1 pinch of cumin 1 pinch of salt PREPARATION: Peel the squash and divide it into slices 1 cm thick. Then pit the strips and slice them into 4 cm cubes. Peel and finely chop the onion. Book. In a pot, heat the oil then add the chopped onion. Let the onion lightly brown then add the diced squash. Simmer for 10 minutes over medium heat. At the end of this time, add the crumbled bouillon cube, salt, nutmeg, and cumin. Then pour water at the same level as the p

  INGREDIENTS: 4 PERS. 200g water 90g sugar 200g of honey + 25g of honey for the finish 10g untreated lemon zest 10g untreated orange zest the pulp of a vanilla bean 3g gingerbread spices 200g flour 1 tsp. 1/2 teaspoon of baking powder 10g of baking soda 1 pinch of fine salt 140g of butter + 10g of butter for the mold UTENSILS : 1 saucepan + 1 whisk + 1 strainer 1 salad bowl + 1 whisk 1 small bowl + 1 spatula 1 round cake mold 12.5 cm in diameter by 5.5 cm high PREPARATION: Preheat the oven to 180 ° C. Boil the water with the sugar and honey. Add the lemon and orange zest, vanilla, and spices. In a bowl, pour the flour with the baking powder, baking soda, fine salt and mix. Gradually add the syrup while continuing to mix. Melt the butter, add it to the preparation. Pour into the buttered mold. Bake for 20 minutes. At the end of cooking, let cool in the mold and brush melted honey. When the gingerbread is cold, unmold it.

  Delicious low-fat burgers to enjoy all year round, even if you watch your weight and your diet. With recipes like this, we indulge ourselves, in all lightness! INGREDIENTS: 4 PERS. 4 chopped steaks at 5% fat 80 g of cottage cheese with 0% fat 1 mozzarella ball 4 rolls (balls or bundles) 2 tomatoes 1 onion 8 green salad leaves 4 sweet and sour pickles 1 C. mustard a few sprigs of chives PREPARATION: Cut the buns in half horizontally. Wash the tomatoes and cut them into thin slices. Wash and wring out the salad leaves. Peel the onion and finely chop it. Drain then cut the mozzarella ball into strips. Cut the pickles into slices. Heat a non-stick pan. When the pan is hot, cook the steaks for a few minutes on each side, depending on the doneness you want (rare, medium, or well done). Meanwhile, prepare the sauce for your low-fat burgers: wash, dry, and chop the chives. In a bowl, combine the cottage cheese, mustard, and chopped chives. Then assemble your low-fat burgers: cover 4 hamburge

  Nothing like a velouté to garnish chorizo ​​and pepper verrines and delight your guests. Served as a starter or in mini portions in a buffet assortment, they will delight you. A tasty recipe, high in flavor, and very easy to prepare. INGREDIENTS: 8 PERS. 2 red peppers 120 g mild chorizo 3 medium-sized Roma tomatoes 2 potatoes 2 tbsp. coffee of sweet parika Olive oil 50 cl of water 1 vegetable stock cube PREPARATION: Peel, seed and wash the vegetables, then cut them into small pieces. Book. Remove the skin from the chorizo. Pour a dash of olive oil into a large saucepan over medium-high heat. Add the chorizo. Melt it for a few minutes, then add the vegetables. Brown them, stirring regularly, for about 5 minutes, until they soften. Add the water and the stock cube and cook for 20 minutes, then mix everything with a hand blender. Serve hot or warm, in heat-resistant glasses. TIPS You can serve these chorizo ​​and pepper verrines cold, garnishing them with a squeeze of lemon juice and a

  INGREDIENTS: 4 PERS. 2 avocados 1 large can of canned tuna in brine 2 tbsp. mayonnaise 1 C. cider vinegar 1 C. tablespoon olive oil the juice of a lemon salt, pepper to taste PREPARATION: Cut the avocados in half and remove the pits. Hollow out the flesh of the avocados and place it in a salad bowl. Drain the tuna and crumble it in a bowl. Add it to the flesh of the avocados in the bowl and mix well. Add the olive oil and the mayonnaise then stir until you obtain a very homogeneous thick cream. Then add the apple cider vinegar and stir again. Put salt and pepper to your taste. Drop the mixture into cups and sprinkle them with lemon juice. Keep the cuts in the fridge until tasting. Serve chilled at the entrance accompanied by toast.