Kitchen AZ

  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.

  INGREDIENTS: 2 PERS. 250 g of fresh faisselle 1 espresso 3 boudoirs 1 C. unsweetened cocoa powder 2 pinches of sugar PREPARATION: Pour espresso and let it cool. Mix the faisselle and the sugar with a whisk. Soak the boudoirs and place them in a square dish. Cover with the faisselle cream and add the cocoa powder. Film and set aside in the fridge. To taste directly!

  A friendly dish that will bring family and friends together! This traditional recipe of French gastronomy has not finished feasting us. Here is its version with the Cookeo food processor from Moulinex, with its rapid and unattended cooking, nothing could be easier to achieve. So why deny it? INGREDIENTS: 4 PERS. 600 g of beef shank 2 onions 4 turnips 3 carrots 4 potatoes 2 leek whites 1 stalk of celery 1 bouquet garni 6 cloves 800 ml of water salt pepper PREPARATION: Peel and slice the onions then peel and cut into pieces the turnips, carrots and potatoes. Cut the leek whites into slices and cut the celery stalk into sections. Put the onions, the turnips, the carrots, the leek whites, the celery, the bouquet garni, the water, the meat, the cloves in the Cookeo tank then salt and pepper and set for 30 minutes in pressure cooking. Add the potatoes and cook for 10 minutes under pressure. Adjust the seasoning then serve. TIPS You can leave your Cookeo to keep it warm until you are ready

  Make a cholesterol-free dessert that's perfect for your strict diet. These cookies without egg without butter will make everyone happy for dessert with friends or family. Mix together flour, sugar, coconut, a little yeast, and water, you will have a delicious and crunchy cookie recipe. Enjoying yourself with 0% fat is within everyone's reach! Ready to take care of your body? INGREDIENTS: 6 PERS. 50 g flour 40g caster sugar 50g grated coconut 5 c. cold water 1/2 teaspoon baking powder 1 pinch of ground nutmeg 1 pinch of salt PREPARATION: Preheat the oven to th.6 (180 ° C). In a frying pan without fat, brown the grated coconut for a few minutes. Book. In a bowl, sift the flour then add the powdered sugar, baking powder, salt, and powdered nutmeg. Mix everything together using a wooden spoon. Then add the toasted coconut and one by one the tablespoon of water. Never stop stirring the dough until it is smooth and free of lumps. Put the dough to rest for 15 min at room temperature

  INGREDIENTS: 2 PERS. 120 g dates 200 g of water 30 g unsalted peanuts 150g oatmeal 20 g of pumpkin seeds 50 g almonds 1 C. of honey Cinnamon powder PREPARATION: Preheat the oven to 180 ° C. Roast the almonds, peanuts and squash seeds over high heat in a skillet. Mix everything into large pieces. In a saucepan, bring the water to a boil with the pitted dates, count 1 minute then mix with the cinnamon and honey. Mix the two preparations and pour into a silicone cake mold. Bake for 20 minutes. Out of the oven, unmold, cut the bars and let cool.

  INGREDIENTS: 4 PERS. 1 potato 1 carrot 1 parsnip 1 courgette 1 cooked beet PREPARATION: I use a microwave round crisper cooker because it does not heat up and is special for crisps. After, there are several models as a form of plate. Start with the potato because being thin it will cook quickly. As an indication, my microwave is 900 watts, I put them at full power for 3 minutes. I do it minute by minute to control the cooking. Continue with the carrot, letting it cook for 5 to 7 minutes. I do it minute by minute to control the cooking. After 3 minutes, I cook 30 seconds by 30 seconds. Continue with the zucchini. The longest cooking because it will require between 20 and 25 minutes. On the other hand, the most delicate also because if it cooks too much it risks catching fire! Here's my tip: I cook zucchini minute by minute for up to 3 minutes. I remove them and put the parsnip to cook. Parsnip takes about 10 minutes. Alternate between zucchini and parsnip. Don't hesitate to ta

  Mardi Gras is an opportunity to surprise the whole family with original and delicious recipes. Here are small soufflé donuts from Cameroon, which will delight young and old alike. These light and very tasty donuts are extremely easy to prepare. To be enjoyed at tea time or dessert time to make your taste buds travel with ease! INGREDIENTS: 4 PERS. 150 g of wheat flour ¼ of l water 3 eggs 40g caster sugar ½ sachet of baking powder 1 C. rum or orange blossom Frying oil 50 g unsalted butter 1 pinch of salt PREPARATION: Pour the water into a saucepan. Add the butter cut into pieces, salt and powdered sugar. Warm it up. When the mixture begins to boil, remove the pot from the heat. Add the sifted flour and baking powder all at once. Mix vigorously. Return the pot to the heat, stirring constantly until the dough comes off the bottom. Off the heat, add the eggs, one by one, beating strongly. Then pour in the rum or orange blossom. If possible, let this preparation rest in the fridge for a f

  Perfect for your festive meal or for the Sunday meal, the roast salmon stuffed with scallops will have its effect! Forget the caterer and make your own roast with this quick and delicious recipe! The roast salmon is composed of a melting stuffing with scallops and small vegetables surrounded by a melting salmon. The whole family will love it! INGREDIENTS: 6 PERS. 600 g of salmon fillet 12 scallops with coral 20 cl of heavy cream ½ lemon 3 egg whites Salt 5 berry pepper PREPARATION: Preheat the oven to 220 ° C. Remove the skin and the bones and carefully cut the salmon fillet into very thin slices using a large, sharp knife. Separate the coral from the scallops. Cut the nuts into small pieces. In a blender bowl, lightly mix the corals, half the scallops, the heavy cream, the juice of half a lemon, and the egg whites. Add salt and a few turns of the 5 berry pepper. Book. Cover a log mold with cling film. Line the bottom of the mold with thin slices of fresh salmon (keep a few), add the

  The verrines have not finished being the stars of dinner aperitifs. Creative and gourmet, they play with colors, flavors, and textures. Refreshing and elegant, this avocado mousse with shrimp verrines will give your cocktails a festive feel, and smoothness to your evenings. INGREDIENTS: 4 PERS. 16 cooked prawns 2 ripe avocados 1-2 tsp. lemon juice 2 tbsp. heavy cream 1 or 2 pinches of Espelette pepper salt PREPARATION: Cut the avocados in half and remove the pit. Put the flesh of the avocados on a large plate, mash it, sprinkle it with the first spoonful of lemon juice, add the heavy cream, salt, and Espelette pepper. Mix, taste, and adjust the lemon and salt seasoning if necessary. Place the mousse in verrines or cups and garnish them with peeled shrimp, then refrigerate for at least 2 hours, before serving as a starter or as an aperitif.

  A salad full of freshness and exoticism: the chickpea salad, which takes us directly, non-stop, to the other side of the Mediterranean, where it is hot, where the weather is nice, and where we eat like kings! Watch the video that explains how to properly prepare chickpeas, and then you just have to season! Change of scenery and treat guaranteed! To test ... Chick? INGREDIENTS: 4 PERS. 400g chickpeas 1 onion 2 tbsp. cumin 1 C. teaspoon paprika 1 C. coffee of harissa 3 tbsp. balsamic vinegar 4 tbsp. tablespoon olive oil 1/2 bunch of chopped parsley salt, freshly ground pepper PREPARATION: Soak the chickpeas overnight in a bowl of cold water. The next day, drain them, rinse them and steam them for about 30 minutes. After cooking, let them cool before removing the skins by pinching them one by one between your fingers. In a bowl, combine the Harissa, oil, vinegar, paprika, cumin, salt, and pepper. In a salad bowl, combine the chickpeas, finely chopped onion, parsley, and sprinkle with th

  INGREDIENTS: 4 PERS. 10 pastry sheets 315 g spinach 265 g mogettes (white beans) 150 g of feta 5 sprigs of mint 1 onion 1 C. sesame 50 g butter Salt pepper PREPARATION: Peel and chop the onion. Wash and finely slice the spinach. Chop the mint. Crumble the feta. Sauté the onions in a drizzle of olive oil until browned then add the spinach. Sauté until they have given up their water. Add the cooked mogettes and mash them in the preparation with a fork. Season with salt, pepper and spices. Once the mixture has cooled, stir in the feta and mint. Preheat the oven to 150 ° C. In a round buttered gratin dish, place a pastry sheet, butter it, then repeat the operation until you have 5 layers of buttered bricks. Add the stuffing and cover with 5 additional buttered pastry sheets. Bake for 20 minutes at 150 ° C then 15 minutes at 160 ° C. TIPS For this Brick pastry, spinach, mint, and onion tart recipe, you can prepare 35 minutes. 

  INGREDIENTS: 4 PERS. 1 fish of 1kg500 with its head and its scales (if the fish does not fit in your oven, have the head cut off) 2kg of coarse Guérande salt 10cl of egg whites Dry herbs (thyme, fennel, oregano) VEGETABLE VIRGIN: 12 cherry tomatoes, washed 1 washed zucchini 50g of cut and washed broccoli 1 lemon Olive oil Salt flower Salt and pepper from the mill Espelette pepper UTENSILS 1 baking sheet + 2 cutting spatulas 1 salad bowl 1 saucepan + 1 spatula 1 salad bowl + 1 board + 1 slicing knife 1 saucepan + 1 skimmer + 1 salad bowl with ice cubes PREPARATION: Prepare the fish or ask the fishmonger to do it (remove the gills, the inside of the belly, and the blood, keep the scales that protect the flesh) and put the herbs in the belly. Preheat the oven to 190 ° C. In a bowl, pour the coarse Guérande salt with the egg whites and mix by hand, be careful not to make the salt liquid. Place a bed of coarse salt on your baking sheet the size of your fish, place your fish on it and make

  INGREDIENTS: 4 PERS. 6 boxes of tuna fillets with lemon Saupiquet 1 kg of sweet potatoes 50 g flour 50 g breadcrumbs 2 eggs 1 teaspoon of mustard 5 tablespoons of sunflower oil 1 lemon Espelette pepper Frying oil PREPARATION: Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries. On a deep plate pour the flour, in another the breadcrumbs. Beat an egg omelet on a third deep plate. Roll the fillets in the flour, then in the beaten egg, and finally in the breadcrumbs. Make a mayonnaise, add the tuna cooking juice, and a touch of Espelette pepper. Fry the sweet potatoes in a deep fryer at 180 ° for 9 minutes. In a hot nonstick skillet, pour 3 tablespoons of sunflower oil. Pan-fry the tuna fillets on all sides. Place on absorbent paper. Check the cooking of the sweet potatoes, drain them on a paper towel, and salt lightly. Arrange your Fish & chips on a warm dish and serve them with a small jar of your lemon mayonnaise!

  Waffles are also invited in a savory version! And yes, to change from classic waffles with Nutella or jam, here is a recipe that you can serve as an aperitif or as a starter with a green salad. These bacon and Gruyere waffles are extremely tasty and ultra-delicious. They can be prepared in just a few minutes and will delight children and adults alike. This is something to surprise the taste buds of the whole family! INGREDIENTS: 6 PERS. 175 g flour 3 eggs 25 cl of milk 200 g of bacon 100 g grated Gruyere 1/2 teaspoon baking powder 80 g butter salt pepper PREPARATION: In a frying pan, brown the bacon. Drain them to remove the fat then set them aside. Separate the egg whites and yolks. In a salad bowl, whisk the egg yolks with the milk. In a second bowl, mix the flour and the baking powder. Add the melted butter then the egg/milk mixture. Whip the egg whites until stiff and gently incorporate them into the preparation. Add the Gruyère and the bacon. Add a little pepper. Mix well. Heat

A delight of freshness with tzatziki, a Greek specialty that is devoured faster than it is pronounced! Very easy to make, you just need Greek yogurt, a cucumber, olive oil, lemon juice, dill or fresh mint, and garlic ... things that smell good summer and vacation! Dip in small sticks of vegetables, pitta bread, or toast, and you will quickly cross the Mediterranean towards Greece! Opa! INGREDIENTS: 4 PERS. 1 cucumber 350 g whole Greek yogurt 1 C. tablespoon olive oil 1 C. lemon juice 2 tbsp. coffee dill or mint according to your tastes 2 cloves garlic salt, freshly ground pepper PREPARATION: Peel the cucumber then cut it into small pieces after removing the central seeds. Mix the yogurt, olive oil, lemon juice, salt, dill or mint, and garlic in a bowl. Then add the cucumber pieces. Mix so that the cucumber is well impregnated with the yogurt. Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour before serving to allow the flavors to breathe out. To be used as a

  INGREDIENTS: 2 PERS. 100 g lentils 200 g of cauliflower 2 tbsp. chia seeds 50 g of water 10 g of cornstarch 30 g of chickpea flour 1 C. garlic powder 1 shallot The peels of 1 sweet potato 1 bunch of broccoli 20 g of sea beans 1 C. neutral oil Spices: salt, pepper, Provence herbs, curry PREPARATION: Preheat the oven to 180 ° C. Take large bunches of cauliflower and mix them to obtain fine semolina. Squeeze this semolina in a tea towel to extract the water. In a bowl, mix the chia seeds with water, flour, cornstarch, and spices. Add this preparation to the drained cauliflower, then flatten into a pie shape on a baking sheet lined with baking paper. Bake for 45 minutes, turning halfway through cooking. Prepare mini bouquets of broccoli and cauliflower as well as shallot rings for dressing. Cook the lentils for 5 minutes longer than indicated on the package, drain them and mix with olive oil and cauliflower cream (see the recipe for Lentil and potato pucks, sauce with leaves of cauliflow

  INGREDIENTS: 4 PERS. 16 cooked and peeled prawns 1 small oak leaf salad, washed and stripped 2 avocados from Chile, peeled and cut in half 1 pink grapefruit, peeled raw 1 mango, peeled and diced 3 pineapple slices, cut into large cubes 1 stalk of chopped celery + not too green leaves (aside) 5cl of white balsamic vinegar Olive oil Salt flower COCKTAIL MAYONNAISE: 4 tbsp. firm mayonnaise 3 tbsp. ketchup 1 tbsp. 1/2 teaspoon Worcestershire sauce The juice of ½ a lemon Fine salt and freshly ground pepper UTENSILS: 1 cutting board + 1 chef's knife + 2 bowls 1 salad bowl + 1 whisk + 1 tablespoon + 1 plastic bag without nozzle 1 serving dish 33cm in diameter PREPARATION: Cut the avocados into cubes. Reserve them in a bowl. Cut the grapefruit into segments or slices. In a bowl, mix the mayonnaise with the ketchup, then add the Worcestershire sauce and the lemon juice, salt and pepper. Pour the mixture into a piping bag without a nozzle. In a large dish, place the oak leaves, the grapefr

  Who does not dream of tasting succulent scallops, especially if they are well cooked? Dream no more, we have selected for you a delicious recipe for scallops à la Bretonne that will not disappoint you, on the contrary! A refined and gourmet starter, ideal for wowing your friends and family during a festive dinner. To your stoves! INGREDIENTS: 6 PERS. 18 scallops 6 rusks 3 slices of stale bread 2 glasses of white wine 1 glass of milk 6 shallots 4 onions 2 cloves garlic 3 sprigs of fresh parsley 1 C. heavy cream 60 g butter Coarse salt Salt pepper PREPARATION: Preheat the oven to th.6 (180 ° C). Clean the scallops then open and remove them. Cut the nuts in half. Choose 6 beautiful shells and save them for presentation. Peel the shallots and onions then cut them into cubes. Wash, dry and chop the parsley. Peel the garlic cloves and squeeze them. Dip the stale bread in the milk. Reduce the rusks to breadcrumbs. Heat 30 g of butter in a saucepan and sauté the onions and shallots for about

  Sand roses are small treats that are very simple to make, but quite rich in terms of calories ... So, if you want to enjoy yourself while limiting your calorie intake, try this recipe for sand roses without butter! INGREDIENTS: 4 PERS. 200 g dark chocolate 100 g of plain corn flakes without sugar PREPARATION: Take a glass or ceramic bowl, and break the chocolate into pieces. Half-fill a large pot with water and heat it. Gently place the bowl with the chocolate on the water, to gently melt it. When the chocolate has melted, take the bowl out of the water and add the cornflakes in it. Mix well. In a dish, place a sheet of baking paper or a silicone plate. Place small, compact piles of the chocolate-cereal mixture on top. Leave to cool in the fridge for at least an hour to harden your sand roses, then enjoy! TIPS You can give your light sand roses even more taste by adding spices (cinnamon, 5 spice mix ...), vanilla extract or orange blossom aroma to the melted chocolate! This will limi

  In autumn or winter, the cabbage stew at Monsieur Cuisine will warm the hearts and taste buds of all the guests around your table! This is a dish that can be described as simple and effective: perfectly balanced, this meal will suit young and old, that's for sure! It may be enough to have your hand a little lighter on the cabbage when serving the children. INGREDIENTS: 4 PERS. 500 g white cabbage 300 g of firm potatoes 4 Montbéliard sausages 125 g of bacon 4 tbsp of crème fraîche (30% fat) salt pepper PREPARATION: Pour 1 liter of water into the robot's tank. Peel the potatoes, cut them into 4 and place them in the cooking basket. Place the latter in the robot bowl. Trim the cabbage, wash it and cut it into strips. Place these in the steamer basket and fix it on the pan. Add the tray to the cooking basket and place the sausages. Close with the lid and start the steam cooking program / 30 min. Remove the steam basket and the cooking basket. Empty the water tank and brown the ba

  Guy Demarle offers recipes for delicious bites to enjoy for dessert or for tea-time. With Guy Demarle utensils, making preparations worthy of a chef becomes child's play. INGREDIENTS: 4 PERS. 250 grams of soft butter 80 grams of sugar 2 eggs 4 grams of salt 10 grams of liquid vanilla extract 500 grams of flour 4 grams of baking powder 2 golden apples 4 grams of cocoa butter powder (Mycryo) 120 grams of strawberry jam 120 grams of dried sweet cranberries 180 grams of fresh currants 20 grams of granulated sugar PREPARATION: In a bowl, mix the soft butter with the sugar with a whisk. Stir in the eggs, salt and vanilla. Then add the flour with the sifted yeast. Mix by hand to obtain a sandy mixture. Refrigerate 1 hour before use. Preheat your oven to 200 ° C (th. 6-7) and place your mold on the perforated plate. Peel and core the apples. Cut them out with a mandolin, in position 4 and with the wide julienne blade. Then cut them into small cubes using a knife. Brown them for 2 minutes

INGREDIENTS: 4 PERS. 2 zucchini cut into cubes 1 pink Roscoff onion, peeled and chopped ½ fennel, washed and cut into cubes 1 to 2 stalks of celery, washed and cut into cubes 6 button mushrooms, washed and cut into cubes 1 slice of peasant bacon or smoked bacon 1 sprig of rosemary 1 sprig of thyme 2 liters of stock cube 1 carrot, cut into small cubes 1 turnip cut into small cubes 50g tomato paste 80g of small risetto-type pasta 1 slice of toast 30g of parmesan Olive oil Fine salt and freshly ground pepper UTENSILS: 1 saucepan + 1 spatula 1 pan + 1 spatula 1 saucepan + 1 spatula PREPARATION: In a saucepan, pour the broth with the carrot and turnip. Let it cook. In a pan, pour a dash of olive oil, add the onion, season with salt, add the fennel, cook for 3 minutes, searing well. Reserve in a bowl. Repeat the operation to cook the celery with the mushrooms. Finally cook the zucchini on their own. While the vegetables are cooking, in a pan, color the slice of bacon with the sprig of rosema