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 re...

  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 an...

  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...

  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.

  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!

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...

  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...