Kitchen AZ

  For a family dinner or an aperitif dinner, if you are looking for a fresh and delicate starter, I suggest a fish recipe! A soft and absolutely delicious terrine, which can be cooked with few ingredients and little time. In short, a simple recipe that asks you to follow our instructions carefully. INGREDIENTS: 8 PERS. 500 g of fish fillets 3 eggs 20 cl of liquid cream 10 sprigs of fresh chives 20 g butter salt pepper PREPARATION: Preheat the oven to 200 ° C (th.7) by sliding in a large dish filled with water which will be used to cook the terrine in a bain-marie. Rinse then dry the chives in absorbent paper, then finely chop them (you can replace it with dill, which also goes very well with the fish). Then beat the eggs with the liquid cream in a bowl. Chop the fish fillets (without the skin) in a food processor, and remove the bones if necessary, then put the resulting flesh (by draining it if necessary in your hands) in the salad bowl. Add the chopped chives then salt and pepper...

  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 hamb...

  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 re...

  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...

  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 ...

  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 a...

  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...