Kitchen AZ

  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 t...

  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.

  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 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 wit...

  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. H...

  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...

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...