Here is a tasty and creamy recipe with this potato and parsnip soup, ideal in autumn or winter, as well as a starter or for a light dinner by the fire. Ingredients for 6 people: 500 gr of potato 500 gr of parsnip2 beautiful onions50 cl of poultry stock25 cl of sour cream1 large knob of butterSalt, freshly ground pepper Recipe for potato and parsnip veloutéStart by peeling and then cleaning all the vegetables, potatoes and parsnips.
Category Food recipes
Let me introduce myself, my name is Françoise and it is by reading your questions on the forum that I wanted to share my know-how with you and offer you recipes that are a little out of the ordinary. listening to you on the forum to give you the advice you are looking for to make a good jam.
In addition to being the star of cheese platters, Roquefort is delicious when cooked, in small dishes where it brings its smoothness and strength of character. The proof in four original recipes. Find the recipe for Roquefort mussels A question? Ask an expert In one clickJardiner Malin private sales up to -65, be alerted!
Here is an original and really delicious way to cook a brioche with cooking in a casserole dish and garnished with poppy. Ingredients: 700 g of white bread flour 2 tbsp. to s. salt 3 tbsp. poppy seeds 7 g dry yeast 4 eggs 2 tbsp. honey100 ml of oil.Recipe for the poppy casserole briocheIn a bowl, Combine the flour, salt, 2 tbsp.
Roquefort fondant is a completely original and tasty way to taste Roquefort. Quick and easy, here is the recipe for the Roquefort fondant.Ingredients for 4 people: 150 g of Roquefort25 cl of whipping cream 4 whole eggs + 2 egg yolks 100 g of spinach leaves Olive oil.
Spring marks the arrival of asparagus, a delicious vegetable that offers many recipes, often with a delicate and subtle taste. Here is the recipe for the asparagus soup with parmesan ... Ingredients for 4 people: 500 g of white or green asparagus2 shallots1 onion20 cl court bouillon25 cl milk25 g butter50 g parmesan Parsley or curly parmesan Asparagus soup recipe with parmesan This recipe can be used as a starter in soup plates or as an aperitif in small verrines.
In addition to being the star of cheese platters, Roquefort is delicious when cooked, in small dishes where it brings its smoothness and strength of character. The proof is with this original recipe.Ingredients for 6 people: 60 g of Roquefort 2 egg yolks 150 g of crème fraîche Recipe for crème brûlée with Roquefort Beat the egg yolks and gradually incorporate the cream, before adding the chopped Roquefort in small cubes.
Joël Robuchon, Guy Savoy, Pierre Troisgros, Christophe Michalak, Thierry Marx, Pierre Hermé, Hélène Daroze, Dong Zhenxiang, Hirohisa Koyama, Daniel Patterson, Rene Redzepi, Dave Chang, Tetsuya Wakuda, Massimo Bottura, Jordi Roca… The big names in music international cuisine of today and tomorrow met this weekend in the Monegasque city of Monte Carlo to celebrate in an exceptional way the 25 years of the restaurant Le Louis XV.
Only available from November to January, Corsican clementine is the only one to be produced in France. Handpicked at maturity, on family farms, it is labeled "IGP", a guarantee of its traceability, its quality and its freshness.Rich in vitamin C, carotene and provitamin A, it is a concentrate of tone that is good for the skin to enjoy plain or cooked ... Also read: health benefits and virtues of clementine Here are 3 delicious recipes to discover based on the famous Corsican clementines.
Gourmet and tasty, this Pompadour potato salad with fresh goat cheese and beetroot, horseradish sauce is a treat.Preparation: 20mnCooking: 15mnIngredients for 6 people: 800g of Pompadour Label Rouge potatoes1 stalk of celery1 raw red beet1 yellow lemon ½ log fresh goat cheese 5 cl olive oil 6 pinches of fine salt 10 g coarse salt For the sauce 20 cl whole liquid cream 20 g horseradish in a jar 6 pinches of fine salt Pompadour salad, fresh goat cheese and beetroot, horseradish sauce> Wash the Pompadour Label Rouge and cut -they in 2.
Excellent for health, beans are an ideal vegetable for a slimming meal. Here is a delicious salad of flat beans in St Môret. Ingredients for 4 people 650 g of flat beans 1? 2 broccoli 1 St-Moret light 2 spring onions 2 tsp. tablespoon white balsamic vinegar 6 tsp. tablespoons sunflower oil80 g red currants Coarse salt Fleur de sel, freshly ground pepper Read also: health benefits and virtues of beans Bring a large pot of water to a boil.
In spring with fresh asparagus or outside with frozen asparagus, indulge yourself with this frozen green asparagus soup with fresh cheese.Ingredients for 4 people: 1 yellow onion 1 clove of garlic 500 g green asparagus 1 tsp. teaspoon baking soda 15 g semi-salted butter 1⁄2 vegetable stock cube 150 g cream cheese 5 cl olive oil coarse salt Salt, freshly ground pepper Ice cream green asparagus soup with cream cheese Peel, wash and chop the onion.
When spring arrives and the temperatures are milder, opt for a light and fresh recipe with small cucumber maki. They contain in their heart a sweet mixture of Pink Lady® apples and marinated salmon, the ideal recipe to wow your guests! Preparation: 30 min Rest: 30 min Ingredients for 4 people1 Pink Lady® apple1 cucumber1 salmon steak2 tbsp.
Do you know tofu, this Asian specialty made from curdled soy milk that makes vegetarians happy, but not only… Here is the delicious recipe for warm beans and tofu, to be enjoyed without moderation. Ingredients for 4 people: 600 g green beans300 g tofu3 tbsp olive oil1 tbsp balsamic vinegar1 tsp mustardSalt, pepperRead also: health benefits and virtues of beansGreen bean and tofu salad recipeThis recipe is really very simple to make and very nutritionally interesting.
The green bean velouté is an original way of cooking beans, both simple and tasty.Ideal as a starter, it can also be served as a light meal.Ingredients for 4 people: 300 g of green beans1 onion50 cl of poultry broth15 cl fresh cream 1 bunch of chives Salt, pepper Read also: health benefits and virtues of beans Green bean velouté recipe: In autumn, winter or spring, enjoy this green bean soup, ideal as a starter or as a main course for a light meal.