Serving: 4
Pork Tenderloin with Roasted Pumpkin
Pork Tenderloin with Roasted Pumpkin : Preheat the oven to 356°F (th.6). Peel the carrots, leaving 1 cm of the tops. Wash the pumpkin, cut...
Sautéed Quinoa with Mushrooms and Goat Cheese
Sautéed Quinoa with Mushrooms and Goat Cheese : Peel and slice the onions, and peel and chop the garlic. Wash the mushrooms and slice them....
Shredded Mushroom Wrap with Red Cabbage and Herb Sauce
Shredded Mushroom Wrap with Red Cabbage and Herb Sauce : Preheat the oven to 210°C (th.7). In a bowl, mix 3 tablespoons of olive oil,...
Duck Confit Tagine with Dried Fruits
Duck Confit Tagine with Dried Fruits : Peel the carrots and slice them into strips. Peel and slice the onions. Peel and chop the garlic....
Pumpkin Stew
Pumpkin Stew : Peel and chop the onions. Peel the carrots and potatoes. Cut the potatoes into large cubes and the carrots into thick slices....
Welsh
Welsh : Preheat the oven to 210°C (th.7). Grate the Cheddar cheese. Remove the rind from the ham and cut the slices to fit the...
Tartiflette
Tartiflette : Boil the potatoes in a pot of salted water for 20 minutes until tender. Drain, peel, and cut them into thick slices. Cut...
Zucchini Spaghetti with Olive Pesto
Zucchini Spaghetti with Olive Pesto : Wash the zucchinis and cut them into spaghetti using a vegetable spiralizer or a crinkle-cut mandoline. Peel and slice...
Easy Cannelloni
Easy Cannelloni : Make a cross incision on the skin of each tomato. Plunge them into boiling water for a few seconds, then immediately refresh...
Traditional Beef Carrots
Traditional Beef Carrots : Cut the beef chuck into large pieces. Peel and chop the onion. Peel the carrots and slice them into thin rounds....
Beef Tagine with Clementines
Beef Tagine with Clementines : Preheat the oven to 350°F (t.6). Cut the beef into pieces. Peel and chop the onion and garlic. Sauté everything...
Confit Pork Sauté with Almonds
Confit Pork Sauté with Almonds : Preheat the oven to 350°F (th.6). Cut the pork into pieces. Peel and chop the onion. Sauté it in...
Gratinated Butternut Squash Tian
Gratinated Butternut Squash Tian : Peel the butternut squash and cut it into 0.5 to 1 cm thick slices, removing the seeds. Slice the bread...
Leek Ravioli Gratin
Leek Ravioli Gratin : Preheat the oven to 180°C (th.6). Peel and remove the green part of the leeks, then cut them in half lengthwise...
Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream
Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream : Preheat the oven to 200°C (th.6-7). Peel the sweet potatoes and cut them into lengthwise...
Vegetarian Lasagna with Kale and Gorgonzola
Vegetarian Lasagna with Kale and Gorgonzola : Wash the mushrooms and slice them. Peel and finely chop the onion. Sweat them in a sauté pan...
Casarecce Pasta with Pumpkin and Smoked Scamorza
Casarecce Pasta with Pumpkin and Smoked Scamorza : Preheat the oven to 180°C (th.6). Peel and deseed the pumpkin, then cut it into small cubes....
Savoyard Toasts with Beaufort
Savoyard Toasts with Beaufort : Preheat the oven to 180°C (th.6). In a bowl, beat the eggs, add the milk, season with salt and pepper,...
Chamoniard Risotto by Chef Mickey Bourdillat
Chamoniard Risotto by Chef Mickey Bourdillat : Peel and chop the onion. In a pot, melt 0.7 oz of butter, add the onion, and cook...
Moroccan Express Harira
Moroccan Express Harira : Soak the lentils in cold water one or two hours before. Finely chop the onion, parsley, and coriander. Roughly chop the...
Moroccan Chicken Tagine with Olives
Moroccan Chicken Tagine with Olives : Slice the onion and place it at the bottom of a pot. Place the chicken pieces on top. Drizzle...