CUISINE | FLPlouzaneTV

COOKED

Some cooking recipes to consume without moderation.

MAIN COURSE

GRATIN DAUPHINOIS

Ingredients

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1.5 kg of potato
2 cloves garlic
30 cl of cream
100 g butter
1 liter of milk
Nutmeg
Salt
Pepper

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Preparation Print

total time: 1h25

Preparation: 25 min

Cooking: 1 hour

Step 1

Peel, wash and cut the potatoes into thin slices (NB: do not wash them AFTER having cut them, because starch is necessary for a correct consistency).

2nd step

Chop the garlic very finely.

Step 3

Bring the milk, garlic, salt, pepper and nutmeg to a boil in a saucepan, then immerse the potatoes in them and cook for 10 to 15 minutes, depending on their firmness.

Step 4

Preheat the oven to 180 ° C (thermostat 6) and butter a gratin dish.

Step 5

Place the drained potatoes in the dish. Cover them with cream, then place small patches of butter on top

Step 6

Bake for 50 min to 1 hour of cooking.

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A successful gratin is characterized by potatoes that have remained a little firm.

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BEEF BOURGUIGNON

INGREDIENTS

* 1kg of beef for bourguignon
* 300g of Paris mushrooms
* 2 tablespoons of garnished bouquet
* 2 teaspoon of vinegar
* A little butter
* 2 tablespoons of flour
* 4 cloves of garlic
* 1/2 L of red wine
* 100g of bacon
* 1/4 liter of water
* 5 carrots
* 2 large onions
* Salt
* Pepper

PREPARATION

* Put water to heat, and start cooking the carrots.
* Peel and mince the onions. Brown the onions and bacon in a pot. Then reserve the onions and bacon on the side.
* Brown the meat in the pot. Once nicely browned, add the bacon and onions. Add 25cl of water. Then add the mushrooms and mix.
* Sprinkle with flour. Mix well and leave to brown for a short time.
* Salt and pepper.
* Add the garlic cut into pieces and the bouquet garni.
* Drizzle with red wine, which should cover the meat well. Add the vinegar
* Cook over low heat.
* During cooking, cut the carrots into slices and add them to the pot.
* Cook the meat for about 2 hours, over low heat.

CAULIFLOWER GRATIN WITH RACLETTE

Ingredients

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1 cauliflower
6 good sized potatoes
1 onion
300 g of raclette cheese
20 cl of fresh cream
Nutmeg
Pepper
Salt
1 tablespoon of oil

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utensils

1 gratin dish
1 raclette grill
1 peeler
€ 5.99 at Amazon
1 frying pan
€ 79.99 € 56.99 at Amazon
1 knife
€ 69 € 28.99 on Amazon
1 oven
€ 189 € 113 at Amazon
1 wooden spoon
€ 19.90 € 14.49 at Amazon
1 salad bowl
€ 10.10 at Amazon
1 cover
€ 55.70 € 23.99 at Amazon

Preparation

total time: 1 h

Preparation: 15 min

Cooking: 45 min

Step 1

Peel the potatoes and cauliflower , steam or boil them as desired.

2nd step

Slice the onion and sauté in a little oil until lightly browned.

Step 3

Preheat your oven to 220 °.

Step 4

Oil a gratin dish and divide the cauliflower and potatoes previously cut into pieces. Add the onion.

Step 5

Combine the cream, nutmeg , salt and pepper.

Step 6

Stir this mixture into the cauliflower and potatoes.

Step 7

Cover with slices of raclette cheese .

Step 8

Put in the oven for about 20 minutes to brown the cheese.

Step 9

Variation: you can also add smoked bacon previously browned with the onions.

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POT-AU-FEU, a classic

4 parts

20 mins

415 Kcal

(3.9 / 5 - 23 votes)
12
972

or

In the list of easy and traditional recipes to share with family or friends, we ask for the pot-au-feu! A well-garnished and ultra-comforting soup, especially when the cold winter days drag on ..! A good opportunity to make the children eat vegetables as well ;-)
Enjoy reproducing with ease our recipe explained step by step below ↓ ↓

Ingredients

Number of parts:

4

750 gr of beef shank (or flank or cheek)

3 onions

1 stalk of celery

3 carrots

2 leeks

2 turnips

2 potatoes

1 marrow bone

1 bouquet garni

water

salt

coarse salt

Equipment

PotCasserole

Preparation

In the pot, place the meat cut into coarse pieces, cover with cold water, salt and bring to a boil. Then remove the scum that will have formed on the water.
Then add the peeled onions, the peeled carrots and turnips cut into coarse pieces, the stalk of celery cut in half, and the leeks cut into 15 cm pieces.
Add water if necessary, as well as the bouquet garni. Cover the pot, and cook over low heat for 3 hours.
After this time, rub the marrow bone with coarse salt (this will prevent the marrow from escaping). Place it in the pot with the vegetables, and cook for another 30 minutes over medium heat.
Peel and cut the potatoes into large pieces, and cook them in boiling water for about 15 minutes.
Serve the potatoes with the stew. And there you have it, your dish is ready!

FRITTATA with Brussels sprouts, Parma ham and mozzarella

An excellent Italian recipe of frittata with Brussels sprouts, Parma ham and mozzarella to wow your guests.

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Ingredients

Brussels sprouts 500 g
Butter 2 tbsp. soup
Salt
Onion 4 new
Eggs 8
Fresh cream 50 ml
Freshly ground pepper
Mozzarella 125 g
Ham 4 thin slices, Parma

Info box

Preparation time 10 m
Cooking time 20 m
Servings 4
Recipes by type of Italian cuisine

Preparation

Wash and clean the Brussels sprouts, then cut them in half.
Melt the butter in a pan and put the choux pastry in it briefly.
Salt and deglaze with a little water.
Cover and cook for 5 minutes.
Meanwhile, clean the onions and cut into rings.
Whip the eggs with the cream, salt and pepper.
Drain the mozzarella and cut it into slices.
Preheat the oven to 180 ° C.
Remove the lid and let all the liquid from the cabbage evaporate.
Add the onions and pour in the eggs.
Add the Parma ham and the mozzarella.
Season with pepper and let set in the oven for 10-15 minutes.
When the frittata is golden brown take it out of the oven and serve immediately

BEEF TONGUE WITH PEPPERS

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Ingredients

Beef 800 g of tongue
Meat broth 1 l
Bell pepper 3 red and 3 yellow
Onion 2
Freshly ground pepper
Olive oil 4 tbsp. soup

Info box

Preparation time 25 m
Cooking time 3 h
Recipes by category Main course
Servings 4

Preparation

To cook the beef tongue:

Pour the broth into a saucepan and put the tongue in it to cook for 2-3 hours over low heat.

Take out of the broth then let cool.

Cut into slices.

Wash the peppers, cut them in half and then dice.

Peel the onions and cut into rings.

Heat the oil in a pan and add the onions to brown until they are translucent.

Add the peppers and let sauté as well.

Deglaze with 200 ml of the broth then simmer over low heat for 10-15 minutes.

Add the beef tongue slices, while they are warmed up.

Salt the beef tongue and pepper.

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The recipe for the traditional Savoyard tartiflette consists of reblochon de Savoie, potatoes, white wine, bacon and onion. A comforting dish that can be enjoyed at home, after a day spent on the ski slopes or simply for the pleasure of this potato dish from Haute-Savoie. Along with raclette and fondue, tartiflette is one of those easy and warm recipes that we gladly share in winter with friends and family. For a successful Savoyard tartiflette, preferably use firm-fleshed potatoes, which will hold up better when cooked.

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INGREDIENTS

4 PEOPLE

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Easy and quick to prepare, the omelet is a recipe that never ceases to delight us on lazy days. How to make a homemade omelet? Just break and beat a few eggs, season them and cook them in a pan or in the oven with the filling of your choice: potatoes for a Spanish tortilla-style omelet; bacon or ham and cheese for a peasant omelet; salmon and dill for a Norwegian omelet; mushrooms and fresh herbs for a forest version,

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TARTIFLETTE

OMELETTE

DESSERTS-CAKES

CHOCOLATE FONDANT

Ingredients

/ for 10 people

100 g butter
50 g flour
150 g of sugar
3 eggs
100 g dark chocolate
1 pinch of salt
oil

Production

Difficulty
Preparation
Cooking
Rest
Total time

Easy
15 mins
20 mins
1 h 20 min
1 h 55 min

Preparation

1 Break the chocolate into pieces in a saucepan and melt with butter over low heat. Remove the pan from the heat and set the preparation aside.
2 In a bowl, break the eggs, add the sugar, flour, a pinch of salt, a little oil then pour the first preparation into this bowl.
3 Mix everything. Take a mold and spread oil on the bottom. Pour the dough into this mold and put in the oven for 20 minutes.
4 Take out the cake and put it to cool (do not eat it hot!). On leaving, it is normal that the cake is a little soft, it is more tender.

APPLE PIE

This apple pie recipe is an easy recipe to make, without cream, just with fruit: beautiful apples on a small underlay of applesauce ...

Ingredients

Shortcrust pastry :
200 g of T55 flour
100 g of butter at room temperature
1 pinch of salt
1 tablespoon of sugar
5 beautiful apples
2 tablespoons of sugar
Choice of flavor: cinnamon or vanilla.

Utensils

1 pie dish, 26 cm in diameter
1 saucepan
1 small mixer

Preparation

Prepare the shortcrust pastry with the flour, the butter cut into small pieces, the salt and the sugar. Mix with half a glass of water until you get a ball and let stand for 20 minutes if possible
Prepare a small applesauce : cook in a small saucepan 2 apples cut into small pieces with the sugar, a little water, cinnamon or a split vanilla stick for about 15 minutes over low heat (or 8 minutes in the microwave waves) then mix the compote
Preheat the oven to 200 °
Spread the dough in the pie pan and prick it with a fork. Place a layer of applesauce on the bottom of the pie
Place the other 3 apples cut into thin slices on top.
Sprinkle with sugar to taste
Bake at 200 ° C for about 30 minutes

SQUIRREL'S REGAL

Ingredients

Number of parts:

6

125 gr of salted butter

125 gr of ground hazelnuts

150 gr of powdered sugar

50 gr of flour

4 eggs

1 knob of butter for the mold

Preparation:

Mix the sugar, flour and ground hazelnuts in a bowl. Add the melted butter.

Separate the whites from the yolks, beat the whites and mix everything.

Butter the mold then pour in the dough.

Bake at 180 °.

NUTELLA SAVOY CAKE

Ingredients

50 g flour
50 g of cornstarch
4 eggs
140g caster sugar
100 g of Nutella®
30 g icing sugar

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utensils

1 cake rack
1 mold to miss
1 oven
1 grid
1 sieve
1 whisk
1 salad bowl

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total time: 1h30

Preparation: 50 min

Cooking: 40 min

Step 1
Preheat the oven to 150 ° C (thermostat 5) and place a rack halfway up.
2nd step
Butter and flour a 22 cm diameter round mold.
Step 3
Sift together the flour and starch corn .
Step 4
In a bowl, whisk the 4 egg yolks with 40 g of caster sugar until they become very clear and frothy.
Step 5
In another bowl, beat the 4 egg whites until stiff, gradually adding the rest of the powdered sugar.
Step 6
Gently fold the flour into the egg yolk mixture, followed by the meringue .
Step 7
Pour the dough into the mold and bake for 30-40 minutes (or until you get a nice golden color).
Step 8
Take the cake out of the oven and let it cool for a few moments.
Step 9
Then, unmold it on a rack and let it cool completely.
Step 10
Cut the cake in half vertically to get 2 layers.
Step 11
Spread Nutella® in the middle and put the two layers together.
Step 12
Cut out a star from a sheet of card stock and use it as a stencil to decorate the cake by sprinkling icing sugar on top.

Author's Note

Nutella® is a registered trademark of Ferrero. The recipe described here is for household use only. Its realization does not give any right to use the Nutella® brand.

ROLY-POLY

Ingredients

4 eggs
125 g caster sugar
125 g flour
2 sachets of vanilla sugar
1 teaspoon of yeast
15g butter
1 jar of jelly or jam
Icing sugar

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total time: 40 min

Preparation: 30 min

Cooking: 10 min

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Step 1
Preheat the oven to 210 ° C (thermostat 7).
Eggs , separating the whites from the yolks.
2nd step
In a bowl, mix the yolks with the sugar .
Step 3
Gradually add the sifted flour, vanilla sugar and baking powder.
Step 4
Beat the egg whites until stiff, then incorporate them into the previous mixture.
Step 5
Line the baking sheet with well buttered aluminum foil, and then pour the dough over it.
Step 6
Bake for 10 minutes of cooking.
Step 7
Once baking is complete, immediately roll the cookie with the parchment paper.
Step 8
Let cool, then unroll, and remove the paper.
Step 9
Spread the jam on the dough, and roll it again, then sprinkle with icing sugar.

PINEAPPLE CAKE

Ingredients

Number of persons

500g sliced pineapple, canned
4 eggs
250 g caster sugar
150 g butter
250g of flour
3 cl of rum
1 lemon
1 packet of dry yeast

For the caramel:

125 g sugar
4 tablespoons of water

total time: 1 h

Preparation: 15 min

Cooking: 45 min

Step 1
Drain the pineapple slices and keep the syrup. Prepare the caramel .
2nd step
Pour it into a springform pan, coat the bottom well. Preheat the oven to 180 ° C.
Step 3
Place pineapple slices on the caramel to cover the bottom of the mold. Pass the rest of the slices in a blender.
Step 4
Whisk the eggs with the sugar into a foamy mixture, incorporate the softened butter cut into pieces, the flour, half the rum, the lemon juice, the baking powder and the pineapple puree.
Step 5
Mix everything well and pour it into the mold.
Step 6
Cook 45 to 50 min. Let cool a little before unmolding and sprinkling the cake with the rest of the rum and the pineapple syrup.

CHOCOLATE CAKE

Ingredients

200 g chocolate
200 g sugar
100 g butter
4 eggs
40 g of flour
1 teaspoon of yeast

Preparation

Melt the chocolate with the butter.
Mix together the eggs and the sugar add the flour and baking powder.
Fold into chocolate mixture.
Pour into a buttered cake mold and bake for 30 minutes at 200 °

MARBLE CAKE

Ingredients (6 people)

3 eggs
200g flour
125g soft butter
100g caster sugar
1 sachet of baking powder
1 knob of butter for the mold
3 tbsp of milk
3 tbsp of chocolate powder
1 tbsp of rum

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Equipment

Traditional oven
Cooling grid
Cake mold
Bowl

Preparation

Read the recipe

Preheat Th.6 oven (180 ° C).
In a salad bowl, put: sugar, eggs, softened butter, yeast, milk, rum, flour, stir.
Step 3:
Pour half of the preparation into another bowl, add the chocolate, mix.
Step 4:
Butter the mold, pour in the 2 preparations alternately.
Step 5:
Bake for 35 to 45 minutes depending on the oven. Monitor the cooking, the cake is cooked when the blade of a knife stuck in the cake comes out dry.
Unmould and let cool on a rack.