The secret of Hugo Saint-Jacques. For more information, visit www.olymel.com Difficulty level: Learner Total yield: 4 servings Preparation time: 20 minutes Cooking time: 60 to 80 minutes Marinating time: 8 hours 2 x 750g, Olymel pork back ribs 2 carrots, peeled and roughly chopped 2 stalks of celery, coarsely chopped 1 yellow onion, roughly chopped …
On ducasse days or just for fun, in the North, it’s always waffle time. Published: November 12, 2022 at 4:27 pm Reading time: 2 min Once upon a time there was a Brussels waffle, rectangular, airy, tender inside and crispy outside! This famous specialty, from Belgium, is served very hot, sprinkled with impossible sugar or …
Endves, we ate in the canteen and it was not folichon. Remember, it was floating on the plate and was surrounded by ham and béchamel. But this endive, which is also called chicory, is not popular, but it is still a very good vegetable. “chicory, it’s a prison of food. It is good for the …
How can you cook endives so that they are not bitter? Read More »
In “Scotland”, their excellent anthology published by Editions de La Martinière, Aurélie Bellacicco and Sarah Lachhab share 60 recipes that transform haggis. Including recipes for this iconic dish guaranteed to be without lamb belly. A heresy? And yet, in 2019, James Macsween, who is the owner of the Edinburgh Macsween brand, explained that vegetarian haggis …
Vegetarian haggis recipe, guaranteed without lamb belly (but not without flavor) Read More »
Difficulty: easy – Preparation time: 1h35 – Cooking time: 1h05 – Price: cheap Our secret 1. Mix the shortcrust pastry or shortcrust pastry in the pie pan. Cut the dough and set it aside (put the mold in the fridge while you make the pumpkin mixture). 2. Preheat the oven to 180 ° C. Boil …
Brown butter, peanuts and cauliflower zaatar Ingredients 1 whole and halved cauliflower about 150 g fat 250 ml of sour cream – 250 ml of water; 2 lemons 100 g of nuts without sugar Preparation Prepare hazelnut butter with 150 g butter Whole cauliflower : remove the leaves from the cauliflower. Cook it whole in …
Good & Good Every week, a chef gives you tips on how to create a new recipe that will delight your taste buds… and your eyes. Chef Julien Sebbag makes no secret: ” I never went to culinary school”. She also mentioned her cookbook ” Self-Education », I just showed up in Flamarion. When others …
La Cocotte makes us want to sit on the sofa. 2 onions 2 cloves 2 decorative bouquets 6 garlic cloves 150 g bacon 200 g smoked bacon 1 small garlic sausage 2 confit duck legs 4 toulouse sausages, 800 g beef 40 g olive oil 200 g crushed tomatoes 1 liter of chicken 40 g …
The Salt Meadow lamb from the Baie de Somme has a distinctive taste, thanks to farming between the land and the sea. Chef Sébastien Porquet gives you his recipe for the perfect salted lamb. Salt Meadow lamb from the Bay of Somme, raised between land and sea, is a controlled designation of origin (AOC). The …
the perfect cooking of lamb with salt with chef Sébastien Porquet Read More »
