Un classique de la brasserie française Ingrédients (pour 4 personnes) 12 petits poireaux ou 8 poireaux de taille moyenne 5 œufs 1 cc moutarde de Dijon 1 cc câpres sous sel (ou en saumure) 1 petit cornichon aigre-doux (ou 2…
Royaume ou brioche des rois
La préparation de cette recette se fait sur deux jours : la veille au soir, préparer la pâte à brioche puis levée au réfrigérateur ; le lendemain, deuxième levée hors du réfrigérateur, cuisson et décoration. Cette brioche n’étant pas très…
Chocolate fondants
Super easy puddings. The secret is to know when to get them out of the oven. Not too oozy, not too cooked; although I don’t think you can go wrong with a lot of steaming hot chocolatey dough. Based on…
Pickled carrots
A Vietnamese staple, pickled vegetables accompany and liven up dishes. This is a cheat on the traditional way, where more vinegar and sugar are needed; of course, it doesn’t keep as well as the real deal. Eat them within 1…
Potato and smoked mackerel salad
Makes 4 30 minutes to prepare Ingredients: 1kg waxy potatoes 1 red onion 4tbsp sunflower oil 2tbsp cider/white wine vinegar 250g hot smoked mackerel fillets Salt, pepper Wash the potatoes. Boil them in hot water, unpeeled and whole, for 20…
Braised white cabbage
Makes 6-8 Ingredients: 1 white cabbage, sliced (1kg) 1 onion, diced 10g butter 1tbsp vegetable oil 2 slices smoked bacon, diced (optional) 10 juniper berries, crushed (optional) 2 bay leaves 100ml white wine or 2tbsp cider/white wine vinegar Salt, pepper…