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appetizerKtipiti 4_

Slices of goat cheese and prosciutto 6_

Radish slices of salted butter 7_

Crostini 8_

Fresh goat cheese peppery with raisins 9_

Onions tart 10_

Tartlets with mushroom of paris 11_

Pepper terrine 12_

Vegetable rolls 13_

Cream of lamb’s lettuce 14_

Cardoon soup 15_

Tartar of beef heart 16_

Eggs casserole with chorizo 17_

Tartar of mackerel 18_

Cannelloni stuffed with tuna 19_

Pastry with sardines 20_

Pastry of tuna 21_

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dishChicken with lasagna and eggplant 22_

Chicken strips with catalan 24_

Chicken strips with green 25_

Chicken strips with peanut 26_

Chicken fricassee with comté cheese 27_

Parmentier of chicken 28_

Pancakes with chicken curry 29_

Turkey and pilaf rice with vegetables 30_

Chicken pilaf with vegetables and saffron 31_

Tartiflette 32_

Endives with ham 34_

Caramelised pork ribs and rice pilaf 35_

Pasta bolognaise 36_

Minute of broccoli with anchovies 38_

Stuffed zucchini with pine nuts 40_

Sauteed zucchini with thyme 41_

Pasta with peppers and basil 42_

Cannelloni with leeks and ricotta 43_

Vegetarian lasagna 44_

Penne in a risotto 45_

Purple rice with tomatoes confits and spices 46_

Tricolor risotto 47_

Custard with fennel 48_

Zucchini and mushroom quiche 49_

dessertCaramelized pineapple crumble 50_

Gingerbread crumble 52_

Autumn crumble 53_

Spice cake with walnuts 54_

Coconut soufflés 56_

Coffee soufflés 57_

Small chocolate soufflés 58_

Orange shell soufflés 59_

Orange with cottage cheese mousse 60_

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4

Ktipiti

1. Roast the peppers about 15 minutes under the broiler or grill, on all sides until skin is blistered and blackened in places.

2. Wrap them in a plastic bag or in newspaper. Let cool, peel and remove seeds. Cut them into small pieces.

3. Mix the yogurt, crushed garlic and peppers. Season with salt and paprika. Serve chilled with pita bread.

For 4 people

Préparation 10 min

Cooking time 15 min

Recipe_Thalie BARDINET

PHOTO_MARIELLE-GAULT

2 Greek yogurt (300 g)2 red peppers1 clove garlic

2 pinches of paprikasalt

5

6

Slices of goat cheese and prosciutto1. Mix the goat cheese with crème fraîche. Chop the chives. Mix it with the goat cheese.

2. Cut the bread slices about 1 cm and spread them with the cheese mixture.

3. Cut the ham slices in lengthways. Roll up the slices on themselves. Put a slice on each sandwich rolled, sprinkle with pink peppercorns and serve with a salad of mixed greens.

A goat cheese1 tbsp. of crème fraîche1/2 bunch of chives1 tbsp. pink peppercorns4 slices prosciutto1 farmhouse bread or leavened bread

for 4 people

Préparation 15 min

no cooking

Recipe_PRISMAPIX

PHOTO_Franck SCHMITT

7

Radish slices of salted butter1 bunch of radishes1 farmhouse bread125 g salted buttersprigs of parsley

1. Wash the radishes, remove the stems and roots. Grate them with a large grater or cut into slices and then into thin strips.

2. Cut the bread into slices about 1 cm. Butter the bread with salted butter.

3. Place a handful of chopped radishes on each slice. Decorate with a sprig of parsley and serve.

For 4 people

Préparation 15 min

no cooking

Recipe_PRISMAPIX


tips

You can make this recipe with the raw zucchini.

8

Crostini1. Open the roll in half, sprinkle the inside with olive oil.

2. Rinse and chop the tomatoes and onions into small cubes. Roughly chop the mozzarella with a knife.

3. Place each half of bread on a small pile of tomatoes, sprinkle with diced onion and mozzarella, salt and pepper.

4. Place the crostini on a baking sheet, bake under the grill and let cook au gratin for 8 min. Sprinkle with chopped chives and serve immediately.

4 individual rolls3 tomatoes

1 ball of mozzarella2 onions stalks1 bunch chives

1 tbsp. of olive oilSalt and pepper

for 4 people

Préparation 10 min

cooking time 8 min

Recipe_Hector BAROTOQUI

PHOTO_Laurent ROUVRAIS

9

4 small round of fresh goat 4 slices of bread with sesame2 tbsp. of olive oil4 tsp. of ground pepper1 tsp. of salt

1. Let inflate grapes for 30 min. in warm water.

2. Cut the goats in half the thickness. Sprinkle half of the pepper and salt on one half of the goats. Drizzle with olive oil. Cover with the other halves of cheese.

3. On the top, add and press lightly the raisins and the remaining pepper. Cool and refrigerate.

4. Just before serving, Toast bread slices and place over the goats. Enjoy immediately.

For 4 people

Préparation 10 min

waiting time 30 min

Cooking time 3 min

Recipe_PRISMAPIX


Fresh goatcheese peppery

with raisins

10

Onions tart

1. Boil water in large saucepan. Dip the onions for 5 min., remove with a slotted spoon and place them immediately into a bowl of cold water. Peel them and cut them into slices.

1 kg large onions1 roll of puff pastry

2 sage leaves10 cl of white wine6 tbsp. of olive oil

Espelette pepperSalt and pepper

For 4 people

Préparation 30 min

Cooking time 55 min

Recipe_Monique MOURGUES

PHOTO_Francis KOMPALITCH

one more RECIPE

Quiche with bacon Let brown 150 g of smoked bacon for 5 minutes in a nonstick pan, drain and set aside. Unroll the pastry and line a but-tered pie plate, prick the bottom with a fork. Lay the bacon over the dough, pour over 3 beaten eggs mixed with 20 cl of cream, 1 clove of crushed garlic, chopped herbs (chives 50g, 50g chopped parsley and 50g of cilantro), salt, pepper and 2 pinches of nutmeg. Bake for 30 minutes and serve hot with green salad.

2. Pour 2 tbsp. of olive oil in a skillet, add onions, sage leaves, white wine, Espelette pepper. Add salt and pepper. Cover and simmer about 20 min. When cooked, remove the lid so the cooking liquid evaporates and onions should not brown. Allow to cool.

3. Preheat the oven th.7 (210°C). Line a pan with oiled greaseproof paper, garnish with puff pastry pricked with a fork. Divide the onions, sprinkle with a little oil and bake for 30 min.

4. Serve the tart warm or cold.

11

Tartlets with mushroom of paris

1 roll of pastry1 kg of mushrooms of Paris1 clove garlic1 tablet of chicken stock25g butterSalt and pepper

1. Peel the mushrooms, rinse them and then slice them. Peel the garlic clove.

2. Cook the mushrooms (keep a few slices for garnish) and garlic in a saucepan with the stock cube. Salt and pepper. Drain and mix them.

3. Heat the butter in a frying pan and put the slices to brown. Add salt and pepper.

4. Preheat the oven th.6 (180°C). Spread batter into greased tart pans. Divide the puree of mushrooms and arrange the slices over. Bake for 15 min. until dough is golden brown and serve hot with green salad.

for 4 people

Préparation 15 min

Cooking time 30 min

Recipe_Christina BEL

PHOTO_Franck BEL

12

1. Place the peppers in a baking dish, sprinkle with a little oil and add 4 cloves of unpeeled garlic and sprigs of basil. Bake for th.6 (180°C) 20 min.

2. Peel and chop onions and green stem. Let confit in 1 tbsp. of oil with the remaining garlic. Add ginger, salt and pepper.

3. Soften the gelatin in cold water, wring it out and let it dissolve in vegetable broth boiling, pour over onions.

4. Rinse the eggplants, cut into thin slices lengthways and let them brown in 2 tbsp. of oil. Drain them on absorbent paper, add salt and pepper. Remove skin and seeds from peppers, cut into four.

5. Line a terrine with plastic wrap and place the eggplant slices in width by leaving them on the edges. Sprinkle with basil leaves, alternating the peppers and eggplants. Pour the broth, sprinkle onions and peeled garlic. Fold the eggplant slices on the preparation, press, remove the excess of broth. Cover with plastic wrap and keep in the refrigerator for 12 h. Serve with a tomato coulis.

Pepper terrine

For 8 people

Préparation 40 min

Cooking time 20 min

waiting time 12 h

Recipe_PRISMAPIX


2 bell peppers of each color (red, green, yellow and orange)

2 eggplants10 cloves garlic

1 bunch basil5 spring onions10 g of gelatin

20 cl of vegetable stock6 tbsp. tablespoons olive oil

1 tablespoon. Coffee ground gingerSalt and pepper

13

Vegetablerolls

1. Wash and dry the zucchini and peppers. Cut the peppers in half, put them under the broiler, skin –side down for about 10 min. (the skin should blister).

2. Cut the zucchini into thin slices lengthwise, place them in a baking pan with 1 tablespoon of cooking oil and 5 ml of water. Add salt and pepper and bake for 5 min. at 180°C (th.6).

4 zucchini very firm2 red peppers12 thin slices of chorizo100 g GERVAIS cream cheese 0% fat1 tbsp. cumin seeds1 bunch basil1 tbsp. olive oilSalt and pepper

for 4 people

Préparation 30 min

cooking time 15 min



one more Recipe

Ricotta basil rolls basil ricotta Wash and drain a bunch of basil with large

leaves on absorbent paper . Remove the stalks, keep the leaves. Crush

200 g of ricotta, salt and pepper. Cut 6 tomatoes into small cubes and mix with the

ricotta. Reserve 20 large basil leaves, chop the other and mix with crushed cheese.

Lay flat basil leaves. Top with 1 tbsp of cheese filling, roll and hold with a

toothpick. Cool and refrigerate.Just before serving, divide the rolls on a platter and sprinkle them with a drizzle of olive oil.

3. Peel and cut the peppers into strips the same size as the zucchini. Mix the cream cheese with the cumin and chopped basil and pepper.

4. Cover the zucchini slices, the one with a bell pepper, the other with chorizo. Spread1 tablespoon of the basil preparation. Roll the zucchini on itself, repeat the process with the remaining ingredients. Cool and refrigerate until serving.

14

250 g of lamb’s lettuce1 onion1 carrot1 potato

2 tbsp. of cooking oil10 cl of cream

1 small handful of sprouts mixed (organic stores)Salt and pepper

Cream of lamb’s lettuce1. Rinse and drain the lamb’s lettuce. Peel and chop onion. Peel and grate the carrot and potato.

2. Melt the onion for 2-3 min. in oil in a saucepan. Pour 60 cl of water. When boiling, add carrots and potatoes. Cover and cook for 10 min.

3. Add the lamb’s lettuce (keep 8 bunches), cook for another 5 min.

4. Mix in soup. Add salt and pepper. Pour into bowls. Decorate with bouquets of lamb’s lettuce and sprouts and serve immediately.

For 4 people

Préparation 10 min

Cooking time 20 min



15

Cardoon soup

1. Peeland rinse the cardoons, plunge them into lemon-flavoured water. Peel and cut the carots into pieces. Cook them with the cardoons for 30 min. in salted boiling water.

1 bunch of cardoon3 carots2 garlic cloves6 sprigs of parsley1 lemon100 g bacon20 g butter1 tbsp. creamsalt, pepper

For 4 people

Préparation 25 min

Cooking time 30 min

Recipe_PRISMAPIX


2. Slice the bacon and roast it in a dry skillet. Let cool , then, mix with the cream, reserving a few roasted slices of bacon for the garnish.

3. Peel the garlic, clean the parsley and mix them with the softned butter. Pepper. Blend the vegetables with a plunging mixer. Season. Before serving, combine the butter with the garlic, the cream with the bacon and the roasted slices of bacon.

16

Tartar of beef heart4 tomatoes beef heart4 eggs2 spring onions4 tbsp. of dressing sauce (made with fresh cream)8 chives8 stemmed capers1/2 tsp. of sea salt

1. Immerse the tomatoes 30 sec. in boiling water and remove skin. Chop.

2. Peel and cut into thin slices the onions. Chop the chives. Combine tomatoes with onions and chives.

3. Cook the eggs for 5 min. in boiling water, take it out of the refrigerator a little in advance. Place them under cold water before the peel.

4. Arrange the tomato tartar in a circle, place the boiled egg in the center, add the capers rod, surround with dressing sauce, and sprinkle with sea salt. Serve immediately.

For 4 people

Préparation 10 min

Cooking time 5 min

Recipe_Marianne Paquin

PHOTO_Marianne Paquin

17

4 large eggs, fresh-treat8 thin slices of chorizo

4 tbsp. of tomato sauce with basil40 g of grated ewe’s milk cheese

4 tbsp. of cream15 g butter

Espelette peppersalt

Eggs casserole with chorizo1. Preheat the oven th.6-7 (200°C). Butter 4 ramekins, sprinkle them with a pinch of salt. Pour in each 1 tbsp. of tomato sauce. Divide the chorizo slices cut into matchsticks.

2. Break 1 egg per ramekin and top with the white cream. Sprinkle with grated ewe’s milk cheese and Espelette pepper.

3. Bake for 8 min. in a simmering bain-marie. Serve right out of the oven.

For 4 people

Préparation 10 min

Cooking time 8 min



18

Tartar of mackerel1. Rinse the orange and remove the zest. Cut it into small cubes and scald 2 min. Drain them.

2. Rinse the mackerel fillets and drain. Cut into very small pieces. Add the orange zest, oil, 1 dash of orange juice, lemon juice, the chopped basil and crushed pink berries, salt and pepper. Mix. Keep for 30 min. in the refrigerator.

3. Divide the tartar into dishes and serve with toast.

For 4 people

Préparation 15 min

Cooking time 2 min

waiting time 30 min

Recipe_PRISMAPIX


6 mackerel fillets1 untreated orange

1 lemon3 tbsp. olive oil

1 bunch basil1 tsp. of berry pink

Salt and pepper

19

Cannelloni stuffed with tuna

1. Cook the cannelloni in a large saucepan of boiling salted water until al dente (15-20 min.). Book.

2. In a bowl, combine goat cheese, tuna, drained and flaked, washed and chopped cilantro. Mix.

3. Stuff the cannelloni gently with a spoon. Serve with a fresh mixed salad.

12 cannelloni tubes200 g fresh goat cheese (Little Billy)

100 g of tuna in brine drained1/2 bunch cilantro

Salt and pepper

for 4 people

Préparation 20 min

cooking time 20 min

Recipe_PRISMAPIX


20

Pastry with sardines

1. Drain the sardines. Peel and finely chop the onions with some of their stem. Rinse the cilantro. Rinse and remove the seed the chilli.

2. Mash the sardines with a fork, mix the onion, half the chopped coriander and chopped peppers.

8 pastry sheets 2 cans of sardines in oil8 eggs2 fresh onions1 small fresh chilli1 bunch of cilantro1 lemon10 cl oilsalt

For 4 people

Préparation 10 min

Cooking time 5 min

Recipe_PRISMAPIX


3. Place the stuffing in small piles in the center of each pastry sheet. Make a small round in center. Break the eggs one by one into a cup. Pour them into each well. Sprinkle with cilantro sprigs. Lightly add salt. Fold each pastry sheet to form a small package. 4. Brown the pastry in a skillet in hot oil for 2 min. on each side. Drain on absorbent paper and serve immediately accompanied with lemon wedges.

21

Pastry of tuna

4 pastry sheets2 small cans of flaked tuna in oil

1 egg½ candied lemon

2 pinches of cumin1 bunch of cilantro

3 tbsp. of cooking oilharissa

For 4 people

Préparation 15 min

Cooking time 5 min



1. Drain the tuna. Mix it with chopped coriander, chopped rind of lemon, cumin and a tip of harissa.

2. Cut the pastry sheets into two. Fold each half sheet into two. Place a little stuffing on one corner. Fold the corner by enclosing the stuffing and forming a triangle. Fold this triangle several times on itself. Close the end and coat with beaten egg.

3. Brown for 2-3 min. in a skillet in hot oil. Drain on absorbent paper. Serve hot or warm.

22

For 4 people

Préparation 10 min

Cooking time 30 min



23

4 sheets of lasagna4 chicken breasts2 eggplants1 onion60 g of grated parmesan6 tbsp. olive oilSalt and pepper

1. Add salt and pepper on the chicken breasts. Cook them for 12 min. in a pan with 2 tbsp.of cooking oil, turning once halfway through cooking.

2. Fry for 2 min. the chopped onion in a large skillet with the remaining oil, then add the diced eggplant. Cook them for 15 min. by stirring often. Add salt and pepper.

3. Meanwhile, cook the lasagna sheets for 4 min. in a pot of salted water, and then drain them flat.

4. Turn the oven th.6 (180°C). Spread half of the eggplant in a baking dish. Cover with sliced chicken and lasagna sheets. Finish with remaining eggplant. Sprinkle with Parmesan. Put 15 min. in the oven.

Chicken with lasagna andeggplant

24

Chicken strips with catalan

4 chicken breasts1 small red pepper

80 g chorizo1 tsp. of sweet pepper (or paprika)

3 tbsp. cooking oilSalt and pepper

1. Cut the chicken into strips. Remove the seeds and cut the pepper into small dice. Cut the chorizo into dice. Mix peppers, chorizo and paprika.

2. Oil the strips. Add salt and pepper and turn them into the mixture of pepper and chorizo by pressing to adhere.

3. Heat the remaining oil in a skillet. Cook the chicken strips for 5-6 min. over medium heat by turning them. Serve accompanied by sweet corn.

For 4 people

Préparation 15 min

Cooking time 10 min



25

Chicken strips with green600 g chicken breasts250 g broccoli2 spring onions200 g frozen peas2 tbsp. cooking oil2 sprigs mint2 pinches of cuminSalt and pepper

1. Cut the chicken breasts into strips.

2. Separate the bouquets of broccoli, cook for 2 min. in boiling salted water then drain. Cook the peas for 8 min. in the same water, then drain.

For 4 people

Préparation 5 min

Cooking time 15 min



3. Brown the chicken strips for 3 min. with the oil in a skillet. Add the peeled and sliced onions, stir for 2 min. Add salt, pepper and cumin. Add the broccoli and peas. Reheat for 2 min. by stirring gently.

4. Serve hot, sprinkled with chopped mint.

26

Chicken strips

withpeanut

4 skinless of chicken breasts2 tbsp. strong mustard80 g of roasted peanuts1 tbsp. of cooking oil

20 g butterSalt and pepper

1. Mix the peanuts impulse, into coarse powder. Pour onto a plate.

2. Cut the chicken into large strips in length. Add salt and pepper lightly. Coat with mustard, then roll them in peanuts to coat with breading. Harden for 10 min. in the freezer to keep the breading.

3. Heat the oil and butter in a skillet and cook the strips 7-8 min. over low heat by turning them. Serve with carrots sautéed in butter.

For 4 people

Préparation 10 min

Cooking time 8 min

waiting time 10 min



27

Chicken fricassee with comté

cheese1 chicken cut into pieces350 g snow peas1 bunch green asparagus250 g of Comté cheese12 pearl onions50 cl dry white wine50 g butterSalt and pepper

1. Peel the onions and sauté for 5 min. in a pan with 25 g butter. Replace them with the chicken pieces and let them brown. Put the onions in the casserole with 25 cl of wine. Add salt and pepper and cook for 40 min.covered on low heat.

2. Cut the cheese into strips. Mix it with the remaining wine, add pepper and melt over low heat by stirring.

3. Cut the toe of the asparagus and cook with the peas for 5 min. in boiling salted water. Drain them and let them fry in the remaining butter.

4. Stir in the county preparation in the casserole and serve immediately with fried vegetables.

For 4 people

Préparation 15 min

Cooking time 40 min

Recipe_PRISMAPIX


28

Parmentier of chicken

2 chicken breasts100 g smoked bacon

1 kg potatoes2 onions1 carrot

1 egg2 garlic cloves

1 bunch of parsley80g butter + 10 g for the

dish40 g grated cheese2 tbsp. cooking oil

1 pinch of nutmegSalt and pepper

1. Peel the potatoes, rinse them. Put them to cook in boiling salted water for 20 min. Crush them with a fork, add the half of the butter, nutmeg, salt and pepper. Eventually add the cooking juice if the puree is too thick.

2. Chop the chicken and bacon. Peel the onions and garlic and chop them. Peel the carrot and cut it into small cubes. Rinse the parsley and chop it.

3. In a skillet, heat oil and sauté the minced meat for 3 min. Remove them and set side. Add the remaining butter in the pan and braise the onion, garlic and diced carrot. After 10 min., add the meat and parsley. Let cool, add the egg and adjust the seasoning.

4. Preheat the oven to 210°C (th.7). Butter a baking dish. Pour the mixture to the meat, cover with mashed potatoes and smooth the surface with a spatula. Sprinkle with grated cheese and bake for 40 min. Serve piping hot.

For 4 people

Préparation 30 min

Cooking time 1 h 10



29

400 g chicken breasts1 red pepper

1 onion2 cloves garlic2 Greek yoghurt

2 eggs20 cl milk150 g flour

5 tbsp. of olive oil1 tbsp. of curry powder

Salt and pepper

1. For the pancake batter: mix the sifted flour into a bowl, add eggs, 1 tbsp. of olive oil, salt and pepper. Pour the milk gradually, stirring constantly, then set aside.

for 4 people

Préparation 20 min

cooking time 20 min



2. Cut the chicken breasts into strips. Peel and chop the onion and garlic. Slice the pepper. Brown the chicken in 2 tbsp. of olive oil in a skillet, sprinkle with curry. Add onion, garlic and pepper. Mix, add salt and pepper, then add the yogurt.

3. Cover and simmer for 20 min. Meanwhile, cook the pancakes warm in a large skillet coated with the remaining oil. To serve, stuff each large a pancake with a portion chicken curry.

Parmentier of chicken Pancakes with chicken curry

30

Turkey and pilaf rice with vegetables

1. Marinate the meat in lemon juice and 1 tbsp. of oil.

2. Peel the carrots, onion and garlic, fray the green beans. Chop all vegetables. Dissolve the stock cube in 1 liter of boiling water.

3. Roast the onion and garlic in a pan with olive oil. Add rice and stir. When the rice changes color, add the stock. Add vegetables, salt and pepper. Let simmer gently, uncovered, about 20 min. At the end of the cooking, the broth should be absorbed.

4. Cook the turkey over high heat and serve with vegetables rice.

For 4 people

Préparation 20 min

Cooking time 20 min



4 turkey escalope2 carrots1 onion1 clove garlic150 g green beans300 g rice1 tablet of vegetable stock1 lemon2 tbsp. olive oilSalt and pepper

tips

All white meat can be cooked this way. You can replace the turkey for chicken breasts, veal escalope or grilled pork.

31

Chicken pilaf with vegetables

and saffron

1. Peel the beans, soak them in boiling water for 20 min., remove them and put them under cold water to easily remove the white skin. Taper the green beans, peel the carrots, wash and cut the onions into small pieces.

2. Dissolve the chicken stock in 75 cl of boiling water. In a casserole, brown the chicken pieces in hot olive oil. Remove them when they are nicely browned. Add the vegetables and rice . Mix well so that each grain is well coated with oil. Pour in the broth, sprinkle with saffron, salt and pepper.

600 g chicken breasts, cut into pieces2 spring onions400 g of beans

4 carrots200 g green beans

2 sprigs of tarragon150 g long grain rice

1 tablet of chicken stock2 tbsp. olive oil1 scoop of saffron

Salt and pepper

For 4 people

Préparation 15 min

Cooking time 25 min



3. Put the chicken pieces, mix, then, equalize the rice with a spatula. Simmer without stirring over very low heat for 20 min. When cooked, the rice should have absorbed all the liquid. Add the chopped tarragon and serve immediately.

32

33

Tartiflette

1. Cook the peeled potatoes for 30 min. to steam. Cut them into thick slices. Peel and slice the onions, cut the bacon into small pieces. In a skillet, brown the bacon without fat. Set aside.

2. Heat the oil in the skillet, cook onions by stirring. When the onions are transparent, put the bacon, and add the potatoes and butter. Mix gently, add salt and pepper.

3. Preheat the broiler. Scrub the inside of the baking clay with the peeled garlic. Transfer the contents of the pan in the container.

4. Cut the reblochon in half, then slice each half into two the thickness. Place the 4 pieces of potatoes, crust side up. Slide under broiler to brown. Serve very hot with a green salad.

100 g of breast salted (or smoke)1 reblochon

800 g of potatoes4 onions

1 clove of garlic50 g butter


For 4 people

Préparation 20 min

Cooking time 40 min



34

Endives with ham 4 endives

4 slices of boiled ham1 bag of grated gruyère cheese25 g flour25 g butter30 cl milkSalt and pepper

1. Thin out the leaves of the endives and cook them in boiling water. When they are cooked (around 10 to 15 min.), drain them. Preheat oven th.6 (180°C).

2. Melt the butter in a heavy saucepan. Add the flour, and mix with a wooden spoon without leaving colored; the flour should be thick. Pour the milk gradually, stirring constantly, until the sauce coats the spoon. Add salt and pepper.

3. Wrap each endive well drained with a slice of ham and then store them in an ovenproof dish. Coat with sauce and sprinkle with grated cheese.

4. Cook au gratin about 20 min. and serve hot.

for 4 people

Préparation 15 min

Cooking time 35 min


PHOTO_Franck BEL

35

Caramelised pork ribsand rice pilaf

1. Mix in a bowl the oil, honey, soy, spices. Marinate the pork ribs cut in this mixture, refrigerated for 1 h.

2. Preheat oven th.7 (210°C). Drain ribs thoroughly and put them in a baking pan. Bake for 45 min by sprinkling regularly with marinade ribs. Remove meat from oven and keep warm. Deglaze the sauce with a little water, wrap-around the ribs.

1.5 kg of Pork ribs4 tbsp. of acacia honey3 tbsp. of cooking oil1 pinch cayenne pepper

1 large pinch of powdered ginger1 pinch ground cumin1 tbsp. of soy sauce

For 4 people

Préparation 15 min

Cooking time 45 min

waiting time 1 h



+ IN A RECIPE

Instead of the spices, mix honey and soy 2 tbsp of tomato sauce, juice of 1/2 orange, 2 tbsp. of wine vinegar for the marinade. Add 6 chopped onions and fried before serving with rice.

3. Divide the ribs in the plates and serve hot with fried rice.

36

37

Pasta bolognaise1. Wash and cut the eggplant and diced peppers. Peel and chop the garlic and onions.

2. In a casserole, brown the vegetables in oil with the garlic and onions. Mix well after adding the minced beef crumbled.

3. When everything is golden brown, add tomatoes, peeled, seeded and cut into chunks and herbs. Salt and pepper.

4. Simmer for 15 min. over low heat. Cook the pasta according to the package indication. Once they are cooked, serve it mixed with the sauce and sprinkled with Parmesan.

For 4 people

Préparation 20 min

Cooking time 20 min

Recipe_Prismapix

PHOTO_Carmen BAREA

400 g minced beef1 package of tagliatelli

1 eggplant1 red pepper

7 small tomatoes2 onions

1 garlic clove1 tbsp. Provencal herbs

2 tbsp. olive oil50 g grated parmesan

Salt and pepper

one more Recipe

Pesto pasta with corianderWhile pasta is being cooked, fry 60 g of pecans in a dry skillet. Mix them with 2 peeled garlic cloves, 1 teaspoon of coriander seeds, 2 bunches of corinader and 5 cl of olive oil. Continue to mix by pouring gradually 5 cl of oil and 2 tbsp of pasta cooking water. Salt and pepper. Mix the pasta with the sauce. Pepper and serve immediately.

38

Minute of broccoli with anchovies

500 g broccoli12 cherry tomatoes6 anchovy fillets in oil1 clove garlic2 tbsp. olive oilSalt and pepper

1. Separate the broccoli into florets. Cook for 3 minutes in salted water. Cool and drain.

2. Rinse the cherry tomatoes and cut them into quarters. Rinse, dry and cut the anchovy fillets into small pieces.

3. Heat the oil in a skillet with peeled and pressed garlic and anchovies. Cook for 1 min. over low heat, stirring. Add the broccoli and cook 2 min. over medium heat.

4. Add the cherry tomatoes and sauté for 1 min. over high heat. Add pepper and serve immediately.

For 4 people

Préparation 10 min

Cooking time 7 min



39

40

Stuffed zucchini with pine nuts

1. Rinse the zucchini, cut out a hat, remove the seeds and then remove the pulp by leaving 1/2 cm from the skin. Cook the zucchini shells 10 min. to steam.

2. Peel and slice the onions and garlic. Pour the boiling milk on the bread, and then crush it coarsely with a fork.

4 round zucchinis3 onions

2 cloves of garlic150 g of sausage meat

30 g of pine nuts100 g of stale bread

10 cl milk1 egg

2 tbsp. bread crumbs4 tbsp. of olive oil

1 pinch of nutmegSalt and pepper

For 4 people

Préparation 20 min

Cooking time 30 min



3. Heat in a skillet the half of the olive oil and brown the sausage meat. Add onions, garlic and zucchini pulp. Mix to it make well brown. Preheat oven th.7 (210°C).

4. Gather in a large bowl the content from the pan with the pine nuts, bread crumbs, whole egg, the nutmeg, salt and pepper. Mix well with a fork to get a homogenous stuffing. Fill the zucchini, sprinkle with bread crumbs, drizzle with remaining olive oil. Bake for 30 min. Serve hot or cold.

41

Sauteed zucchini with thyme

1. Rinse and sponge up the zucchini. Remove the ends, but do not peel. Split them into quarters lengthways, remove seeds, and then cut them into regular sections. Remove the roots of spring onions and slice them, and their green stems. Peel and press the garlic.

2. Heat the olive oil in a skillet. Add zucchini, onions and garlic, brown all while stirring constantly over high heat. Add thyme, salt and pepper. Cover, reduce the heat and simmer for 15 min.

4 zucchini4 spring onions2 cloves of garlic1 sprig of thyme40 g dried tomatoes in olive oil3 tbsp. of olive oilSalt and pepper

For 4 people

Préparation 15 min

Cooking time 15 min



one more recipe

Grated zucchini with feta cheeseRinse 5 small zucchini, cut the ends,

without peeling, grate them with a grid with large holes. Put them in a bowl filled

with ice water to firm up. Mix with 2 pinches of salt and 1 tbsp. of orange juice

and 1 tbsp. of lemon juice, add 3 tbsp. of olive oil. Emulsify the sauce

and add pepper. Drain the zucchini by pressing them in your hands. Season them with sauce, top with 300 g of feta cubes

and serve immediately.

3. Drain the dried tomatoes and cut them into thin strips. Add them to the fried zucchini at the end of cooking, stir and adjust seasoning.

4. Serve the zucchini iced starter or hot as accompanied with roasted meat or grilled.

42

Pasta with peppers and basil

400 g large pasta2 red peppers1 garlic clove

1 bunch of basil1 bunch of parsley

40 g pine nuts40 g of grated parmesan


1. Preheat the oven to 240°C (th.8). Bake peppers for 40 min. Let cool and then remove the blackened skin. Remove the seeds, pat the pulp and chop.

2. Rinse and chop the parsley and basil. Roast the pine nuts in a skillet. Mix the half of them with the garlic clove, add the herbs and 3 tbsp of oil. Salt and pepper the sauce.

for 4 people

Préparation 15 min

cooking time 1 h



3. Cook the pasta according to package indication. Heat the pulp of the pepper with 1 tbsp of oil. Drain the pasta, add the pulp of the pepper, sauce and roasted pine nuts. Stir, sprinkle with Parmesan and serve immediately.

43

Cannelloni with leeks and ricotta

for 4 people

Préparation 30 min

cooking time 30 min



1. Clean the leeks, slice them. Cook on low heat with butter and white wine until there is more liquid.

2. Combine the leeks with crushed ricotta and half of the Parmesan, add salt and pepper.

3. Peel and chop the garlic and onion. Fry them in oil, add the tomato pulp, salt and pepper and cook for 10 min. Plunge the lasagna sheets in boiling salted water until softened. Preheat oven th.7 (210°C).

4. Sponge up the lasagna on a cloth. Garnish with leeks stuffing, roll them into cannelloni. Arrange them in a dish, cover with tomato sauce, sprinkle with the remaining Parmesan and bake for 30 min. Enjoy warm.

1 kg of leeks1 onion

1 clove of garlic250 g of ricotta100 g of Parmesan

80 g butter8 lasagna sheets

1 large can of crushed tomatoes10 cl dry white wine2 tbsp. of olive oil

Salt and pepper

44

Vegetarian lasagna

1. Rinse the zucchini and eggplant. Drain and cut them into large slices in lengthways, without peeling. Coat with olive oil and let them brown in a hot pan, on both sides with salt and pepper.

2. Poach the lasagna for 5 min. in boiling salted water, drain bit by bit in on a cloth.

2 zucchini2 eggplants4 tomatoes

2 cloves garlic1 sprig of marjoram

2 balls of mozzarella40 g of Parmesan

12 rectangles of lasagna3 tbsp. olive oilSalt and pepper

for 4 people

Préparation 20 min

Cooking time 45 min



3. Peel and core the tomatoes, roughly chop the pulp. Peel and press the garlic, add the tomatoes with marjoram, salt and pepper. Cut the mozzarella into thin slices.

4. Preheat the oven th.7 (210°C). Grease a baking dish, arrange a layer of lasagna, a layer of vegetables, mozzarella and a layer of tomato pulp. Sprinkle with Parmesan, drizzle with remaining olive oil, and bake for 45 min. Serve hot.

45

350 g penne1 onion

150 g frozen peas150 g of frozen beans

12 cherry tomatoes5 cl white wine

1 l chicken stock3 tbsp. olive oil

40 g grated parmesan4 sprigs of basilSalt and pepper

1. In a skillet over low heat, melt the chopped onions with 2 tablespoons of oil for 2 min. Add the pasta. Mix for 1 min. then add the white wine. Let it evaporate.

For 4 people

Préparation 10 min

Cooking time 15 min



Penne in a risotto2. Add the half of the hot stock and peas. Cook for 5 minutes, stirring often. Pour the remaining stock, add beans and cherry tomatoes. Cook 5 min. longer, check the cooking. Add salt and pepper, add 1 .tablespoon of olive oil and Parmesan cheese, garnish with basil. Serve immediately.

46

Purple rice with tomatoes confits and spices

1. Cook the rice in boiling salted water, drain it and reserve it warm.

2. Rinse the cherry tomatoes, leaving them on the branches, wipe them. Rinse peppers, remove seeds and cut into strips.

2 cups rice2 branches of yellow cherry tomatoes2 branches of red cherry tomatoes1 red onion1 vanilla pod1/2 Espelette pepperolive oilSalt and pepper

for 4 people

Préparation 10 min

cooking time 20 min



one more Recipe

Red rice jambalayaHeat 2 tablespoons of oil in a skillet. Roast

400 g of pieces of chicken breast and 200 g of sliced chorizo for 5 min. and set aside. In the

empty but unwashed skillet, fry 1 onion, 1 heart of celery and 2 fresh chilies (which you

removed the seeds) chopped. Return the chicken and chorizo. Add 250 g of red rice from Camargue and 4 peeled and chopped tomatoes. Pour in 60 cl of

boiling water. Salt and pepper. Bake for 20 min. covered. Serve immediately.

3. In a non-stick skillet, sauté the red onion in the olive oil. Add tomatoes, cook over high heat for 3 min., add salt and pepper. Add the pepper and vanilla split in two. Cover with water halfway up, let reduce over low heat for about 20 min., add a little water from time to time if necessary. Remove the branches of tomatoes.

4. Add the rice. Stir gently in the pan. Serve immediately.

47

Tricolor risotto

1. Prepare the 3 risotto fol-lowing the package directions. Set them aside in a warm place.

2. Clean the asparagus, re-move the hard parts of the lower stems, wash them. Boil the chicken stock, cook the asparagus for 10 to 15 min. uncovered. Mix the asparagus and broth in a blender, reheat over low heat, adding the crème fraîche. Adjust the seasoning.

1 package risotto Pronto Gallo with dried Tomato (supermarkets)

1 package risotto Pront Gallo with asparagus (supermarkets)

1 package risotto Pronto Gallo alla Milanese (supermarkets)

1 bunch of green asparagus25 cl chicken stock4 cherry tomatoes

40 g Parmesan15 cl crème fraîche

Salt and pepper

For 4 people

Préparation 5 min

Cooking time 15 min

Recipe_PRISMAPIX


3. Rinse the tomatoes, cut them in half. Cut the Parmesan sha-vings.

4. Pour into the plates of cream of asparagus and arrange a layer of asparagus risotto, a layer of risotto alla Milanese and a layer of risotto dried tomatoes. Garnish with toma-toes and parmesan and serve im-mediately.

48

Custard with fennel

6 eggs2 hearts of fennel40 g of grated parmesan20 cl milk15 cl of crème fraîcheSalt and pepper

1. Rinse, drain and cut the fennel into slices. Put them in a pan, pour the milk, add salt and cook about 15 min. Preheat oven th.5 (150°C).

2. Mix eggs with the grated parmesan and crème fraîche. Add salt and pepper.

for 4 people

Préparation 10 min

Cooking time 35 min


PHOTO_Franck BEL

3. Mix the cooked fennel, except 4 slices, and mix with the egg mixture. Pour into 4 buttered ramekins. Bake in a bain-marie for 20 min, until surface of the custard brown.

4. Serve hot or warm, decorated with the reserved fennel.

49

Zucchini and mushroom

quiche

For the dough100 g soft butter200 g flour1 eggsalt

For the filling400 g small button mushrooms 1 zucchini1 garlic clove3 eggs3 tbsp. crème fraîche3 tbsp. olive oilSalt and pepper

for 4 people

Préparation 30 min

Cooking time 30 min

Recipe & STYLISME _Christina BEL

PHOTO_Franck BEL

1. Put the butter, egg and flour with a pinch of salt in a blender. Wait until the dough forms a ball and spread it into a mold previously buttered.

2. Rinse and dry the mushrooms and cut them into slices not too thin (except a few for the decoration). Sauté them in 2 tablespoons of olive oil. When they begin to brown, add garlic, peeled and chopped and continue the cooking for 5 min.

3. Rinse the zucchini, cut it into slices without peeling it and sauté it in the remaining oil with a little chopped garlic for 5 min.

4. Preheat the oven to 180°C (th.6). In a bowl, beat the 3 eggs with the crème fraîche, salt and pepper. Add the zucchini and mushrooms. Pour the mixture into the prepared pan, place the reserved mushrooms and bake for about 20 min. Serve the quiche warm or cold.

50

51

1. Peel the pineapple, cut into small pieces and put them in a pan with sugar. Stir and cook for 5 min. Remove from heat, add a pinch of cinnamon, and keep in cool.

2. Whip the cream into whipped cream in a very cold bowl.

for 4 people

Préparation 15 min

Cooking time 5 min


PHOTO_Franck BEL

speculoospineapple crumble

a pineapple8 speculoos

A pinch of cinnamon powder1 tsp. of sugar

20 cl of very cold cream

3. Divide the pineapple chunks in glass jars, cover with whipped cream and sprinkle with crushed speculoos. Serve well chilled.

52

Gingerbread crumble

4 slices of gingerbread4 apples75 g butter60 g flour60 g caster sugar 2 tsp. soup2 pinches of cinnamon

1. Preheat the oven th.6 (180°C). Cut the gingerbread into cubes. Scatter it on a baking sheet lined with greaseproof paper. Dry it in oven for 10 min.

2. Peel and slice apples. Cook them in a pan for 5 min. in 15 g of butter. Add 2 tbsp. of sugar and cinnamon. Continue the cooking for 1 min. and pour into a dish.

For 4 people

Préparation 10 min

Cooking time 31 min



3. Mix the gingerbread crumbs. Mix with remaining butter, flour and sugar, by crumbling them between in your hands to get granulous dough. Cover the apple dough with crumble and bake for 15 min. Serve warm.

53

Autumn crumble12 speculoos3 tbsp. of porridge oats2 apples2 pears1 tbsp. of brown sugar2 tbsp. of caster sugar50 g of buttera pinch of cinnamon1 tbsp. of golden raisins15 cl of lager

1. Crush coarsely speculoos, add porridge oats, brown sugar and 40 g of butter, then work with your fingertips until the mixture is sandy. Cool and refrigerate.

2. Preheat oven th.6 (180°C). Peel, remove the seeds and cut into slices the apples and pears. Heat the remaining butter in a pan and add fruits. Add cinnamon, raisins and cook for 10 min. over medium heat, covered. Remove cover and continue the cooking for another 5 min.

For 4 people

Préparation 15 min

Cooking time 25 min

Recipe_PRISMAPIX


3. Divide the warm stewed in a platter. Scatter over the dough. Bake the crumble in the oven for 10 min. Serve warm.

54

55

1. Toast the chopped walnuts in a dry skillet by stirring regularly. Macerate raisins in beaumes de Venise. Using a vegetable peeler, draw the washed lemon zest. Melt 80 g of butter over low heat.

2. Mix the powdered sugar, melted butter warmed, cottage cheese, egg and grated lemon zest. Mix flour, baking powder and spices. Incorporate them with cottage cheese. Add the toasted walnuts, grapes and beaumes deVenise.

3. Preheat the oven th.6 (180°C). Melt the remai-ning butter. Cover the baking sheet with grea-seproof paper. Shape the dough into a loaf and place it on the plate. Coat with butter and bake for 45 min. Sprinkle with icing sugar and slice. Serve at room temperature with ice.

Spice cake with walnutsFor 4 people

Préparation 30 min

Cooking time 45 min

Recipe_PRISMAPIX


90 g powdered sugar100 g butter125 g of cottage cheese1 egg1 lemon250 g flour1/2 sachet of baking powder1 pinch of ground cinnamon1 pinch of ginger powder60 g of walnuts100 g of golden raisins3 cl beaumes deVenise2 tbsp. of icing sugar

56

Coconut soufflés

1. Mix the cornstarch with the coconut milk. Add 40 g of sugar and vanilla sugar. Heat over low heat, whisking until boiling. Remove from heat and stir in 25g of butter and egg yolks, the grated coconut and rum.

2. Preheat oven to 180°C (th.6). Butter 4 small soufflé dishes and sprinkle with sugar.

For 4 people

Préparation 10 min

Cooking time 20 min



4 eggs + 1 egg white20 cl of coconut milk

2 tbsp. cornstarch60 g grated coconut

80 g sugar1 packet of vanilla sugar

40 g butter1 tbsp white rum

3. Whisk the egg white until stiff, add the remaining sugar and add it to the previous preparation. Pour into the soufflé dishes and bake for 15 min. Serve right out of the oven.

57

40 g flour70 g caster sugar30 cl whole milk50 g butter3 eggs70 g cooking dark chocolate 1 tbsp. icing sugar3 pinches vanilla powder1 tbsp. instant coffeeA pinch of saltchocolate chips for decoration

1. Melt 40 g of butter in a saucepan over low heat. Sprinkle with flour and whisk until frothy.

2. Boil the milk with 70 g of sugar. Add the instant coffee and chocolate. Melt over low heat. Then pour on the butter, stirring constantly. Boil and remove from heat, add the egg yolks. Let cool cream, stirring regularly.

For 4 people

Préparation 25 min

Cooking time 30 min

Recipe_PRISMAPIX


Coffee soufflés3. Preheat the oven to 210°C (th.7). Whisk the 3 egg whites until stiff with a pinch of salt. Gently fold in the cream.

4. Butter 4 small soufflé dishes. Fill them three-quarters of preparation. Smooth the surface with a spatula. Bake for about 15 minutes until the soufflés are risen. Sprinkle with icing sugar and put it back in the oven for 5 minutes. Serve immediately decorated with chocolate chips.

58

Small chocolate soufflés

For 6 people

Préparation 20 min

Cooking time 10 min

Recipe_PRISMAPIX


1. Preheat the oven to 200°C (th.6-7). Bring the cream to a boil with 50 g of sugar. Remove from heat, melt the chocolate, broken into pieces. Mix well. Stir in the egg yolks, whisking briskly.

200 g cooking dark chocolate80 g sugar + 2 tbsp. for the molds20 g butter10 cl single cream4 eggs1 tbsp. icing sugarA pinch of salt

2. Beat the egg whites until stiff with a pinch of salt then add the remaining sugar while continuing to beat. Gently fold one third of the whites into the chocolate mixture and then add the rest.

3. Butter and sprinkle with sugar five individual soufflé dishes. Pour the mixture up to three quarters and bake for 15 min., dust with icing sugar and serve immediately.

59

Orange shellsoufflés

For 4 people

Préparation 25 min

Cooking time 15 min

Recipe_PRISMAPIX


1. Cut a hat on each orange and re-cut the base to stabilize them. Hollow out them, squeeze the pulp to obtain 4 cl of juice.

4 grapefruits2.5 cl grapefruit syrup15 g cornstarch15 cl of semi-skimmed milk10 g butter3 eggs4 cinnamon sticks50 g caster sugaricing sugarsalt

one more recipe

Orange soufflésGrate the zest of 2 untreated

oranges. Peel them raw and separate the quarters. Sprinkle

them with 5 cl of orange liqueur. Bring 25 cl of semi-

skimmed milk to a boil with the zest. Mix 3 egg yolks and 100 g of sugar. Stir in 30 g

flour and dilute with milk. Let it thicken over low heat, stirring constantly then add the orange juice. Whisk 5 egg

whites until stiff with a pinch of salt . Incorporate them into

the cream. Pour the mixture into a lightly buttered soufflé

dish, by interleaving the orange segments. Bake for 15

min. at 210°C (th.7). Sprinkle with icing sugar and serve

immediately.

2. In a saucepan, mix the milk, cornstarch and caster sugar. Bring to a boil and add the orange juice. Boil again and remove from heat, add egg yolks, stirring, then stir in the butter. Vigorously mix the cream. Preheat oven 180°C (th.6).

3. Whisk the egg whites until stiff with a pinch of salt and sugar. When they are firm, add the grapefruit syrup and mix them with the cream.

4. Fill the fruit shells with this mixture. Prick with a cinnamon stick in the center. Place them in a baking dish and bake for 10 min. Serve immediately sprinkled with icing sugar.

60

1. Beat the cream into whipped cream. Gradually add the sugar while continuing to beat. Fold the whipped cream in the cottage cheese. Cool and refrigerate.

2. Peel the oranges, removing all the white membrane, separate the quarters,sprinkle with vanilla sugar and set aside in a cool place.

for 4 people

Préparation 30 min

no cooking



Orange with cottage cheese mousse

4 oranges200 g cottage cheese 20% fat

20 cl single cream4 tbsp. cherry jam2 tbsp. icing sugar

1 packet vanilla sugar20 g husked almonds

3. Cut the almonds into sticks, roast them in a non-stick skillet.

4. Divide the orange segments in verrines, place a layer of foam and then the cherry jam and another layer of foam. Finish with almonds. Serve well chilled.

61

62

indexaAutumn crumble 53_

cCannelloni stuffed with tuna 19_

Cannelloni with leeks and ricotta 43_

Caramelised pork ribs and rice pilaf 35_

Caramelized pineapple crumble 50_

Cardoon soup 15_

Chicken fricassee with comté cheese 27_

Chicken strips with catalan 24_

Chicken strips with green 25_

Chicken strips with peanut 26_

Chicken with lasagna and eggplant 22_

Chicken pilaf with vegetables and saffron 31_

Coconut soufflés 56_

Coffee soufflés 57_

Cream of lamb’s lettuce 14_

Crostini 8_

Custard with fennel 48_

eEggs casserole with chorizo 17_

Endives with ham 34_

fFresh goat cheese peppery with raisins 9_

gGingerbread crumble 52_

kKtipiti 4_

mMinute of broccoli with anchovies 38_

oOnions tart 10_

Orange with cottage cheese mousse 60_

Orange shell soufflés 59_

pPancakes with chicken curry 29_

Parmentier of chicken 28_

Pasta bolognaise 36_

Pasta with peppers and basil 42_

Pastry of tuna 21_

Pastry with sardines 20_

Penne in a risotto 45_

Pepper terrine 12_

Purple rice with tomatoes confits and spices 46_

rRadish slices of salted butter 7_

sSauteed zucchini with thyme 41_

Slices of goat cheese and prosciutto 6_

Small chocolate soufflés 58_

Spice cake with walnuts 54_

Stuffed zucchini with pine nuts 40_

tTartar of beef heart 16_

Tartar of mackerel 18_

Tartiflette 32_

Tartlets with mushroom of paris 11_

Tricolor risotto 47_

Turkey and pilaf rice with vegetables 30_

vVegetable rolls 13_

Vegetarian lasagna 44_

zZucchini and mushroom quiche 49_

a realization ès-cuisinephotographs © Prismapix / ès-cuisine© 2011 editions ès-cuisineeditorship : prisma pressegraphic design : shirley leong homock execution chroma : claire nijnikoffprinted by adm imprimerie numérique

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