For the vegetable soup, boil water and dissolve soup cubes in it. Cut the vegetables into small pieces and boil them. Cut leek into strips and chop parsley and add after 10 minutes. Let it boil until the vegetables are cooked through.
Mix mashed potato powder with milk and water to make a dough. Add the egg. Season with salt and a pinch of nutmeg. Add bread crumbs, butter and a heaping teaspoon of chopped parsley and crabmeat. Knead. Shape the dough into rolls about 2 cm thick. Cut into 5 cm long pieces. Heat coconut oil … Read more
For the Cointreau cream, mix the sugar, Cointreau, yogurt and sour cream until the cream is smooth. Divide into four bowls, let stand a little in the refrigerator and serve the Cointreau cream garnished with a mint leaf each.
Ingredients
First peel the potatoes and cut them into slices. Heat olive oil in a wide pan and fry the potato slices in it for 2 minutes per side until crispy. Add shallots, meatloaf, green beans and thyme and toss for about 4 minutes. Season with sea salt, ground pepper and ground cumin. Fry fried eggs … Read more
For the vanilla vinaigrette, cut the vanilla bean lengthwise and scrape out the pulp. Bring the pulp, the pod and the orange juice to a boil in a small saucepan. Simmer for a few minutes until a reduction of 150 ml is obtained. Allow to cool and remove the pod. Mix in the honey and … Read more
Ingredients
(Lotte à L’ Armoricaine) Cut the skinned fish into large pieces and turn them in flour to the other side. Heat the butter in a saucepan, pour in the fish pieces with the chopped onions and fry until golden. Flambé with the Calvados and extinguish with the wine. Add the tomatoes with the garlic and … Read more
Remove peel from potatoes and carrots and grate coarsely. Clean leek and cut into small strips. Finely grate cheese and mix with potatoes, carrots and leek. Season everything with salt and pepper. Fold in egg and let rest for 10 min. Mix yogurt with sour cream or crème fraiche, honey and grainy mustard. Chill. Heat … Read more
