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Food / Wine

Recipes January 2006


January recipes from 


Beetroot veloute with crème fraiche

Preparation: 25 Minutes

Cooking Time: 20 minutes

Ingredients (for 4 people)

Olive oil (15 ml)
Chicken stock (500 ml)
1 good size Beetroot cooked and peeled
2 Tomatoes
1 tablespoon of crème fraiche
Salts & Pepper


In a saucepan over medium heat pour one tablespoon, when the olive oil is hot add the onions, sauté until golden. Add the tomatoes and the beetroot peeled diced, pour the chicken stock, and cook for 20 minutes, stirring regularly.
Pour everything into an electric mixer. In a Pan gently cook the mixture.
Away from the stove, mix a tablespoon of crème fraiche.
Serve Hot.
Tips: You can add a bit of lemon juice

Preparation: 15 minutes

Cooking time: 30 minutes

Ingredients (for 4 people)

4 duck magrets
10 Clementine’s
1 Table spoon of Honey
Salt & Pepper  

Before cooking the magrets, remove as much of the skin as possible. In a hot pan cook the duck on the skin side. Add salt & pepper.

Let the magret take a nice pink color. Turn them and cook gently for another 6 to 8 minutes.

Keep them aside. In a bowl take the zest of 2 clementines and their juice.

In another frying pan, add the zest, the clementines juice, and a tablespoon of honey, cook for 5 minutes stirring regularly.
Season if needed.

Peel and separate into segments 8 Clementines. Add them to the juice and let them cook for 2 minutes.

Display: Dispose the Clementines segments in the plates add the magrets, pour the sauce over the top.

Petits salés aux lentilles vertes du puy

Preparation: 30 minutes

Cooking time: 2 Hours

Ingredients (for 4 people)
500 g lentils du Puy
450 g of salted spare ribs
400 g of salted blade
100 g of pure pork fat
1 large onion stuck with 2 cloves
½ Leek
1 Carrot
1 bouquet garni (thyme and rosemary)

Soak the salted spare ribs and blades in cold water for at least two hours. Rinse all the pieces. In a pan with plenty of cols water, place the pieces. Cook slowly for 1 hour and an half .
Pick over 500 g of lentilles du Puy, then wash, drain and cook for 20 minutes.
In a frying pan cook the pork fat with the carrot, onions and seasoning, add the beef stock and cook for 30 minutes.
Add the lentilles du Puy to the preparation. Remove all the meat and reserve in a warm place.
Place in a large serving dish and arrange the sliced meat on the top.

Rice pudding with vanilla and cinnamon

4 ramequins
·    100 g round grain rice
·    40g of sugar
·    ¼ tablespoon of cinnamon
·    ¼ tablespoon Vanilia pod
·    2 egg yolks
·    1 Orange Zest

Boil water in a saucepan with a bit of salt. When it simmers add the rice previously washed under cold water. Let simmer for 5 minutes and rinse with cold water.
Heat the milk with the vanilla stick and orange zest and a table spoon of cinnamon.
When the milk is hot enough add the rice and stir continuously for 40 minutes.
After cooking is complete remove mixture from heat. In a separate bowl, combine eggs yolk with 2 tablespoons of milk. Gradually add this egg yolk mixture to the hot rice.
Add the sugar and stir continuously for 5 minutes.
Pour this into a ceramic casserole type container or individual custard dishes or ramekins. Allow to cool before eating.

Tips: You can use raisins to bring a bit more flavor to the dessert.

Bon Appétit!


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