Recettes - Side Dishes

Creamy Leek Fondue

- Wash the leeks. We will only use the white and light green parts (keep the green for other recipes)
- Cut into into slices 5–10 mm thick
- Melt the butter in a pan, add the leeks and sweat over low heat, for about 30 minutes, stirring stirring occasionally
- Add the mustard, lemon juice, cream, salt and pepper and cook over low heat for about 10 minutes


Serve with meal or fish


Tips & Suggestions
- Goes well with Steamed Salmon Fillet

 

Creamy Leek Fondue

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Zucchini rosti

- Wash the zucchini and grate
- Salt the grated zucchini and toss them with salt in a colander. Let them sit in the sink for about 2 hours to drain the water out
- Peel and chop the onion and garlic
- Place the grated zucchini, onion, garlic, basil and grated cheese in a large dish
- Add the egg, bread crumbs, salt, pepper and mix until a slightly sticky mass
- Heat the oil in a frying pan
- Put in small heaps, flatten with a spatula and fry a few minutes on each side until they are golden brown
 
Serve with meat or fish

 

Rösti de courgettes au comté

 

Rösti de courgettes au comté

 

Rösti de courgettes au comté

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Fried patty pan squash and snow peas

- Peel the patty pan squash and remove the seeds
- Cut into thin slices or sticks
- Peel the potatoes, cut them into pieces and cook in microwave for 10 mn
- Wash the snow peas and snap off both ends with your fingers
- Peel and chop the onion
- Peel and chop garlic
- In a frying pan, sauté the onion for a few minutes
- Add the sliced pan squash, garlic, salt, pepper and simmer, covered, for 15 minutes
- Add the peas and cook 10 minutes more
- Add the cooked potatoes and mix


Serve as an accompaniment to meat or fish

 

Fried patty pan squash and snow peas

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Sweet Potatoes Purée

- Bring water to the boil in a saucepan
- Peel the sweet potatoes and cut into 3 or 4 depending on the size
- When the water comes to a boil, put the sweet potatoes inside
- Wait back to the boil and cook about 30 minutes until potatoes are cooked
- Drain and puree with a hand mixer or fork
- Add the cream and milk until desired consistency
- Salt and pepper
- Serve hot (warm if necessary)

 

Sweet Potatoes Purée

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Broccoli and blue cheese Puree

- Peel and detail the potatoes into cubes
- Separate the broccoli florets
- Rinse vegetables and cook about 20 mins in boiling salted water
- Peel blue cheese and cut some thin slices or chips (which will be used for presentation)
- Cut the rest into small pieces
- Drain the vegetables and mash well with a blender or a potato masher
- Put the puree in a large saucepan
- Add butter and milk (adjust according to desired consistency)
- Reheat over low heat, stirring
- Incorporate pieces of blue cheese while stirring
- Salt and pepper
- Put in a serving dish and decorate with small strips of blue
- Serve hot

 

Broccoli and blue cheese Puree

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Quinoa Tabbouleh

- Cook quinoa according to package directions
- Drain and cool under the cold water tap
- Clean and finely chop the white onion (including approximately ¾ of green stems)
- Wash and finely chop the mint and parsley
- Chop the tomatoes
- Place all ingredients in a bowl
- Drizzle with lemon juice, a drizzle of olive oil, salt and pepper
- Stir and taste. Adjust seasoning if necessary
- Refrigerate until ready to serve

 

Quinoa Tabbouleh

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Potato Knödel (german recipe)

- Cook 14 oz (0,88 lb) potatoes, let them cool and grate
- Wash the leek, thinly slice or pass it to the blender
- Grate the raw potatoes remaining (17,6 oz /1,10 lb / 500 gr)
- Boil the milk or water and pour over raw potatoes and drain them immediately
- Squeeze the raw potatoes pressing firmly in the hands to extract as much juice as possible
- In a large dish, drained potatoes, cooked potatoes, leeks, parsley, eggs, 2,11 oz of flour, salt and pepper
- Mix thoroughly
- Taste (step a little difficult ... but important) and season
- Cut the bread into small croutons and brown the croutons with butter (or oil) in a skillet for a few minutes
- Add half of the croutons in the mixture and mix
- Leave the other half of the croutons in the pan off the heat
- In a large pot, bring 100 fl oz water to boil
- Put 50 gr of flour on a plate
- flour your hands and form small balls by introducing croutons
- Poach 20 minutes in simmering water
- Remove dumplings with a slotted spoon into a colander to drain


Preparation of a sauce with cream (very common in Germany)
- Before serving, put the pan with the rest of crouton heating
- Add 7 1/2 fl oz cream
- Stir well and pour over the hot dumplings


Serve with a goulash or another meat sauce

 

Potato Knödel (german recipe)

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Flat beans & tomato salad

- Peel and chop the onions
- Peel the garlic cloves
- Chop 4 cloves garlic, and cut the remaining ones into two or four pieces depending on size
- Cut the tomatoes into small pieces
- Wash flat beans, cut the ends and detail into pieces
- Sauté the chopped onion in olive oil
- Add the flat beans and saute for a few minutes until they turn to a pretty green color
- Add the tomatoes and garlic and and cook over low heat for 30 mins
- Serve


Tips & suggestions
- If you do not have ripe tomatoes, you can replace them with a can of crushed tomatoes
- This salad is even better the next day

 

 

Voir la recette...

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