Recettes - Main Courses

Eggplant parmigiana

- Wash the eggplant, cut into slices and pre-cook them in the microwave for 10 mins (pre-cook an eggplant at a time)
- Meanwhile, prepare a quick Bolognese sauce (recipe here)
- Add 2 tbsp parmesan with Bolognese sauce and mix
- Preheat the oven (450 F)
- In a baking dish, put a layer of meat sauce
- Cover with a layer of eggplant and sprinkle with parmesan
- Repeat the operation once and finish putting the rest of the Bolognese sauce
- Top with mozzarella slices
- Bake in hot oven for about 35 mins until the mozzarella is based

Eggplant parmigiana

Eggplant parmigiana


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Brussels sprouts gratin with raclette cheese

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Mushroom and cheese Cassolettes
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One pan/pot pasta with chicken
One pan/pot pasta with chicken  

Voir la recette...

Carbonnade (Flemish Beef and Beer Stew)

- The D-day (or two days before it’s even better)
- Peel and chop onions
- In a casserole dish which can be used on the hob and in the oven, melt the butter
- Put the onions and cook over low heat, covered, for 10-15 mins until tender and translucent
- Cut the meat into cubes
- Peel and crush the garlic cloves
- Cut the slices of bacon into chunks
- Add bacon and garlic in the pan with the onions and sauté for a few minutes
- With a slotted spoon, remove the onions and bacon from the pan, put the meat cubes instead and cook over high heat for about 10 minutes, stirring regularly so that the meat is sealed on all sides
- With slotted spoon, remove the meat (there must be a lot of juice in the pan)
- Put the sugar in the juice and reduce over high heat for about 3 mins
- Lower the heat, add onions, meat, bouquet garni, a little salt, pepper and mix
- Add beer and mix
- Preheat the oven (300 F)
- Continue to heat the pan over low heat while the oven preheats
- Spread the gingerbread slices with mustard and place on the top of the dish stew
- Cover and bake for 3 hours
- The next day, gently stir the stew and cook again in the oven for 1 hour before serving (best to do it in 3 steps (3 hours the first day, 1 ½ hours the second day and 1 houre the third day before serving)
 
Serve with french fries, steamed potatoes or tagliatelle

 

Carbonnade (Flemish Beef and Beer Stew)

Voir la recette...

Stuffed Meatballs with Marinara sauce

Marinara Sauce
- Peel 4 cloves garlic, degerminating, cut in half and sauté in olive oil
- Add the crushed tomatoes, sugar, capers, chopped basil, balsamic vinegar, salt, pepper and cook over low heat, covered, for 50 mins

Meatballs

- Preheat the oven (410 F / 210°)
- Peel and finely chop the onions and garlic (x 3)
- Cut the mozzarella into 16 small cubes
- In a large bowl, mix together the onion, garlic, parsley, Parmesan cheese, eggs, bread crumbs, pepper, 4 tbsp marinara sauce, salt, pepper
- Add ground beef and mix with your hands to mix well
- Taste and adjust the seasoning
-  Form the meat mixture into 16 meatballs, rolling between your palms
- Take each ball and stuff it with a cheese cube
- In a baking dish, spread a thin layer of marinara sauce
- Remove the meatballs and cook in a hot oven for 30 mins
- Serve with rice and sauce marinera remaining

 

Stuffed Meatballs with Marinara sauce

Voir la recette...

Duck breast with sweet and sour sauce

- Score the skin of the duck with a sharp knife without slicing into the meat
- Peel and chop the shallots
- Press the orange
- Heat a heavy skillet without getting fat
- When the pan is hot place the breasts in skin side down
- Cook over high heat 7/8 minutes
- Drain the duck breasts, remove the excess fat
- Put the duck breasts in the pan on the other side and cook for 4/5 mins
- Remove the breasts from heat and keep warm
- Add the shallots to the pan and cook, stirring for 2 minutes
- Add the orange juice and mix
- Add honey and mix
- Salt and pepper
- Cut the duck breast into slices
- Place the duck slices on plates and drizzle with sauce
- Serve with sautéed apples and rice

 

Duck breast with sweet and sour sauce




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Salmon in brick pastry
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Voir la recette...

Red peppers stuffed with chicken and goat cheese

- Preheat the oven (518 F)
- Cover a baking sheet with aluminum foil
- Wash the peppers, cut in half lengthwise, remove the seeds and extract maximum white parts with a small knife
- Halve the chicken breasts in the lengthwise
- In small bowl, stir together cumin, salt and pepper. Rub all over chicken.
- Cut the cheese into pieces
- On a baking sheet, put the4 pepper halves (skin side down)
- Top each pepper with an half slice of chicken
- Spread the cheese over
- Sprinkle with thyme
- Drizzle with olive oil
- Add a slice of chicken
- Finish by covering with the remaining ½ peppers
- Bake in a hot oven for 30 minutes

 

Red peppers stuffed with chicken and goat cheese

Voir la recette...

Hungarian Goulash

- Wash and core the red pepper parts and cut into small cubes
- Cut the meat into cubes (about 1 ½ inch)
- Heat oil in large sauté pan over medium heat
- Sauté the meat cubes and remove
- Replace meat with the sliced onions and sauté for a few minutes
- Add the diced peppers, cover and cook over medium heat for 10 mins
- Return the meat, add spices, salt and broth
- Cover and cook on low heat for at least 3:00

  Serve with potatoes, spaetzle, knödel


Tips & Suggestions
- Replace part broth with red wine
- Add potatoes cut into chunks 1:00 before the end of cooking

 

Hungarian Goulash

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Warm lentil salad

- Wash and rinse the lentils
- Peel and chop the onions and garlic
- Peel the carrots and cut into slices
- Cut the sausages into slices
- Cut the bacon into small pieces
- Put the lentils in a large pot with the sliced carrot, garlic, half the onion, thyme, half the parsley, salt, pepper
- Cover generously with water. Bring to a boil
- Turn the heat to low, add the sliced sausages, bacon and simmer, partially covered, about 20-25 minutes
- Whisk the olive oil, mustard, and balsamic vinegar together until thick. Stir in remaining onions and parsley
- Toss with the warm, drained lentils
- taste and adjust seasoning

Serve warm

 

Warm lentil salad

Voir la recette...

Easy "land and sea" sautéed

- Thaw shrimp and calamari
- Cut the meat into bite-size pieces
- Cut the squid into 4 slices
- Cut the squid rings in two parts
- Cut the chorizo into thin slices
- Wash and seed bell peppers and cut into small cubes
- Peel and chop onions
- Sauté onions in olive oil, in large saucepan, for a few minutes
- Add all the ingredients (except the broth) and cook for 5 minutes, stirring
- Add the stock, bring to boil, reduce heat and simmer for 20 minutes, uncovered, until the rice has absorbed most of the broth
- Serve hot

 

Easy land and sea sautéed

 

Easy land and sea sautéed

Voir la recette...

Penne with eggplant and chicken

- Cook the penne according to package directions
- Peel and chop the onions and garlic
- Wash the eggplant and cut into cubes
- Cut the chicken into small cubes
- In a skillet, sauté the onions in olive oil for a few minutes
- Add the garlic, parsley, thyme, chicken and eggplant and cook, covered, over low heat for 40 mins
- Mix together Penne and chicken mixture
- Serve with parmesan

 

Penne with eggplant and chicken

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Zucchini and beaf Gratin

- Preheat the oven (400 F)
- Wash zucchini, remove ends and cut into slices
- pre-cook the zucchini in a microwave until quite tender (about 10 mins) - Peel and finely chop the onions
- Peel and chop the garlic cloves
- Sauté the onions in a little olive oil for a few minutes
- Add ground beef, garlic, salt, pepper and cook over high heat until the meat is cooked
- Lower the heat, add the cream, chopped tomatoes
- Taste, adjust the seasoning and simmer for ten mins
- Put the couscous in the bottom of a baking dish
- Add the meat mixture
- Arrange zucchini slices, slightly overlapping, over pesto
- Salt and pepper
- Top with sliced mozzarella
- Bake in a hot oven for 30 mins

 

zucchini and beaf Gratin

Zucchini and beaf Gratin

Voir la recette...

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