Recettes - Main Courses

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

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Potato Leek Gratin Recipe

- Wash the leeks, cut in half and cook for 20 mins to steam
- Peel the potatoes, lock them in a plastic bag and bake 10 mins in the microwave (or cook them in water for about 20 mins)
- Cut the bacon into small strips
- Preheat the oven (400 F)
- Prepare a béchamel sauce by melting the butter in a heavy saucepan, add flour and mix until a uniform, homogeneous mixture is obtained. Then add the milk little by little, salt, pepper, grated nutmeg and cook low heat, stirring constantly until the sauce thickens. Taste and adjust seasoning, béchamel should not be bland.
- In the baking dish, arrange the leeks, and potatoes slices
- Divide the bacon, pour the béchamel and cover with slices of raclette
- Bake in a hot oven for 30 mins

 

Potato Leek Gratin Recipe

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Potatoes and cancoillotte cheese Gratin

Potatoes and cancoillotte cheese Gratin


  
Brussels sprouts gratin with raclette cheese
Brussels sprouts gratin with raclette cheese

 

endive grain with cancoillotte cheese
endive grain with cancoillotte cheese  

 

Voir la recette...

One pan/pot pasta with chicken

- Peel the onion and chop
- Peel and chop the garlic clove
- In a large pan or casserole, put all the ingredients
- Cover with chicken tips
- Bring to a boil and cook over low heat for about fifteen minutes, stirring occasionally
(add a little water if necessary)

Voir la recette...

Parmentier chicken with zucchini

- Wash the zucchini under cold water, cut off both ends. Grate and drain in a colander over a container
- Peel, wash, cut the potatoes into chunks and cook them in a pan of water until cooked (about 20 mins)
- Meanwhile, peel the garlic and onions
- In the bowl of the mixer, chop whole chicken cut into pieces, onion cut into wedges and garlic
- After the potatoes are cooked, preheat the oven (400 F)
- Mash the potatoes with a potato masher
- Add the butter and mix
- Slowly add milk until you reach your desired consistency(puree should not be too runny)
- In a bowl put the ingredients that have been passed to the blender, grated zucchini, eggs, olive oil, parsley, thyme, pepper, salt, pepper and mix well with hands
- Taste and adjust the seasoning
- Cut the Reblochon Cheese into thin slices in lengthwise, keeping the skin
- Put the chicken & zucchini mixture in the bottom of a baking dish
- Cover evenly puree using a ladle without much crushed (the two preparations should not be mixed)
- Top with slices of Reblochon (skin side up) or grated Cheese
- Bake in a hot oven for 45 mins

 

Parmentier chicken with zucchini

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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

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fish gratin with mushrooms

- Preheat (400 F / 200 °)
- Peel and chop the shallots
- Peel and chop the garlic clove
- In a skillet, sauté the shallots for a few minutes in a little olive oil
- Clean and cut the mushrooms into strips
- Add the mushrooms to the pan, garlic, parsley, salt, pepper
- Mix and cook over low heat for 10 mins until the mushrooms are melting
- Taste and adjust seasoning if necessary
- In a bowl, mix the cream with the egg yolks, turmeric, a little salt and pepper
- In a baking dish place the fish fillets
- Cover with mushrooms, using a slotted spoon
- Top with sauce
- Add mozzarella slices on top
- Bake in a hot oven for 40 mins


Serve with rice or steamed potatoes

fish gratin with mushrooms



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Salmon in brick pastry

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Wine & herb marinated cod
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Hungarian Goulash
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Voir la recette...

Chicken meatballs with bell peppers

- Put the chicken (chopped or not) in a bowl, cover with milk and soak for about 30 minutes (optional but recommended for a more tender chicken)
- Squeeze out and mix the chicken if it is not done
- Wash and seed the peppers, cut into pieces and put them in the blender bowl
- Add the onion and garlic, peeled and cut into chunks
- Add the parsley and spices
- Mix all finely
- Put in a bowl with the chopped chicken and an egg
- Knead thoroughly with your hands
- Taste and adjust the seasoning
- Add crumbs, mix together and form the mixture into meatballs
- In a pan bring to boil the broth with tomato paste, salt, pepper
- When the broth comes to a boil, reduce heat and gently lay the meatballs in broth
- Cover and simmer for one hour at medium heat (watch the cooking and add more broth if needed / return halfway through cooking meatballs if they are not completely submerged)


Serve with potatoes, pasta, couscous, vegetables ...


Tips & suggestions
You can stuff these meatballs with cheese. It's really good. In this case, take a ball of mozzarella, then cut into cubes and stuff like the picture



 

chicken meatballs with bell peppers

 

chicken meatballs with bell peppers

chicken meatballs with bell peppers

chicken meatballs with bell peppers

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...

Tunisian Chakchouka

- Wash and cut tomatoes into cubes
- Wash and seed peppers and cut into cubes
- Cut the merguez sausages into chunks
- Peel and mince the shallot
- Sauté shallots in olive oil, in large saucepan, for a few minutes
- Add chopped tomatoes, peppers, chilli, merguez sausages, caraway, salt and pepper
- Cover and simmer for about 30 minutes
- Peel the potatoes, enclose them in a plastic bag and cook in the microwave on full power for 10 minutes
- When the potatoes are cooked, let cool, cut into slices and add to the dish
- When the dish is cooked, break 4 eggs on the surface and cook for a few minutes
- Serve immediately

 

Tunisian Chakchouka

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Lemon and herbs Chicken Recipe

- Preheat oven to 350 F (180°)
- Peel and chop onions
- Peel the garlic cloves
- Wash the lemons, remove the ends and cut into slices
- Place the chicken thighs in a baking dish with lid
- Divide the chopped onion, cloves of garlic, lemon slices
- Drizzle with white wine
- Sprinkle the spices, salt, pepper
- Put the lid and cook in the oven for 2:30
- Peel the potatoes, wash them, cut them into pieces and add to the dish 1 h before the end of cooking. Add a little stock if necessary
- Serve hot

 

Lemon and herbs Chicken Recipe

 

Pour entrer une photo dans description

Voir la recette...

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