STEP 1

For the stuffing

In the meat grinder, chop  the meats, slice the onion and garlic and mix everything in a bowl.

STEP 2

Put a little bit of neutral oil in a pan and cooked this stuffing by crumbling it with a spatula for 5 minutes on high heat.

STEP 3

Salt and pepper at the end of cooking and set aside.

STEP 4

In this still warm stuffing, add the parsley and chopped basil, the nutmeg powder, the sweet pepper and the whole eggs.

STEP 5

Mix by hand, add the rusks or breadcrumbs until you get a barely consistent stuffing while incorporating the Parmesan. Reserve 50 g of this stuffing for the sauce.

STEP 6

Butter generously an oven dish. Stuff the tubes with raw cannelloni, butter them lightly (with butter ointment) and align them in the dish.

STEP 7

( the sauce )

Lightly mix the tomatoes with the juice to remove the large pieces. In a saucepan, put a little bit of neutral oil, add the peeled tomatoes, tomato sauce with herbs of Provence, Tomacouli sauce and sugar, mix and heat over low heat.

STEP 8

Meanwhile, put a little bit of neutral oil in a pan and lightly sauté the onion, garlic, parsley and basil finely chop for about 5 minutes, stirring well with a spatula.

STEP 9

Put this preparation in a robot, add the 50 g of stuffing previously reserved and mix lightly. (3 to 4 pulses), season pepper and salt according to taste.

STEP 10

Stir into the pot of tomato sauces while stirring with a spatula until completely diluted (1 to 2 minutes).

STEP 11

For this sauce over the cannelloni, taking care to spread them one by one using a spatula to distribute the sauce well.

STEP 12

Sprinkle the Parmesan, add a little bit of olive oil, put the grated Gruyère and sprinkle a few nuts with butter

STEP 13

Preheat the oven to 200° and bake for 20 to 25 minutes (control the cooking of the cannelloni with the tip of the knife).

STEP 14

Serve with a salad and a fresh rosé.

STEP 15

Enjoy your meal!

Preparation: 1 h -Cooking: 25 min

13.5 garlic cloves

6.5 g parmesan

musca depiment sweet butter

833.5 g of raw cinnamon (22 tubes)

1666.5 g beef

833.5 g veal

500 g pork

6.5 oeufs

13.5 crushed rusks or 2 to 3 glasses of breadcrumbs

666.5 g of fresh craime tomato sauce with herbs of Provence

(type Tomacouli Panzani)

3.5 onions

10 cloves of garlic

3.5 sugar cubes

6.5 tbsp of Parmesan

233.5 g of gruyère Grated

butter

1666.5 gof tomatoes peeled in juice

Utensils

chopper

Bowls

Wooden spoon

knife

Mixers

Stoves

Spatula

Ovens

Pans

pastry robot

Graters

kitchen scale

Osso bucco Milanese 

STEP 1 Finely chop the onions and the carrot. Brown them for 10 minutes in a casserole dish with 2 tablespoons of olive oil.

 2ND STEP Incorporate the crushed garlic, then the tomatoes, the celery tied with the bay leaf and finally the parsley stalks.

STEP 3 Lightly flour the slices of osso bucco. Brown them in a frying pan on both sides in 3 tablespoons of olive oil. Salt and pepper.

 STEP 4 Put the slices in the tomato sauce. Deglaze the pan with the white wine, pour into the casserole.

 STEP 5 Add the crumbled stock cube and 15 to 20 cl of water. Cover and simmer for 1½ hours.

STEP 6 Grate the lemon zest, mix in the chopped parsley and pour everything into the casserole dish. Leave to cook for 5 minutes 

Utensil: 

scales, saucepan, paring knives, frying pan, rondo, whisk 

INGREDIENTS :
 200g rice
 150 g button mushrooms
 1 shallot
 60 g grated parmesan
 1 tbsp fresh cream 
70 cl of water 
1 vegetable stock cube
2 tbsp olive oil salt pepper sprigs of parsley 

STEP 1 Fry 1/2 chopped onion in a pan in a mixture of butter and olive oil. Add chopped parsley.

 2ND STEP Pour 20 cl of white wine, to deglaze the onions. 

STEP 3  Wait for evaporation.

 STEP 4 Add the mushrooms and fry them.

 
STEP 5 Then add the risotto rice (140 g) and wait until it is translucent. Mix well. 

STEP 6 Add chicken broth, with hot water, about 50 cl, enough to contain the risotto.

 STEP 7 Lower the heat to low heat. Season with salt, pepper, garlic.

STEP 8 Leave to cook for about 45min, but watch the cooking, and from time to time, stir, and add a little broth if necessary (about 2 more ladles, depending on the quantity).

STEP 9 Simmer, and stir constantly, until absorbed. 

STEP 10 Taste the rice, and once cooked, melting, add the cream in the preparation, cook again, stirring 5-10 min.

 STEP 11 Drain, add the grated parmesan and a knob of butter, if desired.

 STEP 12 Re-season if needed.

 STEP 13 Arrange in deep plates.

 STEP 14 This mixture can be accompanied by fish, to do this, add the fish to the preparation about 20 minutes before the end of cooking, and let it cook in the preparation.

 STEP 15 Enjoy your Food !

Utensil:

1 cover 

1 oven 

1 stoner

INGREDIENTS

1 pizza dough 

oregano 

olive oil

6 thin slices of salmon 

clotted cream 

2 balls of mozzarella

 1⁄2 lemon

Salmon pizza

STEP 1

 Prepare the pizza dough. Wait at least 15 min for it to rise, it will be easier to work with. 

2ND STEP

 Spread the dough on a baking sheet greased with olive oil, then cover it with a thin layer of fresh cream. 

STEP 3
 Arrange the salmon slices so that they cover the entire dough. 

STEP 4

 Drizzle with 2 tablespoons of olive oil, sprinkle with oregano and some lemon zest. 

STEP 5

Finally, cut the mozzarella into medium slices to cover the pizza; you can garnish with a few slices of lemon.

 STEP 6
 Bake in a preheated oven at 180°C (th 6). STEP 7 Optional: crack the eggs 5 minutes before the end of cooking and return to the oven for a few minutes. 

Ingredients

• 1kg fillet steak, cut into 4 equal pieces
• 100g of unsalted butter
• 4 slices of stale bread, (1 day old)
• 4 slices of foie gras, 50g each
• 1 black truffle, fresh, thinly sliced
• sea salt
• freshly ground black pepper

Utensil

1 brush 

1 frying pan

1 kitchen scale

TOURNEDOS ROSSINI

Method

1. Preheat the oven to 200°C/gas mark 6

2.Start by making the beef stock for your gravy. Lightly roast the bones, beef shank and oxtail in the oven for about 30 minutes. Add the onion to a dry pan, cut-side down, over a high heat and leave until very dark brown, almost burnt

3.Place the spices in a small muslin bag and add to a large pan with the remaining ingredients (including the roasted meat and bones). Bring to a gentle simmer. Skim of any scum that rises to the surface and cook for 3 hours, skimming every 30 minutes or so. The trick here is to simmer at a bare roll and skim any impurities regularly for a nice clean stock

4.Without moving the pan, turn off the heat and gently ladle the broth out of the pan through a very fine sieve, taking care not to disturb the base too much. This recipe makes around 2–2.5l of stock so you can reserve or freeze what isn't needed for this recipe

5.To make the Madeira gravy, soften the shallots in 10g of the butter. Add the Madeira and cook until reduced to a glaze

6.Add the 1l beef stock and reduce by three quarters until you reach a nice gravy consistency. Whisk in the remaining butter and season to taste

7.Next prepare the toast. Heat half the butter in a skillet or frying pan over a medium heat and fry the bread slices on both sides until golden. Arrange the fried bread on a serving platter and set aside

8.Season the steaks, then heat the remaining butter in the skillet, still over a medium heat, and cook them for about 3 minutes on each side, until medium-rare. Remove from the pan, loosely cover with foil and allow to rest in a warm place for 10 minutes

9.Clean the skillet and heat it again, this time over a high heat. Season the slices of foie gras and sear for 1 minute on each side until deep golden brown

10.Place a steak on each bread slice, arrange the foie gras on top and cover with the thinly sliced truffle. Heat approximately 200ml of the Madeira gravy and pour over to serve

Utensils 1 saucepan 1 peeler 1 gratin dish 1 knife 1 Oven 1 garlic press 1 kitchen scale 1 cutting board 1 dish 

Ingredients 100g butter salt pepper 1.5 kg potato 2 cloves garlic 30 cl of cream 1 liter of milk nutmeg 

Gratin Dauphinois STEP 1

 Peel, wash and cut the potatoes into thin slices (NB: do not wash them AFTER having cut them, because the starch is necessary for a correct consistency).

 2ND STEP Chop the garlic very finely. 

STEP 3 Bring the milk, garlic, salt, pepper and nutmeg to the boil in a saucepan, then add the potatoes and cook for 10 to 15 minutes, depending on their firmness.

 STEP 4 Preheat the oven to 180°C (thermostat 6) and butter a gratin dish with a sheet of paper towel.

 STEP 5 Place the drained potatoes in the dish. Cover them with cream, then place small knobs of butter on top. 

STEP 6 Bake for 50 min to 1 hour. Use the leftover milk from cooking the potatoes to make a soup or mashed potatoes right away. 

200 g minced onion 1 well done reblochon (when you press on the side of the reblochon, the finger should sink in a little 2 tbsp oil salt pepper 1 kg potato 200g smoked bacon 1 clove of garlic 

Tartiflette STEP 1 

Peel the potatoes, cut them into cubes, rinse them well and dry them with a clean cloth. 

2ND STEP Heat the oil in a frying pan, sauté the onions. 

STEP 3 When the onions are melted, add the potatoes and brown them on all sides.

 STEP 4 When they are golden, add the bacon bits and finish cooking. Blot excess fat with a paper towel. 

STEP 5 On the other hand, scrape the rind of the Reblochon and cut it in half (or in four). 

STEP 6 Preheat the oven to 200°C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and edges with the peeled clove of garlic. 

STEP 7 In the gratin dish, spread a layer of potatoes with bacon bits, place half of the Reblochon on top, then more potatoes. Finish with the rest of the Reblochon (crust towards the potatoes). 

STEP 8 Bake for about 20 minutes of cooking.

Ingredients 1 onion 2 carrots 2 zucchini 3 tomatoes 4 sausages cumin coriander salt virgin olive oil 1.5 turnip 4 lamb chops 300g boiling beef 2 chicken thighs paprika cinnamon 

couscous STEP 1 

Wash and cut the vegetables into 2 to 3 cm pieces. 

2ND STEP Peel and chop the onions.

 STEP 3 Cut the beef into 5 to 6 cm pieces. 

STEP 4 In a pot, heat 3 tablespoons of olive oil. 

STEP 5 When the oil is hot, brown the meat and the onion, stirring so that the meat is seared on all sides.

 STEP 6 When the meat has come back add 1 tablespoon of coriander, 1 tablespoon of cumin, 1 tablespoon of cinnamon and 1 tablespoon of paprika. 

STEP 7 Coat the meat well with these spices.

 STEP 8 When the spices are evenly distributed over the meat, reserve the chicken thighs and cover the rest of the meat with water. 

STEP 9 Then add your turnips and carrots and cook for about 45 minutes. 

STEP 10 Then add your tomatoes, zucchini and chicken feet. 

STEP 11 Finish cooking like this. 

STEP 12 Grill the merguez sausages. 

STEP 13 For the semolina: 

STEP 14 In an oven dish, spread 1 kg of semolina and drizzle with 2 tablespoons of olive oil. 

STEP 15 Mix everything so that the oil is evenly distributed. 

STEP 16 In a saucepan, put 1 liter of water with 1 teaspoon of salt. To shiver. 

STEP 17 When the water simmers, pour it over the semolina and leave to swell for 5 minutes. 

STEP 18 When the semolina is swollen, stir it with a fork to loosen it. 

STEP 19 Put the dish in the oven Th 3 for 15 min 

 Ingredients

1 packet of lasagna

3 yellow onions

1 carrot

800g tomato puree

15 cl of water

2 bay leaves

thyme

70 g grated cheese

125 g Parmesan

cheese

salt

pepper

100 g of flour

125 g butter

2 cloves garlic

1 stalk of celery

600 g ground beef

20 cl of red wine

basil

3 pinches grated

nutmeg

1 liter of milk

Bolognese lasagna

 STEP 1

Fry chopped garlic cloves and sliced ​​onions in a little olive oil.

 2ND STEP Add the carrot and the chopped celery stalk, then the meat and brown everything.

 STEP 3 After a few minutes, add the red wine. Let cook until evaporated.

 STEP 4 Add the tomato puree, water and herbs. Season with salt and pepper, then simmer over low heat for 45 minutes.

 STEP 5 Prepare the béchamel: melt 100 g of butter.

 STEP 6 Off the heat, add the flour all at once.

 STEP 7 Return to heat and stir with a whisk until smooth.

 STEP 8 Add the milk little by little. 

STEP 9 Stir constantly, until the mixture thickens. 

STEP 10 Then, flavor with nutmeg, salt, pepper. Cook for about 5 minutes over very low heat, stirring. To book.

 STEP 11 Preheat the oven to 200°C (thermostat 6-7). Oil the lasagna dish. Place a thin layer of béchamel then lasagne sheets, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row. 

STEP 12 On the last layer of lasagna, put only béchamel and cover with grated cheese. Sprinkle a few knobs of butter.

 STEP 13 Bake for about 25 minutes of cooking. 

STEP 14 Taste

carrots leek 2

leeks peanut oil 2

cases peanut oil pepper pepper salt salt ramen

500g ramen (Japanese noodles, in the "exotic grocery" section of supermarkets) pink shrimp

400g peeled prawns (frozen) garlic

1 pod garlic 

Ramen sautéed with shrimp 

STEP 1 

leek carrot garlic Slice the leeks and carrots very finely with a vegetable razor, cut them into strips that you cut into "filaments" with a knife.

2ND STEP 

garlic Chop the garlic clove.

STEP 3 

peanut oil carrot leek Heat a tablespoon of peanut oil in a skillet or skillet. When it is very hot, throw in the carrots and leeks, and stir them constantly for 2 minutes (they must remain crunchy).

STEP 4 

garlic pepper Add the garlic clove and a turn of the pepper mill, then set aside in a dish.

STEP 5 

pink shrimp Thaw the prawns by pan-frying them for 2 minutes over high heat.

 STEP 6 

Add them to the vegetables, reserving 2 or 3 tablespoons of the rendered liquid.

 STEP 7

peanut oil Sauté the noodles in a spoonful of peanut oil for 1 min (they should come loose and start to color).

 STEP 8

pink shrimp salt soya sauce peanut oil Add the water rendered by the prawns, salt, soy sauce, sesame oil (in small quantities: a few drops are usually enough, because it is very fragrant) and the vegetables.

STEP 9

Stir another 1 min over high heat, and serve quickly.