Bread
Entrées
Main courses
Vegetables
Desserts
N
N
ut bread
ut bread
Ingredients for 2 loaves
60 g crushed nuts
200 g rye flour
200 g white flour
8 g salt
8 g yeast
2 dl water
Preparation time: 30 minutes
Cooking time: 25 minutes
Function:
Preparation
Mix the rye flour, white flour, salt and yeast in a terrine.
Add the water and knead until the dough is consistent.
Then add the crushed nuts.
Separate into two equal dough rolls 25 cm in length.
Place the two dough pieces on a tray and leave to rise for 3/4 of an hour in a warm room.
Turn the oven to function and bake the bread for 5 minutes at 220°C then
25 minutes at 200°C.
Tip:
Serve the bread lukewarm, which improves it.
B
B
rioches
rioches
Ingredients:
250 g flour
150 g butter
3 eggs
30 g caster sugar
5 g salt
12 g baker’s yeast
50 g granulated sugar
2 egg yolks
Preparation time: 1h+24h
Before eating, 30 minutes on the day itself
Cooking time: 12 minutes
Function:
Preparation
First mix the flour, salt, sugar and yeast, crumbling it with your fingers.
Add the eggs and knead all to make the mixture consistent.
Blend in the softened butter in the same way.
Place the dough in a terrine and leave it to rest with a cloth over it for 15 minutes.
It will swell gently under the effect of the yeast.
Then knead it again to reduce the volume and replace it in the terrine with the cloth over.
Keep everything in the refrigerator for 2 hours.
Separate the dough pieces into 12 small slightly flattened balls and lay them out immediately on
the baking tray.
Place in the refrigerator.
Finishing touches
Take the tray out of the refrigerator 1h30 before baking and leave in a warm room.
Mix the egg yolks with a tablespoon of water and brush onto the small brioche balls ready to be
put in the oven.
Finally sprinkle them with a little granulated sugar.
Turn the oven to the and bake the brioches for 12 minutes at 200°C.
Allow the brioches to cool down before enjoying them.
Tip:
You can freeze the brioches uncooked.
T
T
hin leek and haddock tart
hin leek and haddock tart
Ingredients for 6 to 8 persons:
1 roll of shortcrust pastry
150 g haddock
300 g leeks
30 cl milk (300 g)
200 g double cream
3 eggs
20 g butter
1/2 nutmeg
Paprika
1 bunch of chives
salt, pepper
Preparation time: 30 minutes
Cooking time: 35 to 40 minutes
Function:
Preparation
Dice the haddock.
Clean and dice the leeks. Cook them in boiling salted water and drain them.
Put the pastry in a flan dish and prick it with a fork.
Leave in the refrigerator for 15 minutes.
In a bowl, mix: the eggs, the cream and the milk. Season with salt, pepper and grated nutmeg.
Whip until the mixture is thoroughly mixed.
Place greaseproof paper in the tart and fill to the brim with split peas.
Bake in the oven on the function for 12 minutes at 220°C.
Remove the split peas and the greaseproof paper and bake again for 3 minutes.
Fill the tart with the leeks, the diced haddock and the prepared mixture.
Bake for 20 to 25 minutes at the same temperature, protecting the dough with aluminium foil
if necessary so that it does not colour too much.
When the tart is lukewarm, put it on a plate.
Decorate with a little paprika and chopped chives.
B
B
raised veal shank
raised veal shank
Ingredients for 4 persons:
2 1kg veal shanks
50 g carrots
40 g onions
30 g celeriac
30 g leeks
1 bunch watercress
1 dl white wine
75 cl veal gravy
20 g butter
salt, pepper
Vegetables:
600 g courgettes
500 g carrots
1/2 root of celeriac
600 g potatoes
80 g shelled green peas
Preparation time: 2 hours
Cooking time: 2 hours
Function: +
Preparation
Trim the shanks and remove all the small pieces of gristle visible on the surface.
Free the top of the shanks.
Tie them up so that they cannot disintegrate while cooking.
Dice all the vegetables (except the garnish) into 5mm thick pieces.
Take a large stewpot. Season the shanks on each side and brown them in it.
Add the vegetables, then deglaze with the white wine.
Reduce by half over a medium heat, then lastly add the veal gravy.
Bring to the boil, basting the shanks frequently.
Stand them upright in the stewpot (bone upward) and cook in the oven at 180°C function for 2
hours, basting regularly.
During this time, prepare the garnish of turned vegetables.
To do this, first peel all the vegetables except the courgettes.
Cut them in the shape of a long cube, shaped like a large chip 1 cm thick and 3 cm long.
Then, using a knife, re-cut the edges of the cubes to round them in the shape of large olives.
Do the same with the carrots, the courgettes, the celeriac and the potatoes.
Cook them separately in boiling, salted water to be slightly crisp. Do the same with the green peas.
Finishing:
Remove the shanks from the oven and put them to one side on a plate.
Reduce the sauce by 1/3 if necessary, and strain it through a fine-mesh strainer.
Blend in 20 g of butter and correct the seasoning.
Allow the turned vegetables to steep gently in the sauce for 10 minutes.
Untie the shanks and replace them in the casserole with the vegetables around them and pour
the sauce over.
Put the casserole in the oven with the “Heat maintenance” special function at 60°C, basting
regularly until serving time (using this function, the meat stays hot but soft).
épluché
}
D
D
uck with lentils and baby onions
uck with lentils and baby onions
Ingredients for 4 persons:
2 Ducks about 1.8 kg each
24 small baby onions
200 g cooked lentils
20 g carrots
20 g onions
20 g celeriac
20 g leeks
30 g smoked bacon
20 g shallots
50 g butter
5 cl white wine
salt, pepper
sugar
Preparation time:
1 hour and 30 minutes
Cooking time: 20 minutes
Function: +
Preparation
Singe the ducks then cut off the feet, necks and wings.
Roughly dice the wings and necks, keep them in a cool place.
Clean and truss the ducks and keep them in the refrigerator.
Peel the baby onions by removing the first layers of skin and only keeping the best part, i.e. 6 cm
of light-green colour from the base.
Wash them then cook in boiling, salted water keeping them slightly crisp.
Cool them down in iced water then drain them and place in the refrigerator.
Brown all the vegetables and the smoked bacon cut into small cubes using a knob of butter and add
the lentils. Let them simmer over a very small heat and thicken with butter.
Correct the seasoning.
Finishing:
Season the ducks inside and out and brown in a large roasting dish with a drop of oil.
Add the diced limbs to the dish.
Cook for 20 minutes in the oven at 220°C using the function, for them to be pink.
Baste regularly during cooking.
Place the ducks on a plate at the oven door and degrease the dish.
Add the shallots and the white wine, and reduce dry.
Add 2.5 dl of water and boil so as to reduce by half.
Blend in 20 g of butter and correct the seasoning.
Strain through a fine-mesh strainer.
Meanwhile, heat the lentils.
Reheat the onions over a low heat in a small saucepan with 5 cl of water, 10 g of butter, a pinch of
salt and sugar and one twist of the pepper mill.
Dressing:
Pour the lentils into a large warm dish and place the ducks on top.
Arrange the baby onions around and serve the sauce separately.
Place the dish in the oven at the “Heat maintenance” at 60°C function, until it is time to serve.
Serve the sauce separately in a sauceboat.
Cut in small cubes
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T
T
urbot with mustard seeds
urbot with mustard seeds
Ingredients for 4 persons:
1 turbot of about 2kg
3 tablespoons of mustard
4 egg yolks
2 medium courgettes
2 shallots
1 dl white wine
1/2 l crème fraîche
1 l fish stock
flour
salt, pepper
Preparation time: 1 hour
Cooking time: 12 minutes
Function:
Preparation
Clean and trim the turbot.
Keep it in a cool place in a dry cloth.
Groove the courgettes and cut them into slices 2 mm thick.
Cook them in boiling, salted water keeping them slightly crisp.
Drain them then finish the cooking in the frying pan with a knob of butter.
Season them and place to one side.
The sauce:
Reduce the fish stock by 3/4 with the white wine and roughly chopped shallots.
Add 3/4 of cream and boil for 5 minutes over a medium heat.
Over a low heat, whip the egg yolks with the rest of the cream in a small saucepan to obtain a firm
mousseline sauce.
Pour the remaining cream onto the mousseline while whipping energetically.
Strain the result through a fine-mesh strainer.
Finally add the mustard and season with salt and pepper.
Finishing and dressing:
Place a large dish on the full heat with a drop of oil and a knob of butter.
Season and flour the turbot.
Place it white skin down in the dish.
Brown it uniformly then turn it and place the dish in the oven at 220°C in the
function for 12 minutes.
Take the turbot from the oven and remove the white skin by scratching it with the flat of a knife.
Turn it over onto a plate and this time scratch the black skin.
Turn the turbot over one last time and place it in the middle of the serving dish.
Reheat the courgettes and place them overlapping right around the dish.
Top the turbot with sauce (but not the courgettes).
Place the dish under the fierce heat of the oven positioned on so as to obtain a glaze or
uniform colouring of the sauce.
Serve as soon as the dish is glazed.
R
R
oast Rack of Lamb with Marjoram,
oast Rack of Lamb with Marjoram,
Shoulder in Moussaka
Shoulder in Moussaka
Ingredients for 4 persons:
2 racks of lamb
300 g shoulder of lamb
2 aubergines
4 tomatoes
25 g onions
150 g aromatic garnish
25 cl chicken stock
25 cl veal stock
butter
5 g ginger
6 cloves of garlic
olive oil
thyme, marjoram
salt, pepper
Preparation time: 1hour + 30 minutes
Cooking time: 2 to 3 hours
Function:
Preparation
Cut the shoulder of lamb into pieces about 30 g in weight. Season and brown in the olive oil.
Degrease the sauté-pan and brown the aromatic garnish.
Replace the meat with the vegetables then add the marjoram, the thyme and the 2 cloves of garlic.
Wet with the chicken stock and the veal stock and braise very gently in an oven at 160°C in the
function, until the meat is perfectly soft, while adding a little stock if required
(this takes between 2 and 3 hours).
Leave the meat to cool in the braising stock then cut it finely with a knife.
Degrease the braising stock and keep it to one side.
Skin the tomatoes, remove the seeds and dice the flesh.
Brown the chopped onion in olive oil and add the diced tomato, the chopped ginger and 2 cloves
of garlic.
Cook over a low heat until the exuded water is completely evaporated.
Sieve with the garlic and correct the seasoning.
Peel the aubergines by cutting the skin in long strips.
Preserve the skins in olive oil.
Meanwhile, cut the flesh of the aubergines into large cubes. Cook these in tinfoil with olive oil, a
sprig of thyme and 2 cloves of garlic for 20 minutes with the oven at 220 °C.
Leave the tinfoil to cool completely before retrieving the flesh of the aubergine.
Chop the flesh with a knife and correct the seasoning.
Lightly oil 4 baba moulds of 5 cm diameter by 5 cm high with olive oil.
Line the moulds with the aubergine skin.
Fill with alternating layers of: tomato, minced lamb, aubergine, tomato, minced lamb, aubergine
and tomato.
Close the moulds by folding over the aubergine skins.
Trim and sleeve the two racks of lamb.
Finishing:
Roast the two racks of lamb in the oven using the function at 220°C then allow them to rest.
Degrease the sauté-pan and add the braising stock. Reduce by half.
Heat the moulds in the oven.
Dressing:
In 4 flat plates: arrange 4 lamb chops and one flan.
B
B
ourdaloue Pear Tart
ourdaloue Pear Tart
Ingredients for 6 persons:
1 Roll of sweetcrust pastry
5 pears
1 vanilla pod
1 litre water
300 g caster sugar
1 piece of orange peel and 1 piece of lemon peel
Almond cream:
150 g powdered almond
150 g caster sugar
150 g butter
30 g flour
3 eggs
1 tablespoon rum
Preparation time: 20 minutes
Cooking time: 35 minutes
Function:
Preparation
In a large saucepan, boil 1 litre of water with 300 g of sugar, the vanilla pod cut in two along its
length and the orange and lemon peel.
Peel the 4 pears and remove the cores with a small knife.
Cook the pears in the syrup over a low heat.
Turn off the heat and allow the pears to cool.
In a bowl: let the butter soften then mix it, in the following order, with the sugar, the powdered
almond, the flour, the eggs and finally the tablespoon of rum, using a wooden spoon.
Drain the pears and cut them in 4 lengthwise. Remove the remaining pips.
Roll out the dough quite thin.
Place it in a tart plate some 25 cm in diameter.
Distribute the almond cream in the tart and arrange the pears on top in a rosette.
Bake for 35 minutes in the oven at 180°C in the function.
Turn out the tart cold and set it out on a fine plate.
Serve lukewarm.
C
C
hocolate cookies
hocolate cookies
Ingredients:
115 g softened butter
25 g caster sugar
25 g brown sugar
1 whole egg
190 g flour
1 sachet sieved baking powder
280 g chocolate
70 g shelled walnuts
Preparation time: 15 minutes
Cooking time: 15 minutes
Function:
Preparation
Soften the butter and whip it vigorously in a bowl to lighten it.
Add the caster sugar and the brown sugar and continue to whip.
Add the whole egg and mix all together well.
Mix in the flour and the sachet of yeast without kneading too hard.
Finally add 280 g of finely chopped chocolate as well as the 70 g of chopped walnuts and mix delicately.
Roll the cookie dough using your fingers to form a large ball 5 cm in diameter and leave it in the
refrigerator for at least 15 minutes.
When the dough is quite firm, cut it into 1cm-thick slices.
Take a baking tray and cover it with greaseproof paper. Place the cookies on the tray, spacing them out
with a distance of at least two centimetres between them.
Bake for 15 minutes in the oven using the function set at a temperature of 175°C,
preheating the oven beforehand.
Take the cookies out of the oven, allow them to cool down and arrange them on a fine plate.
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