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ravioli nicoise

Ingredients:

stew (see recipe "crap")
300g flour 200g
3oeufs
grated Parmesan.
1 tablespoon olive oil salt and pepper nutmeg
2 bunches chard.
machine ravioli.

ravioli nicoise to "Glode "

Dough:

combine flour 1 tablespoon olive oil and 2 eggs by adding a little water to make a paste the consistency of pie dough.
Allow to stand for 2 hours.

Farce:

remove one from the juice of the stew as well as most of the mushrooms.
in a bowl beat 1 egg add the parmesan cheese nutmeg salt and pepper.
pass lightly in a blender for a nice joke to the view ( neither too big nor too thin).
up the ravioli and serve with the sauce of the stew.

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Daube Niçoise to

Ingredients: 1kg

collar and 2 pieces of beef cheek.
5 carrots 3 stalks of celery and 2 onions.
Porcini dried, 1 glass of red wine and calvados. I
bouquet garni.


Daube Niçoise to the "Glode"

In a large pot sauté onions carrots and celery cut into cubes.
Add meat cut into cubes of 3 cm after having been browned in olive oil. Add the calvados
red wine salt and pepper and cover with water.
After 3 hours before adding the mushrooms and cook soaked at least 8 hours.
Serve with "poll" or fresh pasta.

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Daurade dried tomato

Ingredients: 1 large

bream
Potatoes, onions chayotes lemons.
Dried Tomatoes

bream with dried tomatoes to the "Glode.

Place dried tomatoes in the belly of the sea bream with salt and pepper sparingly.
Brush the sea bream with olive oil Cut the potatoes and chayote lemon onion.
Add a little water and white wine.
Bake 15 minutes then remove the bream and return to oven to finish cooking the other ingredients
. Return
seabream 5 minutes

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marinated anchovies

Ingredients: 1 kg

anchovy
Coriander Espelette paprika 1 green chili
Sherry Vinegar Olive Oil Lime





Anchovies marinated "in Glode"

2 days before

Clean the anchovies in the head and removing the backbone and then ask on paper absorbent.
Place fillets layered with 3 tablespoons of vinegar juice of half a lemon and some lemon zest and a little water to cover.

The day before: Wipe
anchovies and place them in a dish by placing between layers
A little paprika coriander chopped green pepper, cut into small cubes Espelette
with salt and olive oil.

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Brandade cod

Ingredients: 800g

salt cod 3 medium potatoes 4 cloves garlic
laurel thyme olives
Nice

Brandade Cod "Glode"

Several days before:
Desalt Cod for several days, changing water regularly.

the day:
Remove bones and poach for 10 minutes in simmering water with 1 bay leaf sprig of thyme I
.
Then sauté in olive oil about ten minutes.
Cook in water the potatoes.
In a bowl crush the cod with potatoes and mashed cloves da-ai.
Salt and pepper lightly.
Mount the mashed by emulsifying with a little olive oil.
Place the cod in small ovenproof dishes and add a few olives of Nice.
pieces of bread rubbed with garlic and lightly oil-soaked
Bake about 10 minutes and serve with a drizzle of oil.

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crust with seafood

Ingredients

St. Jacques Scallops, mussels, shrimp ...
250g flour (2 types) 1 egg, shallots baker's yeast.

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Dough: Put

baker's yeast in lukewarm water.
Mix flour (type 45 and semi complete) the egg with a pinch of salt baker's yeast.
Let the dough rest a few hours.

Interior:

To open the mold and then peel them and keep the juice.
Sauté shallots in a little olive oil then add the scallops and shrimp Jacques cut into pieces if necessary.
In a saucepan melt some butter and add a little flour and then " Bechamel way "
introduce juice and mussels cooked seafood
salt and pepper and seafood
Roll out the dough, cut circles and small dishes to make pie" crust "And
the top with the stuffing. Close
partly crust and bake about 15 minutes.

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marinated sardine fillets with cumin

Ingredients:

kg of sardines Mediterranean
1 lime
Cumin
olive oil.


F ilets marinated sardines cumin to "Glode"

The day before: Prepare
nets with lemon juice a little water and few drops of vinegar
so they are covered.
Put plastic wrap and marinate overnight.

The next day: Drain
nets put in a bowl by putting a bit of cumin salt pepper and olive oil between the layers. Marinate several hours

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Small blanks lobster bisque with shrimp

Serves 4:
300 g cooked peeled prawns 3 eggs

25 cl cream 25 cl
lobster bisque
20 g butter
a little garlic
chopped 1 teaspoon tomato paste Salt
Tabasco

1 sprig of parsley or lemon for decoration

Butter 4 ramekins, Cut shrimp into pieces except 4 to reserve exclusively for the decoration. In a bowl mix together the eggs, garlic, tomato paste, liquid and cream bisque. Lightly salt and add a few drops of Tabasco. Mix. . Add chopped shrimp and stir again.
Divide mixture among ramekins and place them in a water bath in a preheated oven at 180 degrees for 30 minutes minimum, show a little more depending on the oven. Serve warm
blanks decorated.

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The fluted

For a dozen:
- 1 / 2 liter of milk
- 1 / 2 vanilla bean or vanilla extract or powder
- 2 whole eggs + 2 egg yolks
- about 8 tablespoons rum
- 100 g flour
- 200 g caster sugar
- 25 g butter

The recipe is from the site marmiton.org. It is the day before because the dough must rest 24 hours. Plan a fluted silicone mold for this recipe. It's really simple when stripping.

Boil the milk with the vanilla and butter.
Mix in a bowl the flour, whole eggs + yolks and sugar. Then slowly pour the hot milk, mixing well. Cool and add rum. Refrigerate 24 hours. The next batter out, let's take a little room temperature. Then pour into the molds 3 / 4. Place in hot oven (220 °) for 10 minutes maximum (or 7-8 minutes by size of the molds). 1h then (more or less) to 180 °. Turn out when it is tepid. The taste when completely cooled.

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beef bourguignon

For 2 persons: 500 g
beef bourguignon
4 carrots 2 onions

1 bottle of red Burgundy

1 bouquet garni Salt and pepper
About 60 g butter
A little flour

This recipe is prepared beforehand, two days before.
1st day: In a large bowl, pour the entire bottle of wine. Add the bouquet garni, carrots and sliced onions chopped medium pieces. Put the meat cut into medium sized pieces. Marinate in refrigerator 24 hours.
2nd day: Dip each piece of meat in flour. In a saucepan, add butter and add onions to melt. Then brown the meat over high heat.
Add all the juice with the wine that was in it except the bouquet garni.
Simmer over low heat for about 8am.
3rd day: the heat and serve with potatoes.

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Ratatouille Niçoise

Ingredients:
Peppers, Eggplant Nice
zucchini tomatoes, bacon (peppered if possible)
Parsley garlic basil onion thyme.

Ratatouille to "Glode"
In a saucepan saute onion in olive oil then add the diced bacon.
Add peppers cut into strips and fry, turning a few minutes, add the diced eggplant and a similar procedure, has finally add the sliced zucchini.
Then put some fresh tomatoes diced a clove of garlic, crushed basil leaves a bit of thyme salt and pepper.
Cook stirring occasionally 20 minutes

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Steak tartare

Ingredients: Hamburger

1 egg yolk

Capers Fresh Onions Parsley

mustard, ketchup, Worcestershire sauce Tabasco, paprika, salt and pepper steak tartare

to "Glode"
Put the egg yolks and ½ teaspoon of mustard and mayonnaise mount incorporating the oil gradually.
Chop onion grass and a good amount of capers.
In a bowl mix mayonnaise herbs and meat and then add a little ketchup
English paprika sauce a dash of Tabasco salt and pepper.
Refrigerate

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The nonet sophisticated

nonet 8 (for 8 share)

Rum

few pistachio dark chocolate melted

Halve the nonet. Put a teaspoonful of rum to be spread over the two pieces. Put some melted chocolate on one side and put the other half of the nonet above. Spoon melted chocolate for decoration, some crushed pistachios.

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Cheesecake Strawberry Cake

For the base: 250 g

type Petit Beurre biscuits, gingerbread ... (Here I added a bit of gingerbread)
125 g melted butter

Cream:

A pot of 400 ml of white cheese
A pot of 20 cl of cream

fresh lemon zest 1

3 eggs 125 g sugar

1 packet of vanilla sugar
2 tablespoon flour 500 g strawberries

Crush cookies and mix with melted butter. Bake 8-10 minutes in oven at 150 °.

Mix with mixer and cream cheese with sugar and vanilla sugar. Then add flour, eggs and lemon zest. Mix for a few minutes. The baked cookie, spread strawberries (and I put a few raspberries), keep a few strawberries for decoration. Pour cream over all and bake at 150 ° for 1:10 am.
Serve chilled and garnish top with remaining fruit.

- it is better to use a mold which can remove the board.
- so that the cookie does not stick to the mold, use parchment paper
- It is better the next day
- for a prettier presentation, can be added on top of a strawberry coulis

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Makis

To a dozen:

100g round rice
15 cl 5 cl water

2 tablespoons vinegar tablespoons sugar

3 / 4 sheets nori

Filling choices: shrimp, avocado, cucumber, etc..

Mix sugar and vinegar. Add water and rice that has been rinsed several times to remove the maximum starch. Cook the rice about 15-20 minutes. Once warm, spread on the nori, leaving at least 1 cm margin around the edge. Roll tightly. Chop and set aside an hour in the fridge.