Menu St ValentineMini "a la carte"also available
Set Menu € 22.50c
Pâtes Filet de
boeuf et Bresse bleu
(Pasta with Fillet of Beef, nuts
and blue cheese sauce)
or
Crepe aux
Fruits de Mer Provencale
(Pancake with Mussels, shrimps,
king prawn, tomato sauce)
or
Vol au Vent de Volaille
(Puff pastry filled with chicken,
bacon and cream sauce)
`````
Duo de Poulet
et Canard aux Cerises
(Chicken and Duck
breast in a cherry sauce and cherry liqueur)
or
Pave de Saumon aux Asperges
(Grilled Salmon on an Asparagus creamy sauce)
Seasonal Vegetable
Dauphine Potatoes
`````
Crème Brûlée
or
Crepe Orange et Cognac
(Pancake with an Orange and Brandy sauce , ice cream)
RECIPE 12.01.09
Tarte Flamiche (Leek tart)
(For4 persons)
250
Short crust Pastry
1000
Kg leeks
100g
bacon
50
g butter
2
eggs
250
g Fresh cream
Drop
of milk
Nut
meg
Bay
leaves
Salt
Pepper
100g
Grated cheese
Method
Wash
and clean leeks, then cut in 2cm cubes
Put
butter in hot pan and allow to colour brown, add bacon, later add leeks and bay
leaves, cook till leeks are ready. Always
season salt and pepper according to your taste
While
leeks are cooking, roll out the pastry in a oven tray.
In a bowl mix the eggs, milk, cream and nutmeg
and whisk gently.
Sift
the cooked leeks from its juice and place equaly on the rolled pastry
Pour
the egg mixture over the cooked leeks. Do not cover the tart.
Place
in the oven for approximate 40 minutes at 180 degree
Half
way through its cooking, sprinkly flakes of grated cheese
bon appetit
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posted 13 Jan 2010 12:04 by Didier Sergent
Blanquette de veau (Veal casserole)
(For4 persons)
500
gr veal
Chicken
stock
1 Onion
Bay
leaves
Water
Thyme
Butter
Flour
Salt
Pepper
Leek
carrot
Rice
Mushroom
Pickled
onions
Method
Cut
veal in cubes, place in cold water and cook and when water boils remove meet
and through away water
Start
to cook some rice in a separate pot of water.
Put
butter, onions, leeks, carrots, thyme, bay leaves, chicken stock and veal in a
pot and cook for an hour. When ready
sift the contents and keep the stock liquid.
Split the meat from the vegetable
Prepare
the roux by mixing flour and butter.
Place the stock liquid the pot again on low heat and add a little roux
to thicken the stock into a sauce
Place
met back into the sauce and cook for a few minutes and at the end add mushrooms
and pickled onions in the sauce and leave to cook for another 15 minutes.
Always season salt and pepper according to your taste
Place
some rice in a plate and gently place the piece of veal and sauce on the
plate. bon
appetit
|
posted 10 Jan 2010 07:01 by Didier Sergent
Petits salees lentilles(For2 persons) 4 slices Bacon
Chicken stock
1 Onion
Bay leaves
Thyme
Butter
Salt
Pepper
4 Maltese sausages
200Gr lentils
Garlic
1 carrot
1 potato
Method
Peal and cut carrot, potato and onion.
Heat oil in pan, when hot put lentils and cook for 2 minutes.
Add carrot, onion, garlic, thyme and bay leave.
Add chicken stock. Start cooking slowly for 30 minutes.
Add Maltese sausage and bacon.
Cook another 30 minutes.
Add the cubes of potatoes
When ready, there should be a bit of liquid left in the pan with this stew. Serve in a deep plate |
posted 2 Jan 2010 00:14 by Geert Claes
[
updated 10 Jan 2010 07:27 by Didier Sergent
]
posted 24 Dec 2009 00:32 by Didier Sergent
[
updated 24 Dec 2009 08:31
]
Roti de porc “a la Normande” (2 persons)- 4 slices Pork
- 1 apple
- Sugar
- 2 cl calvados ( apple schnapps)
- 1/4 lt apple juice
- Chicken stock
- Cinnamon
- Rice
- Onions
- Bay leaves
- Thyme
- Butter
- Salt & Pepper
Peal an apple, cut in 6. Heat butter in pan, when hot add apples slices, give light color. Add sugar. When apple gets golden, remove from pan and keep aside. Cook the pork in same pan till half cooked pork. Deglacer with cider, add apple juice, chicken stock, cinnamon, salt and pepper (if necessary) When pork is cooked well, remove from the pan and let sauce reduce. Plate pork and place apples round the side. Poor the sauce over the pork and serve hot |
posted 9 Dec 2009 11:36 by Geert Claes
Today Didi cooked salmon with a orange and Campari sauce and rice.
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