Eggs à la Carcassonnaise (old family recipe)

Eggs à la Carcassonnaise (old family recipe)

Eggs with Carcassonnaise

ingredients

6 eggs
1 onion
1 clove of garlic
1 bunch of parsley
salt pepper
tomato sauce 

Make boiled eggs by boiling them for 10 minutes 
Cool and peel 
Fry the finely chopped onion in olive oil for about 15 minutes 
Cut the boiled eggs in half and remove the yolks

Mix the yolks in a salad bowl to make a paste with a fork by adding the fried chopped onion, crushed garlic, finely chopped parsley, a little salt and pepper. 

fill the half white eggs with the yolk paste

Fry the eggs reconstituted in the pan in a little olive oil on the side of the stuffing (it will foam a little!) 

Place in a baking dish on a spicy tomato sauce and pour the oil from the fried eggs

Sprinkle with grated cheese (Gruyere, Parmesan cheese) 

Brown in the oven for 20 minutes.

Eat as a starter or a main dish with pasta, rice or polenta. 

Oeufs à la Carcassonnaise (vieille recette familiale)

Oeufs à la Carcassonnaise

Ingrédients

6 oeufs
1 oignon
1 gousse d'ail
1 bouquet de persil
sel, poivre
sauce tomate



Faire des oeufs durs en les faisant bouillir 10 minutes
Les faire refroidir et les écaler
Faire frire l'oignon haché finement dans un  peu d'huile d'olive pendant environ 15 minutes
Couper les oeufs durs en deux et enlever les jaunes
Bien mélanger les jaunes dans un saladier pour en faire une pâte avec une fourchette en ajoutant l'oignon haché frit, l'ail écrasé, le persil coupé fin, un peu de sel et de poivre.



remplir les demi blanc d'oeufs avec la pâte



Faire frire les oeufs reconstitués à la poêle dans un peu d'huile d'olive du coté de la farce (ça mousse un peu !)



Poser dans un plat allant au four sur une sauce tomate épicée et verser l'huile de friture des oeufs dessus



Saupoudrer de fromage râpé (gruyère, parmesan)

Faire gratiner au four 20 minutes.



Se mange en entrée ou en plat avec des pâtes, du riz ou de la polenta.

Tarte aux Tomates JPA

Super Easy Tomato Tart

Ingredients:

Puff pastry

crème fraiche 

mustard

canned tuna fish

butter

salt, pepper, thyme

Melt 150 g of butter a pan

Spread the puff pastry in a pie dish and spread half the melted butter with a special pastry brush on the dough

Prepare the filling by mixing with a fork a little jar of crème fraîche, 4 tablespoons of mustard, one can of tuna fish. Add ground pepper and salt to taste. Paprika, cumin or turmeric if you feel like it.

Spread the filling on the puff pastry.

Cut 4 tomatoes in 1/2 cm slices

Add the slices of tomatoes on top of the mustard spread. Make it look beautiful!

Spread the rest of the melted butter on the tomatoes. 

Salt, pepper, dry thyme. 

Cook in oven at 180C for 45 minutes to one hour.

Enjoy!

Mushroom fricassée

Mushroom Fricassée 

Ingredients for 6 people.

Divide the quantities for fewer people. 

3 onions

6 garlic cloves crushed

The leaves of one bunch of parsley, shredded

6 small potatoes or 3 medium ones cut in cubes

500 g of mushrooms. A mix of wild and cultivated will give the best result. Cut in wide slices

Vegetable broth one cube or a cup of the liquid one

Salt, pepper, thyme, to taste. 

Half a bag of mushroom soup powder of half a tin of concentrated mushroom soup

Crème fraîche, 250 ml

Olive oil

Preparation

Pour the olive oil in a large pan. Add the onions cut in chunks. Fry them for about ten minutes on medium high heat so they will get brown. Add the potatoes cut in slices or cubes. After 2 minutes reduce the heat to medium low. Cook for about 20 minutes.

Add the garlic, parsley thyme, salt pepper

Turn the heat to medium high again. Stir for about 2 minutes. Add the broth with one cup of water (if cube) or the liquid broth without water. Stir well.

Add the mushrooms. Mix everything with a spoon and after 5 min reduce the heat again to medium low. Let it simmer with the lid on for 20 minutes. 

Add the mushroom soup powder (or canned soup) and the crème fraîche. Raise the heat a little until it boils. Check the salt and add more if needed. Let it simmer for 5 minutes. 

It’s ready. Enjoy!

Goes well with fish, beef, pasta. 

Rougail saucisses

Thai Shepherd’s Pie

Thai Shepherd’s Pie

Ingredients

For the mash:

1 Butternut squash (

2 sweet potatoes

2 large potatoes

1 can of coconut milk

1 bunch of fresh coriander

salt, pepper, grated nutmeg

I bag of grated cheese (red cheddar?)

For the meat préparation:

1 kg minced lamb meat

2 onions

2 carrots

1 clove of garlic

1 cube beef broth

1 large glass of water

Chopped parsley

Salt, pepper according to taste, thyme, bay leaves 

Olive oil

1 teaspoon of green curry paste
1 handful of pine nuts

Preparation

Brush the squash with olive oil. Bake on an oven plate at a 160 ° C (320 ° F)

Peel potatoes and sweet potatoes and cut into large chunks.

Add to the plate with the squash ½ hour after the start of cooking. Leave to roast for another 45 minutes.

Let the squash cool and remove the skin and seeds. Put in a salad bowl with the roasted chunks of potatoes and sweet potatoes. Crush with a potato masher.

Add coconut milk, grated cheese, salt, pepper, grated nutmeg, chopped fresh coriander. Reserve.

While cooking vegetables, sauté chopped onions with diced carrots in a little olive oil for about 10 minutes on medium heat.

Sauté the minced meat in a pan with olive oil for about 15 minutes over high heat. Toss and turn often and break the lumps of meat.

Add the meat to the vegetables. Add beef broth cube, salt, pepper, chopped parsley, green curry, the glass of water, chopped garlic, 4 bay leaves, fresh or dried thyme, pine nuts.

Cook on low heat for about 1 hour. remove the lid the last half hour to thicken the sauce. Remove the bay leaves.

In a large gratin dish, spread the meat preparation. Pour the puree in the middle of the dish and spread to cover the meat. Sprinkle with breadcrumbs (or not!).

Bake in the oven for 45 minutes.

Enjoy!

Hachis Parmentier façon Thaï

Hachis Parmentier façon Thaï

Ingrédients

Pour la purée:

1 courge "Butternut" (ou Doubeurre en français)

2 patates douces

2 grosses pommes de terre

1 boite de lait de coco

1 botte de coriandre frais

sel, poivre, muscade râpée 

1 sachet de fromage râpé (Cheddar rouge)

Pour la viande :

1 kg de viande d’agneau hachée

2 oignons

2 carottes

1 gousse d’ail

i cube bouillon boeuf

1 grand verre d’eau

Persil haché 

Sel, poivre selon goût, thym, laurier 

Huile d’olive

1 cuillère à café de pâte de curry vert
1 poignée de pignons de pin

Préparation

badigeonner la courge d’huile d’olive. Mettre au four sur une plaque à 160°C (320°F)

Éplucher les pommes de terre et patates douces et les couper en gros morceaux. 

Ajouter sur la plaque avec la courge ½ heure après le début de la cuisson. Laisser rôtir pendant encore 45 minutes. 

Laisser refroidir la courge et enlever la peau et les graines. Mettre dans un saladier avec les morceaux de pommes de terre et patates douces. Ecraser avec un presse-purée.

Ajouter le lait de coco, le fromage râpé, le sel, le poivre, la muscade râpée, la coriandre fraiche hachée. Réserver.

Pendant la cuisson des légumes, faire revenir les oignons hachés acec les carottes en brunoise (coupées en petit dés) dans un peu d’huile d’olive pendant environ 10 minutes feu moyen.

Faire revenir la viande hachée dans une poêle avec de l’huile d’olive environ 15 minutes à feu vif. Retourner souvent et casser les morceaux. 

Ajouter la viande aux légumes. Ajouter le cube de bouillon de boeuf, le sel, le poivre, le persil haché, le curry vert, le verre d’eau, l’ail haché, 4 feuilles de laurier, du thym frais ou sec, les pignons de pin. 

Laisser cuire à feu doux 1 heure environ. Découvrir la dernière demi heure pour faire réduire la sauce. Retirer les feuilles de laurier.

Dans un grand plat à gratin, étaler la préparation avec le viande. Verser la purée au milieu du plat et étaler pour recouvrir. Saupoudrer de chapelure. 

Mettre au four 45 minutes.

Déguster !

Stuffed Tomatoes, Eggplants, Red Bell Pepper…

The recipe can be used for either one or any combination of vegetables. Courgettes can also be stuffed that way.

Ingredients:

4 bell peppers
Or
4 tomatoes
Or
4 eggplants
Or
4 zucchini
Or
Any combination of the above

Stuffing:
1 green tomato cut in small cubes
1 green bell pepper cut in small slices
1 onion shredded
2 garlic cloves crushed
Bunch of parsley leaves shredded
2 cup of rice (arborio or basmati)
1 cube of vegetable stock
2 eggs
1 spoonful of corn flour
Salt, pepper, paprika
Olive oil
Optional: minced meat 200 g
Veal, pork, chicken or a mix of any of them

Carve the vegetables so you can stuff them.
Prepare the other vegetables and either fry them (in a wok?) in olive oil starting with the onions and adding the rest 5 minutes later. Let it stir for 15 minutes.
Or mix all your vegetables with a little olive oil, spread them out on a tray and place in oven for 1 hour 160C (320F) and let them roast.

Cook the rice with two volumes of water for one volume of rice and 1 cube of vegetable stock.

When all the ingredients are ready and have cooled down, mix in a bowl the cooked rice, the vegetables, the garlic, the parsley, the eggs, the corn flour, salt pepper and paprika plus the meat if you are going to use it.

Fill the vegetables with the stuffing. Use the “cap” of the vegetables on top or add some breadcrumbs. It there is too much stuffing (almost always the case!), spread the extra quantity on the oiled dish you’re going to use to roast the vegetables. Cover the stuffing with breadcrumbs.

Add the stuffed vegetables, drizzle with olive oil and let it cook in the oven at 160C (320F) for 1 hour or longer until cooked and a little brown.

Bon appétit!

Cabbage and sweet potatoes soup with Thai green curry

1 green cabbage
1 sweet potato
2 carrots
2 yellow onions
1 red onion
5 bay leaves
1 vegetable cube
1 chicken cube
1 liter water
Salt pepper
Green curry
Coconut milk
1 bunch of coriander

Grill the cabbage, carrots, sweet potato cut in pieces with a little oil for an hour and a half at 160 °.

Brown the onions in olive oil and butter. Lower the heat and cook for 20 minutes. Add water, broths, bay leaves, salt, pepper, green curry, coconut milk. When cooked, remove the bay leaves.

Add the grilled vegetables. Reserve two pieces of grilled cabbage and cut into strips.
Mix the rest. Add the slices of cabbage and chopped coriander, adjust the seasoning. Serve.

Soupe au chou et patate douce au curry vert

1 chou vert
1 patate douce
2 carottes
2 oignons jaunes
1 oignon rouge
5 feuilles laurier
1 cube bouillon légume
1 cube bouillon poule
1 barquette bouillon poule
1 litre eau
Sel poivre
Curry vert
Lait de coco
1 bouquet de coriandre

Faire griller le chou, les carottes, la patate douce coupés en morceaux avec un peu d’huile pendant une heure et demi à 160°.

Faire revenir les oignons dans huile d’olive et beurre. Baisser le feu et laisser cuire 20 minutes. Ajouter l’eau, les bouillons, les feuilles de laurier, le sel, le poivre, le curry vert, le lait de coco.

Ajouter les légumes grillés. Réserver deux morceaux de chou grillé et les couper en lamelles. 

Mixer le reste au robot. Ajouter les lamelles de chou et la coriandre hachée, ajuster l’assaisonnement. Servir.

English translation

Cabbage and sweet potato soup with green curry

1 green cabbage

1 sweet potato

2 carrots

2 yellow onions

1 red onion

5 bay leaves

1 vegetable bouillon cube

1 chicken bouillon cube

1 chicken broth

1 liter water

Salt pepper

Green curry

Coconut milk

1 bunch of coriander

Grill the cabbage, carrots, sweet potato cut in pieces with a little oil for an hour and a half at 160 °.

Brown the onions in olive oil and butter. Lower the heat and cook for 20 minutes. Add water, broths, bay leaves, salt, pepper, green curry, coconut milk.

Add the grilled vegetables. Reserve two pieces of grilled cabbage and cut into strips.

Mix the rest with the robot. Add the slices of cabbage and chopped coriander, adjust the seasoning. Serve.