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.