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Chicken sandwich with honey, vegetables and slices of empty cheese with summer truffles
For 4 people:
- 2 baguettes with seeds
- 2 chicken breasts
- 2 red peppers
- 2 zucchini
- 2 eggplants
- 4 slices of Pochat & Fils gourmet tome cheese with summer truffles
Cut lengthwise chicken in 4 pieces. Coat them with honey.
Wash and dry the vegetables. Cut them lengthwise into 5 mm slices. Brush them with olive oil, salt and ground pepper. Fry the vegetables on a grill or in a frying pan for 5 minutes on each side. Then fry the chicken pieces.
Cut the bread into 2 halves and then lengthways. Layer the slices of aubergine, empty cheese with summer truffles, zucchini, pepper and then the grilled chicken on the inside. Taste.
Delicious bagel with olive oil and olives from Nice AOP
For 4 bagels:
- 4 bagels
- 2 large tomatoes
- 1 large can of natural tuna
- 1 spring onion
- 4 eggs
- 4 anchovy fillets in oil
- ½ green pepper
- 1 handful of Nice PDO olives
- 12 beans (small beans)
- 12 basil leaves
- 4 radishes
- Delicious PDO olive oil
- wine vinegar
Boil the hard-boiled eggs (count 6 to 8 minutes after boiling). Cool them before peeling them.
Cut the bagels in half, brown them in the oven and drizzle them with a drizzle of olive oil and a little wine vinegar.
Cut the onion into thin rings. Cut tomatoes, hard-boiled eggs and radishes into rings. Pit the olives and cut them into pieces. Chop basil.
Place on the bottom of the bagel tuna, slices of onion, tomato and hard-boiled egg. Add fava beans, radish slices, pitted olives, anchovy fillets, chopped basil. Lightly salt and drizzle with a good drizzle of olive oil. Close the bagel by pressing it slightly to easily pack the ingredients.
This recipe is offered by “cookettes” from France Olive.
Vuna® wraps, grated carrots and cream cheese
For 4 people:
- 1 jar of Vuna® Garden Gourmet®
- 8 lettuce heart leaves
- 150 g carrots
- 1 chili
- 100 g spread cheese spread
- 2 tbsp. Lime juice
- 1 C. chopped parsley
- chili powder
- 4 tortillas
Wash the lettuce leaves and pat them dry. Clean the carrots, peel them and grate them finely. Wash the pepper, remove the seeds and cut it into small cubes.
Crumble Vuna® Garden Gourmet®. Mix it with grated carrots, chilli, cream cheese, lime juice and chopped parsley. Season to taste with salt, pepper and chili powder.
Place two lettuce leaves on each tortilla, fill with two tablespoons of the Vuna® base mix and roll tightly. Cut in half diagonally before serving.
Tacos, chili con carne of veal
For 4 people:
- For the meat: 500 g minced veal, 2 onions & 2 shallots, 40 g butter, 2 tbsp. tablespoons of sunflower oil, 3 pinches of fleur de sel, 5 turns of the pepper grinder, 10 g of tomato puree, 2 pinches of chili powder, 4 pinches of cumin, 20 cl of chicken stock, 1 lemon green.
- For the filling: 2 corn cakes, ½ bunch coriander, 1 avocado, 100 g corn, 80 g grated cheese, 30 g butter, 1 lime, 100 g cream.
For the meat: Peel and chop onions and shallots. In a frying pan, with a mixture of butter and very hot oil, brown the minced veal. Add onions, shallots and tomato puree. Season with cumin, chilli, salt and pepper.
Pour in the chicken stock and cook over medium heat with the lid on for 20 minutes. Then add lime juice and zest. Keep warm.
For garnish: Coarsely chop coriander. Drain the corn, brown it in a pan with a knob of butter. Cut the avocado into thin slices, color it in a hot pan. Pour the cheese over the corn cakes.
Arrange the minced veal in the middle, then add the slices of avocado and a spoonful of fresh cream. Sprinkle with grilled corn, chopped coriander and sprinkle with chilli. Grate lime zest on top. Close the steaks with a toothpick and serve immediately.
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