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Recipes

Moules apéritives en conserve

Canned aperitifs

Scrape and wash the molds under cold water to remove any impurity. In a large Dutch oven, pour the white wine, add the herbs, the chopped shallots, the minced onions, salt and pepper. Add the molds and cook covered for...

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Endives au jambon en bocal

Ham endives

Clean without washing the endives (remove the damaged leaves) and hollow out their base. In a casserole dish, put 30 g of butter, lemon juice, 50 cl of water and endives. Cover and bring boiling to bright fellow then cook...

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Préparation d'une confiture de figues maison en bocal de verre

Fig jam

Vous recherchez la recette parfaite de confiture de figues facile et rapide ? Vous vous êtes toujours demandé où trouver une recette de confiture de figues à l'ancienne similaire à la recette que faisait votre grand-mère ou votre grand-père facile et rapide ? Vous l'avez trouvée ! 

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Cocotte de fruits aux épices

Spice fruit casserole

Split the vanilla pods and scrape the seeds above the casserole dish. Wash the lemon, collect the zest and add them to the casserole dish. Add cinnamon, pepper, sugar and wine. Put on the fire. Wash, pitted and cut the...

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Abricots au sirop

Apricot to syrup

To make a preserver of fruit, we first prepare a syrup made from water and sugar, which will serve as roofing liquid. Here are the recommended proportions according to the desired sugar content: Slight syrup : 1 liter of water...

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Confiture d'oranges

Orange jam

Peel the oranges without leaving white skin. Cut them into pieces and remove seeds and membranes. Mince some well -cleaned bark. Weigh the prepared oranges and add so much sugar as well as the zest. Put everything in the bassine...

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Confiture de tomates vertes

Green tomato jam

Immerse the green tomatoes for a few seconds in boiling water to peel them more easily. Peel them and cut them into quarters, remove the juice and seeds. Weigh them. Cut the lemon into thin rings. Put the flesh of...

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Confiture de betteraves

Beet jam

Peel and puree 1kg of cooked beets Cook in a cooking container with 800g of crystallized sugar for a 15zaine minutes. Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must...

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Confiture de carottes

Carrot jam

Peel and cut the carrots into thin rings. Put them in a cooking container with ½ liter of water and bring to a boil. Hold it by stirring from time to time until there is no more water. Carrots should...

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Conserve de poulpe à l'huile

Keeping of oil octopus

Put the octopuses in the freezer 24 hours to 4 hours before to soften the flesh. Freezing that usually degrades food by breaking the fibers and dehydrating is an ally here. Cook the octopus in a large volume of water...

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Soupe de céleri

Celery soup

Prepare and bring the poultry broth Meanwhile, peel and cut the celery into dice. When the mud broth, pour the cookies and simmer a 15zaine minutes. Remove and drain the clerk, reserve the broth. Mix the clerk with the mascarpone,...

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Velouté de betteraves

Beet velvety

Cut the beets in dice. Peel the potatoes, turnip and onion and cut them into pieces. In a frying pan with a background of olive oil, brown the onion then add the potato and turnip. Moisten with poultry broth and...

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Caramel beurre salé

Salted butter caramel

Put the sugar and water in a saucepan and bring to a boil to make a caramel. The caramel will take its color. Outside heat, add the butter and salt, mix. Add the fresh cream, mix. Be sure to incorporate...

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Duo de carottes et patates douces au curry

Duo of carrots and sweet potatoes with curry

Rinse the vegetables, peel them and cut the carrots and sweet potatoes into rings. Place the vegetables in the basket of a steamer. Sprinkle with curry and coconut, add the thyme strands. Cook everything for 30 min. When the vegetables...

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Confiture de Melon à la Framboise

Framboise melon jam

Take the zest from a lemon. Cut them into thin wools, boost them and refresh them. Press the lemon to recover the juice. Cut the melon into pieces after removing the seeds. In a jam bowl, bring 15 cl of...

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Confiture de clémentines

Clementine jam

Rinse clementines. Peel them and eliminate small white skins. Blanch a few barks for 5 minutes at the boiling water and then refresh them, drain them and cut them into thin sticks. Detach the neighborhoods and remove the seeds, weigh....

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Maquereaux en conserve

Canned mackerel

And go empty and rinse the mackerel, then wipe them one by one. Cut the carrots into rings and mince the onions. Arrange the mackerel in a Dutch oven, add the carrots, onions, a few cloves, thyme, salt, pepper and...

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Sauce tomate maison en conserve

Canned homemade tomato sauce

Select very ripe, firm and fresh tomatoes. Rinse them carefully, then seed them before peeling them (Monder). Cut the tomatoes into small dice. Finely chop the onion and brown it in a frying pan with a drizzle of olive oil,...

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