Pear compote, ginger and canned cardamom
Wash and peel the pears. Cut them into large 3 cm sides. Slice the confit ginger into very thin strips (to favor in relation to fresh ginger). For cooking the pears, place the fruits, ginger, cardamom and honey in a...
Pink grapefruit jam, ginger and honey
Extract the zest from a grapefruit and the flesh of the grapefruits. Remove all the small skins from the pulp, weigh 1 kg. Grate the ginger and chop the zest very finely. Pour the honey and sugar in a saucepan...
Rinse and drain chickpeas. Mix the chickpeas with the tahin, the lemon juice, the crushed garlic cloves and the yogurt, incorporating olive oil as and when the olive oil. Salt and spice your taste. Fill the terrines Le Parfait Super...
Strawberry, honey and ginger jam
Clean the strawberries, cut the larger ones into regular pieces and weigh 300g. Drain and water with lemon juice and powdered sugar. Cover and leave cool 24 hours. Recover the strawberry juice and bring it to a boil. Add honey...
Cut the melon in dice, weigh 500g then make it macerate in the sugar for 3 hours. Recover the juice and heat it in a Dutch oven. Add the vanilla pod that you have split, honey and orange juice. Bring...
Pass all of the meat to the chopper, medium grid. Mix well and add the eggs, shallots, garlic and chopped parsley. Salt, pepper, add the cognac. Fill the terrines Le Parfait Great or Le Parfait Familia Wiss, tapping well up...
Wash and cut the ham so that the pieces enter the terrines by limiting the empty space as much as possible. Salt, pepper and add a few crushed bays or bay leaves according to your taste. Put everything in the...
Finely mince the onions then sweat in the butter, without letting them brown. Salt, pepper, add the sugar, sprinkling and mixing then simmer for 10 minutes. Add the aromatic base: wine and vinegar. Cook for another ten minutes. Check the...
In order to be able to peel them more easily, place the peppers and peppers for a few moments under the grill of the oven until the skin cleats then remove them and let them cool in a plastic bag....
To make an easy fire pot, immerse the meat pieces in cold salted water. Gently bring to a boil and cook for 45 min on low heat. Meanwhile prepare the vegetables. Peel and cut the carrots and turnips into medium...
To make preserves of natural red beans, scare them and then let them soak overnight. Drain and whiten the vegetables for a few minutes. Place them in jars Le Parfait Super and cover with boiling salted water 18g of salt/liter...
Peel the garlic, cut it in half and degerm and whiten it 3 times. Pass the meat, herbs, garlic and onion to the chopper, alternating in order to obtain a homogeneous mixture. Then bring together in a terrine: the meat...
Cash the top of the cherry cross tomatoes, with the point of the tip of a knife. Boil a large volume of water for boosting them for 1 min. Then plunge the tomatoes into a very cold bowl of water...
Raspberry jam and vanilla peppers
The day before, rinse the raspberries. Peel, seed and cut the red peppers into an diced about 1 cm side. Cut the vanilla pods and collect the seeds using the tip of a knife. Place everything in a bowl and...
Put the blackcurrant in a Dutch oven and bring to ebullition over high heat. Shake the grains with a wooden spatula. Wash the rhubarb rods after getting rid of the leaves. Peel them, remove the fibrous wires and cut them...
Creamy of Jerusalem artichokes and chestnuts with hazelnut butter
Peel the Jerusalem artichokes, leave them whole. Peel the onion and mince it. In a casserole dish, brown the onion in a little olive oil, add the Jerusalem artichokes, then the milk, the celery and the white background. Salt with...
Wash, peel, remove the nuclei and cores then cut the fruit into small pieces. Cook the fruits, sugar and honey over medium heat until you get the desired consistency. Stir regularly. Immediately pour the compote into the jars Le Parfait...