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Recipes

Sauce tomates-basilic en conserve

Canned tomato sauce canned

Rinse, seed and remove the skin from the tomatoes. Cut them into dice or neighborhoods. Brown the white onions or the red onions minced in olive oil in a frying pan with the peeled garlic cloves. Add the tomato pieces,...

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Chili con carne en conserve

Chile con carne canned

Rinse the beans with cold water and then cover them 3 times their volume with water and allow them to soak 12 hours. Drain the beans and place them in a saucepan. Cover them with water then bring to a...

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Confiture aux abricots secs, amandes et lavande

Jam with dry apricots, almonds and lavender

Put the apricots chosen for this homemade jam to dip in water for 24 hours, crushing them a little. Leave the apricots in their water and bring to a boil with the sugar for 15 minutes. Take them out and...

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Confiture de poires au piment

Pear jam with chili

Peel the pears, remove the heart and mince them. Recover the lemon juice. Mix the pears, the sugar, the lemon and apple juice and the pepper in a cooking container. Bring to a boil and cook 40 min by removing...

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Confiture de noix de coco et ananas

Coconut and pineapple jam

Peel the pineapple and cut it into approximately 11 cm in section. Pour 1.1 kg of pineapple flesh and 4 tablespoons of grated coconut in your cooking container and add 1 kg of giant sugar. Mix and bring to ebullition....

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Confiture d'orange au Grand Marnier

Orange jam at Grand Marnier

Select 2 beautiful oranges, clean them and recover the zest with a thrifty. Immerse orange zest in water with small broths and leave them for 30 minutes. Cool them by soaking them in cold water, drain them and cut them...

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Purée de brocolis au cumin en conserve

Canned broccoli puree canned

Peel the potatoes and cook them in salted water, starting cooking in cold water. Meanwhile, remove the green leaves and the feet from the broccoli heads, separate them into bouquets, just eliminating the largest stems and washing them with vinegar...

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Navarin d'agneau et ses légumes de printemps

Lamb navarin and spring vegetables

Brown the cut meat in large cubes in a little oil. When the lamb is golden golden powdered veal then pour the white wine, add the bouquet garni and cumin, salt, pepper, cover and cook for 15 min over low...

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Terrine de porc

Pork terrine

Cook the garlic over low heat in a glass of dry white wine (5 min from boiling). Go to the Chinese, keep the juice then add 1 lemon juice. Chop the pork liver, lean (net), fatty bacon (medium grid). Add...

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Tapenade aux olives vertes

Tapenade with green olives

Crush the hooked olives, anchovy nets, capers in a mortar, or with a chopper (avoid the blender if possible). Gradually add the olive oil and continue to crush until you get a more or less fine mixture, depending on your...

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Daube de boeuf en conserve

Canned beef stew

Clean, peel then cut the carrots and celery into small cubes. Then peel the garlic cloves and peel the onions. Put the whole as you go to a casserole dish, add the beef, the wine, the clove, then a tablespoon...

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Confiture de coings

Quince jam

Peel the oranges, remove the white skins. Cut thin slices of orange above a container. Proceed in the same way for the green lemons. Remove all seeds. Mix the oranges and lemons with the sugar in your cooking container. Leave...

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Confiture citron, citron vert et menthe

Lemon, lemon and mint jam

The day before, cut the small yellow lemons and lemons into thin slices and put them in a bowl. Pour the sugar. Leave to macerate one night without stirring. Then place the fruit mixture in the jam bowl and cook...

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Compote de poires, gingembre et cardamome en conserve

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...

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Confiture de pamplemousse rose, gingembre et miel

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...

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Houmous en conserve

Canned houmous

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...

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Confiture de fraises, miel et gingembre

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...

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Confiture de melon et miel

Melon and honey jam

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...

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