In main course or in entrance. Ingredients for 10: 1 lettuce green salad, 5 andouilles (real ones will be better), herbes provences, 3cas mustard, 3cas liquid or thick cream (your choice), salt pepper, 2bezux onions, olive oil. In a pan...

Andouille salad

Main course or starter.

Ingredients for 10: 1 lettuce style green salad, 5 andouilles (real ones will be better), herbes provences, 3cas mustard, 3cas cream liquid or thick (to choose), salt pepper, 2bezux onions, olive oil. In a pan, heat the olive oil, peel and slice the onions. Cook them for a few minutes so that they become melting, salt pepper, then put in a large salad bowl and cool them. Once cold, mix them with the peeled green salad. Keep the same pan on warm fire without washed, you will keep the flavors, sliced ​​andouille and pieces of about 1cm and grill them slightly, if the sections this defont, it does not matter .when they are golden, add the mustard, mix, sprinkle with herbs from the provinces, add the cream and mix so that the cream and mustard bind. .so cool completely, then add onions and salad, mix and serve. You can enjoy it warm but be careful that the heat of the sausages do not soften the salad leaves.

Good tasting

Ingredients (for 6 people): - 500g of strawberries - 1 sachet of vanilla sugar - 250g of fromage blanc - 2 egg whites - 100g of sugar - 2 sheets of gelatin - the juice of a lemon - 30 biscuits with a spoon - 5cl of kirsch or other liqueur -......

Recipe found on the site of my Moroccan cuisine. Recipe for 4: 4 pigeons 400 g onions 1 handful of blanched almonds2 case of ras-el-hanout 1 case of cinnamon powder1 case liquid honey Olive oil butter salt, pepper Peel the onions and cut them. ....

Chinese, Sushi, Hibachi Buffet & To Go...

For 4 pigeons 300 grams of bacon - 150 grams of small onions - 4dl of brown poultry or veal stock - 3 dl of port - 50 grams of butter - bacon and pepper - four pigeons. In a pressure cooker put a little olive oil ......