By Héloïse Martel
Métro, boulot, dodo... fourneaux !
Vous en avez assez du jambon-salade, des plats cuisinés trop chers et trop caloriques, des livraisons de pizza, vous voulez préparer des repas rapides mais savoureux, du "fait maison" convey ? Avec ce livre, le pari est relevé !
Découvrez four hundred recettes gourmandes et rapides à préparer ! Cappuccino de châtaignes au bacon, brioches farcies au roquefort, croustillant de crevettes à los angeles coriandre, oeufs cocotte au safran, lotte à los angeles pancetta et aux câpres, émincé de boeuf au basilic, filets de canard aux olives, pois chiches à l. a. menthe et à l. a. coriandre, cerises caramélisées... Vous êtes prêts ? best chrono !
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Extra resources for 400 recettes express en moins de 10 min chrono
Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1 to 2 minutes. Taste soup and season with salt and freshly ground pepper, as needed. 5. To serve, ladle soup into 4 bowls and sprinkle each serving with chopped bacon and chives. C HA P T E R 3 : W I NT E R ... 59 Cream of Chicken and Fennel Soup Rich and satisfying, this chicken soup gets an unexpected yet delicious infusion of flavor from fennel. Both chopped fennel bulbs and crushed fennel seeds provide a nice anise-scented touch to this extra smooth and creamy potage.
Bring mixture to a simmer and cook for 10 minutes. Purée the soup in a food processor, blender, or food mill, and return soup to the pot. ) 3. Bring puréed soup to a simmer over medium heat and add the chicken and yellow peppers. Simmer until chicken is cooked through and peppers are tender, for about 5 minutes. Stir in the lime juice, then taste and season with salt, as needed. (Soup can be prepared 1 day ahead; cool, cover, and refrigerate. ) continued on next page . . CH A P T E R 2 : FA LL ...
Thin it with extra stock, if necessary. C HA P T E R 3 : W I NT E R ... 57 Cold Weather Potato Chowder with Caraway Cheese This chowder, which is prepared traditionally with bacon, onions, and potatoes that are simmered in a mixture of stock and milk, is enriched with a final addition of grated Havarti cheese studded with caraway seeds. The buttery cheese blends beautifully with all the ingredients, plus it adds an extra hint of creaminess to the soup’s texture. S E RV I NG S : 4 4 slices (4 ounces) bacon, cut into ½-inch pieces ½ cup chopped onion ½ cup diced celery 1 pound red-skin potatoes, scrubbed but not peeled, cut into ½-inch dice S TART TO F I N I S H : 1 tablespoon minced garlic 30 to 35 minutes 2 cups chicken stock MAK E AH EAD: 2 cups whole milk Partially 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated CH OI CE: 1 Pumpernickel or unseeded rye tablespoon unsalted butter at room temperature 1 tablespoon all-purpose flour S OU P- E R S I DE: Kosher salt P R E P TI M E: 10 minutes B R EAD BAS K ET Omit bread and serve with Roast Beef and Watercress with Horseradish Cream on Dark Bread (page 151) Freshly ground black pepper 2 tablespoons chopped fresh chives for garnish 1.
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