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Recettes avec les endives

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Endive salad with walnuts and gorgonzola

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    Recipe crisp and light

    Preparation time: 10 '

    4 People:

     - 3 endives

    - 20 walnuts

    - 100g gorgonzola

    - 1 tablespoon sherry vinegar

    - 4 tablespoons oil

    - chervil, salt, pepper

    * - Remove the leaves from the endives
         * - Cut the gorgonzola into sticks
         * - In a bowl, combine the vinegar and oil. Salt and pepper
         * - Prepare the plates, alternating a layer of endive leaves and a layer of sticks of gorgonzola. Drizzle with dressing and then add some walnuts. Finish with a sprig of chervil.


Minestra (Greens and Beans) Recipe

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Wash greens with tap water mixed with a teaspoon of salt. Rinse and put into boiling water. Cook until tender (do not overcook). When draining greens, leave a little water for juice and moisture.In a small pan, add olive oil and sliced garlic. Fry for a few minutes until garlic is lightly browned. Put aside. Optional: leave garlic in olive oil or take it out.In another small pan, cook pepperoni in 2 - 4 tablespoons of water. (Flavor is lost from pepperoni if too much water is used.) Let boil for 2 minutes; take out pepperoni; add garlic and oil mixture.In a larger pan, mix together greens, olive oil and pepperoni. Let it come to a slow boil then add beans and slightly stir. Enjoy with or on top of Italian bread.

Chicory and Bacon Salad Recipe

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In a small bowl, whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in the olive oil in a thin stream. In a medium skillet, cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all the fat except 1/4 cup. Add the bread cubes to the hot bacon fat and sauti over medium heat, tossing lightly until lightly browned, about 5 minutes. Remove and set aside. Return the bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in large bowl and add the dressing, bacon, and bread, toss well and add salt if you want.

Endive and Ham Au Gratin

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    The famous endives with ham

    Preparation: 30 min. Cooking: 1h

    Ingredients (for 4 persons):

    -1.5 kg endive - 8 slices of ham - 30 g butter - 30 g flour - 50 g cream - 1 glass of milk - 40 g of grated Gruyere - salt and pepper



    Cook the chicory in salted boiling water for 45 minutes. Drain them very carefully.

    Divide the endive on the ham slices and wrap them in it. Place rolls on a buttered oven dish.

    Make a Mornay sauce with butter, flour, milk and cheese. Pour the sauce over the rolls of ham, sprinkle with grated Gruyere and brown in oven.

Le Moulin de Binard welcomes you in Bed and Breakfasts, and a new Farm cottage, in a rural and green surroundings, along the Cologne, near Peronne in the Somme (80) in Picardy.

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