Tartine Chaude de Cheddar à la Bière

 

Pour 4 portions

• 4 grandes tranches de pain de campagne rassis
• 200 ml bière brune
• 350 gr + 4 cuill. à soupe cheddar râpé
• 10 ml sauce Worcestershire
• 10 ml moutarde anglaise ou de type Savora
• 4 tranches de jambon blanc
• 4 cuill. à soupe fromage Comté râpé
• Sel et poivre du moulin

1. Préchauffer le four à 400F (200C).
2. Faire griller les tranches de pain au grille-pain.
3. Dans une casserole, faire chauffer la bière et ajouter 350 gr de cheddar petit à petit jusqu'à ce qu'il fonde et que la consistance devienne onctueuse ; saler et poivrer.
4. Ajouter la sauce Worcestershire et la moutarde anglaise, puis bien mélanger.
5. Dans des petits plats individuels à gratin, poser les tranches de pain grillé, puis le jambon ; verser le mélange de bière et de fromage fondu par-dessus.
6. Parsemer du cheddar râpé restant et de Comté râpé ; enfourner pendant 5 minutes.
7. Sortir les plats du four et servir immédiatement avec une salade verte.

BON APPÉÉÉÉÉÉÉTIT

Pasta Bows with Smoked Salmon and Dill

 

                    Pasta cooked with smoked salmon is becoming very fashionable. This is a quick and luxurious sauce.

4 servings

• 6 scallions, finely sliced
• 50 gr butter
• 90 ml dry white wine 
• 450 ml heavy cream 35%
• Salt and pepper
• Freshly grated nutmeg
• 225 gr smoked salmon
• 30 ml chopped fresh dill
• Freshly squeezed lemon juice
• 450 gr pasta bows (farfalle)

1. Melt the butter in a saucepan and fry the scallions for 1 minute until softened.
2. Add the wine and oil hard to reduce to about 30 ml ; stir in the cream and salt, pepper and nutmeg to taste.
3. Bring to the boil and simmer for 2-3 minutes until slightly thickened.
4. Cut the smoked salmon into 2,5 cm squares and stir into the sauce with the dill ; taste and add a little lemon juice and keep warm.
5. Cook the pasta in plenty of boiling salted water according to the manufacture's instructions ; drain well.
6. Toss the pasta with the sauce and serve immediately.

BON APPÉÉÉÉÉÉÉÉTIT

Chili Beef Pizza

 

                    Minced beef, red kidney beans and smoky cheese combined with oregano, cumin and chillies give this pizza a Mexican character.

4 servings

• 30 ml olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• ½ red pepper, seeded and finely chopped
• 175 gr lean minced beef
• 2 ml ground cumin
• 2 fresh red chillies, seeded and chopped
• 115 gr (drained weight) canned red kidney beans
• 1 recipe Cornmeal pizza dough, recipe below
• 1 recipe tomato sauce, click here for the recipe
• 15 ml chopped fresh oregano
• 50 gr mozzarella cheese, grated
• 75 gr oak-smoked cheddar cheese, grated
• Salt and black pepper

1. Preheat the oven to 425F (220C).
2. Heat 15 ml of the oil in a frying pan, add the onion, garlic and pepper and gently fry until soft, increase the heat, add the beef and brown well, stirring constantly.
3. Add the cumin and chillies and continue to cook, stirring, for about 5 minutes ; add the beans and seasoning.
4. Roll out the dough on a surface dusted with cornmeal and use to line a 30 x 7 in greased baking sheet ; push up the dough edges to make a rim.
5. Spread over the Tomato sauce ; spoon over the beef mixture then scatter over the oregano.
6. Sprinkle over the cheeses and bake for 15-20 minutes until crisp and golden.
7. Serve immediately.

Cornmeal Pizza Dough

• 1½ cups strong white flour
• ¼ cup cornmeal
• ¼ teaspoon salt
• 1 teaspoon easy-blend dried yeast
• 120-150 ml lukewarm water
• 1 tablespoon olive oil

1. Sift te flour and salt in a large mixing bowl ; stir in the cornmeal and the yeast.
2. Make a well in the center of te dry ingredients ; pour the water and oil and mix with a spoon to a soft dough.
3. Knead the dough on a lightly floured surface for aout 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl and cover with clear film ; leave in a warm place to rise for 1 hour or until the dough has doubled in size.
5. Knock back the dough and knead again on a lightly floured surface for 2-3 minutes.
6. Roll out as required.

BON APPÉÉÉÉÉÉÉTIT

Tagliatelle with Gorgonzola Sauce

 

                    Gorgonzola is a creamy Italian blue cheese. As an alternative you could use Danish blue or Pipo creme.

4 servings

• 25 gr butter, plus extra for tossing the pasta
• 225 gr Gorgonzola cheese
• 150 ml 35% cream (heavy)
• 30 ml dry vermouth
• 5 ml cornstarch
• 15 ml chopped fresh sage
• Salt and pepper
• 450 gr taglatelle

1. Melt 25 gr butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning).
2. Stir in 175 gr crumbled Gorgonzola cheese and stir over a very gentle heat for 2-3 minutes until the cheese is melted.
3. Pour the cream, vermouth and cornstarch, whisking well to amalgamate ; stir in chopped sage, then taste and season.
4. Cook, whisking all the time, until the sauce boils and thickens ; set aside.
5. Boil the pasta in plenty of salted water according to the manufacture's instructions ; drain well and toss with a little butter.
6. Reheat the sauce gently, whisking well.
7. Divide the pasta between 4 serving bowls, top with the sauce and sprinkle over the remaining cheese.
8. Serve immediately.

BON APPÉÉÉÉÉTIT

Seafood Hotpot with Saffron and Vegetables

 

4 servings (320 caloties per serving)

• 1 tablespoon olive oil
• 2 carrots, thickly sliced
• 2 stalks celery, chopped
• 1 large onion, sliced
• 1 clove galic, crushed
• 350 gr unpeeled new potatoes, halved if large
• 1¼ cup vegetable or fish stock, click here for recipe
• 10-12 saffron threads
• 500 gr skinless firm white fish or salmon fillets
• 150 gr green beans, halved
• ½ cup dry white wine
• 125 gr raw prawns, peeled
• 1 tablespoon cornstarch
• 1 tablespoon milk
• Salt and ground black pepper
• 2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or thyme
• Crusty bread, to serve

1. Heat the oil in a large flameproof casserole dish ; add the carrots, celery and onion, then cover and cook over low heat for 5 minutes.
2. Add the garlic and potatoes and cook, uncovered, for a further 5 minutes, stirring occasionally.
3. Pour in the stock and stir in the saffron ; cover and simmer for 10 minutes, or until the vegetables just start to soften.
4. Meanwhile, remove any bones from the fish and cut into 4 cm chunks.
5. Add to the dish with the beans and wine ; add the raw prawns, cover and simmer for a further 7 minutes.
6. Mix the cornstarch into the milk until smooth, then gently stir the mixture into the dish.
7. Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and that the prawns are cooked right.
8. Season to taste with the salt and ground black pepper, stir in the herbs and serve with crusty bread.

BON APPÉÉÉÉÉÉÉÉTIT

Fisherman's Stew

 

4 servings (500 calories per serving)

• 3 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves,crushed
• 2 stalks celery, finely sliced
• ½ teaspoon dried red chili flakes
• 2 teaspoons smoked paprika
• 1½ cups dry white wine
• 2 (14½ oz) cans chopped tomatoes
• 2 bay leaves
• 500 gr boiling (waxy) potatoes, peeled and diced
• 600 gr mixed seafood such as skinless white fish (boned and diced), peeled raw prawns, squid, scallops, mussels, clams
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• ½ cup chopped fresh flat-leaf parsley
• Salt and ground black pepper
• 2 lemons, cut into wedges

1. Heat the oil in a saucepan over medium heat.
2. Sauté the onions, garlic and celery until soft but not coloured ; stir in the chili flakes and paprika, ten add the wine and cook until the liquid has reduced by half.
3. Add the tomatoes, bay leaves and potatoes and bring to a boil ; reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
4. Add te seafood, pushing it gently into the liquid ; cover and simmer for 5 minutes, or until the seafood is just cooked.
5. Gently stir in the sugar, lemon juice, parsley and some salt and black pepper.
6. Serve with lemon wedges.

BON APPÉÉÉÉTIT

Tex-Mex Shepherd's Pie

 

4 servings (350 calories)

• 2 teaspoons olive oil
• 4 spring onions (scallions), thinly sliced
• 6 cloves garlic, crushed
• 1 large green bell pepper, seeded and chopped
• 300 gr lean ground lamb
• 1 teaspoon chili powder
• 1½ teaspoons ground coriander 
• 1½ teaspoons ground cumin
• 1 (14½ oz) can chopped tomatoes
• 100 ml beef stock, hot
• 1 (14½ oz) can red kidney beans, drained and rinsed
• 750 gr baking (floury) potatoes, peeled and sliced
• 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 425F (220C).
2. Heat the oil in a large frying pan over low heat.
3. Add the spring onions and half the garlic and cook for 2 minutes, stirring frequently ; add the green bell pepper, increase the heat to medium and cook for 5 minutes, stirring until the pepper is tender.
4. Add the lamb and the spices and cook for 2-3 minutes, stirring to break up te meat, until is no longer pink ; stir in the tomatoes, stock and kidney beans and bring to a boil.
5. Reduce the heat to a simmer, cover and cook for 5 minutes, or until the mixture is thick.
6. Meanwhile, cook the potatoes with the remaining garlic in a sauce pan of lightly salted boiling water for 10 minutes, or until tender.
7. Drain the potatoes, reserving 3 tablespoons of the cooking liquid.
8. Return the potatoes and garlic to the pan ith the reserving liquid and mash them roughly using a potato masher or large fork ; stir in the chopped cilantro.
9. Spoon te lamb mixture into a deep pie dish, about 6 cups capacity ; spoon the mashed potatoes over the top.
10. Bake for 15 minutes, or until golden.
11. Serve hot.

BON APPÉÉÉÉTIT

Indonesian Fried Rice

 

                    Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation  on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

• 2 teaspoons sesame oil
• 2 teaspoons sherry vinegar
• 2 tablespoons soy sauce
• 250 gr tenderloin or round steak, cut accross the grain into thin strips
• 1 and two-third cups long-grain white rice
• 2 eggs
• 3 scallions, sliced on the diagonal
• 2 tablespoons chopped cilantro
• 2½ tablespoons canola oil
• 150 gr peeled raw shrimp
• 2 garlic cloves, crushed
• 1 green chili pepper, deseeded and thinly sliced 
• 15 gr fresh ginger, peeled and finely chopped
• 2 carrots, peeled and coarsely grated
• ¾ cup frozen peas, thawed
• Splash of chili sauce, optional

1. Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
2. Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3. Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
4. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
5. Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
6. Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
7. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
8. Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
9. For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT

Chicken Satay Stir-Fry

 

                    This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Served with toasted white or whole wheat pita bread.

4 servings (342 calories per serving)

• ¼ cup smooth peanut butter
• One-third cup reduced-fat coconut milk
• 2 tablespoons chicken stock
• 1 lemon, zest finely grated
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 350 gr skinless boneless chicken breasts, cut into thin strips
• 1 tablespoon ive-spice powder
• 1 red pepper, deseeded and sliced
• 2 carrots, peeled and cut into julienne strips
• 175 gr button mushrooms, sliced
• 2 tablespoons chopped cilantro

1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2. Heat the oil in a wok or large frying pan over a high heat ; add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
3. Add the chicken and five-spice powder and stir-fry 3-4 minutes until the chicken has coloured all over ; add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender.
5. Remove from the heat, stir in the chopped cilantro and serve immediately.

BON APPÉÉÉÉÉÉTIT

Jambalaya

 

                    The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of dish, juicy shrimp and plenty vegetables all combine to make a well-balanced, complete meal.

4 servings (378 calories per serving)

• ¼ cup olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• 1¼ cups long-grain rice
• 2 x 398ml cans chopped tomatoes
• 1 tablespoon chopped resh thyme or 1 teaspoon dried thyme
• 300 grams skinned firm white fish fillet, cut into four pieces
• 8 peeled raw shrimp
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

1. Put the oil in a large, deep frying pan and heat gently.
2. Add the onion, garlic, celery, red pepper, chili and cumin.
3. Cook, stirring often, for 10-12 minutes until softened.
4. Add the rice and cook, stirring, 2 minutes.
5. Drain the tomatoes in a sieve over a heatproof measuring cup or bowl, then set aside.
6. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
7. Make up the tomato juice to 4 cups with boiling water, pour into the pan and stir well.
8. Bring to a boil, then reduce the heat, cover the pan with a lid slightly ajar, and simmer gently for 10 minutes.
9. Season the rice to taste, then place the pieces of fish on top, continue cooking, partly covered as before, for 5 minutes.
10. Then add the shrimp, partly cover the pan again and cook for a further 5 minutes or until the shrimp have turned pink, the fish pieces are cooked and the rice is tender.
11. The dish should be moist, not dry.
12. Remove from the heat, cover tightly and leave 5 minutes.
13. Scatter celery leaves  and parsley over the top and serve with lemon wedges.

BON APPÉÉÉÉÉÉTIT

Chilled Melon Soup with Shrimp and Avocado

 

                    Fresh fruit soups can be prepared ahead and are light and cooling on a hot summer's day. Serve with grissini for a light lunch.

4 servings (231 calories per serving)

• 2 English cucumbers
• 2 cantaloupes
• 1 lemon, juiced
• 2 tablespoons chopped fresh mint
• 1 cup water
• 250 grams cooked peeled shrimp, thawed and drained if frozen
• 1 ripe but firm avocado
• 2 tablespoons fresh mint

1. Peel the cucumbers and cut in half crosswise, divide each half lengthwise, then use a teaspoon to scoop out the seeds.
2. Chop the flesh roughly.
3. Drop into a pot of lightly salted boiling water and cook gently for 2 minutes.
4. Drain in a sieve, then refresh under cold running water.
5. Halve the cantaloupes and remove the seeds.
6. Scoop out the flesh using a tablespoon and put into a blander or food processor.
7. Add the cucumber, lemon juice and chopped mint, then whizz together until blended.
8. Turn out the mixture into a bowl, add the water and stir.
9. Stir  in the shrimp and season lightly with freshly ground blak pepper.
10. Chill for at least 1½ hours and up to 12 hours.
11. Just before serving, peel, pit and dice the avocado and add to the soup.
12. Snip in some mint leaves to garnish and season to taste with more pepper if needed.

BON APPÉÉÉTIT

Buffalo Chicken Wraps

 

                    This fuss-free meal is a favorite, with its tender chicken, tortillas, crunchy végétables and spicy buffalo wing sauce. Feel free to change the veggies to suit your taste.

8 servings (449 calories per serving)

• 1½ pounds chicken tenderloins
• 1 cup buffalo wing sauce, divided
• 8 lettuce leaves
• 8 flour tortillas (10 inches), warmed
• 16 bacon strips, cooked
• 1 green pepper, cut into strips
• ½ cup ranch salad dressing

1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil.
2. Reduce heat, cover and simmer for 10-12 minutes or until meat is no longer pink.
3. Remove from the heat, cool slightly.
4. Shred the chicken with two forks.
5. Place a lettuce leaf on each tortilla, spoon about ½ cup chicken mixture down the center.
6. Top with bacon and green pepper, drizzle with ranch dressing and remaining buffalo wing sauce.
7. Roll up and serve.

BON APPÉÉÉÉTIT

Greek-Style Chicken Burgers

 

                    The original recipe for these burgers called for lamb or beef, but try ground chicken to decrease the fat. The sauce easily doubles as a great dip for vegetables and toasted pita chips.

4 burgers (350 calories per burger)

• ½ cup fat-free plain yogurt
• ¼ cup chopped peeled cucumber
• ¼ cup reduced-fat feta cheese
• 1½ teaspoons snipped fresh dill
• 1½ teaspoons lemon juice
• 1 small garlic clove, minced

Burgers

• 1 medium onion, finely chopped
• ¼ cup dry bread crumbs
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound ground chicken
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomato slices

1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl.
2. Place yogurt in prepared strainer, cover with edges of cheesecloth.
3. Refrigerate for 8 hours or overnight.
4. Remove yogurt from cheesecloth and discard liquid from the bowl.
5. Stir in the cucumber, feta cheese, dill, lemon juice and garlic ; set aside.
6. In a bowl, combine onion, bread crumbs, oregano, lemon juice, garlic, salt and pepper.
7. Crumble chicken over mixture and mix well ; shape into four burgers.
8. Lightly coat the grill with cooking oil, grill the burgers, covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165F and juices run clear.
9. Serve each on a bun with lettuce, tomato and 2 tablespoons yogurt sauce.

BON APPÉÉÉÉÉTIT

Turkey Reubens Sandwich

 

                    Enjoy Reuben sandwiches, and start to make them with smoked turkey. These are good to make in summer, when you don't want to heat up the kitchen.

2 sandwiches (411 calories per sandwich)

• 4 slices pumpernickel or rye bread
• 2 tablespoons Thousand Island salad dressing
• 6 ounces deli smoked turkey
• ½ cup sauerkraut, rinsed and well drained
• 2 slices Swiss cheese
• 2 teaspoons butter, softened

1. Spread two slices of bread with salad dressing.
2. Layer with turkey, sauerkraut and cheese ; top with remaining bread.
3. Butter the outsides of sandwiches.
4. In a large skillet, toast sandwiches for 3-4 minutes on each side or until heated through.

BON APPÉÉÉÉTIT

Riz de Coco Épicé à la Lotte et aux Petits Pois

 

                    Ce plat de riz d'influence thaïe, préparé dans du lait de coco et des tomates, et recouvert de lotte épicée marinée, constitue un plat principal original.

4 portions

• 1 piment rouge fort, épépiné et haché
• 5 ml flocons de piment écrasés
• 2 pincées de safran
• 45 ml feuilles de menthe grossièrement hachées
• 60 ml huile d'olive
• 30 ml jus de citron
• 375 gr filet de lotte, coupé en cubes
• 1 oignon, finement haché
• 225 gr riz long grain
• 2 gousses d'ail, hachées
• 400 gr tomates concassées en boîte
• 200 ml lait de coco
• 115 gr petits pois
• Sel et poivre
• 30 ml coriandre fraîche hachée, en garniture

1. Mélanger le piment rouge, les flocons de piment, l'ail, le safran, les feuilles de menthe, l'huile d'olive et le jus de citron dans un robot de cuisine et hacher assez finement.
2. Mettre la lotte dans un plat non métallique, recouvrir de pâte de piment et bien mélanger.
3. Couvrir de film alimentaire et laisser mariner 20 minutes.
4. Chauffer à feu très vif une casserole à fond épais.
5. Retirer la lotte de la marinade à l'aide d'une écumoire, ajouter dans la casserole en plusieurs fois et cuire 3 à 4 minutes, jusqu'à ce que la lotte soit colorée et ferme.
6. Retirer à l'aide d'une écumoire et réserver.
7. Aouter l'oignon et la marinade dans la casserole et cuire 5 minutes à feu doux, jusqu'à ce que l'oignon soit fondant et légèrement doré.
8. Ajouter le riz et bien mélanger, incorporer les tomates et le lait de coco, porter à ébullition et couvrir.
9. Laisser mijoter 15 minutes à feu très doux, incorporer les petits pois, saler et poivrer au goût.
10. Garnir de poisson, couvrir de papier d'aluminium et cuire 5 minutes à feu doux.
11. Garnir de coriandre fraîche hachée et servir immédiatement.

BON APPÉÉÉÉÉÉTIT

Tournedos de Poulet, Sauce à la Crème de Parmesan (Alimentation cétogène)

 

4 portions

Pour les tournedos

• Sel et poivre au goût
• 4 petites poitrines de poulet
• 10 tranches de bacon fumé
• 15 ml huile d'olive
• 16 pointes d'asperges
• 4 tranches de fromage suisse
• 1 contenant de champignons de 227 gr, émincés

Pour la sauce

• 15 ml beurre
• 80 ml échalotes françaises hachées
• 15 ml ail haché
• 125 ml vin blanc
• 80 ml bouillon de poulet
• 250 ml crème à cuisson 35%
• 125 ml parmesan râpé
• Sel et poivre au goût

1. Préchauffer le four à 400F (200C).
2. Assaisonner les poitrines de poulet.
3. Barder chaque poitrine de 2 tranches de bacon, fixer à l'aide d'un cure-dent afin de former des tournedos.
4. Dans une poêle allant au four, chauffer l'huile à feu moyen.
5. Dorer les tournedos 1 minute de chaque côté, cuire au four de 10 à 12 minutes.
6. Répartir les asperges sur chaque tournedos et couvrir d'une tranche de fromage et prolonger la cuisson de 5 à 6 minutes jusqu'à ce que la chair du poulet ait perdu sa teinte rosée.
7. Dans une casserole, chauffer le beurre à feu moyen.
8. Cuire les échalotes et l'ail 1 minute, verser le vin blanc et laisser réduire complètement.
9. Verser le bouillon et la crème et porter à ébullition.
10. Cuire 3 à 4 minutes à feu doux-moyen et ajouter le parmesan, saler et poivrer.
11. Laisser fondre le parmesan tout en remuant.
12. Émincer les deux dernières tranches de bacon.
13. Dans une poêle chauffée à feu moyen, cuire le bacon de 3 à 4 minutes, jusqu'à ce qu'il soit doré.
14. Ajouter les champignons et cuire 2 à 3 minutes.
15. Ajouter cette préparation à la sauce et remuer.
16. Servir avec les tournedos.

BON APPÉÉÉÉÉTIT

Pizza au Fromage (Alimentation cétogène)

 

                    N'hésitez pas à troquer le fromage de la garniture pour des versions encore plus gourmandes. Mélange de quatre fromages italiens (parmesan, mozzarella, chèvre, gorgonzola), tex-mex (Monterey Jack aux piments jalapenos et cheddar), etc. Pour remplacer le bacon : prosciutto, salami, pancetta... Tout est possible!

4 à 6 portions

Pour la pâte 

• 500 ml mozzarella râpé
• 250 ml farine d'amande
• 30 ml fromage à la crème
• 1 oeuf
• 1 ml romarin frais haché
• 1 pincée de sel

Pour la garniture

• 15 ml huile d'olive
• 5 ml ail haché
• 6 tranches de bacon précuit coupées en dés
• 80 ml parmesan râpé
• 125 ml mozzarella râpée

1. Préchauffer le four à 425F (220C).
2. Dans un bol, mélanger la mozzarella, la farine d'amande et le fromage à la crème.
3. Cuire au four micro-ondes 1 minute.
4. Mélanger et poursuivre la cuisson 30 secondes.
5. Incorporer l'oeuf, le romarin et le sel.
6. Placer la pâte entre 2 feuilles de papier parchemin et abaisser la pâte à l'aide d'un rouleau à pâte.
7. Retirer la feuille de papier parchemin supérieure et déposer la pâte sur une plaque de cuisson.
8. Piquer la pâte à l'aide d'une fourchette.
9. Cuire au four de 12 à 15 minutes, jusqu'à ce que la pâte soit dorée.
10. Retirer du four et garnir d'huile d'olive, d'ail, de bacon, de parmesan et de mozzarella.
11. Cuire au four 5 minutes, puis terminer la cuisson à la position "gril" (broil) de 2 à 3 minutes, jusqu'à ce que le fromage soit bien doré.

BON APPÉÉÉÉÉÉTIT

Poulet Lime et Coriandre (Alimentation cétogène)

 

4 portions

• 4 poitrines de poulet sans peau
• 30 ml huile d'olive

Pour la sauce

• 125 ml jus de lime
• 80 ml huile d'olive
• 60 ml coriandre hachée grossièrement
• 60 ml persil haché
• 30 ml zestes de lime
• 15 ml ail haché
• 2,5 ml flocons de piment

1. Dans un bol, mélanger les ingrédients de la sauce.
2. Verser le tiers de la préparation dans un sac hermétique et ajouter les poitrines de poulet.
3. Laisser mariner de 2 à 4 heures au frais.
4. Réserver la sauce restante au frais.
5. Au moment de la cuisson, préchauffer le four à 400F (200C).
6. Dans une poêle allant au four, chauffer l'huile d'olive à feu moyen.
7. Égoutter les poitrines et jeter la marinade.
8. Faire dorer les poitrines de 1 à 2 minutes de chaque côté.
9. Cuire au four de 10 à 12 minutes, jusqu'à ce que l'intérieur de la chair ait perdu sa teinte rosée.
10. Au moment de servir, répartir les poitrines dans les assiettes. 
11. Verser dans la poêle la sauce réservée au frais, remuer pour réchauffer la sauce puis en napper les poitrines.

Pour accompagner

Radis rôtis au parmesan

1. Dans un bol, mélanger 20 radis coupés en deux avec 30 ml d'huile d'olive, 5 ml thym frais haché et 1 ml romarin frais haché, saler et poivrer.
2. Étaler les radis sur une plaque à cuisson tapissée de papier parchemin et cuire au four à 400F (200C) de 30 à 45 minutes, en remuant de temps en temps, jusqu'à ce qu'ils soient bien rôtis.
3. Environ 5 minutes avant la fin de la cuisson, ajouter 80 ml de parmesan râpé.

BON APPÉÉÉTIT

Roulé de Dinde au Fromage et Bacon (Alimentation cétogène)

 

4 portions

• 4 escalopes de dinde
• 20 ml moutarde de Dijon
• 8 tranches de bacon précuit
• 4 tranches de fromage suisse
• 30 ml beurre

1. Préchauffer le four à 400F (200).
2. Saler et poivrer les escalopes de dinde, puis badigeonner de moutarde.
3. Déposer, sur chacune des escalopes, 2 tranches de bacon et une tranche de fromage.
4. Rouler les escalopes et ficeler ou fixer à l'aide de cure-dents.
5. Dans une grande poêle, chauffer le beurre à feu moyen.
6. Cuire les roulades de 3 à 4 minutes pour bien colorer.
7. Sur une plaque de cuisson tapissée de papier parchemin, cuire au four de 20 à 25 minutes, jusqu'à ce que l'intérieur de la chair ait perdu sa teinte rosée.

Pour accompagner

Salade de Brocolis

1. Couper trois tranches de bacon épaisses en morceaux.
2. Tailler 2 petits brocolis en petits bouquets, éplucher les tiges de brocolis et les couper en julienne.
3. Chauffer une grande poêle à feu moyen, cuire le bacon de 6 à 8 minutes, jusqu'à ce qu'il soit croustillant et déposer sur du papier absorbant.
4. Dans une grande casserole d'eau bouillante salée, blanchir les bouquets et la julienne de brocoli 1 minute.
5. Égoutter et rincer sous l'eau froide et égoutter de nouveau.
6. Dans un saladier, mélanger 80 ml d'huile d'olive, 30 ml vinaigre de vin rouge et 15 ml moutarde de Dijon.
7. Ajouter les ingrédients de la salade dans le saladier et remuer.

BON APPÉÉÉÉÉTIT