Dip with Petits Suisse and lardons

Dip lardons

Preparation 10 minutes


6 Petits Suisses, 200 g lardons, Téquila.


Fry the lardons in a pan, deglaze with a big dash of Téquila.

Mix the Petits Suisses with the hot deglazed lardons and refrigerate.

Serve with crackers or thin slices of baguette.

You can add one garlic clove before mixing and/or chives.


Parmesan sables

Sablés au parmesan

Preparation 10 minutes – Cooking time 10 minutes


150 g flour, 150 g room temperature butter, 150 g grated parmesan, 1 egg yolk, cherry tomatoes.


Preheat oven at  à 180 C°.

In a bowl or using a food processor, mix flour, butter and parmesan and egg yolk.

Shape dough into small balls and put those on a baking sheet.

Cut each cherry tomatoe in 2 and push each half on a ball flattening those.

Bake for 10 minutes and transfer to a cooling rack.

If you like, you can add some chopped basil in the dough and/or sesame seeds before baking

* Magimix Cook Expert:

3 minutes and dough done.

Goat cheese and peppers terrine

Terrine chévre poivrons

Preparation 30 minutes


500 g fresh goat cheese, 6 peppers (2 green, 2 red, 2 yellow), 25 cl olive oil, 5 cl white wine, 2 sachets of gelatine, basil, a few crushed pink berries, salt and pepper.


Peal peppers, dessed and cut in large strips. Boil 5 minutes in salted water and drain.

Layer the strips on a plate, add chopped basil and poor 15 cl olive oil on top.

Marinate at least 30 minutes.

Heat the wine and disolve the gelatine in it.

Mix the goat cheese with 10 cl of olive oil until a creamy consistency, add disolved gelatine and crushed pink berries and mix for 30 seconds.

Line a terrine with clingfilm.

Fill the terrine alternating layers of peppers and cheese.

Finish with a layer of peppers. Fold clingfilm on top. Pack and leave a weight on top.

Refrigerate 2 hours minimum.

Serve slices with toasts and a nice green salad.


Saffron risotto with vegetables

Risotto safrané aux légumes

Preparation 20 minutes – Cooking time 20/25 minutes


300 g risotto rice, 150 g mushrooms, 50 g green peas, 500 g green asparagus, 2 slices cured ham, 1 red onion, 15 cl dry white wine, 1 l chicken stock, 70 g butter, 100 g  parmesan, saffron 1 dose saffron threads, salt and pepper.


Soak saffron in 5 cl tepid water.

Do with half of the parmesan shavings and grate the other half.

Chop onion, cut asparagus in 5 cms pieces, set the tips aside.

Make onion sweat in a pot with 20 g butter.

Put rice, wine,saffron with the water it soaked in and stir until complete absorption.

Add green peas and asparagus  pieces.

Add stock to cover rice.

Simmer and continue to add stock as soon as previous absorbed by rice.

Add sliced mushrooms and asparagus tips 10 minutes before rice is cooked.

Before serving, add remaining butter and grated parmesan.

Decorate with strips of cured ham and parmesan shavings.

* Magimix cook expert:

Follow the Magimix recipe, just change ingredients

Cod fish fillets with peas

Cabillaud grillé au lard

Preparation 15 minutes – Cooking time 20 minutes


6 cod fish fillets 3 cms thick, 6 smoked bacon strips, 1 letttuce, 1 onion, 1kg of fresh green peas.


Clean and dry the lettuce leaves.

Peal and chop onion.

Fry gently onion in butter, add lettuce leaves and peas. Cover the pot and let cook on low for 20 minutes. Add 50 g of butter and stir.

Sprinkle pepper on fish fillets. Wrap a bacon strip around. Fry in a pan 2 minutes each side, bacon must be crispy.

Serve with peas.



Smoked salmon cheesecake

Cheese cake au saumon fumé

Preparation 20 minutes


200 g crackers ( like TUC), 50 g butter, 300 g ricotta, 150 g mascarpone, 200 g smoked salmon, fresh dill, a few cherry tomatoes, salmon eggs, 1tsp of pink berries, a pinch of chili powder.


Crush the crackers and mix with the butter.

Put the pastry on the bottom of single serving round rings.

Bake at 180 C° for 10 minutes.

Keep a few pieces of salmon for decoration, and chop finely the rest.

Mix ricotta, mascarpone, crushed pink berries, chopped dill and chopped salmon.

Add a pinch of chili powder.

Place the bases with the rings on plates.

Fill with the salmon mix. Smooth the top with a spatula and put in the fridge for at least 2 hours.

Decorate with cherry tomatoes, salmon eggs and a piece of smoked salmon.

Reblochon spring rolls

Nems de reblochon

Preparation 20 minutes – Cooking time 15 minutes


10 sheets filo pastry, 1/2 reblochon cheese, 20 sun dried tomatoes in oil, 20 basil leaves, salt and pepper.


Cut the cheese in slices approx 8 cms, pepper generously.

Cut filo pastry sheets in 2.

Put 1 basil leave with a piece of cheese on top and 1 sun dried tomatoe and roll in a cigar shape.

To serve:

Preheat oven at 200 C°, brush the spring rolls with melted butter in an ovenproof dish and bake for 15 minutes.

Serve hot with a nice green salad.


Duck foie gras in a Thai broth

Foie gras au bouilon Thai

Preparation 20 minutes – cooking time 2 hours – serves 4


250 g duck foie gras cut in slices, 6 shiitakes mushrooms, Thai basil, chives, coriander, salt and pepper.


For the broth: 1 chicken, 2 onions, 4 garlic cloves, 1 celery stick, 1 carrot, 3 lemongrass stalks, 1 piece of fresh ginger, 1 chilli pepper deseeded.

The broth: put the chicken in a pot, add all other ingredients washed, peeled and roughly chopped. Boil for at least 2 hours.

Filter the broth, season and keep aside.

(The chicken and vegetables will make an excellent diner)

To serve:

Reheat the broth with the minced mushrooms.

Pan-sear the foie gras slices.

In individual bowls, put the pan-seared foie gras and some mushrooms.

Pour over hot broth and sprinkle with chopped coriander and chives and some basil leaves.

Lobster and porcini samosas

Samossas homard et cèpes

Preparation 20 minutes – Cooking time 5 minutes


1 cooked lobster trimmed, phyllo dough, 100 g fresh porcini mushrooms, 1 onion, 1 tsp of chopped chervil, 1 tsp of chopped flat leaf parsley, 15 cl cream, 1 tbsp lobster bisque, salt and pepper.


Clean mushrooms and slice finely.

Finely slice onion.

Fry gently onion in a pan with butter, add chervil, parsley, cream, lobster bisque, season to taste.

Chop lobster and add to pan. Let the filling cool.

Make the samosas ( videos available on internet if you need).

Fry 5 minutes each side in olive oil in a pan until golden.

Drain on kitchen paper and serve with a nice salad.

Tomato and goat cheese Tian

Tian tomates chévre

Preparation 15 minutes – Cooking time 8/10 minutes


4 Roma tomatoes, 1 goat cheese log, 1tsp honey, 4 tsps olive oil, 60 g pine nuts, rosemary, salt, pepper.


Preheat your oven grill.

Slice regularly tomatoes and goat cheese.

Layer tomatoes and cheese in individual ovenproof dishes.

Mix honey, olive oil, chopped rosemary leaves, salt and pepper and poor over the Tians.

Bake under the grill for 8/10 minutes.

Serve with a nice green salad.