Festive Camembert and cranberry appetizer

Preparation 15 minutes – Cooking time 10 minutes


1 baguette, 300 g fresh cranberries, 2 tbsp balsamic vinegar, 100 g sugar, 120 g Camembert cheese, a few sprigs of fresh rosemary, a little fresh thyme, butter, olive oil.


Preheat the oven at 220 ° C.

Cut the baguette into slices.

Mix in a small bowl 20 g melted butter and 2 tbsp oil.

Brush the bread slices both sides with the mixture.

Place the bread slices on a baking tray.

In a salad bowl, mix cranberries with balsamic vinegar, sugar and a little chopped fresh rosemary.

Place this mixture on a baking sheet lined with parchment paper.

Bake for 10 minutes.

Bake the bread slices as well 5 minutes, turn the slices and add another 5 minutes.

Place a slice of Camembert on each slice of baguette.

Add a tbsp of roasted cranberries on the cheese.

Serve sprinkled with some fresh thyme leaves.

Chciken and pesto parcels

Preparation 20 minutes – Cooking time 25 minutes – Serves 2


225 g chicken breasts, 10 basil leaves, 4 sunblushed tomatoes, 1 tbsp pine nuts, 125 g mozzarella, 4 filo sheets, salt, pepper, olive oil.


Preheat the oven to 180 ° C.

Mix 1 tablespoon olive oil with basil leaves and pine nuts.

Chop chicken, mozzarella and sunblushed tomatoes into small pieces.

In a bowl, combine pesto with chicken, mozzarella and sunblushed tomatoes.

Cut filo sheets in two to get 8 squares.

On the worktop, stack 4 square of filo pastry.

Place half of the chicken mixture in the middle of each pile of pastry.

Gather the pastry and scrunch together then secure with a toothpick or string.

Brush pastry with a little melted butter.

Place the parcels on a baking sheet and bake for 25 minutes.

Serve golden brown with a green salad.

Banh Xeo, crispy Vietnamese pancake

Banh Xeo is a Vietnamese dish. It is a pancake made from rice flour and turmeric, folded in half and garnished with sliced ​​or minced pork and bean sprouts.

You can also add shelled and deveined shrimp.

Preparation 30 minutes – Cooking time 7/8 minutes – 6 pancakes


300 g rice flour, 40 cl coconut milk, 40 cl water, 2 tbsp turmeric, 1 tsp sugar, 1/2 tsp salt, 3 spring onion, 300 g ground pork, 150 g bean sprouts, 1 tsp fish sauce, 2 tbsp oyster sauce, 1 onion, 2 garlic cloves, 1 bunch fresh mint, 1 bunch fresh coriander, some nice salad leaves, sauce for spring rolls.


Place the rice flour in a salad bowl.

Add the coconut milk, turmeric and mix well.

Add water, 1 tsp sugar, 1/2 tsp salt and whisk.

Finely chop the spring onions and incorporate them into the dough.

Let the batter rest an hour.

Finely slice the onion.

In a frying pan, with a little oil, sauté the chopped onion for a few minutes.

Add the minced pork, peeled and chopped garlic and season to taste.

Fry for 10 minutes, stirring occasionally.

Add fish sauce and oyster sauce and simmer for 5 minutes.

Lightly oil a skillet.

When the pan is hot, pour a ladle of the batter, spread it well and cook on medium heat for 2 minutes.

On one half of the pancake, place some pork mixture, bean sprouts, a little chopped coriander, cover the pan and cook for 5 minutes.

Fold the other half of pancake over the garnished part and serve with salad leaves, mint leaves, chopped fresh coriander and spring roll sauce.

Stuffed peppers like in Mexico

Preparation 10 minutes – Cooking time 20 minutes – Serves 2


5 peppers ( I prefer the reds and yellows), 250 g ground chicken breasts, 1 bag baby spinach, 1/2 tsp pepper, 1/4 tsp Cayenne, 1 tsp paprika, 1/2 tablespoons chilli powder, 1/2 teaspoon ground cumin, 1 garlic clove, 1 tsp Dijon mustard, 2 tbsp pine nuts, salt.


Preheat oven at 210 ° C.

In a skillet with a little olive oil, fry the ground chicken a few minutes.

Cut the peppers in half lengthwise and clean them.

Finely chop 1 pepper.

Add the chopped pepper and baby spinach to the pan and stir well.

Then add pepper, Cayenne, paprika, chilli, cumin, chopped garlic, mustard and season to taste.

Fill half peppers with the preparation and add pine nuts and a dash of olive oil.

Bake for 20 minutes.

Serve with tortilla chips.

Macaroni and cheese

The famous Mac and cheese, a classic American dish.

Preparation 10 minutes – Cooking time 40 minutes – Serves 4


350 g macaroni, 30 g butter, 1 garlic clove, 1 tsp mustard, 3 tbsp flour, 500 ml milk, 250 g grated cheddar cheese, 50 g grated Parmesan cheese, 50 g small chopped baguette pieces, salt, pepper.


Preheat the oven to 200 ° C.

Place the small pieces of bread on a baking sheet.

Sprinkle with 10 g melted butter and bake for 6 minutes.

Cook the pasta 2 minutes less than indicated on the package, drain.

In a saucepan, melt 20 g butter, add the flour and mix well with the whisk.

Then add the milk little by little, whisking and allow to thicken.

Off the heat, add mustard, the cheeses and drained pasta and season to taste.

Pour the mixture into a baking dish.

Sprinkle gratin with breadcrumbs and a little parmesan cheese.

Bake for 20 minutes.

Potatoes like a little volcano

Recipe inspired by Chef Cuisto

Preparation 30 minutes – Cooking time 30/35 minutes – Serves 4


4 medium potatoes, 8 slices of bacon, 80 g of roasted chicken leftovers, 80 g of grated cheddar, 2 tbsp barbecue sauce, salt, pepper, olive oil, 2 spring onions, 200 g cream, 1 tsp paprika.


Preheat the oven to 200 ° C.

Wash the potatoes season, rub with a little olive oil and bake for 20 minutes, wrapped in foil, in the oven.

Combine the cream, paprika, season to taste and set aside in your fridge.

Combine the chopped chicken leftovers with the grated cheddar cheese.

Cut a slice on top of each potato and a thin slice on the bottom so that they stand up.

Scoop some of the inside with a spoon.

Wrap each potato with 2 slices of bacon and hold them with a toothpick.

Stuff the inside with the chicken mixture.

Finish with some grated cheese.

Baste the outside with a little Barbecue sauce.

Bake for 30/35 minutes to brown the bacon and finish cooking the potatoes.

Serve with the cream sauce and some chopped spring onions.

Crispy Cauliflower and Broccoli cakes

Preparation 20 minutes – Cooking time 6/8 minutes – Serves 4/6


1 cauliflower, 1 broccoli head, 1 onion, 1 egg, 1 tbsp ground cumin, 1 tbsp paprika, 1 tbsp turmeric, 80 g flour, 60 ml milk, 50 g grated parmesan, salt, pepper , olive oil.


Cut cauliflower and broccoli into florets.

Cook the florets 7/8 minutes in salted boiling water.

Drain and place the vegetables in a bowl.

Finely slice the onion.

Crush the vegetables with a fork or a potato masher.

Add the flour, egg, onion, cumin, paprika, turmeric, milk and parmesan and season to taste.

Combine all the ingredients.

Heat oil in a skillet.

Form balls with the vegetable mixture and place in the pan.

Flatten them with a spatula.

Cook for 3/4 minutes on each side until golden borwn.

Keep warm under a sheet of foil in your oven.

Serve with Greek yogurt sauce (yoghurt, salt, pepper, 1/2 tsp lemon juice), and sprinkled with finely chopped spring onion greens.

Pork cooked in milk with rosemary

Preparation 15 minutes – Cooking time 1 h 15 minutes – Serves 6


1 kg of pork tenderloin, 1 L of whole milk, 1 nice sprig of fresh rosemary, 4 bay leaves, 8 garlic cloves, salt, pepper, 2 tablespoons finely chopped rosemary.


Pierce a hole in the middle of roast with a thin-blade knife.

Insert the branch of rosemary and bay leaves into this hole.

Preheat the oven to 150 ° C.

Heat the milk in a saucepan.

In a cocotte, melt a little butter.

Brown the roast and garlic cloves with the skin for a few minutes.

Season to taste and pour hot milk into the casserole.

place the lid on the cocotte, increase the temperature of the oven to 210 ° C.

Bake for 1 hour and 15 minutes.

Drain the roast and keep it warm.

Take 1/3 of the milk and put it in a saucepan.

Add garlic without skin and curshed with a fork, and finely chopped rosemary.

Let thicken on the heat.

Serve the sliced ​​roast with the sauce and the side dish of your choice.