Easy caramel pork

Preparation 15 minutes – Cooking time 45 minutes – Serves 4


1  pork filet mignon, 1 onion, 2 garlic cloves, 6 cl soy sauce, 10 cl nuoc mam sauce, 2 tsp ground ginger, 1 cube of chicken broth, salt, pepper, oil, 50 cl water, 100 g sugar, 1 tsp of 5 spices.


Cut the pork into bite sized pieces.

Peel and finely chop onion and garlic.

In a wok, brown the meat in a little oil.

Add the minced onion and garlic and continue to fry for 3/4 minutes.

Then add the soy sauce, nuoc mam sauce, ginger, 5 spices, the bouillon cube, 50 cl water and let simmer for 30 minutes, stirring occasionally.

Check the seasoning.

Make a caramel with 100 g of sugar and 2 tbsp of water, (if you are afraid of burning the caramel, you can buy a small bottle of caramel ready to use at the supermarket).

Pour the caramel into the wok and continue to simmer 15/20 minutes to thicken the sauce.

Serve with rice.

Mini Australian meat pies

Preparation 90 minutes – Cooking time 90 minutes – Serves 6


300 g flour, 100 g butter, 60 ml warm milk, 60 ml lukewarm water, 1 pinch of salt, 500 g ground beef, 60 g chopped bacon, 1 large onion, 100 ml red wine, 150 ml beef broth, 2 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tbsp cornstarch, 4 tbsp chopped parsley, 2 pinches nutmeg, salt, pepper, 25 g butter.


Prepare the dough (or use a ready made one): Heat 60 ml of milk and 60 ml of water and melt the butter.

In a bowl, mix 300 g flour and a pinch of salt and stir in the liquid.

Knead to obtain a soft dough, leave to rest in the refrigerator for 1 hour.

In a pan, melt 25 g butter.

Fry the meat, bacon and finely chopped onion for 10 minutes.

Deglaze with the red wine.

Add Worcestershire sauce, ketchup, nutmeg and broth.

Cover and simmer for 60 minutes.

Dilute the starch in a little water and incorporate in the meat.

Add the chopped parsley and allow to cool after removing the excess sauce you will reserve.

Preheat the oven to 180 ° C.

Roll out the dough and cut rounds about 15 cms to line previously buttered muffin cups.

Fill with meat and add 1 tablespoon of sauce.

Fold the dough to close the pies or cut small lids in the remaining dough and seal the edges.

Brush the pastry with egg wash.

Bake for 40 minutes.

Serve with the salad of your choice.

Thai style meatballs

Preparation 25 minutes – Cooking time 20 minutes – Serves 4


450 g ground pork, 6 spring onions, 2 garlic cloves, 50 g sugar, 3 tbsp chopped fresh cilantro, 1 tbsp chopped fresh ginger, 1 small chilli pepper, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 3 tbsp fish sauce, 2 tbsp minced lemongrass, 1 tbsp cornstarch, 1 tbsp chopped mint, salt, pepper oil.


In a salad bowl, mix with your hands the minced pork with the fish sauce, the sugar, 3 finely chopped onions, 1 finely chopped garlic clove, lemongrass, cornstarch, mint, 2 tbsp of cilantro, 1 tbsp oil and season to taste.

Using your hands, form balls the size of a big walnut, put them on a plate and refrigerate until cooking.

In a bowl, combine 3 finely chopped onions with 1 tbsp chopped coriander, chopped ginger, 1 minced garlic clove, finely chopped chilli pepper, lime juice, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey and reserve your sauce in the fridge.

Heat a little oil in a pan and brown the meatballs for 20 minutes, turning them occasionally, until cooked and golden.

Serve with rice or Chinese noodles with the sauce.

A little taste of Thailand 🙂

Beef and cheddar stuffed conchiglionis

Preparation 20 minutes – Cooking time 40 minutes – Serves 6


500 g ground beef, 1 onion, 1 green pepper, 500 g conchiglionis, 250 g grated cheddar, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp cornflour, 250 ml milk, 250 ml beef stock, salt, pepper.


Preheat the oven to 180 ° C.

In a saute pan, heat a little olive oil.

Brown the ground beef well, stirring occasionally, then set aside in a bowl.

Cook pasta in salted boiling water, drain.

Peel and finely chop the onion.

Clean and cut green pepper in small cubes.

In the pan, sauté the chopped onion and pepper cubes for 5 minutes, stirring.

Put the beef back in the sauté pan, then add the ketchup, Worcestershire sauce and season to taste, then set aside in the salad bowl.

In the same pan, heat the milk, broth, cornflour and half of the cheese, whisk until thickened.

Pour some of the mixture into the bottom of a gratin dish.

Stuff each pasta shell with the beef mixture, place in the gratin dish, sprinkle each pasta shell with the cheddar, and pour the remaining sauce around the pasta.

Bake for 15/20 minutes to melt the cheese.

Serve hot with a small side salad.

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.

Canadian toutière

Preparation 20 minutes – Total cooking time 1 hour 30 minutes – Serves 6


2 ready rolled shortcrust pastries, 350 g ground beef, 175 g ground pork, 175 g ground veal, 3 slices of bacon, 1 onion, 1 clove of garlic, 2 peeled and grated potatoes, 1 tsp salt, 1 / 2 tbsp pepper, 1/2 tbsp 5 spices, 1/2 tsp cinnamon powder, 60 ml water, 120 ml milk, 1 tbsp flour.


Cut the bacon into strips, peel and slice the onion and garlic.

In a deep pan, brown the bacon with a little olive oil.

Add the potato and stir well.

Add the minced meat and brown, stirring with a wooden spoon.

Add spices and water, cover and simmer for 1 hour over low heat.

Mix milk and flour.

Add this mixture to the pan and let it thicken for a few minutes while stirring.

Preheat oven to 200 ° C.

Line a pie dish with one pastry.

Add the filling.

Cover with the second pastry and seal the edge.

Brush tthe pastry with egg yolk mixed with 1 tsp water, make a chimney in the center and bake for about 20 minutes until golden.

Serve with a salad.

Pork chops and peaches

A nice sweet and sour dish.

Preparation 10 minutes – Cooking time 20 minutes – Serves 4


4 boneless pork chops, 1 can peaches in syrup, 40 g brown sugar, 1 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp chopped basil, salt, pepper and olive oil.


Season pork chops both sides.

Drain the peaches but keep 1/4 of the syrup.

Cut the peaches into quarters.

In a skillet, heat a little olive oil.

Cook pork chops about 5 minutes each side.

Remove chops and keep warm in your oven under tin foil.

Add sugar, soy sauce, vinegar and reserved syrup to the skillet.

Bring to a boil, add the peaches and simmer for 5 minutes over low heat.

Serve the chops with the sauce, peaches, sprinkled with chopped basil and white rice.

Oven tacos

My version of this typically Mexican dish served warm for everyone, at the same time.

Preparation 20 minutes – Cooking time 10/12 minutes – Serves 4


8 hard taco shells, 600 g ground beef, 100 ml tomato coulis, 1 onion, 2 tomatoes, 150 g grated cheddar, 1 chilli pepper, 1 tbsp chilli powder, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 tbsp ground cumin, 1 tsp salt, 1 tsp pepper, 1 small jar of thick cream.


In a sauté pan, brown ground beef in a little olive oil 5 minutes.

Add the chopped onion and continue to cook for 5 minutes.

Add chopped chilli pepper, chilli powder, garlic, oregano, paprika, cumin and season to taste.

Continue to fry 3/4 minutes.

Add the tomato coulis and simmer until the preparation is not liquid (5/6 minutes).

Preheat oven to 190 ° C.

Prepare a baking dish.

Spoon the meat mixture into a shell and place in the dish.

Continue with the other shells.

Spread the grated cheddar over the meat.

Bake for 10/12 minutes until cheese is melted and golden.

Serve with a green salad, tomato salsa (diced tomatoes, 1 dash olive oil, 1 tbsp chopped cilantro, 1 tbsp chopped chives, 1 tsp lemon juice, a little salt and pepper), and the cream.

Mathilde’s moussaka cassolettes

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thick white sauce.

Preparation 60 minutes – Cooking time 60 minutes – 6 cassolettes


1 eggplant, 6 potatoes, 350 g ground beef, 1 punnet cherry tomatoes, 100 ml tomato coulis, 1 onion, 50 g butter, 3 tbsp flour, 35 cl milk, 1 tbsp cinnamon, 1 tbsp honey, nutmeg, salt, pepper, olive oil.


Finely chop the onion and fry over low heat in a saucepan with a little olive oil.

Add the diced tomatoes, 2 tbsp olive oil, cinnamon, honey and season to taste.

Simmer for 25 minutes then add the tomato coulis.

Cut the eggplant into slices, salt and let drain in a colander.

Peel, wash and cut potatoes into thin slices.

Spread the potato slices in the lightly greased cassolettes.

Sprinkle the potatoes with a little juice of the tomato sauce.

Place the casseroles under the oven broiler (5 to 15 minutes, depending on your oven) until golden.

Grill the eggplant in a frying pan with a little olive oil, set aside.

In a frying pan, on high heat, brown the meat in a little olive oil and season to taste.

Add tomato / onion sauce, lower heat and simmer.

Preheat oven to 200 ° C.

Make a thick bechamel with 20 g butter, 3 tbsp flour and 35 cl milk.

Season the bechamel with a little salt, pepper and a pinch of nutmeg.

In the cassolettes, top potatoes with meat in sauce, slices of grilled eggplant, meat sauce again, slices of grilled eggplant, drizzle with olive oil and top with the bechamel.

Bake for 60 minutes and serve with a salad.

Louisiana gumbo with shrimps and sausage

Preparation 20 minutes – Cooking time 70 minutes – Serves 6


100 ml canola oil, 70 g flour, 1 onion, 1 green pepper, 1 red pepper, 3 celery sticks, 6 garlic cloves, 1 bay leaf, 200 g smoked sausage, 750 ml chicken stock, 1 can of diced tomatoes, 600 g of raw shrimp, 1 bunch chives, 2 tbsp of Cajun seasoning.

Cajun seasoning: 1 tsp of paprika, 1 tsp oregano, 1 tsp thyme, 2 chilli peppers, 1 tsp semolina, 1 tsp pepper, 1 tsp salt: grind all the ingredients together, Cajun seasoning done!


Peel and dice onion, dice celery, dice peppers.

Heat the oil in a casserole, add the flour and whisk for about 15 minutes, over medium heat to obtain a dark “roux” (be careful not to burn it).

Add onion, peppers and celery, stirring for about 10 minutes.

Then add chopped garlic, sliced ​​sausage, bay leaf and continue to cook for 10 minutes.

Add stock, spices and diced tomatoes, bring to a boil, cover and simmer over medium heat for 20 minutes.

Finally, add the shrimps, husked and deveined, and simmer for 15 minutes.

Adjust the seasoning if necessary.

Serve with rice and sprinkled with chopped chives.