Beef Bourguignon

Ingredients


1.2 kg of beef
2 carrots
mushrooms (amount of your choice)
6 small onions
3 c. tablespoons flour
1.5 liters of red wine
2 c. tablespoons olive oil
1 bouquet garni
salt and pepper


Preparation

1. Start by scouring meat and retaillez into pieces.
2. Sauté the meat with 2 tbsp. tablespoons of olive oil in a casserole. Requires that the meat is blue inside, it will be even better after simmering.
3. Meanwhile, cut the carrots into pieces or slices.
4. Once the meat is seized, add flour intermittently taking care to stir between each spoonful to avoid lumps.
5. Add wine, onions, mushrooms, carrots and bouquet garni.
6. Salt and pepper.
7.  2h30/45 simmer over low heat, stirring regularly.

Spanish Tortilla

Ingredients

6 eggs
4 medium potatoes
1/2 onion
3 cloves of garlic
olive oil
1 pinch of salt
Preparation
for Spanish Tortilla


1. Peel the potatoes and cut them into thin slices.
2. In a pan, put 25 cl of olive oil. Heat over low heat.
3. Add the garlic cloves.
4. When the garlic begins to brown, add the potatoes.
5. Cook 5 to 10 minutes over low heat.
6. Finely chop the onion half and put it with the potatoes.
7. In a bowl, whisk the eggs with a fork and salt them.
8. When potatoes are cooked, remove them with a slotted spoon and drain.
9. Add the potatoes and garlic cloves to the beaten eggs. Mix well.
10. Remove the oil from the pan, leaving 1 c. soup. Keep warm over medium heat.
11. Pour the mixture into the pan. Mix with a wooden spoon and cook with a lid. Stir occasionally.
12.When the outside begins to brown, put a plate on the stove. Turn over the stove.
13. Then carefully decant the tortilla back into the pan. Cook the other side by folding the edge under the tortilla.
14. When the tortilla is cooked, serve.

Quiche Lorraine

Ingredients


For the pastry
200 g flour
100 g butter at room temperature
1 pinch of salt
½ glass of water or milk
For garnish
3 eggs
200 g of Smoked Pork
100 g grated cheese (optional)
20 cl of cream
nutmeg
pepper

Preparation



 For the pastry:
1. Make a well in center of flour and add salt and butter. Work hand then add and knead until a smooth dough water or milk.
2. Wrap with plastic wrap and keep cool at least 30 minutes.
3. Roll the dough on a floured surface and place the dough in a pie plate size: 24 cm.
4. Go ahead with your fingers.
5. Prick with a fork.
For the filling:
6. Preheat oven to 180 ° C (gas mark 6)
7.Cut the bacon into small pieces and fry in a pan without adding fat.
8.Divide the bacon on the bottom, pressing lightly so that they remain caught in the dough.
9. In a bowl, beat the eggs and cream.
10. Add pepper and nutmeg (but not salt, bacon is already salty).
11. Pour the mixture over the bacon and sprinkle with Emmental.
12. Bake about 30 minutes.
13.Serve warm with a green salad.

Tuna And Vegetable Pasta

Ingredients

Eggplant: 2
Zucchini: 1
red pepper: 1
tomato: 2
olive oil 2 c. soup
chopped fresh basil 1 c. soup
lasagna noodles: leaf
grated light cheese 28% fat: 80 g
tuna in water: 300 g
tomato sauce: 100 ml
salt and pepper

Preparation

1. Wash the eggplant, zucchini, peppers and tomatoes.
2. Cut eggplant and zucchini into small pieces.
3. Remove the seeds from the peppers and cut into thin strips.
4. In a saucepan, saute zucchini, eggplant, tomatoes and peppers in a little olive oil, then simmer over low heat 15 min.
5. Add the tomato sauce and tuna in brine, drained, salt and pepper and sprinkle with fresh basil.
6. In a baking dish, lightly greased, alternate a layer of lasagna dough and a layer of vegetables prepared above while supplies last.
7. Finish by sprinkling the dish with grated cheese. Bake th.6 (180 ° C) for about 30 min.