Recipes with Olive oil

Paupiettes gourmandes

Cook the cloves hard, pil them and split them in half. Place a thin slice of salad leaf on each slice of trout and put two half eggs upstairs. Roll each slice of trout around the salad leaf and the eggs and tie the roll together using 1 straw of onions. Flood

Steak with chicory purée and grated horseradish

Boil the chickpeas in a little milk and water. Pure when they are ready. Bring them in a pan of oil and warm them up. Add the rest of the ingredients. Keep it warm. Take the majors, remove the top and bottom and divide them into four. Bring them in a hot pot a

Seasoned chicory and tomato soup

The oil is heated and the onions are lightly lighted until they are soft and transparent. Add garlic and boil for 1-2 minutes. Mix the ground almonds and spices with a little water for a paste, add the onions and boil for 2-3 minutes. Tomatoes, chickpeas and b

Chicken and chickpeas in spicy tomato sauce

Heat the oil in a large pot. Brown the chicken pieces 3-4 minutes until they are golden on all sides. Take them out of the grydem and let them drip onto greasy paper. Bring onions and peppers into the pan and turn the onions into color and soft. Add tomatoes,

Pasta with Aioli

Clean the vegetables and cut it into mundane pieces. Blanch them in boiling water for a few minutes and drain the water. Dip the peas. Whip the egg together with mustard and garlic. Add the oil slowly during whipping. The aiolli must thicken when the oil is

Beef tenderloin steak in wine leaves

Roll the onions and chop them nicely. Clean the mushrooms and cut them into thin slices. Melt the butter on a pan. Brown the steaks and take them off the forehead. Bring onion and mushrooms on the forehead and turn them over. Bring broth, red wine and cream on

Orangemarinated hake with mushrooms

Sprinkle the fillets with salt and pepper and put them in a greased ovenproof dish. Stir the ingredients together with marinade and pour it over the fish. Marinate the fillets for 1/2 hour, turn them a few times during marinating. Cover the dish with foil a

Ragout of pigeon with garlic and rosemary

Divide the pigeons into quarters and brown them in a little olive oil. First with the skin side down. Season with salt and pepper. Add rosemary, garlic and tomato sauce. Shake it together and add red wine. Boil it through and add ¼ l of water. Let it simmer fo