Cuisine: for Candlemas, make way for classic recipes and variations
Through APEI Press Agency
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Brick of veal sweetbreads, Pompadour potato cubes and creamy parsley sauce
For 4 people :
- 400 g Label Rouge Pompadour potatoes
- 600g veal sweetbreads
- 8 brick sheets
- 100 g butter
- ½ lemon
- 2 tbsp. fresh cream
- fresh parsley
- sunflower oil
- salt, white pepper
Cook the Pompadour, peeled and cut into small cubes, for 20 minutes in salted water.
Poach the sweetbreads for five minutes in a pan of simmering salted water, then plunge it into cold water. Carefully remove the outer membrane. Cut the sweetbread into four equal parts, salt and pepper lightly. Arrange the sweetbreads in a pastry sheet folded into a triangle.
Melt a little butter with oil in a pan. Brown the pastry sheets over medium heat for about five minutes on each side. Drain on paper towels.
Prepare the sauce by melting 80 g of butter over low heat, add the parsley and mix. Then add the lemon juice and fresh cream. Continue cooking, stirring vigorously.
Serve the veal sweetbread bricks accompanied by Pompadour cubes and creamy sauce.
Authentic poke fajitas
For 4 people :
- 250 g Authentic Beef à Cuisiner Charal
- 4 tortillas
- 1 onion
- 5 sprigs of chives
- 3 bell peppers (red/green/yellow)
- 1 red onion
- 20g iceberg lettuce
- 20 g candied tomatoes
- 12 yellow and red cherry tomatoes
- 20ml olive oil
- 3 lawyers
- 1 lime
- a few drops of Tabasco
- salt, pepper, Espelette pepper
Preheat the oven to 180°C. Place tortillas in small bowls. Bake for eight minutes then let cool.
Slice and grill the red onion for 30 seconds in the pan. Brown the onions over low heat with a drizzle of olive oil, increase the power and add Authentique à Cuisiner Charal. Leave to cook for 1 minute 30 then season.
Cut half of the avocados into slices and blend the other half with lime juice and zest. Season with Tabasco, salt, pepper, Espelette pepper to obtain a guacamole.
Chop the yellow onion, the peppers, the iceberg lettuce and the candied tomatoes. Cut the cherry tomatoes in half.
Place guacamole at the bottom of each tortilla, arrange all the vegetables on top, compartmentalizing them. Arrange the meat in the center then sprinkle with chopped chives.
Apple-Filled Nutella® Pancakes
- 250g of flour
- 4 eggs
- 1/2 liter of milk
- 1 pinch of salt
- 60g butter
- 1 sachet of vanilla sugar
- 90g Nutella®
- 4 apples
In a bowl, mix the eggs with the milk, the pinch of salt and the vanilla sugar, then add the melted butter. Mix then add the sifted flour gradually while mixing the preparation. Leave to rest for at least half an hour.
Peel the apples then cut them into coarse wedges. In a skillet over medium heat, place the butter and let it melt. Add the apples and a little sugar to caramelize them. Brown them.
In a buttered and hot pancake pan, pour the pancake batter, then insert the caramelized apples on top. Set aside and top with Nutella® before serving.
Chocolate and pear pancakes
For 6 to 8 people :
- Pancake batter: 225 g of flour, 3 eggs, 30 g of butter, 50 g of Muscovado sugar, 45 cl of Bjorg “Yes to organic chocolate vegetal”, lukewarm water (between 1 to 3 cl).
- Chocolate sauce: 50 g of dark chocolate, 10 cl of Bjorg “Vegetable cuisine”. Pears: 3 pears, 20 g Muscovado sugar.
Heat 10 cl of Bjorg “Cuisine Végétale” in a small saucepan, add the dark chocolate and let melt over low heat. To book.
Pour the flour into the bowl. Add sugar, eggs and melted butter. Mix well with mixer. Gradually add the “Yes to organic chocolate plant”. Add water and mix. Let rest.
Peel and cut the pears into small cubes. Make a caramel by putting the sugar in a non-stick pan and let it melt over low heat, until you get a caramel. Add pears and sauté until caramelized. To book.
Heat a non-stick pan (lightly oil if necessary). Pour a ladle of batter, distribute it in the pan and wait for it to be cooked on one side before turning it over. Cook all the pancakes like this.
Roll up the pancakes then serve them with chocolate sauce and caramelized pears.
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