With curfew in many cities, it's not easy to go to the restaurant...
Do you miss good little dishes? No problem!
We have selected for you 8 delicious and easy to make restaurant recipes at home.
You'll see, it's as good as at the restaurant, or even better! So, who's the boss?
- 1 chicken liver
- 1 shallot
- 1 sprig of thyme
- 10 cl liquid fresh cream
- 1 tablespoon of Dijon mustard
- 20 g of butter
- 3 cl of water
1. In 10 g of butter, sweat the shallots that you have first chopped.
2. Add the thyme and chicken liver.
3. Cook together until lightly browned.
4. In another pan, reduce the cream over low heat with the mustard.
5. Once thickened, add water and butter to the cream.
6. Mix the shallot, chicken liver and thyme preparation.
7. Then pass the sauce through a sieve strainer (very fine conical mesh strainer).
8. Finally, add crème fraîche and mustard to the preparation.
Discover the recipe here.
- 1 beef or poultry stock cube
- 60 g of organic butter
- 30 g of flour
- 40 cl of semi-skimmed milk at room temperature
- 1 teaspoon of balsamic vinegar
- 1 tablespoon heavy cream
- 1/2 tablespoon of crushed pepper
- 1 wooden spoon
- 1 whip
Preparation: 5 mins - Cooking: 5 mins - For 4 people
1. Crush the bouillon cube in a dish with a fork.
2. Put the butter in a saucepan and melt it over low heat.
3. Slowly add the flour once the butter has melted.
4. Whisk the flour and butter briskly for 1 min.
5. Still in this saucepan, gradually pour in the milk, whisking gently.
6. Add the crushed bouillon cube.
7. Put the balsamic vinegar and pepper.
8. Still with the whisk, continue mixing without stopping until the sauce thickens.
9. Remove the pan from the heat.
10. Add the fresh cream to the still hot mixture.
11. With a wooden spoon, gently mix the sauce so that it is homogeneous.
12. Serve immediately with well-grilled meat... And enjoy!
Discover the recipe here.
- 1 bag of finely chopped Iceberg lettuce
- 1 onion
- 2 gherkins (American Pickles if possible), finely chopped into small dice
- mayonnaise
- mustard (American if possible)
- white vinegar
- sugar
- paprika
- salt and pepper
- 2 mixing bowls
In a first bowl , reserve 4 thin slices of onions that you will then chop. Add the chopped iceberg salad and mix everything.
In a second bowl add:
- 4 tablespoons of mayonnaise
- 2 teaspoons of mustard
- 1 teaspoon of white vinegar
- 4 pinches of sugar
- 1 pinch of paprika
- 4 tablespoons finely chopped onions
- 4 teaspoons finely chopped pickles
- Salt, pepper and mix the sauce.
Discover the recipe here.
- 1 kilo of minced beef
- 70 g of breadcrumbs
- 1 tablespoon chopped parsley
- 1/4 teaspoon chilli
- 1/4 teaspoon of nutmeg
- 70g sliced onions
- 1/2 teaspoon garlic powder
- 1 pinch of black pepper
- 1/2 teaspoon of salt
- 1 egg
- 1 tablespoon of olive oil
- 75 g of butter
- 50 g of flour
- 500 ml of beef stock
- 230 ml fresh cream
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Dijon mustard
Preparation: 10 mins - Cooking: 20 min -For 6 people
1. In a container, mix the minced meat with the breadcrumbs, parsley, chilli, nutmeg, onion, garlic powder, salt and egg.
2. Stir until you get a homogeneous mixture.
3. Shape with your hands 12 large meatballs or 20 small ones.
4. In a frying pan, heat the oil with 15 g of butter.
5. Place the meatballs in the pan.
6. Flip often until browned on all sides and cooked through.
7. Transfer them to a dish and cover them with a sheet of baking paper.
8. In the pan, heat 60 g of butter.
9. Put the flour in it and whisk until the mixture turns brown.
10. Gently stir in the beef broth.
11. Add the crème fraîche, Worcestershire sauce and Dijon mustard.
12. Simmer until the sauce begins to thicken.
13. Salt and pepper to taste.
14. Add the meatballs to the pan and simmer for 1-2 min.
15. Serve with noodles or rice.
Discover the recipe here.
- 250g of flour
- 2/3 tablespoon of salt
- 1/2 tablespoon dried thyme
- 1/2 tablespoon of dried basil
- 1/3 tablespoon of dried marjoram
- 1 tablespoon of celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon of mustard powder
- 4 tablespoons sweet paprika
- 2 tablespoons of garlic salt
- 1 tablespoon of powdered ginger
- 3 tablespoons ground white pepper
- 125 g light cream
- 1 beaten egg
- 1 free-range chicken , cut into pieces (cut the whites in 2 to obtain a more homogeneous cooking)
- rapeseed oil
Cooking time: 30 min - Marinating time: 20-30 min - Frying time: 15-18 mins
1. Mix the flour and all the spices in a large container.
2. Mix the beaten egg and the fresh cream in another container.
3. Put the chicken pieces in the egg/cream mixture. Leave to marinate at room temperature, for 20 to 30 min .
4. Remove the chicken pieces from the egg/cream mixture. Hold them over the container for a moment to drain off any excess egg/cream mixture.
5. Dip the chicken pieces in the flour/spice mixture until completely coated.
6. Let the chicken pieces rest on a rack (like this cooling rack), for 20 min .
7. Meanwhile, prepare the oil bath to fry the chicken. Pour 7-8 cm of rapeseed oil into a casserole (or any saucepan with high and thick sides).
8. Heat the oil over medium high heat, until it reaches a temperature of 175°C. To check the temperature, use a kitchen thermometer, like this digital thermometer.
9. Once the temperature of 175°C is reached, reduce the heat to medium.
10. Immerse 3 to 4 pieces of chicken in the oil bath until golden brown (for 15 to 18 min ). Turn them only once during frying.
11. Arrange the chicken pieces in a dish and cover with paper towels.
Discover the recipe here.
For thick pizza dough:
- 30 cl of hot water (at 40°C)
- 30g skimmed milk powder
- 1/2 teaspoon of salt
- 480 g of flour
- 1 tablespoon of sugar
- 1 packet of baking powder
- 2 tablespoons of vegetable oil (for the dough)
- 9 cl of olive oil, i.e. 3 cl per tart mold (you can also use another vegetable oil, although this one is less tasty)
For the sauce:
- 1 brick or canned tomato sauce (225 g)
- 1 teaspoon of oregano
- 1/2 teaspoon marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon of garlic salt
1. Pour the yeast, sugar, salt and powdered milk into a large mixing bowl (capacity 2 litres).
2. Add the hot water and stir until the liquid is well incorporated.
3. Let this mixture sit for 2 min.
4. Add the oil and mix again.
5. Add the flour.
6. Mix until the flour is incorporated and you get a dough.
7. Put the dough on a flat surface.
8. Knead for about 10 min.
9. Cut the dough into 3 nice balls.
10. Prepare 3 tart molds (20 cm in diameter).
11. Pour 3 cl of oil into each mould, taking care to distribute the oil evenly.
12. Using a rolling pin, roll out each ball of pizza dough into circles about 20cm in diameter. If you don't have a roller, use this trick.
13. Arrange the dough in each pie pan.
14. To have very crispy pizza edges, put a little oil on the edge of the pizza, using a pastry brush.
15. Cover each mold with a large plate.
16. Store the molds in a warm place. Let stand 1 to 1.5 hours, until the dough rises.
17. For the sauce, mix all the ingredients in a mixing bowl and let stand for 1 hour.
For a 20 cm pizza - Preparation time :1 to 2 hours
1. Preheat your oven to 250°C.
2. Pour 75 g of sauce in the middle of the dough.
3. Spread the sauce over the rest of the dough, taking care to stop 2 or 3 cm from the edge.
4. Add 15g of grated mozzarella to the sauce.
5. Now add your favorite ingredients to the sauce, respecting the following order:pepperoni/ham, vegetables, meat (cooked sausage meat or ground beef) and another 15 g of grated mozzarella.
6. Bake the pizza until the mozzarella is melted and the crust is golden brown.
Discover the recipe here.
- 3 chicken fillets
- 3 cloves of garlic
- 1 cm piece of fresh ginger
- 2 tablespoons brown sugar
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar (or cider)
- 1 tablespoon of Maizena
- salt and pepper
- a little sunflower oil
- 300 g Japanese (or Thai) rice
- 300g broccoli
- 4 large bowls (or soup plates)
1. Cook the rice in a rice cooker.
2. Steam the broccoli.
3 . Finely chop the ginger and garlic cloves.
4. Cut the chicken fillets into pieces of about 2 cm.
5. In a bowl, prepare the sauce by mixing the sugar, soy sauce, vinegar, minced ginger and garlic and cornstarch.
6. Heat a frying pan with a little oil.
7. Fry the chicken pieces for 5 minutes to brown them well.
8. Season with salt and pepper as desired.
9. Lower the heat and gradually pour the sauce over the chicken.
10. Let simmer for 5 minutes until the sauce thickens gently. Stir occasionally.
11. Pour the rice, broccoli and teriyaki chicken into each of the 4 bowls.
Discover the recipe here.
- 1 burger bun
- 1 minced steak
- ketchup
- mayonnaise
- pickles
- onion
- tomato
- salad
- salt and pepper
Preparation: 5 mins - Cooking: 5 mins - For 1 person
1. Wash the tomato and cut it into rings.
2. Peel and cut the onion.
3. Cut a pickle into rounds.
4. Wash the salad and take one or two beautiful leaves.
5. Toast the bread in a toaster or in the oven for 5 min at 200°C.
6. Cook your minced steak in a pan, salt and pepper.
7. Lay the cooked steak on the burger bun.
8. Add a few slices of pickle.
9. Put a small amount of ketchup.
10. Add two or three slices of onion.
11. Place two slices of tomato.
12. Add three lettuce leaves.
13. Spread some mayonnaise.
14. Close the burger with the remaining bun.
Discover the recipe here.
