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Post by kallypso on Aug 18, 2015 12:45:27 GMT -8
EDIT
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Post by kallypso on Aug 19, 2015 5:18:16 GMT -8
Crazie and Cris, here are potatoes salad recipies very easy to make ! 
Margot salad
For 1 P:
2 boiled potatoes
2 shallots
1 tea spoon red vinegar
Parsley
Salt, pepper.
Cut the potatoes in cubes. Cut the shallots in small pieces. Add the parsley. Add the vinegar, salt pepper.
Mix and serve!
Options: you can add either ham or chicken or turkey or italian ham, or boiled eggs. or tuna!
Piémontaise salad
For 1P you need:
1 boiled potatoes
1 tomato
1 boiled egg
Ham in small pieces
2 pickeld
sauce: 1 jar mayonnaise , oil, vinegar, salt pepper, mustard.
Prepare your sauce: make vinaigrette with oil, vinegar,mustard salt and pepper . ( put salt pepper, then 1 tea spoon mustard, then 1 tea spoon vinegar, then mix, the add 1 1/2 tbl spoon oil. Mix until it s homogenous)
Add 2 full table spoon of mayonnaise.
Cut the potatoes , ham and tomatoes in cubes , and sliced pickled. Put everything in a bowl then add the sauce. It's ready!
Summer salad
for 1P:
1 boiled potato
Some radishes
1/3 cucumber
Chive
Sauce: cottage cheese, 1/4 lemon juice, 1 tea spoon mustard, salt & pepper
In a bowl put the veggies cut in dices or slices and add chive. prepare your sauce and add it to the salad.
NB: the lemon replace the vinegar, the cheese replace the oil. It s a perfect recipie for a diet!
Bon appétit ! ( "" bone ah pay teet ""!!! 
Provençal potato salad
For 1 P:
1 or 2 boiled potato
Some anchovies
1/2 red pepper
cherry tomatoes
1 table spoon of tapenade ( optional)
black olives
1 garlic clove cut in small pieces
Parsley or chive
Sauce: 1 tea spoon of white vinegar, or 1 tea spoon of lemon juice 1 1/2 tble spoon olive oil, salt pepper
Bon appétit! Enjoy!
Shrimps potato salad
for 1P:
2 boiled potato or 1 if the size is big
little shrimps
capers
1 or 2 boiled eggs
1 shallot cut in small pieces
1 green onion cut in small pieces
salt & pepper
Sauce: 2 table spoons of mayonnaise, 1tble spoon olive oil, 1/2 lemon juice
Prepare your sauce and put it in the fridge.
In a bowl add all the veggies cut in dices , add the shrimps, boiled eggs cut in 4 or 8 pieces, add onion and shallot. Salt and pepper. Then add your sauce when you're ready to eat!
Enjoy ! Bon appétit!
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Post by kallypso on Aug 19, 2015 11:04:32 GMT -8
Warm potato salad with saveloy :
The saveloy is a sausage you can eat eather cold or hot. No need to cook it, it's already done.
For 2P:
1 saveloy
3 boiled sliced potatoes it s better if they are a little warm.
2 boiled eggs
2 pickes or 4 if they are small
1/2 parsley bouquet or chive
2 shallots cut in slices
1 table spoon of white dry wine ( optional)
1 1/2 table spoon of oil ( No olive, either regular or sesame)
1 tea spoon of vinegar
1 1/2 tea spoon of dijon mustard
salt and pepper.
Prepare the sauce first: in a small bowl put the mustard and vinegar mix then add salt pepper and the oil.
Cut your potatoes, sausage, eggs, and pickles and shallots in a bowl.Add the white wine. Mix a little then add the vinaigrette. It's ready to serve!
Enjoy! Bon appétit!
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Post by kallypso on Aug 19, 2015 11:44:38 GMT -8
Smoked salmon potato salad .
For 2 P:
2 warm boiled potatoes
Smoked salmon
Capres
dill chopped
1 yoghourt
1/2 lemon juice
Salt Pepper
Some lettuce
2 TBl spoon olive oil.
Optionnal: i red onion
Make the vinaigrette and sauce first while your potatoes are boiling.
Vinaigrette: olive oil, 1 ts lemon juice, salt pepper, chopped dill.
Sauce: yoghourt lemon juice salt pepper chopped dill.
On a plate, put some lettuce, then your salmon and warm potatoes. Add the capres all around the plate. ( Plus onion sliced) Add the vinaigrette then the sauce. Eat when it's still warm. ( the potatoes)
Bon appétit! Enjoy!
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Post by kallypso on Aug 19, 2015 12:56:02 GMT -8
Gratin Dauphinois ( potato gratin)
This is the very famous potato gratin which is cooked in all families to serve either with a green salad or with any kind of meat going well with cheese.
For 4 p:
6 potatoes
Garlic or garlic powder
2 table spoons of Crème fraîche Or a mix of 1/2 sour cream 1/2 heavy cream
salt pepper and nutmeg
1 liter of milk
3 table spoon of butter
Peel potatoes, wash them then cut them in fine slices. Do not wash them when they are sliced.
Put the milk in a pan, add garlic mashed or powder, salt pepper and nutmeg. Bring the milk to boil then add the sliced potatoes. Let it cook for 15mn.
Butter a dish and put the sliced potatoes , then add the cream. Put some butter here and there.
Put your dish in the oven for 50mn to 1h Th 6.
Okay at this point you have the orignal recipie. Some people add Thyme and bay leaf, other swiss cheese or parmesan. You can also add pieces of bacon with the potatoes or oinions . It's up to you!
Anyway enjoy!
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Post by kallypso on Aug 19, 2015 13:47:45 GMT -8
For the little story: I wanted to find a way for you to replace the " crème fraîche" than you can use my recipies with an equivalent. So I called a french restaurant in California, I had David the che on line and he was really nice helping me and talking about France ( He knows my area and want to buy a house in the South with his wife!)
Here we go: to replace crème fraîche you mix the same quantity of sour cream and heavy cream at the temperature of the room . For ex: 1cup of sour cream with 1 cup of heavy cream)
Yay!! Now you can test m recipes!!
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Post by kallypso on Aug 19, 2015 15:26:07 GMT -8
Salad of herrings smoked in both apples
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For 2 P:
3 boiled potatoes cut in dices
1 big apple cut in dices
1 red onion sliced
3 table spoon of crème fraîche or equivalent ( see post up)
2 table spoon of milk
Salt pepper
2 Smoked herrings cut in dices
Parsley
While you boiled your potatoes, take the milk and add 1 TS of creme fraiche.
In a dish:
Cut the herrings in dices. Cut the apple in dices. cut the red onion in slices. Cut the parsley very thin.
Add the potatoes cut in dices as well. Add the mix of milk/cream, then the cream and parsley
If you prefer you can use chive . ( I prefer chive from my garden) Then salt and pepper/
Put the dish in the fridge like 1/2 H or 45mn.
Serve cold!
Enjoy!! Bon appétit!!
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Post by kallypso on Aug 20, 2015 4:53:15 GMT -8
Avocado mango red onion salad. ( Clémentine saalade) Totally cool for a diet!
For 3 p:
3 little avocados or 2 bigs
1 red onion
1 mango
sesame seeds
Sesame oil
lime or lemon juice
Prepare a bowl . Then cut the veggies in dices . The mango as well.
Put everything in the bowl then add 1 1/2 tb spoon sesame oil ( you also can mix sesame and olive oil) .
Add some sesame seeds;
It's ready!
Enjoy!
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Post by kallypso on Aug 20, 2015 5:29:28 GMT -8
Salad red cabbage, grated carrot, oranges, radish, oranges with honey sauce ( Diet and good)
For 2P!
1/4 red cabbage ( we're gonna use the rest with another recipie)
3 grated carrots
2 oranges
8 radishes
salp pepper
1 tea spoon honey
coriander leaves
1 1/2 tb spoon regular oil
1 tea spoon mustard salt pepper
Keep half an orange for the sauce
Cut the cabbage in thin slices. Cut the radishes in thin slices as well. Peel the orange an clean the skin.
Make your carrots to be grated.
In a bowl add the veggies and orange cover with some coriander leaves.
Sauce: In a bowl put in the order, the salt, the pepper, the honey and the mustard. Mix. Press the orange to extract the juice from it. Mix again, add the oil and whip the whole. Water(spray) the salad of vinaigrette at the time of serving.
It's finally ready! ( I prefer to put it in the fridge before serving )
Enjoy! Bon appétit!
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Post by kallypso on Aug 21, 2015 9:46:20 GMT -8
Colored salad
For 2P
2 tea spoon grilled Sesame seeds
Red cabbage sliced thin
1 red pepper sliced thin
2 green onions sliced thin
1 carrot sliced thin
Parsley cut in small pieces
Ginger sliced thin
Vinaigrette:
2 TS sesame oil
1TS balsamic vinegar
1 TS lemon juice
1 tea spoon mable syrup
Salt
Prepare your vinaigrette first . In a bowl mix all the veggies sliced very thin. Then grill the sesame seeds in a pan without any oil until they smell like hazelnut. Add them to the salad, then add the parsley.
Add your vinaigrette all around andd mix everything, then put in the fridge 15mn.
Serve it cold!
Enjoy!
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Post by kallypso on Aug 22, 2015 7:54:48 GMT -8
Schrimps Avocado Sauce cocktail:  For 2P 1 avocado 1 yellow or red tomato 12 schrimps. Sauce: 1 egg yolk 1/2 tea spoon vinegar 2 tea spoon mustard of Dijon ( of course lol) 3 tb spoon oil salt pepper 2 tea spoon ketchup Optional : 1 tea spoon cognac. Prepare the sauce first: In a little bowl put the egg yolg the mustard salt and pepper. Add slowly the oil and whip until it's ferm. Then add the vinegar and cognac. Then the ketchup and mix/whip for 1mn   take your 2 plates . take the skin off the avocado and cut slices in the length. Take the skin off the schrimps put the schrimps on the plate. Slice your tomato and put it in the plate. If you want you can also empty your avocado, cut it in 2 parts and fill with the schrimps and tomatoe. Then add the cocktail sauce either on your plates or on the avocado!  enjoy! |
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Post by kallypso on Aug 24, 2015 10:54:19 GMT -8
Stuffed roast Chicken with garlic bread and 2 olives.
For 2/4 P:
1 chicken
Black and green olives.
French baguette or bread croûtons
3 garlic cloves
Oil and butter, Salt pepper.
Optionnal: Mushrooms , White cheese.
Prepare your bread croûtons first: Slice the baguette and put them in the oven to grill them:
Peel the garlic and grate it on the grilled bread . Put them aside.
Stuff your chicken with olices and garlic grilled bread. (You can add a little of white cheese to help the chicken to be less dry) . If you want you can also add mushrooms.
Put your chicken in the dish . You can add more bread and olives all around the chicken a little bit later when the chicken is almost cooked. Salt and pepper , the add the butter on the skin of the chicken then add the oil.
Put it in the oven at 6/7 for 1H ( here it depends on the weight of your chicken. During the cook, you can check with a knife if your chicken is white or still pink. Add more croûtons and olives if you have some. Let s cook mre 5 mn.
You can do roast potatoes while your chicken is cooking.
Bon appétit! Enjoy!
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Post by kallypso on Aug 24, 2015 11:33:20 GMT -8
Oven baked tarragon and cream ckicken legs .  For 2 P: 2 chicken legs Fresh tarragon 21/2 TB Spoon of crème fraîche or 1/2 cup heavy cream mixed with 1/2 cup sour cream Salt pepper. 1/2 cup dry sherry 1 tea spoon of Dijon mustard. Take a dish and put the chicken legs with salt and pepper. In a bowl mix cream, mustard, tarragon leaves, dry sherry. Add this sauce to the chicken legs. Put all in the oven th 6/7 for 45 mn . I always keep some fresh tarragon leaves and cream to add to the rice or any veggies I make with the chicken. Enjoy! |
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Post by kallypso on Aug 29, 2015 15:21:41 GMT -8
Provençal sauteed shrimps :
For 2 P:
10 schrimps
10 cherries tomatoes or 2 big tomatoes
4 garlic cloves
Salt, pepper,
1 red hot chili pepper
Lots of basil
3 tbl spoon Olive oil
Optional: 1 tble spoon white wine, some black olives.
Served as appetizer or ( like me in winter) with white rice or pasta.
Cut your garlic in small pieces. Cut your basil with a little cisor or knife. Cut your hot chili pepper in small pieces.
Cut the head of the shrimps. They have too much waterish salt. Keep the skin of the shrimps.
Heat the oil in a pan. Put your schrimps and mix a little until the skin is a little brown. Add the garlic and the hot pepper. Mix all together. Add the tomatoes , then the basil. It should take 15 mn for all the cooking.
Add the wine if you have some at the very end.
Enjoy!
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Post by kallypso on Aug 29, 2015 15:57:46 GMT -8
Lime chicken
For 3/4P:
8/10 pieces of chicken
6 limes
salt pepper
1 piece of ginger ( like a table spoon)
4/5 garlic cloves
4 tbl spoon olive oil
2H before: In a dish put your chicken then the juice of 5 limes,( keep one lime for decoration) the garlic cut in small pieces, the grated ginger salt pepper . 2H later:
Put the oil in a pan or a pot in cast iron. Add your chicken and let it cook for a great hour, until the skin is brown and the inside is totally white. Mix from time to time and add some lemon juice as well .
I usually serve this dish with a Pilaf rice : ( prepare it while the chicken is cooking)
For 3/4 P
1 regular paquet of white rice
3 onions
3 table spoon oil
1 table spoon butter
4 table spoon chicken broth
salt pepper.
Cut the onions in small pieces. Put the butter and oil in a pan, heat it then add the onions and the rice. Mix until onions and rice are goldish then add the broth, salt and pepper. Let cook during 20 mn with low fire but do not forget to mix from time to time, I'd say every 5 mn.
You can always taste your rice before serving.
The lemon sauce goes so well with the rice! Delish!
Bon appétit! Enjoy!
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