Le Chef Pierre D'Iberville

Portobello Mushrooms with Grilled Onions and Cheddar Cheese Sandwich

2026-10-25T07:26:41.378-07:00

Grilled whole portobello mushrooms are a good vegetarian substitute for hamburger, especially when topped with grilled red onions and cheddar cheese. Chipotle ketchup provides acidity and spice, but you may substitute mayonnaise, with maybe a teaspoon of chopped parsley or basil, if you prefer a milder sauce.

Makes 2 sandwiches

2 large portobello mushrooms, stemmed and wiped clean
Two ½-inch-thick slices red onion
2 tablespoons olive oil
Salt and ground black pepper to taste
2 round Italian rolls
¼ cup Chipotle Ketchup, recipe below
3 ounces cheddar cheese, thinly sliced

Heat a panini or sandwich press.
Brush the mushrooms and onions with olive oil and sprinkle with salt and pepper.
Place them on the press, pull the top down, and cook until softened and browned, 4 to 6 minutes ; transfer to plate and let cool slightly.
Cut the rolls in half with a sharp serrated knife ; spread some chipotle ketchup on the bottom half of each roll.
Place a mushroom on each bottom half ; top with a slice of onion.
Cover the onion with cheese ; top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
Carefully remove from the press and serve immediately.

Chipotle Ketchup

¼ cup ketchup
½ teaspoon finely chopped canned chipotle chiles in adobo, plus 1 teaspoon of the sauce
¼ teaspoon ground cumin
1 tablespoon fresh lime juice

Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
Cook, stirring often, until the sauce thickens, 2 to 4 minutes.
Remove from the heat and let cool to room temperature.
This will keep, tightly covered, in the refrigerator up to 1 week.

BON APPÉÉÉÉÉÉÉTIT

Smoked Turkey, Avocado, and Cherry Tomato Chutney Sandwich

2026-10-22T13:01:52.818-07:00

The Indian flavors in the chutney give the turkey an exotic flavor, and the avocado adds nutritious creaminess to the sandwich.

Makes 2 sandwiches

4 ½-inch-thick slices whole-grain seeded bread
¼ cup Cherry Tomato Chutney, click here for recipe
1 small avocado, peeled, pitted, and thinly sliced
1 teaspoon fresh lime juice
6 thin slices smoked turkey
3 ounces quesido or fresh mozzarella cheese, thinly sliced

Heat a panini or sandwich press.
On two slices of bread, spread with the chutney, arrange the avocado on top of the chutney and sprinkle the avocado with the lime juice.
Arrange the turkey on top of the avocado and the cheese on top of the turkey ; top each sandwich with the two remaining slices of bread.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉTIT

😎

Barbecued Chicken with Blue Cheese and Celery Sandwich

2026-10-20T07:32:45.120-07:00

If you don't have any leftover barbecued chicken, plain cooked chicken will do, especially when tossed with spicy barbecue sauce.

Makes 2 sandwiches

1½ cups shredded barbecued chicken
3 tablespoons barbecue sauce
¼ cup mayonnaise
2 tablespoons sour cream
One-third cup crumbled blue cheese
1 scallion, finely chopped
Salt and ground black pepper, to taste
2 Ciabatta rolls
1 celery stalk, trimmed, tough outer strings peeled away, and thinly sliced

Heat a panini or sandwich press.
Combine the chicken and barbecue sauce in a small bowl and stir to coat.
Combine the mayonnaise, sour ceam, blue cheese, and scallion ; season with salt and pepper.
Slice the rolls in half and spread some blue cheese dressing on the inside of each roll.
Arrange the sliced celery on the bottom halves of the rolls ; pile the chicken on top of the celery and top each sandwich with the top half of the roll.
Put the sandwiches on the press, pull the top down, and cook until they are brown and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

😎

Italian Tuna Salad with Avocado and Mozzarella Sandwich

2026-10-18T07:51:24.620-07:00

Tuna is mixed with vinaigrette instead of mayonnaise for sandiches. Mozzarella cheese and avocado take the edge off the briny tuna and capers, for a perfectly balanced and interesting sandwich.

Makes 2 sandwiches

2 Ciabatta rolls
3 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, put through a garlic press
¼ teaspoon salt
Ground black pepper
One 6-ounce can imported olive oil-packed Italian tuna, drained well
1 tablespoon capers, drained and rinsed
½ small avocado, peeled, pitted, and cut into ½-inch-thick slices
3 ounces fresh mozzarella, sliced into ¼-inch-thick pieces

Heat a panini or sandwich press.
Split each Ciabatta roll in half.
Whisk together the olive oil, vinegar, mustard, garic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl ; drizzle the dressing over the tuna and mix well to combine.
Arrange the avocado slices on the bottom half of each roll ; arrange the tuna on top of the avocado and lay the mozzarella slices on top of the tuna.
Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Smoked Salmon with Hard-Boiled Egg and Garlic Mayonnaise Sandwich

2026-10-17T11:18:27.556-07:00

For 2 sandwiches

1 tablespoon unsalted butter, softened
Four ½-inch-thick slices dark rye or pumpernickel
¼ cup mayonnaise
½ garlic clove, put through a garlic press
1 tablespoon finely chopped fresh dill
2 teaspoons finely chopped capers
½ cup watercress, tough stems trimmed, washed, and dried
2 large hard-boiled eggs, peeled and thinly sliced
4 ounces thinly sliced smoked salmon

Heat a panini or sandwich press.
Spread some butter on one side of each piece of bread.
Comine the mayonnaise, garlic, dill and capers in a small bowl.
Place the bread, buttered sides down, on a work surface ; spread some of the mayonnaise on each of the slices.
Arrange the watercress on two of the slices ; arrange the eggs on top of the watercress and drape the smoked salmon slices over the eggs.
Top with the remaining bread slices, buttered sides up.
Put the sandwiches on the press, pull the top down, and cook until they are crisp, 3 to 6 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉTIT

Filet Mignon with Mushrooms and Red Pepper-Garlic Mayonnaise Sandwich

2026-10-16T13:31:10.520-07:00

Filet mignon makes a simple but luxurious steak sandwich, especially with the addition of mushrooms and Red Pepper-Garlic Mayonnaise.

Makes 2 sandwiches

2 tablespoons olive oil
2 cups cremini or white button mushrooms, wiped clean and finely chopped
Salt and ground black pepper to taste
½ pound filet mignon, cut into ¼-inch-thick slices
2 Ciabatta rolls
3 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
½ cup baby aragula, washed and dried

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and are very soft, about 7 minutes ; season with salt and pepper and set aside to cool slightly.
Heat a panini or sandwich press.
Brush the filet pieces with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper ; lay them on the panini press, pull the top down, and grill until seared on the outside but rare on the inside, 3 to 4 minutes.
While the steak is cooking, split the rolls in half and spread 1½ tablespoons of the mayonnaise on the bottom half of each one.
Arrange the mushrooms on top of the mayonnaise ; arrange the aragula on top of the mushrooms.
Lay the steak slices on top of the aragula ; top each sandwich with the remaining roll halves.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 3 to 6 minutes, depending on how hot your machine is.
Carefully remove from te press and serve immediately.

Red Pepper-Garlic Mayonnaise

Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

¼ cup drained roasted red peppers from a jar
1 garlic clove, put through a garlic press
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¼ cup mayonnaise

Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
This will keep, tightly covered, in the refrigerator up to 3 days.

BON APPÉÉÉÉÉÉTIT

Sausage, Grapes, and Gorgonola Dolce Sandwich

2026-10-14T12:35:44.288-07:00

Butterflying the sausage and then placing it in one long piece on a piece of baguette ensures that it won't slide out of the sandwich.

Makes 2 sandwiches

One 4-ounces Italian sausage
Two 6-inch lengths Baguette
3 ounces Gorgonzola Dolce or other spreadable blue cheese
9 large grapes, cut into thin slices

Use a sharp Chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other.
Gril, broil or pan-fry the butterflied sausage until cook through ; transer to a paper towel-lined plate to drain.
Heat a panini or sandwich press according to the manufacturer's instructions.
Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette.
Lightly press the grape slices into the cheese so they'll stay put ; place a sausage half, flat side down, on top of the grapes.
Top each sandwich ith the top half of the baguette.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Chou-fleur au Saumon Fumé et à l'Aneth

2026-10-13T12:29:08.297-07:00

Pour 2 portions

15 ml beurre
¼ oignon rouge haché finement
¼ bulbe de fenouil en fines languettes
1 chou-fleur défait en mini-fleurons
250 ml crème à cuisson 15%
5 ml sel d'oignon
5 ml sel d'ail
150 gr saumon fumé haché
60 ml noix de Grenoble hachées
30 ml aneth haché, pour la décoration

Dans une grande poêle, faire fondre le beurre à feu moyen.
Ajouter l'oignon rouge, le fenouil et le chou-fleur et cuire 7-8 minutes en brassant régulièrement.
Ajouter la crème, le sel d'oignon et le sel d'ail ; laisser cuire 3-4 minutes.
Ajouter le saumon fumé et les noix de Grenoble ; réchauffer 5 minutes.
Dresser les assiettes, décorer d'aneth et servir.

BON APPÉÉÉÉTIT

Canapés à la Toscane (Apéros dînatoires)

2026-10-13T05:32:18.153-07:00

Pour 4 portions

Pour la crème de foie de volaille

300 gr foies de volaille, coupées en petits dés
½ oignon, finement haché
4 filets d'anchois à l'huile
15 ml câpres
1 feuille de laurier
½ verre de vin blanc sec
90 gr beurre
Sel

Pour le dressage apéro

8 tranches de pain de campagne

Dans une poêle, faire revenir l'oignon dans 50 gr de beurre avec la feuille de laurier ; ajouter les foies de volaille et une pincée de sel, puis poursuivre la cuisson pendant 3 minutes.
Verser le vin dans la poêle et le laisser évaporer ; enlever le laurier et transférer le contenu de la poêle dans le bol d'un mixeur.
Ajouter les anchois et les câpres, puis mixer le tout.
Remettre la crème de foie sur le feu et la travailler avec le beurre restant.
Mélanger intimement, éteindre et laisser refroidir.
Faire griller le pain de campagne.
Étaler la crème de foie de volaille sur le pain et déguster.

BON APPÉÉÉÉÉÉÉÉTIT

Mini-Brochettes d'Agneau à l'Indienne (Apéros dînatoires)

2026-10-11T08:01:57.482-07:00

Pour 4 portions

800 gr épaule ou gigot d'agneau désossé
1 poivron vert

Pour la marinade

250 gr yaourt bulgare ou lait fermenté
1 gousse d'ail, finement hachée
1 oignon doux, finement haché
4 clous de girofle
2 gousses de cardamome
2 ml cumin moulu
1 ml cannelle moulue
1 ml gingembre moulu
1 pincée de muscade
5 ml sel
Poivre en grains

Pour le dressage

8 piques à mini-brochettes

La marinade

Concasser le poivre, les clous de girofle et les graines récupérées dans les gousses de cardamome.
Mélanger tous les ingrédients de la marinade dans un plat creux.
Couper l'agneau en cubes de 3 cm de côté ; les mettre dans la marinade, remuer plusieurs fois pour bien imprégner la viande, couvrir et laisser mariner pendant 2 heures au réfrigérateur.

Le dressage

Retirer le pédoncule, les graines et les cloisons intérieures du poivron ; couper le piment en cubes de 2 cm de côté.
Enfiler les cubes d'agneau sur 8 piques, en alternant avec des carrés de poivron.
Préchauffer la plancha ou une grande poêle à une chaleur assez vive ; poser les brochettes sur la plaque chaude et les faire cuire pendant environ 10 minutes, en les retournant plusieurs fois por les faire colorer uniformément.
Servir immédiatement sur un plat chaud.

BON APPÉÉÉÉÉÉÉTIT

Bruschetta Roquefort, Lard, Fenouil et Miel (Apéros dinatoires)

2026-10-10T13:04:11.085-07:00

Pour 4 portions

Pour la garniture

180 gr roquefort
14 tranches de lard fumé
80 gr fenouil
1 petit oignon

Pour la sauce

10 ml miel
20 ml moutarde à l'ancienne
100 m crème 35%

Pour le dressage apéro

8 tranches de pain aux noix

Laver et râpé le fenouil sur une grille à gros trous.
Peler et émincer finement l'oignon, couper le roquefort en fines tranches.
Faire revenir le lard dans une poêle, laisser reposer sur du papier absorbant, puis couper les tranches en 2 tronçons.
Mélanger la crème avec la moutarde et le miel.
Préchauffer le four à 350F (180C) et faire griller les tranches de pain pendant 5 minutes d'un seul côté, le pain doit être croustillant mais rester moelleux.
Tartiner de sauce au miel les tranches de pain ; répartir l'oignon sur les pains, ajouter le roquefort, le lard et le fenouil, puis arroser de 5 ml de sauce.

BON APPÉÉÉÉÉTIT

Bruschetta au Thon Frais et à la Roquette Sauvage (Apéros dînatoires)

2026-10-10T05:21:02.639-07:00

Pour 4 portions

Pour la garniture

250 gr filet de thon
300 gr tomates mûres
1 grosse poignée de roquette sauvage
1 citron non traité
4 gouttes de sauce Worcestershire
Quelques gouttes de Tabasco
60 ml huile d'olive
Sel et poivre du moulin

Pour le dressage apéro

4 tranches de pain de campagne

Hacher au couteau le filet de thon, puis le transférer dans un bol.
Ajouter le jus de citron, du sel, le Tabasco, la sauce Worcestershire et 30 ml d'huile d'olive.
Laver les tomates, les inciser avec un couteau et les plonger dans l'eau bouillante pendant 2 minutes environ.
Les égoutter, les peler et les hacher grossièrement ; laver et égoutter la roquette, puis la ciseler avant de la mélanger aux tomates, saler, ajouter l'huile d'olive restante et du poivre du moulin.
Faire griller les tranches de pain, puis disposer dessus le mélange tomates-roquette ; compléter avec le thon haché, poivrer.
Servir aussitôt.

BON APPÉÉÉÉÉTIT

Courgettes Farcies

2026-10-09T11:25:22.386-07:00

Un plat familial complet à base d'ingrédients tout simples, équilibrés et très savoureux.

Pour 4 portions

4 courgettes rondes
150 gr pain de nie rassis
150 ml lait
100 ml huile d'olive
150 gr lardons fumés
1 oignon haché
400 gr chair à saucisse
2 ml cumin
2 ml curry
2 ml paprika fumé
200 ml coulis de tomate
70 gr parmesan râpé
Gruyère râpé
Sel et poivre du moulin

Préchauffer le four à 400F (200C).
Laver les courgettes et couper un chapeau sur chacune d'elle ; avec une cuillère parisienne, les évider et conserver la chair à part.
Émietter le pain de mie et l'imbiber de lait dans un bol.
Dans une poêle, faire chauffer la moitié de l'huile d'olive ; faire revenir les lardons, puis ajouter l'oignon haché et la chair des courgettes coupée grossièrement.
Ajouter la chair à saucisse et faire revenir à nouveau en mélangeant avec une cuillère de bois afin d'écraser la chair à saucisse et d'homogénéiser le tout.
Ajouter le pain de mie imbibé de lait, mélanger encore ; Saler, poivrer, puis ajouter le cumin, le curry et le paprika fumé.
Dans un plat adapté, disposer les courgettes l'une à côté de l'autre, les remplir de farce et arroser le tout avec le coulis de tomates.
Parsemer de parmesan râpé et enfourner pendant 30 minutes,
Quelques minutes avant la fin de la cuisson, parsemer le plat avec le gruyère râpé et poursuivre la cuisson.
Pour bien dorer le dessus, passer le plat au gril quelques instants.

BON APPÉÉÉÉTIT

Tartine Chaude de Cheddar à la Bière

2026-10-03T11:36:08.748-07:00

Pour 4 portions

4 grandes tranches de pain de campagne rassis
200 ml bière brune
350 gr + 4 cuill. à soupe cheddar râpé
10 ml sauce Worcestershire
10 ml moutarde anglaise ou de type Savora
4 tranches de jambon blanc
4 cuill. à soupe fromage Comté râpé
Sel et poivre du moulin

Préchauffer le four à 400F (200C).
Faire griller les tranches de pain au grille-pain.
Dans une casserole, faire chauffer la bière et ajouter 350 gr de cheddar petit à petit jusqu'à ce qu'il fonde et que la consistance devienne onctueuse ; saler et poivrer.
Ajouter la sauce Worcestershire et la moutarde anglaise, puis bien mélanger.
Dans des petits plats individuels à gratin, poser les tranches de pain grillé, puis le jambon ; verser le mélange de bière et de fromage fondu par-dessus.
Parsemer du cheddar râpé restant et de Comté râpé ; enfourner pendant 5 minutes.
Sortir les plats du four et servir immédiatement avec une salade verte.

BON APPÉÉÉÉÉÉÉTIT

Pouding de pain au chocolat, pralin et pépites de chocolat

2026-10-01T06:13:51.918-07:00

Vous n'avez pas terminé vos pains au chocolat, vous ne savez pas quoi en faire, et les jeter serait vraiment dommage... Voici une recette savoureuse qui leur offrira une seconde vie!

Pour 4 portions

4 pains au chocolat rassis
5 ml vanille
1 litre lait
6 jaunes d'oeufs
120 gr sucre
50 gr pépites de chocolat
30 gr pralin

Préchauffer le four à 350F (180C).
Émietter les pains au chocolat en petits morceaux dans un plat adapté au four.
Dans une casserole, faire chauffer le lait avec la vanille ; lorsque le lait bout, stopper la cuisson.
Dans un saladier, battre les jaunes d'oeufs avec le sucre jusqu'à obtention d'une consistance mousseuse ; verser le lait chaud par-dessus et fouetter sans arrêt pendant 3 minutes.
Verser la préparation dans une seconde casserole et continuer à mélanger sur feu moyen avec une cuillère de bois jusqu'à ce que la crème épaississe.
Stopper la cuisson lorsque la crème nappe bien la cuillère de bois ; verser la préparation sur les morceaux de pain au chocolat et parsemer de pépites de chocolat, puis de pralin.
Enfourner pendant 15-20 minutes.
Servir bien chaud.

BON APPÉÉÉÉÉÉTIT

Pasta Bows with Smoked Salmon and Dill

2026-09-30T06:39:04.673-07:00

Pasta cooked with smoked salmon is becoming very fashionable. This is a quick and luxurious sauce.

4 servings

6 scallions, finely sliced
50 gr butter
90 ml dry white wine
450 ml heavy cream 35%
Salt and pepper
Freshly grated nutmeg
225 gr smoked salmon
30 ml chopped fresh dill
Freshly squeezed lemon juice
450 gr pasta bows (farfalle)

Melt the butter in a saucepan and fry the scallions for 1 minute until softened.
Add the wine and oil hard to reduce to about 30 ml ; stir in the cream and salt, pepper and nutmeg to taste.
Bring to the boil and simmer for 2-3 minutes until slightly thickened.
Cut the smoked salmon into 2,5 cm squares and stir into the sauce with the dill ; taste and add a little lemon juice and keep warm.
Cook the pasta in plenty of boiling salted water according to the manufacture's instructions ; drain well.
Toss the pasta with the sauce and serve immediately.

BON APPÉÉÉÉÉÉÉÉTIT

Chili Beef Pizza

2026-09-29T12:07:28.876-07:00

Minced beef, red kidney beans and smoky cheese combined with oregano, cumin and chillies give this pizza a Mexican character.

4 servings

30 ml olive oil
1 red onion, finely chopped
1 garlic clove, crushed
½ red pepper, seeded and finely chopped
175 gr lean minced beef
2 ml ground cumin
2 fresh red chillies, seeded and chopped
115 gr (drained weight) canned red kidney beans
1 recipe Cornmeal pizza dough, recipe below
1 recipe tomato sauce, click here for the recipe
15 ml chopped fresh oregano
50 gr mozzarella cheese, grated
75 gr oak-smoked cheddar cheese, grated
Salt and black pepper

Preheat the oven to 425F (220C).
Heat 15 ml of the oil in a frying pan, add the onion, garlic and pepper and gently fry until soft, increase the heat, add the beef and brown well, stirring constantly.
Add the cumin and chillies and continue to cook, stirring, for about 5 minutes ; add the beans and seasoning.
Roll out the dough on a surface dusted with cornmeal and use to line a 30 x 7 in greased baking sheet ; push up the dough edges to make a rim.
Spread over the Tomato sauce ; spoon over the beef mixture then scatter over the oregano.
Sprinkle over the cheeses and bake for 15-20 minutes until crisp and golden.
Serve immediately.

Cornmeal Pizza Dough

1½ cups strong white flour
¼ cup cornmeal
¼ teaspoon salt
1 teaspoon easy-blend dried yeast
120-150 ml lukewarm water
1 tablespoon olive oil

Sift te flour and salt in a large mixing bowl ; stir in the cornmeal and the yeast.
Make a well in the center of te dry ingredients ; pour the water and oil and mix with a spoon to a soft dough.
Knead the dough on a lightly floured surface for aout 10 minutes until smooth and elastic.
Place the dough in a greased bowl and cover with clear film ; leave in a warm place to rise for 1 hour or until the dough has doubled in size.
Knock back the dough and knead again on a lightly floured surface for 2-3 minutes.
Roll out as required.

BON APPÉÉÉÉÉÉÉTIT

Tagliatelle with Gorgonzola Sauce

2026-09-27T12:27:04.055-07:00

Gorgonzola is a creamy Italian blue cheese. As an alternative you could use Danish blue or Pipo creme.

4 servings

25 gr butter, plus extra for tossing the pasta
225 gr Gorgonzola cheese
150 ml 35% cream (heavy)
30 ml dry vermouth
5 ml cornstarch
15 ml chopped fresh sage
Salt and pepper
450 gr taglatelle

Melt 25 gr butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning).
Stir in 175 gr crumbled Gorgonzola cheese and stir over a very gentle heat for 2-3 minutes until the cheese is melted.
Pour the cream, vermouth and cornstarch, whisking well to amalgamate ; stir in chopped sage, then taste and season.
Cook, whisking all the time, until the sauce boils and thickens ; set aside.
Boil the pasta in plenty of salted water according to the manufacture's instructions ; drain well and toss with a little butter.
Reheat the sauce gently, whisking well.
Divide the pasta between 4 serving bowls, top with the sauce and sprinkle over the remaining cheese.
Serve immediately.

BON APPÉÉÉÉÉTIT

Pain Perdu au Lait de Coco et à la Banane

2026-09-24T13:18:00.189-07:00

Découvrez un dessert ultra-régressif qui associe le moelleux du pain perdu et la saveur de la banane flambée.

Pour 4 portions

2 oeufs
45 ml lait
200 ml lait de coco
110 gr sucre de coco
4 tranches épaisses de pain de mie brioché ou de campagne rassis
4 bananes
60 gr beurre
15 ml huile végétale
30 gr noix de coco râpée + 10 gr pour la présentation
50 gr sucre glace

Casser les oeufs dans une grande assiette creuse, ajouter le lait et le lait de coco, puis fouetter à la fourchette ; ajouter la moitié du sucre et mélanger à nouveau.
Tremper chaque tranche de pain dans le mélange oeufs-lait et laisser-les s'imbiber 1 minutes de chaque côté.
Couper les bananes en deux dans la longueur.
Dans une poêle, faire fondre la moitié du beurre et déposer les bananes ainsi que le sucre restant ; laisser les bananes caraméliser à feu doux pendant 4 minutes environ.
Dans une autre poêle, faire fondre le beurre restant avec l'huile ; déposer les tranches de pain imbibées et laisser-les dorer à feu doux 2 minutes de chaque côté environ.
Verser la noix de coco râpée dans une assiette creuse et déposer les tranches de pain dorées par-dessus ; imprégner-les sur toute la surface et des deux côtés.
Déposer chaque tranche de pain dans une assiette à dessert avec une banane caramélisée par dessus ; saupoudrer de sucre glace et de noix de coco râpée.
Servir aussitôt.

BON APPÉÉÉÉÉÉÉTIT

Potato Bread

2026-09-23T13:13:38.088-07:00

Using the potato cooking water in the dough increases the potato flavor. To make a heartier potato bread, replace half the flour with whole wheat flour.

2 small loaves

400 gr baking (floury) potatoes, scrubbed and cut into chunks
750 gr (5½ cups) strong flour, plus extra for kneading
1 teaspoon salt
2 teaspoons dried yeast
1 tablespoon molasses
Oil, for greasing

Cook the potatoes in a saucepan of boiling water for 15 minutes, or until tender.
Drain, reserving 300 ml of the cooking water.
When the potatoes are cool enough to handle, peel them, mash until smooth, then leave to cool.
Sift 4½ cupsof the flour into a large bowl with the salt ; rub in the mashed potatoes with your fingertips until well blended, then mix the yeast in well.
Stir the molasses into the reserved potato cooking water, add to the flour mixture and mix well with your hands ; work in as much ofthe remaining flour as needed to give a soft but not sticky dough.
Turn out onto a floured surface and knead for 5 minutes, until smooth and elastic ; place in a large oiled bowl, cover with a clean dish towel and leave in a warm place for 40 minutes, or until well risen.
Turn the dough out onto a floured surface ; gently punch the dough down, then knead for about 3 minutes.
Divide in half and shape each piece into a small loaf ; place in two well-greased 500 gr (1 lb) loaf tins, then cover and leave to rise again for 20 minutes.
Meanwhile, preheat the oven to 350F (180C).
Bake the loaves for 40-45 minutes, until the are well risen and brown, and sound hollow when tipped out of their pans and tapped on the base.
Turn out onto a wire rack to cool.

More ideas : Add 1 teaspoon finely chopped fresh rosemary to the potato dough, plus 1 finely chopped red onion sauté in olive oil for 5 minutes.

BON APPÉÉÉÉÉTIT

Seafood Hotpot with Saffron and Vegetables

2026-09-19T13:36:36.330-07:00

4 servings (320 caloties per serving)

1 tablespoon olive oil
2 carrots, thickly sliced
2 stalks celery, chopped
1 large onion, sliced
1 clove galic, crushed
350 gr unpeeled new potatoes, halved if large
1¼ cup vegetable or fish stock, click here for recipe
10-12 saffron threads
500 gr skinless firm white fish or salmon fillets
150 gr green beans, halved
½ cup dry white wine
125 gr raw prawns, peeled
1 tablespoon cornstarch
1 tablespoon milk
Salt and ground black pepper
2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon or thyme
Crusty bread, to serve

Heat the oil in a large flameproof casserole dish ; add the carrots, celery and onion, then cover and cook over low heat for 5 minutes.
Add the garlic and potatoes and cook, uncovered, for a further 5 minutes, stirring occasionally.
Pour in the stock and stir in the saffron ; cover and simmer for 10 minutes, or until the vegetables just start to soften.
Meanwhile, remove any bones from the fish and cut into 4 cm chunks.
Add to the dish with the beans and wine ; add the raw prawns, cover and simmer for a further 7 minutes.
Mix the cornstarch into the milk until smooth, then gently stir the mixture into the dish.
Allow the sauce to bubble gently and thicken slightly, taking care the fish does not break up and that the prawns are cooked right.
Season to taste with the salt and ground black pepper, stir in the herbs and serve with crusty bread.

BON APPÉÉÉÉÉÉÉÉTIT

Fisherman's Stew

2026-09-18T13:20:27.458-07:00

4 servings (500 calories per serving)

3 tablespoons olive oil
2 onions, finely chopped
3 garlic cloves,crushed
2 stalks celery, finely sliced
½ teaspoon dried red chili flakes
2 teaspoons smoked paprika
1½ cups dry white wine
2 (14½ oz) cans chopped tomatoes
2 bay leaves
500 gr boiling (waxy) potatoes, peeled and diced
600 gr mixed seafood such as skinless white fish (boned and diced), peeled raw prawns, squid, scallops, mussels, clams
1 teaspoon sugar
1 tablespoon lemon juice
½ cup chopped fresh flat-leaf parsley
Salt and ground black pepper
2 lemons, cut into wedges

Heat the oil in a saucepan over medium heat.
Sauté the onions, garlic and celery until soft but not coloured ; stir in the chili flakes and paprika, ten add the wine and cook until the liquid has reduced by half.
Add the tomatoes, bay leaves and potatoes and bring to a boil ; reduce the heat and simmer for 15 minutes, or until the potatoes are soft.
Add te seafood, pushing it gently into the liquid ; cover and simmer for 5 minutes, or until the seafood is just cooked.
Gently stir in the sugar, lemon juice, parsley and some salt and black pepper.
Serve with lemon wedges.

BON APPÉÉÉÉTIT

Tex-Mex Shepherd's Pie

2026-09-18T06:24:25.897-07:00

4 servings (350 calories)

2 teaspoons olive oil
4 spring onions (scallions), thinly sliced
6 cloves garlic, crushed
1 large green bell pepper, seeded and chopped
300 gr lean ground lamb
1 teaspoon chili powder
1½ teaspoons ground coriander
1½ teaspoons ground cumin
1 (14½ oz) can chopped tomatoes
100 ml beef stock, hot
1 (14½ oz) can red kidney beans, drained and rinsed
750 gr baking (floury) potatoes, peeled and sliced
2 tablespoons chopped fresh cilantro

Preheat the oven to 425F (220C).
Heat the oil in a large frying pan over low heat.
Add the spring onions and half the garlic and cook for 2 minutes, stirring frequently ; add the green bell pepper, increase the heat to medium and cook for 5 minutes, stirring until the pepper is tender.
Add the lamb and the spices and cook for 2-3 minutes, stirring to break up te meat, until is no longer pink ; stir in the tomatoes, stock and kidney beans and bring to a boil.
Reduce the heat to a simmer, cover and cook for 5 minutes, or until the mixture is thick.
Meanwhile, cook the potatoes with the remaining garlic in a sauce pan of lightly salted boiling water for 10 minutes, or until tender.
Drain the potatoes, reserving 3 tablespoons of the cooking liquid.
Return the potatoes and garlic to the pan ith the reserving liquid and mash them roughly using a potato masher or large fork ; stir in the chopped cilantro.
Spoon te lamb mixture into a deep pie dish, about 6 cups capacity ; spoon the mashed potatoes over the top.
Bake for 15 minutes, or until golden.
Serve hot.

BON APPÉÉÉÉTIT

Baked Potato Quarters with Smoked Salmon

2026-09-17T04:46:56.552-07:00

4 as a starter, 8 as a snack

8 small baking (floury) potatoes
2 tablespoons olive oil
Salt and ground black pepper
1 tablespoon butter
125 gr smoked salmon
1 tablespoon lemon juice
Two-third cup low-fat plain yogurt
1 tablespoon capers, drained and chopped
2 tablespoons chopped fresh dill
Small sprigs of fresh dill, to garnish

Preheat the oven to 400F (200C).
Scrub the potatoes and dry them with paper towel.
Thread them onto metal skewers, brush with 1 tablespoon olive oil, then sprinkle with a little salt ; arrange on a baking tray and bake for 1-1¼ hours or until tender.
Remove the potatoes from the skewers and cut them in half lengthwise ; scoop out some of the flesh, leaving a layer of potato next to the skin about 1 cm thick.
Cut each piece in half lengthwise again and place, flesh side up, on a large, clean baking tray.
Melt the butter with the remaining oil and season with salt and black pepper ; lightly brush this mixture over the flesh side of the potatoes, return to the oven and bake for a further 12-15 minutes, or until golden and crisp.
Meanwhile, cut the smoked salmon into thin strips and sprinkle with the lemon juice ; in a bowl, mix together the yogurt, capers and chopped dill, then stir in the salmon.
Allow the potato quarters to cool 1-2 minutes, then top each with a little of the salmon and yogurt mixture and garnish with a dill sprig.
Serve warm.

BON APPÉÉÉÉÉÉTIT

Indonesian Fried Rice

2026-09-15T13:07:36.092-07:00

Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

2 teaspoons sesame oil
2 teaspoons sherry vinegar
2 tablespoons soy sauce
250 gr tenderloin or round steak, cut accross the grain into thin strips
1 and two-third cups long-grain white rice
2 eggs
3 scallions, sliced on the diagonal
2 tablespoons chopped cilantro
2½ tablespoons canola oil
150 gr peeled raw shrimp
2 garlic cloves, crushed
1 green chili pepper, deseeded and thinly sliced
15 gr fresh ginger, peeled and finely chopped
2 carrots, peeled and coarsely grated
¾ cup frozen peas, thawed
Splash of chili sauce, optional

Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT