24 July 2018
~ 1 Serving ~ Time 1 h ~ Preheat oven 180C ~ 2 Days in the fridge ~
~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~
Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.
Peel and chop the onion, peel and cut the carrots in thin sticks.
Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.
Heat oil in a pan fry the onion and carrots stir well.
Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.
Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well
Add the tomatoes mix well simmer for 30 min minimum.
~ 4 Servings ~ Time 1h ~ 3 Days in the fridge ~
500 gr beef fillet
200 gr button mushroom
200ml crème fraiche
100ml beef stock
1 tbsp dijon mustard
1 tbsp fresh paisley
1 garlic clove
Prepare the beef stock, let infuse.
Cut the fillet in strip and fry it in a pan with oil or butter transfert to a plate.
Cut the mushrooms and the garlic cloves put all in the hot pan and fry it until brown and mushroom juice re-absorbe.
Add the crème fraiche, mustard and beef stock.
Return the fillet in the hot pan if too thick add more beef stock.
Sprinkle with fresh parsley and serve. Keep 3 days in fridge.
~ 20 Servings ~ Time 30 min ~ Preheat oven 180C ~ 5 Days in the fridge ~
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