Famous French cuisine is distinguished by simplicity and grace. At the heart of her gourmet dishes are affordable products. Any housewife can create a French culinary masterpiece.
WINE FILLED Mussels
Cooking time: 45 min
IN 4 PORTS: • 400 g of mussels • 50 g of butter • 1 shallot • 200 ml of dry white wine • 50 ml of heavy cream • 2 cloves of garlic • salt • parsley • 1 teaspoon. curry spoon
1. Peel shallots, garlic, parsley and chop finely. Wash the mussels.
2. Fry the onions, garlic, parsley in a saucepan in butter, add the mussels, pour the wine, cover, add salt and cook until the mussels open. Pour in cream, add curry, mix gently, cook for 2 minutes. Serve with the sauce.
Cordon Blu with Sorrel
Cooking time: 90 min
AT 4 PORTS: • 4 chicken fillets • 200 g spinach • 250 g cheese • 2 eggs • 3 tables. tablespoons flour • 3 table. spoons of breadcrumbs • 100 ml of low-fat cream • salt • spices • vegetable oil for roasting
1. Wash chicken fillet, cut along not completely. Put in the freezer for 15 minutes. Cover the fillet with cling film and gently beat off with a wooden hammer.
2. Combine cream, salt, spices and mix well. Add chicken fillet and leave for 1 hour.
3. Wash the spinach, finely chop it, boil it in salted water, and place it in a colander. Then transfer to a frying pan greased with vegetable oil, drive in 1 egg, mix and simmer for 5 minutes.
3. Cheese cut into thin slices.Put spinach and egg on half a plate of chicken, put slices of cheese on top, cover with the other half of chicken. Fasten the edges with wooden skewers. Beat the remaining egg. Roll the fillet first in the egg, then in the breadcrumbs. Put the fillet in the freezer for 15 minutes. Fry in vegetable oil until golden brown. Put on a paper towel to glass excess oil. Decorate as desired.
ONION SOUP WITH CRISPY TOAST
Cooking time: 50 min.
FOR 4 PORTS: • 50 g butter • 2 cloves of garlic • 2 tables. tablespoons of vegetable oil • 4 onions • 1 liter of vegetable broth • 50 ml of white wine • 3 tea tablespoons flour • 80 g of hard cheese • baguette slices • dried thyme • 200 g of grated cheese • salt • ground black pepper • vegetable oil for frying
1. Peel and finely chop onions and garlic. Melt the butter in a pan with a thick bottom. Put onion and garlic, simmer, stirring, until golden onion.
2. In a saucepan with onions and garlic, gradually pour the flour and, without ceasing to mix, simmer for 1 min. Pour the broth, wine, season with thyme, salt, pepper. Cook for 15 minutes.
3. Fry the baguette slices on one side in vegetable oil. To the other side put cheese plates. Grill until melted.
4. Pour soup into plates, decorate as desired, for example with a sprig of greenery. Serve with cheese toasts, which can be put directly on the plates.
JULIEN WITH CHAMPIGNONS AND PORK
Cooking time: 40 min
FOR 4 PORTS: • 400 g of pork • 1 onion • 300 g of small mushrooms • 1.5 table.tablespoons flour • 100 g mayonnaise • 150 ml milk • 200 g hard cheese • ground black pepper • salt • vegetable oil for frying • greens for decoration
1. Wash and clean the champignons. Cut each mushroom in half. Pork a little with a wooden hammer and chop finely.
2. Heat vegetable oil in a stewpan, fry pork on it until half-cooked, peel the onion, finely chop, add to the stewpan in meat and fry for 5 minutes. Put mushrooms, salt everything, pepper to taste and mix well.
3. Pour milk into a stewpan, put mayonnaise, mix and bring to a boil. As it boils, gently, constantly stirring, add flour and stew for another 3 minutes.
4. Grate the cheese on a medium grater. Arrange the mass in portioned pots, sprinkle with cheese on top. Preheat the oven to 180 ° C. Put pots in it and cook until the cheese is melted. When serving, decorate the finished dish with herbs.
KISH WITH TOMATOES
Cooking time: 35 min
IN 4 PORTS: • 300 g flour • 250 g chilled grated butter • 8 tables. tablespoons of ice water • salt to taste • ground black pepper to taste • 300 ml of fat cream • 3 eggs • 4 tomatoes • 100 g of grated Parmesan cheese • olive oil • basil • Provence herbs
1. Knead the dough: beat the egg slightly. Sift flour and mix with butter. Add the egg, water, salt to taste, mix well and roll the dough into a bowl. Wrap in plastic wrap and put the prepared dough in the refrigerator for 1 hour.
2. Make fill. Beat the remaining 2 eggs, add cream, salt, Provence herbs and mix well.
3. Preheat the oven to 180 ° C.Roll out the dough into a round layer, put in a mold greased with olive oil. Paste the dough with a fork. Bake the cake for 20 minutes. Wash the tomatoes, cut into slices, put in another form, drizzle with oil, salt, pepper and bake for 20 minutes.
4. Sprinkle the crust with half grated Parmesan cheese, put the tomatoes, pour a mixture of cream, eggs and herbs. Sprinkle the pie with the remaining grated cheese. Bake for 20 minutes. Serve the cake on the table, garnishing with fresh basil leaves.
PHOTO: CFA "BURDA" (2); STOCK FOOD / FOTOBANK (4).
