#recettesoriginales

[recettesoriginales]

Good pasta dish, it’s season to train your meaning to imporove your cook passion !

[recettesoriginales]

This delicious mussels recipe is the quintessential French meal. The French Guy Cooking has his own cheeky little treat to add some naughtiness too.

Get to RecettesOriginales.fr and make this recipe it your own

Super recette avec en plus du style…

Retrouvez cette recette sur le site RecettesOriginales.fr façon maison…;-)

[recettesoriginales]

Christmas quiche

Une belle idée pour Noël ...

Ingredients

375 g pre-rolled shortcrust pastry

3 large free-range eggs

150 ml single cream

50 g Cheddar cheese

100 g cooked higher-welfare ham

50 g stilton

a few sprigs of fresh sage

Method

Preheat the oven to 180ºC/gas 4.

Line a 20cm tart tin with the pastry, prick with a fork and place in the freezer for an hour.

Line the tart case with greaseproof paper and fill with baking beans or rice. Blind bake in the oven for 15 minutes. Remove the paper and beans and bake for a further 5 minutes.

In a large bowl, beat the eggs with the cream. Coarsely grate and sprinkle in the Cheddar and shred in the ham. Crumble in the stilton, snip in the sage leaves and season with some black pepper. Mix all together with a fork, and carefully pour into the pastry case.

Place back in the oven and bake for a further 25 minutes until golden.

source : Jamie MagazineBY GEORGINA HAYDEN

[recettesoriginales]

GRAVY! Who doesn’t love gravy? Veggie, Vegan, Meaty, you name it, Jamie’s got you covered.

Avec un roast 🧐👍 évidement 😂

[recettesoriginales]

Quand je mange des glaces, cela me fait réfléchir.

Jean Louis Auguste Commerson (1803-1879)

[recettesoriginales]

Faites votre “curry‘s paste” with jamie and lady Anjali Pathak, granddaughter of the man behind @pataksuk

Si simple qu’il ne faut pas s’en priver. Bon mais avec quelques ingredients…

[recettesoriginales]

Shredded Beef Sliders & Wild Cherry BBQ Sauce | Kelis

You kown that ?

[recettesoriginales]

The Lunchbox trailer - in cinemas & on demand from 11 April 2014