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Coq au vin

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An irresistible dish of French gastronomy which, as its name indicates, is composed of two essential ingredients: chicken and wine. Bacon, vegetables, garlic and aromatic herbs complete this tasty dish. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 4 people 1.2 kg of skinless chicken pieces, for example, upper and lower thigh ½ bunch of aromatic herbs, eg. thyme 5 dl of red wine 120 g of sliced ​​bacon to be roasted 200 g of vegetables, for example, carrots, celeriac 1 onion 2 cloves of garlic 4 tablespoons of olive oil 70 g of tomato paste salt pepper Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 40 minutes Marinade overnight Brazing: ca. 90 minutes Total time: 14 h 10 min The day before put the chicken, herbs and wine in a bowl, cover and leave to marinate overnight. The next day, cut the bacon into wide strips and the vegetables into small pieces. Chop the onion and garlic. Remove the chicken and ...
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Entrecôte with curry mango sauce

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A superfine dish for true connoisseurs: entrecôte flavoured with a sauce of fresh mango and Madras curry served with chopped coriander. Which class! try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 4 entrecôte of approx. 180 g fleur de sel black pepper from the pepper mill 2 tablespoons of HOLL rapeseed oil Curry mango sauce 2 ripe mangoes 1 onion 2 tablespoons of olive oil 1½ teaspoons Madras curry from the grinder 0.5 dl of white balsamic vinegar 1 tablespoon of honey, such as thyme 4 sprigs of cilantro Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Simmer: ca. 20 minutes Total time: 40 min For the sauce, peel the mangoes, remove the pulp from the core and cut into cubes. Cut the onion into strips and let it dry in oil. Grind the curry on the onion and fry it briefly. Incorporate the mangoes, vinegar and honey. Cover and simmer the sauce for approx. 20 minutes. Let it cool down. Sea...
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Mushroom ragout with pork tenderloin

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Champignons, shiitake, pleurotus mushrooms and diced bacon are the perfect accompaniment to serve alongside the succulent baked pork tenderloin. try also this pumpkin and almond cake recipe too. Ingredients Main course For 4 people 1 pork fillet salt black pepper 2 tablespoons of rapeseed oil 200 g of white mushrooms 100 g of shiitake 100 g of pleurotus mushrooms 60 g of diced bacon 1 clove of garlic 1 dl of vegetable broth 180 g of semi-fat cream for sauces 2 sprigs of thyme Preparation: approx. 15 minutes Cooking: approx. 20 minutes Total time: 35 min Freind's kitchen recipes,  beef salad bowl recipe How to proceed Preheat the oven to 120 ° C. Season the meat with salt and pepper and brown it on each side in a pan greased with oil for 5 minutes. Transfer it to a baking tray and continue cooking in the oven for approx. 20 minutes, until it reaches an internal temperature of 60 ° C. Clean the mushrooms and cut them into coarse pieces. Brown the bacon in a pan. Add the squeez...
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