Overview of our healthy easy cut recipes
Beef snout salad with Riesling
Floutes from the Jura region with...
Fried crayfish on saffron risotto with...
Panzanella a la Tuscan with gambas
Presskopf
Rabbit fillet with lentils
Remoulade of Saint Jacques marinated
Small crab cakes with pistachios,...
Smoked royal salmon fillet medallions
Zucchini flower beignets
Our featured healthy easy cut recipes
Beef snout salad with Riesling
Floutes from the Jura region with crayfish
Fried crayfish on saffron risotto with a pistou...
Panzanella a la Tuscan with gambas
Presskopf
Rabbit fillet with lentils
Remoulade of Saint Jacques marinated
Small crab cakes with pistachios, olives and...
Smoked royal salmon fillet medallions
Zucchini flower beignets
Other healthy easy cut recipes
Beef snout salad with Riesling
Chef: Yvonne Haller
Beef snout salad with Riesling The Mosel Valley has long been considered one of the world's most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling...
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Floutes from the Jura region with crayfish
Chef: Georges Wenger
Floutes from the Jura region with crayfish Crayfish should not be overlooked however; it's delicious seafood with a mild but distinctive taste. A great tasting crayfish salad can be put together with Prawn and butter beans...
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Fried crayfish on saffron risotto with a...
Chef: Harald Wohlfahrt
Fried crayfish on saffron risotto with a pistou sauce Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include...
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Panzanella a la Tuscan with gambas
Chef: Vicomte et Vicomtesse de la Panouse
Panzanella a la Tuscan with gambas Firstly before we get into some mouthwatering recipes using prawns from Spain, you will see prawns referred to in two different ways across Spain. Langostinos - These are large prawns more...
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Presskopf
Chef: Yvonne Haller
Presskopf Schwartenmagen, or Presskopf. In Bavaria Presssack comes in three varieties (deep red, pinkish, and grey) in the form of a large (15 cm diameter) sausage. In Germany head cheese is known as S?lze, S?lze can have a...
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Rabbit fillet with lentils
Chef: Roland Pierroz
Rabbit fillet with lentils is a great dish. It is yummy and creamy at the same time. The softness of rabbit meat is the perfect combination of the rougher texture of the lentils, and the tomato and cream sauce is the perfect...
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Remoulade of Saint Jacques marinated
Chef: Hotels Lucien Barriere Deauville
Remoulade of Saint Jacques marinated Remoulade de Saint Jacques Marinees- Lightly marinate the scallops in olive oil, lemon and Guerande salt for 24 hours. Prepare a julienne with celery, lemon and some mayonnaise. Place a...
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Small crab cakes with pistachios, olives and...
Chef: Luc Huysentruyt
Small crab cakes with pistachios, olives and Perigord verjus A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings....
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Smoked royal salmon fillet medallions
Chef: Hotels Lucien Barriere Deauville
Smoked royal salmon fillet medallions Salmon is a kind of food that people around the world enjoy because it is delicious and nutritious. There are many ways to cook it, and here we present smoked royal salmon fillet...
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Zucchini flower beignets
Chef: Massimo Corti
Zucchini flower beignets Chef Massimo Corti prepares zucchini flower beignets here. Enjoy our collection of stuffed zucchini flower recipes. The beignets de courgettes are so simple and tasty! There are two basic ways to eat...
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Napkin Folding
