Step 1
Rince the lentils under running water.
Cook according to package directions. Rinse the lentils in cold water until they are chilled, and set aside.
Step 2
Cut the gruyère into cubes
Peel the carrots and grade them.
Cut the apple into cubes.
Step 3
To prepare the dressing, combine the mustard, the sherry vinegar and the olive oil.
Step 4
Toss the dressing with all the salad ingredients. Taste and add more salt and pepper if necessary.
Step 1
Wash the vegetable and cut them into cubes.
Step 2
Roast the pine nuts in a dry frying pan.
In a frying-pan over medium heat melt 2 tablespoons of olive oil, add the vegetable and saute for about 3 minutes until soft. Set aside.
Step 3
In a bowl, combine all the other ingredients.
Step 4
Distribute the sauteed vegetables among 2 small buttered baking dishes. Pour the egg mixture over each portion.
Step 5
Preheat the oven to 180°C (356°F).
Bake in the center of the oven for about 30 minutes.
Step 1
Prepare the mayonnaise : whisk the egg yolks and add the oil, the garlic adn rosemary mustard and a pinch of salt. Whisk continuously for around 3 to 5 minutes. Store in the fridge.
Step 2
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan.
Step 3
In a large bowl, mix the flour with the beer. Add the egg yolks and the egg white gone up in snow with a pinch of salt.
Dip each fish fillet into the batter.
Carefully lower each fillet into the hot oil. Fry for 4-5 minutes, or until the batter is crisp and golden.
Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt and serve with the homemade mayonnaise and french fries.
Step 1
Make the dough by mixing the flour with the oil, the yeast, the water and salt.
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
Step 2
Preheat oven to 200°C - 392 F°.
Transfer the dough to a tart pan and bake in the oven for 10 minutes (200°C - 392F°).
Step 3
Spread a layer of Espelette pepper mustard over the bottom of the tart dough.
Slice the mozzarella and arrange it over the mustard in a single, even layer.
Step 4
Cut the tomatoes into slices and put them on the tart, over the mozzarella. Drizzle the olive oil over the top.
Bake the tart for 20 minutes until tomatoes looked baked.
Slice and serve.
Step 1
Wash and cut the tomatoes and cucumber into slices.
Step 2
Warm the burger buns in the oven for a few minutes until lighlty toasted.
Step 3
Remove the burger buns from the grill. Spread some honey mustard on it.
Step 4
Heat olive oil in a pan and fry the steaks on each side for approximately 3 mins.
Step 5
Fill the burger with the tomatoes and cucumber slices, add the steak and serve.
Step 1
Prepare the french dressing with the oil and honey mustard. Add the balsamic vinegar and some water, then set aside.
Step 2
Roast the pine nuts in a dry frying pan.
Step 3
Cut the cured ham and the Roquefort cheese.
Wash and cut the figs.
Step 4
Tip the lettuce into a large bowl.
Add the figs, nuts, cheese, ham and grape.
Step 5
Before serving, add the dressing.
Step 1
Add the olive oil, water, egg and salt, mix and form a ball.
Step 2
Wash the tomato, remove the stalk and cut it into small cubes.
Step 3
Wash the cucumber then cut it into small dices.
Step 4
Wash and hull the radishes, then cut them into thin rings.
Step 5
Coarsely mash the drained tuna with a fork.
Step 6
Peel and cut the avocado into thin slices. Drizzle them with lemon juice to prevent oxidation.
Step 7
Wash and wring out the spinach leaves.
Step 8
Divide all the ingredients evenly among bowls.
Step 9
Prepare the sauce: mix the Dijon mustard, the Swiss cheese, a small pinch of salt and pepper. Drizzle the bowls with the sauce then serve immediately.
