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Side Dishes
Provençal-style Ceps (Boletus mushrooms)
For 6 | Cooking time: 12 minutes |
• 3 medium tomatoes | Clean and peel the mushrooms. Lightly sauté them in 1 tsp. of oil with |
• 2 shallots • 1 garlic clove | 1 tsp. chopped shallot and 1/2 crushed tomato. Add salt and pepper. |
• 50 gr parsley • thyme • oil | As soon as the mushrooms are cooked, add in the herbs and chopped |
• salt • pepper | garlic. |
Potatoes with bacon
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SV
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•2 generous Tbsp. of steamed potatoes cut into cubes (you may also use frozen potatoes, adding 3 – 5 minutes to the cooking time)
Cooking time: 15 minutes
Lightly brown the butter in the
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PT
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SK
Shrimp Creole jambalaya
• 300 gr cooked rice • 200 gr | Cooking time: 8 minutes | |
peeled shrimp • 200 gr cubed | Using a little olive oil, lightly sauté 4 shrimp cut in pieces and 4 finely- | |
ham • 150 gr chorizo sausage | sliced rounds of chorizo, along with 10 tiny ham cubes. Add in 1 Tbsp. of | |
• 2 tomatoes, cubed | chopped onion, 1 tsp. of cooked green pepper and 1 Tbsp. of cubed | |
• 1 chopped onion • 150 ml | tomatoes. | |
white wine • 1 cooked green | Add 50 gr cooked rice, 2 Tbsp. white wine, and 1 tsp. of tomato | |
pepper • 1 Tbsp. olive oil | concentrate. Add salt and pepper, and stir well. | |
• 1 Tbsp. tomato concentrate |
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• salt and pepper |
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• 300 gr rice, cooked ahead of | Cooking time: 6 minutes | |
time • 300 gr peeled shrimp | In a little oil, lightly sauté 1 Tbsp. lardons, 1 Tbsp. shredded mushrooms, | |
• 150 gr button mushrooms | 1 Tbsp. shrimp and 1 Tbsp. soy sauce. Add 50 gr of cooked rice. Add salt | |
• 150 gr lardons • 6 Tbsp. soy | and pepper, and stir. | |
sauce • oil • salt and pepper |
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