Mac & Cheese

Mac & Cheese

Maille Mac & Cheese

Ingredients

5 Tbsp. margarine, divided
3 Tbsp. all-purpose flour
1/4 cup finely chopped shallot
3 cups 1% milk
2 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
1 Tbsp. Maille® Old Style Mustard
12 ounces cheddar cheese, shredded
8 ounces Panzani Chifferini pasta, cooked and drained
1 cup panko bread crumbs
2 Tbsp. chopped fresh parsley

Make With

Preparation

  1. Preheat oven to 350°.
  2. Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
  3. Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Ingredients

– 2 Tbsp. Maille® Honey Dijon Mustard
– 1 Tbsp. Alwazir olive oil
– 1 lb. boneless, skinless chicken breasts

Make With

Preparation

  1. Combine Maille® Honey Dijon Mustard with olive oil; toss with chicken. Grill chicken until cooked through. turning once, about 10 minutes.

Also terrific with Maille® Old-Style or Originale Dijon Mustard.

Honey & Balsamic Marinade

Honey & Balsamic Marinade

Great Marinade for Chicken, Beef or Fish

Ingredients

1 small onion
1 garlic clove
7 tbsp of Alwazir Extra Virgin Olive Oil
4 tsp Maille Mustard with Honey
2 tsp Maille Balsamic Vinegar
Salt and pepper

Make With

Preparation

  1. Remove the onion and garlic skins. Remove the garlic germ and roughly chop the onion.
  2. Blend the onion and garlic in a food processor, then add the rest of the ingredients to obtain a smoother texture.
  3. Marinate chicken breasts for at least one hour in the refrigerator.
  4. You can use the same marinade during cooking to baste fish.
Suggestions:

You can use this marinade to flavour beef brochettes, chicken thighs, ribs, tuna or swordfish steak.
Delicious when grilled on barbecue!

Bolognese pasties

Bolognese pasties

Savory bolognese pasties with chopped vegetables

Ingredients

1 large carrot
1 courgette
1 onion
½ red pepper
1 jar of Panzani Bolognese sauce
3 all-butter shortcrust pastry doughs (25 pasties)
1 egg yolk

Make With

Preparation

  1. Peel the carrot, courgette and onion. Wash the pepper. Cut the vegetables into small cubes and sauté for a few minutes in olive oil.
  2. Add the classic Panzani bolognese sauce. Season with salt and pepper. Let it simmer for a few minutes while stirring regularly. Allow the filling to cool completely.
  3. Preheat the oven to 180°C. Cut out pastry discs. Garnish half of the discs with the mixture. Moisten the edges of the discs with water and reseal the discs. Press all around the edges to seal the pasty.
  4. Brush with egg yolk. Bake for about 30 minutes.
  5. For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!

Pear and Raspberry Smoothie

Pear and Raspberry Smoothie

Refreshing Smoothie

Ingredients

¾ of a 4/4 tin of Pears St Mamet
½ box of fresh raspberries, or ½ box of Raspberry St Mamet
300g of ice cubes 80 to 100g of cane sugar
20 to 25cl of fresh water
Mint
Grenadine and sugar for decoration

Make With

Preparation

  1. Pour the St Mamet pears into your blender with their juice.
  2. Add raspberries, ice cubes, sugar and fresh water.
  3. Mix 2 minutes to obtain a very smooth mixture.
  4. Dip the edges of your glass or cup in grenadine then in sugar.
  5. Decorate with a fresh mint bouquet and drink with a straw.

Related Recipes

Pineapple cake

Pineapple cake

A delicious juicy cake

Ingredients

1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast

Make With

Preparation

  1. Make a caramel with the sugar cubes (+ a few drops of vinegar).
  2. Cover the bottom of the cake mold with the caramel.
  3. Spread the pineapple slices on the bottom of the cake mold.
  4. Keep the juice.
  5. In a bowl, beat the 3 eggs.
  6. Add the powdered sugar. Mix well until the mixture whitens.
  7. Add the melted butter then the flour and the yeast.
  8. Pour the mixture into the dish.
  9. Bake for about 30 minutes at 180 °C.
  10. When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
  11. Unmold it when it is warm

Related Recipes

Maille Salad

Maille Salad

Refreshing Salad

Ingredients

Dressing Ingredients (makes 1 1/2 cups)
1 clove garlic, minced
1 teaspoon Maille white wine vinegar
2 tablespoons Maille Dijon Mustard
1 tablespoon Maille mayo
3 tablespoons Jabal El Sheikh raw honey
1/2 small shallot, finely chopped
1/2 cup Al Wazir olive oil
Salt & pepper to taste

Salad Ingredients (1 serving)
1 medium chicken breast
2 cups romaine lettuce
1/2 cup grape tomatoes, halved
Several slices raw red onion
1/4 cup shredded mozzarella
1/2 small avocado, sliced
1/2 cup corn, cooked

Make With

Preparation

Make the dressing
Place all the dressing ingredients in a small food processor. Process until you have a smooth and creamy consistency. Store dressing in a sealed jar or container until ready to use.

Marinate the chicken
In a small bowl and the chicken breast and two tablespoons of the honey mustard dressing. Heat a small skillet on medium high heat and add a small amount of cooking oil. Place the chicken on the skillet and cook 4-5 minutes on each side or until the chicken is full cooked through. Once cooked, remove from pan and set aside to rest.

Prepare the salad
Rinse and dry lettuce. Place lettuce in a large bowl with grape tomatoes, raw red onion, shredded mozzarella, avocado, and corn. Drizzle with desired amount of dressing and enjoy!

Hummus

Hummus

Hummus with Tahini

Ingredients

2 cups canned chickpeas, drained
1 1/2 teaspoons salt
1/3 cup Al Rabih tahini (sesame paste)
1/3 cup Al Wazir olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons cold water

Make With

Preparation

  1. Put the chickpeas in the food processor.
  2. Turn on the food processor.
  3. Process until it’s minced.
  4. Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
  5. Taste, for seasoning, and serve chilled or at room temperature.

Tomatoes and Mozzarella Lasagna

Tomatoes and Mozzarella Lasagna

Vegetarian lasagne

Ingredients

250 g of Panzani Lasagne
200 g jar of Panzani Basilico sauce
2 red peppers
2 small eggplants
1 courgette
1 onion
1 packet mozzarella
2 cloves of garlic
Béchamel sauce
Salt, pepper

Make With

Preparation

  1. Wash all the vegetables and dice them into small pieces.
  2. Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
  3. Add salt, pepper and the Basilico sauce.
  4. Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
  5. In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
  6. Repeat until all the ingredients have been used.
  7. Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
  8. Bake in the oven for 30 minutes at 200°.

Spaghetti with Bolognese Sauce

Spaghetti with Bolognese Sauce

Spaghetti with our Extra Bolognese!

Ingredients

500 g of Panzani Spaghetti n°5
400 g jar of Panzani Bolognese Sauce
400 g of minced beef
2 onions
1 clove of garlic
Fresh parsley and rosemary
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti in salted boiling water for 9 minutes.
  2. Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
  3. Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
  4. At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
  5. Mix the sauce and pasta in a large dish and serve hot.

Sauteed Spaghetti with Garlic

Sauteed Spaghetti with Garlic

Simply Spaghetti, we love it!

Ingredients

1400 g of Panzani Spaghetti n°5
2 garlic cloves
1 bunch of flat-leaf parsley
50 cl single cream
50 g butter
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti n°5 in boiling salted water for 8 minutes and then drain it.
  2. Meanwhile, blend the parsley, garlic and butter in the food processor to a uniform consistency.
  3. Heat the cream in a saucepan./li>
  4. Add the garlic butter when it starts boiling.
  5. Remove from the heat and whip well.
  6. Mix the pasta with the hot sauce in a serving dish.
  7. Serve immediately.

Tomato Alphabet Soup

Tomato Alphabet Soup

Alphabeto Soup

Ingredients

200 g of Panzani Alfabeto
Olive oil
1 onion
1 clove of garlic
1 red pepper
800 ml stock
200 g peeled tomatoes
1 tsp sugar
Some basil leaves (optional)
Salt and pepper

Make With

Preparation

  1. Brown the onions, the garlic and the finely diced pepper in the olive oil.
  2. Add the tomatoes and cook for 5 minutes.
  3. Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
  4. Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.
  5. Serve and garnish with some basil leaves.