Old-Style Mustard Sauce...The perfect recipe for your barbecue
Ingredients
5 tbsp crème fraîche 2 tbsp Maille Grainy Mustard 1 shallot 3 Maille cornichons (with onions) A few chives Ground pepper Salt
Make With
Preparation
Peel and finely mince the shallot and chives.
Dice the cornichons.
In a bowl, mix the crème fraîche with the grainy mustard and the rest of the ingredients.
Season and use the sauce immediately.
Suggestions:
You can use this mayonnaise to enhance grilled meats and poultry, as a sauce for potatoes roasted in aluminium foil on the grill, as raw vegetable dips.
300 g of Panzani Cannelloni 1 jar of Panzani Originale sauce 400g 1 kg spinach 1 large onion 2 cloves of garlic 2 eggs 150 g mozzarella Ricotta 2 tbsp Alwazir Olive Oil 1 pinch of ground nutmeg
Make With
Preparation
Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
Add the spinach and brown it until it is cooked.
In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
Fill the Cannelloni with the spinach stuffing.
Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
Sprinkle with mozzarella and put in the oven for 35 min.
Linguine with Basil Pesto, Courgette and Cherry Tomatoes
Linguine Italian style!
Ingredients
400 g linguine 1 courgette 250 g cherry tomatoes bunch of basil 5 cloves garlic 200 g Parmesan 50 g pine nuts 3 dl Alwazir olive oil salt and pepper
Make With
Preparation
Cook pasta according to directions on package.
Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
Add cooked pasta to this mixture and heat thoroughly.
Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
12 sheets of lasagne 750 g of whole-fat cottage cheese 0.5 l of whipping cream 2 eggs 4 large pears 150 g sugar 1 vanilla pod 1 tablespoon vanilla pudding 50 g butter
Make With
Preparation
Peel, core and slice pears.
Melt the butter in a pan, add the pears and sprinkle with 50 g of sugar.
Cook until sugar caramelises and pear are golden. Whisk cottage cheese, whipping cream, eggs, 100 g sugar, pudding and seeds from vanilla pod until smooth.
Add a little rum, if desired.
Pour a quarter of the cottage cheese mixture into a baking dish.
Cover with 4 sheets of lasagne and half of the pears. Repeat the process. The final layer of lasagne will be covered by the last quarter of the cottage cheese.
Cover the baking dish with aluminium foil and bake at 180 °C for 30 minutes.
250 g couscous 300 g spring onions 200 g red onion 100 ml lemon juice 4 handfuls of chopped flat-leaf parsley 4 large tomatoes 1 handful chopped mint 7 tablespoons olive oil Salt white pepper
Make With
Preparation
Prepare couscous according to directions on package.
Cut tomatoes into small cubes and chop mint, parsley, red onion and spring onions.
Add cooled couscous to the vegetables and season with salt.
Pour in lemon juice and olive oil. Mix well and allow liquid to soak into couscous.