Old-Style Mustard Sauce

Old-Style Mustard Sauce

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

  1. Peel and finely mince the shallot and chives.
  2. Dice the cornichons.
  3. In a bowl, mix the crème fraîche with the grainy mustard and the rest of the ingredients.
  4. 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.

Serves:4 people

Trio Colour Summer Salad

Trio Colour Summer Salad

Refreshing salad with a vinaigrette dressing

Ingredients

300gr cubed watermelon slices
200gr blueberries
100gr feta cheese

For the dressing
1 tbsp. Maille honey mustard
50ml Maille white wine vinegar
75ml extra virgin olive oil

Make With

Preparation

  1. Wash the blueberries thoroughly, place the watermelon and berries in a bowl and crumble the feta cheese on top.
  2. Make the dressing by adding all ingredients to a vinaigrette shaker and drizzle over the salad bowl

Serves:4 people

Cannelloni with Spinach and Ricotta

Cannelloni with Spinach and Ricotta

Vegetarian Cannelloni with an original sauce!

Ingredients

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

  1. Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
  2. Add the spinach and brown it until it is cooked.
  3. In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
  4. Fill the Cannelloni with the spinach stuffing.
  5. Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
  6. Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
  7. Sprinkle with mozzarella and put in the oven for 35 min.

Linguine with Basil Pesto, Courgette and Cherry Tomatoes

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

  1. Cook pasta according to directions on package.
  2. 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.
  3. Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
  4. Add cooked pasta to this mixture and heat thoroughly.
  5. Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
  6. Serve with grated Parmesan.

Tagliatelle with Truffles

Tagliatelle with Truffles

Tagliatelle with Truffles...take your pasta to the next level!

Ingredients

400 g tagliatelle
2 cloves garlic
250 ml cream
2 truffles
truffle oil Parmesan butter

Make With

Preparation

  1. Cook pasta according to directions on package.
  2. Melt butter in pan and sauté chopped garlic; pour in the cream and bring to a simmer.
  3. Meanwhile, finely chop one truffle and add to the cream. Simmer for about 2 minutes.
  4. Toss the sauce with the pasta.
  5. To serve, sprinkle with Parmesan, drizzle with truffle oil and garnish with thin slices of truffles.

Lasagne with Caramelized Pears and Cottage Cheese

Lasagne with Caramelized Pears and Cottage Cheese

Sweet and sour lasagne for a flavour combination!

Ingredients

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

  1. Peel, core and slice pears.
  2. Melt the butter in a pan, add the pears and sprinkle with 50 g of sugar.
  3. 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.
  4. Add a little rum, if desired.
  5. Pour a quarter of the cottage cheese mixture into a baking dish.
  6. 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.
  7. Cover the baking dish with aluminium foil and bake at 180 °C for 30 minutes.
  8. Remove the foil and continue baking until golden.
  9. Sprinkle sugar over the finished lasagne.

Couscous Tabbouleh

Couscous Tabbouleh

Asian style couscous!

Ingredients

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

  1. Prepare couscous according to directions on package.
  2. Cut tomatoes into small cubes and chop mint, parsley, red onion and spring onions.
  3. Add cooled couscous to the vegetables and season with salt.
  4. Pour in lemon juice and olive oil. Mix well and allow liquid to soak into couscous.
  5. Serve chilled on lettuce leaves