5 Classic Main Dish Recipes To Blow Your Friends & Family Away!!!

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The recipe of Crepes with ham and mushrooms is a classic that always makes a sensation.

Ingredients    [ For 8 to 10 people ]    [   Preparation time : 20 minute  –  Cooking time : 35 minutes  ]

  • 20 Crepes
  • 8 thick slices of white ham
  • 425 g mushrooms
  • 3 c. oil soup
  • Salt pepper

For béchamel

  • 80 g flour
  • 80 g butter
  • 80 cl of milk
  • 2 pinches of nutmeg
  • Salt pepper

Preparation Method

  1. Melt the butter in a saucepan. Pour the flour all at once and cook without staining, stirring for 3 minutes then pour the milk gradually by mixing.
  2. Add the nutmeg, salt, and pepper. Reserve warm.
  3. Cut the ham into thin sticks. Wash and dry the mushrooms, cut the feet and cut the hats into thin strips.
  4. Heat the oil in a frying pan. Put the slides of mushrooms in it for 5 minutes. Salt and pepper.
  5. Add the ham, continue cooking for 5 minutes. Pour them into the bechamel sauce, mix.
  6. Preheat oven 4 (120 °).
  7. Garnish the center of each bechamel crepe with ham and mushrooms.
  8. Roll the pancakes and put them in a baking dish. Sprinkle with a little butter and bake. Reheat 15 minutes.
  9. Serve immediately.

Enjoy it !!


Ingredients    [ For 6 to 8 people ]    [   Preparation time : 20 minute  –  Cooking time : 35 minutes  ]

  • 4 canned duck legs in can
  • 25 g dry cups
  • 1.5 kg of flesh potatoes farinaceous
  • Salt pepper

Preparation Method

  1. Soak the caps 30 min in warm water, then drain and chop them.
  2. Peel potatoes and rinse.
  3. Cut them into large pieces and put them in a saucepan. Cover them with water, salt lightly brings to the boil and let cook 25 minutes.
  4. Decrease the duck legs and remove the skin. Book the jelly that is at the bottom of the box and some fat. Emit the flesh.
  5. Preheat the oven to 180 ° C (6).
  6. Drain the potatoes and pass them over to the master. Incorporate jelly and a nut of duck fat as well as chopped mushrooms.
  7. Spread a small amount of duck fat in a gratin dish. Spread half of the mashed potatoes then the crumbled duck flesh and cover with the rest of mashed potatoes, packing lightly with a spatula. Smooth the surface.
  8. Stir in the oven for about 20 minutes, until the parameter is browned. Serve hot, with a spoon.

Enjoy it !!


Ingredients    [ For 4 to 6 people ]    [   Preparation time : 20 minute  –  Cooking time : 25 minutes  ]

  • 1 kg of dry white beans
  • 1 half-salt ham
  • 2 sausages to cook
  • 3 candied, duck legs
  • 500 g Toulouse, sausages
  • 225 g fresh rind
  • 2 onions, with a clove
  • 2 carrots
  • 1 garlic clove
  • 2 tomatoes
  • 2 sprigs of thyme
  • Salt pepper

Preparation Method

  1. Soak the beans in cold water for 12 hours.
  2. The next day, blanch the ham in boiling water about ten minutes. Drain, reserve.
  3. Drain the beans and put them in a pot with the ham, the sausages, the stuffed onions, the thyme branches.
  4. Peel and cut the carrots into pieces, add them to the pot.
  5. Cover with cold water and bring to a boil. At the first quivering, lower the fire and let cook for an hour with small broth.
  6. Preheat oven to 4/5 (130 °).
  7. Rub garlic in an ovenproof casserole with a lid. Cut the diced tomatoes.
  8. When the cooking time has passed, put the rind in the bottom of the dish. Pour half the beans over it. Cover with ham and sausage cut into slices. Pepper and salt very lightly and cover with remaining beans and diced tomatoes.
  9. Sprinkle cooking broth and its filling and cover. Bake and cook for 3 hours.
  10. Thirty minutes before the end of the cooking, add the preserved duck legs and the sausages of Toulouse previously grilled.
  11. Serve immediately from the oven directly into the cooking pot.

Enjoy it !!


Ingredients    [ For 4 to 6 people ]    [   Preparation time : 15 minute  –  Cooking time : 10 minutes  ]

  • 750 g of chopped steak
  • 1 large bunch of flat parsley
  • 5 c. Capers
  • 2 small red peppers
  • 6 eggs
  • 1 c. Of Tabasco
  • Salt, freshly ground pepper

Preparation Method

  1. Wash, dry and leave the parsley. Chop it. Roughly chop the capers.
  2. Open the chilies in half and seed them. Chop them very finely.
  3. Put the meat in a salad bowl. Salt and pepper.
  4. Add chopped parsley, capers, chopped chilies and Tabasco. Mix by crushing with a fork.
  5. Distribute the meat in six slightly hollow plates and place in the cool covered with food film.
  6. Separate the whites from the egg yolks.
  7. Then put a half shell with the yellow in on each serving of meat. Serve immediately.

Enjoy it !!


Ingredients    [ For 4 to 7 people ]    [   Preparation time : 10 minute  –  Cooking time : 15 minutes  ]

  • 4 dozen oysters
  • 4 shallots
  • Wine vinegar

Preparation Method

  1. Open the oysters, empty them of their first water and put them in a dish. Book it fresh.
  2. Peel and finely chop the shallots. Put them in a bowl, cover them with vinegar.
  3. Put a small amount of shallot vinegar in each oyster before eating.

Enjoy it !!




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