The 6 Most Secret Recipes Of The Season Only a Few People Knows

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1 – A MEATBALL STEW

    Full of meatballs, fresh vegetables and loads of flavor, this rich and thick Meatball Stew can be made on the stove or slow cooker. Serve with cornbread for the perfect hearty dinner your family will love

Ingredients    [ For 7 to 9 people ]    [   Preparation time : 35 minute  –  Cooking time : 2h30 minutes  ]

       Stew

  • 1 Approximately 700 g pork shoulder without rind [ ideally with bone ]
  • 2 c. tablespoons [ 30 ml ] vegetable oil
  • 3 cloves garlic, peeled
  • 1 l [ 4 cups ] chicken broth
  • 1 bay leaf
  • 1 onion, peeled
  • 2 cloves
  • 3 large carrots, diced
  • 3 c. tablespoons [ 45 ml ] butter
  • 1/2 cup [ 125 ml ] toasted meal [ homemade or commercial ]
  • 1/4 c. tsp [ 1.25 ml ] cinnamon
  • 1/4 c. tsp [ 1.25 ml ] ground cloves
  • 1 c. tsp [ 5 ml ] sugar or maple syrup
  • 2 pinches nutmeg
  • Salt pepper

      Meatballs

  • 2 cups [ 500 g ] lean ground pork
  • 5 c. tablespoons [ 80 ml ] breadcrumbs
  • 1/2 c. teaspoon [ 2.5 ml ] onion powder
  • Pepper
  • 3 c. tablespoons [ 45 ml ] milk
  • 1 egg
  • 1 c. tsp [ 5 ml ] salt

Preparation Method

  1. Preheat oven to 300 ° F.
  2. In a pot, brown the pork shoulder in the oil over medium-high heat for about 2 minutes on each side. Salt and pepper. Add the broth, garlic and bay leaf. Plant the cloves into the onion, and add it to the pot. Bring to boil, cover and bake 2 hours 30 minutes to 3 hours, until the meat is fork tender.
  3. Prepare the meatballs. In a bowl, mix the ground pork, bread crumbs, milk, egg, onion powder and salt and pepper. Shape into meatballs about 2 c. soup, and keep in the fridge.
  4. When the shoulder is cooked, place it on a plate. Throw the bone (if there was one), onion, garlic, and bay leaf. Pour the remaining broth into a large measuring cup and add water to get 1l broth. With a wooden spatula, scrape the juices of cooking pasted on the wall of the pot, and add them to the broth.
  5. Gently fold the meatballs in the sauce so that they are covered with broth, cover and simmer over medium-low heat for 15 minutes, until the meatballs are cooked.
  6. In the same pan, melt the butter, add the toasted flour and mix well. Add 1 cup of broth, whisk to break up any lumps, then add the remaining broth. Bring to boil, stirring constantly until the texture of a little liquid poutine sauce. Close the heat, then add the spices and maple syrup. Finally,
  7.  add the carrots directly into the sauce. Reduce heat to medium-low.
  8. While meatballs are cooking, defeats the shoulder more or less large pieces. The pork shoulder is more simple and easy to undo the hook. Just before serving, add the pieces of pork stew, stir and adjust seasoning. Serve with mashed potatoes.

Enjoy it !!




2 – SOUP OF FALL

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 55 minute  –  Cooking time : 35 minutes  ]

  • 300g chestnuts
  • 300 g of pumpkin
  • 150 g mushrooms for decoration
  • 1 garlic clove
  • 1 medium onion
  • 300 g mushrooms

Preparation Method

  1. Put 300g chestnuts (frozen) in a Dutch oven, add 300g of pumpkin cut into cubes and 300g sliced mushrooms, cover with vegetable broth, add a little olive oil, salt, and pepper lightly. Cook 40 minutes.
  2. 150g fry the mushrooms in a little olive oil. Lightly salt and pepper.
  3.  Toast 4 slices of country bread in the toaster.
  4. Place the soup into bowls, place a slice of toast on the soup, place the mushrooms on it.
  5. Mix the soup, check the salt.

Enjoy it !!



3 – BLOWN PAMPLEMOUSSES

Ingredients    [ For 3 to 4 people ]    [   Preparation time : 20 minute  –  Cooking time : 25 minutes  ]

  • 4 large grapefruit
  • Powder 90g sugar
  • 1 dessert spoon of sifted flour
  • 1 pinch of salt
  • 3 eggs

Preparation Method

  1. Preheat oven Th 7.
  2. Retract grapefruit 2/3 of the height.
  3. Empty grapefruit.
  4. Put flesh and juice in a sieve and press with a spoon to obtain the juice.
  5. Dissolve 1 teaspoon of flour with the juice.
  6. Then separate the whites from the yolks and keep only the yellow 3 but only 2 white.
  7. Put the yolks 3 egg with powdered sugar in a saucepan.
  8. Stir the flour diluted and the rest of the juice.
  9. Heat over medium heat the mixture in the stirring constantly with a whisk until thickened.
  10. Remove from heat and let cool.
  11. 30 minutes before serving, beat the 2 egg whites and add the cream.
  12. Spoon into hollowed grapefruit.
  13. Put them in a baking dish and bake 25 minutes.

Enjoy it !!

4 – ROQUEFORT MUSSELS

Ingredients    [ For 3 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 20 minutes  ]

  • 1.5 to 2 kg of mussels
  • 3 large shallots
  • 25 cl dry white wine
  • 50 cl heavy cream
  • 125 g Roquefort
  • parsley
  • salt and pepper
  • Salted butter

Preparation Method

  1. Clean mussels [ certainly the most time in the recipe ].
  2. Melt a good knob of butter in a saucepan and sweat are finely chopped shallots.
  3. Add cream and well crushed Roquefort. Stir until a smooth paste.
  4. Add parsley and season, keep on medium heat.
  5. Meanwhile, heat the white wine in a saucepan and add the mussels. Let the mussels open, covered, for about 5 minutes.
  6. When opened, two possibilities: either you drain the mussels and you sprinkle with the sauce, which is creamier, you either keep the juices and add your sauce is also very good but the sauce is more liquid.
  7. Simmer 5 minutes.

Enjoy it !!

5 – FLAN OF PAPAYA

Ingredients    [ For 3 to 4 people ]    [   Preparation time : 22 minute  –  Cooking time : 28 minutes  ]

  • 1 Papaya
  • 4 tablespoons milk
  • 7 tablespoons sugar
  • 2 eggs
  • 2 tablespoons flour
  • 1 knob of butter

Preparation Method

  1. Peel, clean and cut the papaya into large cubes.
  2. Boil in lightly salted water for 10 minutes.
  3. Then reverse in a colander and cover with a plate so as to leave all drain well.
  4. Using a fork mash until a cream to which we must add the eggs, sugar, flour, butter and milk, stirring clockwise.
  5. Grease a rectangular pan, pour the sauce obtained and cook bain-marie in the oven heated to 150 ° C for about 30 minutes.
  6. Let stand and then place in the fridge for 2 hours.

Enjoy it !!



6 – BANANA AND KIWI MOUSSE


Ingredients    [ For 3 to 4 people ]    [   Preparation time : 10 minute  –  Cooking time : 00 minutes  ]

  • 3 Bananas
  • 2 egg whites
  • 10 cl heavy cream 15%
  • 1 pinch of salt
  • 2 tablespoons sugar or sweetener
  • 4 mint leaves
  • 4 kiwis

Preparation Method

  1. Mix the banana with cream.
  2. Beat the egg whites and add to the preparation.
  3. Peel the kiwis and cut into slices, then each slice into 4 pieces.
  4. Fill the glasses with foam, then add kiwi.
  5. Garnish with mint leaves.
  6. You can vary replacing kiwi with red fruit or other, depending on what you have in your fridge [ raspberries, strawberries, etc….].

Enjoy it !!

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