French

BY JULIE

RECIPES
 Contents:
p. 2 Potatoes' omelet
p. 3 Quiche lorraine

p. 4 Tuna mustard quiche

p. 5 Tomatoes cantal quiche

p. 6 Potatoes pancakes

p. 7 Linguini alle vongole

p. 8 Préfou

p. 9 Orange cake

p. 10
Tiramisu

p. 11
Bananabread

p. 12
Rice pudding

p. 13
Pancake batter

Clafoutis
p. 14

Far Breton
p. 15

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Omelette de pommes de terre Far breton
6 people
Potatoes' omelet
4 people Ingredients
Ingredients 6 persons
1L of whole milk
6 eggs 200g of flour
4 cooked potatoes 180g of sugar
10cl of heavy cream 4 eggs
20g of grated cheese rum (according to taste)
1 bunch of chives prunes (quantity according to taste)
150g of cooked bacon
Salt / Pepper / Nutmeg
Instructions
Mix all the ingredients together except the prunes.
Instructions Butter a dish and put the prunes in it
Cut the potatoes into cubes Add the preparation
Fry them in butter 50min 200c
Add the bakon
Mix the eggs, cream, cheese, chives, salt, pepper and
nutmeg separately
Add the dough to the pan with the potatoes and the
bacon.
Cook according to your taste.
2 15
 Quiche lorraine
6 people
Ingredients
1 pie crust
125g of grated cheese
150g of bacon
20cL heavy cream
Clafoutis
20cL of milk 8 people
3 eggs
Salt / Pepper / Nutmeg
Ingredients
4 eggs
60g of sugar
Instructions 60g powdered sugar
Mix the cream, eggs, milk, salt, pepper and nutmeg.
100g flour
Put the pie crust in a dish
Prick it with a fork 40g melted butter
Add the lardons and cheese on the pie crust 20cL of milk
Then put the pastry prepared previously 1 sachet of vanilla sugar
180c 30min 600g of cherries

Instructions
Quickly wash the cherries under fresh water and drain them.
Mix flour, sugar and vanilla sugar
Add the eggs little by little and then the milk little by little while
continuing to mix
Add the melted butter
Butter a dish, add the cherries and the dough
3 210c 10min then 180c 20min 14
Quiche thon moutarde
Tuna mustard quiche
6 people Pâte a crêpes
Ingredients Pancake batter
1 pie crust
1 can of tuna 1L of pâte à crêpes
Mustard Ingredients
2 zucchinis 60g buckwheat flour
20cL heavy cream 525g of wheat flour
20cL of milk 150g of melted butter
3 eggs 150g of powdered sugar
Salt / Pepper / Nutmeg 5 eggs
1L of whole milk
Instructions 5 to 10 cL of rum
Cut zucchini into thin slices and sauté with tuna.
Mix the cream, eggs, milk, salt, pepper and nutmeg. Instructions
Put the pie crust in a dish Mix the flour with the sugar
Prick it with a fork Then add the eggs to the well
Spread mustard on the bottom Add a little water to work the dough
Add the zucchini and tuna on the shortcrust pastry. Add the milk little by little
Then put the pastry prepared previously Incorporate the butter and the rum
180c 30min Let rest for a few hours
4 13
Quiche tomate cantal
Tomatoes cantal quiche
6 people
Riz au lait
Rice pudding
Ingredients 1L of rice pudding
1 pie crust
5 tomatoes Ingredients
Basil 1L of milk
Cantal cheese in long slice 120g of round rice
Mustard 100g of sugar
Olive oil 1 vanilla pod
Salt / Pepper / Nutmeg
Instructions
Instructions Boil the milk with the sugar and add the
Cut the tomatoes into thin slices vanilla
Put the pie crust in a dish When it boils, add the rice little by little
Prick it with a fork and lower the heat
Spread mustard on the bottom When the rice reaches the surface of the
Add the cantal and the tomatoes on the pie crust milk, turn off the heat and let it cool down
Add the basil, salt, pepper and a drizzle of olive oil. Eat warm or cold
180c 30min
5 12
Galettes de pommes de terre
Potatoes pancakes Bananabread
4 people 6 people

Ingredients Ingredients
7 peeled potatoes 2 or 3 ripe bananas
2 eggs 250g of flour
3 onions 160g of sugar
3 tablespoons of flour 2 tsp of baking powder
Oil 1/2 teaspoon of bicarbonate
Salt / Pepper 85g of butter
2 tablespoons of milk
Instructions 2 eggs
Grate the potatoes and onions
Remove excess water (with paper towels) Instructions
Then mix them with the eggs, flour, salt and pepper Mélanger 150g de farine avec le sucre, la levure et le bicarbonate.
In a frying pan, bring a little oil to a boil Ajouter les bananes (écrasées), le beurre, le lait. Mixer pendant 2min.
Add 2 or 3 tablespoons of the mixture Ajouter les œufs et le reste de la farine.
Brown the patties on one side Facultatif: ajouter des pépites de chocolat
turn them over and let them brown on the other side Mettre dans un moule beurré
Serve hot. 165c 55-60min
6 11
Linguini alle vongole
Ingredients
4 people
Tiramisu 6 people
4 cloves of garlic (depending on taste...) Ingredients
1 glass of dry white wine (not too "mineral) 6 eggs (whites and yolks separated)
40 g of butter 200g of brown sugar
4 tbsp. coarsely chopped parsley 2 packets of vanilla sugar
Olive oil 48 spoonfuls of cookies
600 g tellin or cockles or small clams 60g of bitter cocoa
500 g of linguine 500g of mascarpone
Salt / Pepper 100cL coffee

Instructions Instructions
De-seed the garlic cloves and chop them Mix the egg yolks with the brown sugar and vanilla sugar
Heat the olive oil in a frying pan over medium heat, add the shellfish and stir to "wet" them in the oil Then whisk in the mascarpone
Add wine, butter, garlic, salt and pepper generously. Whisk the egg whites until stiff
When the shells open, add the parsley Gently fold them into the previous mixture with a spatula
Stir, reduce the heat and let simmer for 5 minutes Set aside
Cover and set aside. Dip the cookies in the coffee quickly before lining the bottom of the dish.
Cook the pasta (a little less than indicated) Cover with a layer of mascarpone cream, then repeat the operation, alternating
Mix with the cockles, diluting with 2 or 3 tablespoons of the pasta cooking water layers of cookies and cream, ending with the cream. Sprinkle with cocoa powder.
Reheat over low heat for a few minutes Put in a cool place for 4 hours
7 10
Préfou
2 préfou Gateau à l'orange
Ingredients Orange cake
Pre-baked half baguettes 6/8 people
175 g butter 1/2 salt Ingredients
Ground pepper 3 eggs
Nutmeg 150g melted butter
4 cloves of garlic 160g sugar
180g of flour
Instructions 1/2 sachet of baking powder
De-seed the garlic cloves and chop them 2 oranges
In a blender, combine butter, minced garlic, pepper and about
1/2 teaspoon of grated or ground nutmeg Instructions
Cut the bread in half and spread generously with the butter In a bowl mix the butter with the sugar
and garlic mixture Then add the eggs
Wrap each loaf with cling film and store in the refrigerator for Grate the zest of oranges
about 2 hours (or 30 minutes in the freezer) to allow the butter And press the juice of the oranges
to harden In the bowl add and mix in order the zests, the
200c 10/15min juice, the flour and the yeast
Cut into slices of about 1cm Put in a buttered mould
Serve hot 180c 40min
8 9