#Pommes de terre grillées au #romarin et à l'#ail Très facile, enfants contents, coeur et artères en santé!

Pommes de terre grillées au romarin et à l'ail

Langoustine, Orange, and Lemon Cream Bonbons with Maille Basilic et Pointe de Fenouil (Mustard with Basil and Fennel)

Langoustine, Orange, and Lemon Cream Bonbons with Maille Basilic et Pointe de Fenouil (Mustard with Basil and Fennel) - From the French Royal Kitchen Garden Collection.

SOSCuisine: Brownies aux dattes et noix de coco [S.N.]

Brownies aux dattes et noix de coco

Square-shaped, dense, chewy cookies, made with chocolate, dates and coconut.

Recette - Boisson au curcuma et gingembre | SOS Cuisine

Boisson au curcuma et gingembre

Turmeric and ginger, some of nature's most powerful healers, are combined in this "cleansing tea", also known as "Golden Milk".

Lemon-balm Jelly with Small Spring Vegetables with Maille Moutarde Petits Pois et Pointe de Fleur de Ciboulette (Mustard with Green Peas and Chive Flowers)

Recipe with the French Kitchen Royal Garden collection: Lemon-balm Jelly with Small Spring Vegetables with Maille Moutarde Petits Pois et Pointe de Fleur de Ciboulette (Mustard with Green Peas and Chive Flowers)

#Maille recipe - Cucumber gazpacho with baked mustard croutons.

Salty, crunchy, mustard-tangy croutons make for a savory complement when scattered over this chilled gazpacho.

Recette - Raisins au Porto et au gingembre | SOS Cuisine

Raisins au Porto et au gingembre

Have you tried our Ginger Grapes in Port-Wine recipe ? Check it out!

#Maille recipe - Ham hock and corn-fed chicken terrine with tonka bean mayonnaise and toasted brioche

recipe - Ham hock and corn-fed chicken terrine with tonka bean mayonnaise and toasted brioche

#Maille recipe - Maille Mustard panna cotta, heritage beetroot and goat’s cheese crumble

In this panna cotta, beetroot & goat cheese crumble by Chef Nigel Mendham the soothing creaminess of panna cotta infused with fruity wholegrain mustard offers a wonderful counterpoint to the vivid tastes of roasted baby beets and crumbled goat cheese.

This dish originated in Southern France and developed its name from the use of anchovies or “salted fish” and onions spread on a pizza-like dough and sold as lunches to fishermen. Elevate the flavor by spreading Maille Mustard with White Wine, Toasted Onions and Wild Thyme on the dough, then topping with traditional caramelized onions, black olives, and anchovies.

This dish originated in Southern France and developed its name from the use of anchovies or “salted fish” and onions spread on a pizza-like dough and sold as lunches to fishermen. Elevate the flavor by spreading Maille Mustard with White Wine, Toasted Onions and Wild Thyme on the dough, then topping with traditional caramelized onions, black olives, and anchovies.

SOSCuisine: Prosciutto et Mangue

Prosciutto et Mangue

Many fruits go well with the Parma ham: here mango is replacing the classic melon.

SOSCuisine: Crème de chocolat et marrons

Crème de chocolat et marrons

A super-easy, no-cook dessert, ideal for assertive chocolate lovers. This is a very much simplified version of the Italian winter classic "Monte Bianco".

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