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filet de cabillaud

filet de cabillaud

spheres022 Sphère de meringue au miel, mousse nougat, coeur de pommes façon tatin

spheres022 Sphère de meringue au miel, mousse nougat, coeur de pommes façon tatin

crispy courgette + feta tart

crispy courgette + feta tart

Panna cotta au roquefort (ou gorgonzola) et sablés salés ©Edda Onorato

Panna cotta au roquefort (ou gorgonzola) et sablés salés ©Edda Onorato

Sang Hoon Degeimbre / Piet De Kersgieter et Flanders Taste Foundation

Sang Hoon Degeimbre / Piet De Kersgieter et Flanders Taste Foundation

Honey Chicken - Lemon 4 chicken legs or breasts with skin 2 cloves of garlic juice and zest of organic lemons (niepryskanej) 1 tablespoon honey 1 tablespoon olive oil 1 teaspoon herbs de Provence or dried oregano

Honey Chicken - Lemon 4 chicken legs or breasts with skin 2 cloves of garlic juice and zest of organic lemons (niepryskanej) 1 tablespoon honey 1 tablespoon olive oil 1 teaspoon herbs de Provence or dried oregano

Pioneer Woman says~ Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!  Excellent for impressing dinner guest.

Pioneer Woman says~ Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method! Excellent for impressing dinner guest.

Beetroot / Playful Cooking

Beetroot / Playful Cooking

BAKED CAPRESE RIGATONI

BAKED CAPRESE RIGATONI

/ Cannelle Vanille

/ Cannelle Vanille

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