Roast Chicken and Parmesan Croquettes

Ingredients (for about 20 croquettes)

For the chicken and parmesan béchamel sauce:

200 g shredded roast chicken

50 g grated parmesan

50 g butter

50 g flour

50 cl whole milk

1 pinch nutmeg

Black pepper and salt

1 tbsp chopped parsley (optional)

For the breadcrumbs:

2 beaten eggs

150 g breadcrumbs

Flour (to coat the croquettes)

Oil for frying

Preparation

Prepare the chicken and parmesan béchamel sauce

Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and mix well for 2 minutes to form a roux.

Add the milk: Gradually pour in the milk, whisking until you obtain a thick and smooth béchamel sauce.

Add the ingredients: Stir in the grated Parmesan, shredded roast chicken, nutmeg, salt and pepper. Mix well.

Cooling: Pour the dough into a dish, cover with cling film and leave to rest in the fridge for 3 hours (or overnight).

Shape the croquetas

Take portions of the cold dough and shape croquetas into small cylinders or balls.

Roll each croqueta in flour, then in beaten eggs, and finally in breadcrumbs.

Cook the croquetas

Heat the oil in a deep fryer or large frying pan to 180°C.

Fry the croquetas in small batches for 2-3 minutes, until golden and crispy.

Drain on kitchen paper.

Serving

Serve these croquetas hot with an aioli sauce, lemon mayonnaise or spicy tomato sauce.

Tips and Variations

✔️ Add a touch of garlic powder for an even tastier taste.

✔️ For a lighter version, bake them in the oven at 200°C for 20 minutes, turning them halfway through cooking.

✔️ Serve them with Spanish tapas such as marinated olives or grilled peppers for a typical Iberian atmosphere.

Enjoy!

 Creamy tagliatelle with golden chicken 🧄🍗

⏳ Preparation time: 35 minutes

🍽 For: 4 people

🛒 Ingredients:

For the pasta and chicken:

300 g fresh tagliatelle

2 chicken fillets (about 400 g)

2 tbsp olive oil

1 tsp paprika

1 tsp herbes de Provence

Salt and pepper to taste

For the creamy sauce:

2 cloves garlic, chopped

1 shallot, finely chopped

200 ml thick crème fraîche

100 g grated parmesan

150 g tomato sauce

1 tbsp butter

½ tsp sweet pepper (optional)

Fresh chopped parsley for garnish

👩‍🍳 Preparation:

1️⃣ Prepare the chicken

Cut the chicken fillets into medium-sized pieces.

Season them with the paprika, herbes de Provence, salt and pepper.

Heat the olive oil in a large frying pan over medium heat.

Add the chicken and brown for about 5 to 7 minutes until nicely colored and cooked through. Set aside.

2️⃣ Cook the pasta

Bring a large pot of salted water to the boil.

Add the tagliatelle and cook according to the packet instructions (about 3-4 minutes for fresh ones).

Drain and reserve a small ladle of the cooking water.

3️⃣ Prepare the creamy sauce

In the same pan as the one used for the chicken, add the butter and brown the shallot and garlic for 2 minutes.

Add the tomato sauce and simmer for 3 minutes.

Pour in the crème fraîche and mix well.

Add the grated parmesan and let it melt while stirring.

If the sauce is too thick, add a little of the pasta cooking water to soften it.

4️⃣ Assemble everything

Return the browned chicken to the pan with the sauce.

Add the cooked tagliatelle and mix well to coat with the sauce.

Let it simmer for 2 minutes over low heat.

Sprinkle with fresh parsley before serving.

🌟 Tips & tricks:

✅ For an even more tender chicken, let it marinate for 30 minutes in a mixture of olive oil, lemon and spices.

✅ Adjust the sauce to your taste by adding a little more cream or parmesan.

✅ You can replace the chicken with shrimp or pieces of salmon for a marine version!

🏺 Storage:

In the refrigerator: 24 hours in an airtight container.

Reheat in a pan with a drizzle of cream to regain a creamy texture.

 Pan-fried lasagna: quick and tasty! 🍽️🧀

🔹 Preparation time: 10 min

🔹 Cooking time: 25 min

🔹 Servings: 4 people

🛒 Ingredients

✅ For the tomato sauce:

1 can of crushed tomatoes (400 g)

1 onion 🧅 finely chopped

1 clove of garlic 🧄 minced

1 tablespoon of olive oil

1 teaspoon of dried oregano 🌿

1/2 teaspoon of salt 🧂

1/4 teaspoon of pepper

✅ For the lasagna:

6 sheets of lasagna (without precooking)

200 g of ricotta or cream cheese

50 g of grated cheese (mozzarella or emmental) 🧀

1 egg 🥚

👩‍🍳 Preparation not step by step

1️⃣ Prepare the tomato sauce

Heat the olive oil in a large frying pan over medium heat.

Add the onion and sauté for 2-3 minutes until translucent.

Add the garlic, then the crushed tomatoes, oregano, salt and pepper.

Let simmer for 5 minutes, stirring occasionally.

2️⃣ Prepare the cheese filling

In a bowl, mix the ricotta with the egg. Add a pinch of salt and mix well.

3️⃣ Assemble the lasagna in the pan

Lower the heat under the sauce and place 2 sheets of lasagna directly on top.

Spread a layer of ricotta mixture, then a new layer of sauce.

Repeat until all the ingredients are used up, ending with the tomato sauce.

Sprinkle the grated cheese on top.

4️⃣ Cooking

🔸 Cover the pan with a lid and cook for 15-20 minutes over low heat, until the pasta is tender and the cheese melted.

🔸 For a gratin touch, remove the lid for the last 5 minutes.

🌟 Tips for successful lasagna in a pan

✔️ Do not stir once the lasagna sheets are placed in the pan, they must stay in place to cook properly.

✔️ If your sauce is too thick, add a little water to prevent the lasagna from sticking.

✔️ Variation: Add vegetables such as sliced ​​zucchini or mushrooms for a gourmet touch.

📦 Storage

🧊 In the refrigerator: 2 days in an airtight container.

🔥 To reheat: in a frying pan over low heat with a lid or in the microwave for 1-2 min.

Crispy Potato Crown 🥔🤩**

**⏱️ Total Time:** About 1 hour (15 minutes prep + 45 minutes baking)  

**👨‍👩‍👧‍👦 Serves:** 6 people  

---

### **Ingredients**

- 1.2 kg potatoes (about 8 medium-sized)

- 150 g grated cheese (Emmental, Comté, or Cheddar)

- 200 ml heavy cream (full-fat or semi-thick)

- 2 eggs

- 1 teaspoon salt

- ½ teaspoon black pepper

- 1 pinch nutmeg (optional)

- 1 tablespoon oil (for greasing the pan)

- A few sprigs of fresh parsley, chopped (for garnish)

---

### **Step-by-Step Instructions**

1. **Prepare the Potatoes**  

- Peel, rinse, and dry the potatoes.  

- Slice them into thin rounds (about 2-3 mm thick).  

- Using a mandoline will help ensure evenly sized slices.

2. **Make the Cream Mixture**  

- In a large bowl, whisk the cream with the eggs.  

- Add the salt, pepper, and nutmeg (if desired).  

- Taste and adjust seasoning if needed.

3. **Add the Cheese**  

- Stir about two-thirds of the grated cheese into the cream mixture.  

- Set aside the remaining cheese for topping.

4. **Assemble the Crown**  

- Preheat your oven to 180°C (350°F).  

- Lightly grease a ring mold (or Bundt pan) with oil.  

- Arrange the potato slices vertically around the pan, slightly overlapping them.  

- Gradually pour the cream mixture over the potatoes, making sure they are well coated.  

- Gently press down to help the layers stick together.  

- Sprinkle the remaining cheese over the top.

5. **Bake**  

- Place the pan in the oven and bake for about 45 minutes.  

- Check doneness by inserting a knife — the potatoes should be tender.  

- If the top browns too quickly, cover with foil toward the end of cooking.

6. **Unmold and Serve**  

- Let the potato crown rest for a few minutes after baking.  

- Carefully unmold onto a serving platter.  

- Sprinkle with chopped fresh parsley for a beautiful finish.

---

### **Pro Tips**

- **Tasty Add-Ins:** You can add cooked bacon bits, sliced onions, or zucchini rounds between the potato slices for extra flavor.  

- **Extra Crunch:** For a crispier top, switch to broil mode for the last 2-3 minutes of baking — but keep an eye on it to avoid burning.  

- **Best Potato Varieties:** Use waxy potatoes like Bintje or Monalisa for a tender, creamy texture.

---

### **Storage Tips**

- **In the Fridge:** Store in an airtight container for up to 2 days.  

- **Reheating:** Reheat in the oven at 150°C (300°F) for 10-15 minutes to restore its texture.  

- **Freezing:** You can freeze individual slices and thaw in the fridge before reheating.

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 Garlic Shrimp Pasta Recipe 🍤🍝

Ingredients: 

1 lb medium shrimp

1 lb spaghetti noodles

6 -8 garlic cloves,

1/4 cup butter

olive oil (3 drizzles)

italian seasoning

fresh ground pepper

red pepper flakes

salt

herbs (according to taste)

Cooking Instructions:

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot.

 Glazed Ham with Pineapple 🍍🍖

Ingredients:

1 bone-in ham (5-6 lbs)

1 cup brown sugar (packed)

1/2 cup honey 🍯

1/2 cup pineapple juice 🍍

1/4 cup Dijon mustard

2 tbsp apple cider vinegar

1 tbsp cloves (optional, for studding the ham)

1 fresh pineapple (cut into rings and chunks)

Fresh parsley (for garnish)

Instructions:

Prepare the Ham:

Preheat the oven to 325°F (163°C).

Score the top of the ham in a diamond pattern, about 1 inch apart. If desired, stud with whole cloves.

Place the ham on a rack in a roasting pan, fat side up.

Make the Glaze:

In a saucepan, combine the brown sugar, honey, pineapple juice, Dijon mustard, and apple cider vinegar.

Bring to a simmer over medium heat, stirring until the sugar has dissolved and the glaze has thickened, about 5-7 minutes.

Glaze the Ham:

Brush the glaze generously over the ham, making sure to coat the scored areas.

Place the ham in the oven and bake for 1.5 to 2 hours, basting every 30 minutes with the glaze.

Add Pineapple:

During the last 30 minutes of cooking, add the fresh pineapple rings and chunks around the ham. Drizzle some of the glaze over the pineapple.

Continue baking until the ham is caramelized and the internal temperature reaches 140°F (60°C).

Garnish and Serve:

Once done, remove from the oven and let the ham rest for 10 minutes before slicing.

Garnish with fresh parsley and serve with the roasted pineapple.

🍍🍖

Brick croustillante au bœuf et œuf coulant 🥩🍳

🔸 Temps de préparation : 30 minutes

🔸 Pour : 4 personnes

Ingrédients :

✔ 8 feuilles de brick

✔ 250 g de viande hachée (bœuf ou agneau)

✔ 1 oignon moyen, finement haché

✔ 2 gousses d'ail, émincées

✔ 1 c. à soupe d'huile d'olive

✔ 1 c. à café de paprika doux

✔ 1/2 c. à café de cumin

✔ 1/2 c. à café de poivre noir

✔ Sel au goût

✔ 4 œufs

✔ 100 g de fromage râpé (cheddar, mozzarella ou gruyère)

✔ 2 c. à soupe de coriandre fraîche hachée

✔ Huile pour la friture

👩‍🍳 Préparation :

1️⃣ Préparez la farce savoureuse

Dans un poêle, faites chauffer l'huile d'olive à feu moyen. Ajoutez l'oignon et faites-le revenir 3 minutes , jusqu'à ce qu'il devienne translucide.

Ajoutez la viande hachée, l'ail, le paprika, le cumin, le poivre et le sel. Faites cuire 5 à 7 minutes , en remuant régulièrement pour bien émietter la viande.

Retirez le feu et ajoutez la coriandre fraîche hachée. Laissez refroidir légèrement.

2️⃣ Montez les briques

Prenez une feuille de brick et placez au centre 2 cuillères à soupe de farce . Faites un petit creux au centre et cassez un œuf cru délicatement dessus.

Ajoutez un peu de fromage râpé par-dessus pour encore plus de gourmandise.

Répondez la feuille de brique en carré ou en triangle, selon votre préférence.

3️⃣ Faites frire jusqu'à parfait croustillant

Dans un poêle, chauffez l'huile à feu moyen et faites frire les briques 2 minutes de chaque côté , jusqu'à ce qu'elles soient bien dorées et croustillantes.

Égouttez-les sur du papier absorbant et servez immédiatement.

4️⃣ Servez et dégustez !

Accompagnez ces bricks d'une salade fraîche, d'une sauce piquante ou d'une sauce au yaourt citronnée.

🌟 Astuces & Conseils de conservation

💡 Astuce chef : Pour une version plus légère, vous pouvez cuire les bricks au four à 200°C pendant 15 minutes , en les badigeonnant légèrement d'huile.

💡 Conservation : Ces bricks sont meilleures dégustées immédiatement, mais elles peuvent être conservées jusqu'à 24h au réfrigérateur et réchauffées au four à 180°C pendant 5 minutes .