Pour être heureux il fait éliminer 2 choses : la peur d'un mal futur et le souvenir d'un mal passé  -  Sénèque

    Delicious Recipes

Petit Salé aux Lentilles












Ingredients for 6 persons :       
  • 600g of half-salt ribs
  • 2pieces of half-salt ham
  • 500g of green lentils
  • 1pieces of onions
  • 100g of little onions
  • 2pieces of carots
  • 1pieces of garlic
  • 1pieces of thyme
  • 1pieces of laurel
  • 1pieces of clove
  • 20cl of white wine
  • 2l of water
  • 80g of soft butter
  • 20g of castor sugar

Ustensils :
      large pan
     saucepan
     small saucepan
     skimmer
Steps :
  • Soak lentils 1 hour before cooking.
  • Peel the onion and chop it into small cubes. Peel the carrots and cut into brunoise (small cubes). Crush the garlic under the hand while keeping the skin. Cut the pork ribs into 3 cm cubes..
  • Arrange the pieces of meat (breast and hocks) in a large pan, cover with cold water and add the clove, and the herbs. Bring to a boil and cook over low heat for 2 hours, skimming frequently.
  • In a separate saucepan, melt 30 g butter over low heat then sweat onion and carrots, deglaze with white wine, then cook to reduce by half. Pour the contents of this pan into the big pan, add the drained lentils. Cook over low heat and cover for about 1 hour, until the lentils are cooked. Rectify salt at the end of cooking..
  • In a small saucepan, arrange the baby onions, sugar and 50 g butter. Cover with water and cook over medium heat until completely evaporated. We must obtain small onions shiny and without coloring.
  • Add the glazed onions to the dish and serve immediately.

    Delicious Recipe

Petit Salé aux Lentilles












Ingredients for 6 persons :       
  • 600g of half-salt ribs
  • 2pieces of half-salt ham
  • 500g of green lentils
  • 1pieces of onions
  • 100g of little onions
  • 2pieces of carots
  • 1pieces of garlic
  • 1pieces of thyme
  • 1pieces of laurel
  • 1pieces of clove
  • 20cl of white wine
  • 2l of water
  • 80g of soft butter
  • 20g of castor sugar

Ustensils :
      large pan
     saucepan
     small saucepan
     skimmer
Steps :
  • Soak lentils 1 hour before cooking.
  • Peel the onion and chop it into small cubes. Peel the carrots and cut into brunoise (small cubes). Crush the garlic under the hand while keeping the skin. Cut the pork ribs into 3 cm cubes..
  • Arrange the pieces of meat (breast and hocks) in a large pan, cover with cold water and add the clove, and the herbs. Bring to a boil and cook over low heat for 2 hours, skimming frequently.
  • In a separate saucepan, melt 30 g butter over low heat then sweat onion and carrots, deglaze with white wine, then cook to reduce by half. Pour the contents of this pan into the big pan, add the drained lentils. Cook over low heat and cover for about 1 hour, until the lentils are cooked. Rectify salt at the end of cooking..
  • In a small saucepan, arrange the baby onions, sugar and 50 g butter. Cover with water and cook over medium heat until completely evaporated. We must obtain small onions shiny and without coloring.
  • Add the glazed onions to the dish and serve immediately.