Macaroni with meatballs and carrots recipe

Macaroni with meatballs and carrots is a popular dish that delights both kids and adults. Its preparation is so easy that even children can try to cook it on their own. Here is the recipe offered by Les Délices d’Annie.

The necessary ingredients for 6 persons:

– 600 gr of macaroni
– 500 gr of ground beef
– 700 gr of carrots
– 25 gr of butter
– 25 gr of flour
– 2 garlic cloves
– 1 beef broth cube
– 1 red onion
– 1 egg
– 20 cl of beer
– paprika
– salt
– pepper

Preparation of beef balls and carrots

Salt and pepper the ground beef at your convenience. Beat the egg in omelette.
Peel the garlic and onion and chop them finely.

Add the garlic, onion, beaten egg and flour to the meat then shape it into balls. Les Délices d’Annie recommends you to slightly oil your hands, which prevents the meat from sticking to fingers and the palm of the hand.

Peel carrots, clean and cut into fairly thin slices.

Brown the meatballs in a pan with a small quantity f olive oil for 5 minutes. Add two tablespoons of water. When all the water has evaporated, add the carrot slices and cook for 5 minutes, stirring occasionally. Pour the beer and let it simmer until the liquids are completely reduced. Then sprinkle the contents of the pan with paprika. Remove from the fire and set aside.

Boil some water in a large saucepan with the beef broth cube. When the water boils, add the macaroni. Cook according to the time indicated on the package.

Drain the macaroni when they are cooked and put them in a large bowl. Add a spoonful of oil or a knob of butter.

Pour the meatballs into the macaroni and serve hot.

Fried rice with smoked salmon recipe

To surprise your guests, why not try a rice recipe? Very easy to cook, tasty and deliciously flavoured, fried rice topped with smoked salmon will delight both children and adults. You can serve it for lunch or diner with family and friends.

Rice, a multifaceted cereal

Favorite food of Asian and some African countries, rice is a basic, for example in Madagascar. In France, it becomes popular thanks to the creative recipes in which it can be used, and of course for its taste. Indeed, whether it is cooked with water, milk or in a broth and mixed with sugar or salt, the rice goes perfectly with a wide diversity of meats, vegetabes and sauces.

Fried rice with smoked salmon preparation steps

To make your fried rice with smoked salmon recipe, here are the steps to be followed, according to Les Délices d’Annie.

– First, boil 3 cups of white long grain rice and 6 cups of water in a saucepan.

– Once boiling, cover the water and set over low heat until the rice is cooked and the water is absorbed.

– Once the rice is ready, pour 2 tablespoons of oil into a pan and melt over medium heat. Then, cook 2 beaten eggs until they are scrambled.

– Now, remove the pan and pour in a spoon of oil before heating it over medium heat.

– Take 1/2 chopped onion and chopped shallot and pour them into a pan set over medium heat until onion becomes translucent.

– Once this is done, all you have to do is mix in the pan 115 g of smoked salmon, rice, 1/2 cup of frozen peas and scrambled eggs. It will still take a few minutes for the mixture to be fully cooked. This time elapsed, you just have to add salt and pepper and enjoy your meal!

Ultimate salmon lasagna recipe

Salmon lasagna is a great idea for an easy-to-prepare meal. Furthermore, it will for sure delight both adults and kids. Here’s the original recipe provided by Les Délices d’Annie to cook this tasty dish on your own.

Lasagna for an Italian menu

Originating in Italy, more precisely in Bologna, the lasagna refers to a wide, flat-shaped pasta. All culinary preparations using his kind of pasta are named after it.

Lasagna are baked, after having previously placed layers of sauce, cheese, meat or fish, especially salmon, between the pasta plates. You can also make vegetarian lasagna by using vegetables instead of meat.

Salmon lasagna: a very quick and easy recipe

Ingredients:
– 1 pack of oven-ready lasagna noodle
– 500 gr of salmon cut into small pieces
– 75 cl of milk
– grated gruyere
– 30 gr of butter
– 15 gr of flour
– 2 onions
– 2 garlic cloves
– 1 tablespoon of chopped dill (optional according to taste)
– Salt and pepper

Preparation:

– Finely chop the onions then fry them in the butter. Crush the garlic then add to the fried onions.
– While cooking the sauce, you will have to stir it slowly and constantly.
– Pour the flour and the milk in small quantities. Successively add the salmon and dill.
– Season with salt and pepper.
– If too thick or too liquid, adjust the sauce by adding either milk or flour.
– In a baking dish, arrange the sauce in first layer. Cover with lasagna noodle, then with sauce, and so on. End with grated cheese.
– To preheat the oven. Cook at 180°C for 45 minutes.
– Check the cooking. When the knife sinks into the dish without resistance, lasagna is cooked.

When you lack time to prepare your salmon lasagna, you can order them on Les Délices d’Annie website and have your dishes delivered directly to your place.

 

Recipe for zucchini and potatoe gratin

This dish is perfect for late summer or fall evenings, as temperatures drop. Zucchini and potatoe gratin is easy and quick yet delicious dish to prepare when you are on the run. All you have to do is follow below recipe.

To prepare a gratin for 4 persons, you need:

– 4 nice sized zucchini

– 170 gr firm potatoes

– 2 garlic clovesgarlic cloves

– 1 red onion

– 1 white onion

– ¼ glass of olive oil

– 25 cl of fresh cream

– 100 gr of margarine

– Nutmeg

– Oregano

– Salt

– Pepper

Les Délices d’Annie recommends you to buy your zucchini and potatoes at the greengrocer or at the market, and choose organic vegetables to enhance the flavors of your gratin. Also, to keep it light, it is advisable to use low fat cream.

Preparation of the gratin

– The preparation is going to be very quick. To start with, preheat your oven to 160 ° C.

– Thoroughly clean your vegetables. Peel the potatoes and cut them into about 3 mm thick slices. Also cut the zucchini into slices of the same thickness, but without peeling them.

– Peel and slice the onions. Do the same with the garlic clove.

– Cut the butter into small cubes.

– Carefully butter your gratin dish. Put a first layer of zucchini, followed by a layer of potatoes.

– Sprinkle with onion rings and garlic, then diced butter. Add salt and pepper, nutmeg and oregano to your taste.

– Add a layer of zucchini and potatoes.

– Pour the olive oil and the cream, making sure to coat the whole dish.

– Bake at 200°C for about 40 minutes.

Fried noodles with vegetables and smoked tofu recipe

Fried noodles with vegetables and smoked tofu are an invitation to travel to the Land of the Rising Sun. If you are found of oriental cuisine, you will certainly be delighted. Why not try to prepare it on your own at home following below recipe?

The ingredients for 4 people:
– 200 gr noodles
– 230 gr bamboo shoots
– 100 gr mung bean sprouts
– 400 gr smoked tofu
– 10 cl vegetable broth
– 3 spoonfuls of salted soy sauce
– 1 small broccoli
– 1 leek
– 2 carrots
– 1 teaspoon of grated fresh ginger
– 1 clove of finely chopped garlic
– 2 tablespoons of olive oil
– Freshly ground pepper

This recipe offered by les Délices d’Annie will be even better if you use fresh egg noodles.

Preparation

To ease the dish preparation, get all ingredients ready on the worktop before starting. You will avoid back-and-forths across the kitchen at each and every step.

– Begin by cooking the noodles according to the instructions given on the package. Put them to drain in a colander.

– Carefully clean your vegetables. Separate broccoli into small bunches. Peel the carrots, and slice them with a thrifty knife. Then cut the leek into thin slices.

– Cut the smoked tofu in small cubes.

– Then put the olive oil to heat in a wok, or if you don’t have one, in a fairly hollow skillet. Put the tofu dices inside it to have them sweat and pour the vegetables. Add the chopped garlic and grated ginger. Mix well.

– Add the vegetable broth and cook over high heat to reduce the broth and keep the vegetables crisp. Stir regularly until the liquid disappears.

– Pour the drained noodles. Add bamboo shoots and mung bean sprouts. Mix well.

– Add soy sauce and pepper to your taste and mix well to soak the noodles.

Serve hot.

Spaghetti alla carbonara: the traditional recipe offered by Les Délices d’Annie

Spaghetti alla carbonara is a delicious cheesy pasta dish that delights both kids and adults. Furthermore, this Italian must-eat is quick and easy to prepare. Thanks to Les Délices d’Annie, you can cook it on your own at home following the original recipe.

What are the ingredients needed for its preparation?

For 4 persons, you need:
– 500 gr spaghetti,
– 350 gr pancetta
– 250 gr smoked bacon.
You also need 4 fresh eggs, basil leaves, black pepper, olive oil and 75 g of Parmigiano Reggiano.
You can replace the pancetta with fresh salted bacon.

How to prepare your spaghetti with carbonara?

To start with, heat 3 liters of salt water. Meanwhile, chop the basil leaves and cut the bacon and pancetta to obtain regular strips.

Then immerse the spaghetti in the water and mix until the immersion is complete. Boil for 5 minutes over low heat.

Now, heat the pan to sauté the bacon and pancetta over high heat that you will lower when you drain the pasta. Then put the spaghetti in a deep dish and pour 2 tablespoons of olive oil before mixing with bacon and pancetta.

While still hot, place spaghetti on a plate and sprinkle with grated Parmigiano Reggiano and basil. Then decorate with a few strips of bacon and season with pepper.

To enhance the flavor of your carbonara spaghetti, add an egg yolk to each dish. It is also possible to add cheese and cream to your spaghetti. Les Délices d’Annie recommends you to accompany this dish with red wine.

 

The best chicken risotto recipe

Chicken risotto is a classic of Italian food. To taste it, you do not have to go to the restaurant, since it is very easy to prepare. All you have to do is carefully follow below recipe provided by Les Délices d’Annie.

What it takes to cook chicken risotto for 6 people

– 350 gr of rice
– 20 cl of fresh cream
– 100 gr of grated Parmesan cheese
– 15 gr of soft butter
– 3 chicken cutlets
– 1 cube of chicken broth
– 1 onion
– 2 tbsp. chopped fresh parsley
– 1 liter of water
– salt
– pepper

Les Délices d’Annie proposes to use arborio rice for this recipe.

How to prepare your chicken risotto?

– Put the chicken broth cube in a saucepan with the liter of water and bring the mixture to a boil over high heat. As soon as it starts to boil, reduce the heat just to keep the broth warm.

– Then cut the chicken cutlets into pieces. You can also chop them.

– Cut the onion into thin slices.

– In another saucepan, melt the butter. Put the onion, the chicken pieces and leave to brown. Pour in the rice and mix well. Cook for about 5 minutes until the rice becomes translucent.

– Take half a glass of chicken broth and pour it into the rice with onions and chicken. Cook while mixing with a wooden spoon. Once all the broth is absorbed, repeat the operation with another half glass of broth. Continue until the rice is perfectly cooked.

– Then, pour the grated parmesan into your risotto. Add the cream, then salt and pepper to taste. Leave the risotto on low heat until ready to serve.

– Use hollow plates to present your risotto. Sprinkle each plate with chopped fresh parsley before serving.

 

The Emmenthal, a cheese included in some Les Delices d’Annie’s recipes

The Emmenthal is a cheese that has strong taste that can be eaten as-is or in some dishes. Les Delices d’Annie presents you this cheese that have been for ages mistaken for gruyere because of the eyes (the holes), and some of its varieties.

The Emmenthal, a swiss cheese

The Emmenthal is a cheese that comes from Switzerland that is used as ingredient in some of Les Delices d’Annie dishes. Its name comes from the Emme valley, the Emme is a river that runs through the Berne Swiss canton. This area is particularly rich in pastures and undeniably agricultural. It is nevertheless also produced in some other cantons: Argovie, Glaris, Lucerne, Schwyz, Soleure, Saint-Gall, Thurgovie, Zoug, Zurich and in the districts of Lac and Singine in the canton of Fribourg.

This hard cheese is obtained by pressing and cooking with cow milk and is characterized by the numerous holes, called eyes, on it. The origin of these holes has a scientific explanation: they come from the little particles of hay that are on the cow’s udder and fall into the milk at the milking. These particles produce some gas during the fermentation process. Within its French varieties, there is the Emmenthal Grand cru made in the Franche-Comté region and the Emmenthal of Savoie which is the biggest French cheese.

How to taste the Emmethal cheese?

The Emmenthal can be eaten as-is, sliced or in little cubes as a side dish for a cold meal (in sandwiches, petits fours and canapés, salads, etc.). It can also be used to make some hot dishes as gratins or pizzas. Spices and herbs can help to optimize the taste of the cheese. Les Delices d’Annie proposes among its salted snacks some “Flûtes feuilletées” aromatized with Emmenthal, golden browned and crispy. You can eat them all day long or offer them as snacks at an aperitif or a cocktail.

Cheddar cheese to be discovered or rediscovered with Delices d’Annie

Cheddar is one of the most consumed cheeses in the world, especially in English-speaking countries. Delices d’Annie includes this cheese in many of its recipes.

Cheddar, cheese characterized by its making process

Cheddar cheese is a hard cheese with a compact firm and smooth flesh and a color that varies from white to yellow. It was created in England in the English village of Cheddar in Somerset. Several countries are major producers and consumers of cheddar including: Ireland, Canada, USA, South Africa, New Zealand, Australia, but also Sweden.

It was originally made from cow’s milk. However, one can also find cheddar cheese from sheep or buffalo’s milk. The cheddarisation is a critical step in the making process of cheddar. It consists of acidifying the curd prior to grinding, salting and pressing. The prepared curd is then refined. According to the maturing period, which can range from 3 months to 2 years, you will get mild, medium, high or extra strong cheddar.

A flavor that beautifully marries with all kinds of cheese recipes

Cheddar is distinguished by a nutty flavor that will be more or less pronounced depending on the maturity of the cheese. The cheddar rind is natural, linen or paraffin-embedded, but a wide variety of cheese is also sold without crust and presented in plastic cling film.

This cheese can also be enjoy plain or accompanied by a salad or in a sandwich. Its characteristic taste makes it an ingredient that goes well with all kinds of savory culinary preparations: pies, various sauces, biscuits or cheese sticks, etc. Among other preparations, you will find in the catalog of Delices d’Annie exquisite wafers with onion and cheddar that will perfectly accompany an aperitif.

The onion, a multi-purpose vegetable

Bulbs from the onion have been used as a food source for millennia. This very versatile vegetable, originally from Asia, could be used in a number of ways. It could be baked, boiled, grilled, fried, or eaten raw. Onions could be chopped as well and used as an ingredient in various dishes. It is also a very common ingredient used by Delices D’Annie in some of its savory dishes recipes.

A vegetable used for millennia

The onion plant has been grown and used as a food source for at least 5000 years. It is believed that people from Mesopotamia were one of the first who cultivated and bred it for consumption. They also used it as seasoning and food ingredient back then. Its fame rapidly reached Egypt, Greece, and the Roman Empire. It is well known, as evidence shows, that Egyptians used onions at some of their burials.

Despite its eye irritating property due to the onion lacrimatory factor, its spicy and pungent taste, and its unpleasant smell when consumed raw, onions are widely used as an ingredient in various cuisine and recipes around the world. They are also available in several varieties: red, white, and shallot.

Furthermore, onions have been valued for their medicinal qualities by many cultures around the world. Numerous compounds contained in onion bulbs are believed to have positive effects on human health. The essential oil in onions is an antiseptic, antifungal, antibacterial, and anticoagulant. When consumed raw, onions can help ward off colds and relieve coughs.

How to use onions in cuisines?

Onions are harvested once their leaves are dry and can be used as condiments to season or to enhance the flavors of a meal. They are perfect accompaniment to vegetable based recipes, meat, seafood, and salads. They are also often used to prepare soups and other more specific dishes like quiche. Nevertheless, onions can be harvested when the plant is mature and their leaves still green. In that case we are talking about green and young onions. You will easily find onion based recipes at Delices d’Annie through its online catalogue.