5 winter dishes ready in 20 minutes



Between work and home, you're not going to spend the evening in the kitchen? Start the timer, the season's clever ones are satisfied with 20 minutes for small express dishes that warm up! Comforting on snowy evenings, nourishing after a long day, healthy to fight against cold snaps? Everyone has his or her own little dish to get through the season, as long as the recipe is easy and time in the kitchen is reduced to the essentials!

 We're talking about a quick meal, but above all a real meal, something to satisfy the hungry people who bang their fists on the table. And the bet is filled high up the spoon by the squeeze of the little dish, I swear! Sauté the potatoes with the duck breasts, serve the chicken aiguillettes on a bed of mangoes and endives, or feast with quick carbonara pasta... Wrap up with satiating chicken, orange, lemon and white wine lentils, or ensure the classics with a turkey blanquette express, it's done!

Less generous, but just as tasty? We've warned you, the menu is mouth-watering... the salmon is lacquered with vegetables and Teriyaki sauce, the chicken is browned in caramel and soy sauce with a hint of ginger, when the pan-fried rice combines leeks, mushrooms and parmesan. Twenty minutes is enough for the coffee-flavoured deer steak, not one more for the celery, smoked ham and Gruyère cheese croque-monsieur!

And why not, by the way, opt for quick but light winter dishes? They warm and comfort without weighing you down, we're talking about homemade veloutéés, carrots and leeks or carrots, coconut and cumin. The next day, we change with an irresistible mashed potato and sweet potato with cumin, before a grandma's style cordon bleu with port... to end the week in style with a cauliflower gratin express with béchamel sauce, perfect for winter!





Sautéed potatoes and duck breasts



 Put the small dishes in the big ones with our delicious recipe of potato stir-fry and duck breasts. You'll only need a few ingredients to prepare this tasty dish. Simple and tasty, it will be perfect to treat you on any occasion, whether it is daily or even during the Christmas holidays.

  • ·        number of people: 4
  • ·        preparation time: 2 min
  • ·        cooking time: 18 min
  • ·        cost of the recipe: 1,99
  • ·        difficulty: Easy



Ingredients

  • ·        8 potatoes
  • ·        4 fattened duck breasts with their skin
  • ·        salt, pepper

Preparation

STEP 1
Wash the potatoes without peeling them, then place them in a suitable container in the microwave on full power for 7 minutes.

STEP 2
In the meantime, cut the skin of the duck breasts in a diamond shape, making criss-crossing striations every 2 cm.

STEP 3
In a hot non-stick frying pan, brown the duck breasts for 1 min on each side. Reduce the heat of the heat and cook gently. Make sure that the fat of the duck breasts melts without burning the skin.

STEP 4
Once the potatoes are cooked, cut them in half lengthwise and place them next to the duck breasts in the pan. Make sure to place them so that the cut side is underneath. Continue cooking until all the fat in the duck breasts has completely melted.

STEP 5
Drain, salt and pepper the potatoes and duck breasts. Serve immediately.


Tips

You can serve this potato and duck breast stir-fry with a delicious homemade pepper sauce. To concoct it, melt 60 g of butter and add 30 g of flour. Add 40 cl of chicken stock, 1 tsp of balsamic vinegar, 1/2 tbsp of mignonette pepper. Make it thicken then add 1 tbsp of fresh cream.




Pasta with carbonara and nutmeg


  • ·        number of people: 4
  • ·        preparation time: 3 min
  • ·        cooking time: 15 min
  • ·        cost of the recipe: 16,64
  • ·        Easy


Ingredients

  • ·        400 g spaghetti
  • ·        30 cl liquid cream
  • ·        200 g bacon
  • ·        nutmeg
  • ·        2 onions
  • ·        1 egg yolk
  • ·        parmesan
  • ·        oil
  • ·        butter
  • ·        salt, pepper


Preparation

STEP 1
In a skillet over medium heat, add a little oil. Fry the bacon in it, making sure that it browns without browning.

STEP 2
As soon as the bacon is golden, reduce the heat and pour the liquid cream into the pan. Stir well for 3 minutes.

STEP 3
Peel, wash the onions and then chop them finely. In another frying pan on the heat, put 1 knob of butter and let it heat up. Add the onions to brown them. Once golden, add the onions to the bacon preparation. Stir.

STEP 4
In another saucepan over the heat, pour water. Add salt and bring to a boil. Cook the spaghetti al dente.

STEP 5
Drain in a colander before pouring into a bowl. Add the bacon mixture to the pasta, mix and then add a little grated nutmeg and pepper.

STEP 6
Add an egg yolk, mix, sprinkle with Parmesan cheese and serve immediately.


Chicken and mango needles on endive mats



  • ·        number of people: 2 Pers.
  • ·        preparation time: 4 min
  • ·        cooking time: 4 min
  • ·        cost of the recipe: 18,38
  • ·        Easy


Ingredients

  • ·        300 g chicken needles
  • ·        1 mango
  • ·        2 endives
  • ·        a few leaves of salad or mix
  • ·        mint leaves
  • ·        white cheese
  • ·        olive oil
  • ·        balsamic vinegar
  • ·        1 lemon
  • ·        soy sauce
  • ·        garlic powder
  • ·        salt, pepper


Preparation

STEP 1
Pour 1 teaspoon of olive oil into a frying pan on the stove and let it heat up. Throw in the chicken needles to brown for 2 minutes on each side. Using a skimmer, remove them from the pan and reserve them in a suitable container.

STEP 2
Wash the endive and salad leaves. Dry them and divide them into plates.

STEP 3
Place the golden needles on the carpet of leaves.

STEP 4
Rinse the mango and peel it. Dice the flesh. Divide them between the plates.

STEP 5
In a bowl, mix 1 teaspoon mustard, 1 teaspoon olive oil, 4 teaspoons vinegar and the juice of half a lemon. Add 1 tsp. soy sauce, 5 tbsp. cottage cheese and garlic. Season with salt and pepper to taste and mix thoroughly.

STEP 6
Pour this sauce on the plates. Sprinkle each plate with a few mint leaves.

STEP 7
Enjoy.




Simple soup with potatoes, carrots and leeks



  • ·        number of people: 4 Pers.
  • ·        preparation time: 5 min
  • ·        cooking time: 15 min
  • ·        cost of the recipe: 7,38
  • ·        Easy


Ingredients

  • ·        350 g carrots
  • ·        300 g potatoes
  • ·        150 g leeks
  • ·        1 stock cube of defatted poultry stock
  • ·        1.5 l of water
  • ·        crème fraîche

Preparation

STEP 1
Peel the potatoes and then the carrots using a peeler. Wash them in a basin of water and cut the leeks into small pieces.

STEP 2
Then put them in a pressure cooker. Pour 1.5 l of water over them, then place the pot on the heat and add the stock cube. Close the pot. Wait for the valve to start whistling and count 15 minutes, then remove the pot from the heat and pour the entire contents into the blender.

STEP 3
Mix the vegetables as finely as possible. Pour the soup into suitable plates and add fresh cream according to your taste.


Lentils with chicken, orange, lemon and white wine




  • ·        number of people: 4 Pers.
  • ·        preparation time: 4 min
  • ·        cooking time: 15 min
  • ·        cost of the recipe: 13,31
  • ·        Easy



Ingredients

  • ·        1 box of brown lentils
  • ·        600 g chicken fillet
  • ·        1 orange
  • ·        1 lemon
  • ·        25 cl white wine
  • ·        crème fraîche
  • ·        1 yellow onion
  • ·        olive oil
  • ·        salt, pepper




Preparation

STEP 1
On a kitchen board, cut the chicken fillets into long strips 1 cm thick.

STEP 2
In a frying pan on the heat, pour a little olive oil and let it heat up.

STEP 3
Brown the chicken strips for 2 minutes on each side.

STEP 4
Skim them and then set them aside in a dish.

STEP 5
Empty the pan.

STEP 6
Clean and then add a little olive oil again.

STEP 7
Peel the onion. Wash it together with the lemon and orange.

STEP 8
Mince the onion.

STEP 9
As for the citrus fruits, cut them into slices.

STEP 10
Return the pan to the fire.

STEP 11
Put 2 slices of lemon and 2 slices of orange.

STEP 12
Add the onion and fry the rings on both sides.

STEP 13
Drain the lentils well with a colander and add them to the ingredients in the pan.

STEP 14
Then pour the white wine over it.

STEP 15
Stir well and level the cooking surface with a spatula.

STEP 16
Arrange the chicken strips on top of the lentils.

STEP 17
Simmer for 15 minutes until the wine has completely evaporated.

STEP 18
Season with salt and pepper to taste.

STEP 19
Cover the meat with 4 tablespoons of fresh cream. Let the meat soak in the cream and then remove from the heat.

STEP 20
Serve immediately.

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