Rondelles de pommes de terre au four au fromage

 

Voici une délicieuse recette de rondelles de pommes de terre au four au fromage — croustillantes à l’extérieur, fondantes à l’intérieur et bien gourmandes !

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Rondelles de pommes de terre au fromage

Ingrédients :

• 4 à 5 pommes de terre moyennes 🥔
• 2 c. à soupe d'huile d'olive
• 1 c. à café de paprika doux
• 1/2 c. à café d'ail en poudre 🧄
• Sel et poivre
• Fromage râpé (gruyère, mozzarella, cheddar...) 🧀
• Persil frais (facultatif) 🌿

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Préparation :

1. Préchauffe le four à 200°C (390°F).
2. Lave et coupe les pommes de terre en rondelles fines (environ 5 mm). Tu peux garder la peau si elles sont bien lavées.
3. Dans un saladier, mélange les rondelles avec l’huile d’olive, le paprika, l’ail en poudre, le sel et le poivre.
4. Dispose-les sur une plaque de cuisson recouverte de papier sulfurisé, sans les superposer.
5. Enfourne pendant environ 25–30 minutes, jusqu'à ce qu’elles soient bien dorées (retourne-les à mi-cuisson pour plus de croustillant).
6. Sors du four, ajoute une bonne couche de fromage râpé sur les rondelles et remets au four 5–7 minutes, le temps que le fromage fonde et gratine.
7. Parsème de persil frais à la sortie du four pour une touche de couleur.

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À servir chaud en accompagnement ou en apéro gourmand !

Tu veux une version avec crème ou à la façon tartiflette ?

The most delicious dinner in 10 minutes

 

That dish looks amazing — it’s a classic Lasagna with layers of meat sauce, creamy béchamel, and gooey cheese. Here's the full Lasagna Recipe with some emoji flair:

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Classic Lasagna Recipe

Serves: 6–8 | Prep Time: 30 min | Cook Time: 45 min

Ingredients:

For the meat sauce:

• 500g ground beef or lamb 🐄
• 1 onion, chopped 🧅
• 2 garlic cloves, minced 🧄
• 400g canned tomato sauce or crushed tomatoes 🍅
• 2 tbsp tomato paste
• 1 tsp dried oregano 🌿
• Salt & pepper to taste 🧂
• 2 tbsp olive oil

For the béchamel sauce:

• 4 tbsp butter 🧈
• 4 tbsp flour
• 3 cups milk 🥛
• Salt, pepper, pinch of nutmeg (optional)

Other:

• 9–12 lasagna noodles (boiled or oven-ready) 🍝
• 2 cups shredded mozzarella 🧀
• 1/2 cup grated Parmesan (optional)
• Fresh basil for garnish (optional) 🌿

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Instructions:

1. Prepare the meat sauce

   • Heat olive oil in a pan. Add onions and garlic, sauté until soft.
   • Add the ground meat, cook until browned.
   • Stir in tomato paste, crushed tomatoes, oregano, salt, and pepper. Simmer for 20 minutes.

2. Make the béchamel

   • In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes.
   • Slowly add milk while whisking to avoid lumps.
   • Simmer until thick and creamy. Season with salt, pepper, and a pinch of nutmeg.

3. Assemble the lasagna

   • Spread a little béchamel on the bottom of your baking dish.
   • Layer: noodles → meat sauce → béchamel → cheese → repeat (2–3 layers).
   • Finish with a generous layer of béchamel and top with mozzarella and Parmesan.

4. Bake

   • Preheat oven to 180°C (350°F).
   • Bake for 40–45 minutes until golden and bubbly. Let rest 10 minutes before slicing.

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Serve hot with a side salad or garlic bread!
Would you like a vegetarian version too?

Creamy Tuna Pasta Salad

 

Here’s a delicious and easy Creamy Tuna Pasta Salad recipe:

Ingredients:

• 2 cups pasta (elbow, rotini, or shells work well)
• 1 can (5–6 oz) tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain yogurt (optional for extra creaminess)
• 1/2 cup celery, finely chopped
• 1/4 cup red onion or green onions, finely chopped
• 1/2 cup frozen peas (thawed) or sweet corn
• 1 tbsp Dijon mustard (optional)
• Salt and black pepper to taste
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Cook the Pasta:

   • Boil pasta according to package instructions. Drain and rinse under cold water to stop the cooking and cool it down.

2. Mix the Dressing:

   • In a large bowl, combine mayonnaise, sour cream or yogurt (if using), Dijon mustard, salt, and pepper.

3. Combine:

   • Add the drained tuna, chopped celery, onions, peas/corn, and cooled pasta. Stir gently to coat everything in the creamy dressing.

4. Chill:

   • Cover and refrigerate for at least 30 minutes to let the flavors blend.

5. Serve:

   • Garnish with parsley or dill if desired. Serve cold or at room temperature.

Would you like a lighter version or a Mediterranean twist?

For French fries

 

Here’s a classic crispy French fries recipe you can make at home:

Ingredients:

• 4 large russet potatoes
• Vegetable oil (for frying)
• Salt (to taste)
• Optional: garlic powder, paprika, black pepper

Instructions:

1. Peel & Cut:

   • Peel the potatoes and cut them into thin sticks (about ¼ inch thick).

2. Soak:

   • Place the cut fries in a bowl of cold water. Soak for at least 30 minutes (or up to overnight) to remove excess starch—this helps them get crispy.

3. Dry:

   • Drain and pat the fries very dry with paper towels or a clean kitchen towel.

4. First Fry (Blanching):

   • Heat oil to 300°F (150°C).
   • Fry the potatoes in batches for 3–4 minutes. They should be soft but not browned.
   • Remove and drain on paper towels. Let them cool for 10–15 minutes.

5. Second Fry (Crisping):

   • Increase oil temperature to 375°F (190°C).
   • Fry the cooled potatoes again for 2–3 minutes until golden brown and crispy.
   • Drain and season with salt immediately.

Optional Seasoning Mix:

• Mix salt with garlic powder, paprika, and a bit of cayenne pepper for a spiced twist.

Want a version for the oven or air fryer too?

PINEAPPLE FRITTERS (UPSIDE-DOWN DONUTS)

 

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PINEAPPLE FRITTERS (UPSIDE-DOWN DONUTS)

INGREDIENTS:

FOR THE DONUTS:

• 1 CAN PINEAPPLE RINGS (DRAINED, SAVE JUICE)
• 1 CAN BISCUIT DOUGH (LIKE PILLSBURY GRANDS)
• OIL FOR FRYING (VEGETABLE OR CANOLA)

FOR THE GLAZE:

• 1 CUP POWDERED SUGAR
• 2–3 TABLESPOONS PINEAPPLE JUICE
• 1/2 TEASPOON VANILLA EXTRACT (OPTIONAL)

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INSTRUCTIONS:

1. PREP THE PINEAPPLE:

• PAT DRY THE PINEAPPLE RINGS.
• SAVE THE JUICE FOR THE GLAZE.

2. PREP THE DOUGH:

• CUT A HOLE IN THE CENTER OF EACH BISCUIT TO FORM A RING.
• PRESS A PINEAPPLE RING ON TOP OF EACH BISCUIT RING.

3. HEAT OIL:

• HEAT OIL TO 350°F (175°C) IN A SKILLET OR FRYER.

4. FRY THE FRITTERS:

• PLACE IN OIL, PINEAPPLE SIDE DOWN.
• FRY 2–3 MINUTES PER SIDE UNTIL GOLDEN.
• REMOVE AND DRAIN ON PAPER TOWELS.

5. MAKE THE GLAZE:

• MIX POWDERED SUGAR WITH PINEAPPLE JUICE.
• ADD VANILLA IF USING. STIR UNTIL SMOOTH.

6. GLAZE THE FRITTERS:

• DRIZZLE GLAZE OVER WARM FRITTERS.
• LET SET SLIGHTLY. ENJOY!

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Would you like me to format this as a printable page or image?

 

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CLASSIC FRUITCAKE

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INGREDIENTS:

• 2 CUPS MIXED DRIED FRUITS
  (Raisins, currants, cherries, chopped apricots, etc.)

• ½ CUP CANDIED FRUIT or citrus peel (optional)

• 1 CUP BROWN SUGAR

• ½ CUP BUTTER, softened

• 3 LARGE EGGS

• 1½ CUPS ALL-PURPOSE FLOUR

• ½ TSP BAKING POWDER

• ½ TSP GROUND CINNAMON

• ¼ TSP NUTMEG

• ¼ TSP SALT

• ¼ CUP MILK

• 2 TBSP RUM or BRANDY (optional, for soaking fruits)

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INSTRUCTIONS:

1. PREHEAT OVEN TO 300°F (150°C)

Grease and line a loaf or square cake pan.

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2. SOAK THE FRUITS (Optional)

Soak dried fruits in rum or brandy overnight,
or microwave them with liquid for 1 minute to soften.

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3. CREAM BUTTER AND SUGAR

Beat butter and brown sugar until fluffy.
Add eggs, one at a time, mixing well after each.

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4. MIX DRY INGREDIENTS

In a separate bowl, mix:
Flour, baking powder, cinnamon, nutmeg, and salt.

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5. COMBINE EVERYTHING

Add dry ingredients to the butter-sugar mixture.
Stir in the milk and all the soaked fruits.
Mix until evenly combined.

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6. BAKE

Pour batter into prepared pan.
Bake for 1½ to 2 hours,
or until a toothpick inserted comes out clean.

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7. COOL & STORE

Let cake cool completely.
Wrap tightly in foil or plastic wrap.
Fruitcake improves over time!

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Would you like a printable version or one adapted for a gluten-free or eggless diet?

 

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POTATO GRATIN (AU GRATIN POTATOES)

INGREDIENTS:

• 2 lbs POTATOES (Yukon Gold or Russet), thinly sliced
• 2 cups HEAVY CREAM (or 1 cup milk + 1 cup cream)
• 2 GARLIC CLOVES, minced
• 1 SMALL ONION, finely chopped (optional)
• 1½ cups SHREDDED CHEESE (Cheddar, Gruyère, or mix)
• 2 Tbsp BUTTER
• SALT and PEPPER, to taste
• ¼ tsp NUTMEG (optional)
• FRESH THYME or PARSLEY, for garnish (optional)

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INSTRUCTIONS:

1. PREHEAT oven to 375°F (190°C).

Grease a baking dish with butter or oil.

2. PEEL and SLICE potatoes very thin (1/8 inch).

Use a mandoline if you have one.

3. MAKE THE SAUCE:

Melt butter in a pan.
Add garlic and onion (if using) and cook until soft.
Add cream, nutmeg, salt, and pepper.
Simmer, then remove from heat.

4. LAYER THE DISH:

Place half of the potatoes in the dish.
Pour half the cream sauce over them.
Sprinkle with half the cheese.
Repeat with remaining potatoes, sauce, and cheese.

5. BAKE:

Cover with foil and bake 40 minutes.
Remove foil and bake another 20–25 minutes until golden.

6. LET REST 10 MINUTES before serving.

Garnish with herbs if desired.

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Let me know if you'd like this as a printable version or in a different format!

Creamy Cinnamon Milk Pudding 🍮✨

 

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Creamy Cinnamon Milk Pudding 🍮✨

Servings: 4–6
Prep Time: 10 mins
Cook Time: 15 mins
Chill Time: 2 hours

Ingredients:

• 4 cups milk 🥛
• 1/2 cup sugar 🍬
• 1/2 cup cornstarch 🌽
• 1 tsp vanilla extract 🌼
• Ground cinnamon for topping 🌰

Instructions:

1. Mix dry ingredients: In a saucepan, whisk together sugar and cornstarch.

2. Add milk slowly while whisking to avoid lumps.

3. Cook over medium heat 🔥, stirring constantly, until it thickens and bubbles. This takes about 10–12 minutes.

4. Add vanilla and stir well.

5. Pour into a dish and smooth the top. Let it cool slightly.

6. Chill in the fridge 🧊 for at least 2 hours until set.

7. Sprinkle generously with ground cinnamon 🌰 just before serving.

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Creamy, smooth, and cozy—perfect with a cup of tea or coffee! Want a version with shredded coconut or a chocolate twist?