Cannelloni stuffed with tomato sauce

Cannelloni stuffed with tomato sauce

Ingredients

(for 2)

6 cannelloni

500g of peeled tomatoes (available in cans)

1 small white onion 

1 carrot

200g of minced meat

100g of prawns

100g of calamari

1 bay leaf

oregano

Shredded mozzarella cheese

Salt and pepper

Olive oil 

Instructions

Preheat oven to 200 degrees celsius.

Prepare cannelloni as indicated on the packaging

Clean and cut prawns and calamari into small pieces (to fit into the cannelloni).

Peel and dice onion and carrot and fry in heated up pan with olive oil.

Add in minced meat, prawns and calamari and fry until fragrant.

Smash peeled tomatoes with a blender until creamy and pour into pan with cooked ingredients.

Add bay leaf, oregano, salt and pepper and leave to simmer.

Remove from heat once tomato sauce is rich and thick.

Stuff filling into individual cannelloni, and lay on baking tray.

Finish with a layer of tomato mixture and sprinkle generously with mozzarella cheese.

Bake in preheated oven at 200 degrees celsius for 15 minutes or until browned and cannelloni are cooked through.

 

Serve hot.

Bon appétit!
To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Pan-fried white fish fillet - Herbes de Provence

Pan-fried white fish fillet - Herbes de Provence

Ingredients
(for 2)

2 white fish fillets
1 tablespoon of butter
Herbes de Provence
Salt and pepper

Instructions

Cut fish fillets into 2 length-wise.
In a heated up pan with butter, pan fry the fish fillets.
Sprinkle herbes de Provence, and season with salt and pepper and cook until golden brown.

Serve immediately with your favourite pasta and vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Grilled salmon with eggplant - herbes de Provence

Grilled salmon with eggplant - herbes de Provence

Ingredients

(for 2)

2 salmon fillets

1 eggplant 

1 egg

1 cup of bread crumbs

Herbes de Provence

Olive Oil

Salt and pepper 

Instructions

Pan sear skin side of the salmon fillets in heated pan with salt and pepper until slightly browned.

Remove from fire and continue to cook in preheated oven.

Slice egg plant (skin on) into fries-like shape.

In a plate, mix herbes de Provence with the bread crumbs.

Beat an egg and season with salt and pepper.

Dip eggplant slices into egg and coat with a layer of bread crumbs.

Fry in heated pan until golden brown.

Serve immediately.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Grilled fish with ratatouille - thyme

Grilled fish with ratatouille - thyme

Ingredients
(for 2)

2 fish fillets
3 cloves of garlic, finely diced
1 eggplant
1 red pepper
1 green pepper
1 onion
1 zucchini
1 tomato
Thyme
Basil
Salt and pepper
Olive oil

Instructions

Heat up olive oil in pan, place the skin side of fish fillets facing down, season with salt and pepper and cook until slightly browned.

Remove from fire and continue to bake in preheated oven.

Blend basil, 1 clove of garlic and 50ml of olive oil and set aside.

Dice all vegetables and store separately.

Cook vegetables one by one with olive oil until al dente. 

In a heated up pan, fry the garlic, add in all vegetables, thyme, salt and pepper and continue to cook until vegetables are soft.

Serve immediately with basil sauce over fish fillets.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Valentine's Day Special - Dessert

Dessert - Moelleux au Chocolat (Chocolate lava cake)

We recommend pairing with dry red wine

Ingredients

(make 6)

150g of baking dark chocolate
12 cubes of baking dark chocolate (or white chocolate for the special touch)

80g of butter

90g of white sugar

2 tablespoons of flour (raised)
4 eggs
Icing sugar

Instructions

Preheat the oven to 240 degrees.
Melt butter and chocolate (excluding the 12 cubes) in a baking bowl and mix evenly.
In a separate bowl, mix the eggs with the sugar. Add flour and chocolate mix and stir evenly.
Brush 6 ramekins with butter.
Fill half of each ramekin with chocolate mix, add 2 cubes of chocolate and top up with chocolate mix*.
Bake for 10 minutes.

Serve warm with a dash of icing sugar.

*Be careful not to fill the ramekin to its brim as the cake will rise slightly during baking.

Happy Valentine's Day!

Valentine's Day Special - Plat Principal

Plat Principal - Blanquette de Veau (Stewed veal served with rice)

We recommend pairing the meal with dry white wine


Ingredients
(for 2)

400g shoulder of veal
1 carrot
1 leek (only the white part)
1 onion
1 clove of garlic
1 shallot
200g of fresh mushrooms
1 egg yolk
1/2 lemon
1 glass of dry white wine
1 tablespoon of flour
2 tablespoons of fresh cream
30g of butter
Bay leaves
Thyme
Salt and pepper
Olive oil

Instructions

Cut the veal into pieces.
Cut the mushrooms, carrot, leek and onion into pieces.
Dice the garlic and shallot.
In a pot filled with boiled water, soak the veal meat for about 1 minute to remove impurities and also to make the veal meat firmer.
Drain off the water, and run the veal meat under cold water.
Replace the veal meat in a heated pot with olive oil, stir fry them a little without browning and add in chopped carrots, leeks, onions, garlic, shallots, bay leaves, thyme, white wine and season with salt and pepper.
Add water to cover all ingredients and bring to a boil.
Leave to simmer for 1 hour 30 minutes.
In a heated up pan with 15g of butter, cook the mushrooms and season with lemon juice. Cook for around 10 minutes.
In another pan, melt the remaining butter and add in the flour. Stir continuously with a whisk and let cool.
When the veal meat is cooked, drain off and keep the clear stock.
Add the stock to the flour mix, whisking continuously, and bring to a boil.
Put the meat and vegetables into a pot after removing bay leaves, thyme, and garlic. Add in the mushrooms, the sauce and cool for another 10 to 15 minutes.
Just before serving, in a bowl, mix egg yolk with fresh cream. Pour into sauce and stir to mix evenly without bringing into a boil.
Add in a few drops of lemon juice.

Serve hot with rice.

Happy Valentine's Day!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Valentine's Day Special - Entrée

Entrée - Soupe de Potiron (Pumpkin soup)

We recommend pairing the soup with dry red wine

Ingredients
(for 2)

500g of a whole pumpkin
2 carrots
1 small onion
Chicken stock
4 teaspoons of fresh cream
1/2 teaspoon of turmeric
Salt and pepper
Olive oil

Instructions

Cut the pumpkin and carrots into small pieces.
Dice the onion and in a heated up pot with olive oil, fry the onions until golden brown.
Add pumpkin and carrot pieces into pot, and pour chicken stock in just enough to cover vegetables.
Add in turmeric, some pepper and salt to season.
Reduce fire and cover to cook for 30 minutes.

Serve hot in 2 bowls, and dress with 2 teaspoons of fresh cream each with fresh parsley leaf.

Happy Valentine's Day!

Happy Valentine's Day!

You would like to celebrate your love on this day but do not like the crowd?

Create your own Valentine's Day menu in the comfort of your own home, and you can be as romantic as you want!

Impress your lover with our authentic French Valentine's Day recipes that we created for you to prepare on V Day, and be your own Stay at Home French Chef!

Suggestion for the Day

Entrée
Soupe de Potiron (Pumpkin soup)
Paired with dry red wine

Plat Principal
Blanquette de Veau (Stewed veal served with rice)
Paired with dry white wine

Dessert
Moelleux au Chocolat (Chocolate lava cake)
Paired with dry red wine






Find the recipes for the menu here on 12th February 2011!

Bon appétit!

Breaded lamb cutlet - herbes de Provence

Breaded lamb cutlets - herbes de Provence

Ingredients
(for 2)

2 lamb cutlets
1 egg
1 cup of bread crumbs
Herbes de Provence
Salt and pepper
Olive oil

Instructions

Season lamb cutlets with salt and grounded pepper.
In a separate bowl, mix herbes de Provence with bread crumbs.
Dip lamb cutlets in beaten egg and coat with bread crumbs mix.
Fry in heated oil until both sides are golden brown.

Served immediately with your favourite vegetables.


Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

White Fish with rosti - Saffron

White fish with rosti - saffron

Ingredients
(for 2)

3 white fish fillets

1 orange (zest and juice)

1 lemon (zest and juice)

50 ml of white wine

20g of shallots

10g of ginger

50g of sugar

Saffron

10ml of corn starch

3 potatoes

1 onion

Salt and pepper

Olive oil

Instructions

Cut the fish fillets into half and roll up each one separately and tie them to maintain the shape.

Pan fry them in a heated up pan with olive oil, season with salt and pepper, until slightly browned. Continue to bake in oven.

In a heated up pan with olive oil, fry the sliced shallots and ginger. Add in lemon and orange juice (half of each), lemon and orange zest, white wine, saffron, sugar, salt and pepper.

Reduce and thicken up sauce with corn starch.

Grate potatoes and onions, mix in 1 egg yolk, salt and pepper, and fry in low heat until golden brown.

Serve immediately with sauce over the baked fish rolls.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Grilled pork chop - herbes de Provence

Grilled pork chop - herbes de Provence

Ingredients

(for 2)

2 pork chops

Herbes de Provence

Salt and Pepper

Olive oil

Instructions

Heat up pan with olive oil, place pork chops into the pan and season with herbes de Provence, salt and pepper.

Sear pork chops until both sides are browned and cooked.

Serve immediately with your favourite vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Bouchée à la Reine - Thyme

Bouchée à la Reine  - Thyme

Ingredients
(for 2)


2 chicken breasts*
70g of mushrooms (fresh or in can)
15g of butter
1 tablespoon of flour (raised)
1 egg yolk
35ml of fresh cream
250ml of chicken stock
White wine
Thyme
Pepper
Nutmeg
2 sheets of frozen puff pastries


Instructions


Cut chicken breasts and mushrooms into small pieces.
In a heated up pot with butter, stir the flour in and cook for 3 minutes.
Add chicken stock into pot and bring to a boil.
Add chicken, mushrooms, white wine and thyme into pot and season with pepper and nutmeg. Continue to stir without stopping until chicken pieces are cooked.
In a bowl, mix egg yolk with fresh cream, pour mixture into pot and continue to cook without boiling for 5 minutes. 
Lay out the sheets of puff pastries. Using a 9 cm round cutter, cut out eight circles. Set aside two circles for the base of the bouchées.
For the remaining six circles, use a 4cm round cutter to create the rings.
Lay three rings on top of each base. 
Heat up the bouchées and two 4cm circles (to act as the lid) in the oven at 180 degrees for 20 minutes or until golden brown and fluffy.
Scoop chicken into the bouchées and cover with the lid.


Serve immediately with your favourite vegetables or a side salad.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

*Do not know what to do with that leftover roasted chicken? Replace the fresh chicken breasts with the roasted chicken pieces and create a whole new meal with this recipe!

Baked eggplant with tomato sauce and mozzarella

Baked eggplant with tomato sauce and mozzarella -
herbes de Provence

Ingredients
(for 2)


1 eggplant
2 mozzarellas
10 table spoons of home made tomato sauce
Herbes de Provence
Salt and pepper
Olive oil


Instructions

Slice the eggplants and mozzarellas.
Pan-fry the eggplant slices with olive oil for 5 minutes.
Warm the oven to 180°C.
Put a piece of baking paper on a roasting pan.
To layer :
- Start with a slice of eggplant
- Add one spoon of tomato sauce on top
- One slice of mozzarella
- One slice of eggplant and
- One spoon of tomato sauce
Once you finish all the layers, sprinkle some salt and pepper and herbes de Provence.
Put it in the oven for 30 minutes, et c'est prêt !*

Served immediately with your favourite pasta and meat.



Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

*it's ready ! 

Langoustine consommé with tagliatelle - bay leaves, thyme

Langoustine consommé with tagliatelle - bay leaves, thyme

 

Ingredients

800g of langoustines

200g of carrots

200g of onions

100ml of white wine

2 tomatoes

1 egg white 

Bay leaves

Thyme

Fresh coriander 

Salt and pepper

Olive oil

Instructions

Boil the langoutines in boiling water with a handful of salt for 5 minutes.

Cut the langoustines to remove the meat in whole and set aside the shells to realize the consommé.

To realize the consommé:

- Heat up some olive oil in a pot

- Add in diced carrots and onions

- Put in the shells, stir and cook until lightly burned at the bottom of the pot.

- Add in white wine, tomatoes, juice of the langoustine, bay leaves and thyme

- Add in water to cover and leave to simmer for an hour

When consommé is cooked, drain out the residue and keep the consommé in soft boiling.

Add an egg white into the consommé, remove the egg white when cooked, and drain out for remaining residue. Bring back into soft boiling and sprinkle some sliced coriander, salt and pepper.

Serve immediately with your favourite pasta.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Braised lamb shoulder - rosemary, bay leaves, thyme

Braised lamb shoulder - rosemary, bay leaves, thyme

Ingredients
(for 2)


500g of lamb shoulder
100ml of white wine
50g of carrots
50g of onions
1 tomato
2 sheets of gelatine (soaked in cold water and squeezed dry before use)
Rosemary
Bay leaves
Thyme
Salt and pepper
Olive oil


Instructions

Debone the lamb shoulder.

In a heated up pan with olive oil, sear the lamb meat until browned. Deglaze with white wine, add a crushed tomato and add water to mid height. Add in rosemary, bay leaves and thyme, and season with salt and pepper. Remove from fire and bake covered in a preheated oven, until meat falls apart. Remove meat, shred and stir in gelatine with a little juice and shape them into rolls.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Chicken cooked in red wine - thyme, sage

  Chicken cooked in red wine - thyme, sage

Ingredients
(for 2)

3 chicken fillets
200ml of chicken stock
30g of raisins
1/2 onion
1 cup of red wine
1 tablespoon of sugar
1 tablespoon of balsamic vinegar
3/4 teaspoon of flour
2 sage leaves
2 cloves
Thyme
Whole white pepper
Salt
Olive oil

Instructions

In a bowl, mix wine, sliced onions, sage leaves, cloves, thyme and some whole white pepper.
Cut chicken fillets into desirable sizes (not too small) and marinate them in wine mixture for at least 1 hour.
Soak raisins in warm water, dry them and coat them lightly in flour.
In a heated pan with olive oil, pan-fry the chicken (without the wine mixture) and onions until browned.
Strain the wine mixture and pour the residue into the pan with chicken stock. Season with salt, and cook on medium heat for 15 minutes.
In a separate pan, caramelise the sugar with 1 tablespoon of hot water and balsamic vinegar. Pour caramel over chicken in pan.
Add raisins into the pan, stir gently and continue to cook until the sauce has thickened.

Serve immediately with your favourite vegetables and rice or potatoes.


Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Roasted chicken - rosemary, bay leaves, thyme, parsley

Roasted chicken - rosemary, bay leaves, thyme, parsley

Ingredients
(for 4)

1 whole chicken (around 1.3kg)
2 shallots
Rosemary
2 bay leaves
Thyme
Parsley
Salt and pepper
Olive oil

Instructions

Rub chicken inside and out with salt and pepper. Combine rosemary, chopped bay leaves, thyme and parsley. Rub herb mixture inside the chicken. Drizzle some olive oil and the remaining herb mixture over the chicken.
Place chicken in a large roasting pan together with peeled shallots.
Bake in preheated oven (200 degrees for at least 90 minutes) until juices run clear when thigh is pierced with a fork. Drizzle chicken with juice every 20 minutes throughout baking.

Serve immediately with your favourite vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Home made tomato sauce with pasta of your choice - Bay leaf, oregano

Home made tomato sauce with pasta of your choice - bay leaf, oregano

Ingredients

(for 2)

500g of peeled tomatoes (available in cans)

1 small white onion

1 bay leaf

oregano

Salt and pepper

Olive oil 

Instructions

Peel and dice onion and fry in heated up pan with olive oil until soft and fragrant.

Smash peeled tomatoes with a blender until creamy and pour into pan with cooked onions.

Add bay leaf, oregano, salt and pepper and leave to simmer.

Remove from heat once tomato sauce is rich and thick.

Serve immediately with the pasta of your choice.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Baked fish with butter crust - thyme

Baked fish with butter crust - thyme

Ingredients 

(for 2)

2 white fish fillets

Butter 50g

Bread crust

Thyme

Salt and pepper
Olive oil

Instructions

Mix butter, bread crust, thyme, salt and pepper together and wrap with cling foil into sausage form and keep in the fridge to harden as butter crust. 

Pan fry the fish fillets in heated pan with olive oil until slightly browned.

Once butter crust has hardened, cut a small piece and place on fish fillet, and finish cooking in the oven.

Serve immediately with your favourite pasta and vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Ingredients 
(for 2)

200g saddle of lamb

50g of carrots

50g of onions

50g of rice

20g of butter

2 tablespoons of cream

1 cup of grated parmesan cheese

Bay leaves

Thyme

Rosemary

Salt

Olive oil

Instructions 

Debone the saddle of lamb and keep the bones for realizing the stock.

To realize the stock:

- Heat up some oil in a pot

- Cook bones in pot until browned

- Add in diced carrots and onions, continue to cook until browned

- Add in water until it covers all ingredients

- Add in bay leaves and thyme and leave to simmer

Once stock is cooked, strain it, reduce and thicken it up.

Heat up pan with olive oil, reduce to low heat and sear lamb, seasoning with rosemary and salt, finish in the oven to medium rare and let rest.

In a small pot, heat up the butter, add in rice, some stock and some water and let rice cook. When the rice is cooked, add in cream and grated parmesan cheese and mix evenly.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com