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How to easily make asparagus mousse in only nine steps

Asparagus mousse (for four servings) :

Preparation : 15 minutes

Cooking : 20 minutes

Ingredients

  • 1kg asparagus
  • 30cl semi-skimmed milk
  • 6 gelatin leaves
  • 2 eggs
  • 1 tablespoon low fat cream
  • Salt
  • Pepper

Steps

  • Clean and peel the asparagus then cut them into small pieces. You can keep asparagus tips aside for decoration.
  • Bring milk to a boil and cook your asparagus for 20 minutes.
  • Blend everything using a liquidizer.
  • Soften your gelatin leaves in cold water and strain.
  • Add the gelatin leaves and the low fat cream.
  • Add salt, pepper and let cool for a few minutes.
  • Beat your eggs and add them to the preparation.
  • Pour and spread the mixture into four ramekins. Leave them in the fridge for 2 hours.
  • Unmold in plates before serving, done !

Personal tips

You can use the asparagus tips as decoration. You can also serve your asparagus mousse with full asparagus seasoned with a vinaigrette sauce.

A dry white wine will go very well with your asparagus mousse !

How To Easily Make Cauliflower Soup In Only Eight Steps

Cauliflower soup (for six servings) :

Preparation : 15 minutes

Cooking : 20 minutes

Ingredients

  • 1 cauliflower
  • 2 potatoes
  • 75cl water
  • 1 poultry stock
  • 50g butter
  • 2 tablespoons sour cream
  • Salt
  • Pepper
  • Oregano

Steps

  • Clean the cauliflower and drain it.
  • Cut the cauliflower into florets and chop them. Don't forget to core and to remove head.
  • Peel and slice your potatoes finely.
  • In a large saucepan, pour 75cl water and put the chopped cauliflower, sliced potatoes, poultry stock, oregano and salt.
  • Bring to a boil and cook for 20 minutes.
  • In a pan, mix sour cream and butter. Cook over low heat for a few mintues until it thickens.
  • Mix the two mixtures together. Stirr gently to combine.
  • Add salt and pepper, done !

Personal tips

This soup is best served hot and creamy. Add salt if needed. You can cook the same recipe adding 2 whole milk cups.

Don't forget to decorate your soup with cauliflower hints on the top !

A dry white wine will go very well with your cauliflower soup.

How To Easily Make Cheese Soufflé In Only Ten Steps

Cheese soufflé (for four servings) :

Preparation : 15 minutes

Cooking : 35 minutes

Ingredients

  • 4 large eggs
  • 150g grated gruyère
  • 60g butter
  • 60g flour
  • 40cl milk
  • Ground nutmeg

Steps

  • Preheat the oven to 180 ° C / 350 ° F (thermostat 6). Butter a gratin dish.
  • Heat butter in a casserole dish, add the flour and stir quickly for 1 minute.
  • Add the milk and whisk for a few minutes over low heat.
  • Remove the casserole dish from the stove.
  • Separate the whites from the yolks and beat the whites firmly until stiff. Add a pinch of salt.
  • In the casserole dish, add the egg yolks one after the other. When done, add the gratred gruyère.
  • Add a pinch of ground nutmeg and pepper. Don't salt too much because the grated gruyère is already salty.
  • Add the egg whites while stirring slowly.
  • Pour the whole mixture into the mold, up to 4 centimeters maximum from the edge.
  • Bake for 35 minutes in the fan-assisted oven. Check the cooking from time to time.

Personal tips

If you have a hard time beating your eggs whites until stiff, simply add instant yeast to the mixture !

A dry white wine is highly recommended with your cheese soufflé.

How To Easily Make Celery Remoulade In Only Seven Steps

Celery remoulade (for four servings) :

Preparation : 15 minutes

Cooking : 0 minutes

Ingredients

  • 1 celeriac (celery root)
  • 1 egg yolk
  • 1 teaspoon strong mustard
  • 25cl oil
  • 2 tablespoons vinegar
  • Lemon juice
  • Salt
  • Pepper

Steps

  • Peel the celeriac : first cut off the top and bottom then stand the celeriac upright to cut the remaining peel off in vertical stripes. Rince it and drain it.
  • Chop it into tiny cubes and pour lemon juice all over.
  • Then prepare the remoulade sauce : in a bowl, put the egg yolk, the mustard and a few drops of vinegar.
  • Whisk in mayonnaise while pouring a trickle of oil.
  • To thin the mayonnaise, add two tablespoons of vinegar one after the other.
  • Season and mix with grated celery.
  • Let cool in the fridge for two hours.

Personal tips

To avoid the sometimes strong celery taste, you can put water to a boil and add the grated celery for a minute or two. The taste will be softer.

A dry white wine will be perfect for your celery remoulade !

How To Easily Make French Onion Soup In Only Nine Steps

French onion soup (for four servings) :

Preparation : 25 minutes

Cooking : 20 minutes

Ingredients

  • 5 big onions
  • 50g butter
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 20cl white wine
  • 1l water
  • 6 white bread slices
  • 100g grated comté
  • Salt
  • Pepper

Steps

  • Peel and chop the onions.
  • In a saucepan, melt butter with oil and brown the onions until they are slightly golden.
  • Add flour, hot water, white wine, salt and pepper.
  • Cover and cook over low heat for 20 minutes.
  • Put the white bread slices in the oven or in the toaster.
  • Once toasted, put one bread slice at the bottom of a bowl.
  • Sprinkle with grated comté and pour the soup over.
  • Sprinkle again with the remaining grated comté.
  • Put those bowls in the oven to brown the cheese on the top, done !

Personal tips

You can add chicken broth to your French onion soup, it will be tastier !

A dry white wine is highly recommended with your French onion soup.