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Beef Stroganoff Express (7 ProPoint)


Source: Maraboutchef

Serves 4:

Cooking in a microwave ond es

50 g butter 41%

1 onion, chopped 2 cloves garlic mashed
1 teaspoon paprika
250g of sliced mushrooms paris
500 grams of beef tenderloin
thinly 2 tablespoons flour
200 ml beef broth defatted
1 tablespoon of port
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
125 ml cream 3%
1 tablespoon fresh chives

Mix butter, onion, garlic and paprika in a bowl and cook, covered, 4 minutes on high power, stirring once during cooking.

Add mushrooms and cook 2 minutes, uncovered on high power. Coat meat with flour, then add the mushrooms and cook 2 minutes, uncovered on medium power.

Add broth, port wine, tomato paste and Worcestershire sauce and cook 15 minutes uncovered on medium power until the meat is done and sauce has thickened. Stir in cream and chives.

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Tagliatelle with salmon and Parmesan (9 points)

Recipe from: the internaute.com

Serves 4:

450 grams fresh tagliatelle
300g of salmon fillet
50g grated parmesan 2 onions

20 cl whipping cream 3%
10 cl white wine
1 tablespoon lemon juice
1 tablespoon garlic powder salt and pepper

Parsley powder


and detail Peel onions and cut into pieces salmon into cubes.

In a skillet, sauté onions 1 minute. Add the salmon cubes, salt and pepper. Add garlic and 2 tablespoons of parsley powder. Leave fry 3 minutes, then reduce heat.

Deglaze with white wine and lemon juice. Sprinkle 20g of grated parmesan, then simmer gently, covered for 20 minutes. Once salmon is cooked, stir in the cream and stir. Adjust seasoning if necessary.

Boil a large pot of water, add 2 pinches of salt, dip the noodles.

Once the pasta cooked, drain them, place them on plates, add the mixture over salmon, onions and cream, then sprinkle with Parmesan cheese.

Serve immediately.

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Caramelized Pear Crumble and biscuit (3.5 points)


Source: Cyril Lignac

For 2 persons:

2 pears
4 speculoos
10 cl of cream to 3%
4 teaspoons of butter at 20%
2 tablespoons fructose
1 pinch sea salt

Peel and cut pears into pieces.

In a pan, put to cook fructose on low heat until a light caramel.

Remove from heat and gradually add the cream and return to simmer, stirring constantly, gradually increasing the temperature until the cream thickens.

Preheat oven to 180 ° C.

Crush the biscuit with a rolling pin to get rather fine crumbs. Cut butter into small pieces.

In a bowl, combine biscuit with butter. Knead with fingers, the result should be quite grainy. Add pinch of salt.

In small ramekins, place the pears and caramel mix. Cover with crumble and bake for 10 minutes.

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Pancakes (1 point per pancake)


For 12 pancakes:

150 gr flour 1 egg

1 egg white 210 ml skimmed milk 210 ml water

20 grams of butter at 20%
1 pinch of salt

In a bowl, put flour and salt. Break the egg-y, add egg whites and mix until a smooth paste.

Fold in gradually the milk and water, then add the melted butter. Beat this batter well enough liquid.

Cook the pancakes by pouring a little batter into a hot frying pan over high heat. Made immediately travel the dough to spread very thinly.
When a pancake is cooked on one side, flip and let cook until it comes off easily.

With an electric mixer, work is even simpler: Put all solid ingredients and liquids both in a bowl, mix and beat a few seconds.