Some ICS recipes
Pizza Base: 1 pizza crust
*v
egetable topping: 6 tablespoons tomato sauce + 100 g diced zucchini
+ 50 g diced bell peppers + 50 g sliced eggplant +2 small sliced toma-
toes + 50 g shredded gruyere + oregano + salt + pepper.
*r
oquefort and smoked bacon topping: 6 tablespoons tomato sauce +
100 g smoked bacon + 100 g roquefort in small chunks + 50 g walnuts
+ 60 g shredded gruyere.
*sausage and f
romage blanc topping: 200 g drained farm cheese spread
on the crust + 4 sausages, sliced + 150 g ham, slivered + 5 olives + 50
g shredded gruyere + oregano + salt + pepper.
Quiches: Base: 1 aluminium mould, diameter 27 to 30 cm
1 ready-to-use short crust
3 beaten eggs + 50 cl heavy cream
salt, pepper, nutmeg.
V
arious fillings: 200 g precooked larding bacon
or - 1 kg cooked endives + 200 g shredded gouda
or - 200 g broccoli + 100 g larding bacon + 50 g blue cheese
or - 200 g salmon + 100 g spinach, cooked and drained
Roast beef PARSLEY-SAUTERNES SAUCE WITH ROQUEFORT:
Cook two tablespoons of snipped shallots in butter until translucent. Add
10 cl Sauternes, let it evaporate. Add 100 g Roquefort, let it melt slowly. Add 20
cl liquid cream, salt, pepper. Bring to a boil.
Pork roast
Pork with prunes
Ask the butcher to carve a hole through the length of the roast. Stuff 20
prunes inside. Serve sliced with its juices or cold with an endive salad.
69
GB
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