A small salad hummmm, very good !! for 2 in main course. Ingredients: 1 salad (for me heart of lettuce or iceberg), 1 avocado, 2 hard boiled eggs, 1 small box but, about 250g of gizzards of poultry.Olive oils, salt, pepper, balsamic vinegar ....

Green salad and poultry gizzards

 Green salad and poultry gizzards

A small salad hummmm, very good !! for 2 in main course.

Ingredients: 1 salad (for me lettuce heart or iceberg), 1 avocado, 2 hard boiled eggs, 1 small tin but, about 250g of poultry gizzards.Olive oils, salt, pepper, Balsamic vinegar.

I preferred to serve the plate.

Cook the eggs with the hard.

Cook the gizzards in a short broth of Once the gizzards are cooked drained and left to cool.

Place the salad in the plates, peel and cut the avocado in dice and divide in the plates and drain for the corn, deci In the plate, place the hard-boiled eggs, the slices and place them on the plate. Season the gizzards with salt and pepper and lightly grill them in the pan. Pour a drizzle of olive oil, balsamic vinegar (spray it is Nikel) Put the gizzards in the plate and enjoy with a good slice of fresh bread.

My husband added croutons and fried onions.

Good appetite!

 CArbonade

-1kg3 of beef with bourguignon (I want leftovers) -1 tablespoon of oil -2 onions -30g of butter -75cl of amber beer for me (lâ goudale) -1 teaspoon of blond vergeoise -1 spoonful flour soup -4 slices of gingerbread -mustard ......

 Crust pastry

For the dough and for 2 dough: 1 kg flour type 45 500 gr of softened butter to cut into small pieces 2 whole eggs 1 glass of warm water 15 gr of salt to dissolve in the glass of water Ingredients for 2 pies 750 gr lean veal 450 gr of loin ......

 Stuffed Potatoes

Ingredients for 2: 2 large potatoes, 250 g bacon matches, 1 tray mushrooms, 1 large onion, 4 slices of goats. Preheat oven to 180 degrees. Cook potatoes in water with skin or wrapped in water....

 Salad with pearls, salmon and prawns

A salad that I tasted in Martinique and I love the refreshing side. We can serve as a verrine or make it in a salad bowl. For 8 people or 20 verrines: 250 g pasta "pearls" 100g salmon or trout 1 tablespoon ......