Ail doux / Mild garlic
Catégorie : Uncategorized
Hasselback potatoes in basil sauce
Hasselback potatoes in basil sauce
Pour 4 personnes
- Temps de préparation : 15 minutes
- Temps de cuisson : 45 minutes
Ingrédients
- 8 pommes de terre
- 80 g de sauce basilic Bornibus
- 1 cuillère à soupe d’huile d’olive
- poivre, sel
Recipe
- Preheat the oven to 200°C.
- Wash the potatoes thoroughly.
- Slice the potatoes crosswise at regular intervals of about 2 mm, taking care to keep each potato whole.
- Arrange the potatoes in an ovenproof dish. Oil the base of the dish.
- Brush the potatoes with the pesto sauce using a silicone brush, taking care to put the sauce between the cuts in the potatoes by spreading each incision with a knife.
- Season with salt and pepper.
- Place in the oven for approximately 45 minutes.
- Cover with aluminium foil when the potatoes have a nice colour.
Tips and advice
To make sure you don’t cut the potatoes all the way through, you can place them between two wooden chopsticks. This way, the chopsticks will stop your cut at the right height.
Depending on the size of the potatoes, the cooking time will vary. It’s best to choose special oven potatoes, and for even cooking, use potatoes of the same size.
Recipe on www.diet-et-delices.com.
Tomato-mozzarella salad revisited
Tomato-mozzarella salad revisited
Preparation
- Bring a pan of salted water to the boil.
- Plunge the farfalle into the boiling water and stir for 7 minutes.
- Drain the farfalle.
- Add the Bornibus basil sauce and mix.
- Cut a few sundried tomatoes into quatiers.
- Add to the farfalle.
- Season with salt and pepper and enjoy!
Ingredients
- 3 large ripe tomatoes
- 2 balls of mozzarella
- Bornibus basil sauce
- Bornibus capers
- salt
- pepper
Stuffed pastries
Stuffed pastries
Ingredients
- Bornibus doughnuts
- Garlic & herbs cheese
- Cranberry confit
- Balsamic vinegar
- Cottage cheese
- 2 small carrots
- 1 large orange
- Chives
- Coriander
- Salt
- Pepper
Preparation
Garlic & fine herbs stuffing
Mix one tablespoon of Garlic & Fine Herbs with one tablespoon of fromage frais.
Season with pepper.
Cranberry filling
Cook the cranberry jelly over a low heat. Add a teaspoon of balsamic vinegar.
Reduce until you obtain a soft jelly.
Orange carrot filling
Steam 2 carrots for 30 minutes. Then blend them.
Add the juice of an orange and a few coriander leaves.
The pastries
Gently hollow out the pastries and add the different fillings.
Place the pastries on a tray with a few stems of chives.
Bornibus aperitif skewers
Bornibus aperitif skewers
Pour 2 personnes
Temps de préparation : 30 minutes
Temps de cuisson : 10 minutes
Ingrédients :
- 2 petits pains au sésame
- Poivrons rouges grillés Bornibus coupés en tranches
- 2 cornichons Bornibus aigre-doux
- 2 steaks hachés
- 2 tranches de pastrami
- 2 tranches de Comté
- Quelques feuilles de roquette
- 1 cuillère à soupe d’huile d’olive
- Moutarde en grains Bornibus
- Mayonnaise Bornibus
- Poivre, sel
Preparing the feta and piquillo pepper kebabs
Place a piece of piquillo pepper on a cube of feta cheese on a skewer. Season lightly with pepper and add a few drops of olive oil.
Preparing the chorizo and sun-dried tomato kebabs
Place a piece of sun-dried tomato between two thin slices of chorizo on aperitif kebabs.
Preparing the sweet garlic and cucumber kebabs
Place a piece of sweet garlic on a cucumber cube on a skewer.
Preparation of the goat’s cheese and small pastry skewers
Place a small pastry on a thin slice of goat’s cheese.
Season lightly with pepper.
Pasta salad with basil sauce and sun-dried tomatoes
Pasta salad with basil sauce and sun-dried tomatoes
Preparation
- Bring a pan of salted water to the boil.
- Plunge the farfalle into the boiling water and stir for 7 minutes.
- Drain the farfalle.
- Add the Bornibus basil sauce and mix.
- Cut a few sundried tomatoes into quatiers.
- Add to the farfalle.
- Season with salt and pepper and enjoy!
Ingredients
- Farfalle
- Bornibus basil sauce
- Bornibus sun-dried tomatoes
- Salt
- Pepper
Bornibus sushi
Bornibus sushi
Ingredients
- 220g rice
- Salmon fillet
- Fillet of sea bream
- 2.5 tbsp. soy sauce
- 2 tbsp. sugar
- Rice vinegar
- Salt
- Bornibus wasabi mayonnaise
Preparation
Rinse the rice under running water until clear. Drain for 1 hour.
In a saucepan with 1 litre of boiling water, cover and cook for 2 minutes over a high heat, then for 5 minutes over a medium heat. Finally, cook for a further 15 minutes over a low heat.
When the rice is cooked, cover the pan with a cloth and replace the lid. Leave to rest for 15 minutes.
Spread the rice evenly in a long dish.
In a bowl, mix the rice vinegar, sugar and salt. Stir until the sugar has dissolved completely. Sprinkle over the rice. Leave to cool.
Season the fillet of sea bream with salt and leave to stand for 1 hour. Place in a dish, sprinkle with vinegar and marinate for 30 minutes. Put the fillet on a spit and grill on the skin side until golden. Cut 4 thick slices.
Also cut 4 slices from the salmon fillet.
Place a slice of fish in the palm of your hand, add a dab of wasabi mayonnaise and 2 spoonfuls of rice.
Make rectangles 6 cm long, folding the edges of the slice over the rice.
Enjoy!
Maxime Bonnabry’s Burger Toqué
The Bornibus Team Burger
Ingredients
- Gluten-free bun
- Bornibus sweet and sour gherkins
- Sucrine leaves
- Farmhouse cheddar
- Green tomato
- Yellow tomato
- Red tomato
- Red onion
- Fried onions
- Beef steak
- Homemade mayonnaise with Bornibus honey mustard
- Ketchup
- Bornibus grainy mustard
This magnificent burger was created by the talented Maxime Bonnabry, winner of the Burgers Toqués 2015 competition.
Many thanks to Maxime Bonnabry for using Bornibus products in his burger recipe.
We would like to congratulate him once again on his great victory in the Burgers Toqués 2015 competition and hope that our Bornibus products will give him new inspiration.
Bornibus products will give him new ideas for new creations!
Dijon-style eggs
Dijon-style eggs
Serves 4
Preparation time: 15 minutes
Cooking time: none
Ingredients :
- 6 eggs
- 1 jar of crème fraîche
- 1 spoonful Bornibus Dijon mustard
- handful of parsley
- salt and pepper
Recipe:
- Cook the eggs for 8 to 9 minutes in boiling water.
Cool under cold running water. - Shell and slice the eggs.
- While the eggs are cooking, mix the crème fraîche and mustard.
- Pour the cream into a bowl.
- Season with salt and pepper.
- Place the egg slices on top of the cream.
- Sprinkle with chopped parsley.
Recipe available at www.marieclaire.fr.
Tia Gourmet
Tia Gourmet
Concept Store Épicerie Fine / Restauration / Salon de Thé / Cave à vin
Si vous passez par Tours, ou que vous y habitiez, et qu’un petit creux ou qu’une envie culinaire vous démange les papilles, pensez à aller faire un petit détour du côté de chez Tia Gourmet. Concept store adulé des gourmands tourangeaux, vous y retrouverez nos produits Bornibus pour votre plus grand plaisir!
« Situé dans le centre historique de Tours, c’est un superbe endroit (vieille pierre, belle déco) pour prendre un verre ou manger un morceau. La partie boutique propose des produits originaux et de qualité »
