Ham and goat cheese croque : Generously butter the bread slices. Add 2 slices of goat's cheese to one slice, followed by a slice of ham. Close the croque with the remaining slice of bread. Cook the croque in a croque-monsieur maker or under the broiler for a few minutes, turning halfway through cooking.
Prepare a parsnip mash. Cook the parsnips in salted water, then blend with a bit of cream and the knob of butter. Prepare the foam. Warm the cream in a pot with 10 g / 2 tsp of onion butter and the fried onions. Let infuse, then filter and pour into a siphon. Before serving, warm the siphon in a bain marie.
Peel and mince the shallots. Peel and shape the Jerusalem artichokes. In a pan, sweat the shallots in the onion butter. Add the artichokes, cover and cook for 10 min. Pour in water to cover. Boil for another 20 min. then blend. Add the cream and check the seasoning.
Peel and chop the vegetables. In a pot, melt 25 g / 5 tsp Bordier Onion Butter. First cook all the root vegetables. After 10 min., deglaze with 5 cl / ¼ cup wine, then cook uncovered. The vegetables should be golden and tender. If necessary, deglaze with water while cooking.
Mix the dry ingredients with the butter using your fingertips until the mixture takes on a sandy quality. Fold in the whole egg, cheese, rosemary and fleur de sel. Knead quickly to form a ball of dough, then roll out into a long tube, as for cookies.
Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning. Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.
Slice the baguettes in two lengthwise. Spread the lower slice with the Onion Butter. Top with the slices of prosciutto. Top with the second slice and wrap individually, then roll in plastic wrap and freeze 15 minutes. Preheat the oven to 210°C / 410°F (gas mark 7).
Smoothness of the cream and flaky texture of the onion Meeting with the Johnnies and Jennies of Roscoff, 2016 Union of two everyday Breton products: butter, a vital pleasure and onion, one of the delicacies that the land provides in the Roscoff region. Salty and sweet notes, smoothness of the cream and flaky onion
In a saucepan, boil the cube in 1L of water and leave to simmer throughout the preparation. Peel and slice the onion and sauté in a frying pan over high heat with a drizzle of olive oil until lightly colored.
Slice the eggplants lengthwise and shape them into strips. Peel and core tomatoes, cut into quarters and dry in raspberry butter at 80° for 2 hours.
Brown your chicken in 1/3 Bordier vanilla butter and a drizzle of oil to prevent the butter from burning. Remove the chicken and add the chopped onion until it melts.
Wash, peel and dice the pumpkin into small cubes. Finely slice the onion and sauté in a pot with the butter, then add the cubed pumpkin. Sauté for a few minutes, then cover with water, and add a pinch of salt, pepper, and the bay leaf. Cook for 15 minutes until the pumpkin has cooked well.
Wash and slice the vegetables into small cubes. Heat a Dutch oven with the olive oil and sweat the garlic and onion for 2 minutes. Add the vegetables and 30 g / 2 tbls. Bordier Espelette Chilli Butter. Stir and cook for 20 minutes stirring at regular intervals. Check the seasoning.
Place the carrots in a pot and cover with water. Add a knob of butter. Cook until soft. Puree and mix with 15 g / 3 tsp. butter and the carrot juice. Shell the langoustines leaving only the tail. Set aside the shells and heads.
Slice the zucchini / courgettes and tomatoes. Slice the garlic thinly. Slice the onions. Carefully mix the olive oil, salt, pepper and Rosemary. Prepare the crumble, mixing the flour, seaweed butter and parmesan to obtain a sandy dough.
Make the herb butter: mix the butter, the herbs, the bread and the lemon juice. Spread the butter between two pieces of parchment paper and refrigerate. Boil the vegetables in separate pots, then saute them in a dab of smoked salt butter.
Butter with powerful and mouth-watering aromas created by our Viking ancestors Encounter with a spice merchant, 2007 The powerful and mouth-watering aromas, created by our Viking ancestors, enhance the butter cream. The ideal butter in fall and winter, it is the perfect accompaniment for white meats, game, or fish st
Wash the potatoes, cook in boiling salted water for 20 minutes and cut into slices. Preheat oven to 180°C. Peel and slice the onions, brown them with the bacon and add the potatoes. Deglaze with a glass of white wine. Add the cream, salt and pepper.
To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
Cut the filet mignon into four steaks. Add the butter to a Dutch oven and cook without browning. Salt and pepper to taste. Add the sliced onions and shallots as well as the crushed clove of garlic. Sweat.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe