“Tous en cuisine”: the summary of the recipes of the week from May 11 to 15 by Cyril Lignac: Femme Actuelle Le MAG

With his show All in the kitchen!, Cyril Lignac offers daily, Monday to Friday at 6.45 p.m., gourmet recipes easy to reproduce at home. You have not noted the list of ingredients or you want to redo a recipe? Find here all the recipes and the list of ingredients from last week!

The recipes and the list of ingredients for the week of May 11 to 15, 2020

Monday May 11: Cauliflower gnocchi, pea pesto and coconut rocks
Tuesday, May 12: Spicy roasted chicken bricks and feta and pineapple confit in the oven with bergamot
Wednesday May 13: Strawberry roll cookie, light whipped cream
Thursday May 14: Duck Parmentier Hash, Parmesan Cream
Friday May 15: Crispy salmon, mango rice, onion and sweet sesame onion vinaigrette with apples and cinnamon

Monday May 11: Cauliflower gnocchi, pea pesto and coconut rocks

The ingredients for 4 people :

  • 600 g prepared cauliflower tops
  • 80 g rice flour
  • 1 teaspoon of fine salt
  • 100 g peas cooked in salted water
  • 1 clove of peeled garlic
  • 20 g of washed mint leaves
  • 30 g toasted pine nuts
  • 30 g parmesan cheese + 1 piece for grating
  • 15 cl whole liquid cream
  • Some pistachios
  • Olive oil
  • Fleur de sel
  • Fine salt & freshly ground pepper

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#TousEnCuisine Cauliflower gnocchi, pea pesto with mint by @cyril_lignac 😋⬇️ INGREDIENTS FOR 4 PEOPLE – 1 cauliflower: the tops prepared only (600g) – 80g of rice flour – 1 teaspoon of coffee fine salt – 100g of peas cooked in salted water – 1 clove of peeled garlic – 20g of washed mint leaves – 30g of toasted pine nuts – 30g of Parmesan cheese + 1 piece for grating – 15cl of whole cream Some pistachios – Olive oil – Fleur de sel – Fine salt & freshly ground pepper USTENSILES – 1 casserole dish + 1 colander + 1 salad bowl with ice cubes – 1 tea towel + 1 salad bowl – 1 blender + 1 knife – 1 frying pan + 1 spatula + 1 microplane In the small mixer of the robot, place the garlic, half a teaspoonful of fleur de sel and the mint leaves, start to mix, add the peas, the pine nuts, pour the parmesan and 2 tablespoons olive oil soup, mix. Check the seasoning of salt and pepper. In a saucepan of boiling salted water, pour the cauliflower tops *, cook well, then drain and cool. Place them in a cloth and squeeze to remove excess juice. Place in the mixer bowl, start mixing, add the flour and fine salt, mix to obtain a homogeneous dough. Place the dough on the clean work surface, form a round ball and cut it into 4, spread in thin rolls of 2cm in diameter then cut into sections of 2 to 3cm long. Reserve. In a hot pan, pour a dash of olive oil, place the gnocchi, color them and then add the pesto. Pour the cream, coat the gnocchi. Place them on plates, grate Parmesan cheese and add the pistachios. To serve. * You can keep some raw tops to add crunch: cut them into thin strips and place them at the end on the plates. #repost @cyril_lignac

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The ingredients for 4 people :

  • 3 egg whites
  • ½ teaspoon lemon juice
  • 120 g sugar
  • 1 vanilla pod
  • 30 g almond powder
  • 1 pinch of fine salt
  • 125 g grated coconut

Tuesday, May 12: Spicy roasted chicken bricks and feta and pineapple confit in the oven with bergamot

The ingredients for 4 people :

  • 4 white roast fillets, cut into small cubes
  • 1 peeled and chopped onion
  • 20 g butter
  • 1¼ bunch of mint leaves, chopped
  • ¼ bunch cored leaves, chopped
  • 100 g very reduced tomato sauce
  • pinch of curry powder
  • 200 g feta cheese, cut into small cubes
  • 20 g raisins and swollen with hot water
  • 4 brick sheets
  • 2 egg whites
  • olive oil
  • fine salt and freshly ground pepper

The ingredients for 4 people :

  • 1 small whole Victoria pineapple, peeled and without eyes but with the feather duster hanging
  • 1 vanilla pod scraped + 30g butter ½ salt ointment
  • 50 g of candy of your choice mixed (berlingots / harlequin type) with bergamot
  • 20 g amber rum

Wednesday May 13: Strawberry roll cookie, light whipped cream

The ingredients for 4 people :

  • 2 egg yolks
  • 4 egg whites
  • 3 whole eggs
  • 135 g sugar (+ 85 g for whites and 65 g sugar for strawberries)
  • 85 g flour
  • 5 g butter
  • 125 g mascarpone
  • 25 cl of whole liquid cream 35%
  • 90 g strawberry puree
  • 300 g fresh strawberries
  • 1 jar of strawberry jam

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#TousEnCuisine Strawberry biscuit, light whipped cream from @cyril_lignac 🍓⬇️ Preparation time: 15 minutes Baking time: 25 minutes INGREDIENTS FOR 4 PEOPLE – 2 egg yolks – 3 whole eggs – 135g sugar – 85g sugar – 4 egg whites – 85g of flour – 5g of butter – 125g of mascarpone – 25cl of whole liquid cream 35% – 65g of sugar – 90g of strawberry puree – 300g of fresh strawberries – 1 jar of strawberry jam USTENSILES – 1 baking sheet + 1 silicone sheet or parchment paper + 1 angled spatula – 1 salad bowl + 1 hand mixer – 1 salad bowl + 1 whisk – 1 salad bowl + 1 maryse – 1 grid + 1 saucepan + 1 whisk + 1 brush Preheat the oven at 210 ° C. In a bowl, mount the yolks with the whole eggs and the 135g of sugar on the ribbon, add the flour to the maryse, set aside. In a second bowl, mount the 85g of sugar with the egg whites until they form a bird’s beak. Gently mix the two devices together. Pour onto a baking sheet with buttered silicone edges or onto a sheet of buttered silicone placed on a baking sheet. Spread lightly to homogenize the cookie. Bake for 5 minutes. In a salad bowl, pour the mascarpone, relax it with the liquid cream and the sugar then mount with the hand mixer in whipped cream. Gently add the strawberry puree. Reserve. At the end of baking, turn out the cookie upside down on a damp cloth, cut the edges into a rectangle. Coat with the strawberry whipped cream without crushing it and add the diced strawberries. Roll the cookie and place it on a wire rack. Pour the jam into a saucepan, heat it slightly. Brush the jam over the cookie. Chill ½ hour for the icing to cool and serve in slices. #repost @cyril_lignac

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Thursday May 14: Duck Parmentier Hash, Parmesan Cream

The ingredients for 4 people :

  • 3 duck confit thighs
  • 1 peeled onion
  • 6 washed mushrooms
  • 3 ripe tomatoes
  • 20 cl of cube broth
  • 1 bunch of chives
  • 600 g peeled bintje potatoes
  • 100 g butter
  • 30 cl milk
  • 50 cl liquid cream
  • 8 tablespoons grated parmesan and a piece of parmesan
  • 2 arugula handles
  • olive oil & wine vinaigrette
  • fine salt and freshly ground pepper

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#TousEnCuisine The minced parmentier duck, parmesan cream by @cyril_lignac 🍴⬇️ Preparation time: 15 minutes Cooking time: 25 minutes INGREDIENTS FOR 4 PEOPLE – 3 duck confit legs – 1 peeled onion – 6 washed mushrooms – 3 tomatoes blackberries – 20cl cube broth – 1 bunch chives – 600g peeled Bintje potatoes – 100g butter – 30cl milk – 50cl liquid cream – 8 tablespoons grated parmesan cheese + 1 piece of parmesan cheese – 2 handfuls of arugula – olive oil & wine vinegar – fine salt and freshly ground pepper USTENSILES – 2 saucepans + 1 colander + 1 puree press + 1 whisk – 1 board + 1 slicing knife + 3 ramekins – 1 casserole dish + 1 spatula – 1 pan + 1 whisk – 1 dish Cut the potatoes into cubes and immerse them in a pan of salted water. Cook for 12 minutes until cooked through, then drain and pass through a potato masher over a saucepan with half the hot milk and the butter. Mix the puree and season with fine salt. If it is too thick, you can add a little milk or butter as desired. Preheat the oven in grill mode to 200 ° C. In a saucepan, pour the cream and reduce it by half. Add the grated parmesan, mix and set aside. (If you make the mince the day before, make the Parmesan cream the same day because it does not keep cool) Chop the onion, mince the mushrooms and cut the tomatoes into pieces. Keep them separately. In a hot casserole dish with a drizzle of olive oil, sauté the onion over low heat to obtain a blond color, add the mushrooms, let the natural water come out and reduce it, add the tomatoes and broth. Cook for 5 minutes. Meanwhile, shred the duck legs. Add them to cooking without the fat. Cook for 10 more minutes. In a dish, spread the simmered meat, over the mash and cover with Parmesan cream. Put in the oven and brown for 12 minutes. Serve with the arugula in vinaigrette, a few parmesan shavings and a little chopped chives. #repost @cyril_lignac

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Friday May 15: Crispy salmon, mango rice, onion and sweet sesame onion vinaigrette with apples and cinnamon

The ingredients for 4 people :

  • 4 120g salmon steaks
  • 1 seed mixture: 100 g sesame + 100 g puffed rice coarsely mixed
  • 2 egg whites
  • 50 g potato starch or cornstarch
  • 150 g raw basmati rice for cooking
  • 1 peeled mango
  • 1 piece of ginger, 4 cm peeled and grated or mashed
  • 3 new onions, washed and thinly sliced
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons rice vinegar
  • 4 tablespoons soy
  • 2 tablespoons mustard
  • sunflower oil
  • fine salt and freshly ground pepper

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#TousEnCuisine Crispy salmon, mango rice and sesame onion vinaigrette 🐟⬇️ Preparation time: 15 minutes Cooking time: 30 minutes INGREDIENTS FOR 4 PEOPLE – 4 salmon steaks of 120g – 1 mixture of seeds: 100g of sesame + 100g of puffed rice coarsely mixed – 2 egg whites – 50g of potato starch or cornstarch – 150g of raw basmati rice to cook – 1 peeled mango – 1 pieces of ginger of 4cm peeled and grated or mashed – 3 onions washed and finely chopped – 4 tablespoons toasted sesame oil – 4 tablespoons rice vinegar – 4 tablespoons soy – 2 tablespoons mustard – sunflower oil – olive oil – salt fin and freshly ground pepper – lime and a few leaves of coriander UTENSILS – 1 board + 1 paring knife – 1 salad bowl + 1 whisk – 1 frying pan – 1 pan + 1 spatula In a salad bowl, pour the mustard, the oil se same, the rice vinegar and the soy sauce, add the grated ginger and the chopped new onions. Mix and keep cool. Cook the rice. In a plate, pour the starch. In a second plate, pour the egg whites seasoned with salt and pepper. In a third plate, pour the mixture of sesame seeds and puffed rice. Place the fish steaks in the starch, then in the egg whites and then in the seed mixture. In a hot frying pan with a drizzle of oil, place the fish and cook until a blond color is obtained. Pour the rice into a frying pan and reheat it with a little olive oil. Cut the mango into cubes. Place the rice on the plates, then the sliced ​​fish and the diced mango on top, pour the vinaigrette sauce, grate the lime and add a few cilantro leaves. #repost @cyril_lignac

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The ingredients for 4 people :

  • 1 ½ cups brown sugar
  • 1/3 cup of oil
  • 1 egg
  • 1 cup buttermilk (1 cup milk + 1 tablespoon white vinegar)
  • 1 teaspoon vanilla
  • 1 teaspoon of baking soda
  • 2 ½ cups flour
  • 2 ½ cups chopped apples
  • ½ cup sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon melted butter
  • butter for the mold

Read also :

⋙ Cyril Lignac: the recipe for the soft chocolate and vanilla marbled cake

⋙ “All in the kitchen”: the recipe for real gratin dauphinois by Cyril Lignac

⋙ “Everyone in the kitchen”: does Cyril Lignac really work at home?