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| Stuffed
peppers
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Ingredients
:
serves 4
1
Brin,
2 average sized red and green peppers
200g sliced cultivated mushrooms
150g sweet corn grains,
1 onion, 2 tablespoons of bread crumbs,
olive oil , salt, pepper.
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Brown the chopped onion in a little olive oil.
• Add the courgette and finely chopped tomato..
• Leave to cook until tender.
• Add the mushrooms and sweet corn, salt, pepper and leave to cook
for
5 mins. on a very low heat.
• Once off the heat, add the bread crumbs and diced Brin.
•Mix carefully and leave to stand while preparing your peppers.
•Remove a lid from the stalk end of the peppers, remove the seeds
and fill them with the stuffing.
•Bake in a hot oven (200C°) for 45 mins.
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| Potatoes
served with Pavé d'Affinois |
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Ingredients
:
serves
4
4
big potatoes
2 Pavés d'Affinois
nutmeg
parsley
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•Wash and wrap
the potatoes in aluminium foil..
•Bake in a hot oven (200C°) for 45 mins.
•When the potatoes are baked, hollow them and stuff them with finely
diced Pavés d'Affinois.
•Sprinkle with nutmeg and finely chopped parsley.
•Brown in the oven for
a few minutes.
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| Plaisir
Pancakes |
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Ingredients
:
serves
4
1 Plaisir,
8 fairly thick pancakes, 250 g cultivated
mushrooms sliced, salt and pepper, nutmeg and parsley
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• Spread evenly
the thin slices of Plaisir and the mushrooms on each of the pancakes.
• Season with salt, pepper and nutmeg. Fold the pancakes in 4 and
place them in a greased dish. Melt the cheese in an oven preheated to
180°C for 10 mn.
• Decorate with parsley before serving.
Alternatively
If you do not have much time, you can adapt this recipe for
the micro-wave oven (1 minute per filled pancake, on maximum)
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Brebicet
potatoes on a bed of peppers and courgettes
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Ingredients
:
serves
4
2
Brebicet,
4 big potatoes,
1 courgette,
1 red pepper,
salt, pepper,
olive oil.
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•Wash and wrap
the potatoes in aluminium foil.
•Bake in a hot oven (200C°) for 45 mins.
•Cut the courgette and red pepper into small pieces. Cook them
together in a tablespoon of olive oil. When the vegetables are tender,
mix them, add salt and pepper and put them aside.
•When the potatoes are baked, hollow them and stuff them with finely
diced Brebicet.
Brown in the oven for a few minutes.
•Serve with the mixture of courgettes and red pepper.
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