Preparation

1. Preheat oven to 400°F.
2. Place parmesan fondues on a baking tray and bake until golden (it should take about 6 to 8 minutes). Set aside
3. In a double-boiler, melt the chocolate and add in the cream.
4. With the help of a spoon, dip the fondues in the chocolate and cream mixture and place them on a baking tray lined with parchment paper.
5. Decorate with coconut flakes and serve immediately.

Preparation

1. Start your bonfire.
2. Place friends around the fire and distribute the branches.
3. Place fondues on the branches and grill over the fire for about 10 minutes.
4. Enjoy!

Preparation

1. Preheat oven to 400°F.
2. In a bowl, mix the stag, the egg, the bread crumbs, the Sriracha sauce, the basil leaves, the salt, and the pepper.
3. In a warm pan, add a little bit of oil and cook the patties for about 4 minutes on each side on a medium heat. (Or on the BBQ)
4. Place the fondues on a baking tray and bake for 8 to 10 minutes. Set aside.
5. Cook the bacon.
6. Grill the buns on the BBQ or in the pan.
7. Assemble in the following order: bread, condiments, bacon, rocket and fondue.
8. Top with the other half of the bun and serve.

Preparation

1. Preheat oven to 400°F.
2. Place parmesan fondues on a baking tray and bake until golden (it should take about 6 to 8 minutes). Set aside.
3. In a casserole, on low heat, melt the sugar. Once the sugar has melted (do not taste, it’s boiling hot), add in the cream.
4. Mix carefully until homogeneous. Remove from the heat.
5. With the help of a spoon, dip the fondues in the caramel and place them on baking tray covered with parchment paper.
6. Lightly sprinkle the Graham chocolate bread crumps. Enjoy.

Préparation

1. Preheat oven to 400°F.
2. Place parmesan fondues on a baking tray and bake until golden (it should take 8 to 10 minutes)
3. Take out of the oven, put in a bowl and mash up with a potato masher.
4. Mix up with all of the other ingredients.
5. Serve with chips and crudités.

Preparation

1. Preheat oven to 400°F and bake the fondues for 8 to 10 minutes.
2. Take out of the oven and leave aside to cool down.
3. Cut up all the ingredients and put in separate bowls on the table.
4. Place all decorating accessories in the center of the table.
5. Explain to the kids how to proceed and let their creativity do the rest.

Preparing the moussaka

1. Cut the eggplant into about ¾cm slices, put on a baking tray and season with salt to make them sweat.
2. Let sit for 20 minutes, then wipe down each slice of eggplant.
3. Heat a little oil in a skillet at medium temperature, place the eggplant slices and brown them about 2 minutes on each side. Turn off the heat and put aside.
4. Cut the La Paysanne parmesan fondues into 3, height-wise.
5. Line a baking tray with a sheet of parchment paper.
6. Assemble the dish on a tray in the following order : 1 eggplant slice, 1 spoonful of tomato sauce, 1 slice of parmesan fondue, 1 slice of eggplant, 1 spoonful of béchamel sauce, 1 slice of fondue, 1 slice of eggplant, 1 spoonful of tomato sauce and finish with a slice of fondue (preferably with breading facing up).
7. Cook in pre-heated oven at 375°F.
8. After 15 minutes, put the oven on broil and let cook for 3 to 5 minutes more.
9. Lightly cover the bottom of a plate in tomato sauce and serve the moussaka right in the center. Garnish with a sprig of thyme or rosemary.

Béchamel sauce

1. Melt the butter in a sauce-pan at medium heat, add the flour and mix to make a batter (the roux).
2. Add the milk little by little while vigorously whipping until you get a smooth and thick sauce.
3. Season with salt and pepper.

Home-made tomato sauce

1. Heat the oil in a cauldron on medium heat.
2. Sizzle the onion and garlic in the oil.
3. Add the tomatoes and let simmer for about 45 minutes, stirring from time to time to keep the sauce from sticking.
4. Salt and pepper.
5. Keep this sauce on hand for another recipe or let it cool down and freeze it for next time.

Prepping the sugar dough.

1. Mix the butter pommade, the confectioner's sugar and the almond powder in a large mixing bowl with a rubber spatula.
2. Add the egg and mix well.
3. Incorporate the flour, rock salt, and mortar-crushed fennel seeds with a rubber spatula and mix well
4. Roll out the dough with a roller between two baking sheets until it is 2 millimeters thick.
5. Let the dough sit in the fridge for at least 30 minutes.
6. Using a knife, cut squares 5-6 cm in diameter (use La Paysanne Parmesan cheese fondues for size) and place them spaced out on a baking sheet lined with parchment paper.
7. Bake at 350°F for 10 to 12 minutes until the edges are lightly colored.

Prepping the Mustarda

1. Mix all the ingredients in a pot and cover.
2. Let simmer on medium heat for 10 to 15 minutes until the cranberries burst.
3. Let simmer on low heat for 30 to 45 minutes until the texture turns viscous.
4. Put into a Mason jar (keeps 6 to 12 months) or put aside in the refrigerator (keeps 4 to 6 weeks).

Assembly

1. Preheat the oven to 400°F.
2. Place 12 La Paysanne parmesan fondues on a tray covered with a baking sheet and cook for 15 to 20 minutes.
3. Place the parmesan fondues on the shortbread and add a spoonful of cranberry-port Mustarda on top.
4. You can add a parsley leaf or parmesan crumbs for a meticulous finishing flourish.

Prepping the 2kg of sausage

1. Desalinize the casing in cold water for a day beforehand. Rinse the insides very well.
2. Grind the pork in an electric meat grinder with a larger grate to keep its wonderful texture.
3. Mix all the ingredients in a large bowl until you get a smooth consistency.
4. Thread a few wet casings on the sausage filling machine, letting the last casing fall over the edge.
5. Gently push in the mix with the thruster while firmly holding the casing. Make sure the mix is thoroughly stuffed.
6. Tie a knot and repeat until you have used all the stuffing.
7. In order to avoid air bubbles, jab the sausages in a few spots with a small needle or a sausage pick.
8. Twist the casing to form sausages of your preferred length by turning the tube on itself about 3 times while keeping the remainder of the casing in the same position.

Cooking

1. Pre-heat the barbecue to medium-high.
2. Grill the sausages on each side for about 2 minutes.

Never boil the sausages.

Preparing the stuffed cheese sticks

1. Pre-heat the oven at 450°F.
2. Roll out the dough with a roller, then cut rectangles of approximately 20cm by 15cm.
3. Add a few half-cubes of La Paysanne parmesan fondue and the pieces of mozzarella in the lower-middle part and cover it all with prosciutto.
4. Sprinkle the Italian spices and roll the dough into a cylinder about 4 to 5cm in diameter.
5. Baste the cylinders in olive oil, sprinkle with garlic salt and put on a baking tray.
6. Cook in the oven for about 10 minutes, or until the crust turns golden.

Preparing the Salsa Verde

1. Pour all the salsa ingredients into a food processor and chop finely until you get a nice texture of small cubes. Add salt and pepper according to taste.
2. Put the stuffed cheese sticks on a platter and serve with a small bowl of salsa verde. Decorate with a few coriander leaves. Bon appétit !