Petitchef

Daily Menu
Monday, 31 March 2025

Starter

Vegetarian verrines: pea cream, parmesan crumble and mascarpone cream

Starter | 4 servings | Very Easy | Preparation: 30 min | Cook time: 17 min | Ready in: 1 h 17 m

Ingredients:

Parmesan crumble:
1/3 cup flour
1/2 cup parmesan cheese, grated
1.7 oz cold butter
Pea cream :
10 oz cooked peas (drained)
2/3 cup vegetable broth
1 Tbsp cream
salt
pepper
Mascarpone cream:
3/4 cup cream
3 Tbsp mascarpone
salt
pepper
chopped chives
1 oz marinated red peppers

Preparation: 30 min
Cook time: 17 min
Ready in: 1 h 17 m
Difficulty: Very Easy

Preparation:

  • Parmesan crumble:
    Combine flour and parmesan. Add the cold butter cut into small pieces. Crumble everything to form the crumble dough.
  • Transfer the dough to a baking tray lined with parchment paper and bake for 17 minutes at 350°F (180°C).
  • Pea cream:
    Place the cooked peas, vegetable broth, cream, salt and pepper in the chopper bowl.
  • Blend everything until you get a homogeneous texture. Refrigerate for at least 30 minutes.
  • Mascarpone cream:
    Place the ingredients and utensils in the freezer for 20 minutes before use. Pour the cream and mascarpone into the bowl, add salt and pepper.
  • Whisk everything together until you obtain a smooth and homogeneous cream. Transfer to a piping bag fitted with a fluted nozzle.
  • Divide the pea cream into the verrines.
  • Place pieces of marinated peppers on top.
  • Pipe the mascarpone cream nicely on top of the verrines.
  • Before serving: sprinkle the parmesan crumble on the very cold cream.
  • Finally, sprinkle with chopped chives (or other aromatic herbs...) and there you are, it's ready!

Main Dish

Super easy hachis parmentier, the french sheperd's pie

Main Dish | 6 servings | Very Easy | Preparation: 15 min | Cook time: 40 min | Ready in: 55 min

Ingredients:

Mashed potatoes:
1 lb potatoes
1/4 cup milk
2 oz butter
salt
pepper
nutmeg
Meat:
1 drizzle of olive oil
1 tsp butter
2 onions
2 garlic cloves
1 lb ground beef
salt
pepper
2/3 cup broth
2 Tbsp chopped parsley
4 Tbsp breadcrumbs

Preparation: 15 min
Cook time: 40 min
Ready in: 55 min
Difficulty: Very Easy

Preparation:

  • Peel and cut the potatoes into pieces. Cook everything in a large pot of boiling salted water for 20 minutes. Check the cooking and drain.
  • Mash the potatoes then add the milk and season with nutmeg, salt and pepper. Mix well. Then add the butter cut into small pieces and mix again.
    * You can use a sieve to have a very smooth puree.
  • Chop the onions and brown them in a pan with a drizzle of olive oil and a knob of butter. Add the crushed garlic and stir until the onions become translucent.
  • Add the minced meat, salt and pepper and brown over medium/high heat until the meat is cooked.
  • Add the broth and let everything reduce over medium heat, stirring regularly.
  • When the liquid has reduced, add the chopped parsley and stir to combine. Remove from fire.
  • Transfer the meat to the gratin dish.
  • Spread the mashed potatoes over the entire surface and smooth the top.
  • Using a fork, scrape the surface of the puree.
    *You can create the pattern you want, we have drawn some kinds of waves.
  • Generously sprinkle the mashed potatoes layer with breadcrumbs.
  • Place the hachis parmentier in the oven on grill mode for at least 10 minutes. Place the dish high and watch: the top should be nicely browned and colored, without burning.
  • There you are, your hachis parmentier is ready!

Dessert

Choco flan, the perfect combination of a soft chocolate cake and a vanilla caramel flan

Dessert | 8 servings | Very Easy | Preparation: 30 min | Cook time: 1 hour | Ready in: 7 h 30 m

Ingredients:

Caramel:
2/3 cup sugar
1/4 cup water
Vanilla flan:
2 eggs
1/2 cup condensed milk
1 tsp vanilla
3/4 cup cream
1/3 cup milk
Soft chocolate cake:
2 egg whites
2 Tbsp sugar
2 egg yolks
1.5 Tbsp sugar
2 Tbsp milk
1,5 Tbsp vegetable oil
4 Tbsp flour
1 Tbsp corn starch
1 Tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt

Preparation: 30 min
Cook time: 1 hour
Ready in: 7 h 30 m
Difficulty: Very Easy

Preparation:

  • The caramel:
    Pour the sugar and water into a saucepan over low/medium heat and wait for the caramel to form. Stir if necessary.
  • When the caramel is golden, remove from the heat and pour everything into the mold. Place the mold in the fridge while preparing the other two mixtures.
  • The flan:
    Mix together eggs, sweetened condensed milk, vanilla extract, cream and milk. Set aside.
  • The soft chocolate cake:
    Start by beating the egg whites until stiff, then add the sugar little by little. Reserve the resulting meringue.
  • In another bowl, whiten the egg yolks with the sugar. Then add the milk and oil and mix well.
  • Add the dry ingredients by sieving them: flour, cornstarch, unsweetened cocoa powder, yeast, baking soda and salt. Mix everything well.
  • Finally add the meringue prepared in step 4. Incorporate gently and in several batches using a spatula.
  • Remove the mold from the refrigerator. Pour the flan mixture (dough) onto the caramel using a sieve so that the dough remains smooth.
  • Then add the chocolate cake batter on top then place the mold on a hollow baking tray and pour boiling water into the plate to create a bain-marie.
  • Bake the choco flan for 1 hour at 320°F (160°C).
  • Place the flan choco in the fridge overnight before unmolding and enjoy!
    It's ready. Enjoy!