Archives: Recettes
La recette
Our gourmet cheese recipes
LOADED NACHOS CHEDDAR SAUCE
Preparation time :
15 minutes
Cooking time :
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 8 sprigs fresh coriander
- 2 tomatoes
- 1 white onion
- 1 red onion
- 1 cebette onion
- 3 avocados
- 2 tablespoons olive oil
- 1 lime half
- 200g tortilla chips
- La "Comtoise" Cheddar sauce
- Salt & Pepper
Utensils
- A chopping board
- A peeler
- A bowl
- A platter
Preparation
The steps to follow
- In a bowl, mix the diced tomatoes, chopped avocados, chopped onions and coriander with the olive oil and the juice of half a lime.
- Arrange the nacho chips on a plate.
- Spread the “La Comtoise” Cheddar Sauce over the nacho chips in “spots”.
- Finish the recipe by spooning the mixture over the nacho chips.
Enjoy the meal.
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SMASH BURGER CHEDDAR SAUCE
Favorite recipe
from our chefs
Preparation time :
25 minutes
Cooking time :
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 4 buns
- 4 minced steaks
- 2 tomatoes
- 1 red onion
- 4 lettuce leaves
- 4 teaspoons Bearnaise sauce
- La "Comtoise" Cheddar sauce
Utensils
- A peeler
- A chopping board
- A griddle
- Hamburger press / spatula
Preparation
The steps to follow
- Slice the tomatoes.
- Chop the onions.
- Open the buns and brown them on the plancha or on the grill.
- Then cook the steaks on the plancha, flattening them with a press or spatula to caramelise the cooking juices.
- Spread a tablespoon of Béarnaise sauce over the bun.
- Then add a salad leaf, two slices of tomato and your steak.
- Apply a thick layer of “La Comtoise” cheddar sauce.
- Place the slices of red onion on top and close the burger.
Enjoy the meal.
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Conchiglionis walnuts, blue cheese sauce “La Comtoise” & leek fondue
Blue Cheese Sauce
LOADED NACHOS CHEDDAR SAUCE
Cheddar sauce
Our gourmet cheese recipes
Conchiglionis walnuts, blue cheese sauce “La Comtoise” & leek fondue
Preparation time :
20 minutes
Cooking time :
25 minutes
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 250g of conchiglionis
- 6 leeks
- 20g butter
- 4 shallots
- 1 clove of garlic
- 30g walnut kernels
- 125g "La Comtoise" Blue Cheese Sauce
- 80g of grated “La Comtoise” cheese
- Salt and Pepper
Utensils
- Cutting board
- A frying pan
- A salad bowl
Preparation
The steps to follow
- Cook the conchiglionis in boiling salted water for 2 minutes less than the time indicated on the packet.
- Add a dash of olive oil and set aside.
- Chop the leeks and shallots and mince the garlic.
- Melt 20g of butter in a frying pan, add the shallots and garlic and fry for 5 minutes.
- Add the leeks and cook for another 10 minutes.
- Add the Blue Cheese Sauce “la Comtoise” and let it reduce slowly.
- Add the walnuts and mix well.
- Top the conchiglionis with the leek fondue.
- Pour the sauce into a cast iron dish.
- Add the conchiglionis, sprinkle with grated cheese on each.
- Finish with a twist of pepper.
- Place in the oven for 10 to 15 minutes at 170°c until the cheese has melted.
Enjoy the meal.
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Péla “La Comtoise” Reblochon Sauce
Preparation time :
20 minutes
Cooking time :
35 minutes
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 700g of potatoes
- 3 shallots
- 100g smoked bacon
- 250g of "La Comtoise" Reblochon sauce
- 30g of butter
- 30cl of cream
- 5cl dry white wine
- 3cl cooking oil
- 1 clove of garlic
- Salt and Pepper
Utensils
- A peeler
- A pan
- A saucepan
- A chopping board
Preparation
The steps to follow
- Peel the potatoes, rinse them under water, dry them and cut them into cubes.
- Peel the shallots and garlic and chop finely.
- In a frying pan, fry the potatoes with 3cl of oil until nicely colored (about 30 minutes on medium heat) then season with salt & pepper.
- Meanwhile, melt 30g of butter in a saucepan, add the garlic and shallots and fry for 10 minutes on a low heat.
- In the meantime, cut some slices of bacon into sticks.
- Add the lardons to the shallots and garlic, cook for a few more minutes and then deglaze with the white wine.
- Let evaporate for a few minutes.
- Add the Reblochon sauce “La Comtoise”.
- Allow to reduce for a few minutes until you have a creamy consistency.
- Pour the fried potatoes into the serving dish and add the sauce on top.
Enjoy the meal.
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Bulgur and spinach croquettes with a dip of Emmental sauce “La Comtoise”
Preparation time :
20 minutes
Cooking time :
20 minutes
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 300g bulgur
- 300g baby spinach
- 80g flour
- 2 eggs
- 3 shallots
- 1 clove of garlic
- 4cl cooking oil
- 2cl olive oil
- 120g Emmental sauce "la Comtoise”
- Salt and Pepper
Utensils
- A peeler
- A chopping board
- A saucepan
- A frying pan
- A salad bowl
Preparation
The steps to follow
- Chop the shallots finely. Chop the garlic clove.
- In a pan, add 2cl of olive oil, add the shallots and garlic.
- Leave to cook for about ten minutes.
- In the meantime, cook the bulgur according to the time indicated on the pack in a volume of salted water.
- Then add the spinach in the pan and continue cooking, covered, for another ten minutes.
- After cooking, mix the spinach, bulgur, beaten eggs and flour in a bowl.
- Season with salt and pepper.
- Add 30g of “La Comtoise” Emmental sauce and mix well until the mixture is smooth.
- Form croquettes with two teaspoons.
- Heat 4 cl of cooking oil in a frying pan and brown each side of the croquettes nicely.
- Place the croquettes on a paper towel to remove the excess of cooking oil.
- Serve the bulgur and spinach croquettes with the warmed Emmental sauce.
Enjoy the meal.
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Giant Rösti, Coppa and Raclette Sauce “La Comtoise” Sauce
Raclette sauce
Our gourmet cheese recipes
Giant Rösti, Coppa and Raclette Sauce “La Comtoise” Sauce
Favorite recipe
from our chefs
Preparation time :
20 minutes
Cooking time :
20 minutes
Portion :
4
Ingredients
Prepare your ingredients
Ingredients
- 4 bintje potatoes
- 3cl sunflower oil
- 1 egg
- 1 tespoon of wheat flour
- 1 white onion
- 30g of rocket salad
- Salt & Pepper
- 4 slices of coppa
- 200g of "La Comtoise" raclette sauce
Utensils
- A rapper
- A peeler
- A large frying pan
- A salad bowl
Preparation
The steps to follow
- Finely chop the onion.
- Peel and grate the potatoes.
- Place them in a bowl and add the beaten egg, chopped onion, flour, salt and pepper.
- Add 100g of “Comtoise” raclette sauce.
- Mix well until you have a homogeneous mixture.
- Heat a frying pan with 3 cl of neutral oil.
- Pour in a few spoonfuls of rösti sauce and cook on each side, covered, for about 15 minutes.
- At the same time, heat up the “La Comtoise” sauce in a bain-marie.
- Once the rösti is cooked, add the remaining “La Comtoise” raclette sauce, the coppa in chiffonade and the rocket salad.
Enjoy the meal.
Preparation of the recipe by our chefs
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