Recipe ideas: street food on our plates at the start of the school year

Chicken sandwich with honey, vegetables and sliced ​​tommy cheese with summer truffles. (© Pochat & Son)

Chicken sandwich with honey, vegetables and slices of Tommy cheese with summer truffles

For 4 people:

  • 2 classified baguettes
  • 2 chicken breasts
  • 2 red peppers
  • 2 zucchini
  • 2 eggplant
  • 4 slices of gourmet tommy cheese with summer truffles
  • honey

Cut to length chicken in 4 pieces. Cover it with honey.

Wash and dry the vegetables. Cut it lengthwise into 5 mm slices. Grease them with olive oil, salt and ground pepper. On a grill or in a skillet, grill the vegetables for 5 minutes per side. Then grill the chicken pieces.

Cut the bread in half and then lengthwise. Layer the aubergine slices, tome cheese, summer truffles, zucchini, and peppers, then layer the grilled chicken on the inside. relish.

Nice AOP Bagels with Olive Oil and Olives.
Nice AOP Bagels with Olive Oil and Olives. (© Magali Ancenay de Luca for France Olive)

Nice AOP . Bagels with Olive Oil and Olives

For 4 cakes:

  • 4 cakes
  • 2 large tomatoes
  • 1 can of natural tuna
  • 1 green onion
  • 4 eggs
  • 4 anchovies slices in oil
  • ½ green pepper
  • 1 handful of nice PDO olives
  • 12 broad beans (small beans)
  • 12 basil leaves
  • 4 radishes
  • Gentle PDO olive oil
  • wine vinegar

Cook the hard-boiled eggs (count 6 to 8 minutes after boiling). Cool them before peeling them.

Cut the bagel in half, roast it in the oven and then drizzle it with olive oil and a little wine vinegar.

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Cut the onions into thin rings. Cut tomatoes, boiled eggs and radish into rings. We dig out the olives and then cut them into pieces. Cut the basil.

Put it on the bottom of the bread TunaAnd slices of onions, tomatoes and boiled eggs. Add the beans, radish slices, pitted olives, anchovies slices and chopped basil. Lightly salt and spray with a fine mist of olive oil. Close the bagel by pressing it slightly to gently pack the ingredients.

This recipe is courtesy of “Kockitz” France Olive.

Vuna® rolls, shredded carrots and cream cheese.
Vuna® rolls, shredded carrots and cream cheese. (© Vuna® Garden Gourmet®)

Vuna® rolls, shredded carrots and cream cheese

For 4 people:

  • 1 pack of Vuna® Garden Gourmet®
  • 8 leaves of heart lettuce
  • 150 g carrots
  • 1 hot pepper
  • 100 gm spreadable cream cheese
  • 2 tbsp. Lemonade
  • 1 c. chopped parsley
  • salt
  • pepper
  • chili powder
  • 4 tortillas

Wash the lettuce leaves and leave them to dry. Clean, peel and grate the carrots well. Wash the peppers, remove the seeds and cut them into small cubes.

Crumble The Vuna® Garden Gourmet®. Mix it with grated carrots, hot pepper, cream cheese, lemon juice and chopped parsley. Season with salt, pepper and chili powder.

Place two lettuce leaves on each tortilla, fill with 2 tablespoons of the fona base mixture and roll well. Cut in half diagonally before serving.

Taco, hot pepper with veal.
Taco, hot pepper with veal. (© SpatuleProd / Bravo le Veau)

Taco, hot pepper with veal

For 4 people:

  • For meat: 500 g minced veal, 2 onions and 2 leeks, 40 g butter, 2 tbsp. tablespoons of sunflower oil, 3 pinches of fleur de sel, 5 pepper mill rolls, 10 g of tomato purée, 2 pinch of chili powder, 4 pinch of cumin, 20 cl of chicken broth, 1 lime.
  • For the filling: 2 corn buns, ½ bunch cilantro, 1 avocado, 100g corn, 80g grated cheese, 30g butter, 1 lemon, 100g heavy cream.

For meat: peel and chop the onion and shallot. In a skillet, with a mixture of butter and hot oil, brown the minced veal. Add onions, shallots and tomato paste. Season with cumin, hot pepper, salt and pepper.

Pour in chicken broth and cook over medium heat with a lid for 20 minutes. Then add lemon juice and peel. stay warm.

To garnish: coarsely chop the cilantro. Drain the corn, and fry it in a frying pan with a piece of butter. Cut the avocado into thin slices, and color them in a hot frying pan. Spoon the cheese over the cornbread cookies.

Arrange the minced veal in the middle, then add the avocado slices and a spoonful of fresh cream. Sprinkle with grilled corn and chopped cilantro and sprinkle with hot pepper. Grate the lemon peel on top. Close the pies with a toothpick and serve immediately.

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