10 tips for successful dishes with Lapeyre

10 tips for successful dishes with Lapeyre

When an experienced cook joins forces with a major kitchen brand, the result is amazing! We attended last night a "master class" like no other, brilliantly orchestrated by Elise Delprat. Passionate about gastronomy and good food, this self-taught cook gave us her tips for a tasty and simple meal, made in front of us in one of the latest models of Lapeyre cuisine. The hexagonal brand, specialist in home furnishings, has put small dishes in the big ones by offering this year a large catalog of simple and easy-going kitchens, ideal for the preparation of meals on a daily basis. It is therefore in a relaxed, design and gourmet atmosphere that the editorial team got down to the task!

Transmitting knowledge

Béatrice Minard Elise Delprat is a webmaster and self-taught cook: she takes her experience from her parents and grandparents - her great grandfather was a pastry chef on the liner France! - but also of its numerous tests carried out every day behind the furnaces. Elise began to compile recipes gleaned from the web and cooking blogs in the 2000s, before creating her own blog (A mouse in my kitchen) and starting to write cookbooks. Passionate about good meals, the young mother puts all her energy into transmitting her tips and tricks to amateur cooks, so that their recipes are incomparable!

Exceptional kitchens

Béatrice Minard Elise chose Lapeyre kitchens to give us her culinary tips and tricks. It is the Ytrac model that will serve as our showcase for the demonstration: a plain, matt decor, with a silky touch, which offers the possibility of composing a harmonious decor in your home. Our favorite ? The LEDs placed under the worktop to light the kitchen in a modern and very original way.

A book for everyone

Béatrice Minard We particularly liked the presentation of the recipes and the layout of this culinary guide: the 200 preparations are sure values, tested and approved by Elise in person. From the starter to the dessert, you will finally be able to feast your table with an inventive, colorful and balanced cuisine: enough to return to the stove with lightness!

Fresh cheese balls with grapes

Béatrice Minard Perfect for an aperitif, these mini-bites will delight your guests! Ingredients: 24 black grapes 200 gr fresh goat cheese 2 tsp. poppy seeds An ultra fast recipe (15 min top time!) and without cooking.

Cheese balls

Béatrice Minard 1.Form small cheese balls in your hands by enclosing 1 grape in each. 2.Roll them in the seeds and place them in the refrigerator. Plant a wooden spike in each of the balls before serving them. ** Elise's tip **: You can also use sesame seeds or flax to vary the pleasures!

Beet cream with tuna

Béatrice Minard Here is a recipe for beet verrines, easy to make using a blender: ideal for an aperitif or an appetizer before a meal, this summer preparation favors seasonal products. The recipe is quick (less than 10 minutes) and requires no cooking. Ingredients: 1 red beet 150 gr of natural tuna 120 gr of white cheese 1 egg 3 tsp. parsley Salt and pepper to taste

Beet verrines

Béatrice Minard 1.In a blender, put the fromage blanc, the tuna first, then the beet cut into pieces. Blend until you get a smooth cream. ** Elise's tip **: incorporate the ingredients in the blender, starting with the most liquid to facilitate mixing and avoid pieces. 2. Then harden the egg in boiling water, peel it and mash it with a fork. The ** little more gourmet **: you can add nuts to the preparation for the crunchy side! 3.Distribute the first preparation in the verrines, season. Sprinkle with crushed egg and chopped parsley. The advantages of this recipe? A light delicacy, which you can eat without risking to tip the scales! It is possible to replace the beetroot with cooked carrots for those who do not appreciate the slightly earthy taste of this ingredient.

Far breton

Béatrice Minard Far Breton is a recipe that Elise takes from her great grandfather. Originally, this tasty cake designed in the 8th century was a savory dish. It was the Breton fishermen who introduced the prune into the recipe, when they traded their fish for the famous Agen prunes. Ingredients: 250 gr of prunes 250 gr of sugar 4 eggs 250 gr of flour 1L of milk 1 pinch of salt

Enjoy your meal !

Béatrice Minard 1.Mix the sugar, eggs, flour and salt. Mix with milk. ** Elise's tip **: the milk must be hot so that the preparation is as homogeneous as possible and free of lumps! 2. Flour the prunes and place them in a previously buttered pan. Cover them with the previous mixture. The flour around the prunes allows them to rise slightly to the surface when cooked. 3. Bake for 45 min at 200 ° C (th. 6-7). After 10 min, lower the oven temperature to 180 ° C (th. 6). You can replace prunes with raisins, apples or pears. Regarding cooking, no rule! Some people like very cooked far, almost caramelized, while others prefer it more golden…