Recipe created by: www.EveryLastbite.com
Servings: 8
Honey Dijon Glaze:
Creamy Mustard Dip:
Recipe by: OhCarlene
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
—Fine Cooking for Maille
Serves 6
Prep time: 75 minutes
Chunky and full of flavour and nutrients white beans can be an easy and delicious dish to satisfy any guest or family member.
For the topping
You can also use canned beans, simply ensure you wash and drain well.
You can use the same recipe omitting the chickpeas and use as a marinate for vegetables or chicken.
Tortilla are great to fill with any ingredients you have, the mustard will bring all the flavours together and you can also turn them into crunchy toasties
Use also as a marinade for vegetables, meats or fish before grilling or roasting
You can do the same with any vegetable if you slice it thin for ease of eating
You can also make batches of this with tripling the recipe, adding the mixture in a sterilised jar, top up with olive oil to cover and keep in the pantry, or the fridge once opened.
For the dressing
You can put together any herbs you have and in as much quantity as you want, you can also do the same salad with and fruit you like
Use margarine instead of butter and Dijon original mustard instead of honey mustard to turn this into a vegan dish
Prep Time: 20 minutes
Servings: 2
Those crisp chilly spring days where you need something light yet warm and wholesome, warm chicken in a salad is my go-to comfort.
You can use any herb or salad base for this recipe.
Serves: 2
prep time: 15 minutes
cook time: 40 minutes
Red onions are caramelised in honey and Maille Dijon mustard that is topped with grated gruyère and encased in buttery puff pastry. Baked until golden brown and then inverted on a plate to serve.
Serves: 2
prep time: 10 minutes
cook time: 64 minutes
Thinly sliced potatoes are dressed in a creamy Maille Wholegrain Mustard sauce, layered in an oven dish, topped with grated Comté and baked in the oven until golden and crisp. FIllet steak is pan-seared and finished in a foaming mixture of butter and Maille Dijon Mustard.
For extra roasted pepper remove the foil and roast for a further 10 minutes on 200 degrees celsius
Recipe by: Harry Lalousis
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Most foodies would have received a home waffle maker at some Christmas in their lifetime! So here is a recipe for the batter and what we used to top our waffles with, you can use all 4 or choose one and multiple the ingredients by 4.
Toppings per segment
Segment 1
Segment 2
Segment 3
Segment 4
Sushi rice is the best binder, you can practically flavour and fill with anything your heart desires.
Use your toppings one at a time, flavouring your Pho as you eat, why have one Pho flavour when you can have many?
Mustard intensifies flavours because of its antibacterial properties, add to any cold soup for a subtle kick.
You can have a burger that’s vegan and gluten free, try using avocado halves as buns instead of bread.
I like to serve this thick as mash potatoes, or very smooth with extra mustard as a sauce.
Add 200ml of chicken stock to the mixture, bring to the boil and serve as a smooth soup.
Dijon Mustard is a natural emulsifier, when added to sauces it is harder for them to split.
For the cocktail:
For the garnish:
Vinegars in mocktails actually give the sense that alcohol is present, even if it is not, dry January made easy.
Make a variety of cool tartine flavours for cocktail parties! Good bye canape!
For the Base:
For the filling:
For the base:
For the filling
Serves: 2
Recipe created by Harry Lalousis
Serves: 8
prep time: 20 minutes
cook time: 80 minutes