Mixed salad with curry mayo
30 min.
Easy
4.70 €
4 people
9 Ingredients
1 
½ 
150 g artichoke heart
50 g tuna in oil
1 
150 g 
150 g 
1 tablespoon curry powderStep by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 5 min.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 2 min.
Stage 8
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 30 RDI=3 % | 320 RDI=50 % | 3,200 RDI=160 % | 13,400 RDI: 160 % |
| Per 100 g | 4 RDI=2 % | 4 RDI=0 % | 40 RDI=6 % | 380 RDI=20 % | 1,590 RDI: 20 % |
| Per person | 9 RDI=4 % | 8 RDI=1 % | 80 RDI=10 % | 800 RDI=40 % | 3,350 RDI: 40 % |
- For 4 people : 6.00 €
- Per person : 1.50 €
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Mayonnaise
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Artichoke heart
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Mushrooms
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Tuna in oil
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Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
Quiche filling mixture
The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.).
Provençal remoulade sauce
The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)