Autumn gourmet recipes to be made in motorhomes

Autumn is here, the temperatures are getting colder... It's time to modify your cooking recipes a little to adapt them to the season and have fun. This week we present 3 gourmet recipes to make in a special autumn motorhome. In the spotlight in this article: 2 pasta recipes and a frying pan! Go to your stoves and enjoy! Gourmet recipes to be made in a special autumn motorhome!

Creamy Farfalle with Chicken

Preparation time: 50 minutes cooking time: 40 minutes Ingredients (for 6 people): 4 chicken breasts / 2 cans of tomato pulp / the equivalent of an empty tomato pulp can filled with water / 500 g of farfalle / 1 jar of plain Philadelphia (150 g) / 70 g of parmesan cheese / 1 tablespoon of olive oil / 1 tablespoon of dried oregano / 1 onion / some sprigs of fresh chives / salt, pepper Preparation of the recipe: peel and finely slice the onion. Place it in the frying pan, cover with tomato pulp and olive oil. Add the chicken breasts cut into medium dice. Cover with the pasta, sprinkle with oregano and finely chopped chives, season with salt, pepper and cover. Bring to a boil over medium heat for 15 minutes. Then pour in the water and mix. Replace the lid and continue cooking for 15 minutes, stirring every 5 minutes. Finally, off the heat, add the Philadelphia and mix well. Sprinkle the dish with parmesan cheese and let it rest for 10 minutes. Adjust the seasoning and mix before serving.

Pasta with boletus and Roquefort

Preparation time: 30 minutes cooking time: 20 minutes Ingredients (for 4 people): 350 g of fine pasta (tagliatelle, noodles) / 250 g of fresh boletus / 1 minced shallot / 1 bunch of rosemary / 200 g Roquefort / 10 cl fresh cream / salt, ground pepper Preparation: cook the pasta al dente, rinse under cold water and set aside. Carefully wipe the boletus with a damp cloth, sharpen the feet in the shape of a pencil to remove any traces of soil and foam. Cut the mushrooms from top to bottom into 5 mm thick strips. Sauté the shallot in olive oil in a frying pan over high heat, then add the boletus. Sweat for three minutes, stirring occasionally. Add the cream, rosemary and Roquefort cheese cut into small pieces. Add salt and ground pepper to taste. Finally, reheat the pasta in the sauce and serve hot.

Country frying pan with gizzards

Preparation time: 30 minutes cooking time: 20 minutes Ingredients (for 4 people): 500 g of firm flesh potatoes (such as Charlotte, Belle de Fontenay, Ratte...) / 100 g of button mushroom / 150 g of candied gizzards / 1 clove of garlic / 2 onions / 1 tablespoon of duck fat / 1 tablespoon of olive oil / salt, pepper Preparation: Place the potatoes in a pan of cold salted water and cook for about 20 minutes. Peel them and dice them. In a large frying pan, melt the duck fat and olive oil and fry the potatoes, finely sliced onions and finely chopped garlic clove. When the potatoes start to brown slightly, add the button mushrooms and candied gizzards. Continue to brown this pan for about 10 minutes, until it is golden brown, season with salt and pepper in the mill. Serve hot. So that's it for these 3 gourmet recipes to make in a special autumn motorhome! To prepare these delicious dishes and enjoy them on board a motorhome in an idyllic setting, all you have to do is rent a vehicle on our site!
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