Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.
1 large carrot 1 courgette 1 onion ½ red pepper 1 jar of Panzani Bolognese sauce 3 all-butter shortcrust pastry doughs (25 pasties) 1 egg yolk
Make With
Preparation
Peel the carrot, courgette and onion. Wash the pepper. Cut the vegetables into small cubes and sauté for a few minutes in olive oil.
Add the classic Panzani bolognese sauce. Season with salt and pepper. Let it simmer for a few minutes while stirring regularly. Allow the filling to cool completely.
Preheat the oven to 180°C. Cut out pastry discs. Garnish half of the discs with the mixture. Moisten the edges of the discs with water and reseal the discs. Press all around the edges to seal the pasty.
Brush with egg yolk. Bake for about 30 minutes.
For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!
¾ of a 4/4 tin of Pears St Mamet ½ box of fresh raspberries, or ½ box of Raspberry St Mamet 300g of ice cubes 80 to 100g of cane sugar 20 to 25cl of fresh water Mint Grenadine and sugar for decoration
Make With
Preparation
Pour the St Mamet pears into your blender with their juice.
Add raspberries, ice cubes, sugar and fresh water.
Mix 2 minutes to obtain a very smooth mixture.
Dip the edges of your glass or cup in grenadine then in sugar.
Decorate with a fresh mint bouquet and drink with a straw.
Dressing Ingredients (makes 1 1/2 cups) 1 clove garlic, minced 1 teaspoon Maille white wine vinegar 2 tablespoons Maille Dijon Mustard 1 tablespoon Maille mayo 3 tablespoons Jabal El Sheikh raw honey 1/2 small shallot, finely chopped 1/2 cup Al Wazir olive oil Salt & pepper to taste
Salad Ingredients (1 serving) 1 medium chicken breast 2 cups romaine lettuce 1/2 cup grape tomatoes, halved Several slices raw red onion 1/4 cup shredded mozzarella 1/2 small avocado, sliced 1/2 cup corn, cooked
Make With
Preparation
Make the dressing Place all the dressing ingredients in a small food processor. Process until you have a smooth and creamy consistency. Store dressing in a sealed jar or container until ready to use.
Marinate the chicken In a small bowl and the chicken breast and two tablespoons of the honey mustard dressing. Heat a small skillet on medium high heat and add a small amount of cooking oil. Place the chicken on the skillet and cook 4-5 minutes on each side or until the chicken is full cooked through. Once cooked, remove from pan and set aside to rest.
Prepare the salad Rinse and dry lettuce. Place lettuce in a large bowl with grape tomatoes, raw red onion, shredded mozzarella, avocado, and corn. Drizzle with desired amount of dressing and enjoy!
2 cups canned chickpeas, drained 1 1/2 teaspoons salt 1/3 cup Al Rabih tahini (sesame paste) 1/3 cup Al Wazir olive oil 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons cold water
Make With
Preparation
Put the chickpeas in the food processor.
Turn on the food processor.
Process until it’s minced.
Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
Taste, for seasoning, and serve chilled or at room temperature.
250 g of Panzani Lasagne 200 g jar of Panzani Basilico sauce 2 red peppers 2 small eggplants 1 courgette 1 onion 1 packet mozzarella 2 cloves of garlic Béchamel sauce Salt, pepper
Make With
Preparation
Wash all the vegetables and dice them into small pieces.
Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
Add salt, pepper and the Basilico sauce.
Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
Repeat until all the ingredients have been used.
Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
500 g of Panzani Spaghetti n°5 400 g jar of Panzani Bolognese Sauce 400 g of minced beef 2 onions 1 clove of garlic Fresh parsley and rosemary Salt, pepper
Make With
Preparation
Cook the Spaghetti in salted boiling water for 9 minutes.
Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
Mix the sauce and pasta in a large dish and serve hot.
200 g of Panzani Alfabeto Olive oil 1 onion 1 clove of garlic 1 red pepper 800 ml stock 200 g peeled tomatoes 1 tsp sugar Some basil leaves (optional) Salt and pepper
Make With
Preparation
Brown the onions, the garlic and the finely diced pepper in the olive oil.
Add the tomatoes and cook for 5 minutes.
Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.