fried carrots

carrots (atleast 3-4 per person)
fresh parsley and garlic finely chopped
olive oil
salt & pepper
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peel the carrots, chop them into fine-ish rings (approx 3-4mm)
heat oilve oil in a large non stick pan
cook the carrots until the are soft and slightly caramelised (I usually fry them until they start smelling sweetish, then cover them, add some salt and let them cook on a low flame until they become cooked through - and then open the pan and let them fry some more)
before serving add the finely chopped parsley and garlic (and pepper if you want)

champignons au four / stuffed roast mushrooms

large paris mushrooms (atleast 2 per person)
echalotte
lardon
boursin cheese
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wash the mushrooms
break the stalks and keep them aside
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fry the lardon
add finely chopped echallotte
then add the mushroom stalked finely chopped
when it is all golden fried, turn off the heat and mix in the boursin cheese (add pepper if you like)
fill the mushrooms with the stuffing
and bake in a pan at approx 200°
I keep checking on them and when the mushroom starts collapsing on itself it means it's cooked

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serve with green salad, or with a gratin of courgettes (or basically some vegetable)

roti de dinde à la cocotte minute (pressure cooker turkey)

a 'roti' of turkey (I usually calculate abour 150gm / person) - also I take a 'roti' bardé (which is strung with lard)
garlic
white wine
thyme
cream
mustard
chicken cube (bouillon cube de poulet)
curry powder
butter and olive to cook
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in the pressure cooker, heat a mix of oil and butter and brown the turket 'roti' on all sides
remove and chuck the oil butter mix
rub some curry powder on the 'roti' and place it back in the pressure cooker
melt the chicken cube in a glass of warm water, add that into the pressure cooker, add white wine (I usually go to about halfway up the 'roti' with liquid)
add quite a bit of garlic cloves crushed (I would say approx 8 cloves for 4 people)
add the thyme (I think it tastes better with thyme branches)
cover the pressure cooker and bring to a boil
when the steam starts 'phssshting' put the weight on, reduce to low flame and let it cook for 40 minutes

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then release the pressure, remove the 'roti' into a deep serving dish - cut the strings and remove the lard and strings
strain the sauce into a pan, heat on low flame, add cream and mustard and let it thicken slightly (add pepper to taste - DON'T add salt, the chicken cube and mustard are salty enough!!)
cut the 'roti' into thickish slices and pour the sauce on top
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serve with rice or bread, and I love it with fried carrots