French Cuisine

300-400 g ( 0,66- 0,88 lbs ) oyster mushrooms 3 tablespoons of olive oil 1 bowl of strained yogurt 3-4 sprigs of dill (Chopped) 2 spoonful butter 1 teaspoon tomato paste 1 teaspoon red chili powder 2 small nail pitas Cut the nail pitas into cubes and place them on a baking tray lined with greaseproof paper. Roast in the oven until crispy. For the sauce, melt the butter and fry the tomato paste and ground pepper. Take the pan on the stove. When the pan is well heated, place the oyster mushrooms whole with olive oil. Fry on medium heat for 4 minutes, until well caramelized. Turn the other side and continue frying in the same way. Spread the pita breads on a serving plate, put the oyster mushrooms on top and the strained yoghurt flavored with finely chopped dill on top of the mushrooms. Pour the butter sauce last. You can serve oyster mushrooms with potato patties as a snack.

300 g ( 0,66 lbs ) vine leaves 1 cup of rice 1/2 cup of broad beans (hull removed) 2 tomatoes (peeled, cubed) 1 onion (thin cubes) 2 lemons Fresh mint, parsley, salt Olive oil for stuffing 200 g ( 0,44 lbs ) broad beans (Boiled and peeled) 2 stalks of spring onions (Thin) A pinch of fresh mint, lemon zest, salt, butter Boil the leaves until they soften a little and put them in cold water. Change the water a few times and drain. Mix rice, broad beans, tomatoes, onions, mint, parsley, salt and olive oil and wrap them in leaves. Make a base with thick leaves that you do not use and put the wraps inside. Slice the lemon and cover the wraps. Put three glasses of water on it and turn a plate upside down to make it heavier. Cook for five minutes on high heat first, and then for an average of 40 minutes on low heat. Put olive oil in another pan, soften the spring onion slightly when it heats up and remove the pan from the heat. Add the broad beans, lemon zest, fresh mint and salt and mix with ...

225 g ( 0,49 lbs ) white chocolate 2.5 cups cream 1/2 cup of milk 1 tablespoon of granulated sugar 25 g ( 0,055 lbs ) coconut 1/2 cup coconut milk 1+1/4 cup unsalted pistachios For the cold cream 225 g ( 0,49 lbs ) dark chocolate 6 tablespoons of butter 1 teaspoon of honey 3/4 cup whipped cream Filet Pistachios Cover a glass container with cling film, including the edges. Melt 1/2 cup cream with white chocolate. Heat 1 cup of cream and milk in a saucepan. Beat egg yolks and sugar. Add the egg yolks to the hot cream mixture and whisk. Put the mixture in a saucepan and cook without boiling until it thickens. Add the melted chocolate, coconut and coconut milk. Let it cool. Whisk the remaining cream until thin and add to the chocolate mixture. Transfer 2 cups of the mixture you prepared into the mold. Cover it and keep it in the freezer. Chill the remaining mixture in the freezer. Sprinkle peanuts on the parfait you took out of the freezer. Pour the mixture you have cooled in the refrigera...

4 potatoes 1 cup shredded parmesan 100 g ( 0,22 lbs ) butter Salt black pepper Muscat Potatoes are washed and dried. Cut thinly with the help of a mandolin. If there is no mandolin, it cannot be considered for sure. Adding salt, additives and grated muscat. Melt the butter in a saucepan, and you've got these potatoes as they're warm. A directory of baked potatoes. After you have made two rows, add some parmesan and continue. The ones that are covered with another container or by hand after the last addition. 1-2 hours in the fridge on a weight. 180 degrees ( 358 F ) is nice to ventilate for 1 hour. You can consume your vegetables.

For the pâte à choux dough 110 g ( 0,24 lbs ) flour 4 medium eggs 90 ml ( 3,04 oz ) of water 85 ml ( 2,87 oz) of milk 70 g ( 0,154 lbs ) butter 4 g ( 0,0088 lbs ) sugar 1 pinch of salt For the cookie on top (Craquelin) 80 g ( 0,176 lbs )  butter (at room temperature) 40 g ( 0,0088 lbs ) brown sugar 20 g ( 0,0044 lbs ) icing sugar 100 g flour For the top cream 2 packs of cold cream  250 g  ( 0,55 lbs )Mascarpone cheese 2-3 tablespoons of powdered sugar Vanilla For the mocha cream 375 ml of milk 125 g ( 0,27 lbs ) dark chocolate 75 g ( 0,165 lbs ) granulated sugar 60 ml ( 0,00013 oz ) cream 40 ml ( 0,0014 oz ) of strong brewed coffee (Filter, Nescafe or Espresso) 20 g ( 0,044 lbs ) starch 4 egg yolks 20 g ( 0,044 lbs ) butter Vanilla Decorate Powdered sugar Take the milk, water and butter in a small saucepan and cook until the butter melts and the mixture boils. Then add the flour and fry it. After it cools down a bit, take the mixture into a bowl and start whisking. While ...

Sauce ravigote is a French classic made chilled or as a warm gravy. The cold version relies on salad dressing (a combination of oil and vinegar), while other additions often include capers, parsley, tarragon, chervil and onion. The other version is made with velouté sauce (a combination of veal and roux) and also contains white wine, vinegar, shallots and different herbs. This versatile sauce can accompany a variety of dishes and be adapted with other ingredients.

Sainte-Maure de Touraine is a soft cheese made from full-fat goat's milk, unusually slab-shaped, weighing about 250 grams. Cheese has been made in the Tours region of France since the 19th century under the name Sainte-Maure. It's also easily recognizable by a long straw pierced through its body to aid the production process and ensure the cheese doesn't fall apart. Sainte-Maure has a slightly salty and nutty flavor reminiscent of walnuts and a lemony finish. The bark is thin and smooth, with a blue to gray mold covering it. The interior is creamy in texture and completely white. Pair with dry whites and light reds for the best experience.