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Oeuf Riz

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500 g (1,1 lbs) flour 3 eggs 2 spoonful butter 1 teaspoon of salt 20 g (0,044 lbs) walnuts Mix the egg and salt in a bowl with the help of a whisk. Flour is added gradually and kneading begins. The dough is rested. The rested dough is opened and cut into strips. The brine is boiled and the prepared dough is boiled. Butter is melted in the pan. Boiled dough is fried in butter and served with walnuts. 

Saumon à la sauce soja au miel

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750 g salmon for the sauce 1/2 teaspoon of honey 2 tablespoons of soy sauce 1 tablespoon of sesame oil 1 tablespoon of rice vinegar 3 cloves of garlic (grated) 1 tablespoon fresh ginger (grated) For the top 2 red peppers (finely chopped) 2-3 sprigs of fresh coriander 2 tablespoons sesame To prepare the sauce, mix rice vinegar, sesame oil, ginger, garlic, soy sauce and honey in a deep bowl. Take the salmon in a baking dish and pour the sauce you prepared on it and bake it in the oven preheated to 180 (352) degrees for 15-20 minutes. Roast the sesame seeds in a Teflon pan, stirring, until they turn brown. Add finely chopped red pepper and roasted sesame seeds on top of the salmon you bought from the oven. Serve hot garnished with fresh coriander leaves.

Bifteck T-Os grillé

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This time I used T-Bone Steak, but the most delicious is undoubtedly the tenderloin. It can also be entrecote according to your preference. These meats I mentioned do not need marination. As for the thickness of the meat, I think 3 cm (1,18 inc) is ideal. Prepare some salt and pepper. This much. Oil is not used, it is meaningless. First, we need to get the meat ready to be thrown into the pan. For this, the meat must come to room temperature. If the meat is thrown into the pan while it is cold, the inside will not be cooked and the outside will not be sealed enough. The best thing is to take the meat out of the fridge and leave it alone until it comes to room temperature. If you're in a hurry, though, you can heat it up in the microwave. Salt is sprinkled on both sides of the meat that has come to room temperature and ground black pepper is poured from the mill (don't even try to ground black pepper). In fact, black pepper will burn when you throw the meat into the pan, but for...

Salade tiède de pommes de terre fraîches au romarin

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1/2 kg (1,1 lbs) of fresh potatoes A few sprigs of rosemary 1 red capia pepper 1 red onion For the sauce; 1 teaspoon mustard 2-3 tablespoons of olive oil 1/2 lemon Salt Wash the fresh potatoes thoroughly without peeling them, cut them in half and boil them in a pot of water until soft. After the potatoes are soft, drain the water and cook by stirring until the potatoes are lightly colored in a pan to which you have added a little oil. Chop the onion in blarney, chop the capia pepper in rings and put it in a salad bowl. Add the potatoes on it and add the sauce you mixed in a bowl on it. Serve warm.

Dessert de semoule de pêche

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1 liter (33,81 oz) milk 10 tablespoons of granulated sugar 7 tablespoons of semolina 1 packet of vanilla Grated rind of 1 lemon 4 peaches 1 pack of cocoa biscuits 1 tablespoon of butter Half a cup of ground walnuts Take milk, granulated sugar, semolina and grated lemon peel in a saucepan. Cook, stirring constantly. Remove from heat and add vanilla and mix. Pulse the cocoa biscuit in a food processor. Melt the butter. Mix the biscuits with the butter. Place the mixture on the bottom of the 18 cm (7,08 inc) circle mold and press firmly. Leave it in the refrigerator for half an hour. Pour some of the semolina mixture onto the cooled biscuit base. Place the sliced ​​peaches on it. Pour the remaining semolina mixture over it. Wait for it to freeze well. Remove the circle of the mold and transfer the cake to the serving plate. Sprinkle with chopped walnuts and serve.  

Dorade aux épinards et aux champignons

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4 tablespoons of olive oil 3 cloves of garlic 1 sea bream 250 g (0,55 lbs) of cultivated mushrooms 50 g (0,11 lbs) spinach 1 lemon 10 cherry tomatoes 10 shallots 2 bay leaves 1 teaspoon of hot water Dill Heat the pan and add the olive oil. Place the cleaned fish in the pan and fry on both sides. Saute the peeled shallots and garlic in the same pan. Cut the mushrooms into quarters and add them and continue sauteing. Add the cherry tomatoes, coarsely chopped spinach and bay leaves and take the pan off the heat. Place the fish in a baking dish. Cover the fish with the sauteed vegetables. Add a glass of hot water and lemon slices. Bake in the hot oven for another 10 minutes. Serve hot.  

Espadon au vin blanc et sauce au citron

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1 kg ( 2,2 lbs) swordfish (divided into 4 portions) 3 cloves of garlic 150 ml (5,072 oz) white wine Juice and rind of 1 lemon 4 sprigs of fresh thyme Salt Black pepper Olive oil Marinate the fish with white wine, lemon juice, lemon zest, finely chopped garlic, fresh thyme, salt, pepper and olive oil. Let the marinated fish stand for 15 minutes. Then put grease-proof paper on the baking tray and place the fish on it. Bake in a preheated 180-degree oven on top-bottom mode for 10-15 minutes, until it turns color. You are now ready to feast.