French Cuisine

160 g (0,34 lbs) of sugar 150 g (0,33 lbs) flour 1/2 teaspoon baking powder 150 g (0,33 lbs) softened semi-salted butter 500 g (1,1 lbs) apricots 200 g (0,44 lbs) sugar 1/2 lemon 1 tablespoon slivered almonds Preheat the oven to 180°C-352 (th: 6). Arrange the halved and pitted apricots in the bottom of a baking dish. non-stick cake. Prepare a caramel in a saucepan over high heat with the sugar and 2 tablespoons water soup.  Off the heat, add the lemon juice and drizzle over the apricots. Bake for 20 minutes, turning the apricots several times until soft. Let cool. Mix the eggs with the sugar in a bowl. Add flour and yeast then the softened butter and cover the apricots with this preparation. Bake 40 minutes in the oven. Turn out warm and sprinkle with slivered almonds lightly toasted in a dry pan.  

300 g (0,66 lbs) fresh salmon fillets, 300 g (0,66 lbs) sole fillets.  For the mousse: 300 g (0,66 lbs) fresh salmon, 2 egg whites, 1 yolk, salt, pepper, 75 g (0,011) shelled pistachios, 2.5 dl fresh cream, 1 large strainer, 1 cheesecloth.  For the fish stock: head and waste of fish, 1/2 liter (16,80 oz) of dry white wine, 2 carrots, 1 onion, salt, pepper, thyme, bay leaf. Soak the strainer in cold water and prepare the fish stock by putting in a large saucepan the ingredients listed above with 1 liter of cold water.  Bring to a boil for 10 minutes then leave to cool.  Meanwhile, prepare the mousse: pass through the blender the 300 g (0,66 lbs) of fresh salmon with two egg whites until you obtain a very fine purée and smooth. Then add 1 egg yolk, the peeled pistachios and leave to wait while beating. the fresh cream with a whisk without waiting for the Chantilly stage and incorporate it into the pending salmon.  Salt and pepper, moderately.  On the work sur...

a kilo (2,2 lbs) of sweetbreads, 2 onions, 2 carrots. thyme, bay leaf, 50 g (0,11 lbs) of butter, a glass of cognac, a glass of port or Madeira, salt, pepper, a small tin of truffles or truffle peels, 6 fleurons, 300 g (0,66 lbs) of mushrooms, 1 dl of cream, 1 dl of dry white wine.  Blanch the sweetbreads the day before in salted water.  Refresh them, drain them, arrange them on a dish and put a plate on top that you will load with a weight in order to press the sweetbreads overnight. Fry the onions in hot butter and chopped carrots. Place the sweetbreads on top. Moisten with white wine, add thyme and laurel.    Season with salt and pepper and cook gently with the lid on. Arrange the sweetbreads on a dish that you will keep warm.  Pass the cooking and add the sliced ​​mushrooms. Leave to cook for a few minutes and pour in the cognac and the port.  Bind with the cream.  Coat the sweetbreads with the sauce and garnish with the truffles and the flore...

  Small potatoes, 40 g (0,088 lbs) Comté cheese, pepper Boil the potatoes in water without peeling them. Let them cool completely. Get rid of extremities. Cut each potato in 4 slices with the skin. Preheat the oven th 6 (200°-392). Put on each slice 2.5 g of Comté per potatoes. Pepper. Place in the oven for 5 mins. Serve hot as an aperitif.

400 g (0,88 lbs) of fromage blanc 0% strainer + 80 g (0,176 lbs) of unsweetened ½ skimmed condensed milk 2 tbsp sweetener + gelatin leaves + 300 gr (0,66 lbs) blackcurrant Drain the white cheese, Beat the milk with the sweetener until stiff, Soften the gelatin in cold water, dissolve it and pour into the strainer, Add the milk froth and the blackcurrant and refrigerate for at least 2 hours. Before serve, turn out onto small plates and drizzle each portion with 2 tbsp of cream blackcurrant.  

  bananas + 1 large tin of peeled tomatoes + 1 tbsp flour 2 chicken bouillon cubes + 1 large knob of butter 1 liter of water (33,80 oz) + 1 pinch of salt  Peel and cut the banana into slices. Put all the ingredients in the bowl, set 20 mn 100°(202) vit 4.  Mixer 50 sec turbo.

1 chicken thigh + 2 tbsp sticky rice + 1 cup semi-skimmed milk 1 small pinch salt In the bowl, place the whisk, pour milk and rice, place the simmering basket  with the chicken pieces and set 20 mins 100° (202) vit 3. Remove the whisk, pour all the ingredients into the bowl, replace the basket  cooking and set 10 sec. turbo.