Line a baking sheet with parchment paper (or brush thinly with oil). Cut the cherries in half. Soften dark chocolate coating according to package directions. In another saucepan, melt white couverture, also according to instructions. Once liquid, divide between two bowls and color one portion pink (to desired intensity) with food coloring. Pour dark chocolate … Read more
*Hassir Romman B’Limun Fill a large baking bowl with water. Cut the pomegranate in half lengthwise. Holding the fruit under water, break apart and separate the seeds from the skin and white flesh. The seeds will sink to the bottom of the baking dish, skim off the flesh floating on top. Drain the seeds through … Read more
For the tarte flambée with liver cheese, leek and chanterelle, mix the sour cream with the mustard, season with sea salt and ground pepper. Spread on the two tarte flambée pastry bases (there should be 1 to 2cm margin left). Mix mushrooms, meatloaf and leek in a bowl with olive oil and also season well … Read more
For the braised leg of lamb with yogurt-mint sauce and rice, first grind all the spices except the bay leaf in a mortar. In a pot, brown the lamb cubes with olive oil, add the onion and garlic, add the spice mixture and bay leaf, and briefly sauté everything together. Pour in yogurt and water … Read more
Quickly knead together sugar, flour, cut butter, egg and salt into a smooth dough. Wrap in plastic wrap and refrigerate for about 10 minutes. Preheat oven to 200 °C. Clean rhubarb and cut into 4 cm long pieces. Blanch in colander with hot water, then drain well. Place in a suitable bowl and sprinkle with … Read more
Preheat the oven to 110 °C for the cinnamon meringue. Separate the eggs. Beat the egg whites until stiff, while adding the lemon juice, sugar and cinnamon. When the egg whites are very stiff, spread them by spoonfuls onto a baking tray lined with damp baking paper. Sift the powdered sugar over the top. Let … Read more
Have fun preparing this mushroom dish! If using frozen shrimp, defrost them in the package. 2. Remove the skin from the shallots and garlic cloves and finely dice them. 3. Clean, peel and dice the carrots. 4. Heat the oil in a large frying pan. Sauté the shallots, garlic and carrots over a gentle heat … Read more
According to calculations of Romain Wack, the dish is designed for two people and costs about 9, 80 euros. Poultry is not on the spot poultry. The animals are distinguished by age and weight. Up to four weeks, one speaks of the poussin. A poulard is a fattened young chicken weighing 1, 5 to 2, … Read more
For the mashed potatoes with zucchini, wash, peel and cut the potatoes into small cubes. Peel the zucchini and cut into large cubes. First cook the potatoes and a little later the zucchini in a little water (should become soft together). Add the oil and puree.
*4-6 people vegetables: peppers seeded and cut into quarters, zucchini cut about 1 cm diagonal slices, melanzani cut into 0, 5 cm slices, carrots free from the peel, cut diagonally into 0, 5 cm slices. Trim fennel and also cut into slices of about 0, 5 cm. In a large frying pan, roast all vegetables … Read more