Tiramisu framboise. Raviolis de foie gras et truffe au parmesan - Canard Soulard. 1/ Pour la pâte : Mixer le tout au robot.
Réserver au frais dans un sac en plastique. Aplatir avec la machine à pâtes fraîches au laminoir (épaisseur 1mm). Couper des carrés de 10cm de côté et réserver 2/ Pour la sauce : Dans un 1er temps, faire cuire les truffes hachées au beurre. 3/ Pour faire les raviolis : Épaule d'Agneau confite au four, Mijotée dans son jus aux épices douces. A l’approche de Pâques, je vous propose une recette magnifique et facile d’épaule d’agneau confite au four… Ce plat familial nous a offert un très beau repas à table : une viande moelleuse, fondante, juteuse, qui se découpe toute seule à la fourchette…wouah, quel bonheur ! Au fil des prochaines lignes, je vous explique : le mode de cuisson de cette recette (trop facile), le choix des épices (indispensables !!)
Et bien entendu, les étapes détaillées de la recette pas à pas. Mais commençons par l’essentiel : la viande. Ici, j’ai cuisiné une belle petite épaule d’agneau fermier, issue d’un élevage de notre région (agneau de Sologne). Mais il existe bien d’autres beaux élevages d’agneaux comme l’agneau AOP Prés-salés du Mont Saint-Michel. Quelques basiques sur le choix du morceau (épaule VS gigot) : cela va de soit mais le gigot est un morceau de la patte arrière, la cuisse, juste avant la selle. . ! Facile nan ? Ingrédients : Et aussi : papier sulfurisé + papier aluminium.
Cuisine - Nos Recettes- Page 4 sur 7 - Le Chameau Bleu - Blog Voyage et Gastronomie. Polish pizza, Brazilian feijoada, Indian aubergine stew: Yotam Ottolenghi's staff meals – recipes. The midday staff meal at Ottolenghi is exciting for two reasons.
One is the cross-section of the world – from Brazil to Poland to India and beyond – that comes together before service. Second is the challenge to rustle up a meal with stuff that needs using up. It’s why pickled cucumbers find their way on to pizzas and leftover aubergines become a quick veggie stew. It’s brilliant to be reminded of the joys of a fridge-raid. These recipes are inspired by my team. Polish pizza (pictured top) This is the creation of Robert Czarniak, who’s been one of our bakers for years. Prep 15 minProve 50 minCook 40 minServes 4 2½ tbsp olive oil140g mature cheddar, roughly grated60g salami slices3 spring onions, trimmed and finely sliced on an angle120g jarred pickled cucumbers, roughly choppedBlack pepper For the dough375g strong white bread flour1½ tsp fast-action dried yeast2 tbsp olive oil, plus extra for greasing240ml lukewarm water¾ tsp salt Heat the oven to 210C (200C fan)/425F/ gas 7.
Yotam Ottolenghi's recipes for lamb shawarma and two vegetable sides. Grill marks make me happy.
Aesthetically, contrasting black stripes are exciting to look at, but, beyond that, it is the association with smoke and fire, with outdoor barbecues and joyful gatherings, that creates a delightful experience. Recently, the usual script has been heavily edited, big gatherings now being a distant past and a faraway future, but that doesn’t stop me from wanting to re-enact the theatrics and fire up the grill, be that outside or on a griddle pan in my kitchen. The high heat adds flavour and maximum dramatic effect, while still keeping things fairly simple and, eyes closed, taking me to more radiant days. Lamb shawarma (pictured above) Time in quarantine has us craving some of our favourite guilty pleasures, one of them being late-night shawarmas. Prep 10 minMarinate 2 hr-plusCook 30 minServes 4 For the sauce60g tahini1½ tbsp lemon juice2 garlic cloves, peeled and crushed Grilled bread with tomato and fried garlic Prep 10 minCook 20 minServes 4.
Fish'n'chips and 99s: Yotam Ottolenghi's recipes for a British summer. I sat down to define a British summer, and here’s what came to mind.
It means long daylight hours and a breezy cheer. It means a house full of open windows and a bottle of Pimm’s. It means that one pair of linen trousers and those open-toe shoes. And it most definitely means outdoor dining, come what may. A British summer is what’s on the agenda for most of us here in the UK, and perhaps those rays of sunshine coming our way allude to a very British summer full of hope. Fish and chips (ish) (pictured above) This variation on the classic is a massive departure from tradition, but I think it works pretty well: the sweet potato replaces regular potatoes, the fish crust features buckwheat and is gluten-free, and the mayo is actually toum, a fiery Arabic whipped garlic sauce. Prep 25 minCook 50 minServes 4 For the toum90g garlic cloves (eg, about 2 whole heads), cloves separated and peeled3½ tbsp lemon juice230ml sunflower oil, or another neutral oil1 tbsp ice-cold water.
Zôdio : magasin déco - décoration créative de la maison, cours de cuisine et ateliers créatifs. Ustensiles de cuisine - La Bovida.