Fondue

Ingredients of Fondue:

Fondue Recipe
Beef roast to tender category: 1.2 kg
Clove of garlic: 1
Cooking oil (grape seed oil, for example)
Sauces (tartar,Burgundy, barbecue, spicy ketchup)
Salt

Preparation method of Fondue:

Cut meat into small cubes that can be easy to bite. Rub the inside of a pan with a clove of garlic, peeled, put a pinch of salt in the background.
Heat the oil in a saucepan and heat it with the sprig of rosemary and bay leaf then remove and pour the oil very slowly into the skillet.
Place it in a very stable over a stove table to maintain a constant oil temperature.
Each sting then its cube of meat with skewers or forks designed for this purpose and dip in hot oil, time to grab the meat and cook it at their convenience.
The fondue is always accompanied by various sauces: tartar, Burgundy, barbecue, spicy ketchup…

Serving:

4-5 people.

Samosa Beef

Ingredients of Samosa Beef:

Samosa Beef Recipe

Minced meat: 300 g
Frozen peas: 50 g
Coconut milk Suzie Wan: 3 c. tablespoons
Bean sprouts Suzie Wan: 1/2 pot
Bamboo shoots Suzie Wan: 1/2 can
Coffee chili paste Suzie Wan: 1/2 c.
Coffee nous mam Suzie Wan: 2 c.
Powdered sugar: 1 c. tablespoon
Fresh ginger: 1 cm
Cloves of garlic: 2
Onion: 1
Coriander
Coffee curry powder: 5 sprigs
Filo pastry: 1 package
Vegetable oil: 1/2 liter

Preparation method of Samosa Beef:

Peel the ginger, onion and garlic and chop finely.
Coarsely chop the bamboo shoots.
In a skillet, heat 3 tbsp. tablespoons oil, fry the chopped 1 minute over high heat. Add ground beef and cook, breaking the meat well to make it as thin as possible.
Add bamboo shoots, peas, bean sprouts, drained the coconut milk, sugar, coriander, curry, chili paste and fish sauce. Cook for 5-6 minutes over low heat. The mixture should be fairly dry. Otherwise, cook to let the liquid evaporate.
Cut the filo pastry into 2, place the filling on one edge and fold the sheet to form triangles or squares.
Heat the oil in a wok or deep fryer, fry the samosas, when they rise to the surface, they are cooked. Place them on paper towels, serve immediately as is or with slices of cucumber and salad leaves.

Serving:

2-3 people.

Sugar Pie

Ingredients of Sugar Pie:

Sugar Pie Recipe

For the dough:

Flour: 250 g
Egg: 1
Sugar: 50 g
Soft butter into pieces: 50 g
Baker’s yeast: 1 packet
Milk: 10 cl

For the filling:

Brown sugar or brown sugar: 125 g
Eggs: 2
Butter: 30 g
Liquid cream: 10 cl
Salt

Preparation method of Sugar Pie :

Dissolve your yeast in warm milk slightly sweet (1 tablespoon).
In a bowl, dig a well and pour the sugar. Add a pinch of salt, butter and egg pieces in the middle. Mix lightly with a spatula and then add gradually diluted yeast in milk. Form a ball of dough with your hands, and then put it in a cloth. Ideally the dough put it in your oven off 1:30 with a bowl of hot water to create a humid and warm.
Once your dough is well risen, flour it lightly and flatten it with a roller. Butter and flour a cake pan or pie plate and place your dough there in the background. Cover your mold with plastic wrap and put your pan in your oven off with a bowl of hot water an hour to make the dough rise again.
Preheat your oven then to 180 °. Pour the brown sugar to your dough, avoiding the edges. Add your egg mixture / cream on top and some butter. Heat your pie for 20-25 minutes.

Serving:

1-2 people.

Pecan Pie

Ingredients of Pecan Pie:

Pecan Pie Recipe

Pastry: 1
Pecans: 3/4 cup
Corn syrup: 1 cup
Dark brown sugar: 3/4 cup
Eggs: 3
Coffee vanilla extract: 1/2 c.
Butter: 1/4 cup
Butter for the mold: 1 knob
Flour: 2 c.
Salt: 1 pinch

Preparation method of Pecan Pie:

Preheat the oven gas mark 6 (180 ° C).
Butter and flour a cake tin 23 cm.
Garnish with a pastry. Prick with a fork and cook 5 min white.
Place pecans in concentric circles in the bottom of the pie.
Beat the eggs and add the foam corn syrup and vanilla extract.
Mix well. Put the butter until creamy. Add the brown sugar and salt gradually. Beat until sugar is dissolved.
Add this mixture to the eggs.
Pour the mixture into the dish. Bake for 40 to 45 min.
Enjoy with vanilla ice cream.

Serving:

1-2 people.

Pear Tart and Chocolate

Ingredients of Pear Tart and Chocolate:

Pear Tart and Chocolate Recipe
Pastry: 1
Pears: 4
Dark chocolate 64% of MG: 80 g
Eggs: 3
Cream lightened with 3% fat: 10 cl
Sweetener: 2 g

Preparation method of Pear Tart and Chocolate:

Preheat oven th6 (180 °)
Chop the chocolate.
Spread the batter into a greased parchment paper. Prick with a fork.
In a saucepan, melt the chocolate chips in a background of semi-skimmed milk. Then add 5 cl of fresh cream and mix. Pour the mixture over the dough.
Peel the pears and cut them into 2 lengthwise. Remove cores.
Arrange the pear halves in the chocolate mixture.
In a bowl, beat the eggs, sweetener and remaining 5 cl of cream. Pour over pie.
8Bake 30 minutes watching the end.
Serve warm or cold.

Serving:

1-2 people.

Veal Olaf with the Old

Ingredients of Veal Olaf with the Old:

Veal Olaf with the Old Recipe
Roast veal knuckle: 700 g
Grated cheese: 125 g
Mushrooms Paris: 200 g
Butter: 4 c. tablespoons
Coffee olive oil: 1 c.
Flour: 3 c.
Milk: 50 cl
Salt & freshly ground white pepper

Preparation method of Veal Olaf with the Old:

Brown the roast veal I oil in a pan for a few minutes, then let it cook, covered, over low heat for 1 hour 30 minutes. Do salt and pepper the meat at the end of cooking.
Clean the mushrooms and slice of Paris into strips. Fry in 1 tablespoon butter over low heat, covered, for 15 minutes.
Are fabricating Chameleon sauce with the remaining butter, flour and milk. Add salt and pepper to it. Then fold in the grated cheese.
Cut mushrooms cooked pureed in the blender or mixer. Mix the mashed potatoes with a few tablespoons of Chameleon sauce, until a paste.
Cut the roast into slices. Spread each with mashed mushrooms. Restore the roast. Coat-of the Chameleon sauce. Extend the cooking over low heat for 1 hour.
Make preparing a hot meal. Serve immediately.
You can add the Chameleon sauce 2 slices cooked ham, finely chopped. The dish will gain flavor.

Serving:

3-4 people.

Grilled Beef Steak with Orange

Ingredients of Grilled Beef Steak with Orange:

Grilled Beef Steak with Orange Recipe
Beef tenderloin (about 600 g): 4 slabs
Large potatoes: 4
Leeks: 3
Tomatoes: 4
Oranges: 2
Grand Marnier: 60 ml
Ginger soup: 1 c.
Herbs
Olive oil: 2 c. tablespoons
Salt and pepper

Preparation method of Grilled Beef Steak with Orange:

Preheat your oven at(210 ° C).
Marinate the pavement in a dish accompanied by c. tablespoons Grand Marnier and ginger, cover and let stand in refrigerator for 3 hours.
Peel the oranges and cut each into 4 wedges, place them in a dish and pour the rest of Grand Marnier. Cover and leave in the refrigerator for 3 hours also.
Meanwhile, wash the potatoes and cut them into 2.
Oil slightly ovenproof dish and arrange them in the dish. Bake for 10 min.
Wash the tomatoes and leeks thoroughly.
Cut the leeks in the two lengthwise and each half into a plurality of sections in the width direction.
Bake them in the same dish the potatoes for 10 minutes more.
Cut the tomatoes into two, sprinkle with herbs and drizzle with a drizzle of olive oil. Bake them in a hot oven 10 minutes.
Meanwhile, fry the beef barbecue pavers (or default on the oven). Add salt and pepper and add flavor with herbs.
Also made the orange grill drained until they color slightly.
On each plate, place a block of grilled beef, accompanied by orange slices and roasted vegetables. Sprinkle the rest of the orange liqueur.

Serving:

2-3 people.

Salad with Apples, Walnuts and Immolates

Ingredients of Salad with Salad with Apples, Walnuts and Immolates:

Salad with Apples, Walnut Recipe
Apple (type Golden): 1
Apple (such as Royal Gala): 1
Endives: 4
Walnuts: 100 g
Chips immolates old: 120 g
Lemon: 1
Olive oil: 3 tbsp.
Salt and pepper

Preparation Method of Salad with Apples, Walnuts and Immolates:

Squeeze the lemon juice. Wash apples thoroughly, dry them and cut them into thin strips.

Sprinkle with half the lemon juice so they do not blacken.

Cut the base of the endive, remove the damaged leaves and separate the leaves from each other. Wash and dry. Prepare vinaigrette with the remaining lemon juice, olive oil, salt and pepper. In a bowl, combine the endive leaves, apple slices, and walnuts. Drizzle with vinaigrette and mix well.

Divide the salad into two bowls, add chips immolates and serve immediately.

Serving:

1-2 people.

Lamb with Artichokes

Ingredients of Lamb with Artichokes:

Lamb with Artichokes Recipe
Meat (boneless lamb shoulder): 1.2 kg
Fresh peas: 500 g
Snow peas: 250 g
Artichoke hearts: 12
Sprigs of sage: 2
Oil: 3 tbsp.
Coffee coriander seed: 1 tsp.
White wine: 50 cl
Coffee black peppercorns: 1 tsp.
Coarse salt

Preparation method of Lamb with Artichokes:

Shell peas, artichoke hearts cut in two.
Defiles the peas.
Wash, dry and thin out the sage.
Cut the meat into cubes. Heat the oil in a large casserole.
When it is hot, add brown the beef cubes on all sides.
When they are nicely browned, add the coriander seeds, peppercorns, 1 tbsp shave coarse salt, sage and artichoke hearts. Pour the wine over. Mix well, cover and cook over low heat for an hour putting a little water during cooking if necessary.
Then add the peas to the casserole and cook 30 min.
5 minutes before the end, add the peas.
Serve directly from the casserole.

Serving:

5-6 people.

Shepherd’s Pie

Ingredients of Shepherd’s Pie:

Shepherd's Pie Recipe
Ground beef 600: g
Potatoes mashed: 1 kg
Milk 40: cl
Onions: 2
Carrot: 1
Butter: 80 g
Ground nutmeg: 1 pinch
Parsley: 5 sprigs
Water: 1.5 l
Salt and pepper

Preparation method of Shepherd’s Pie:

Peel, wash and cut the potatoes into large cubes.
Plunge them into boiling salted water.
Bake 25 min.
In a skillet, melt 30 g of butter. Finely chop the onions.
Cook 5 minutes. Cut the carrot into small cubes and add to the meat. Salt and pepper Mix well and cook for 15 minutes over medium heat while stirring. Preheat oven to th.7 (210 ° C).
Drain the potatoes.
Pass to the still hot mill.
Mix with hot milk and 30g butter.
Salt and pepper.
Add the ground nutmeg.
Place the meat in a baking dish rubbed with the remaining butter.
Place the puree and let it bake in oven 30 min.
Sprinkle with parsley.
Serve very hot.

Serving:

5-6 people.