Ingredients for the recipe for Pan apples with Calvados:
4 apples (Granny Smith or Elstar)
40 g butter
60 g sugar meal
4 tbsp. tablespoons of Calvados
4 scoops of ice cream apple green
Prepare the recipe for Pan apples with Calvados:
– Peel apples, épépiner. Cut into 6 or 8 quarters (depending on size).
– Melt butter in a skillet, lay down [...]
Ingredients for the recipe for trout with almonds:
4 trout
10 to g butter
100 g almonds
an egg
a lemon
flour
salt
pepper
Prepare the recipe for trout with almonds:
Dive almonds in boiling water, peel them and cut them into strips. Go trout in flour, then in beaten egg and finally in almonds. Let cook in a pan containing hot butter, salt and [...]
Ingredients for the recipe Tartine surimi and eggplant caviar:
200g grated surimi
2 eggplants
juice of ½ lemon
2 tablespoons olive oil
1 stick Tradition
1 bunch chervil
Salt and pepper
Preparation of the recipe Tartine surimi and eggplant caviar:
1. Cut eggplants into 2 and go to oven for 15 minutes at 230 ° C.
2. Remove the eggplant flesh with a soup spoon [...]
To eat hot, stale or just cool!
Ingredients (4 people in flat, 8 input):
– 300 grams of white fish fillets (pangas nets or other…)
– 1 tablet short broth,
– 50 grams of crumb of bread,
– 5 cl milk
– 3 eggs,
– 20 cl cream fraiche thick
– Ground pepper,
– 1 to 2 tablespoons coffee fine salt,
– 8 sprigs of [...]
A “diversion of the poor” of blocks of head Stéphane Trouillard (Le Chalet Islands, lakeside the Bois de Boulogne, 75016 Paris) which he had prepared for a trip by Jean-Luc Petitrenaud, with foie gras and nets quail and not the andouillette!
With foie gras and quail it must be good… but to the fact that andouillette [...]
