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Carpaccio of sea trout salmon tartare


Ingredients for 4 people:
500g sea trout salmon
16 cc of thick cream lightened

2 lemons 1 bunch dill 1 tablespoon
pink pepper berries, black, green
salt, pepper, Tabasco


Recipe: Make
filleted by your fishmonger.
Using a sharp knife, detail of thin slices of trout. Arrange them in a dish.
Sprinkle lemon and let stand for 30 minutes in refrigerator.
Cut the other lemon into slices.
In a bowl, mix sour cream, dill and Tabasco, salt.
Put thin slices on a platter, sprinkle with peppercorns. Garnish with dill and lemon slices. Serve the sauce separately.

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Ingredients for 4 people:
150g salmon 1 shallot


juice of 1 lemon a few sprigs of parsley, some capers or gherkins

1 dash Tabasco


Recipe:
Remove skin from salmon.
Dice the fish and add shallot, finely chopped.
Mix then add juice of 1 lemon, some parsley, a little of ginger, chopped pickle or capers.
Season with 1 slice of Tabasco, salt and pepper.
Serve on toast.

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Crepes Suzette



Ingredients for 4 people:

2 orange zest 100g butter 60g sugar

1 tablespoon rum




Grate the orange zest, mix it with butter, sugar and rum. Spread on each crepe, fold them in half, put them quickly on a hot plate mounted on top of one another and serve hot.

tips
Recommended wines: dry cider - grog

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Colombo pork

Ingredients for 4 people:
1kg pork tenderloin
1 zucchini 1 eggplant

2 potatoes 1 banana land

1 lime 1 onion

6 cloves garlic chives
5 (2 shallots) 1 small chili

4 stalks celery dish
1 sprig thyme 2 tablespoons
colombo (curry)
oil vinegar, salt, pepper


Recipe:
Cut the pork tenderloin into pieces.
the Season with salt, pepper, onion and 1 / 2 chopped chilli, crushed garlic and 1 tablespoon of Colombo.
Sprinkle with 1 tablespoon of vinegar and let marinate 1 hour.
Heat a little oil and brown the pork pieces. Pour the juice of maceration.
Add the rest of colombo and pepper, chopped parsley, chopped chives and thyme. Mix well.
Stir the eggplant and zucchini diced potatoes peeled and diced. Wet
water and cover for 30 minutes. Meanwhile make
basmati rice.
5 minutes before end of cooking, pour the juice of 1 lime and mix.
Decorate everything with banana slices.

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Devil

Ingredients for 2: 10
prawns
1.5
lime 1 clove garlic 1 small onion

1 teaspoon fresh ginger
1 / 2 teaspoon pepper Green
1 / 2 chilli crushed
salt, olive oil

Recipe:
Remove the head of the prawns. Shell the prawns keeping the tail. In a bowl, mix lime juice, garlic, onion, ginger, green pepper, chili. Stir in the prawns and marinate for 20 minutes.
Drain the prawns.
Enter the prawns in a pan for 1 minute per side. Enjoy with basmati rice.

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Prawns with Salad Shrimp Tuna rissoles

Ingredients for 4 people:
1 large mango 300g
bouquets
3 stalks lemongrass, melissa
1 / 2 bunch cilantro
150g mince 1 bunch of watercress or
Sauce: 1 tsp
horseradish mashed 1 tablespoon ketchup

4 tablespoons peanut oil 1 tablespoon
sherry vinegar

Recipe:
Shell bouquets and marinate 10 minutes in the fridge in the following mixture: a little ketchup with vinegar, salt and pepper.
Meanwhile, peel, wash, dry salad.
Store it in a cold dish and pepper lightly. Fan the
the 2 herbs, chop half of each, book a half, mix the rest with the salad. Peel the mango with a peeler, place it in a flat dish or on a board, cut the flesh autout kernel into thin slices and arrange the slices on salad, pepper carefully.
Keep the juice.
Drain the florets.
Place them between the mangoes.
Finish Sauce: Pour the marinade over the horseradish and ketchup put into a bowl, add the mango juice, salt and pepper.
While whisking, pour the remaining vinegar and oil.
Pour over sliced mango on the salad, sprinkle the remaining chopped herbs.
Serve immediately.

Big Boobs Of Yogita Bali

exotic tapas Tapas




Preparation: 30 min
Cooking time: 10 min
Difficulty: Easy





Ingredients:
250 gr. white flour
25 gr.
butter 25 gr.
lard ½ cup water ½
glass of dry white wine tomato sauce

1 can tuna 1 large onion

Olive oil Salt


Heat (not boil) the butter, water, wine and lard.
In a bowl, mix the flour with a little salt, butter, lard, water and wine and form a ball.
Divide it into balls. Form into patties
10 cm in diameter and divide by 2 to get even half-circles.
Cut the onion into very small pieces.
Mix with tuna and tomato sauce.
Close the semicircles obtained and form cones, moistening an edge before closing.
Arrange the tomato sauce mixture, onion and tuna in the horn and then close the edges.
Heat the olive oil and brown over low heat rissoles.

tips
Do not cook rissoles too long to prevent them from being too burned out.

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Banderillas


Ingredients:

1 jar of green olives stuffed with anchovies (approx. 50 g) 1 small jar
chili vinegar
1 pepper Green Onions
the Greek (approx. 60 g)
Pickles (approx. 50 g)
15 toothpicks


Wash and dice the green pepper.
Cut pickles into slices.
Arrange on toothpicks, alternating, a pepper, an olive, an onion, a sprig of parsley and a slice of pickle.
Arrange on plates and serve.

tips
You can use half a melon ball back or country bread to present banderillas. Feel free to vary the ingredients: tomatoes, prosciutto, melon, grapes, fish for fun ... eyes and palate!

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Mille feuilles

Ingredients: 3 eggplants


3 tomatoes 3 cloves garlic
2 tablespoons chopped basil
5 tablespoons olive oil
1 / 2 lemon
1 puff pastry


Preparation of eggplant caviar:
Preheat oven thermostat 7.
Remove the top of eggplant.
Place in oven on aluminum foil.
Bake 30 to 45 minutes until they are soft.
Leave to cool.
Remove the flesh and mix it. Add
peeled and crushed garlic.
Add the basil, and gradually the oil and the juice of half lemon.
Add salt and pepper.

Preparation of laminated
Roll your puff pastry and cut out small circles with the top of a wine glass.
Bake the circles in the oven (about 20 minutes thermostat 7).
Let cool and split the lamination. Put
between each sheet with a layer of eggplant caviar.
Make 4 layers and finish with a tomato confit.
Serve cold.

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Eggplant Caviar Quiche




Ingredients:

6 people

1.5 kg of green asparagus

3 eggs 1 jar boursin pastry kitchen

salt pepper

Preparation:

Cook Water asparagus. In a bowl, combine 3 eggs, pot of tomato and Boursin cuisine mediterranean herbs, salt and pepper. Line a pie crust. Arrange asparagus égoutées well, pour over the creamy preparation and bake 30 minutes at 210 ° C.

Bon appetite.

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Asparagus Salad with Citrus Chicken Pie



Preparation: 25 min
Cooking time: 15 min
Total time: 40 minutes
Difficulty: Easy





Ingredients: 300g
chicken

12 cherry tomatoes 1 yellow grapefruit
8 ears of baby corn
100g bean sprouts 1
heart of Batavia
20g sesame seeds
citrus sauce: 1 teaspoon mustard
strong
1 spring onion

few cilantro sprigs 1 / 2 juice
grapefruit juice of 1 lime 1

natural yoghurt 1 tablespoon olive oil
1 / 2 tablespoons curry powder 2 teaspoons ginger

some shelled pistachios
salt, pepper
2 tablespoons balsamic vinegar

Recipe:
Cut the chicken into pieces.
Let them steam for 15 minutes then add salt and pepper. Let cool.
Wash tomatoes and cut them in half. Peel the grapefruit and cut into quarters. Wash the heart of iceberg lettuce and bean sprouts. Make
coloring sesame seeds in a frying pan for 2-3 minutes.

Sauce :
In blender, grind the onion, mustard, oil and cilantro. Stir in the citrus juice and stir.
Add the yogurt, curry, ginger, salt and pepper and blend again until the mixture is creamy.
In a bowl, put the heart of lettuce, tomatoes, bean sprouts, corn on the cob, then sprinkle with sesame seeds. Top with sauce and sprinkle with cilantro. Serve.

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Preparation: 10 min
Cooking time: 40 min
Total time: 50 min
Difficulty: Easy






Serves 4:

Ingredients: 160g
pastry ready
120g tuna in brine (1 small box)
500g tomatoes
of 2CS mustard
60g Emmental cheese at 20% fat
10cl cream lightened
2 eggs
5 sprigs parsley
1 pinch nutmeg
salt, pepper
1 sprig thyme
1 sprig rosemary


Recipe: Take a
antiadhésif.Garnissez pie dough pan. Cover the dough with parchment paper, fill with dried vegetables and made the cook 10 minutes at 180 ° C
Cut tomatoes into slices, seed them, salt them.
On the pre-baked dough, brush the bottom with mustard and sprinkle with 30g grated Swiss cheese.
Divide the flaked tuna and sliced tomatoes.
In a bowl, mix eggs, cream, 30g of grated cheese, parsley, nutmeg, salt and pepper. Pour this mixture over pie.
Sprinkle with thyme and rosemary crumbled.
Bake pie at 210 ° C (gas mark 7).
Serve hot with greens. Bon appetite

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Tuna Stuffed Zucchini slight


Preparation: 20 min
Cooking time: 25 min
Waiting: 0 min
Total time: 45 min
Difficulty: Easy



Serves 4:
- 4 medium zucchini
- 1 egg
- 1 large onion
- 5 or 6 fresh mushrooms Paris
- 150 g match girl bacon or ham (or just leftover ham)
- 1 tablespoon olive oil
- a little milk
-breadcrumbs (2 biscuits)

1 / Set the oven to preheat to gas mark 6 (180 °).
Wash and cut zucchini in half lengthwise. The digging with a spoon, keep the flesh. Put the baking dish with zucchini empty oven with half a glass of water at the bottom.

2 / During this time, in a mixer bowl, place the chopped zucchini, onion mushrooms and cut into chunks and bacon or ham. Coarsely chop, do not think it's too late.

3 / fry the mince in a spoon of olive oil for about ten minutes

4 / Beat the egg with one or two tablespoons of milk and add to the pan to bind whole. Stir quickly and stop the cooking.

5 / Remove the dish from oven and garnish with zucchini stuffing. Sprinkle with breadcrumbs and bake for about twenty minutes.

good appetite

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Inauguration

Hello everyone, I'm a big fan of Steeve.p kitchen.
As often as possible I will publish recipes quick and easy to achieve.
Today, for the first we'll start with Boursin sauce chicken strips.

1 - Cut the carrots and chop the onion.
2 - seed the peppers and put them in the oven so you can peel.
3 - In a large pot (preferably cast iron), saute carrots and onions.

4 - Book, and brown the duck. Cover them with the preparation, add the garlic. Drizzle with white wine and reduce. Add broth and bouquet garni.
When the needles are fully cooked, add the glass of milk and the melted Boursin.
5 - Be careful not to boil.
6 - When the peppers are ready, the skin is cracked, peel them and cut them into strips.
7 - Add all to the preparation, with parsley.

Cooking time: 45 min
Ingredients for 4:
+ 800 g of chicken strips about
+ 1 / 2 red pepper
+ 1 / 2 yellow pepper
+ 1 / 2 + 1 green pepper
Boursin garlic and fine
herbs + 1 glass of white wine + 1 glass
chicken broth
+ 1 glass of milk + 1 bouquet garni

+ 2 + 1 onion, carrots

+ 1 head of garlic + parsley


So now all your FOUREAUX.
please send me your recipes to make this blog is ca.