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Candy apples, walnuts, hazelnuts and honey

A quick and easy dessert made in a course at Tata Lulu for a very nice group. Please
vary or mix fruit and nuts.

Crunchy apples, honey, hazelnuts and walnuts

For 10 people
1.5 kg of apple
4 tbsp caster sugar 150 g
roasted nuts
150 g roasted hazelnuts of
Dried figs rehydrated in warm tea or rum and cubed
QS Honey Butter

sheets filo

Peel and chop the apples into small dice.
Sauté in butter with sugar. Add the honey off the heat and do reduce slightly.
Ridding and mix in bowl with chopped walnuts and hazelnuts and figs.
Spread a 1 / 2 sheet of filo, buttering the table and a second sheet of buttered again.
Place a large spoonful of preparation and roll like a candy.
plate on a sheet of parchment paper.
Bake 10 minutes.
Serve warm with whipped cream or ice cream. Bon appetite

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New Program

As you know, I moved to Tata Lulu, but I always give way.
So for your convenience in terms of my course I will put them on Day Kitchen


Monday, November 29, 2010 10:00 AM TO 12:00
Price: 45,00 €
scum and foam : How to Use the siphon
- Cappuccino potatoes
Saint-Nectaire - Salmon and Mussels with curry foam
- Iced Vacherin siphoned


Monday, December 6, 2010 10:00 to 12:30
Price: 60.00 €

Menu - Soup of mussels with saffron
- Risotto St. Jacques and prawns
- Panna cotta with white chocolate, ginger, dark chocolate sauce,

WEDNESDAY 8 December 2010 6:00 p.m. to 8:00 p.m.
Price: 45,00 €
Verrines Winter
- Fondue shredded endive with orange, dried fruit crumble and foie gras
- Cream of Carrot and Orange coriander foam
- Black Forest

Friday, December 10, 2010 10:00 AM TO 11:30
Price: 30,00 € Special
brig Menu:
- Crispy white pudding with confit of red onions
- samosas shrimp, soy vinaigrette
- banana chocolate samosas

Monday, December 13, 2010 18:00 8:30 p.m.
Price 60 €
Ready
Christmas - Opera
foie gras - Cream of celery in Szechuan pepper and nuts roasted
St. Jacques - Sabayon with citrus crumble and candied chestnuts


Friday December 17, 2010 10:00 to 12:00
€ 45.00 Chic and simple

- Duck Breast sautéed potato risotto, mango chutney
- Crunch milk chocolate and chocolate whipped cream bicolor


Monday, December 20, 2010 5:00 p.m. to 7:00 p.m.
45 , 00 €
INRAtion
Macaroons - Chocolate,
- Caramel with salted butter,
- Rose
- Black tea

Friday, January 7, 2011 10:00 to 12:00
€ 45
Verrines Winter
- Fondue d 'shredded endive with orange, dried fruit crumble and foie gras
- Cream of carrot with orange and coriander foam
- Black Forest


Monday, January 10, 2011 10:00 to 12:00
€ 45
Chic and simple
- Duck Breast sautéed apple risotto potatoes, mango chutney
- Crunch milk chocolate and chocolate whipped cream bicolor


Monday, January 24, 2010 10 a.m. to 12:00
€ 45
INRAtion
Macaroons Chocolate, Caramel
salted butter,
Orange Blossom, Raspberry



Saturday, February 12, 2011 11:00 to 13:30
€ 60
Special Valentine
- Mise en bouche
surprise - mussel soup with saffron
- Beef with Ginger and sautéed vegetables
- Heart flowing chocolate with white chocolate

To register simply click on the day and the page of Tata Lulu opens. You will then only fill out the form.

I'll update the program as and updates. Then think about the blog or visit the website to keep you Tata Lulu updated.

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Following a specific request by Gilles, I started to strudel in order to do between friends.
We did a kitchen hand at 8 on Sunday and it was really nice.
the menu a delicious terrine of venison, guinea fowl with sauerkraut and strudel with custard was my Espumas
sauerkraut first and frankly it was a real treat. Besides, everything was very good. Bravo heads

Strudel Dough


350g flour 1
whole egg
15 cl
cold water 1 pinch salt
1.5 tbsp of oil neutral
30 cl of oil about

Trim traditional apple
40g golden raisins
2 tablespoons rum
60g breadcrumbs about (or crackers or dry bread in the case will be roasted in a pan)
60g coarsely chopped walnuts
1 kg Granny Smith
80g
of sugar 1 / 4 teaspoon cinnamon
80g melted butter
Qs almonds

Put the raisins in a small bowl and sprinkle with rum.

In a mixer bowl, mix the flour, eggs, oil and water. Mix until dough pulls away from the bowl properly. But not too long not to heat the meal.
Place the dough ball into a cup and cover with oil for 7 minutes then drain the oil (this operation is to avoid drying of the dough during rest and facilitate stretching) and let dough rest 30 minutes covered with plastic film.

Just before filling the strudel, cut apple slices and place in large bowl. Pour over the raisins in rum, stir and then add the sugar and cinnamon and chopped walnuts.

Spread a clean cloth or cotton cloth of at least 1m x 1m on a table or work surface available on all around. Flour the cloth pressing to adhere.
Place the strudel dough in the center and spread it is starting to roll either with oiled hands by lifting the edges. Continue to stretch the dough gently by grabbing and lifting the edges (the weight of the dough which helps to stretch naturally). Stretch gently until it forms a rectangle 90 cm by 60 cm.

Brush half of melted butter over the strudel dough by spreading it with your hands or brush and then sprinkle with toasted breadcrumbs a rectangle about 15 cm long by leaving at least 20 cm of dough before, the width of dough, leaving a few inches of overhang. Fold the short end of dough over filling, lifting the cloth and then continue to roll the dough with the cloth to the end of the dough.

Spread filling over crumbs on a good height. Butter to brush top of strudel with remaining melted butter and sprinkle with almonds. Preheat

oven to 200 ° C. Line a large baking sheet with parchment paper or a baking mat.
Bake for 30 minutes or as long as the strudel is golden brown. At the exit of the oven sprinkle with icing sugar.
Cool at least 30 minutes before carving.

Serve warm or at room temperature with fresh cream, vanilla ice cream, Chantilly cream or English

Bon appetite!

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Strudel Chocolate Mousse Pie

Following a request from a client of Tata Lulu, I put on my blog a basic chocolate mousse, which was holding and simple.
Soon I will suggest a recipe from a bomb that gives dough a lot more creamy mousse and fragrant.

Chocolate Mousse

250 g chocolate 64%
20 cl whipping cream whole
50 g butter
4
eggs 30 g sugar


Separate egg yolks from whites

Melt the chocolate in a bowl in a bain-marie. Stop the fire. Gradually add the butter into small pieces and stir, then egg yolks one by one. Work the cream a few moments until it is smooth and shiny and cool. Mount

egg whites until stiff, adding sugar at the end rain ice. Tighten the whites.
Beat the cream well chilled in a metal bowl is even better, in Chantilly.

Stir chocolate and butter cool, and the whites gently into the cream mixture to obtain a perfectly smooth and homogeneous.

Dresser in glasses or in a nice bowl until tonight or tomorrow. Bon appetite

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greens

Time passes too quickly the weeks are filled and that I continue to prepare dishes and take pictures not enough time to publish them.
Here is a pie with green vegetables full of antioxidants and freely inspired by Alain Ducasse in his last book kind.

Vegetable Pie

2 rolls of pastry
400 g of spinach
100 g coppa
6 hearts of artichokes
1 zucchini
50 g of shelled peas
400 g green beans
1 red onion
1 clove garlic
2 tbsp olive oil
2 thyme sprigs parsley


chervil chives

2 tablespoons Parmesan
1 egg yolk
2 tablespoons pitted black olives Optional

Wash zucchini. Cut zucchini into cubes.
Cook the green beans and peas in the English that is to say, in salt water. Keep them slightly firm. Book
Peel onion and slice it as well. Peel and crush garlic.
Heat a pan with olive oil and sauté zucchini. Book. Skip the artichoke hearts. Book. Sweat the onion, put the zucchini, artichokes, the garlic with the thyme leaves for 10 minutes. Then add spinach, peas and green beans, salt and cook over low heat for 5 minutes.
During the cooking, rinse, dry, peel off and chop the parsley and chervil. Wash and chop the chives.
In a bowl, mix cream with egg yolks.
After 15 minutes of cooking, remove the pan from heat and stir in all ingredients, stirring well. Also add the parmesan
grated. Mix well
Taste and adjust seasoning with salt.
Preheat oven to 180 ° C (gas mark 6).
Line a tart ring of 26 cm with the pastry, place the cooled vegetables, cut into strip coppa. Moisten with a brush the dough overhang to weld the lid.
Cover with second pastry. Cut the remainder. Good soldering and fold the edge of the pie.
Mix egg yolk with a little water and brush, glaze the entire surface of the pie. Drill a hole in the center of the pie to allow steam to escape and leave a stack of cardboard so that it does not close.
Bake the pie for 35 to 40 minutes at 210 degrees. Then let it rest 15 minutes.

Serve on a pretty dish.

Bon appetite

Pain Near Ovary And Ewcm

Moroccan Recipe: makrout or Meqrout

Ingredients:

3 cups semolina average
1 bowl of melted butter 4 tablespoons
S. caster sugar 400 g
date paste 2 tablespoons
S. water orange blossom
1 pinch salt 1 tsp
to c.
cinnamon oil for frying 100 g of honey


In a large bowl place the semolina, salt, sugar and butter work well in crushing all in his hands. Add warm water and reworking to get a smooth paste and smooth. Set aside. In another bowl, mix the dough with dates, cinnamon and orange flower water. Make small rolls, split in the middle and into slot of small sticks of date paste. Weld the opening roller and smooth. Cut into diamond and fry in hot oil. Brown both sides and dip in warm honey. Drain and keep sealed in a box, once makrout cooled.

Source: http://www.recette-maroc.com/

Dan Doctors And Arizona

Recipe Moroccan Ramadan: The tagine Moroccan strawberry

A the discovery of Moroccan cuisine: tagine strawberry

Summary: "Try me again" is for you to discover Marrakech Moroccan cuisine. Agouray Rashid, head of the Mamounia, offers us his recipe for tagine strawberries.



Tagine strawberries for 4

300 g strawberries 200 g tomatoes
maasla (jam)
150 g of lemon sorbet
20 g fresh ginger
50 g unsalted butter 50 g sugar
meal preparation



In a sauté pan lightly with butter and sprinkle strawberries with sugar.

Dresser jam in the bottom of the dish or tagine. Surround with strawberries and then have the scoop sorbet on tomato jam and a fine julienne of fresh ginger on top.

Source: http://videos.tf1.fr/

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skewer marinated lamb stew

With final preparations Tata Lulu's back and all that goes with it, time passes too quickly and the messages are becoming scarce! For the latest
barbecue or oven as you like, here's a quick recipe, fragrant and very pleasant. You can
prepare one hour before it will be very good too.

Marinated Lamb Kebabs

750 g fillet lamb cut into large dice (I took the shoulder)
2 shallots, minced
2 teaspoons garlic
finely grated ginger 2 teaspoons fresh finely grated 1 tablespoon
cumin powder 1 tablespoon
of coriander
powder 1 tablespoon paprika powder
6 tbsp finely chopped fresh coriander
2 tablespoons mint leaves, finely chopped
250 g
yogurt 1 / 2 teaspoon sugar powder
4 tablespoons lime juice
salt and pepper

Place the lamb in a large nonmetallic bowl because of the lemon juice. Mix all other ingredients in a blender and blend until a smooth marinade. Salt and pepper well.
Pour marinade over lamb, cover and refrigerate 24 to 48 hours.

Before cooking the lamb, remove it from the refrigerator and let warm to room temperature. Thread the lamb pieces on skewers 8 to 12 metal or wood soaked in water and place the skewers on a baking sheet lined with parchment paper.

Put the skewers 12 to 15 minutes in preheated oven at 200 ° C until the meat is thoroughly cooked and tender. Serve hot with naan and lemon wedges.

Bon appetite

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The casserole ... There are several kinds. I do not pretend to offer "real stew" but it is one of Alain Ducasse and as it is for me one of the best cooks, I share with you.
His latest book: "Nature" is a real goldmine. Very simple, very nature.
So take the opportunity to do a little more meat to use as stuffing for stuffed tomatoes for example.

beef stew

1 / 2 oxtail
500 g cottage
500 g chuck 4 carrots

3 stalks celery 2

onions 2 cloves garlic
an orange untreated
15 peppercorns good
2 sprigs thyme
1 bottle of red wine
3-5 tablespoons flour
1 to 1.5 liter chicken stock cube for me
Olive


1 or 2 days before
Degrease and dice half -Oxtail, heel and the chuck. Peel and wash the carrots, celery, and cut into slices. Peel the onions and garlic: Cut the onions into small cubes and crush the garlic.
Cut orange slices untreated. Gathering all these products in a bowl. Add pepper and thyme. Pour red wine and marinate for 24 to 48 hours in refrigerator.
Day J
Preheat oven to 150 ° C (gas mark 5). Drain the meat. Strain the marinade directly into a pot, but keep the filling ingredients
aromatic.
Boil the wine marinade for 2 minutes and skim.
In a cast iron pan, heat the olive oil and brown the meat cubes on all sides. Then remove with a slotted spoon and put in place on the aromatic oranges. The stir for 2 minutes, sprinkle with flour and stir
yet. Put the pieces of beef and orange slices in the casserole
. Add wine and chicken stock to the tune: the liquid should just cover meats.

Lightly salt and boil, skimming well. Then cover the casserole and bake for 3 hours.
Serve the stew in the pot or place it in a bowl with potato if you wish. Bon appetite

Gay Cruising In Arabia

Saint-Jacques and shrimp curry

An urge quick curry, St. Jacqaues and shrimp in my freezer, and voila.
As I have said many times I love the flavors of Asia. Sometimes it takes me a sudden desire irrepressible taste these flavors that delight me every time. Here's a quick recipe
that will please those who like me as Asia in a broad sense. As
rush, I associate "Mie" (Chinese noodles with egg) earlier than rice to this dish that is more Indian than Chinese.

Saint-Jacques and shrimp curry
2 tbsp olive oil
minced onion 1
2 cloves garlic crushed
2 tablespoons finely grated fresh ginger
1 tbsp coriander powder
1 tablespoon cumin powder
1 / 2 tsp turmeric powder
200 ml coconut milk 125 ml

vegetable broth 300 g tiger prawns raw, shelled and deveined 150 g
Walnut St. Jacques
zest and juice of 1 lime
4 tablespoons finely chopped fresh coriander
salt and pepper

Heat oil in a wok or frying pan adhesive and saute onion, garlic and ginger 4 to 5 minutes, stirring. Add coriander powder, cumin and turmeric and continue cook 1 minute without stirring.
Pour the coconut milk, vegetable broth and bring to a boil. Reduce heat and simmer 2-3 minutes. Stir in shrimp, lemon zest and lemon juice and let cook 3-4 minutes until shrimp are pink and cooked through.

careful not to overcook them not to make Saint-Jacques rubbery.
Stir cilantro, salt and pepper.
Serve immediately with basmati or jasmine rice steamed or Chinese noodles. Bon appetite

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TOMATOES

Nothing very original in itself today, just a salad of tomatoes ... Yes
but have you seen all these tomatoes?

When I go on holiday in Sanary, I'm going to flea Hyères. And Hyères, there is a fan of tomatoes that I buy tomatoes that are not found anywhere else
This year, there were no tomatoes pineapple but we still regaled with others are obviously full of tomato fields.
What happiness with just a drizzle of olive oil to enjoy quality up scents of each piece.
Children love this salad tomato atypical.

In fact that's how you can compare the true "heart beef" with those found in large surface ... it really has nothing to do all in its form as in its taste.

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Chicken Creole

Here is a recipe for economic, fast and low in calories ... What more!
This dish is perfect for summer and is scented with the scions which is a mixture of spices and rum Reunion which is added to juices.
If you do not find massal commercially you can prepare for it is a mixture of coriander seeds, cumin, fenugreek, mustard, turmeric and cloves, all ground and spiced so horny ...
The marinade is prepared the night before but you can also make 1 / 2 hour before cooking the dish is fragrant too.


Chicken Creole

3 chicken thighs cut at the joint or 3 white
Juice of 2 limes
1 / 2 onion
2 chives (or 2 onions]
a little pepper
optional 2 cloves garlic
5 cl rum
Bouquet garni (bay leaf, thyme and parsley]
2 tbsp olive oil
Salt and pepper of
mill 1 teaspoon massal

Peel and finely chop the onion, chives and pepper. Peel and crush the garlic.
Wipe the chicken pieces and place in a bowl with the garlic, onion, pepper, chopped chives and scions. Drizzle with the lemon juice, stir several times, then refrigerate and marinate for 24 hours.
Heat oil high heat in a casserole. Remove chicken from marinade, place in casserole. Let brown for 5 to 10 minutes, stirring occasionally.
Drizzle with the marinade, pour the rum and water halfway up, add the bouquet garni, salt and pepper and simmer covered on low heat for about 45 minutes. Bon appetite

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koussa Mahshi

This family dish popular in the Middle East prepares koussa with a variety of small zucchini swollen. Never having found, I use small zucchini I choose carefully to be able to garnish up to this delicious farce. Absolutely
of season and full of oriental flavors this dish fragrant home for cooking.
No worries about cooking the rice, cooked perfectly mixed with the stuffing.

Koussa Mahshi
12 zucchini koussa 150 g or at least part
4 tablespoons plain yogurt

For the filling 250 g of lamb or beef lean
chopped 125 g long grain rice
3 / 4 teaspoon allspice ground
3 / 4 teaspoon cinnamon ground
3 / 4 teaspoon black pepper freshly
ground 1 tablespoon of olive oil virgin

For the sauce 15 g butter
1 tablespoon of olive oil
1 onion finely chopped
2 cloves minced garlic
1 / 2 teaspoon dried
mint 400 g canned tomatoes, crushed 2 tbsp
tomato paste
40 cl of water
1 / 4 teaspoon cinnamon
ground 1 / 4 teaspoon allspice ground

Take the zucchini pulp without splitting the Spoon Chop it. Book-to three-fourths of the sauce.
Prepare the sauce.
Melt butter with oil in a pan and sweat the onion until translucent and tender.
Add garlic and mint. Cook 2 minutes. Add the flesh of zucchini, tomatoes with juice, tomato paste, water and spices. Season and mix well.
Prepare the stuffing.
Put in a bowl all the ingredients and the remaining zucchini flesh. Mix with a spatula. Divide into 12 portions and stuff zucchini
Stuff the zucchini and dip in sauce. Bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes. After 35 minutes, remove the lid and raise the heat so the sauce is reduced by a quarter.
Serve the stuffed zucchini in soup bowls, top with sauce and overcome each with a spoonful of yogurt. Bon appetite

Whats The Best Motox Gear

Meatballs red lentils

Another appetizer for dinner aperitif this summer.
is quick, easy and inexpensive to do it all.

meatballs lentils

For forty balls
200 g lentils (they are actually the color of coral, are found in oriental grocery stores)
The same volume (measured with a glass) either: In
end bulgur according to the traditional recipe (150 g) or
From mix ' Cereal Gourmet "(wheat, barley, oats, soy flakes)
1 / 2 quart of cold water
200 g of onions
8-12 cl
oil 1 bunch
of coriander leaves 15 fresh mint
8 small onions or the new onion
70 g or 3 good tablespoons of tomato paste
1 tablespoon cumin
thyme 1 teaspoon black pepper
: a few good grinds
1 teaspoon salt to keep the end

Promptly wash lentils and cook, covered, in water without salt 10 to 15 min. They must be very soft and should remain a tiny bit of water to cereals.
Remove from heat, add cereal and bulgur. Mix well and quickly. Cover and let stand 15 minutes.
Finely chop onions. Reserve 2 tablespoons
and Sauté the remaining 5 to 10 minutes over low heat in olive oil.
Reserve a few sprigs of cilantro for garnish.
Chop the spring onions, the remaining coriander and mint.
Pour the tomato in the onions, stir and then put out the fire immediately.
Add fried lentils and raw onion, herbs, salt and spices.
Mix well to obtain a homogeneous mixture. Stir a few minutes. Allow to cool and thicken.
A paste with which they shape into balls.
Mold in the palm portions of the size of a quail egg.
Refrigerate.

Serve cold with parsley and arugula.

Freezes well.

Bon appetite

Ecdy-bolin Study 2010

Crumble chicken confit shallots

is the recipe that I made during my last show in France in partnership with Philippe blue Baubet Domaine de la Motte with shallot and Michel Imbert Market St. Joseph.

Passersby have liked.
is a quick and easy recipe to make.

Crumble chicken confit shallots

2 large chicken breasts
2-3 tbsp satay sauce
Olive
Salt, Pepper Espelette
Confit shallots
400 g of shallots
50 g butter
Salt, pepper
8 cl Sherry
2 tbsp honey
3 cl grenadine
20 cl Merlot Cabernet Sauvignon or
Crumble
50 g
flour 50 g ricotta
powder 40 g hazelnuts 25 g
Parmesan
Salt

Confit
Mince shallots
Sweat the shallots in butter, add the sherry, honey, red wine, grenadine and seasoning
Bake until a jam.

The confit may be made several days in advance
Crumble

Mix all the elements. Correct seasoning

Refrigerate
Cut chicken breasts into regular cubes of 2 cm.
Skip over high heat, season with salt and Satay (Keep raw meat).
Meat should be colorful but absolutely raw inside.

Combine chicken and confit evenly in pans. Sprinkle generously
crumble. Skip
hot oven 180 degrees about 15 minutes until the crumble is cooked
Cool 5 minutes before serving

Bon appetite

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Strawberry Tart Profiteroles

Here is a recipe with strawberries a bit more complicated than I usually put myself but I enjoy so much to do and eat what I wanted to share it with you.
I had made for the anniversary of one of my son who enjoyed it too.
You can freeze the pies are perfect after thawing.

Strawberry Tart Profiteroles

pies Ingredients 2 sweet vanilla paste
20/20: 130 g
65 g butter

Icing sugar 45 g almond powder
50 g egg (or 1)
1 g Salt 1 g

Vanilla sugar 215 g flour
Crème almond pistachio :
180 g softened butter 45 g
pistachio paste
180 g almond powder
180 g sugar 180 g
egg (or 3.5}
foam ivory vanilla : 83 g
Egg yolks (or 4)
83 g 13 g Water
Glucose or caster sugar 33 g
Powdered milk (or anything not to replace it with a liquid)
180 g liquid cream
1 Vanilla Bean, split and scraped
120 g white chocolate
3 sheets gelatine (9 g) 330 g
whipped cream
Choux :
125 g Milk 125 g
Water
3g salt 3g

Sugar 115 g
Butter 135 g Flour
250 g eggs (or 5)

Sweet pastry
vanilla Mix softened butter with icing sugar, almond powder, egg, salt and vanilla sugar. Stir in flour.
Cream almond pistachio
Mix ingredients in order listed.
Roll dough to 3 mm file a sweet pastry in bottom of a 40 x 20 cm then the creamy almond pistachio. Cook in an oven at 180 degrees for 25 minutes and cool.
ivory vanilla mousse
In a double boiler, poach the egg yolks with water, glucose and milk powder to 50 °, whisking constantly, then climb to the drummer until completely cooled. Porter the cream to a boil with the vanilla, pour over white chocolate, smooth and add gelatin (hardened and drained). Gently fold the whipped cream and zabaglione, prepare immediately.
Choux
Boil the milk with water, sugar, salt and butter. Off the heat, add the sifted flour and mix quickly with a spatula over medium heat until the dough pulls away from the walls and no longer sticks to the spatula to dry out the dough for 2 3 minutes. Pour the batter into the bowl of a mixer fitted sheet, incorporating eggs gradually. Knead the dough until ribbon. Make small puffs using a piping bag fitted with a plain nozzle, on a baking sheet and cook in an oven at 210 degrees for 17-20 minutes. Once cooled top with vanilla foam ivory. Freeze
Mounting
Cover the pastry and sweet vanilla cream with almond pistachio mousse vanilla ivory, smooth, place in freezer until tasting. Halving the plate if you choose to make 2 pies
Finishing and presentation
Trim the edges, draw over the strawberries marra timber (because they are the best) intercalated cabbage topped with vanilla foam ivory and glazed with white fondant.

Bon appetite

Cubefield Widescreen 2

A very bienôt,

My dear friends and very dear friends hello,


I will be absent from the blogosphere for some time. I have many things to do and deal! ... I'll tell you in a timely manner! hihihi promised ,!!!! Thank you all for being present so far in my culinary world.

I'll post pictures and recipes will follow upon my return !
Until then, I made big kisses and see you soon.

Another savory pie

Hugs and see you soon