Une délicieuse quiche sans beurre, grâce à notre pâte brisée à l'huile d'olive. La garniture est légèrement sucrée salée, grâce à la patate douce et au confit d'oignons. Une quiche originale, à déguster avec une belle salade verte.
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A la rédac' nous aimons beaucoup cette cuisine très parfumée.
Il est parfois difficile de trouver la bonne recette pour sublimer l’halloumi. Pourtant, ce fromage, venant de Chypre, est un aliment très simple à cuisiner. D’ailleurs, on a trouvé la recette idéale pour mettre en valeur ce produit en quelques minutes...
La cuisine néo-zélandaise regorge de délices sucrés qui mettent en joie les gourmands du monde entier. Parmi ces trésors gourmands, le Ginger Crunch Slice se
Vous connaissez peut-être les Weetabix, ces céréales de blé Anglaises présentées sous forme de galettes très friables. Elles sont riches en fibres et vitamines et pauvres en sucres. On les mange en général, mélangées à du lait, mais il existe plein d'autres...
Après déjà deux programmes culinaires sur M6, Cyril Lignac se lance dans une nouvelle émission de pâtisserie, Mon gâteau est le meilleur de France.
Le Portugal est vraiment un très joli pays et très riche sur le plan culinaire. Du côté sucré, on utilise des produits de saison, naturels et des épices bien entendu, rapportées des îles. Voici quelques recettes pour les gourmands. Je les adore.
Voici 15 astuces en pâtisserie qui vous feront cuisiner comme un chef : vos chouquettes ne seront plus jamais toutes sèches ! Vous avez envie de prouver...
Bienvenue dans le monde de la cuisine émiratie, où chaque plat raconte une tradition, une culture et une saveur. Parmi les trésors culinaires, le Khuzi
Cheeses of Italian - İtalyan Peynir Çeşitleri 1- EN: Parmesan (Parmigiano Reggiano): Perhaps the most famous Italian cheese, Parmesan has ...
Les pois chiches, ces légumineuses polyvalentes et nutritives, sont un élément incontournable de nombreuses cuisines à travers le monde. Riches en protéines, en fibres et en minéraux, les pois chiches sont non seulement délicieux, mais aussi très bénéfiques...
So easy – chuck everything in one tray, then bung it in the oven.
Le chapati tunisien est un sandwich très populaire et apprécié par tous..rien à voir avec le chapati indien.Tr
Un blog pour partager avec mes amies et tous ceux qui passeront me voir,la cuisine d'ici et d'ailleurs,la pâtisserie,la boulange, la viennoiserie et bien d'autres choses ! @ trés bientôt ...
Un délicieux gâteau de maïs, moelleux et léger. Il est naturellement sans gluten, donc parfait pour les intolérants. Mais surtout, il est délicieux.
Le coing nommé aussi poire de Cydonie posséde une chair dure et une peau très épaisse. Il se cuisine aussi facilement que la pomme et il est délicieux. Ce fruit très parfumé est riche en pectine, ce qui est parfait pour les gelées, confitures ou les marmelades....
De délicieuses galettes à déguster au petit-déjeuner ou au goûter, avec du beurre et du miel. Cette spécialité très appréciée dans le Maghreb, se cuisait traditionnellement dans le plat à tajine, plus souvent maintenant à la poêle. Le terme Baghrir est utilisé en Algérie, au Maroc et en Tunisie et Edarnan ou Tiyrifin en Berbère.
La peau de clémentine est très odorante et permet pas mal de fantaisies en cuisine ou en déco. C'est parti pour la démo.
Me eat pretty one day
Originaire de Slovaquie ou de République Tchèque, les trdelniks sont une pâtisserie croustillante recouverte de sucre qu’il est possible de fourrer pour...
Un délicieux dessert pour le 'Quat' Heures' !
This title features a fascinating introduction to the culture and traditions of the Netherlands, including information on the local geography and produce, national festivities, key ingredients and cooking techniques. You can discover both local and national dishes that range from sustaining peasant fare using fresh seasonal produce, to the dishes influenced by exotic ingredients brought back by Dutch sea merchants. You can explore the range of tastes found in Dutch cuisine with 75 varied recipes such as Alkmaar Cheese Soup, Hussar's Salad, Terrine of smoked Limburg Trout, Poffertjes (pancake puffs), Spice cake and Frisian Sugar Bread. It includes more than 350 stunning pictures by leading food photographer, Debi Treloar. The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables, and a passion for all things sweet and spicy. This beautiful book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.The book presents a selection of more than 75 superb step-by-step recipes, from simple farmhouse main courses such as Sauerkraut Mash with Smoked Sausage, to regional dishes like Creamy Veal Stew with Prunes. Join in the Dutch love-affair with all things sweet by baking Janhagel biscuits, flavoured with cinnamon, aniseed and almonds or treacle and cheese waffles known as Goudse Stroopwafels, and experience truly authentic Dutch cooking. 350 photographs
Zgodne su za grickanje kad krenete na izlet, za užinu, dok navijate za omiljeni tim ili možda pratite neki napeti akcioni triler. Tanke lepinjice sa ruzmarinom ili drugim začinskim biljem odlično se slažu sa nekim finim namazom od povrća ili sira, a vrlo su ukusne za grickanje i same. Na stranici Marthe Stewart možete pogledati originalni recept . Sastojci: 500 g brašna, 25 g svežeg kvasca, 1 kašičica soli, 3 kašike ulja, oko 3 dl tople vode, 1 jaje za premazivanje, morska so, ruzmarin Priprema: Razmutiti kvasac u pola šolje tople vode, dodati kašičicu šećera i brašna. Ostaviti na toplom da se kvasac aktivira. Izmešati brašno, so, dodati pripremljeni kvasac, ulje i sa toplom vodom zamesiti srednje meko testo. Dublju činiju premazati uljem, staviti testo, pokriti folijom i ostaviti da odmara oko 1 h dok se ne udvostruči. Testo prebaciti na radnu površinu i podeliti na 16 delova i oblikovati male jufkice. Jufkice tanko razviti, više u dužinu nego u širinu, tako da bi mogli da stavimo po 4 u pleh. Pleh obložiti papirom za pečenje i složiti 4 lepinjice. Lepinjice premazati umućenim jajetom i posuti krupnom morskom soli i ruzmarinom ili nekim drugim začinskim biljem po izboru. Peći ih u prethodno zagrejanoj rerni na 200 C oko 15-20 minuta dok ne postanu fino hrksave. Prebaciti ih na ravan tanjir i ostaviti da se potpuno ohlade, a u međuvremenu ispeći preostale lepinjice. Od ove mere izađu 4 puuuna pleha što je dovoljno za 16 lepinjica.:) Lepinjice je najlepše grickati uz neki namaz, recimo namaz od patlidžana , humus, može i salsu, domaći ajvar ili nešto slično... ma, verujem da ćete se snaći sami, prijatnooo grickanje!:)))) I ovaj recept ide našoj Milkici za igricu Ajme, koliko nas je na temu ruzmarina.:)
Petit et grand gourmand, vous cherchez une recette de pâte à crêpes sucrées ? Même pour les novices en cuisine, cette recette est impossible à louper. En effet, après avoir mélangé tous les ingrédients dans un saladier, laissez la pâte à crêpes reposer pendant au moins une demi-heure au frigidaire. Ensuite, vous n'avez plus qu'à sortir la poêle ou avec une crêpière électrique. Avec une louche, répartissez équitablement la pâte à crêpe et faites-la cuire une minute de chaque côté. Dès la première bouchée, ces crêpes vont ravir tous vos invités. D'ailleurs, si vous avez des idées originales de garniture, n'hésitez pas à les partager dans les commentaires de la recette. En ce qui concerne la pâte à tartiner ou bien la confiture, si le cœur vous en dit, vous pouvez également décider de les faire vous-même.
Demiglas sos, kahverengi sos olarak da bilinen klasik bir Fransız sosudur. Temel soslardan biridir. Diğer sosları lezzetlendirmekte, etlerin yanında servis ed
A 15-minute meal classic with seared beef, fluffy rice and lots of veg.
Traditional Australian bread
Was kann es beim Grillen nie genug geben? Genau: leckere Dips, Saucen und Aufstriche! Wir verraten euch unsere leckersten Rezepte.
Şerbetçi Otu, ülkemizde yaygın bir şekilde yetişen şerbetçi otu, çok yılık bir ot türüdür. Şifa verici özelliği olan bu ot asma yaprağı gib
La kamounia est un plat en sauce, préparé à partir d’une “pâte” de cumin, d’où l’origine de son nom (kamoun en arabe).
A few weeks ago, we had a team lunch at Tony Roma's, and naturally at some point, we talked about food, allergies, cooking etc. My boss then posed a question on what was the best meal we've ever had. I couldn't think of a particular "best meal" because eating is not just about the food, but the experience and atmosphere as well. So, my response was more around my most memorable meal, many years ago when I first had deep-fried herb-crusted lamb's brains at Ginger Nuts (what a funky name!) at Port Fairy, a charming fishing village at the end of the Great Ocean Road in Victoria, Australia. I will never forget that experience, and boy, did they taste good! I later recalled another favourite food memory at La Boheme, a restaurant in Balmain that serves European cuisine and where I fell in love with the roast pork and dumplings. I have to admit that the dish wasn't much to look at and I was a little sceptical at first. There were some thin slices of pork covered in a pale-coloured sauce, with pieces of dumplings on the side that looked rather dense and unappetising. Well, looks certainly are deceiving. After taking my first bite, I couldn't wipe the goofy smile off my face. It was comfort food. It was happy food. I savoured each and every mouthful after that and polished off every bit of sauce and crumb on my plate. It went down well with a glass of Czech beer (can't remember what it was). I found some recipes for Czech roast pork with dumplings and finally decided to make it at home. Apparently, it's the national dish of the Czech Republic. It's not that difficult, although it does take time to make the dumplings, and roast the pork. The sauerkraut is easy. You might need some elbow grease in making the dumplings unless you use a stand-mixer to knead the dough. I was really happy at how everything turned out, especially the dumplings which were perfect. Surprisingly, the kids (who are fussy eaters) loved it too! The recipes below have been adapted from various sources. I can't say if they even close to being authentic, but the flavours are wonderful and I loved it. Roast pork, dumplings and sauerkraut with gravy - comfort food for the soul Czech Roast Pork Adapted from Epicurious Ingredients 1 tablespoons vegetable oil 1/2 tablespoon prepared mustard 1 tablespoon caraway seeds, crushed 3 cloves garlic, minced 1/2 tablespoon salt 1 tsp ground black pepper 1.2 kg (2.5 lbs) pork shoulder / leg roast 1 large onion, roughly diced 1/2 cup water (add more if liquids dry out too much) 1/2 tablespoon cornstarch dissolved in 2 tbsp water 1 tablespoon butter Method Form paste with vegetable oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast and set aside for 30 minutes. Preheat oven to 180C/350F Place onions in roasting pan. Add water. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 hours uncovered (add more water if pan is drying out). Remove from heat, reserve pan juices. Let sit about 10 mins before cutting into thin slices. In a saucepan, bring pan juices to boil. Gradually add 1/2 cup water or more to make a sauce. Mix butter and cornstarch solution to thicken slightly, reduce heat, simmer 5 minutes. Taste and adjust seasoning if necessary (or add more water if it's too salty). Serve with sliced pork, dumplings and sauerkraut. Please find the recipes after the jump. These yeast-based dumplings are simply wonderful! Reminds me of Chinese steamed buns! Czech Dumplings Adapted from Just A Pinch Recipes Ingredients 1/2 sachet dry yeast 1/2 tsp sugar 1/4 cup milk, cool 1/2 cup milk, warm 1/2 egg 1/4 tsp salt 2 cups plain flour 2 cups cubed stale white bread Method Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Knead for 10 minutes or until smooth and elastic. Add the bread cubes and knead it into the dough. Place in a large bowl, cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 2 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large pot of boiling salted water with a tight fitting lid. Boil gently on medium-low heat for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a wooden chopping board. Immediately use the sharp point of a knife and poke holes in it to release the steam. Keep warm by draping a cloth over them and to prevent it from drying out. When ready to serve, slice 3/4" thick with a sharp knife. Delicious sauerkraut! Sauerkraut Adapted from various sources Ingredients 1 (16 ounce) jar sauerkraut 1 tbsp vegetable oil 4 slices bacon, diced 1 onion, diced 1 teaspoon caraway seeds 2 tbsp sugar (or to taste) Salt and pepper to taste 1 teaspoon cornstarch mixed with 1 tbsp water Method Pour the sauerkraut into a large bowl. Use hands to squeeze out the "juice" into the bowl. Reserve the juice. Roughly chop the sauerkraut at 2 inch intervals. Heat oil in a medium pan and fry bacon and onion for 2 minutes. Add caraway seeds and sauerkraut and fry for 1 minute. Add some of the reserved sauerkraut juice until it almost covers the top of the sauerkraut. Add sugar, salt and pepper to taste. Stir briefly, and then cover with a lid and simmer for 15 minutes. Turn off heat and keep warm. Serve with pork and dumplings. I made roast pork loin with crispy crackling instead
This is my husband's second favorite kubba, keeping in mind that the entire kubba genre is his overall favorite food of all time. That translates to some pretty good stuff. This recipe could also use some tweaking to fit the original purpose of the blog: detailed recipes that anyone could follow...no expertise needed. But it could be a while before I make this again, so I'm publishing, and that's final. At least until I post a revised version, as I am wont to do. I've seen vastly different recipes in books and on the internet, and have talked with different fantastic cooks, including my sweet mother-in-law (my go-to expert). This recipe combines my favorite elements of each version, while still staying true to the basics...lamb broth, turnips, lemon juice and mint. I admit, however, I prefer mine less tart than the Scientist likes...so I serve it with an extra half of lemon on the side so he can pucker it up to his liking. This strategy works for us since one can always make this more sour according to taste, but it's trickier to reduce the acidity. Note: he still says that's cheating...if it's not sour, it's not kubba hamuth, 'cause hamuth means sour! Sorry, Baby. I love you! serves 4 1/2 medium onion, finely chopped 1 T. vegetable oil 2 lamb shoulder chops, with bone, about 3/4 lb. each salt and freshly ground pepper 3 turnips, peeled and cut in bite-sized pieces (I like 3/4") 9 cups water, plus more 1/4 cup tomato paste (Tukas brand, if possible) 3/4 tsp. dried mint, or to taste the juice of 2 lemons salt and pepper, to taste 12 kubba In large Dutch oven over medium-high heat, heat oil, then saute onions until lightly browned. Meanwhile, salt and pepper both sides of the lamb shoulder chops. Push onions to the side of the Dutch oven and brown the meat on both sides. Add water, turnips, salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until the turnips are tender and the flavor of the broth has deepened. Taste and adjust salt and pepper frequently. The turnips absorb a lot of salt, so don't be afraid to adjust the seasonings more than once. Stir in tomato paste, then add mint and lemon juice. These go in towards the end because their flavors are more delicate and the long boiling affects their flavor. Drop kubba into boiling sauce and cook on medium-high heat until they float to the top, about 10 minutes or more. Serve with rice and a green salad. Enjoy!
Un fondant très facile à la crème de marron...
