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Post by kallypso on Aug 5, 2015 8:55:22 GMT -8
Taboulé For 4 P, you need: 6 0z of Crushed wheat or couscous 1 bouquet of fresh mint 2 white onions 3 tomatoes 1/2 yellow pepper, Salt 4 TB spoon Olive oil raisins ( dry) Option : cucumber ( 1/2) Lemon juice ( half a lemon) Salt pepper Put the Wheat in a bowl with 5 fl Oz of cold water. Let it rest 1H30 Put the raisins in cold water as well. Let them rest. Cut the fresh mint in small pieces. In a small bowl put some salt, the olive oil and the lemon juice. Cut the tomatoes, Yellow pepper, onions ( and cucumber) in very small dices. Drain the Wheat, then drain the raisins. In a large bowl , put the wheat first, then add the raisins and the veggies. Add the mint. Then add the olive oil lemon juice and mix everything . Let it rest in a fridge 2H. Serve cold. Bon appétit!
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Post by kallypso on Aug 5, 2015 10:33:20 GMT -8
Basquaise & Chorizo Chicken For 2 P: 4 Chicken legs 10 slices of chorizo Paprika powder 2 zucchinis 3 tomatoes 2 oignons 6 garlic cloves 1 bay leaf 5 TB spoon olive oil Salt-pepper Options : 1 eggplant 1 pepper Xeres. Put 3 tb spoon of olive oil in a pan. Turn on the heat; Sprinkle the chicken with paprika and brown them until they're crispy. Put the chicken aside. Add some olive oil to the pan and put the chorizo and zucchinis ( cut in small pieces) then the onions sliced.and garlic in fine slices, mix until the veggies are gold then add the tomatoes , salt , pepper and bay leaf. Let cook for 15mn then add the chicken legs for an additional 5 mn. In summer I eat it like that. In winter I add some boiled potatoes . Enjoy!
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Post by kallypso on Aug 5, 2015 11:09:45 GMT -8
Tarragon mustard chicken breast with crème fraîche and mushrooms. For 4 P: 4 chicken breast Paris mushrooms Tarragon 2 branches Old mustard or Dijon mustard Crème fraîche or 1/2 sour cream 1/2 heavy cream mixed. 2 chalots Olive oil. 1 stock cube of chicken Cut the mushrooms and shalot in slices. In a pan add oilive oil and cook the chicken breast until they are golden crispy. Then cook the mushrooms and chalots 5 mn. Add The mustard, the creme fraîche and tarragon. Mix the sauce then add the chicken for 5"mn. it s delicious like that but you can also add some rice! Enjoy, Bon appétit!
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Post by kallypso on Aug 7, 2015 2:52:17 GMT -8
Duck breast with honey, Espelette Chili,figs and Provence herbs The title seems long but I can assure you this is not difficult to prepare. We have in the south west of France a chili very strong called " Espelette chili " . When we want spicy food we generally use this one. It grows in the " Basque " area which is really close to Spain. People in this area are very very proud of their culture and are pretty traditionnal . Sometimes some extremists groups want to be independant of France , like Corsica. The cooking is very rich spicy and colorful. Men usually wears the traditiona " bérêt". Ok for this dish you need: 2 duck breasts 6 figs 3 tb spoon of honey (Honey of locust tree) 1/2 lemon juice Provence herbs 1 tea spoon of Cinnamon Crushed pink bays and cumin Espelette chili powder 1 tea spoon Soya sauce. 2 chopped shallots You don't nee any oil or other salt/pepper. We have enough of spices and tasty stuff . Marinade: in a bowl put the shallots, honey, lemon juice, all the herbs and spices, soya sauce. in a dish put your duck ( cut the skin in crossed lines) then add the marinade. Let it rest 30 mn Prepare the oven at th 7. Start by the skin on the dish 10 mn then turn them another 10 mn. When it's cooked , cut the duck in slices to present in a plate or a dish. If you want to grill the duck , you have to cook the sauce like 5-7 mn. Bon appétit!
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Post by kallypso on Aug 7, 2015 5:29:53 GMT -8
Stuffed eggplants with goat cheese. For 4 P: 4 eggplants 1 log goat cheese 6oz ground beef 6oz ground porc 1 onion 4 cloves of garlic 1 bouquet parsley Espelette chili powder 1 egg Salt Olive oil Start by cutting the eggplants in the lengh. Empty a large amount of the pulp. In a bowl mix the 2 meats, the parsley, the chopped onion, the chopped garlic , add salt and chili powder. Mix well then add the egg at the end. Mix again. Fill the eggplants with the mixture. Add some goat cheese slices. Put some olive oil in the dish.( not on the eggplants) Put your dish in the oven at th.6 and let cook 45mn until the cheese is gold brown. Serve it either with rice , boiled potatoes or green salad.
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Post by crisdawn on Aug 7, 2015 6:32:27 GMT -8
Love all of the recipes. I have a question..sorrrrrry... so when you say things for example like: 12,5 Oz ground beef 1 big onion 1,8 Oz butter 3,5 Oz milk 3,5 breadcrumbs Parsley 1 egg is that like.. 3-5 oz milk? or 3.5 ounces of milk, or 3 of the 5 oz of milk etc. sorry the comma is throwing me off. But again thank you so much for taking the time to share recipes with us, appreciate it greatly!
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Post by kallypso on Aug 17, 2015 4:38:12 GMT -8
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Post by kallypso on Aug 17, 2015 4:55:30 GMT -8
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Post by kallypso on Aug 17, 2015 5:01:53 GMT -8
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Post by kallypso on Aug 17, 2015 5:04:38 GMT -8
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Post by kallypso on Aug 17, 2015 5:10:34 GMT -8
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Post by kallypso on Aug 17, 2015 7:28:40 GMT -8
Spaghettis Bolognaise For 4 P : 600g ( 21 onces) ground beef 500G of spaghettis (18 oz) 150g ( 5OZ) Smocked bacon cut in dices 500g Tomatoes (20oz) or in cans cut in pieces. 2 shallots cut in small pieces 2 onions cut in small pieces 150g ( 5oz) parmesan ( or worn swiss cheese ) 2 garlic cloves cut in small pieces 2 tea spoon origano 2 tbl spoon powder sugar 5 branches of fresh basil 6 tbl spoon Olive oil. salt and pepper. In a crock pot / casserole put 2 spoons of olive oil . When it s hot add bacon, shallots, oignons . Stir until everything is gold color, add the garlic for one mn, then add the tomatoes , and half of the basil and the origano. Stir from time to time for 30mn . When the tomatoes are really like mash your sauce is on the good way. Add the sugar. In a pan, add some olive oil , when it s hot add the ground beef and separate the pieces with a spoon or a fourk. Mix and stir until all the meat is cooked. Add the meat in your casserole and stir. Let it cook one hour on slow fire and do not forget to chech your sauce. If it s too thick , add some hot water. Prepare your spaghettis while the sauce is cooking. I prefer them al dente , but it's your choice if you prefer them more cooked. Prepare your plates and put the spaghettis all around . leave a kind of hole in the middle to put the sauce. Be generous on it. Add fresh basil and parmesan! Bon appétit!
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Post by kallypso on Aug 18, 2015 10:54:51 GMT -8
EDIT.
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Post by kallypso on Aug 18, 2015 12:22:10 GMT -8
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Post by kallypso on Aug 18, 2015 12:30:56 GMT -8
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