Showing posts with label FRENCH RECIPES. Show all posts
Showing posts with label FRENCH RECIPES. Show all posts
Saturday, 22 November 2025
Thursday, 27 September 2018
French Chocolate Chip Madeleines
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Hindi Movie Songs Hindi-Devotional Songs Ghazals India Pop Songs Tamil Movie Songs Tamil Devotional Songs Kannada Movie Songs
Kannada Devotional Songs Telugu Movie Songs Telugu Devotional Songs Malayalam Movie Songs Malayalam Devotional Songs Tulu Movie Songs Tulu Devotional Songs English Songs Patriotic Songs
Hindi Movies Tamil Movies Telugu Movies Malayalam Movies Kannada Movies Tulu Movies
Hindi (How To) कैसे Hindi (Thought) सुविचार Hindi (Fruit Veg Plants) फल फूल पौधा Hindi (Buildings and Structures) इमारतों और संरचनाओं Hindi (Animals) जानवरों Hindi (Religion) धर्म
Wednesday, 5 September 2018
Roasted Turkey
Popular People - 1 Popular People 2 Popular People 3 Tourist Places - 1 Tourist Places - 2Tourist Places 3 Recipes 1 Recipes 2 Recipes 3 How To How To - 2 Quotes Bhagavad Gita Animals Flowers Fruits & Vegetables Plants Cars & Vehicles Buildings and Structures Indian Recipes 2 Indian Tourist Places Indian Tourist Places 2 Mahabharata
Malayalam Movies
Hindi Movie Songs Hindi-Devotional Songs Ghazals India Pop Songs Tamil Movie Songs Tamil Devotional Songs Kannada Movie Songs
Kannada Devotional Songs Telugu Movie Songs Telugu Devotional Songs Malayalam Movie Songs Malayalam Devotional Songs Tulu Movie Songs Tulu Devotional Songs English Songs Patriotic Songs
Hindi Movies Tamil Movies Telugu Movies Malayalam Movies Kannada Movies Tulu Movies
About Festivals and Events Travel & Events Health Science and Technology Style Shopping & Markets Pets Animals HobbiesandCrafts Home Relationship Personal Care and Style Computers and Electronics Food And Entertaining Work World Finance and Business Family LifePhilosophy And Religion Youth Education And Communications
Hindi Movie Songs Hindi-Devotional Songs Ghazals India Pop Songs Tamil Movie Songs Tamil Devotional Songs Kannada Movie Songs
Kannada Devotional Songs Telugu Movie Songs Telugu Devotional Songs Malayalam Movie Songs Malayalam Devotional Songs Tulu Movie Songs Tulu Devotional Songs English Songs Patriotic Songs
Hindi Movies Tamil Movies Telugu Movies Malayalam Movies Kannada Movies Tulu Movies
Hindi (How To) कैसे Hindi (Thought) सुविचार Hindi (Fruit Veg Plants) फल फूल पौधा Hindi (Buildings and Structures) इमारतों और संरचनाओं Hindi (Animals) जानवरों Hindi (Religion) धर्म
Monday, 2 July 2018
French Cod en Cocotte with Tomatoes
Popular People - 1 Popular People 2 Popular People 3 Tourist Places - 1 Tourist Places - 2Tourist Places 3 Recipes 1 Recipes 2 Recipes 3 How To How To - 2 Quotes Bhagavad Gita Animals Flowers Fruits & Vegetables Plants Cars & Vehicles Buildings and Structures Indian Recipes 2 Indian Tourist Places Indian Tourist Places 2 Mahabharata
Malayalam Movies
Hindi Movie Songs Hindi-Devotional Songs Ghazals India Pop Songs Tamil Movie Songs Tamil Devotional Songs Kannada Movie Songs
Kannada Devotional Songs Telugu Movie Songs Telugu Devotional Songs Malayalam Movie Songs Malayalam Devotional Songs Tulu Movie Songs Tulu Devotional Songs English Songs Patriotic Songs
Hindi Movies Tamil Movies Telugu Movies Malayalam Movies Kannada Movies Tulu Movies
About Festivals and Events Travel & Events Health Science and Technology Style Shopping & Markets Pets Animals HobbiesandCrafts Home Relationship Personal Care and Style Computers and Electronics Food And Entertaining Work World Finance and Business Family LifePhilosophy And Religion Youth Education And Communications
Hindi Movie Songs Hindi-Devotional Songs Ghazals India Pop Songs Tamil Movie Songs Tamil Devotional Songs Kannada Movie Songs
Kannada Devotional Songs Telugu Movie Songs Telugu Devotional Songs Malayalam Movie Songs Malayalam Devotional Songs Tulu Movie Songs Tulu Devotional Songs English Songs Patriotic Songs
Hindi Movies Tamil Movies Telugu Movies Malayalam Movies Kannada Movies Tulu Movies
Hindi (How To) कैसे Hindi (Thought) सुविचार Hindi (Fruit Veg Plants) फल फूल पौधा Hindi (Buildings and Structures) इमारतों और संरचनाओं Hindi (Animals) जानवरों Hindi (Religion) धर्म
Sunday, 10 April 2016
Beef Bourguignon - French recipe
2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
15 fl oz (425 ml) red Burgundy (or other red w ine or dry cider)
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
12 oz (350 g) shallots
2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one
piece, then cut into cubes
4 oz (110 g) dark-gilled mushrooms, cut into chunks
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).
Equipment
You will also need a large ovenproof casserole or lidded pan.
Method
Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brow n on all
sides.
Using a slotted spoon, transfer the meat to a plate as it brow ns.Next add the sliced onion to the casserole and brow n that a little too.
Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the
Burgundy, again stirring all the time.
Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a
diffuser). Or transfer to the oven – either w ay it w ill take 2 hours.
Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together w ith the
mushrooms, then put the lid on and cook for a further hour.
The French accompaniment of potatoes boulangères and green salad w ould be good w ith this, or else tiny new potatoes and ratatouille.
Tuesday, 15 March 2016
Baked Camembert with garlic, calvados and salami
1 box of Camembert
3 tablespoons of Calvados
4 cloves of garlic, peeled and crushed
10 slices of thinly sliced salami or similar cold meat with a high fat content.
To dip
Warm baby new potatoes
Sliced ciabatta bread rolls
breadsticks
Pickled gherkins
Pickled red cabbage
Pickled onions
Spring onions
Baby sweetcorn
Sliced red peppers
Raw and blanched vegetables - you get the idea...
Method
180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Cut the cheese in half and place each half ovenproof bowls. You could use one bowl. We wanted to customise our own!
Squash the cheese flat or cut a slash in itPack with crushed garlic
Pour over about 3 tablespoons of Calvados
Leave it to infuse for an hour or more
bake for 25 minutes
Break the top of the hot cheese open, sit the cheese in the middle of the table and surround it with your friends, lots of plates, napkins and things to dip into the cheese
Friday, 11 March 2016
Baked Camembert
1 box of Pié d'Angloys cheese
2 to 3 tablespoons of dry sherry
to dip
Warm baby new potatoes
Sliced ciabatta bread rolls
A selection of thinly sliced cooked meats
Pickled gherkins
Pickled red cabbage
Pickled onions
Raw and blanched vegetables
Method
180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Line the lid with tin-foil
Replace the cheese in the box
Push the centre of the cheese down to make a little 'well'
Use a fork to punch a few holes in the top of the cheese
Pour the sherry into the cheese
Leave it for an hour or so if you have the time
Replace the lid and bake for 25 minutes
Saturday, 17 October 2015
Chocolate Chip Madeleines
10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces
PREPARATION
Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
Friday, 16 October 2015
Roasted Turkey with Black-Truffle Butter and Cognac Gravy
For the turkey:
6 ounces black truffle butter, at room temperature
1 large shallot, minced (about 1/2 cup)
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1 12- to 14-pound fresh turkey, brought to room temperature (this will take 2 to 2 1/2 hours)
1 garlic head, sliced in half crosswise
2 celery stalks, cut into large pieces
2 onions, unpeeled and cut in wedges
1 1/2 cups low-sodium chicken or turkey broth plus more if needed
For the gravy:
1 tablespoon vegetable oil
1 turkey neck plus gizzard and heart, if available
1 celery stalk, roughly chopped
2 carrots, roughly chopped
1 onion, unpeeled, quartered
1/2 teaspoon black peppercorns
1 bay leaf
1/4 cup parsley stems
2 thyme sprigs
1/2 cup cognac
2 tablespoons butter, softened
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
PREPARATION
Preheat oven to 400°F. In a medium bowl, combine the truffle butter, shallots, salt, and pepper, mixing with a wooden spoon until smooth. Separate the turkey skin from breast by sliding your hand beneath the skin. Do your best to separate some of the skin around the thigh as well. Smear most of the truffle butter mixture under the skin, onto the meat. Smear remaining butter mixture onto the outside of the bird. Use your hands to massage the bird to even out the butter mixture under the skin.
Place garlic in the cavity and tie the legs together using kitchen twine. In a large roasting pan, scatter the celery and onions. Place a roasting rack on top of the vegetables, and set the turkey on the rack. Pour 1 1/2 cups broth into the pan. Place in the center of the oven and roast until starting to brown, about 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting hourly, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, about 2 1/2 to 3 hours. Add 1/4 cup of broth if the pan looks too dry. You don't want the drippings to burn, but you do want them to brown, so add broth accordingly. Tent with foil if turkey is browning too quickly.
While the turkey is roasting, start the gravy. Heat a large pot over medium-high heat and add 1 tablespoon vegetable oil. Add the turkey neck, giblets, and heart (if using) and cook, turning occasionally, until browned, 5 to 7 minutes. Add celery, carrots, and onion and cook, stirring, until lightly browned, 5 to 7 minutes. Add peppercorns, bay leaf, parsley stems, thyme, and 6 cups water and bring to a simmer. Cook 2 hours. Strain stock into a smaller saucepan and set aside. You should have about 1 3/4 cups. Shred some of the neck meat and set aside.
When turkey is done, carefully remove it from the roasting pan, still on the rack, to a sheet pan. Cover loosely with foil and let rest in a warm place. Pour off or blot the excess fat and discard. Set the roasting pan over 2 burners on the stove. Pour in the cognac (from a cup, not the bottle) into the roasting pan, and turn the burners on to medium heat. Carefully ignite the cognac using a long lighter or match. When the flames die down, use a wooden spoon to scrape all the brown bits from the bottom of the pan. Cook until slightly thickened, 3 to 4 minutes. Strain the contents of the roasting pan into the saucepan with the turkey stock. Simmer to reduce slightly. Add the turkey neck meat.
Knead the butter and flour together using a spoon or your fingers. Bring the stock mixture to a boil, then add the butter mixture by tablespoonfuls to the stock until the desired thickness is reached. Allow the gravy to simmer for a minute before adding additional butter mixture and continue to simmer until reduced to desired consistency. Season to taste and serve in a warm gravy boat alongside the turkey.
DO AHEAD:
The turkey can be seasoned and buttered up to 1 day ahead of time. Remove the turkey from the fridge 2 to 2 1/2 hours before roasting. The turkey stock can be made 2 to 3 days ahead of time.
Saturday, 10 October 2015
Cod en Cocotte with Tomatoes, Olives & Chorizo
2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
PREPARATION
Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.
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