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A complete menu to everyone's taste for today

A complete menu to everyone's taste for today



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We propose 2 options for each dish, so nobody will be left without eating.

Advertising - Keep reading below Consome with your egg and crusty puff pastry

INGREDIENTS (4 people):
- 2 bird carcasses
- 1 leek
- 1 carrot
- 1 onion
- 100 g of serrano ham
- Puff pastry
- Parsley
- Laurel
- 4 eggs
- Salt
- Pepper

Put a pot on the fire With plenty of water, onion, leek, carrot, bay leaf, a chicken shell, parsley, salt and pepper. Keep over low heat with the semi-covered pot at least one hour.

Preheat the oven to 180º C. Strain the broth, let cool and remove the fat. Cut 100 g of ham in julienne and the puff pastry in circles, whose diameter is somewhat larger than that of the cups.

Put the consommé in each cup. Add some ham and a raw egg. Cover with the puff pastry, adjusting it until it sticks. Bake until golden brown. The egg will also be in its spot.

Citrus Salad

INGREDIENTS (4 people):- 2 blood oranges
- 1 Navel orange
- 2 tangerines
- 1 pink grapefruit
- 1 lime
- Fresh tarragon
- 1 tablespoon cider vinegar
- 25 g of sugar
- Peeled nuts

Put a saucepan on the fire with 1 dl of water, 25 g of sugar and a handful of tarragon leaves. Keep on fire until sugar melts. Remove, let infuse a few minutes and strain; Reserve.

Cut the ends of the oranges; Remove the shell. Remove the outer membrane until there is no trace of white streaks. Cut into thin slices. Peel and cut the grapefruit, lime and tangerines.

Mix the tarragon syrup with a spoonful of cider vinegar. Spread the slices of orange, lime, grapefruit and tangerine in a bowl. Spread the chopped nuts over the dressing and seasoning.

Ricotta and spinach tartlet

INGREDIENTS (4 people):- 300 g frozen spinach
- 100 g ricotta cheese
- 4 eggs
- 1 garlic
- 1 sheet of puff pastry
- 1 dl of liquid cream
- Nutmeg
- Olive oil
- Salt

Put a saucepan on the fire With frozen spinach. Cover them with plenty of water. Add a little salt and keep on the fire for 6 or 7 minutes. Remove the saucepan from the heat, drain and reserve. Peel a garlic.

Put a pan on the fire with olive oil. Brown the garlic. Add spinach. Saute 4 min. Add the cream, a little nutmeg and salt. Leave on fire 5 minutes. Remove and mix with the crumbled cheese.

Preheat the oven to 180º C. Line a mold with the dough; to bake. When it begins to brown, take out and fill the puff pastry with spinach and cheese. Shell an egg over the mixture and bake until set.

Pickled Veal Tongue

INGREDIENTS (4 people):- 1 beef tongue
- 1 scallion
- 1 leek
- 1 carrot
- 1 garlic
- 1.5 dl of white wine
- 1.5 dl of sherry vinegar
- 2 dl of whipping cream
- 80 g of duck foie
- Nutmeg
- Cinnamon stick
- Laurel
- Olive oil
- Salt
- Pepper

Wash the veal tongue. Put a casserole on the fire with your tongue, salt and a bay leaf; cover with water. Leave on fire 10 minutes after it starts to boil. Remove, drain and reserve.

Clean and slice the leek, the carrot, the scallion and the garlic. Saute the vegetable 10 minutes and turn off the heat. When tempering, add the vinegar and wine. Leave on the heat until it boils a little.

Add the tongue to the casserole and cover with water. Cook 3 or 4 hours. In another saucepan, put cream, foie, cinnamon and nutmeg. Leave on fire until the foie falls apart. Let cool and mount the mixture with rods.

Baked apple and brioche

INGREDIENTS (4 people):
- 4 apples
- 4 brioche rolls
- 30 g raisins
- 2 eggs
- 1 dl of whipping cream
- 50 g of sugar
- 1 teaspoon of icing sugar

Preheat the oven to 180º C. Extract the heart to the apples, peel them and cut them into slices 1 cm thick. Cut the brioche buns into slices of the same thickness and size as the apples.

Put the whipping cream in a bowl, the eggs and 40 g of sugar. Beat with blender. Add the brioche slices, apple slices and 30 g raisins. Leave about 5 minutes for them to soak completely.

Place in a mold alternating apples and brioche. Pour over the remaining egg and cream mixture and raisins. Bake in preheated oven for 25 minutes. Serve sprinkled with icing sugar.

Fig Parfait

INGREDIENTS (4 people):- 5 figs
- 1.5 dl of milk
- 1.5 dl of whipping cream
- 60 g of sugar
- 4 egg yolks

Separate the whites from the yolks of egg with a egg white separator or a soup spoon. Put the yolks in the blender glass. Add the sugar and beat until the mixture increases its volume twice.

Heat the milk to a boil and dump over the yolks; stir. Let cool. Reserve a fig cut into slices and mash the rest until a puree is obtained. Add to the yolk mixture and stir.

Beat the cream until it is half-full. Add to the previous mixture and integrate with enveloping movements. Pour into a silicone mold and put in the freezer. Garnish with fig slices.