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carambar

Recipe making this site

Milk: 25 cl

make pastries Dark chocolate: 50 g

Carambar ™: 12, classic

Egg yolks: 2

Sugar: 60 g cornflour

: 20 g butter

: 100 g + 20 g for the mold

Eggs: 4

Powdered sugar: 160 g

Flour: 100 g

potato starch: 50 g cornflour

: 50 g

Baking powder 1 packet

bitter Cocoa: 30 g + 10 g for the tin (Van Houten)

The cream Carambar

1. Boil the milk with the chopped chocolate and Carambar ™. Although everything is smooth when melted and cool.
2. Separately, beat the 2 egg yolks with sugar until light powder.
3. Stir in the latter preparation the cornstarch, then pour everything into the saucepan and return to boil a few minutes. Then let cool slightly.

The preparation of the big chocolate cake
4. Butter and sprinkle with bitter cocoa while the circle cake .- this will allow the dough hook and not be able to unmold the cake smoothly, it is always better than flour, which sometimes leaves white streaks on pieces of cake you serve -
5. Melt the butter in the microwave.
6. Separately, beat 4 egg yolks with sugar until light powder. Stir in the flour, cornstarch, cornflour, baking powder, unsweetened cocoa and melted butter. Vigorously mix everything .- the paste is compact, it is quite normal, do not add any liquid! The egg whites will then moisten the whole and give a creamy preparation desire -
7. Beat the 4 egg whites until stiff. Fold into the rest of the mixture and smooth.

Cooking

8. Preheat oven to 175 ° C.
9. Pour half of batter into prepared pan and smooth. Pour all the cream for up to 1 cm above Carambar edges. And cover with remaining batter to chocolate.
10. Bake for 35 minutes. Cool completely before attempting to unmold. The heart of the cake is still smooth, so the cake can sag a bit in the middle.

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Recipe making this site

soft butter 125 g brown sugar
: 100 g
Egg: 1
Flour: 175 g
Baking powder 1 / 2 packet (5 g)
Smarties: 50

1. Place parchment paper on 2 or 3 baking sheets. Preheat oven to 175 ° C.
2. In a large bowl, thoroughly mix the softened butter cut in pieces, brown sugar and egg.
3. Add the flour and baking powder and mix well.
4. Place of heaps rounded and flattened by spacing of 5 cm on the parchment paper .- Attention: cookies melt and spread slightly during cooking! -
5. Remove the top of Smarties pressing lightly.
6. Bake 15 minutes, the cookies should be golden.

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(provide a mold whose board may withdraw)
Part 1: the biscuit

2 eggs 60 g sugar
powder 40 g ground hazelnuts (or almonds) 2 tablespoons
30 g flour shaved

melted butter ½ teaspoon baking powder Beat eggs

long the eggs with the sugar mixture to whiten frankly. Add the flour, baking powder, ground hazelnuts and melted butter. Put in a pan (you can cover it with greased greaseproof paper, the release will be easier) and cook about ten minutes.

Part 2: The crispy praline

1 box of pancake

From praline lace (about 50 g)

A tablet pralinoise

Melt tablet pralinoise with possibly a little water or milk. Crumble by hand lace and crepe add the praline (the amount is to taste). Spread the mixture over the biscuit which has meanwhile cooled. Keep refrigerated.

third party: the chocolate mousse

3 bricks of cream 30% fat

3 chocolate pastry (you can take the dark, milk and white)
Sugar

It is important to put the utensils and cream in the fridge before you start: the bowl, electric mixer and cream. Melt a bar of chocolate. While it cools, beat a brick of cream with a little sugar. The whipped up. Add the melted chocolate. Be careful it is not too hot otherwise the whipped cream becomes.

Repeat this process with the other 2 chocolates. In the photo, there are only 2 bricks of cream: dark chocolate and milk chocolate. Spread the different mosses on the cake and chill several hours. Before serving, you can sprinkle with cocoa.

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Muffins soft Nadia

flour 2 cups semi-complete (or full) 1 cup sugar
full

1 / 2 cup ground almonds 1 cup

soy cream

1 / 2 cup oil

1 packet of yeast cake
2 apples chopped

1 / 2 cup chocolate chips

Mix dry, then add oil and soy cream. Stir until the consistency of cake batter. Add apples and chocolate chips. Stir and pour into a muffin pan. Put in a hot oven gas mark 6 for 30 to 40 minutes depending on size of muffins.

(PS: Nadia is my girlfriend who regularly delicious muffins. Except that it is a recipe that makes approximately. So I made my muffins by adding a little more cream Soy and as this is not the apple season, I made up a mango)

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PIE IN THE RATATOUILLE

Preparation time: 5 minutes Cooking time
: 40 min

Ingredients for 8 people

a pastry, a remainder of ratatouille, 2 eggs, 6 anchovy fillets, salt and pepper.

Preheat oven to 210 ° (TH7).
Spread batter into a mold and pour over the stew in a thick layer to which you add the eggs, salt and pepper. Arrange the anchovies. Put in oven and bake for 40 minutes.

Serve hot or warm with a green salad.

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tapenade tapenade BLACK GREEN

Preparation time: 10 min

Ingredients: 400 g pitted green olives, 2 anchovy fillets, 50 g of tuna in brine, 2 or 3 cloves garlic, 1 / 2 teaspoon capers, 1 teaspoon of thyme, 20 or 25 almonds, approximately , 10 cl of olive oil, 1 pinch of pepper.

Mix all ingredients except olive olive. when everything is well chopped, add olive oil, slowly, like a mayonnaise.

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Preparation time: 10 min

Ingredients: 400g black olives, 50 g of tuna in brine, 2 or 3 cloves garlic, 8 fillets anchovies, 1 tablespoon capers, 1 teaspoon of thyme, 10 cl of olive oil (approximately), 1 pinch of pepper.

Mix all ingredients except olive oil. When everything is well chopped, add the oil slowly (like mayonnaise), until a thick paste spreads.

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Moussaka

No picture yet!

400 g minced meat (lamb's preference)

3 / 4 eggplant

1 can tomato sauce

of olive oil and mint

fresh parsley salt / pepper

Slice the eggplant and fry in olive oil in a skillet. Them to drain on paper towels (can be done beforehand). Mix meat with 5 / 6 large tablespoons of tomato, mint, parsley, salt and pepper. In a dish: put at the bottom a little tomato sauce and eggplant line. Put a layer of meat and another layer of eggplant. Repeat a second time to finish top with the eggplant. Bake about 45 minutes.

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ROAST PORK WITH PRUNES

Preparation time: 15 minutes Cooking time: 1 hour 45

Ingredients for 6 persons: 1 kg 500

pork roast, preferably in the spine, 400 g of prunes of Agen, 100 g bacon, diced, 20 small onions, 1 clove garlic, 1 bunch garni (thyme, bay), some peppercorns, 100 g of butter, 2 tablespoons peanut oil, 75 cl of wine from Burgundy, 5 cl de marc de Bourgogne (otherwise, brandy), salt and pepper.

Using a sharp knife, make a slit in center of roast, insert pitted prunes and bacon. Garnish, similarly, the interior of the roast on its entire length. Salt and pepper the outside of the roast and sprinkle with thyme leaves. Fry in Dutch oven for ten minutes over high heat in a mixture of oil and butter until golden brown. Then add small onions and brown for three minutes. Remove the roast and onions to the casserole and set aside. Deglaze pan with marc de Bourgogne. Put the roast and trim, add the garlic, bouquet garni and peppercorns. Moisten half the height of Burgundy. Simmer half past one, over medium heat, turning twice. Adjust seasoning and add half cooked then garnish, the rest of prunes. Remove the bouquet garni and the clove of garlic before serving. Arrange the roast on a platter, surrounded prunes. Reduce the sauce if necessary, and top-in, part of the roast, and serve the rest on the side.
Serve this dish, apple potatoes in their jackets or plain rice.

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NETS Rouget

Preparation time: 10 minutes Cooking time: 7 minutes

Ingredients for 4 people: 16 red mullet (3 or 4 persons), 3 cloves garlic, 1 bunch fresh mint, a little flour, 1 glass of sherry vinegar, 1 tablespoon of olive oil, salt and pepper.

Flour the mullet fillets and turn to brown in a skillet with a tablespoon of olive oil for 3 minutes on one side, then 2 minutes of each other. Salt and pepper. Set aside on a plate. Deglaze pan with vinegar, add the minced garlic and chopped mint ; Boil 2 minutes. Pour over fish.

Serve warm or cold.

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ASPARAGUS SALAD PARMESAN-BASIL-CHOCOLATE-BANANA

Preparation time: 20 minutes Cooking time: 10 minutes

Ingredients for 4 people: 500 g green asparagus, parmesan, basil, 1 tablespoon of olive oil.

Blanch asparagus in boiling salted water. Drain, then fry in 1 tablespoon olive oil. Place them on a plate. Cut a few shavings of Parmesan. Interleave them between the asparagus and sprinkle with basil.

Serve warm.

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200 g lentils
400 ml vegetable broth 1 onion, chopped

garlic, parsley, salt, pepper

Breadcrumbs Oil for frying

Cook lentils in a broth 20aine minutes. Let cool. Add onion, garlic, parsley, salt and pepper. Combine bread crumbs so that the dough does not stick more in the hands too. Make small patties cooked in a frying pan with oil.

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TOURNIQUET

Preparation time: 20 min Cooking time: 20 min

Ingredients for 8:

4 bananas, 3 eggs, yolks and whites separated, 150 g of dark chocolate, 100g caster sugar, 100g butter + 20g for the mold 60 g ground almonds, 1 tbsp domed flour, 1 pinch of salt.

Preheat oven gas mark 6 (180 °). Whisk egg yolks with sugar 1 min. Break the chocolate into chunks, melt it in a bain-marie. Mix melted chocolate with egg yolks. Stir in 100g of softened butter, egg whites, lightly beaten with a fork (about 15 seconds), flour, almond powder and a pinch of salt. Peel the bananas, cut them in half lengthwise and place them in a helical buttered pie pan of 28 cm, rounded side up and cover with chocolate batter. Slide the pan into the oven and bake for about 20 minutes (the center of the cake will remain barely cooked). Let cool and unmold gently. Serve cake cold.

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FEET AND PACKET


Preparation time: 15 minutes, cooking time: 6 hours minimum

Ingredients for 6:

12 to 15 packages, 4 feet of sheep (it takes 4 packets per 1 foot) , 1 carrot, 3 tomatoes, 3 cloves garlic, 1 onion, 1 leek, 1 bunch parsley, 1 / 2 liter of white wine, 3 tablespoons olive oil, salt and pepper.

In a casserole, cast, make a background with oil, chopped onion, carrot and leek, finely chopped. Sauté a few minutes, add the legs and then packages the white wine, salt, pepper, crushed garlic, peeled and chopped tomatoes and a large glass of water. Simmer gently, covered, at least 6 hours. Pour into a serving dish, sprinkle with parsley and serve with steamed potatoes.

(This dish will be even better reheated, so prepare it the day before!).

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pancake lens Fondant Cake toblerone

200 g dark chocolate 125 g butter

3 eggs 150 g sugar 50 g

flour 1 / 2 baking powder Sachat

150 g toblerone

Melt butter and chocolate. Beat eggs and sugar. Mix well. Add baking powder, flour and then the Toblerone pieces.

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200g salmon, cut into small pieces
100 g of grated cheese

100 g flour 1 / 2 packet of yeast
3 eggs
8 cl milk 10 cl

oil 1 pinch pepper

Mix all ingredients in a bowl, incorporating salmon and cheese last. Pour the mixture into a buttered and floured pan and bake 45 minutes in the oven.

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AIOL

Preparation time: 40 minutes Ingredients

8 people

1 kg of desalted cod, cooked whelks 48, 16 potatoes, 12 carrots, cabbage 1 large or 12 small artichokes or 1.5 kg of green beans (seasonal greens), 8 eggs.
For the sauce: 2 egg yolks, 8 cloves garlic, 1 liter of olive oil, salt and pepper.

Bake the vegetables separately with steam. Poach the cod 4 to 5 minutes in a court bouillon flavored with a bouquet garni and an onion. Hardens the egg. Serve immediately.
Each guest made his plate, adding the garlic sauce.

aioli sauce
Crush garlic, add the egg yolks, salt, pepper and slowly pour the olive oil in amount as a mayonnaise with a whisk until a smooth and firm dough. Keep cool.

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MOULD celeriac

Preparation time: 15 minutes, cooking time: 30 mn

Ingredients for 6 people

1 / 2 celeriac, 3 slices smoked salmon , 3 eggs, 20 cl whipping cream, chives, salt and pepper.

Preheat oven to 150 ° (th 5) Make

steamed celery cut into pieces about 10 minutes. Drain. Beat the eggs. Add the cream, chives, celery, salt and pepper. Mix everything. Spread half a slice of smoked salmon into individual molds and cover with egg mixture. Bake for about 20 minutes. Unmold warm and serve with a green salad.

My opinion: the taste of celery and is prepared discreet

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SALMON ASPARAGUS TART


Preparation time: 15 minutes, cooking time: 1 hour

Ingredients for 8 people

1 puff pastry, 500 g green asparagus, 2 slices of smoked salmon, 3 eggs, 20 cl of cream, chives, salt and pepper.

Preheat oven to 210 ° (mark 7)
Cook the asparagus to steam 6-8 minutes and drain. Spread the batter into the pan, arrange the asparagus and sprinkle star salmon frayed. Beat eggs, cream, salt, pepper, chives and pour over pie. Bake about 45 minutes. Serve warm or cold with salad.

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TART TWO


Preparation time: 20 minutes, cooking time: 1 hour about

Ingredients for 4 people

Kub 1 stock, 250 grams of dough, 2 large red onions, 2 large white onions, 3 eggs + 1 yolk, 30 g butter, 30 cl of cream, 2 c s in grated Parmesan, 2 tsp sugar, 2 tbsp olive oil, salt, pepper. Preheat oven

th. 6 (180 °). Peel and chop onions. Heat the oil in a frying pan and put onions sauté over low heat until golden brown, sprinkle with sugar and bake for 10 minutes. Spread batter into a buttered pan. Prick the base and bake in the oven to white for 15 minutes. Pour cream in a saucepan, add broth Kub and put on fire. Mash it with a wooden spoon and stir well to dissolve. Beat the eggs and yolk in omelette, salt and pepper to taste, add the warmed cream and parmesan. Whisk to obtain a homogeneous mixture. Spread caramelized onions over baked pie shell, pour the egg mixture on top and bake 30 minutes. Check for doneness by stabbing with a knife, which should come out clean. Serve warm with a green salad.

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CARAMELIZED ONIONS CHICKEN WITH OLIVES


Preparation time: 20 minutes, cooking time: 1 hour

Ingredients for 4 people:

4 tbsp olive oil, 1 chicken, 12 onions, 2 cloves crushed garlic, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 c to c of turmeric, 1 tsp ground cinnamon, 45 cl of chicken, 125 g of black olives, 1 lemon cut into pieces Treaty, 2 tbsp chopped coriander, salt and pepper.

Heat the oil in a cast iron pan and brown chicken pieces. Remove and reserve. Add onions, garlic and spices and brown over low heat 10 minutes. Put the chicken in the casserole, add the broth and bring to boil. Cover; simmer over low heat 30 minutes. Add the olives, lemon and coriander and cook for 15 to 20 minutes until chicken is tender.

Serve with couscous or rice.

My rating: Lemon, highly scented, gives a subtle flavor to this recipe Moroccan.

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salmon tart lemon tart acid

It takes a Sweet crust

Lemon Cream:

4 lemons 120g sugar 3 eggs

1 tablespoon cornstarch

~ ~ Squeeze lemons and take the zest of one. In saucepan over low heat to start the juice + sugar + corn starch. Stir. Then add the eggs previously beaten over high heat. Whisk until the mixture thickens. Pour onto a pastry cooked in advance.

Meringue:
2 egg whites 70g sugar

1 pinch of salt

~ ~ Beat the egg whites until stiff with salt. When they begin to be firm, add sugar. Mix until the snow is firm. Spread over pie and cook over low heat about 10 minutes until it browns.

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lentils

A paste (preferably laminated)
150 g red lentils 2 onions chopped


chopped parsley 150 g cream soy nature
400 ml of water
cumin, curry, pepper, salt

Brown the onions. Book. Cook the lentils in water. Bring to a boil and simmer 20 minutes more or less. Mix parsley and spices with cream. Add onions to lentils, once finished cooking. All mix. Roll out the dough and filling. Bake 30 minutes at 180 ° C.

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lemon meringue pie



Preparation time: 20 minutes, cooking time: 30 min

Ingredients for 6 servings: 500 g

pastry ready to use, 3 eggs, 2 lemons , 75 g butter, 200g caster sugar, zest of a lemon, grated 2 egg whites, 1 tablespoon sugar, 1 pinch of salt.

Preheat oven to 200 ° (6-7). Place the dough in a buttered pie plate. Line the bottom with parchment paper and fill with dried beans. Bake the pastry blind for 15 minutes. For the topping, grate the zest of lemon, and squeeze the juice of two lemons. Mix the juice with sugar and eggs. Heat over low heat in small saucepan, stirring until thickened. Strain, add butter and zest. Remove your pie shell beans and greaseproof paper and fill it This lemon cream. Bake in the oven for another 15 minutes. For the meringue, beat egg whites until stiff with a pinch of salt. Add the sugar and give a few turns of beater to mix well. Spread meringue over pie with a spatula. Sprinkle lightly with powdered sugar and broil hot oven. Watch out, cooking the meringue is very fast, it should be golden.

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THE PIE Tatin

Preparation time: 25 minutes, cooking time: 35 min

Ingredients for 4-6 people

1 knob of butter in the pan, a pastry, 8 apples, 100 g sugar, 1 tsp s lemon juice, 60 g unsalted butter, 20 g salted butter, 1 sachet vanilla sugar, 1 small jar of cream.

Preheat oven to 240 ° (th 8).
Grease a top edge and set aside. Roll out the dough, leaving it on the parchment paper and let stand at room temperature. Peel apples and cut into 4 wedges.
Caramel: Melt over low heat for half the sugar with 3 tablespoons water, lemon juice and butter soft. Mix until a light caramel and smooth, then pour into the mold.
Add apples, rounded side against the caramel, letting a space between the fruit and the edge of the mold. Add butter, salt and half the sugar and vanilla sugar.
Spread batter over apples and flatten it so it adheres well. Then bend the edges inside. Bake 30-35 minutes or so. Upon exiting the oven, wait 30 seconds before turning the cake onto a plate to unmold. Serve your pie warm with heavy cream.

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Rabbit hunter


Preparation time: 45 minutes, cooking time: 50 min

Serves 6

1 rabbit cut into pieces with the liver and kidneys, 150 g smoked bacon, 250 g sliced mushrooms Paris, 250 g onions, 600g potatoes peeled and boiled in water, 15 cl dry white wine, 10 cl of fresh cream, 1 bouquet garni (parsley , bay, thyme), 4 tbsp. tablespoon oil, 20 g butter, 1 pinch of sugar, salt and pepper.

Bake 3 tbsp oil in a casserole. Make brown the rabbit pieces on all sides. Remove them and fry 150g of bacon and mushrooms. Return the rabbit. Deglaze with white wine. Add salt and pepper. Add the bouquet garni. Cover and simmer 45 minutes over low heat, turning pieces occasionally.
Peel onions. Put in a saucepan with butter, sugar, salt and pepper. Cover with water to cover. Cook over low heat until all water is absorbed and they are caramelized.
Add the cream rabbit cooked to thicken the sauce. Simmer for few minutes.
Sauté the potatoes in a pan with the remaining oil and bacon. Serve with onions and rabbits.

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fricassee TURKEY WITH CHESTNUT

Serves 6

Preparation time: 15 minutes, cooking time: 25 min

500 g of white turkey, 250 g of Paris mushrooms, 1 large onion, 3 tbsp oil olive oil, 2 tbsp of fresh cream, 250 g of sausage, 350 g cooked chestnuts, 20 cl of white wine, bay leaf, 1 sprig thyme salt and pepper.

Cut turkey breasts into strips. Slice the onion, cut mushrooms into strips. In a saucepan, sauté onion in oil. Add mushrooms and white turkey, sausage meat crumbled. Saute 5 minutes over high heat. Reduce heat, add the chestnuts, white wine, thyme and bay leaf. Salt and pepper. Cook 20 minutes over low heat, stirring often. Pour this mixture into a serving dish. Deglaze the pan with the cream and pour over the stew.

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CHOCOLATE TIRAMISU

Ingredients for 6 people


Preparation time: 15 minutes Cooking time: 15 minutes

150 g dark chocolate dessert, 50 g of crushed hazelnuts, 3 eggs, 150g sugar, 150g butter.

Preheat oven (160 °, th 5)

Melt the chocolate with the butter for 2 minutes in microwave heat soft, smooth.
Beat the egg yolks with sugar until frothy and pour over the chocolate, add nuts.
Beat the egg whites until stiff and gently fold in remaining mixture.
Pour into ramekins and bake for 15 minutes. Serve immediately
démouler.Ingrédients 6 people

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COUSCOUS WITH THREE MEAT OF MOULD FLUXES


Preparation time : 3 / 4 of an hour cooking time: 2 hours

Ingredients for 6:

800 g diced lamb (shoulder, neck), 12 sausages, 6 chicken thighs, 1 kg of couscous 500 (medium grain), 2 onions 8 carrots, 2 turnips, 2 tomatoes, 1 red pepper, 1 green pepper, artichokes and cardoon 2 depending on the season, 4 zucchini, 1 / 4 of chickpeas, 1 large tablespoon of spicy couscous type Ras El Hanout, harissa, cinnamon, olive oil, salt and pepper.

Peel and slice the onions, cut into 4 tomatoes, peel and slice carrots, peel the turnips and detail into cubes, wash and cut zucchini sliced, washed, seeded and cut the peppers into thin strips, cut the artichokes into 4 taking care to remove fine leaves and hay from the center. If using chard, remove the filament and detail chard into pieces. Drain and rinse chickpeas.

guide Heat 2 tbsp olive oil in the bottom of a steamer, cook the onion until golden brown, then add the lamb pieces, brown on all sides, the book. Instead, cook the chicken until golden, then book them with chunks of lamb. In the couscous, add tomatoes, carrots and turnips, make the return. Add the artichokes and cardoon, let simmer 5 minutes, then add zucchini and peppers, cook about 7 minutes on low heat. Put the pieces of meat left on hold, sprinkle to taste with spices couscous and cinnamon, mix well. Add, upgrade, water, salt and pepper. Let simmer about 1 hour 30 on low heat. After this time, add the chickpeas.

meal preparation:

Put the couscous in a bowl, add him, a tablespoon of olive oil, the work to avoid lumps, gradually wet the bowl of water warm salt, work it. Put the couscous and prepared in the upper part of the couscous and cook until steam escapes over the couscous. Repeat the operation above 2 times, seeded in the meal each time.

After bitten merguez, cook in skillet.

In a cup, put a tablespoon of harissa and stir it with a ladle of broth couscous.

Present at hand, meal, vegetables and broth, meats, and hot sauce.
Serve hot.

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pie carrots

A dough (flaky or broken)
300 to 500 g grated carrots 2 eggs

200 ml of milk (cow's milk or almond) 2 tbsp flour

70 g of grated cheese
Salt, pepper, garlic, parsley, a little butter.

In skillet, fry the grated carrots with a little butter, parsley and garlic for about 10 minutes. Toss aside the egg, milk, flour and cheese. Now mix the carrots. Cover the dough with this mixture and bake.