Calories In Chicken Curry Chinese

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.

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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.