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Gyosa (Japanese dumplings)

Gyosa

Ingredients:

pork tenderloin 300g
about 4 to 5 small leeks
Ginger garlic sesame oil soy sauce rice vinegar.
200g of flour, olive oil.

Gyosa to "Glode"

Dough:

Mix flour 2 tablespoons oil and warm water until a dough ravioli.
Let it rest 30 minutes.

farce Cut the leeks into small pieces and sauté with olive oil.
Add ginger garlic and chopped meat. Add salt and pepper
i joust tablespoons soy sauce and a spoon of sesame oil. Skip
all in a blender until dough is thin enough.

Editing:

If possible, use a machine to obtain a fine paste and mount Gyosa.

Cooking:

In a large skillet heat a little olive oil and brown the gyosa the 2 sides over medium heat.
Then fill the pan with water so they are covered in half.
Cover skillet and cook until boiling when the water boils, drain water from pan;
Remove water return to the heat and let revive the lagging part of gyosa in contact with the skillet.
Serve with a sauce of soy and rice vinegar.

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fluffy waffles

G Ofher Yummy

Ingredients:

5 eggs 200g sugar

a pinch of salt

200g flour 100g

butter

40cl milk

1 packet of vanilla sugar.

fluffy waffles "at Glode"

Melt the butter then add flour sugar vanilla sugar pinch of salt and milk.

Add egg yolks and mix to obtain a smooth paste.

Beat the egg whites until stiff and fold into the mixture .

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Carpaccio with two salmon

Ingredients: (3 persons)

2 salmon steaks 2 slices of smoked salmon
dill salt pepper pink pepper and two tablespoon of yogurt.

Two salmon carpaccio à la Glode "

48h Freeze fresh salmon, plus enough to thaw the dice.
Add smoked salmon and then crumble yogurt and chopped dill.
salt and pepper and refrigerate at least 1 hour
When serving add a few pink peppercorns.

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cake with pumpkin nutmeg (Halloween).

Ingredients:
A piece of pumpkin nutmeg (about 250g)
75 grams sugar 1 egg

2 tablespoons of cream
cinnamon.

cake with pumpkin nutmeg "in Glode"

Dice the squash and sauté with a little butter and sugar and cook for 10 minutes over low heat.
In a bowl beat the egg and sugar and mix before adding the cream.
Add squash after the mixer switch.
Add cinnamon
Pour into pan and bake about 20 minutes.
Cooking time varies depending on the texture desired.

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Zucchini Moussaka

3 zucchini 1 red pepper


2 eggs 1 dl cream
shallots, garlic, salt, pepper

Peel the peppers and dice. Melt them slightly in a saucepan. Raper
zucchini and also to melt the pot. Beat eggs and cream. Place all ingredients together. Pour into greased ramekins and bake in water bath: 180 ° c / 20 min.
Serve chilled with a tomato sauce.

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Flan Cheesecake

350 g minced meat 100 g feta

400 g (can) diced tomatoes pulp
qqs
mint leaves 2 onions, white sauce

2 zucchini 3 large eggplants

grated cheese

Slice the eggplants, put them on a plate and drizzle with olive oil. Bake at 150 ° C. 1/2h
In a skillet: brown the onions, add ground meat. Then add the can of tomatoes. Simmer 1 / 2 low heat.
In a dish, put the bottom half of the eggplants. Then spread the sliced zucchini. Add the feta. Then add the meat / tomato. A final layer of eggplant, béchamel sauce and a little grated cheese.

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Base:
125 g of cookies (eg spritz)
- 50 g butter
- 50 g almonds
Cream:
- 400 g ricotta
- 300 g cream cheese type of cheese
- 80 g sugar
- 3 eggs
- lemon zest and juice

For the biscuit: Melt butter with almonds. Add crushed cookies before (practice: in a freezer bag with a rolling pin). Spread the flat, well compacted and bake at 180 ° C for 15 min.

Reduce oven to 140 ° C.

Cream: Combine all ingredients and put on the biscuit. In oven for one hour.

top, we put the choice of sauce or lemon curd.

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Lasagna Meatless Stuffed Tomatoes

- 6 tomatoes (or canned)
- 4 or 5 zucchini
- 2 or 3 onions
- salt, pepper, basil, herbs de provence
-
lasagna - at least one packet of 200g grated cheese
- 200 g tomato sauce (or tomato puree)
- 50 cl of white sauce (or cream)

Fry the onions. Add the chopped tomatoes and zucchini. Simmer with the herbs de provence, salt, pepper and basil. Put the tomato sauce, leave to simmer until there is little juice.

In the dish: layers of lasagna vegetable + + + bechamel cheese. Bake until cheese is browned.

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For a dozen:
- 12 tomatoes
- 5 zucchini
- onions

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2 salmon ravioli and orange sauce.



Ingredients 2 salmon steaks and 2 slices of smoked salmon.
300g flour 2 eggs 1 tablespoon olive oil.
2 oranges 1 bunch of dill.

Ravioli the 2 salmon and orange to "Glode"

Dough: Mix

300g flour 1 tablespoon olive oil 1 pinch of salt and 2 eggs. Let the dough rest 1 hour.

Ravioli:

Poach the salmon with 1 bay leaf, then in a bowl beat 1 egg add the salmon and broken crumbled smoked salmon and dill. Salt and pepper
breadcrumbs to desired consistency

Orange sauce:

Juice the oranges and the zest to keep if they are not treated.
Reduce the juice and add half a tablespoon of cornstarch cooking.
Salt pepper spoon of cream and breadcrumbs to desired consistency.
Serve with remaining dill.

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P Ates smoked salmon and orange sauce

Ingredients: Fresh pasta


2 slices of smoked salmon
2 oranges and dill .
cornstarch

Pasta with smoked salmon and orange sauce to "Glode"

Reduce the juice of 2 oranges and zest to keep the oranges if untreated.
Add a tablespoon of cornstarch and leave on low heat about 10 minutes.
Cut salmon into cubes and Recapture all on the pasta.

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Fideua Chloe

Ingredients:

500g pasta (vermicelli types 2ou3)
2 and squid 300g prawns (or other crustacean or even fish) 300g mussels

1 tomato 1 onion 1 hot pepper (or Espelette).

Fideua to "Glode"

In a paella pan fry the squid into slices in olive oil very hot.
Add chopped onion.
Add pasta and cook for few minutes "dry".
Add the diced tomatoes (or concentrate) the pepper, the juice of mussels and cover with water, salt and pepper.
Cook about 20 minutes, stirring occasionally.
the end of cooking to lightly toast in the oven and then add the mussels.

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Lemon Tart

Ingredients: 220g


5oeufs
flour 125g butter 250g sugar

5 lemons (untreated) and 1 lime
40g cornflour

Lemon Pie "in Glode"

Dough:

Mix 220g of flour 100g of butter and 1 egg and let the dough rest 1ou2 hours.
Spread batter into a buttered dish and then make pre-cook about 15 minutes at 200 ° C.

Cream:

Recover lemon skins (except lime) with the least possible white and medium grind in the mixer.
Put the lemon juice and add water to approximately 45cl and heat through without boiling and keep the juice. In a bowl beat
hand 80 of sugar 4 egg yolks (Reserve whites) so that the mixture whitens.
Add 40g cornflour and mix it all with care.
Stir slowly (not to cook the eggs) lemon juice, turning regularly.
Replace over medium heat and turn regularly until the cream sets.
Besides the heat, add 25g butter gradually and mix carefully.
Spread the cream over the dough.

Meringue:

put a pinch of salt in the 4 egg whites until stiff and then add up 105g of sugar.
Cover the pie with a few "Spikes" with a fork.
Put at 170 ° c environ20 minutes rotating dish occasionally.

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Granadans veal with morels

Ingredients:

veal fillet
morels (fresh or dried otherwise)
Fresh cream

Granadans veal with morels and "Glode"

Cook over low heat in a little butter and morels.
In a hot oil sear the slices of veal tenderloin pepper.
Add the morels and cream fraiche and finish the seasoning

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squid in black rice

squid in black rice

Ingredients: 1 kg

small squid
200g rice 1 cup black
white wine I
bag squid ink.

squid in black rice to "Glode"

Clean the squid and fry in olive oil very hot.
Put the black rice and cook dry for 3A4 minutes.
Add white wine and the ink bag.
Add salt and pepper.
Add water to cover rice and cook for 30 minutes over low heat, stirring occasionally

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puff shrimp vegan

(for 4 persons, based recipe of marmiton.org)

- 200 g
shrimp - 4 squares of puff pastry
- 6 tbsp cream
- 2 tbsp lemon juice
- 1 shallot minced finemenent
- 50 g of grated cheese
- qqs drops of Tabasco

are mixed all the ingredients you put on each square of puff pastry. Closed squares, brush a little milk. Oven at 180 degrees for approximately 20 minutes.

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200 g sugar 1 packet type rapadura

vanilla sugar 20 cl of olive oil
1 tbsp cornstarch dissolved in 4 tbsp water 220 g flour

type 110 1 / 2 teaspoon baking powder chocolate chips

(pictured a few pieces of pecans)

Any mix and small balls with your hands, flatten slightly and bake 180 degrees for 20 minutes (more or less depending on size of cookies). Let cool before eating.

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Veal Cutlets with cider and blue cheese.


Ingredients:

Veal.
Roquefort
Cider
Bard bacon.
Parmesan

Veal Cutlets with cider and blue cheese to "Glode"

In half of a scallop put a piece of Roquefort, covered with bacon and tie it all.
In the hot olive oil fry the rolls of the 2 sides
Remove excess oil and cover with cider.
Simmer 30 minutes then remove the rolls and reduce the juice.
Serve with fresh pasta seasoned with lemon juice and Parmesan.

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Cookies Gingerbread

250g honey (flavored with choice)
250g of flour (full or half-full)
100g sugar (full) 1 packet of yeast

1 packet of vanilla sugar 1 and
1 / 2 cc 4
spice 2 eggs 10 cl
warm milk

heat the honey and pour over dry ingredients. Add eggs and milk. Pour into a buttered pan and bake for one hour at 160 ° C.

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Chestnuts

Ingredients.

Big brown syrup ( confectioners')
Granulated sugar 1 vanilla pod

1 tablespoon icing sugar rum


Chestnuts at the "Glode"

Day 1:

Boil 1 liter of water with 500g granulated sugar. Stop boiling
Add the vanilla bean open, separating the grains.
Place chestnuts wrapped in gauze and set aside.

following days for 5 days:

Remove the chestnuts, add 80g sugar and the first stop of broth.
Return chestnuts.

Last updated:

Repeat this process with 125g of sugar and a tablespoon of rum.

Next day:

Drain the chestnuts for 1 hour, then brush with icing sugar thinned with a little syrup.
Place in a hot oven for 2 or 3 minutes (the sugar must be dry)

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Tournedos Rossini

Ingrédients :

fillet of beef.

foie gras

Fresh cream

Cognac

bread crumb

Tournedos Rossini's "Glode.:

Foie gras:

Prepare slices and place in freezer 15 minutes

Tournedos:

In a pan take pavers beef 3 minutes per side (or more to taste).

The flaming with brandy then remove and cover with foil to keep warm.

Add to skillet if a white port the pavements have not been flamed, crème fraiche salt and pepper.

In a very hot skillet without fat to quickly grasp the sides of 2 slices of foie gras

Mount the assembly on a slice of bread grilled sandwich.

example Serve with butter beans and chanterelles.