Habas con Chorizo

Ingredients for 6 to 8 persons

• 1/4 Cup Olive Oil

• 01 - Red onion, finely chopped

• 2 or 3 cloves - Garlic, minced

• 1/2 pound - Spanish chorizo sausage, cut into rounds 1/4-inch

• 1 pound - Fresh fava beans, shelled and skinned

• 1 cup - Water, stock or white wine

• 1/2 cup - Tomato sauce

• 1 table-spoon - Oregano

• Salt and pepper - to taste

Recipe

• To warm the olive oil in a big frying pan or pot on the upper intermediate flame. Add the onion, garlic and attacked until the onion should be translucent, 3 or 4 minutes.

• Add the sausage and cook during 3 or 4 minutes to brown it lightly. Mix fava beans and cook, inciting to warm up for, during another 2 or 3 minutes.

• Put in water, stock or the white wine, the tomato sauce, oregano, salt and pepper. Bring to a boiling, then limit the heat to low way, covers it, and cook on slow flame during 10 to 15 minutes.

• The seasonings fit and serve with the creaking bread.

Chinese cold sesame noodles (Liang Mian)

Ingredients for 4 persons:

Chinese egg noodles 1 pound, Tahini  1/4 cup, Chicken stock or water  1/4 cup, Soy sauce 1/4 cup, Rice wine vinegar 3 tablespoons, Sesame oil 2 tablespoons, Sugar 1 tablespoon, Salt and pepper to taste, Scallions, thinly sliced 3 or 4.

Recipe:

1. Cook to the egg noodles as per directions of package.  Drain, dip with cool water and drain again and put to one side.
2. Beat together the tahini and stock until smooth in a big bowl.  Now add vinegar, sugar, soy sauce, salt, pepper and half the scallions and stir together to mix, adjust seasoning to taste.
3. Include to the cooked pastas and shake them to cover of the sauce and portion the noodles into serving bowls, drop the remaining scallions and serve.

Variation

All the classes of ingredients can be added to turn into a full meal. Try the cooked and chopped chicken, pork or ham. Or use tofu. For vegetables, toss in some cooked asparagus, green beans, broccoli or bell peppers or stir in some crushed carrot, mung bean sprout, thinly sliced cucumber or cilantro.

For extra boost of flavour, stir in 1 or 2 tea-spoon of chopped garlic or crushed gingerroot. For spicy heat, add some red pepper flakes.

Alternate peanut butter for the tahini, or use 2 table-spoons of tahini and 2 table-spoons of peanut butter.

Additionally to the chopped roasted peanuts, chopped scallions, or sesame seeds create fine garnishes.

Eliminate the reservation of chicken or watering for a thicker sauce.

Bierocks

Ingredients:  01 T.bacon dripping, 03 cup cabbage, chopped, ½ Tsp. pepper, Bread dough, 02 cup onion, chopped, ½ Lb ground beef and 01 Tsp. Salt

Recipe:

Brown beef in bacon drippings for 5 minutes and include cabbage and onions, cover up and cook about 15 minutes. Insert salt and pepper and cool to lukewarm. Roll dough about half inch thick and cut in to squares. Put filling on each square, pinch together and place pinched side down on greased pan.  Let rise 20 minutes. Bake at 350 dg for 20 minutes. 

Roquefort Flan (Flan au Roquefort)

Roquefort Flan: This is a classic French recipe perfectly because it is easy to be prepared.

Ingredients for the 6 to 8 persons : Half (1/2) liter [18 fl oz] milk, 4 eggs, 50 grams [2 oz] plain flour, 150 grams [5 oz] Roquefort cheese, pepper and salt

Recipe :

1 -  Bring the milk to the water boiling; preheat the oven in 190°C / 375°F.

2 -  Meanwhile, crush the Requefort cheese with a fork in a salad bowl, and add an egg and mix.  Then put in the flour and keep crushing with the fork in order to obtain the smoothest blend as you can.  Add the remaining 3 eggs one after other, beating as an omelet of eggs. 

3 -  Add little salt (the cheese of Roquefort is very much salty) and the generous pepper, then spill the milk slowly in the miscellany mixing.

4 -  Spill the preparation in a canister and bake in the oven in during 35 minutes. 

Serve warmly or in the temperature of quarter in a bed of lettuce 

The bed of Lettuce: 

wash and dry sheets of lettuce; in a board that cuts, wrinkle a few sheets together with your fingers and cut the humorous thin strips with a knife as you they would cut slices of sausage.

Congolais (Coconut biscuit)

Congolais (Coconut biscuits are eaasy to make delicious cookies. For dessert or a simple afternoon tea, or even PIC - NIC, they are rich and delicious.

Ingredients for four (04) to Six (06) person :
200 grams [7 oz] shredded coconut-175 grams [6 oz] sugar- 10 grams [1/3 oz] vanilla sugar- 3 egg whites-(unsalted) butter for baking sheet

Recipe :

1 - Preheat oven 200 ℃ / 400 ° F Butter baking sheet

2 - in a saucepan over medium heat, pour egg white, sugar and vanilla sugar, and then began vigourously stirring, until they get hot and foam. Away from the flame and keep stirring until the temperature cooled down a bit

3 - into the shredded coconut first, and mix with a wooden spoon; diaplay ball coconut mixture (about 6 cm / 2.5 in the oven must be crunchy on the outside of the Congo Soft inside

5 - Serve biscuits warm or cold water, just by themselves or with vanilla ball diameter ).

4-- bake for 15 minutes in the oven until they get the gold; ice cream and / or hot chocolate the flying saucer.

ASPARAGUS VELVETYSOUP

1- 1 kilogram asparagus, 60 grams butter, 60 grams plain flour, 04 Tb-spoons sour cream, chervil, grated nutmeg, (not obligatory) and salt.  Use the type of asparagus you like as green-white-red

2- unwrap (peal) and clean the asparagus. Boil them in 02 liters (4.5 pints) salty water, and the time will be depending on selection of asparagus you choose (think 10-20 minutes).  When cooked strain asparagus (hold cooking juice) cut the tips and reserve them.

3- In the low-medium heat with butter and flour, a roux (1), and then slowly cooking asparagus juice (you are a "butter Blanche"). Stem segments, and add them to soup, then simmer for 5 minutes. Into the soup, season a pinch or 2 nutmegs; add butter and salt, if needed, then reserved asparagus tips. Elongation and chopped fresh chervil.

Serve up hot
A roux is the first step of many well-known sauces similar to the béchamel and very simple. Dissolve the butter in a saucepan on medium flame and then pour the flour all at once on it while moving with a wooden spoon until it will well blended.  After that on a more gentle flame, and now start pouring liquid as you need to include for your sauce.

Radish Tartare

Ingredients for 4 persons : 1 lettuce / 1 bunch of radish / 10 gherkins /  2 Tbspoons capers with 1 Tb-spoon of their vinegar / 2 Tbspoons hot mustard /  3 Tbspoons olive oil / a few bunches fresh parsley / salt & pepper
 

• Prepare the lettuce (wash and clean and also strain the leaves) chop the parsley. 
• Beat the mustard, olive oil, vinegar, pepper and salt in a salad bowl together.
• Wash and clean the radishes and slice them, slice the gherkins; and strain the capers.  Add all those to the vinaigrette and mix up.  
• Lane the lettuce leaves and slices them into strips. Put on show the shredded  
  lettuce into individual plates and top with the radish tartare.  At last spread a little parsley.  
• Now serve with French toasted bread.                                                                 

Pâté de Lapin ( Rabbit Paté )

Certainly one of the most well-known patés... Rabbit meat is original, fine, delicious and light.   The result of this highly simple recipe is marvelous.

Ingredients for eight (08) people :
 

600 gr [11/2 lb] rabbit meat,  (equivalent to one rabbit of 1.5kg [03 lb])  400 gr [01 lb] of sausage meat,  02 large chalots,  02 eggs,  02 Tbspoons sour cream,  05 cl [02 fl oz] cognac or armagnac ,  bay-leaves ; a few blades of parsley,  grated nutmeg, salt & pepper

Recipe :

Bone the rabbit OR have it done by the butcher.  Now ground the meats together with a blade in an electric mixer and when done, pour it in a bowl.

Pre-heat oven to 200°C / 400°F; mince the chalots and parsley, include them with the all other ingredients except the bay-leaves in the bowl.  Everything mix the jointly until well blended by using hands).

Taste and adjust seasoning....flavor needs to be strong for baking will reduce it a little.

In small pâté tureens put the mixture and place one bay leaf on each pâté; bake for forty (40) minutes..

Serve it with the French cornichons, out from the small tureens in an ear-dish on a bed of lettuce..

If you choose to bake in single large tureen,  then put three (03) bay-leaves on and cook it for 1.30 hours (cover it while cooking).

Sea Fricassee on lightly shredded vegetable

[Fricassée de Mer et sa Julienne de legumes]

A very advanced dish for seafood lovers.  It is not as difficult but it is easy to prepare and takes some time.

Ingredients for four (04) persons:

8 fresh fleshy scallops / 250 gr (1/2 lb) salmon fillets / 250 grm (1/2 lb) doversole fillets / 25 cl (9 fl oz) sour cream /  30 cl (10 fl oz) dry white wine / 2 carrotts + 1 leak / 2 shallots / 40 grm (1.5 oz) butter / 4 Tb-spoons olive oil / and Salt & pepper

First, cut the fish fillets into with a very sharp knife and cut the scallops thick-wise (you will get 2 disks from one).

Secondly, in a frying-pan, dissolve half (1/2) of the butter with 2 Tb-Spoons of olive oil, over a medium/high flame, and brown the fish and scallops for 5 minutes with salt & pepper; keep aside.

Third, peel and chop the shallots; peel the carrots; prepare the leak (take outside leaves off and wash). Cut the leak into very little and slim sticks; grate the carrots not too thinly.

Fourth, in the frying-pan, dissolve the second half of the butter with the two (02) left Tb-spoons of olive oil and brown the shallots for three (03) minutes; add the vegetables, and brown for three (03) more minutes, then add the wine and let simmer for 15 minutes (cover with a lid).

Fifth, Add the cream that you will mix cautiously with a wooden spoon; let simmer for five (05) minutes turning from time to time, then add the fish and scallops (do not mix) cover again and let simmer for extra five (05) minutes.

Now ready and serve right away.

Side dish :

If you consider that carrots and leak will not be enough, you can add a boiled OR steamed potatoes cut in 2 halves on the side of every plate.

[Salade d'Endives, Noix et Roquefort] Endive salad with walnuts > Roquefort cheese

It is very simple, quick, very tasty, fresh. and so French

Ingredients for six (06) people
Six (06) medium endives
150 gms (07 oz) Roquefort cheese
Fifty 50 gms [3 oz] walnut halves
Three (03) Tbspoons walnut oil
Three (03) Tbspoons colza oil (or sunflower oil)
One (01) tea-spoon Dijon mustard
One (01) Tb-spoon vinegar
salt -&- pepper

Recipe :-

1. First, remove the leaves of outside from the endives; split the other leaves and cut into the pieces of around three (03) to four (04) cm (01 to 1.5 in) into a salad bowl.
2. Roquefort cheese crumbles into the little pieces as well as half of walnut halves and after that put the both on the endives.
3. Make your vinaigrette: in a bowl mix salt, pepper, mustard and little by little include the vinegar and after that the oils, always mixing.
4. When the salad is prepared to serve up, pour the vinaigrette on salad. Mix the whole together, evenly share out salad among the individual ear-dish. At last share on tops the left walnut halves as well. If you like, decorate with the parsley. 

 

 

(LITTLE OMELETTES WITH MIXED HERB)

 Ingredients for 04 to 06 persons :

12 eggs / 02 T-spoons cream /10 cl (4 fl oz) milk / 06 Tb-spoons freshly grated parmesan cheese / 15 fresh basil leaves / 25 chive blades / 12 fresh mint leaves/ a few drops of olive oil / salt & pepper Preparation time 10 minutes + cooking one by one.

• Chop the herbs one by one.

• Beat eggs in a salad bowl (pot) with the salt -and- generous pepper. Mix the cream with milk, and after that add them to the beaten eggs while mixing.  Add the parmesan cheese the same way.

• In a small frying non-stick pan (size of a blini pan ) heat up a drop of olive oil, after that pour a small ladleful of egg mixture in pan. Spread it with one of the chopped herb and let it heat on medium flame until top is no longer liquid ( reckon for three (03) minutes depending on the thickness) turn the omelette upside down with a spatula and let it brown for a few extra seconds.

Cook like this as many omelettes as you can and remain them warm the time to cook the others. Provide with tomatoes and cucumbers to have with the omelettes.

Pomme au Four/Oven baked Apples

Pommes au Four (Oven baked Apples) is very easy in cooking and one of the lightest desserts that you can make; delicious particularly during winter.  This can be an everyday family dessert which can be served hot.

Ingredients for (04) people:

Four (04) nos big sour apples

20 cl (07 fl oz) cider

10 gram ( 1 /3 oz ) (unsalted ) butter.

10 gram ( 1/3 oz) granulated sugar

Four (04) pinches cinnamon

Juice of half (1/2)  lemon

Recipe : Pre-heat oven to 200°C/ 400°F.

Wash the apples and un-score them; lay them in an oven oval dish. Decant the cider and the lemon juice on them.

In their central wholes put a bit of butter, and a pinch of cinnamon.

Bake for 30 to 40 minutes approx; sprinkle the sugar on them.

Gratin de Fruits rouges (Red fruit Gratin) - Berries gratin

Gratin de Fruits rouges (Red fruit Gratin) - Berries gratin

Very delicious, berries gratin is always impressive, though very easy and quick to make within approx 10 minutes.

Ingredients / (for 04 people).

300 gr ( 10 oz ) Morello cherries (fresh / or / frozen)

300 gr ( 10 oz ) Raspberries (fresh or frozen)

70 g (2 1/2 oz ) Sugar

05 Tbspoons sour cream

02 eggs : yolk.

40 g ( 11/2 oz) granulated sugar

½ (half) teaspoon vanilla essence

1. Display the fruits equally into 4 ear-dishes, preheat oven on grill.
2. In a salad bowl, mix the egg yolks with sugar sharply so that the mixtures become clearer and foamy.  At this time add the sour cream and mix.
3. Pour the mixture evenly on the fruits, and then sprinkle evenly the granulated sugar on top.
4. Placed under the grill until it gets brown (estimated 10 minutes). 
5. Serve now right away.

TRICK: you can replace cherries and raspberries with others (blackberries, blueberries.  But try to constantly keep a balance between the sweet and the sour)

Terrine rustic (Country Terrine)

This is traditional, which is very simple to make. Another advantage: you can cook it the day before which may be serve with the French bread and cornichons (gherkins).

Ingredients (for 08 people).

- 450 g (1 lb) pork meat 

- 300 g (2/3 lb) veal meat

- 250 g (1/2 lb) smoked lardoons (bacon)

- 5 cl (2 fl oz) cognac

- 2 eggs

- 2 blades of thyme

- 2 bayleaves

- nutmeg, salt & pepper

1. Meat cut into the cube.
2. In an electric mixer, with a blade parts, the meat cubes, crushed them, but not too scattered. 
3. Put the meat in the salad bowl, pour the brandy, add thyme leaves, meat, nutmeg, salt (not too much because the bacon) and pepper; mixed everything, to 15 minutes. 
4. Add the two (02) eggs to the meat and mix to obtain an homogeneous mixture, place it into a paté terrine, smooth the surface and display the bay-leaves on. Cover up with the terrine lid.
5. Put the pan on the stove, you must always keep some water in the baking casserole (this is called "Tang Chi").
6. Bake in preheated oven 180°C - 350°F 1 hour 30 °F.
7. Let it cool down, and then kept for at least 12 hours, refrigerator, before serving.