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.