Voila, the franchisees eat something like that, only they have "boulettes de viande".
- 500 g of minced beef
- 2 eggs
- 2 tablespoons breadcrumbs
- 1/2 teaspoon hot / sweet paprika (as desired)
- 1 teaspoon cumin powder
- 1 teaspoon ginger powder
- mixture of 4 typical French spices, ie pepper, cinnamon, nutmeg and cloves)
- 2 tablespoons chopped parsley leaf soup
- 50 g of hazelnuts
- 2 tablespoons olive oil soup
Preparation time: over 120 minutes
RECIPE PREPARATION French meatballs:
Chop the hazelnuts, but do not powder them. Mix all ingredients well by hand, without oil. Make meatballs with wet hands so they don't stick.
Fry the meatballs in a non-stick pan in which you put the oil. You turn them on all sides. Remove them on paper towels.
They are served as an aperitif.
The best French desserts
Madeleine is a traditional cake from the Lorraine region. A fluffy shell-shaped muffin. In the Middle Ages they were made even in shell shells, hence their characteristic shape. Symbol of bourgeois cuisine, young pastry chefs were "rediscovered" in the 90's, thus becoming fashionable again. You can enjoy them with a hot drink, coffee, cappuccino, tea.
Clafoutis is a cherry-based cake, entirely covered by a soft dough of sugar, flour and eggs. Originally from the cuisine of the Limousine and Auvergneo regions, you can find cherries with seeds, so that the juice does not spread in the composition.
Suzette pancakes they are probably the best known form in which pancakes are served in France. Create by Auguste Escoffier, Suzette pancakes they are based on a regular pancake filled with a sauce obtained from: caramelized sugar, butter, tangerine or orange juice, Grand Marnier peel and liqueur.
Chocolate mousse. It exists in many variants, with different compositions and seems to have been created by the Swiss Charles Fazi, the servant of King Louis XVI.
Baba au rum was invented by Nicolas Stohrer, the pastry chef of Maria Leszcynska, for the queen's father, King Stanislas of Poland.
It is said that the pastry chef had the idea to refresh a dry muffin, syrup it with wine and fill it with vanilla cream. Later at Versailles, the cream was replaced with whipped cream, wine with rum.
Fluted are specialties from the Bordeaux area. Preparations made of soft dough, scented with rum and vanilla, covered with a caramelized crust.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Chocolate soft is another chocolate cake. Covered by a semi-hard crust that breaks at the finest touch with a teaspoon, the interior is fine, delicate, creamy.
Profiteroles is a mythical cake filled with vanilla cream and often served with whipped cream. It can be consumed at room temperature or frozen and covered in chocolate.
Rice with milk, The delicious rice pudding is very popular in France, especially for children. Serve scented with vanilla, or flavored with cocoa.
French meatballs - Recipes
Preparation time: 1 h
Ingredient: 100 g meat, 1/2 slice of bagel, 1/2 egg white, green parsley, salt.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: Raw meat is passed through the machine together with the soaked and squeezed bagel. Then mix with the egg whites, greens and salt until smooth. Small meatballs are formed, which are boiled in steam on a strainer placed above a pot in which water boils. Keep covered for 30-40 minutes.
Serve hot or cold, with different sauces.
|1. Breaded cheese (Appetizers> Cheese appetizers) |
2. Meat meatballs (Meals> Minced meat dishes)
3. Cow's cheese appetizer (Appetizers> Cheese appetizers)
4. Bellows Cheese Appetizer (Appetizers> Cheese Appetizers)
5. Telemea cheese dumplings (Appetizers> Cheese appetizers)
6. Milanese cutlets (Food> Steaks)
7. Mushroom canapés (Appetizers> Mushroom appetizers)
8. Raspberry and Lemon Ice Cream (Sweets> Ice Cream)
9. Mango Sauce (Sauces> Spicy Sauces)
10. Daisies with cheese (Appetizers> Appetizers with cheese)
11. Canapés with liver pâtés (Appetizers> Sandwiches)
12. Cheese spreads (Appetizers> Sandwiches)
13. Spreads with white mushroom sauce (Appetizers> Sandwiches)
14. Spread with hard boiled egg paste (Appetizers> Sandwiches)
15. Spreads with margarine and sardines (Appetizers> Sandwiches)
16. French fries (Appetizers> Vegetable appetizers)
17. Economic ice cream (Sweets> Ice cream)
18. Chisinau-like poultry salad (Salads> Poultry salads)
19. Schnitzel stuffed with pork or veal, chicken breast, turkey, domestic rabbit meat, lamb (meat) (Food> Steaks)
20. Watermelon cranberry (Drinks> Wine drinks)
21. Blackcurrant wine (Drinks> Wine drinks)
22. Romanian meshes in a Parisian nest (Appetizers> Egg appetizers)
23. Cheese soup with bread and salami (Soups, broths, borscht> Meat soups)
24. Ham spreads (Appetizers> Sandwiches)
25. Grapefruit Ketchup (Sauces> Red Sauces)
26. Wine of pigeons, gooseberries, blueberries, horns, blackberries (Drinks> Wine drinks)
27. Smoked bacon pairings (Appetizers> Egg appetizers)
28. Potato nets (Appetizers> Egg appetizers)
29. Vegetables with cream and hard boiled eggs (Food> Vegetables)
30. Romanian meshes (Appetizers> Appetizers with eggs)
Method of preparation
Put the beans in the evening, swollen, boil them the next day, after 15-20 minutes, drain, rinse the beans and put them back to boil in hot water.
When it starts to boil, add the onion, carrot, parsnip, cleaned and cut into cubes, bay leaf and 1 teaspoon grated with salt.
After everything is cooked, drain the beans very well, pass them with a fork (no dough should result), add the soaked and well-squeezed bread crumbs, finely chopped greens, pepper, thyme, crushed garlic and mix everything well. .
Form meatballs, pass through flour, fry in oil and take out on kitchen paper.
For the garnish, boil the seeds in water, with a little salt, after 15-20 minutes, strain the seeds and mix with a little oil.
On the plate, make an island with seeds, next to the meatballs and serve.
As a garnish, everyone uses what he has and wants, potatoes, rice, pasta or is consumed without garnish.
Snails & # 8211 how did Romanians eat them in the past? Unusual recipes
Have you ever tried snails? They seem to be a French delicacy today, but at the end of the 17th century and the beginning of the 18th century, snails were present at feasts in Wallachia. There are many details in the first book of Romanian haute-couise written by the steward Cantacuzino. These were brought back to life by two Romanian writers and journalists Daniela Ulieriu and Doina Popescu who wrote the book “Three centuries of Romanian gastronomy. From muhalebiu and schembea to volovan and galantina ”, published by Editura Paralela 45.
According to the information in the book “Three centuries of Romanian gastronomy. From muhalebiu and schembea to volovan and galantina ”, the first Romanian recipe book, handwritten, in Romanian, with Cyrillic alphabet, on a very good quality paper, which allowed its perfect preservation for three centuries, contained 293 recipes , an adaptation of Italian, French, German, but also oriental recipes. The author was the steward Cantacuzino, a gastronomy enthusiast. If we now have the impression that the local cuisine is sometimes overshadowed by Turkish, Arab and Italian influences, you should know that in the past it was eaten internationally. Due to their geographical location, the Romanian Lands have synthesized both Western and Eastern cultural and gastronomic influences.
French meatballs - Recipes
& # 8220Chili con carne & # 8221, meaning hot peppers with meat, is a food native to Texas and is often associated with Mexican cuisine.
At its core is a simple, inexpensive meal of the common people, which fed the working class on construction sites and prisoners in prisons. It is a food that is prepared at the boiler for the mess and generally where many mouths were to be fed. It has become so popular over time that it has been declared the official food of the state of Texas.
There are countless variations, I mean you know that word & # 8230 how many huts so many habits & # 8230
The most common recipe is this one with red beans, which I also tried, which has few Mexican influences due to the presence of cumin and oregano.
1h (using cooked beans)
ingredients: 500-600g minced beef, 400g red beans boiled (or canned) beans, 2 onions, 1 large red bell pepper, 2 cloves garlic, 1 hot pepper, 200g canned or fresh tomatoes, 2 tablespoons broth,
200ml vegetable or water soup, 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon daisy, 1 teaspoon oregano, 1 bay leaf, celery leaves and / or parsley, salt, pepper
Method of preparation:
We prepare the ingredients and boil the beans if we do not use canned beans.
Finely chop the onion and fry it in olive oil until it becomes glassy. Then add the minced meat and temper it, stirring constantly until it crumbles.
Then add the chopped bell pepper, along with the hot pepper and spices.
Temper quickly then quench with vegetable broth or water and add tomatoes and broth.
Bring to the boil and then add the boiled and drained beans along with a tablespoon of chopped celery leaves.
Cover with a lid and simmer for about 30 minutes.
Season with salt, pepper and serve hot on the spot or the next day. It's better the second day)
Serve with lemon slices, cream and fresh bread & # 8230 a treat & # 8230
Go with an onion next to this food or a sour pickle, depending on your preferences)
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Get ready for autumn with a new look and you can win a holiday for two in Antalya
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What to do with the eggs left over at Easter. French fries
- 1 kg of red potatoes
• 300 g of sheep's milk cheese
• 6 eggs, 3 boiled and 3 raw
• 100 g butter
• 100 g of cheese
• 100 ml cream
Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.
Grate the sheep's cheese on a small grater and mix with 3 raw eggs. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.
Add the three boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.
Moldovan parjoale (my mother's recipe)
I haven't done it before Moldovan parjoalefor several years, even though we ate them frequently when we were at home. Mommy did, and still does, some simply divine parjoals. He always told me that a perfect Moldovan parjoala must have a crispy crust, and the & # 8222 core & # 8221 must be juicy. When I started cooking seriously, parjoal recipe it was a real challenge for me. Sometimes they fried too fast and were partially made inside, other times they came out dry. Until I got the elongated meatball like at my mother's house, that's how I baptized the little ones as a child, it took some time.
Last week I launched an invitation to a culinary debate organized by Fairy and Chef Florin Dumitrescu. Following your proposals, Chef Florin gathered 10 recipes for traditional dishes. These are: papanasi, smoked beans, sarmale, cozonac, polenta with cheese, parjoale, pork chop, belly soup, meatballs and drob. We can be proud of them because they are really delicious!
I invite you to vote in the widget in the sidebar, your favorite recipe. On December 10, 3 of the recipes proposed in this stage will enter the final race, more precisely, the 3 recipes that gathered the most votes. Just tick one of the circles next to each recipe and your vote will be automatically recorded.
- 500 g minced meat (beef / pork mixture)
- 250 ml milk
- 75 g pesmet
- 1 or
- 1 onion
- salt, pepper, spices to taste.
Finely chop the onion and fry it in a little butter, without browning it. Soak the breadcrumbs in milk. Mix the minced meat well with the onion, egg, breadcrumbs and spices.
Add a little water if needed. Shape the meatballs and then brown them in a pan with a sufficient amount of melted butter.
Turn them over and let them brown on all sides. Serve with mashed potatoes or boiled potatoes and cranberry sauce.