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20-02-2017

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Recipes

Roasted chicken with tomatoes

  1. Roast a delicious chicken
  2. 5 minutes minutes before removing it from the oven add plenty of delicious tomatoes
  3. Serve with roasted potatoes or other vegetables






Imambayalda chicken

  1. Cut the chicken in dices
  2. Chop basil
  3. Brown the chicken dice in olive oil with some garlic cloves.
  4. Add some Paris mushrooms, 2 tablespoon of Imambayalda, and chopped basil.
  5. Mix well over low heat.






Roasted red pepper pie

  1. In a dish, put first strata of pepper.
  2. Cover them with strata of white brine cheese.
  3. Repeat the operation until the ¾ of the dish.
  4. Season with olive oil, salt and pepper
  5. Put in the over for 25mn thermostat 7






Peach tart

Ingredients:

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Preparation:

  1. Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.






Pancakes with rose jam

Preparation time: 45 minutes

Ingredients for 6 pancakes:

for the pancake dough:

  • ½ cup of flour
  • ½ cup of milk
  • ¼ cup of tepid water
  • 3 small eggs
  • 40g butter
  • 1,5 tablespoon of sugar
  • 1 pinch salt

for the garnish:

  • 6 tablespoons of rose jam
  • 3 tablespoons of sour cream
  • 2 fresh peppermint sprigs

Preparation:

  1. Mix the flour, the salt and the sugar in bowl. Put aside about 10g of the butter to cook the pancakes and melt the rest. Pour the melted butter in the bowl, add the milk, the water and the eggs and mix all together using a wire whisk or a mixer. Cover the mixture with foil and leave it in the fridge for about 30 minutes.
  2. Ladle out some of the mixture and cook thin pancakes in a buttered pan. You must butter the pan before cooking each pancake.
  3. Spread rose jam over the ready pancakes, put peppermint leaves and roll. Serve with the sour cream.