Spicy Yogurt Bowl Recipe Inspired by Turkish Eggs
A recipe for Turkish eggs.
คลังเก็บ: Recipes
Recipes
Traditional Pissaladière: the easy recipe
I’m sharing my foolproof recipe for a savory onion tart. This grandmother-style tart is a must-have in summer, perfect for a picnic or a meal with friends or family. It is very quick and easy to prepare and can also be made with tomatoes and without anchovies.
Recipe for lemon meringue tartlet with a melt-in-your-mouth shortcrust pastry.
A crispy pie of pleasure!
Recipe for Pumpkin Velouté with Spices and Ghee
Choose a recipe for butternut squash soup with Indian spices and ghee (clarified butter).
Recipe for Sea Bass Tartare with Julienne Vegetables
A tartare recipe proposed by a chef to highlight the Brotherhood of Potato Enthusiasts.
Recipe for Chicken Ballotine with Dried Fruits and its Figs in Juices
Here is a dish that, contrary to what one might think at first glance, does not require extensive cooking knowledge… simple to make and visually appealing, here is our recipe of the day: a stuffed chicken ballotine with dried fruits, accompanied by some fresh figs and a syrupy sauce. A perfect recipe for fans of sweet and savory combinations.
Recipe for Potato Cake with Shredded Turkey
Semi-finalist of season 11 of Top Chef, Chef Mallory Gabsi offers you recipes based on turkey, in a “street food” style, easy to eat with your hands.
Recipe for Pear and Spice Gin Tonic
A recipe for pear and spice (Vir)Gin tonic. A non-alcoholic cocktail to enjoy a friendly moment with ingredients you will love. But you can add 4cl of gin per glass.
Recipe for Frangipane King Cake with IGP Clementines
A recipe for frangipane galette des rois with a variation using clementines. This recipe is provided by an association that promotes and defends clementines, which unites 163 producers of clementines. Photo credit: JC. Amiel / O. Souksisavanh / clementines.
Recipe for Kohlrabi Cream Soup with Dill
If you come across a kohlrabi, grab it! This vegetable seems to have fallen out of fashion and yet, when cooked (and even raw in carpaccio) and blended, it transforms into a very subtle “beginner’s” soup.
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