How to Have a Happy Easter

Dairy ice cream of Pierre Salinger

1. Dairy ice cream of Pierre Salinger

   
2. 1/2 l of milk

   1/2 l of cream

   8 yellow of eggs

   190 g of sugar

   2 pods of re-cracked vanilla and égrainées
3. Method:

   
   

   Bring to the boil the milk, cream and vanilla. Beat the 8 yellow of eggs(foie d oie cru) and the sugar, up to getting of a whitish and lightly sparkling substance. Pour the liquid boiling on this mixture, then cook 4 mn in gentle heat, cream must glaze the wooden spoon, for a custard. Let get cold and pass to the ice-cream maker.

Easter Recipe For Kids

Tiramisu

1. Tiramisu

   
   

   

   
   

   Ingredients:

   
   

   250 g of Mascarpone

   3 eggs

   100 g of sugar

   12 cookies in c.

   20 cl of strong coffee

   20 g of cacao in powder

   1 small cup of chocolate melted to decorate

   custard (see recipe)

   
   

   
   

   
   
2. Method: 

   
   

   Blend the caster sugar in yellow d ' ufs and, with the whisk(anguille au vert), go up ufs and sweeten it, to the point of acquiring a nice cream, very smooth. Add the mascarpone and blend slowly, in the whisk. When your cream went up well, this one must be homogeneous and smooth. Take up whites d ' ufs in snow, to give a certain lightness in your tiramisu, and incorporate them in preparation above. 2 cl of Marsala add then. Break sponge fingers in 2 and submerge them in a good expresso coffee, put them down at the bottom, pour cream over and dredge with cacao on all surface. Above, you can decorate with one crinkle of chocolate.

Easter Recipes

Gratin of cool fruits in the sillabub of Sambucca

Gratin of cool fruits in the sillabub of Sambucca

5 cl of Sambucca which is an Italian alcohol, that can be replaced by Grand Marnier, by Cointreau, by Amaretto, by all alcohols which they use in pastry

Method:

Clarify eggs, that is to say separate the white of the yellow. Add a tablespoonful filled with caster sugar by yellow d ' œuf, then the sambucca. Made heat a saucepan of scalding water and put to cook the sillabub in the bath - marry. Meantime, whip yellow d ' œufs. Take the fruits which you chose, wash them in cold water and prepare them. Fruits being sharpened, you can begin raising your plate. Take a bit of sillabub(hotel rosalp verbier), put it in the bottom of the plate, then, you make brown your plate under the salamander, if you do not have it at you, make brown in an electrical oven or in gas, by paying attention, because it is very quick. Dispose your fruits on this sillabub. Put of the gratin on fruits. Once your ended plate, you carry it again under the salamander during 1 - 2 minutes, to brown. Once the plate is browned well, you withdraw it. If you want to impress your guests, made heat your alcohol, then singe your gratin of fruits.

Fun Things to Do On Easter

Health Benefits of Honey

How to Cook Shallot

Nectarines with the sorbet of lemon and juniper

Nectarines with the sorbet of lemon and juniper

Ingredients:

juice of 4 lemons

2 sugar syrup C.

2 C. of egg white

zests of a lemon

4 nectarines

2 dl of juniper some mint sheets For the tulip:

80 G of impalpable sugar 

30 G of flour

30 G of almonds

30 G of fresh butter

zests of an orange

Method:

Make a lemon sorbet with lemon juice, the assembled egg white, syrup and the lemon zest. Take an ice-cream freezer and pour the composition described above. Make an almond tulip. Mix the flour, sugar, then butter, in order to obtain a paste lily. Add almonds(recette beignet en video) and the zest of orange. Let rest with the expenses. Preheat the oven with 200 degrees. On an anti-adhesive plate, pour 4 balls of paste. Cook during 4 mn.

Vinegar And Its Uses

Custard Recipe

Zucchini Appetizer Recipes

Veal chop to the vegetable ragout

Veal chop to the vegetable ragout

Ingredients:

4 X.500 G of veal chops of milk not avoided 

1 celery

1 leek

1 onion

2 tomatos

1 zucchini

1 long turnip

1 carrot

oil of Maussane and oil of Tuscany salt of Guérande and pepper

grass of season

Method: 

 Ask your butcher thus that it cuts the veal chop in front of you, you will be able to judge by yourself if the calf is quite clear, therefore soft and very tender. The color of a veal chop of milk(recettes georges blanc) must be connected as much as possible with that of milk. Each coast must weigh 500 G, not avoided, so that it is quite thick. When they are avoided, they make nothing any more but 400 G.

Chicken of gatinais en croute of clay

Chicken of gatinais en croute of clay

Ingredients;

1 chicken of 1.8 kg

60 G of truffles

4 kg of food clay 400 G of chanterelles

30 G of gray shallots 100 G of foie gras

12 carrots fans

8 small leeks

4 small fennels

500 G of broad beans

2 turnips fans

Sauce:

5 dl of poultry 

1/2 aroma liter of cream

Method:

For the joke of chanterelles(video recette tiramisu): Clean, wash and drain the chanterelles, then cut them in brunoise. Slightly make return the chopped shallot and the chanterelles in a frying pan, with butter, at the end, add the foie gras, out of fire. Preparation of vegetables: Peel, clean, scrape vegetables, by leaving nevertheless a little fans. Make cook them separately and, at the last moment, pass them to butter.

Beef stew of foie gras to celery

Beef stew of foie gras to celery

Ingredients:

1 l de bouillon de volaille corsé

1 foie gras de 700/800 g

150 g de dés de céleri rave

 100 g de lamelles de céleri de 2 cm x 5 cm x 5 mm

3 c. à soupe de Madère

sel, poivre

Method:

Dénervez the foie gras and cut it approximately cubic, like a ragout, before booking it with the fridge. Gently cook the stock with Madeira(recette fraise basilic) and the dice of celery. Leave to simmer approximately 10 mn. Season the foie gras and throw it in the stock. Let quiver during 3 to 5 mn.

How to make Soup of marrows, gnocchis of goat!

1. How to make Soup of marrows, gnocchis of goat!

   
   

   

   Ingredients:

   
   

   500 G of marrow
   

   50 G of chanterelles

   50 G of boletus

   50 G of chantarelles

   50 G of trumpets of death 250 G of ricotta

   1 onion

   1 shallot

   1 piece of pork rind

   3 cloves of garlic

   1 sheet of bay-tree

   white zone

   15 G of flour

   grass of Provence

   1 egg yolk

   salt, pepper, olive oil and butter
2. Method:

   
   

   Preparation of soup: Make sweat onion, shallot and garlic(toast foie gras). Slice thinly and add the pork rind and the sheet of bay-tree. Add marrow and the seasoning and make sweat. Pour the white zone and cook 25 mn. Preparation of mushrooms: Clean and wash mushrooms, make jump them to the olive oil. Make return water to mushrooms before draining them. Poêlez again with butter, shallot and chopped garlic.