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Chestnuts

For 1 kg of candied chestnuts
Cooking: 1:30

Rest: 24

1 kg of brown
1 tsp. tablespoon salt
For the syrup:

1.5 liters of water 1 kg sugar
4 packets of vanilla sugar 1 vanilla pod

Peel the chestnuts:

First an incision in each chestnut.

Boil a cauldron of water with a tablespoon of salt.

Dive chestnuts in boiling water for 5 minutes.

Remove and drain blanched chestnuts.

It will be easier to peel by removing the two skins.

Rinse with cold water chestnuts.

Cook chestnuts:

Place chestnuts in a cooking pot and cover with cold water.

Bring water to simmer but not boil.

Cook chestnuts 1/2h.

Watch for this firing.

Chestnuts are fragile and should not break.

Prepare the syrup:

In a large cooking pot, mix and half a liter of water, sugar white, vanilla sugar and vanilla bean which you have previously brushed the grains in water.

Bring to boil and boil for 5 minutes.

The syrup is ready when you are measuring 20 ° with your scale syrup.

Make candied chestnuts:

Place chestnuts in a basket and then soak the chestnuts in boiling syrup.

Cook over very low heat until the syrup reaches the 25 ° (envriron 10mn).

Then remove from heat and let cool all overnight (for 20 to 24).

The next day, carefully remove the brown syrup.

Bring to boil.

Then plunge into the chestnuts and cook over very low heat until the syrup rises to 35 °.

Remove the chestnuts syrup: they are preserved.

Glaze chestnuts : Play thicken the syrup by bringing it to boil until it becomes solid.

Dive chestnuts in syrup and then place them always carefully on a rack to cool at room temperature: the chestnuts are glazed!

source: http://www.goosto.fr/recette-de-cuisine/marrons-glaces-10000063. htm? xtor = EPR-23

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A log of wood before to be a dessert

The Yule log is an ancient tradition, but its application is much more recent Gourmet.

The Yule log was a real wood logs, an exceptional size, which was burned during Christmas Eve and Christmas Eve.

Traditionally, the log was blessed by the grandfather and often sprinkled with oil or wine.

She's the one surrounded by gifts, before the introduction, recent in our skies, the Christmas tree. Finally, we treasured embers to protect themselves from lightning and ... disputes, including marital.

The Yule log was a role propriatoire sure. But urbanization has made this practice difficult to achieve in cities.

In 1879 a baker in the Rue de Buci, Antoine Charadot , had the brilliant idea to replace the firewood with a cake: the Yule log is rolled sponge cake, filled with butter cream, shaped into a log, often topped by a chimney. It is topped with butter cream shaped into the form of bark, leaves and balls of marzipan holly and meringue mushrooms often.

Recent developments occurred towards the multiplication of Yule logs, the different flavors (chocolate, brown, glossy fruit often exotic), but it is most often industrial production.

Christmas dinner in its most traditional is the result of ancient traditions, even if their cuisine is a recent translation as the Yule log. Turkey is stuffed or not stuffed or not, and that the Yule log is traditional or ice, merry Christmas!

source - http://www.canalacademie.com/La-dinde-et-la-buche-de-Noel.html

Racquel Darrian Muscles

The turkey is the flagship, planted on the Christmas table;

this volatile appeared on our table in the Renaissance.

While Alexandre Dumas, in his Grand Dictionnaire de cuisine, published after his death, tells us that the turkey was known to the Greeks and had was imported by Meleager, king of Macedonia , then it was reintroduced into Europe by the ships of Jacques Heart, returning from India in 1432: this source is full of fantasy in the dictionary as often by Alexandre Dumas .

Also fantastic is the story, which gives Turkey the name "Jesuit bird." This assumption - false - lies in the close relationship between the guinea fowl and turkeys.

The "Greeks of Turkey" was in fact a guinea fowl.

Indeed, turkey is a bird authentically American. There are two different species: the common turkey (Meleagris Gallopavus), who haunts the North American Great Plains, and the Ocellated Turkey (Agriechans ocellata), who still lives in the forests of Yucatan and Honduras, which had been domesticated by the Mayas and the Aztecs. This is the only species imported from America to be on our tables. A cock of India or America?

The turkey was first called by the French naturalists cock peacock (because it is also the wheel during his courtship) then cock India (because America was then called the West Indies).

Olivier de Serres, famous agronomist with Sully and Henry IV, called dindart of Indonesian or small (with an apostrophe ). The turkey did not come until much later!

The first appearance of the turkey on a table princely took place in 1570, when the marriage of King Charles IX with Henriette of Austria.

Since then he has gradually on our tables replaced the ancestral or goose, as Joseph said Favre in his Universal Dictionary of Cuisine: "The turkey from that day, took her paw in the black scepter feasts, the goose was in the old Gallic hers since Charlemagne and Caesar. "

Since the world has been divided into "dindinophiles" as Brillat-Savarin, and "dindinophobes.

Grimod of Reyniere not liked the fool-leaves him there, and it is said he was surprised by his father, an inn, now seven beautiful roast turkey : father, farmer-general, asked the man who had ordered these birds and was surprised.

His son replied: "You always told me, sir, that in this volatile, only the fool leaves it there deserves some attention, and his father to concede:" Your practice is somewhat expensive for a young man, but we can not say that it is unreasonable. "

The other song of choice is the hat of a bishop: he is the tail that once the turkey upright, takes the form of a miter which is devoid of a cap edge. Question remains why turkey became the symbol of Christmas.

Joseph Favre tells us that this elite poultry was served for the first time on Christmas Day at the table of King Charles VII, which is patently false. This is probably the size of the poultry that has dictated the table for festive meals, at the instigation of the court of France, which gave the impetus of fashion in gastronomy.

In contrast, Germany and England, the goose has retained the top spot.

In English, said turkey turkey: in fact, the turkey took a detour by the Ottoman Empire and the city of Aleppo, a meeting place for traders and Ottoman Venetian merchants, who had brought the first turkey.

From there, the turkey went to England, hence its Turkish name or turkey.

United States, turkey is a constituent of the traditional Thanksgiving Day dinner in memory of the Pilgrim Fathers, who escaped the famine, when they were established on the coasts of Massachusetts, feeding turkeys and pumpkins .

source: http://www.canalacademie.com/La-dinde-et-la-buche-de-Noel.html

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Pasta for everyone

Feel like pasta? and for all tastes, come, it is by
HERE

Brent Corrrigan Brent Everett

Granadans veal with onions


Serves 4 Prep time: 30 min
Cooking time: 1 hour

a Grenadian veal per person
1 large onion per person

white wine bread crumbs Grated cheese

Preheat oven th.6 / 7 (200 º C).

Prepare a puree of onions, cut the onions, cook the

stove they melt gently.

Go very lightly in a blender so that they are pureed.

Mix the bread crumbs to the puree.

Wrap each completely Grenada in this preparation.

Place the meat in a

flat buttered baking.

Top with grated cheese.

Pour white wine at half height of Granada.

Bake for 45 minutes.

source - http://www.cuisineaz.com/Recettes/Grenadins-de-veau-aux-oignons-33642.aspx

Granadans Veal rocamadour

Serves 4:

600 g fillet of veal,

3 Rocamadours costs, and 4 semi-dry

60 g butter,

200 g whipping cream,

10 shallots,

15 cl veal stock, salt, pepper,

1 teaspoon sugar

1) Peel, wash and chop 2 shallots.

2) In a heavy saucepan, heat 30g of butter, add shallots and sugar. Let caramelize slightly about 2 minutes, stirring with a wooden spatula. Cover with water halfway up and cook very gently uncovered until water is absorbed. Confit shallots should be bright.

3) Meanwhile, mix the 3 Rocamadours with fresh cream. Preheat oven to 180 ° C (gas mark 6).

4) Cut the Grenadines hazelnuts 3 cm thick, stir-fry in a skillet with remaining butter and cook for 4-5 minutes. Degrease the pan, add 2 chopped shallots and fry without browning. Add the veal stock, bring to boil 2-3 min and stir the cream of Rocamadour. Season and strain.

5) Bake the Rocamadours the 4 remaining for 5 to 6 min.

6) Divide the sauce among plates, place over a Grenadian veal topped with a roasted rocamadour, and decorate everything from a few shallots.

Hand circumference

Not overcooked and slightly pink, the Granada calf will be more mellow. For convenience, use dried veal, 1 or 2 teaspoons diluted in 15 cl water.

source- http://www.rustica.fr/recettes/grenadins-de-veau-au-rocamadour-10-17-1- 1-7-2-2-3941.htm

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A small pie that would please Popey! Change of address

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Yeast dough

Ingredients:

500 g flour

30 to 40 g of yeast

¼ pint of milk (warm)

100 g sugar

100g butter

œufune a pinch of salt

Preparation:
Place flour in a bowl with warm, a little practice amid well into which you place the yeast, a little sugar, a few tablespoons of warm milk and then gently mix all the flour to make a first paste.

This paste should be kept in a warm place (40 ° C) and must raise 15 minutes until it rises double in size.

Then add this paste to the sugar, milk, butter, melted and cooled or in pieces, egg and salt. Knead well until bubbling, the dough should be covered and rest another 15 minutes to a warm place.

Sprinkle dough lightly with flour and spread with a rolling pin.

Go for buttered pie pan with the dough and let rise again for 15 minutes.

You can garnish it according to your taste before putting them in a preheated oven at 200 ° C for about ½ hour.

source - http://recettes.1001delices.net/voir_r505.html

a recipe Sousou

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6 sauces for pasta and potatoes

You want something different, out of endless carbonara? Some ideas to surprise your pasta and potatoes.

Something for everyone ... and all occasionsIdéal for family dinners, eating lunch alone or in the office.

few ideas to change

1
Eggplant, mushrooms and bolognese sauce

POINTS: 0Parts : 4

Finely chop a medium eggplant, 1 onion, 2 cloves of garlic and 175 g of mushrooms.

Sauté in a pan or wok (fat reduced) until the mixture is tender.

Add 400 g of peeled canned tomatoes and 2 teaspoons herbes de Provence.

Cook over low heat 15-20 minutes, stirring often, until it thickens.

Season and serve with potato or a spoonful on a plate of spaghetti (add POINTS).

2
potatoes or pasta with cream

POINTS: 7Parts : 2

Mix 100 g of fresh cheese lightened, 150 g of yogurt 0%, 2 medium eggs, 200 ml of skim milk and 2 tablespoons chopped chives or small onions. Season.

Cook 150g of pasta, pour in two individual dishes, add the beaten eggs.

Bake at 180 ° C (th.5) for 20-25 minutes until top is golden.

You can also use 450 grams of cooked potatoes instead of pasta.

3
Pasta tuna salad or potato

POINTS: 1, 5 Parts: 2

Mix 200 g of tuna, 2 tbsp tomato puree, 2 tablespoons lemon juice and 1 tablespoon white wine vinegar.

Add 6 chopped spring onions, 2 tablespoons chopped fresh parsley, ¼ cucumber, cut into pieces and 10 halved cherry tomatoes.

Add 300 g Penne pasta cooked type or 300 g of potatoes boiled (Add POINTS).

Season, mix well and serve with salad leaves.

4
sauce with lemon and thyme
Unit és POINTS: 6 and 4.5 with pasta with potatoes terreParts: 2

Mix 100g of cream cheese lightened with 150 g of a yogurt-type 0% Greek yogurt.

Add 4 chopped spring onions, 2 tablespoons minced fresh thyme and 1 tablespoon of lemon zest.

Share sauce into two with 225 g of boiled potatoes or 150 grams of pasta and stir in cheese sauce.

5
Rosemary Roasted Vegetables

Units POINTS: 0Parts :

2Couper one red and one yellow bell pepper into chunks.

Cut red onion into rings and zucchini into thick slices.

Pour into a pan with a touch of fat lighter. Add 2 sprigs of rosemary.

Zucchini Bake at 180 ° C (th.5) for 25-30 minutes, turning pieces halfway through the cooking.

Mix with 2 tablespoons of tomato sauce.

Enjoy with potatoes or pasta (add POINTS).

6
Seafood in cream and sliced leeks

POINTS: 2.5 Units :

2Couper a wide leek finely and fry in a little bit of fat to lean it is tender.

Add 50 g of peeled shrimp, 25 g of frozen peas and 170 g of canned crab crumbs.

Add 4 tablespoons of cream cheese at 0%, season and mix gently.

Serve over pasta or potatoes (by adding the number of POINTS ).

source - http://www.weightwatchers.fr/util/art/index_art.aspx?tabnum=3&art_id=121271&sc=3022

Article By: Sue Ashworth

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Tiramisu with candied chestnuts and old whiskey Shortbread Cookies

4 people

preparation: 30 minutes Ingredients
:

• 250 grams of candied chestnuts

• 6 Brown frozen

• 150 g cream Chantilly

• 1.5 gelatin

• 1 dl old whiskey

• 300 g mascarpone

• 35 g sugar

• 1 whole egg

• 2 egg yolks

• 6 biscuits

• 10 g unsweetened cocoa.

Directed

• Reduce candied chestnut puree.

• Mount the cream then incorporezdélicatement mashed candied chestnuts.

• Melt the gelatin in a warm whiskey Pende and add to mélangechantilly / candied chestnuts.

• Place half of the unit obtenudans 4 glass cups and réservezau refrigerator.

• Beat the mascarpone, 2 yolks oeufet whole egg, then add the icing sugar.

• Soak the biscuits with the remaining old whiskey.

• Prepare Chestnuts broken glass (2 pieces).

• Remove the cups from the refrigerator disposezles cookies and chips Glacéset Maroon top with the mascarpone cream.

• Finish with the remaining cream marronset sprinkle with bitter cocoa.

• Decorate with candied chestnuts before serving.

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Michelle Obama

Decidedly Obamania is everywhere even in the kitchen ... recipe found on http://www. femmesplus. fr/recette/recette-cookies-sabl-de-michelle-obama.3866.html

Ingredients:

340 g unsalted butter ,

775gr sugar

2 egg yolks,

2 tablespoons Amaretto,

1 tablespoon orange zest and a tablespoon of lemon zest,

420 gr flour

a pinch of salt,

an egg white,

two handfuls of chopped walnuts

and a handful of dried fruit (apricots, pineapple ...)

Directed

Preheat oven to 180 °

Cover a baking sheet with aluminum foil and butter the foil carefully.

In large bowl, work together butter and sugar.

Slowly add egg yolks and mix thoroughly until a mixture as homogeneous as possible.

Add Amaretto and zest.

Mix thoroughly. Finally add the flour and salt. M

mixture thoroughly again to obtain a smooth paste.

dough onto the buttered foil and spread it as gently as possible.

Using a brush, spread egg white over dough.

then sprinkle the chopped nuts and dried fruit cut into small dice.

Finish by sprinkling two tablespoons of sugar.

Bake 25 minutes at 180 degrees until the cookies brown.

Cut the oven and open the door of the oven and let cookies cool inside the oven for 15 min.

Cut the pastry cooked but still warm in large squares.

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A tartiflette more dietary

site friend: http://memoires1table.canalblog.com/archives/2008/11/09/11286645.html

Ingredients: (for 4 pers.)

500 g potato "rat"

4 carrots ½ endive (chicory)
200 g bacon, diced 1 onion

reblochon
250 g 1 tbsp olive sd'huile
1 tbsp cumin
Pepper Mill

Wash the potatoes and cook them whole with the skin with steam.

Peel carrots and cut into large sticks and steamed.

Wash escarole and cut and chop.

Peel and chop onion, saute in olive oil. Add bacon and escarole. Cook for about 5 minutes.

Add cooked carrots and potatoes cut into 2 or 3, depending on size.
Season with cumin, salt and pepper to your liking.

Divide into individual ramekins and place a quarter of Reblochon, cut in half the thickness direction.

Go to oven for 5-10 minutes at 180 ° C heat and then turning slightly au gratin.

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Chouquettes

Terrible, I just found the recipe ... and here I am with an urge to chouquettes appalling! Then I planned to make waffles!

*

For twenty chouquettes

Preparation: 25 min

Cooking time: 20 min

12.5 cl 12.5 cl water

milk 100g butter half salt
or 100g unsalted butter + 1 / 2 tsp. Coffee shaved
salt 2 tsp. Coffee shaved
sugar 150g flour 4 eggs

50 g pearl sugar and 1 beaten egg for finishing
Utensils:
a pastry bag fitted a smooth end
Preparation Recipe

Preheat oven to 180 ° C (gas mark 6).

Pour milk and water in a saucepan. Add butter, salt and sugar.

Bring to a boil over medium heat, stirring occasionally.

From the beginning of the boil, remove from heat and add flour all at once.

Stir rapidly with a wooden spoon until batter is well blended.

Put the saucepan over low heat and stir constantly to dry the dough.

Pour this batter into a large bowl. Beat the eggs with a fork and add them gradually, stirring vigorously.

The dough should be homogeneous and have the consistency of mashed a bit sticky but that falls from the spoon.

Place the pastry bag lying on a container by collapsing the edge outwards. Fill the bag with the choux pastry.

Form balls of dough 4 to 5 cm in diameter on the baking sheet, spacing them well because the dough will expand during cooking.

If you do not have a pastry bag, draw the dough using a tablespoon and drop it onto the baking sheet. Flatten slightly

your cabbage with a fork dipped in egg batter battu.Saupoudrez with pearl sugar and bake for 20 minutes. The

chouquettes must be properly inflated and dorées.Laissez cool on a rack and enjoy.

All videos are shot in Weeks Pascale Olivier Berte
cooking workshop Behind the Scenes of the Chief

http://www.goosto.fr/recette -de-cuisine/chouquettes-10010560.htm? xtor = EPR-23

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Waffles

never made waffles in my life ... So big first.

Already Waffle borrowed from my mother ...

Then search for easy recipes

and that of Bocuse I noticed there are a lot of time ...

for it, no luck, I miss the cream ...

Conclusion: I'll do the classic recipe.

waffles grandmother bocuse

dessert chef Paul Bocuse and Roger JEALOUS
-> Cost: 2 Euro (s) per person

for 4 pers.
200 g of cooking chocolate and 60%

250 g flour

50 g starch

170 g butter

360 g double cream

4 eggs

4 egg yolks

1 / 2 cups whole milk

160 g caster sugar

30 g icing sugar

a pinch of salt
1) Put 250 grams of flour into a bowl

dig a well,

pay successively in the latter

125 g water cold

150 g melted butter

1 / 4 pint of double cream,

then stir with a whisk.

Add a pinch of salt,

2 pinches granulated sugar,

and stir in 4 egg yolks.

The dough should be smooth and homogeneous without lumps, and should make the "ribbon", ie it must take place without breaking when it is allowed to flow from the top of the whip .

Let the dough rest 1:30.

2) Mount vigorously 4 egg whites with a whisk in a bowl with 1 small spoon of sugar.

3) Mix half the whites into the batter using a wooden spatula, then stir in the second half very gently lifting the whole.

Allow this device at room temperature.

4) Cut 200 g cooking chocolate 60% apart.

Gate 1 / 2 cups whole milk to a boil in a saucepan. Then add the chopped chocolate, turn off the stove and stir with a whisk until chocolate is melted.

5) Mix vigorously with a whisk 4 egg yolks with 125 g caster sugar until the mixture whitens.

Then add 50 g starch without much work.

6) Heat the milk and chocolate mixture without boiling.

When the mixture is hot, pour over the yolks bleached, mix well with a whisk.

Then pour everything into the saucepan, boil, whisking constantly.

At the first boil, remove the pan from the hob, stir in 3 tablespoons of double cream and 20g butter cut into small pieces.

Pour the cream chocolate in a bowl and let cool to room temperature.

7) Preheat the waffle iron . Then make 16 waffles, they should be golden.

8) Serve waffles with powdered sugar ice cream with chocolate.

Optional: And for big appetites, you can decorate the chocolate wafers with whipped cream.

source: http:// bonappetitbiensur.france3. fr/recettes.php3? Id_article = 99

Waffles Household

Preparation time: 5 min

Cooking time: 5-10 min

for 2 to 3 people :

- 50 g caster sugar

- 30 g butter

- 60 g flour

- 1 egg

Works in a bowl 50 grams of sugar powder with 30 g of butter,

add 1 egg and 60 g of flour.

Dilute with milk until the dough is clear.

flavored with a little vanilla (vanilla extract) or cinnamon powder.

bake a waffle iron in 5 minutes or more but in this case monitors

source: http://www.marmiton.org/recettes/recette.cfm? num_recette = 61013

Waffles, classic recipe

To: 30 waffles about

Length: 45 min Difficulty
: easy

500g flour

5 eggs

125g butter

100g sugar

1 packet of vanilla sugar

1 packet Yeast Chemical

70cl milk

a half glass of lager light

salt

Icing sugar

fats for mold

Sift flour and dig into a fountain.

the center, add egg yolks, sugar, a pinch of salt, sugar, vanilla and yeast.

Furthermore, melt the butter over low heat in small saucepan.

Add this mixture to the batter and stir for a few minutes.

Finally add the warm milk and beer and mix until dough is smooth.

Stir previously beaten whites until stiff.

Let stand for 1 hour in a cloth covering.

Grease the waffle iron and heat it.

When hot, pour mixture and cook 3 minutes or less waffle.

Do not keep the waffle forcibly closed because the dough when baked, it rises and rises volume.

Sprinkle with icing sugar.

Consume immediately until they are crisp ...

Hint: You can flavor the dough with a few drops of almond extract, water or orange blossom cinnamon

source: http: / / www.cuisine-recettes.com/recettes/gauffre.html

Other sites:

http://www.b-recette. be / misc / waffle-of-brussels-a-la-creme-mocha Gueuze . Htm

*

http://www.tafaim.com/recette-cuisine-774/ waffles-a-la-vanilla . html

Low Hair Or Mini Afro

drink Irish, Irish Coffee (Irish Coffee)

Ingredients 1 cup:

125 ml strong coffee

70 ml single cream or whipping cream thick enough a little whipped

35 ml Irish whiskey

2 tsp. to coffee brown sugar

Finish: ground cinnamon, nutmeg or cocoa powder bitter

Choose a sturdy glass and heat with a capacity of about 230 ml.

The warm by pouring the boiling water. Wait until the glass is heated and then empty it.

Put the sugar in the glass and pour the hot coffee. Stir to dissolve sugar.

Pour whiskey.

Operation delicate very gently pour the cream dragging on the back of a spoon. This method avoids it mixes with the coffee.

Sprinkle with a spice of your choice or cocoa.

Or, more simply ....

2 tall glasses, preferably thick

2 spoons (one for each ingredient) coffee

2 tablespoons cane syrup

4 tablespoons whipped cream whiskey

Pour into glasses
the cane syrup and whiskey.

Switch to microwave 15 seconds.

Pour the coffee into the glass aidaint you in the back of a spoon so it does not mix with the whiskey.

Place the whipped cream and sprinkle lightly with powdered coffee.

Cheers!

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Irish cuisine: The recipe for porridge

Ingredients (for one person):

a glass flakes Oat
three glasses of milk brown sugar

In a saucepan, put the oatmeal and milk.

Stir the mixture and cook one to two minutes.

boil and add brown sugar according to taste.

Finish cooking over low heat.

Tip:

a spoonful of chocolate powder or honey for breakfast laughing. Personally, I prefer with raisins ...

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Irish cuisine: Galette Oatmeal

Delicious oatmeal cookies any tender and delicious, perfect for breakfast slathered ptit butter or jam. They contain no fat: no butter or oil; oatcakes rather healthy to enjoy at room temperature or toasted!

A recipe from the book by Linda Collister "Morning Delight"

8 shares:

200 g flakes Oat + extra for sprinkling

300 g flour 1 teaspoon salt 1 teaspoon
bicarbonate
40 cup whole milk 2 tablespoons
coffee lemon juice freshly squeezed

(You may add a little sugar, raisins or other if desired)

Mix dry ingredients coarsely in a mixer.

Combine milk and lemon juice and pour slowly into the mixer running.

The dough should be soft and not sticky.

Turn dough onto surface dusted with oats and roll in it.

Form a slab of 23 cm in diameter and 5 cm thick.

Place on a greased baking tray.

Using a sharp knife, precut 8 shares.

Bake 20 minutes in a preheated oven at 190 ° C (gas mark 6 / 7).

The cake should be firm and golden.
Cool on a wire rack. Serve immediately or
toast each hand.

Palace of Delights

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Irish food: Chicken and Leek Pie (chicken and leek pie)

with this "Chicken and Leek Pie is a pie Chicken and Leek.

A rich tart flavor that is worth discovering, simple and very tasty: crispy, golden dough and a filling made with chicken, leeks, shallots, white wine and cream melted to perfection ...

SMALL PIES FOR 4:

500 gde cooked chicken
3 leeks
1 knob of butter 1 shallot, minced

10 cl white wine
20cl single cream 1 teaspoon
. chopped parsley 1 tablespoon chopped
. chopped chives Salt and pepper

A roller mill
puff pastry 1 egg yolk and a little milk to glaze the pastry

Preheat oven to 200 ° C. Cut cooked chicken into cubes and set aside.

Open the leeks in half, wash them and slice them.

In a skillet, melt butter, add minced shallot and saute 2 minutes.

Add sliced leeks and cook over medium heat, stirring often, for 4 minutes.

Add the white wine, stir and cover.

Simmer on low heat until all liquid be reduced.

Remove pan from heat, add cream and stir.

Season with salt and pepper and add herbs.

Taste and add more salt if necessary and / or pepper.

Put chicken pieces in a round dish 23 cm in diameter.

Place leeks in cream on top.

Unroll the puff pastry and place it on the dish.

With your fingers, do it gently into the mixture and between the sides of the dish.

Bask entire surface with egg yolk mixed with a little milk, using a brush.

Form a tube with a piece of aluminum foil, incise the middle of the cake and place the tube.

Put the pie in the oven for 20-30 minutes until golden brown it either.

Palace of Delights

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Irish cuisine: Welsh Rarebit

toasts of bread toasted topped with melted Cheddar preparation (or Chester) and beer then browned in the oven, it's a nice little dish of comforting and enjoyable season.

TOAST FOR 4:

4 slices of bread
200 g grated Cheddar or Chester
8 tablespoons of brown ale or a good
teaspoon mustard
A trait Wocerstershire
Sauce 50 g butter
Salt, pepper

Melt the butter in a saucepan.

Add the grated cheese and toss gently to melt, forming 8 to the wooden spoon to do the cheese clumps ball.

Add beer, mustard, dash of Wocerstershire sauce, a pinch of salt and pepper. Mix.

Toast bread in a skillet with butter on one side. Coat the slices with cheese mixture.

To broil a few seconds under the broiler and serve immediately.

source: the palace of delights

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Irish cuisine: a St. Patrick's coleslaw

Salad Coleslaw
Preparation time: 25 minutes

Cooking time: 30 minutes

- 2 tablespoon (s) coffee lemon juice

- 120 g carrot (s)

- Salt, pepper

- 20 cl of peanut oil

- 1 tablespoon (s) tablespoon Mustard

- 600 g Cabbage White

- 1 Yellow (s) Egg (s)

- 1 Onion (s) mean (s)

Wash the carrots and cabbage. Peel the onion. Grate them.
Make a mayonnaise with one egg, mustard and oil.
Mix carrots, cabbage, onion and mayonnaise.

Add the lemon.

salt and pepper.

Serve chilled.