Almonds French Crepes

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Almonds French crepes




6 Gourmands


4 Eggs

1 cup Flour

4 tablespoons butter melted

2 cups of Milk

2 teaspoons liquid cream fraiche

Almond powder

1 small bag of vanilla sugar



In a large bowl mix the eggs, flour, sugar, 3/4 of the butter and milk beat until smooth. 

leave at rest for 20min. ad the creme fraiche and the almond powder.

Melt the rest of the butter In a large pan and wait until hot. Now you are ready to start cooking your crepes.

Crepes must always been eating after cooking and hot is much more tasty. 


 


 

 

 

 

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French Toast with Grand-Marnier :

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French Toast with Grand-Marnier :

 

French Toast is a dish of bread soaked in eggs then fried. Stale bread was often used since it is soaked first and becomes usable for this dish.

When French Toast is served as a sweet dish, as below, milk, sugar, or cinnamon are also commonly added before frying, and then it may be topped with sugar, butter, fruit, syrup, or other items. When it is a savory dish, it is generally fried with a pinch of salt, and can then be served with a sauce such as ketchup or mayonnaise.

 

In Germany, Arme Ritter (poor knights) are made from bread leftovers as a fast and simple meal. There are several local alternatives in serving: with a mix of sugar and cinnamon, filled with plum-jam or with vanilla sauce. Sometimes it is made with wine, or in our recipe below, Grand Marnier, is used instead of milk, and was called Betrunkene Jungfrau,”drunken virgin.”

 

2 Sexy Gourmands:

4 Thick Slices of Hard Bread

1 Large Lemon

4 Eggs

1 Cup Milk

2 Tablespoons Melted Butter

1/2 Glass of Grand-Marnier Liquor

In a shallow bowl, mix the eggs, milk, 3/4 melted butter and the Grand-Marnier liquor. Peel the lemon and squeeze the juice.

 

Dip the bread and wait for 10-15 min that the bread has absorbed the mix. When ready, put the rest of the butter in a large frying pan and cook until brown and golden.

 

 

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The Doner Kebab in Europe :

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The Doner Kebab in European Countries:

 

The Doner Kebab is sometimes spelled Döner Kebap (the Turkish spelling), meaning ‘rotating roast’or can be shortened to Doner, to ‘turn around’ from the traditional cooking method of using a rotating spit to cook the meat. In the simplified recipe below, no spit is required. However, marinating the meat overnight is very important to achieve the traditional flavor. In other parts of Germany, veal or chicken is used instead of lamb, so feel free to substitute if a different meat is desired, or for variety.

 

4 Sexy Gourmands:

1.5 Pound Lamb Minced

4 Lebanese Breads

2 tablespoon Crunch Pepper

1 Teaspoon Cumin

4 Teaspoons Coriander

1 Egg Beaten

1/2 Cup Yogurt with Fresh Mint

1/2 Ounce Parsley

1/2 Salad Minced

1 Onion Sliced

5 Teaspoons Onion Juice

1 Tablespoon Black Pepper

2-3 Tablespoons Salt

2 Sliced Tomatoes

5 Ounces Red Cabbage

3 Lemons

1/3 Cup Olive Oil

 

It looks like a lot of ingredients, but it is indeed relatively simple to make a good doner at home.

 

Marinate the meat overnight with lemon juice, persil,onion juice, black pepper, cumin and coriander.

 

The day of the recipe, dip the mince into the beaten egg, then Grill the meat in a pan for a few minutes each side.

Cut the bread with a knife, and stuff it with onion, lettuce, tomato red cabbage, add the Lamb, then the yogurt & the Mint sauce on the top with the crunch pepper (only if you like your sandwich spicy, and if you prefer, you can also use some harrisa).

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Alsatian, Herbed Meat Roll, Wrapped With Fresh Pasta

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Fleishnacke en Alsacien :(Alsatian, Herbed Meat Roll, Wrapped With Fresh Pasta)

 

This is a special recipe from the Alsace Region of France, bordering Germany. This dish is an original fusion, combining French and German cuisines, and is traditionally served in the winter. 

It is usually enjoyed with a Green Salad and a Glass of White Wine (Sylvaner).

  

Sexy Gourmet Chef Classes Natacha Mannhart

6 Sexy Gourmands:

 

1.2 Cup Flour (thinnest possible)

5 Eggs

0.6 Cup Durum Wheat Semolina

1 Cup Water

2 Pounds total of equal part Minced Mixed Meat(Ground Pork,Veal and Beef)

1 Glass of Milk

4 Tablespoons Breadcrumbs

3 Tablespoons Butter

1 Bunch Parsley

2 Carrots

1 Turnip

1 Leek

1 “Bouquet Garni”

2 Onions 

4 Garlic Cloves

3 Pints Beef Stock

6 Tablespoons Olive Oil

4 Cups White Sylvaner Wine

Salt/Pepper

 

In a stockpot, cook the meat with 1 onion, the carrots, turnip, leek, a bouquet garni and the beef stock. After it reaches the boiling point, cook gently for 2 hours. When done, keep the broth without the vegetables and chop the meat in an electric chopper with the parsley, the breadcrumbs, 1 egg, the milk and 1/2 onion. 

 

In a frying pan heat the butter and the rest of the onion and then add the meat mix, ½ cup broth and the white wine.

 

The noodle base: on a clean table or other flat surface, spread the flour, making a hole in the middle, add 4 eggs, and gradually mix the eggs with the flour. When combined, leave it to rest for 20 mins.

 

Roll it out until large and flat as suggested in this video then add the meat mix gradually. 

Roll the dough around the meat several times. With a knife, cut slices of 1 inch each.

 

In a frying pan, heat the olive oil, and then fry the meat roll for 2 minutes each side.

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