Puff pastry twist with sugar

Préparation :
1- Astuces et conseils pour bien réussir les recettes à base de pâte feuilletée.
2- Étaler la pâte en une fine abaisse de 2 à 3 mm d'épaisseur.
3- Détailler l'abaisse de pâte en bande de 3 cm de largeur.
4- Enduire chaque bande de pâte, des deux côtés, de blanc d'œuf et les saupoudrer de sucre semoule.
5- Prendre chaque bande des deux extrémités et les tordre pour obtenir une torsade.
6- Réserver au frais pendant 15 mn.
7- Cuire les torsades au four préchauffé à 180°C pendant 15 à 20 mn.

Ingrédients :
250 g de pâte feuilletée *
1 blanc d'œuf
60 g de sucre semoule mélangé avec 1 c. à café de sucre vanillé

Comments

Baghrir or pancakes with a thousand holes

Preparation 1- Blend all the ingredients in a blinder for 3 minutes, marking a pause of 10 seconds. 2- Pour the resulting paste into a bowl and let it stand for 15 minutes, small bubbles will form on its surface. 3- Heat a non-stick pan, add the equivalent of a small ladle of dough and cook the pancake over medium heat. 4- The pancake is cooked when the whole surface is covered with small regular holes. 5- Remove the pancake, wipe the pan and repeat the operation until all the ingredients are gone. 6- To serve: in a saucepan over low heat, melt 100g butter, 200g honey and 3 tablespoons fresh cream. Emulsify the mixture by whisking with a fork. Pour into a gravy boat and keep warm until serving. ingrédients : 375 g of fine durum semolina 50 cl of lukewarm water 1 C. salt 1 C. baking yeast 1 sachet of baking powder

LAMB TAHINE WITH GREEN BEANS

PREPARATION : 1- In a saucepan over low heat, sauté the meat, onion, garlic and grated tomato in the oil for 2 minutes. 2- Add spices, bunch of coriander and wet with water. 3- Bring to a boil, then lower the heat and cook under cover. 4- When the meat is cooked, take it out of the pot and keep it warm. Skip the Chinese sauce and put it back in the pot. 5- Place the beans in the sauce, add the cherry tomatoes, coriander and garlic. 6- Cover the pot and let simmer until cooking beans and reduction of the sauce. 7- Warm up the meat and dress it in a serving dish, garnish with vegetables and top with sauce. 8- Serve the hot dish. INGREDIENTS : 750 g lamb meat cut in the shoulder 1 seeded and grated tomato 1 medium onion, thinly sliced 1 clove garlic minced ½ c. pepper 1 C. turmeric 1 C. ginger 4 c. tablespoon of olive oil 1 small bunch of coriander 70 cl of water Salt For garnish : 600 g green beans 80 g of cherry tomatoes 1 clove garlic minced 1 C. minced ...

VEGETABLE COUSCOUS

PREPARATION : 1- Cut the meat into pieces and fry in a pot over low heat with oil, onion, 2 tomatoes and tomato paste. 2- Wet with water and add Dar Chichaich® spices for couscous, chickpeas and a bunch of cilantro. 3- When cooking the meat, add cabbage quarters, carrots and turnips. 4- When the meat is almost cooked, add the pumpkin, the remaining tomato and the pepper. When meat and vegetables are cooked, remove from heat. 5- Dress the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center. 6- Serve the couscous very hot. 7- Preparation of couscous: Place the couscous in a large dish and drizzle with a large glass of water. 8- Work with your hands to moisten the couscous seeds and separate them. 9- Cover with a clean cloth and let rest for a few minutes while the couscous absorbs the water well. 10- Coat the inside of the top of the couscous with a little oil, arrange the ...

chhiouat

Search This Blog