chhiouat

PREPARATION 1- In a bowl, work the cheese and the pastry cream to obtain a smooth preparation. 2- Divide the cookie in half lengthwise. Spread a thin layer of cream on the cookies, arrange a row of diced peach and another of raspberries on top. 3- Roll the cookies, film them and place them for 2 hours in the refrigerator. 4- Cut the rolls into sticks, sprinkle them with icing sugar and serve them on slices of peach accompanied by raspberry coulis. 5- * For the Savoy cookie: Work the eggs and icing sugar for 10 minutes with an electric mixer so that the preparation doubles in volume. 6- Stir in the sifted flour with the salt, mixing gently to obtain a light and airy dough. 7- Pour the dough on a 30 x 40 cm plate lined with baking paper. 8- Bake in the preheated oven at 170 ° C for 12 minutes. Cut the edges of the cookie before using it. 9- Good to know: Before removing the baking paper, place the cookie on the golden side on a parchment paper sprinkled with caster sugar ...

PREPARATION 1- Beet and carrot orange juice: Wash the beets, peel them and cut them into pieces. Place the beet pieces in a saucepan, cover with water and cook over medium heat for about 15 to 20 minutes. Remove the beet from the heat and let it cool in its cooking water. Grate the carrots in a fine grater. In a blinder, mix the beetroot with its cooking water, the grated carrots and the orange juice. Perfume the orange flower water juice and serve it chilled. 2- Dried apricot juice with orange: Wash the dried apricots and soak them in 25 cl of orange juice for 60 minutes to rehydrate them. In a blinder, mix the rehydrated apricots with the orange juice. Serve the juice fresh. 3- Melon juice and ginger pomelo: Squeeze the pomelo to extract the juice. In a blinder, mix the pomelo juice with the melon flesh, fresh ginger and honey. Serve the juice fresh. INGREDIENTS For the beet and carrot juice with orange: 2 beautiful beets 2 carrots 1 liter of freshly squeezed orange j...

PREPARATION 1- In a paella pan over low heat, heat the olive oil and brown the pieces of chicken and the lamb chops. Remove and reserve them. 2- In the same oil, sauté the minced garlic and onion. 3- Add the rice, stirring until it becomes translucent. 4- Moisten with the broth and add the tomato puree. Add the spices and herbs. 5- At the boil, lower the heat and place the pieces of chicken, chops and vegetables on the rice. 6- Cover with aluminum foil and simmer the paella over low heat until the chicken is cooked and the sauce has been absorbed. 7- Let the paella stand for 5 minutes before serving. INGREDIENTS 250 g rice 350 g chicken cut into pieces 6 lamb chops 50 g shelled peas 100 g zucchini cut into 4 100 g shelled beans 1 roasted red pepper, peeled, seeded and cut into strips 1 finely sliced onion 2 garlic cloves, minced 1 C. tomato puree 10 cl of olive oil 2 pinches of saffron pistils 1 bunch of coriander 4 sprigs of fresh thym...