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 to prevent it from sticking when rolling it.

The peaches used to decorate the sticks are in syrup, you can replace them with strawberries.

INGREDIENTS

1 Savoy cookie * 30 x 40 cm
160 g creamy cheese
160 g pastry cream (Click on the link in the preparation)
1 peach, diced
1 peach cut into thin strips
200 g raspberries
2 c. icing sugar
15 cl raspberry coulis
For the Savoy cookie:
4 eggs
80 g icing sugar
80 g flour
1 pinch of salt

Comments

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 ...

SEFFA MEDFOUNA WITH CHICKEN

PREPARATION : 1- In a pot over low heat, place the onion, chicken, spices and oil. Brown the whole thing for 10 minutes, stirring regularly. Add rancid butter, half the parsley and water. Cover and simmer covered and stirring occasionally until chicken is cooked. 2- Remove the chicken from the pot and add the remaining parsley, continue cooking the sauce until the onion takes a consistency of compote. 3- Bone the chicken and put it back with the onion sauce. 4- In a large dish, coat the hot vermicelli with butter. 5- Arrange half of the vermicelli in a serving dish and garnish with onion chicken. 5- Cover with the remaining vermicelli and garnish with crushed almonds, icing sugar and cinnamon. 6- Serve the hot dish with milk perfumed with orange blossom water. INGREDIENTS : 1 chicken 1.5 kg cut into pieces 1 kg finely chopped onion 1 bunch of minced parsley 5 c. oil soup 1 C. rancid butter "Smen" (optional) 1 C. ginger 1 C. turmeric 1/2 c. pepper 8 saff...