I made these as my first Daring Cooks Chalenge. I was very busy at the time so I was a bit late in post the pictures for this recipe, sorry! The Dough: Pour 300g of flour and 1 tea of salt on to your counter and make a well in the center. Crack 2 eggs into the well. Then add 3 tbs of olive oil. Start mixing the dough by hand. Because I found the dough a bit dry I added 2 egg yolks (frozen) and a little water(1-3tbs). Keep on kneading until the dough is shiny and springy. Leave the dough to rest while you prepare... [Lire la suite]
Slice up 2 onions, 2 sweet onions and 2 cloves of garlic. Fry these up in 2 tbs of olive oil and 1tbs of sunflower oil in a big pot. When transparent add your beef, I used 3 plat de côtes I'm sorry but I have no idea what this piece of meat is called in english, this cut is situated near the ribs. Fry until golden. Pour in 1 to 1.5l of homemade vegatable broth, if you must use premade stuff don't add any salt. Lower tha heat. Now you can add some frita and some canned corn kernels (fresh corn would be so much better but you can't... [Lire la suite]
olive oil parmesan lemon juice jalepenos hazelnut butter salt and pepper roquette Ground the previously listed ingredients together with a mortar and pestel. Sorry but I really do not remember the quantities. En Français... huile d'olive parmesan jus de citron piments jalépenos beurre de noisette sel et poivre roquette Moudre ensemble ces ingrédients avec un mortier et pilon. Je suis désolée mais je ne me souviens vraiment pas des quantités.
Boil 1 1/2 cups of dried split peas until cooked. Drain and set aside.Sauté up 1 chopped up onion, 1/3 cup dried shallots and 1 1/2 cups diced mushrooms (this is a good recipe to use those stringy stems...)Blend all the ingredients up in your food processor with a little olive oil.Then stir in 1/2 cup of brewer's yeast and some salt and pepper. Serve spread on crackers as an appetizer, on toast for breakfast, in a sandwich or add to sauces to give a nice creamy texture and a boost of flavor! En Français... Pâte... [Lire la suite]