Baguette tare da tafarnuwa da ganye
- 1 baguette
- 2 cloves da tafarnuwa
- 0.5 fakitin man shanu
- 1 bunch of Dill da faski
- cakuda Provence ganye (kayan yaji)
Yadda za a shirya tasa:
Tare da wuka mai maƙarƙashiya, a yanka da baguette a cikin yanka 2-2.5 cm lokacin farin ciki don haka kasa ɓawon burodi ya kasance m. Man shanu mai yalwa da kyau tare da yankakken yankakken ganye, tafarnuwa da kayan yaji. Kuna iya gishiri da barkono, amma ya fi kyau yi ba tare da gishiri ba. Yanki labaran daga cikin ciki tare da man a bangarorin biyu, a buɗe burodin a gefen gefen. Sa'an nan kuma, kawai zubar da baguette daga duka iyakoki don mayar da shi zuwa ainihin siffar. A kan man fetur da man fetur da man fetur kadan, saka shi a kan takardar takarda da hatimi da shi sosai. Gasa a preheated zuwa 190-200 ° C na oven na kimanin 10-15 minti (dangane da girman da baguette). Sa'an nan kuma ya buɗe maɓallin, buɗe bugu kuma ya bar shi launin ruwan kasa. Yanke labaran a cikin wani yanki kuma ku ci gaba da cin abinci a tebur a farkon fara cin abinci don miya ko taliya, don salads ko kawai.
Kayan Onion
Don gwajin:
- 200 g na gari
- 1h. spoonful na busassun yisti
- 150 ml na ruwan dumi
- 1 tbsp. man shafa mai mai
- tsunkule na gishiri
Ga cikawa:
- 4 tbsp. spoons na kayan lambu mai
- 0,5 kg albasa
- 0.5 kg leeks
- 2-3 sprigs na thyme
- 2 tumatir
- 150 g na anchovies (ko salted sprats mai sauƙi)
- 18-20 rassan zaituni
- barkono baƙar fata, gishiri dandana
Yadda za a shirya tasa:
Gyara gari da gishiri a cikin kwano, ƙara yisti. Zuba ruwa mai zurfi na ruwa, sannan - man fetur. Knead da kullu (na mintina 5), rufe shi da fim mai abinci kuma ya bar ya tashi don 1 hour. Albasa kwasfa, leek a hankali wanke. Albasa da wani fararen ɓangare na yatsun da aka sare su. A cikin babban launi tare da mai mai zafi, sa albasa da dafa don minti 10, yana motsawa lokaci-lokaci. Sa'an nan kuma ƙara leeks kuma dafa don karin minti 3. Thyme wanke, sara da sara. Tumatir cika da ruwan zãfi, mai bar 30 seconds, sa'an nan kuma rufe da ruwan sanyi da kwasfa. Cikakkar nama kawai. Ƙara thyme da tumatir zuwa albasa, gishiri da barkono don dandana. Dama da kuma kashe a karkashin murfin tsawon minti 45 (cire murfin minti 10 kafin karshen). Cire kwanon frying daga zafin rana kuma baka damar kwantar da hankali. Don anchovies (sprats), cire kawunansu, wutsiyoyi da ciki. Raba kowane kifi a cikin 2 fillets, cire kashin baya da babban kasusuwa kasusuwa. Kullu ya yi birgima a cikin wani launi mai laushi kuma ya sanya takarda a burodi. Hannu ya sanya tarnaƙi. Ko da takarda a kan albasa albasa, a saman - kifin kifi. Yi ado tare da zaituni da gasa tsawon minti 30 a cikin tanda mai tsayi a 200 ° C.
Classic ratatouille
- 1-2 zucchini ko zucchini
- 1 eggplant manyan
- 2 Bulgarian ja barkono
- 2 albasa albasa
- 2-3 tumatir
- 1 stalk na leek
- 1 bunch of faski
- 2 cloves da tafarnuwa
- 1 kwafi na barkono mai zafi
- man kayan lambu
- barkono baƙar fata, gishiri dandana
- Soya sauce a kan buƙatar
Yadda za a shirya tasa:
Albasa a yanka a cikin cubes, leek - bakin ciki ringlets. Sa'an nan kuma sa shi a cikin kayan lambu mai. Blanch da tumatir da kuma yanke sauran kayan lambu a cikin cubes tare da gefen 1 cm Bayan minti 7 bayan farkon cire, ƙara kayan lambu da kayan lambu zuwa albasa. Salt da barkono. Simmer na minti 20. Tafarnuwa, faski da zafi mai zafi mai zafi tare da gishiri kuma ƙara a tasa 5 da minti kafin a dafa shi. Idan ana so, zaka iya ƙara waken soya.
Rago rago ko rago
- 2.25 kilogiram na baya na rago ko rago (nauyin naman bayan da aka cire kitsen nama da kasusuwan kimanin 1.8 kg)
- 2 tbsp. man shanu na tablespoons
- 0.5 teaspoons na gishiri
- 0.5 tsp baki barkono freshly ƙasa
Don breading:
- 1 kofin faski ganye
- 2 cloves tafarnuwa (crushed)
- 2 kwakwalwa. Yanci (yankakken yankakken)
- 120 g na farin gurasa mai kyau (4 guda)
- 2 tbsp. man zaitun na tablespoons
Yadda za a shirya tasa:
An yayyafa jinin ragon da man fetur mai yalwa da yayyafa da gishiri da barkono. Saka takardar burodi tare da gefen waje zuwa gasa da gasa na mintina 20 a cikin tanda a gaban tuni zuwa 220 ° C. Don yin burodi, sanya faski, tafarnuwa, shallot da burodi a cikin zub da jini da kuma murkushe cikin ƙura. Canja wurin cakuda a cikin kwano kuma shigar da man zaitun, a hankali a girgiza crumbs don su kasance cikakke a cikin man fetur (wannan zai taimaka wa gurasar da za ta zauna a kan gasa da kuma sanya ganyayyaki). Gumshin buro tare da nama, tara tsofaffin mai da kuma zuba rago a gare su. Sanya ƙungiyoyi suna sanya gurasar a kan ɓangarorin kafafu don ƙyamaren sandunansu. Koma nama zuwa tanda, rage zafi zuwa 200 ° C. Kuyi tsawon kimanin minti 30 (zafin jiki na ciki na nama ya kai 152-155 °). Canja wurin kafa a cikin tasa mai zafi kuma bar shi tsawon minti 15-20 a cikin tanda, mai tsanani zuwa 165 ° C. Cuba ruwan kofuna na 0.3 a cikin kwanon rufi, haxa shi da mai tare da cokali na katako. Ku bauta wa layin da aka yanka tare da rashi.
Bouillabaisse
- 700 g ƙananan kifaye
- 500 grams na haddock fillets
- 500 g perch fillet na teku bass
- 300 g na sababbin mussels daskararre
- 300 g nunannun shrimps
- 1 kg tumatir
- 5 tbsp. spoons na man zaitun
- 1 albasa kai
- 3 cloves na tafarnuwa
- 200 ml na farin bushe ruwan inabi
- 2 bay ganye
- tsunkule na saffron
- 0.5 teaspoons na barkono foda
- 2 sprigs na sabo ne thyme
- gishiri dandana
- 1 Faransanci baguette
Don miya:
- 150 g na mayonnaise
- 2 cloves da tafarnuwa
- 0.5 tbsp. spoons na ƙasa ja barkono
- 1 tbsp. a spoonful na tumatir manna
Yadda za a shirya tasa:
A wanke tumatir da kwasfa su. Don yin wannan, sa gicciye ta yanka a saman 'ya'yan itacen, a tsoma su a cikin ruwan zãfi na dan lokaci kaɗan, sannan a cikin ruwan sanyi. Yanke nama cikin kananan cubes. Kwasfa albasa da tafarnuwa da sara.
Thyme wanke, bushe da kwasfa a kan ganye. A cikin saucepan, zafi man zaitun. Saka albasa da tafarnuwa kuma toya don mintuna 5 har sai taushi. Ƙara tumatir da zuba ruwan inabi. Cook har sai an sha ruwan inabi. Sa'an nan kuma ƙara leaf leaf, thyme, saffron, gishiri da chilli foda. Zuba ruwa 600 na ruwa, saro kuma kawo wa tafasa. Cire ƙananan kifi, cire gills, wanke su sosai kuma saka su a cikin kwanon rufi da kayan lambu. Cook don ƙananan wuta don 1 hour, ba tare da motsawa ba. Sa'an nan kuma rage miya ta sieve da kuma zuba shi a cikin tsabta mai saucepan. Mussels da shrimp thaw, ragewa a cikin kwano tare da ruwan sanyi (idan shrimps suna a cikin harsashi, to, suna bukatar a tsabtace). Kifi fillet wanke kuma a yanka a cikin yanka. Ƙara mussels, shrimps da kifi a cikin wani saucepan tare da miyan kuma dafa na minti 20. Don tafarnuwa, kwasfa da kuma kara tafarnuwa. Mix tare da mayonnaise, ja barkono da tumatir manna. Baguette yanke zuwa guda kuma toya a cikin wani yadudduka ko tanda. Lubricate da miya. Bouillabais zuba a kan faranti. Ku bauta wa yisti tare da tafarnuwa.
Faransanci apple Tart Tarten kek
- 1.6 kg apples rennet (ko zinariya, sarauta hala, grani smith, johnagold, johnagored)
- 70 g man shanu + 20 g don cika
- 80 g man shanu man shanu ya narke
- 130 g sugar + 20 g don cikawa
- 170grips
- 1 kwai
- tsunkule na gishiri
Yadda za a shirya tasa:
Ga kullu, gari, man shanu, gishiri da sukari, rub da hannayenka har sai an kafa gishiri mai kyau. Sa'an nan kuma shigar da kwai kuma da sauri mash da kullu (kada knead na dogon, ƙara 1 teaspoon na ruwa idan ya cancanta). Ɗauki siffar 24 cm a diamita tare da gefuna 5 cm high, sanya man shanu mai narkewa a ciki kuma yayyafa da sukari. Kwasfa apples, da kuma yanke zuwa yanka. Sanya wuri a cikin gefen gefen geca (a cikin da'irar). Sa'an nan kuma yi wani Layer apples. Tsakanin yadudduka, sanya yankakken man shanu da yayyafa da sukari. Saka siffar a cikin tanda, wanda aka riga ya kai 200 ° C, tsawon minti 30. Sa'an nan kuma cire ka riƙe a kan zafi mai zafi tsawon minti 25. Rufe apples tare da Layer na gurasar da aka yi birgima, sanya 'yan ramuka tare da cokali mai yatsa kuma mayar da cake zuwa tanda don minti 25. Lokacin da cake ya shirya, bar shi don 'yan mintoci kaɗan. Sa'an nan kuma rufe nau'i tare da kayan aiki, da sauri juyawa da kuma bauta.