French

Millefeuille with berries

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Many times I was wondering whether to prepare the elegant dessert millefeuille , it is one of the favorite desserts of Napoleon, and now I decided to take this challenge.
The classic millefeuille consists of three layers of puff pastry, and dough between two layers of pastry cream, and usually top sprinkle with powdered sugar or pour fondant.
Tony
 

Béarnaise Sauce

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French cuisine is characterized by its sauces, even the first French chefs began experimenting in this direction and create - some of the best sauces with which every dish acquires a subtle flavor and airiness.
Bearnaise sauce is melted butter, a mixture of beaten egg yolks, acid base and all seasoned with herbs. As a precursor to Bearnais is considered the famous Hollandaise sauce. While in Bearnaise you add reduction of white wine, vinegar, dried tarragon, onion and pepper, the Hollandaise uses lemon juice instead.

Tony
 

Garlic croutons 

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Croutons are small cubes of bread that are prepared in a pan or oven. In preparation you can use olive oil or butter.
Croutons can be used as an additive to salads, cream soup or as a snack.
With this recipe I will give your a healthy technology for making croutons, baking them in the oven with olive oil and garlic. These croutons I use for my Ceasers salad.

Tony
 

Goat cheese with blueberries 

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The salty and sweet flavours are an inseparable part of our life. The mix of these two contrasting flavors can bring delight even to the ones with sophisticated taste only if the ingredients of the plate are carefully selected. Today I will present you a recipe based on goat cheese, which is associated with French cuisine.

Tony
 

Duxelle soup

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I found this recipe accidentally and since then it's one of my family’s favorites. The combination of Duxelle, cream, chicken broth and cognac makes it an extremely fine and delicious soup. The main ingredient and most-labor intensive part of the preparation is the Duxelle, but you can prepare it in advance and freeze it within one month of the preparation. Here you can see how to prepare the Duxelle. Five minutes after taking it from the freezer and you will have a delicious hot soup.

Tony
 
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