1 foie gras 6/700g 12 cl cognac or other strong alcohol 1 tbsp. spices with foie gras salt, pepper 1Sake the foie gras from the refrigerator, it must be cold. 2Select the 2 liver lobes and defrost it 3place it in a dish, spice and ...

Foie gras with tea towel

1 foie gras 6/700g

12 cl of cognac or other strong alcohol

1 tbsp. spices with foie gras



salt, pepper

1Remove the foie gras from the fridge, it must be cold.

2Select the 2 lobes of the liver and swab it

3 put it in a dish, spice it and salt it to taste.

4Add it alcohol and let it rest in the fridge for 48 hours.

5Take some clingfilm from the food film and pack it well and close the ends well.

6Turn around with a dishcloth then string.

7Boil a pan of water. Stop the fire, immerse the foie gras and let it heat for 20 minutes.

8 After 20 minutes, remove the foie gras and let it sit at room temperature.

9 keep it in the fridge and wait a few days before tasting

Orange salad from Morocco

- 4 oranges - 1/2 sachet of prunes - water of orange blossom - flaked or crushed almonds (I put tapered almonds and roasted almonds) In a bowl, cut the prunes in 4, pour 2 tablespoons of water of orange blossom, mix and leave ......

Lemon Meringue Log

For the lemon curd Juice of 3 large lemons 50 gr of butter 3 eggs 150 gr of caster sugar 1 c of cornflour 2 sheets of gelatin Soak the gelatin 5 min in cold water 1) Cut the butter into pieces 2) In the bowl of the cook'in add the ......

Flageolets with tomato

Ingredients: - 400 grams of dry white beans - 3 carrots -1 can of crushed tomato - 1 onion - 2 cloves of garlic - 1 tomato concentrate - 700 ml of water - Olive oil - 20 to 30 grams of butter - Salt, pepper, cumin, ginger, chilli, ......

Good New Year's Eve

recipes simple, fast and according to my mood and my courage ......