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

Pear gratin with almond cream

This recipe is made with the rest of the almond cream and pears of the recipe presented yesterday. Ingredients the rest of the almond cream, the rest of the pear, the rest of the juice of the box of pears, some chocolate chips, some lovers parade .......

Dacquoise red fruit and white choco...

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....

Have a nice week end

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

False paella

We add some more ingredients like chorizo, chicken etc but has a way to accommodate the mussels remains and that is all I had on hand ..... Ingredients 1 remained of mussels peeled (250/300g) 1 ......