Recipe found on a nutrition website. At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person) • 800 g of roast pork in the tenderloin • 12 prunes • 1 tablespoon and a half of honey lavender ...

Roast pork with prunes

Recipe found on a nutrition site.

At the end I forgot to add the cream, cetais super bon ... Ingredients for 6 people: (273Kcal/person)
• 800 g of roast pork in the tenderloin
> • 12 prunes
• 1 tablespoon of lavender honey
• 15 cl of dry white wine • 15 cl of water • 2 teaspoons of veal stock powder
• 1 large chopped onion
• 2 tablespoons thick cream 3%
• Thyme
• Salt, pepper
In a casserole, fry the roast on all sides, until it is golden brown. Take it out of the casserole and set aside. Add 1 teaspoon of olive oil to the casserole dish and sauté the chopped onion. Put back the roast. Sprinkle veal stock, mixed, wet with the white wine, then water and add water during cooking if necessary. Add prunes, honey, salt, pepper and sprinkle with thyme.
Simmer over very low heat 35-40 minutes. Remove the roast, then add 2 tablespoons thick cream to the casserole. Heat for a minute, then serve the cut roast, topped with prune sauce.

Rice curry and merguez

Ingredient: rice for 2.1 cac curry. 1 onion.4 merguez. Cook the rice in the rice cooker with the curry spoon, during this time, slice the onion and sauté it in the pan. Remove from the pan and cut the merguez in 6 or 8 and Grill......

Buns in my way

For 11 buns ... Firstly I made my bread dough with 500g of flour, 300ml water and 7g of baker's yeast, 5g salt. I made my Pate go up as usual. Between the 1st and the 2nd push I prepared the stuffing. Ingredient for the stuffing: 1 pepper ......

Rolled tartiflette with cook'in

Ingredients: 350g firm-fleshed potatoes 6 eggs 150g sliced ​​onion (1 onion) 1 pinch of Espelette pepper 100g grated Gruyère 1 pinch of salt 1/2 Reblochon 4 slices of Bayonne ham or white Preheat your oven at 170 ° then place ......

Macaroon hulls

I just needed to remember my precious hull recipe because it's this one that I do every time and I have to go looking for it further and further in my blog .... So just a little reminder ..... prepare the ingredient in advance ......