600g flour Salt 6 CS olive oil 35 cl water 1/2 CS dry yeast mix the flour and salt in the bowl of your robot. Then add yeast, olive oil and half of the water and start kneading. Add the rest of the water as you ......
I use this terrine for the aperitif, each slice (thin) cut in half and served on a slice of toast and a slice of pickle. Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch parsley ......
Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......
For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......