Yemek Tarifleri
Cheese Cake
Ingredients :
Crust
6 oz digestive Biscuits
3 tsp butter/ margarine
Filling
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
4 Eggs
1tsp Almond essence
1/4 tsp lemon/lime juice
Recipe :
Crust
1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling
1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Advice :
Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.
Cappuccino
Ingredients :
1 cup coffee
1-3 tablespoons whipped cream
Cocoa powder or drinking chocolate
100ml milk
Recipe :
Make a milky coffee, top with whipped cream and sprinkle with chocolate.
Serve immediately.
Advice :
Try with these cake recipes: Panettone, Genoa Cake, Tiramisu, or a few squares of quality chocolate…
Cardinal Prawns
Ingredients :
400g prepared prawns
2 tins tomatos
4 carrots
2 yellow peppers
4 shallots
4 clove garlic
8 tablespoons white wine
2 tablespoons olive oil
2 tablespoons snipped parsley
2 tablespoons snipped chervil
Salr & pepper
Cassoulet
Recipe :
Chop garlic and shallot.
Saute in oil over a gentle heat.
Add chopped carrots and peeled, diced pepeprs.
Mix well, then add tomatoes and prawns.
Season to taste and leave to cook for 15 mins, stirring occasionally.
Add white wine, reduce for 5 mins.
Sprinkle with parsley and chervil.
Saupoudrez de persil et de cerfeuil.
Serve hot.
Advice :
Recommended wines:
Burgandy: St véran
Bordeaux: Graves blanc Châteaux
Loire Valley: Sancerre, Pouilly
Rhône Valley: Tavel, Maçon
Provence: Bandol
Ingredients :
1 kg white beans
4 duck breasts
1 garlic sausage (preferably Toulousain sausage), chopped into 4
3 onions, chopped
6 cloves garlic, crushed
50g duck fat
300g pork, choppped
1,5l stock
4 tomatoes, diced
1 bouquet garni
Parsley, salt and pepper
Recipe :
Soak beans overnight, then cook in salt water for 45 minutes. Strain.
Grill duck breasts for 5 minutes.
Add sausage, cook for 10 minutes.
In a large pan, brown onions and garlic in duck fat. Add bacon, then stock, season.
Add beans, peeled and diced tomatoes, duck breasts and sausages. Cover and cook for 2 hours at a low heat.
Sprinkle with parsley just before serving and brown top in oven for 15 minutes at 425°F (220°C).