Preparation: 20 min
Cooking time: 20 min
For 6 people
INGREDIENTS
PREPARATION
Preheat your oven to 150°F. In a saucepan, melt the chocolate and the butter cut into pieces over very low heat, add the milk. In a bowl, add the sugar, eggs and flour. Mix together. Add the chocolate/butter mixture. Mix well. Butter with a paper towel and flour your pan and pour in the cake batter. Add on top the nuts. Bake for about 20 minutes. When you take the cake out of the oven, it doesn't seem to be cooked enough. This is normal, let it cool and then unmold it.
Preparation: 24h
Cooking time: 2h30
For 4 people
INGREDIENTS
PREPARATION
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cutt off the excess fat and meat. Season both sides of the slab with the BBQ Seasoning. Refrigerate for at least 24 hours. Preheat your grill at 275F or oven at 250F. Place the slab on the grill away from the flame, using indirect heat. Cook the slap for approximately 2:30 hours curl side up. Check and cook for another hour until meet is tender. In the meanwhile prepare the BBQ Sauce by mixing all the ingredients. BBQ Sauce can be poured on the slab in the oven and heat for the last 15 minutes of the cooking to caramelise or directly on the cooked slab just before serving. Cut between the bones and serve.
Preparation: 10min
Cooking time: 2h
For 4 people
INGREDIENTS
PREPARATION
Peel the onions and chop them into not too small pieces. Heat a large casserole, melt the butter and fry the onions on a medium heat. Add the beef and fry for 10-15 minutes. Add the beer, the thyme and the bay leaves. Spread the mustard onto the slice of bread and place it on top of the meat. Add salt and pepper to your taste. The cooking time depends on the quality of the meat. Put the lid on and simmer slowly on your hob for a t least 1:30 hours. Stir from time to time preventing it to burn. Remove the lid for the final half hour of simmering. Thicken the sauce if necessary with some cornstarch. The sauce should have a pretty thick consistency. Meanwhile, peel the potatoes and cut them by hand into uniform chips. They do not have to be thin: perfect French fries are 10 mm thick. Do not wash the fries because then you rinse the starch off. Heat the fryer at 280F. Poach the fries a first time at 280F until they float. Drain in a bowl with paper towels. Brake just before serving a second time at 275F until they are golden brown and crisp. Pour the fries again in a bowl with paper towels so they can drip off. Sprinkle with some salt. Serve a portion of stew with fries.
Preparation: 20min
Cooking time: 15min
For 4 people
INGREDIENTS
PREPARATION
Sauce: Bring the wine up to the boil with the sugar, let it reduce by half, add the veal stock, reduce by a third, season, keep warm in a bain-marie. Just before serving, lightly wisk in the butter, check the seasoning. Caramelised shallot: Dice the shallots, caramelise gently in duck fat or in butter in a pan until translucid. Season to taste. Fry the steaks in butter according to your guests taste. Season. Presentation: Serve the steaks on a bed of the sauce, sprinkled with a spoonful of shalllots. Delicious with sauted potatoes.
Preparation: 15min
Cooking time: 15min
For 6 people
INGREDIENTS
PREPARATION
Preheat the oven to 210°C (410°F). Drain the pineapple slices and cut them into thin strips. Save the syrup. Cut each escalope into 6 thin slices. Flatten them. Divide the slivers of pineapple between the escalopes. Sprinkle with paprika, salt and pepper. Make little rolls and place them in an oven-proof dish. Drizzle with the syrup. Bake in the oven for 15 minutes. Serve hot.
Preparation: 10min
Cooking time:10min
For 6 people
INGREDIENTS
PREPARATION
Preheat the broiler. Wash the peppers, cut them into quarters and remove the seeds. Place them on a baking sheet covered with parchment paper, skin side up. Grill for 10 minutes under the broiler until the skin blackens and blisters. Remove and allow to cool. Peel and chop the clove of garlic. Wash and chop the mint. Peel the peppers and cut them into thin strips. Crush the feta with a fork In a large bowl, incorporate the yoghurt and olive oil. Add the paprika, garlic, mint and peppers. Season with salt and pepper. Chill in the refrigerator for an hour before serving.
LIQUID MEASUREMENTS
METRIC SYSTEM |
AMERICAN SYSTEM |
OTHER |
5 ml |
1 teaspoon |
Tsp |
15 ml |
1 tablespoon |
Tbsp |
30 ml |
1/8 cup |
1 oz (ounce) |
60 ml |
¼ cup |
2 oz |
120 ml |
½ cup |
4 oz |
240 ml |
1 cup |
8 oz |
475 ml |
1 pint |
16 oz |
SOLID MEASUREMENTS
METRIC SYSTEM |
AMERICAN SYSTEM |
OTHER |
30 g |
1 oz |
|
55 g |
1/8 lbs |
2 oz |
115 g |
¼ lbs |
4 oz |
170 g |
3/8 lbs |
6 oz |
225 g |
½ lbs |
6 oz |
450 g |
1 pound |
16 oz |
OVEN TEMPERATURES
CELCIUS © |
FAHRENHEIT (F) |
THERMOSTAT |
70 |
160 |
2-3 |
100 |
210 |
3-4 |
120 |
250 |
4 |
150 |
300 |
5 |
180 |
360 |
6 |
200 |
390 |
6-7 |
230 |
450 |
7-8 |
260 |
500 |
8-9 |
