četvrtak, 10.11.2011.
TRADITIONAL FRENCH COOKING. FRENCH COOKING
Traditional French Cooking. Maangi Korean Cooking. Cooking Gadgets For Men.
Traditional French Cooking
- French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (the Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France.
- consisting of or derived from tradition; "traditional history"; "traditional morality"
- Existing in or as part of a tradition; long-established
- Produced, done, or used in accordance with tradition
- Habitually done, used, or found
- pertaining to time-honored orthodox doctrines; "the simple security of traditional assumptions has vanished"
- (tradition) an inherited pattern of thought or action
La POGNE de ROMANS
Brioche aromatisee a la fleur d'oranger et zeste de citron
nee au XIVeme siecle a Romans, dans la Drome. Originellement confectionnee pour Paques. Elle est normalement en forme de couronne / A traditional bun from Romans, South-East France, from 14th century. For Easter
400 g de farine / 0,8 pound flour
80 g de beurre / 0,16 pound butter
3 ?ufs / 3 eggs
120 g de sucre / 0,24 pound sugar
Le zeste ? citron / Zest of an half lemon
3 cuilleres a soupe de rhum / 3 tablespoons rum
3 cuilleres a soupe d'eau de fleur d'oranger / 3 tablespoons orange blossom water
1 pincee de sel / 1 pinch of salt
10 g de levure de boulanger lyophilisee / 0,02 pound freeze-dried yeast
Battre les oeufs avec le sucre et le sel jusqu'a ce que le melange devienne mousseux / Beat the eggs with sugar and salt
Ajouter le beurre ramolli, puis le rum, la fleur d'oranger et le zeste / Add the softened butter and rum, the zest and orange blossom water
Incorporer la farine melangee a la levure petit a petit / Mix flour and yeast and add to the mixture, little by little
Petrir 10' / Knead 10'
Laisser lever 2 h / Let rise 2 h
Former une couronne en faisant un trou au centre de la boule / Form a crown making a hole in the center of the ball of dough
Cuire 35' a 180°C / Bake 35' at 360°F
PETITS CLAFOUTIS aux CERISES GRIOTTES
Le Clafoutis est un gateau originaire du Limousin. Le Clafoutis traditionnel est aux cerises non denoyautees./ Clafoutis comes from Limousin in Center France. The traditional recipe is with cherries without seeds.
1Kg de cerises griottes / 2 pounds cherries
100 g de farine / 0,2 pound flour
75 g de sucre/ 0,15 pound sugar
20 cl creme liquide / 7 oz liquid cream
4 ?ufs / 4 eggs
1 cuillere d’huile/1 tablespoon of oil
15 cl de lait / 6 oz milk
1 pincee de sel / 1 pinch salt
Melanger la farine, sel et le sucre / Mix flour, salt, and sugar
Ajouter la creme, puis les ?ufs,melanger / Add cream, eggs,beat
Ajouter du lait / Add milk
Ajouter les cerises /Add cherries
Verser dans un plat huile / Put in a grased dish
Mettre au four a 200°C pendant 25 mn/ 392°F 25 mn
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10.11.2011. u 13:51 •
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