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Advent half behind, all the usual Lenten dishes tried, and you will probably want to treat loved ones with something new and unusual in a day. We offer three original recipe is originally from France.

Bisque

Preparation: 10 minutes

Method: 25 minutes

Origin dishes: Europe, France, Provencal kitchen

Calories: 261 kcal per serving

Ingredients (2 servings):

500 g tomatoes (or peeled tomatoes ready in the package)

1 clove of garlic

2 sprigs of basil

0.5 liters of water or chicken broth

20 g bread croutons (croutons) of good bread

2 dessert spoons of olive oil

1 onion

1 pinch of cayenne pepper

1 pinch of thyme (thyme)

Salt and freshly ground pepper to taste

1

Clean the tomatoes and cut into thin slices. Chop the onions. Peel the garlic. Prepare water or broth.

Heat the olive oil in a saucepan, add the onion. Add the tomatoes, garlic, thyme, cayenne pepper, salt and pepper normal. Leave to stew for about 20 minutes over medium heat. Then add the broth, stir and cook for another 5 minutes.

The soup is ready to put the basil leaves. You can also use dry basil, but he did not give such a rich taste and aroma. Serve immediately with croutons, grated oil and garlic.

Braised Winter VegetablesĀ 

Preparation: 15 minutes

Method: 20 minutes

Author: Hugo Desnoyers, highly acclaimed in Paris and author of the butcher meat.

Ingredients (for 4 servings):

80 g of quinoa

1 round white and pink turnips

Sprig of celery

8 yellow turnips

8 fruits brussels sprouts

3 dessert spoons of olive oil

0.5 liters of water or chicken broth

A little horseradish and black radish

Salt and freshly ground pepper

2

Clear turnips. Yellow turnips cut into roundels and then cut them in half. White-pink – cut as thin as possible roundels (well suited special grater for vegetables, which in French is called “mandolin”, for example, this ). Dip the slices into ice water. Brussels sprouts disassemble on the leaves.

Heat the pan in olive oil, to put sliced yellow turnips, add the quinoa and stir.

Add water or broth and left under the hood for 10 minutes. Then add the cabbage leaves and another 5 minutes to keep the fire without cover before putting salt and pepper.

Before serving, add thin slices of white turnip, celery leaves and sprinkle with grated radish (or horseradish).

Winter vegetables in crispy dough

Preparation: 20 minutes

Method: 10 minutes

Origin dishes: Europe, France

Calories: 271 kcal per serving

Ingredients (for 4 servings):

1 apple

1 large pear

2 dessert spoons of sugar or sweetener

4 sheets of filo dough

1 tablespoon margarine or vegetable oil

80 g of dried apricots

80 g raisins

1 teaspoon almond petals

2 dessert spoons of liquor “Amaretto”

3

Preheat oven to 180 Ā° C. Slice the apple, pear and dried apricots into small pieces.

Promazhte sheets of filo with oil on both sides and sprinkle with sugar (or sweetener). In the center of each sheet, place pieces of fruit, sprinkle raisins on top and mindalem.Sbryznite liqueur, then gather the dough into a bag with the help of culinary thread. Place on a baking sheet and send in the oven for about 10 minutes.

Serve immediately. Remember that excessive drinking is harmful to health.

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