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A delicious menu with a lot of flavor and everyone's taste

A delicious menu with a lot of flavor and everyone's taste

A birthday, a job change, the proximity of spring ... Take advantage of any excuse to enjoy a delicious meal with your family at home.

Oyster cream

Oyster cream

INGREDIENTS (4 people):- 12 oysters
- 200 g of butter
- 1 teaspoon worcester sauce
- 1 tablespoon of Jerez
- 6 dl of milk
- 1 dl of liquid cream
- 100 g of brie cheese
- Fresh chives
- Salt pepper

Peel and grate the onion. Clean and chop some chives. Book for plating. Put a casserole on the heat with 200 g of butter. When it has melted, add the grated onion and poach 3 minutes.

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Open oysters and unhook them from their shells, without losing the juices. When the onion is transparent, add the oysters and their juices to the casserole, a teaspoon of worcester sauce, a tablespoon of sherry, 6 dl of whole milk and 1 dl of liquid cream. Keep on medium heat 5 minutes approx.

Remove the brie cheese crust With the help of a knife. Cut it into small dice and add it to the casserole, next to the oysters and the cream made in the previous step. Keep on a low heat until the cheese melts. Remove and serve with chopped chives.

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Trick: Oysters do vegetables very well. Therefore, you can also prepare them with a cream of leeks, artichokes or green asparagus.

Baked cauliflower with lemon cream

Baked cauliflower with lemon cream

INGREDIENTS (4 people):- 1 green cauliflower
- 2 cloves of garlic
- 2 tangerines
- 3 lemons
- Olive oil
- 2 tablespoons rice wine vinegar
- 100 g hazelnuts
- Ground black pepper - Salt

Preheat the oven to 200º C. Peel and finely chop the garlic. Make juice from lemons and tangerines. Grate the skin of two lemons.

Put the garlic in a blender glass, Juices and zest. Add the peeled hazelnuts, 4 tablespoons of virgin olive oil and 2 tablespoons of rice vinegar; Crush. Put in the refrigerator and then let the mixture thicken.

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Shelling cauliflower into florets. Put them in a bowl, add a jet of olive oil and salt and pepper; Mix. Put in a well extended baking sheet and bake 25 minutes, stirring in the middle of cooking. Serve with lemon sauce and chopped hazelnuts.

Rabbit stewed with red wine

Rabbit stewed with red wine

INGREDIENTS (4 people):- 1.3 kg of rabbit
- 1 bottle of red wine
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 5 garlic
- Fresh sage
- Romero
- Olive oil
- Salt
- Pepper

Preheat the oven at 200º C. Salpimentar the rabbit and pass it by flour. Put a large pan on the fire with a little oil. When it is hot, add the rabbit and brown it well on all sides.

Mix in a bowl red wine, vinegar and 2 tablespoons of sugar. Peel the garlic. Put in a pan on the fire with a little olive oil. Add the garlic and keep until they begin to brown. Then, add the wine mixture. Keep on medium heat 5 minutes.

Put in a baking dish The rabbit with the wine and garlic sauce. Bake 25 minutes. Add some sage and rosemary leaves. Cook 5 more minutes.

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Shiitake Mushroom Chicken

Shiitake Mushroom Chicken

INGREDIENTS (4 people):
- 1 skinless chicken breast
- Cornstarch
- Sugar
- Soy sauce
- Sesame oil
- 1 Chinese onion
- 1 garlic
- Ginger
- 200 g of dried shiitake mushrooms
- Sunflower oil
- Chicken soup
- 100 g of green cabbage
- Salt
- Black pepper

Put in a bowl 1 dl of water and a teaspoon of cornstarch. Stir to dissolve. Add 2 teaspoons of sugar and a tablespoon of soy sauce. Salpimentar the chicken breast and cut into pieces. Add to the mixture and leave in the fridge 30 minutes.

Put 2 teaspoons of sugar in a medium bowl, a tablespoon of soy sauce, a teaspoon of sesame oil, a peeled and chopped garlic, a sliced ​​Chinese scallion and grated fresh ginger. Add the shiitake mushrooms and let marinate 30 minutes.

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Cut the cabbage into thin strips. Put a pan on the fire, with 3 tablespoons of sunflower oil, chicken breasts. Brown and add the shiitake mushrooms with your dressing. Keep on fire 3 minutes and add the cut cabbage and 1 dl of chicken broth. Leave on medium heat 5 minutes.

Tricks: And if you add to this recipe half bamboo shoot to the natural? You just have to drain it, saute it with the mushrooms for a few minutes and add it to the chicken.

Raspberry raspberry cream

Red fruits, such as raspberries and blueberries, are ideal to round any dessert and give a sweet taste contrast.

Raspberry raspberry cream

INGREDIENTS (4 people):
- 350 g of raspberries
- 2 teaspoons of sugar
- 1 lemon
- 6 dl of cream
- 1/2 teaspoon vanilla extract
- 6 egg yolks
- 70 g of icing sugar
- 100 g brown sugar

Put in a saucepan 250 g of raspberries and 2 teaspoons of sugar. Let macerate for 20 minutes, until they begin to release their juices. Bring to the fire with the juice of a lemon, until they get melted in a thin compote.

Preheat the oven to 110º C. Mix the cream with the vanilla; Reserve. Beat the yolks with the icing sugar. Add 3 tablespoons of the raspberry coulis from the previous step; Mix. Add the cream with the vanilla and mix. Place 3 raspberries inside the mini cocottes and pour the cream over them. Put the mini cocottes without cover, in the baking dish and fill with hot water until reaching 3/4 of the height of the cocottes.

Bake 45-50 minutes. Remove, let cool to room temperature, cover and store in the refrigerator for 2 hours. When serving, sprinkle brown sugar on the surface of each cream and caramelize with a cooking torch.

DID YOU KNOW… ? Brulee cream is served in individual containers and is usually flavored with vanilla, spirits or a touch of cinnamon.

Pear Cake

Pear Cake

INGREDIENTS (4 people):- 1/2 kg of conference pears
- 7 Anjou pears
- 180 g flour
- 170 g of sugar
- 60 g of butter
- 1 egg
- 3 tablespoons ice water
- 1/2 lemon
- 40 g cornstarch
- Salt

Preheat the oven to 180º C. Mix in a bowl the flour, 10 g of sugar, a pinch of salt and butter. Add ice water, little by little, until you get a non-sticky dough, which is caked.

Peel and cut the conference pears. Mix in a bowl the juice and zest of half a lemon, 40 g of sugar, cornstarch, an egg and pears. Line a mold with the first step dough and fill with the bowl mixture. Bake 25 minutes.

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Peel the Anjou pears. Put a casserole on the fire with the pears covered with water and 120 g of sugar. Simmer 30 minutes. Remove and drain. Put the pears on the cake and gratin in the oven 5 minutes.