articles récents
Red Carpet Day - Les entrepreneurs français au Royaume parlent aux entrepreneurs français en France - Le jeudi 10 octobre, le Red Carpet Day organisé par l'Union...
London’s Favourite French Film 2013 - Les gagnants - Intouchables remporte London's Favourite French Film 2013...
Top 5 Tips to a Memorable Profile on LinkedIn - Exécutive Coach, Alexandra Sleator, se penche sur les moyens à...
Placements immobiliers locatifs vs chambres d'étudiants - Placer vos économies dans l'immobilier est toujours une...
MAGAZINE
- Culture
- Decoration
- Droit
- Education
- Emploi
- Enfants
- Gourmet
- Immobilier
- Life and Style
- Mode
- Politique/Economie
- Sante
- Sport
- Vacances
Device converter
Weather
Annonces
- Native French Speaker - French conversation/grammar via Skype
- BILLETS DE TRAIN PARIS-LONDON (9 JANVIER)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Déposez une annonce sur ce site
Ajoutés récemment
articles > Gourmet events
Les Recettes de May
Sage and Mascarpone Spread
500g mascarpone cheese
25g fresh sage
Juice of one lemon
1 garlic clove
Freshly ground pepper
Salt
Wash and pat dry the sage, blend in a food processor with the garlic until finely chopped.
Mix with the mascarpone and the lemon juice. Add freshly ground pepper and salt to taste.
Leave in the fridge to rest overnight.
This is ideal spread on crackers as an appetizer. Very sagey!
Pork tenderloin with balsamic braised red spring onions
Serves 2
300g pork tenderloin
4 red spring onions
balsamic condiment
extra virgin olive oil
large knob of butter
salt and freshly ground pepper
½ glass of Marsala + 1 dash
pinch of cinnamon
Slice the spring onions and fry in very little butter (just enough not to stick) on a low heat. Start adding the balsamic condiment diluted in water (1 part water 2 parts vinegar) little by little, making sure to recover the pan in-between.
Melt the remaining butter on a very hot pan, then seal the fillet on two sides, until the butter is absorbed. Then add the Marsala, and seal the remaining two sides. Turn the fillet every minute until all the Marsala is absorbed.
Season with salt and pepper and place in a hot oven (180*C) for 20 minutes.
In the meantime keep braising the onions, until all the liquid is absorbed. Add salt to taste and a pinch of cinnamon.
Slice the fillet and place on very hot plates, then place the onions on the side with the help of a chef’s ring (small).
Deglaze the pan with a dash of Marsala and pour over the meat.
How to make Zaa'tar
Zaa'tar is a delicious herby mix from the Middle East. It is perfect mixed with a little olive oil and spread over ciabatta or used as a dip for pitta bread - you can even mix it with hummous! Also try it spread over home-made foccacia dough before making for a fantastic herby loaf.
To make this Eastern delight, you will need:
Thyme, Oregano or Marjoram
Toasted Sesame Seeds
Fleur de Sel
This mix is all about taste, so first chop the thyme with a mezzaluna, add some sesame seeds and a good pinch of fleur de sel. Taste and adjust the quantities according to your taste.
The recipe varies alot according to origin and many people have their own secret recipe!
You can also add any or all of...
Cumin
Coriander or fennel seeds
Sumac berries
Grated lemon zest
Have fun experimenting and let us know your favourite recipe!
Zone Tag
Tintin, london, Camille, boules tournament, London Fashion Week, kings place, Holiday rentals, Property, Exclusive Wine tasting Evening with Isabelle Legeron, Tennis, Economy/Politics, french, Darren Aronofsky, Matthieu Kassovitz, Cheese, jean-paul belmondo, Amarcord, film, e-changeons, Charlotte Gainsbourg, parties, chanteroy, chanteroy, bags,
COMMENTAIRES:
16/05/2011 - zappe a dit :
Very true! Makes a change to see seomnoe spell it out like that. :)
LAISSER UN COMMENTAIRE