French food
By chef: António Oliveira
Start
Menu
Appetizer
Main Dishes
Dessert
Appetizer
Meat Tartare
Onion soup
Atichoke in the sicilian lemon
Main Dishes
Ingridents
-4 Artichokes -2 Springs of thyme -Salt -2 Two tablespoons with olive oil -Slivers of the peel of 1 lemon -1/2 cup of red wine
Recipe
- Saute the garlic, onion and potatoes in butter.
- Dissolve the meat broth, salt, pepper and wheat flour in 2 tablespoons of cold water.
- Add everything plus boiling water and cook for 20 minutes
- Turn off the heat and add the cream.
- Blend everything in a blender and bring to a boil.
- Before serving, sprinkle with parsley and cheese. Enjoy.
video for you too make the recipe
Recipe
- Saute the garlic, onion and potatoes in butter.
- Dissolve the meat broth, salt, pepper and wheat flour in 2 tablespoons of cold water.
- Add everything plus boiling water and cook for 20 minutes
- Turn off the heat and add the cream.
- Blend everything in a blender and bring to a boil.
- Before serving, sprinkle with parsley and cheese. Enjoy.
video for you too make the recipe
Recipe
- In a bowl mix the grounded beef finely chopp onions and also the capers and chopp pickles
- Add mustard ketchup and salt
- put the teak in the plate where you are gonna serv it. And mold the steak with a circular mold or a bowl
- with a spon sink the meat in a circular shape
- Now add the gem in the meat and temper
Recipe
- Put the artichokes and cover with water and all the other ingredients.
- Cover and let it boil for approximately 30 minutes
- Remove the artichokes and let the liquid reduce a litlle more
- Pour the artichokes and serve
Ingridents
0.5 onion 8 gr of capers 17 gr of pickles 0.5 col. of mustard tea 0.5 col. ketchup soup salt piment 1 egg yolk
Ingridents
1 garlic clove 1 meat broth tablet 1 spoon wheat flour 1/2 can of cream without salt 2 spoons of butter 4 bottles of boiling water 400 g chopped onions Salt chopped potatoes
1 large zucchini, thinly sliced (0.5 cm) skin and seedless, chopped 2 tablespoons of thyme 1 sprig of rosemary 1 pinch of black pepper 2 tablespoons of basil 1 yellow pepper, thinly sliced 1 red pepper, thinly sliced (0.5 cm) half onion in thin slices
Ingrediants
Recipe
Cut the vegetables into thin slices without the seeds.Cover the bottom of the pan with tomato sauce. Assemble everything interspersing with the vegetables. Crush the garlic and spread it over the top, adding salt and rosemary to taste. Drizzle with a little olive oil and cover with baking paper or aluminum foil. Bake for 40 minutes at a temperature of 180° C to 200° C.
Recipe
STEP 1
Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour. STEP 2
Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish. STEP 3
Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef. STEP 4
Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly. STEP 5
Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
frech food
António Guilherme
Created on January 15, 2024
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Transcript
French food
By chef: António Oliveira
Start
Menu
Appetizer
Main Dishes
Dessert
Appetizer
Meat Tartare
Onion soup
Atichoke in the sicilian lemon
Main Dishes
Ingridents
-4 Artichokes -2 Springs of thyme -Salt -2 Two tablespoons with olive oil -Slivers of the peel of 1 lemon -1/2 cup of red wine
Recipe
video for you too make the recipe
Recipe
video for you too make the recipe
Recipe
Recipe
Ingridents
0.5 onion 8 gr of capers 17 gr of pickles 0.5 col. of mustard tea 0.5 col. ketchup soup salt piment 1 egg yolk
Ingridents
1 garlic clove 1 meat broth tablet 1 spoon wheat flour 1/2 can of cream without salt 2 spoons of butter 4 bottles of boiling water 400 g chopped onions Salt chopped potatoes
1 large zucchini, thinly sliced (0.5 cm) skin and seedless, chopped 2 tablespoons of thyme 1 sprig of rosemary 1 pinch of black pepper 2 tablespoons of basil 1 yellow pepper, thinly sliced 1 red pepper, thinly sliced (0.5 cm) half onion in thin slices
Ingrediants
Recipe
Cut the vegetables into thin slices without the seeds.Cover the bottom of the pan with tomato sauce. Assemble everything interspersing with the vegetables. Crush the garlic and spread it over the top, adding salt and rosemary to taste. Drizzle with a little olive oil and cover with baking paper or aluminum foil. Bake for 40 minutes at a temperature of 180° C to 200° C.
Recipe
STEP 1 Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour. STEP 2 Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish. STEP 3 Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef. STEP 4 Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly. STEP 5 Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.