Ingredients: 250 gr Cauliflower 100 gr Cashew nuts 5 tablespoons nutritional yeast 1 pinch of salt VEGETABLES Carrots cut as for sushi long and lean parts Cucumber same as for carrots Thin chopped red bell pepper
Crush the cashew nuts Make Cauliflower rice (using a mixer and drain it in a table cloth to remove all the water) Prepare the Nori leaf (algae ones) sheet Put 80 grams of cauliflower rice and vegetables on the nori leaf, cashew nuts and roll it. Put a little bit of water to seal the sushi nori leaf. Serve it with tamarind ,wasabi, ginger pickles and soy sauce.
INGREDIENTS for 6 people 500 gr of lasagna 1 kg mushrooms (Paris) 1 liter of bechamel sauce 90 gr butter 90 gr of flour 1.2 liters of whole milk 1 pack of dehydrated mushrooms (200-250 gr) 1 glass of white wine 1 onion 1 bunch of parsley 200 gr of Parmesan cheese 300 gr grated emmenthal Olive oil Ground Nutmeg Salt pepper Breadcrumbs For the béchamel sauce: Melt the butter on the heat, add the sifted flour out of the heat, mix well with a whisk, add the warm milk while continuing to mix , putting it back on the fire. When boiling, put out of the heat and continue mixing. Add a pinch of grated or ground nutmeg. Set aside. Preparation of the mushrooms: In a large stove, put the olive oil (2 Table Spoon), the onion and make to blond. Add the mushrooms, ½ glass of white wine. Cook 10 minutes over medium heat, add a little water if the mushrooms are too dry while cooking.
Assembly: Pour a little bechamel into the bottom of the dish, place the lasagnas flat, side by side, pour a little bechamel to cover the lasagnas, put the mushrooms, the fresh parsley chiseled and grated cheese. Repeat the same assembly 2 more times. To finish, put 4-5 pieces of butter on top of the dish and finish with a little breadcrumb. Cook in the oven for about 35 min at 180 degrees. Wait 5-10 minutes before serving. Buon appetito from Kiki !!!
Use your hands to do this or place it in a zip bag and lightly roll over a rolling pin, as thenyou have to “feel” the big cookie pieces inside the salami when you eat it.
Melt the chocolate at bain marie or 2 times in the microwaves for 30 seconds in a glassware and keep aside.
Whisk the butter with the sugar, adding the eggs. Mix well until you get a smooth and homogeneous cream.
Add the chocolate (room temp.) when you stir it the temperature is decreasing and rum (optional).
Combine the chocolate mixture with the cookies.
Place the sticky mixture on a baking sheet and try to give it a cylindrical shape.
Once you have given the right shape, roll it in a cellophane film (cling wrap) to form a salami shape.
Tighten firmly to the sides, then roll it in the same way in the aluminum foil. Cool it in refrigerator for 4 hours.
Add the flour to it and mix well, then add the eggs yolk to it. Keep aside.
Then mix separately the eggs white and the sugar with a mixer:
mix the egg whites with a mixer, low speed at the beginning, when it starts bubbling add the sugar in 3 times till well incorporated to get a shinny preparation.
Mix together the 2 preparations, then add the vanilla extract.
Prepare a greasy mold with parchment paper on all side as the cake will grow high.
Place it into another dish filled with warm water, so it will be baked at bain-marie.
Bake it in the oven at 150° for one hour. It is ready!!
Slice the onions into small squares and fry them in Oil in a frying pan. Use a saucepan pour in the onions with the oil, add the tomato sauce add the salt and the sugar simmer, let cook for 20 minutes. Then add the basil leaves at the end.
Recipe of meatballs: take your beef, place in a blender mix it for 5-10 seconds.
Prepare your bread, cut away the crust, cut in small squares, add the milk just to make wet the bread, not much 2 tablespoon of milk should be enough.
Add an egg, salt and pepper.
Keep the meat preparation in the fridge for five to 10 minutes.
Take the meat out again, with the meat make small round balls 3 cm in diameter max.
Coated in flour. Prepare a hot frying pan with oil 3-4 tablespoon of oil. Start to grill the meatballs, they need to be colored on all sides. When all coloured, add them in the ready tomato sauce, add the basil leaves, keep boiling for 5 mn, your dish is ready!
Cut the chicken fillets into small 2,5 cm cubes. Place in a dish for marinating.
Add olive oil about 2 tablespoons or more if the chicken absorbs it quickly.
Pour the juice of a lemon as well as the lemon zest.
Add one to two tablespoons of Turmeric.
Leave to marinate for five good minutes.
Cut the carrots in half lengthwise then slice very thin by 2 mm slices. Start boiling them for 5 mn. Take them out of the water and keep aside.
Cut a large onion just into strips, 2 mm wide. Keep aside.
Prepare a cast iron saucepan; pour in it some olive oil color the onions when the oil is hot.
Add the marinated chicken; turn it to color it on all faces.
Now add water in the dish that served for the marinade and pour over the chicken in the cast iron saucepan.
Add olives and carrots.
Cover with water the entire chicken, turn on medium heat for 20 minutes the chicken must be covered by water and have a lid
When the chicken is cooked after 20 minutes add one to two tablespoons of sour cream or whipping cream, a tablespoon of cornstarch simmer and let cook for another five minutes the meat is ready to serve you can decorate it with fresh spinach leaves, pour over a little bit of honey and add coriander leaves and your chicken is ready!!
1. Place the milk in a medium sauce pan and sprinkle with 1 packet of gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves (4-5 min-do not boil).
2. Add the heavy whipping cream, the sugar, vanilla extract and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved (do not boil). Remove from heat and let cool 5 minutes.
3. Place the sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
Berry Sauce: 1. In a small sauce pan, combine the berries, the lemon juice and the sugar. Bring to a low boil and cook 4-5 min. When syrup is at room temp, spoon it over the top of chilled panna cottas. Buon appetito and have a good night! This recipe has been proven over the years. (Love it with sour cream)…
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