New PDF release: 400 recettes express en moins de 10 min chrono

By Héloïse Martel

ISBN-10: 275404499X

ISBN-13: 9782754044998

Métro, boulot, dodo... fourneaux !

Vous en avez assez du jambon-salade, des plats cuisinés trop chers et trop caloriques, des livraisons de pizza, vous voulez préparer des repas rapides mais savoureux, du "fait maison" show ? Avec ce livre, le pari est relevé !

Découvrez four hundred recettes gourmandes et rapides à préparer ! Cappuccino de châtaignes au bacon, brioches farcies au roquefort, croustillant de crevettes à l. a. coriandre, oeufs cocotte au safran, lotte à l. a. pancetta et aux câpres, émincé de boeuf au basilic, filets de canard aux olives, pois chiches à los angeles menthe et à l. a. coriandre, cerises caramélisées... Vous êtes prêts ? most sensible chrono !

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Additional resources for 400 recettes express en moins de 10 min chrono

Sample text

Bake until deep golden brown, 20 to 22 minutes. S TA R T E R S 79 polenta squares with prosciutto MAKES 48 2 2 6 1 6 Coarse salt cups yellow cornmeal teaspoons extra-virgin olive oil, plus more for the pan slices prosciutto, cut into ©-inch pieces garlic clove, finely chopped Freshly ground pepper ounces Taleggio cheese, cut into ˙-inch cubes (48 pieces) Fresh marjoram sprigs, for garnish 1. Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time.

Popovers with wild mushroom sauce MAKES 12 We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cul­ tivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary.

Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the po­ lenta. Season with salt and pepper, if desired. 3. Pour the polenta mixture into a 9 × 13-inch bak­ ing pan; smooth with a dampened spatula. Let cool at least 1 hour. 4. If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight). 5. Trim © inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat.

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400 recettes express en moins de 10 min chrono by Héloïse Martel

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