Tartare of beetroot and Camembert
Serve 4 Pers. 150g of Camembert 10cl thicken cream 3 beetroot (fresh or tins) 1 apple 50g of walnuts 50g of chive 2S spoon of olive oil 1 teaspoon of lemon Salt and pepper Skin of the Camembert and cut in pieces. Mix the Camembert pieces with the cream, chive and crush walnut. Peal the apple take off the middle part as well as the pips. Cut the apple thinly and add to the Camembert mixture. Reserved in the fridge. Peal the beetroot and cut in little cubes add lemon salt and pepper and olive oil, mix well. In a plate start with a layer of beetroot, a layer of Camembert mixture and finish with an other beetroot layer. Add walnut on top. It ready to serve. Enjoy and send me Photos Cake ham olives and Camembert Serve 4 Pers. 15cl of milk 5cl of olive oil 8g of dry yeast 5 eggs 200g of flour 75g of olive black or green 100g of Champagne ham 150g of Camembert 2 tea spoon of mustard Salt and pepper Mix the eggs and the milk together Add the oil and mustard and mix well Add the flour and the yeast; stir until you have a smooth mixture Cut in small pieces the ham and Camembert Halves the olives Add the ham olives and Camembert to the mixture Poor in the mixture in a cake mold and cook for 30 to 40 min at 200degres MINI COCOTTES OF BRIOCHE, DOUBLE BRIE AND APPLE Serve 4 Pers. 8 to 10 slices of brioche 25cl of cream 1 Double Brie Pepper 2 apples Preheat the oven at 200 degrees Cut the brioche to fit in a ramequin Cut the Brie in thin slices Take the pips off and the middle of the apple and cut in little cubes Start in the ramequin with 1 slice of brioche add on top a layer of cut apple And 1 to 2 slices of Brie and pepper. Start again with a slice of brioche, layer of apple Brie and pepper. Finish of with the cream. Put in the oven for 15 to 20 minutes Serve hot with a salad on the side. SALAD OF WATERMELON, PROSCUITTO AND PRESIDENT DOUBLE BRIE Serve 4 Pers. 1 Double Brie ¼ of Watermelon 8 slices of prosciutto Balsamic vinegar Olive oil 1 lemon Roquette salad Salt and pepper Slice the double Brie thinly Prepare the watermelon take the skin off and pips, cut in cubes of 2cm Mix the roquette salad with oil, lemon salt and pepper In a plate start with the roquette salad, watermelon Brie and add on top a couple Slice of prosciutto. Finish with a touch of balsamic on top. SALAD OF DOUBLE BRIE AND LARDON Serve 2 Pers. Mix salad ½ double Brie 1 egg 50g of breadcrumbs Olive oil 1 lemon Salt and Pepper 100g of speck or lardoons Clean and cut in small cubes the lardoons In a pan add some oil and cook the lardoons until crispy Let the lardoons cool down on a paper towel Take the skin off the Brie and cut into small pieces Take each piece of Brie and mix them in the egg and finish with breadcrumbs. Fry the Brie in a pan. Mix the salad with oil lemon and salt and pepper Add the Brie and the lardoons on top. It’s ready to serve. I hope everyone will do this recipes and send me all your photos, I will select the best one and the person with the best photo will receive on of my cookbook Little Taste Sensations sign |
AuthorFood and Wine bring family and friends together, that why I 'm passionate about it. Archives
December 2014
Categories |