Combine 1 cup of almond milk, a tablespoon of ground almonds and the tapioca in a small saucepan.
Leave to soak for 5 minutes, then turn the heat to high and bring to a boil. Let cool slightly, and add the vanilla extract while stirring.
Let this mixture cool completely then add the rest of the almond milk and ingredients to the blender. Blend until smooth.
Add the mixture to the cooled tapioca and blend until smooth.
Pour into 2 glasses and garnish withflaked or chopped almonds and a few mint leaves.
Pour a few red currants over the tapioca.
Source: www.almonds.fr
Cut the foie gras into small cubes. Cut the dried apricots and chestnuts into small cubes.
Combine everything in a bowl with the pine nuts , season with coarse salt and pepper.
Remove the skin from the supremes, cut them in two lengthwise and flatten them slightly, then salt and pepper them. Then place the diced foie gras on the chicken fillets, then roll them in cling film to obtain sausages.
In a pot of boiling water, immerse the sausages and place a plate on top to immerse them well. Bring to a boil again, then cover the pan. Turn off the heat and poach the sausages for 15 min. Take them out of the water and reserve them.
For the rest of the recipe:
Peel the sweet potatoes and cut them into pieces. Cook them in a large volume of cold salted water (10g of coarse salt/litre) for 15 minutes from boiling. Then drain them and mash the pulp using a potato masher or a whisk, then incorporate the butter with a spatula and set aside.
For the vinaigrette:
Combine the vinaigrette ingredients in a bowl: honey, white balsamic vinegar, spices, salt and pepper. Mix well, then add the olive oil.
Remove the poultry rolls from their plastic wrap and cut them into large slices.
Wash the chervil.
Arrange the sweet potato puree in stainless steel circles and arrange the slices of poultry around them, then decorate with chervil and a cord of vinaigrette.
The day before, soak the liver in a mixture of milk and water.
Preheat the oven to 160°C (th. 5).
Prepare the foie gras seasoning by mixing the salt, freshly ground pepper and 5 spices.
Remove the foie gras from the refrigerator 1 hour before working with it.
Bring water to a boil in a saucepan, then immerse the figs in the simmering water for about 10 minutes to hydrate the fruit.
Drain them and let them cool.
Then sprinkle them with 10cl of port, then leave them to marinate in the refrigerator until the next day.
Separate the 2 lobes.
For the large lobe:
Open it in two with your fingers lengthwise, while separating the foie gras at the edges.
Remove the main Y-shaped vein starting from the base of the liver, and finish with the 2nd vein which is located under the first.
For the underlobe:
The 2 veins are also one above the other, but in an X shape.
Proceed in the same way as for the first lobe.
Season the liver lobes with 16g of seasoning per kilo, or approximately 8g per lobe.
Allow the seasoning to dissolve on the liver using the remaining port.
Then leave to marinate for a longer or shorter time depending on the desired strength.
Pack the lobes into the terrine, incorporating pieces of figs (cut them in two if necessary), then cook them in a bain-marie (48°C in the middle) in an oven at 160°C for around 20 minutes.
Check the cooking with the tip of a knife which should be warm to the touch.
Then let cool to room temperature, remove the fat and leave to cool completely in the refrigerator, placing a press on the liver.
Ideally store for 5 days to mature before consuming.
For the panna cotta:
Soften the gelatin leaves in cold water.
Wash and zest the lime.
Bring half of the liquid cream to the boil with 50g of sugar, the lemon zest (recover the lime juice and keep it for preparing the pineapple) and the pistachio paste.
Dissolve the previously drained gelatin in the mixture.
Then add the rest of the cold cream, then pour the mixture into silicone molds or suitable glasses.
Leave to cool for at least 1 hour.
For the pineapple:
Using a large knife or a serrated knife, peel the pineapple close to the black spots.
If necessary, remove the last “eyes” using the tip of the knife.
Then cut the pineapple into 0.5 cm slices, then into sticks of the same width, and finally into small regular cubes.
Finely slice the lemongrass sticks.
In a saucepan, put the rest of the sugar, water and lemongrass, then cook everything until you obtain a syrupy consistency.
Filter the preparation, add the lime juice then pour everything over the pineapple.
Crush the pistachios then cover the panna cotta with them.
If it is in a silicone mold, circle the pineapple into the shape of the panna cotta.
Place this on the diced fruit, finishing with a little lemongrass syrup.
For the dough:
Preheat the oven to 200°C (th. 7).
Mix 100g of butter, salt and 175g of flour until you obtain a shortbread texture.
Then add 65g of icing sugar and 65g of almond powder , mix then add half of an egg.
Work everything until you obtain a homogeneous texture.
Reserve in the refrigerator for at least 1 hour.
Apply 10g of butter to a tart ring.
Roll out the dough by flouring the work surface.
Cut out a disk of dough with a diameter 2 cm larger than that of the pie circle.
Place the dough delicately on the circle and tuck it into the circle.
Using a small knife, cut off any excess pieces of dough, then set aside to cool.
For the almond cream:
Cut 100g of butter into cubes.
Place the soft butter (but not liquid) in a salad bowl, add the sugar then whisk this mixture until you obtain a slightly foamy and white mass.
Add the eggs and mix, then add the remaining almond powder and mix again.
Finally add the rest of the flour and mix again.
Pour the almond cream onto the tart base up to the edge.
Then cook for approximately 20 minutes.
Leave to cool, then unmold and cool on a rack.
For mounting :
Wash the fruits and dry them gently.
Cut the apricots in 2, pit them then cut them into 8 strips.
Rinse the raspberries.
Place the almonds and remaining icing sugar in a pan.
Leave on low heat while mixing gently.
Then leave to cool in a dish, then chop the almonds and pistachios with a knife.
Warm the jam over low heat in a saucepan.
Garnish the tart harmoniously with fresh fruit.
Using a brush, lightly brush them with jam, then sprinkle them with chopped almonds and pistachios .
Enjoy this tart at room temperature.
Preheat the oven to 180°C (th. 6).
Make the sweet dough by mixing the flour, softened butter, icing sugar and egg yolk with your fingertips. Then spread the dough into small non-stick tartlet molds. Refrigerate for 15 minutes, then bake in the oven at 180°C for 10 to 15 minutes.
Preheat the oven to 230°C.
In a saucepan, cook the water, sugar and glucose until caramel colored, then add the honey, diced butter and cream. Remove from the heat, add the crushed dried fruits and the zest of an orange.
Pour this mixture onto the blond biscuit then bake in the oven at 230°C for 10 min. Let cool to room temperature before serving.
Preheat the oven to 190°C (th. 6-7).
Wash the apricots and cut them in 2, pit them.
In a pan, heat 20g of honey and lightly caramelize the apricots on each side.
Remove from heat and reserve.
Beat the eggs with the fromage blanc, the sugar and the rest of the honey.
Gradually add the flour, then the milk. Finish with the pistachio powder.
Pour the mixture into a silicone mold or into a previously buttered mold.
Then distribute the apricots in the dough, pressing them lightly.
Bake at 190°C for around 30 min.
Let cool before eating.
For the almond cream:
Preheat the oven to 180°C (th. 6).
Mix the almond powder , eggs, sugar and softened butter, then place the mixture in 4 small ovenproof containers.
Then cook at 180°C for 20 minutes , then let cool to room temperature.
For the pomelos:
Peel the pomelos and remove the segments.
In a pan, caramelize the honey then add the segments.
Cook for 2 minutes, then let cool.
For training:
Spread the flaked almonds on a baking tray and roast them.
Arrange the segments on the cooled almond cream, then add the almonds.
Serve immediately.
Peel the onion and carrots, then cut them into large pieces. Crush the poultry carcass.
In a large casserole dish, prepare the broth:
Add water halfway up, add the onion, carrots, garlic, thyme, bay leaf and the chicken bones (carcass, thigh bones, wings).
Bring to a boil, then lower the heat to maintain a simmer and then let it cook gently.
Crush the pistachios and walnut kernels.
Defat the poultry breasts if necessary, then cut them lengthwise to flatten them.
Then arrange the pistachios and walnuts along the length of the poultry, then season with salt and pepper.
Roll the chicken breast in plastic wrap then tie a knot at each end to hold everything together during cooking.
Then poach the poultry in the broth at a gentle simmer for 10 minutes.
Drain the poultry and remove the plastic wrap, then slice it into 4 pieces.
Start by peeling and finely cutting the carrot and pepper.
Also peel and chop the garlic and onion.
In a hot pan, brown the garlic and onion in a little oil. Once they start to brown, add the pepper and carrot.
Cook covered for 10 minutes, stirring regularly, then 5 minutes over high heat.
Then add the soy sauce, cubed tofu, peas, chopped ginger and Sriracha sauce.
Cook for another 5 minutes over low heat, without lid, stirring regularly.
Follow the instructions on your package of rice noodles to cook them (usually just let them soak for a few minutes in hot water).
Then add the noodles to your frying pan and mix everything together.
Remove from the heat, add the lime juice, the crushed Organic Daco Bello 3 Roasted Seeds mixture as well as the sesame oil.
Serve, then sprinkle generously with coriander.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
