Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
Make the shortcrust pastry:
Preheat the oven to 200°C (th. 7). In a food processor or by hand, mix the icing sugar, flour, 30g of almond powder , salt and butter.
Add 1 egg, then refrigerate for at least 30 minutes.
Spread the dough very thinly, place it at the bottom of a tart mold (or in 6 small individual molds) and keep it cool.
Make the almond cream:
In a bowl, mix 2 eggs and the sugar using a whisk, then add the softened butter and 125g of almond powder (the mixture should be homogeneous and foamy in appearance).
Place a layer of almond cream on the tart bases, then bake at 200°C for around 20 minutes (depending on the format chosen). Then leave to cool.
Make the whipped cream:
In a cold bowl, whip the cream until thick, then mix with the icing sugar and pistachio cream.
Remove everything into a bag with a fluted nozzle.
For dressing your tart:
Wash and hull the strawberries, then cut them in 2. Arrange them harmoniously on the tart and decorate everything with whipped cream and a few pistachios .
Preheat the oven to 180°C (th 6).
Melt the butter over low heat without coloring it and set aside.
In a bowl, combine the icing sugar and flour.
Clarify the eggs so that only the whites remain, add to the flour and icing sugar then mix.
Finish with the melted butter and set aside to cool.
On a sheet of baking paper, spread the cold dough into a circle using a tablespoon and sprinklewith almonds .
Cook for 8 minutes to obtain a nice color.
Remove from the oven, let cool for 1 minute.
Place on a rolling pin to shape and enjoy.
Whisk together the flour, oats, sugar, baking powder and salt in a large bowl.
In another bowl, whisk almond milk, 2 tablespoons oil, eggs, almond extract.
Add the liquid ingredients to the dry ingredients and whisk only until combined.
Add the almonds . Use some of the remaining oil to lightly grease a pan.
Reheat over medium heat. Using a ladle, pour one cup (40 ml) of mixture for each pancake. Brown the pancake on both sides, flipping once and using more oil, if needed.
Serve.
To toast minced, chopped or sliced almonds: Spread almonds on an ungreased baking sheet.
Place in the oven at 180° and cook for five to 6 minutes or until the almonds are golden brown; turn the almonds once or twice so they brown evenly.
The almonds will continue to toast lightly once removed from the oven.
Source: www.almonds.fr
Preparation :
Cut the ravioli dough into 36 discs using a cookie cutter.
Remove the skin from the goat cheese and cut it into small pieces.
Crush the walnuts and add them to the goat cheese with salt, pepper and liquid cream.
Mix to obtain a smooth paste.
Place a small amount of filling in the middle of one of the dough discs and brush the edges with egg yolk.
Take another disk of dough and place it on the filling.
Seal the edges of the ravioli, being careful not to leave any air pockets.
Use a serrated pastry cutter to trim the edges.
Continue until you obtain 18 filled ravioli.
For the butter sauce:
Chop the chives and cut the butter into small cubes.
Bring the water to a boil and whisk in the butter cubes one by one.
The butter should form an emulsion with the water.
Continue until you have a smooth, glossy sauce.
Add salt, pepper and chives to the sauce.
Cook the ravioli for 3 minutes in boiling salted water.
Drain and serve immediately drizzled with chive butter.
Preheat the oven to 180°C (th. 6).
Mix the egg whites, sugar, flour, almond powder and pistachio powder using a spatula.
Cook the butter until hazelnut in color, then mix it in.
Mold the dough into small round silicone molds using a piping bag, then bake them for 15 to 20 minutes.
Wait for them to cool before unmolding them.
Chef's tip:
You can put a fruit inside to get a more delicious treat.
Mix the cheese with the liquid cream then pour everything into a siphon.
Screw in a cartridge and set aside.
Peel and cut the pear into cubes.
Cut the endives in 2, remove the core then finely slice.
In glasses, distribute the diced pear, the sliced endive and a few crushed walnuts .
Add the foam to the Fourme d'Ambert, then decorate with some fresh herbs and a walnut kernel .
Chop the hazelnuts and pistachios .
Roughly chop the chocolate, then melt it in a bain-marie.
Dip each breadstick in the chocolate, then let the excess drip off.
Then sprinkle with hazelnuts , crushed pistachios and sesame seeds .
Place on a baking sheet lined with parchment paper, then chill for 15 minutes.
For the rice:
Wash the rice until the water runs clear, then drain.
Then put it in the pot and let it soak for 30 minutes.
Cover and bring to the boil, then reduce the heat and cook for about 12 minutes.
Then turn off the heat and let the rice steam for 10 minutes, then spread it in a large salad bowl.
Combine the rice vinegar, salt and sugar in a saucepan and heat the vinegar slightly to dissolve the salt and sugar.
Add the mixture to the rice and stir gently with a spatula.
Then fan the rice for a few minutes, until it is at room temperature.
For California:
Peel then slice the red onion. Keep the best strips to roll the California and reserve the rest for the broth.
Pluck half of the coriander leaves and keep the rest for the broth.
Peel the mango, then cut it into sticks.
Shell the prawns and remove the casing, then place each prawn on a skewer lengthwise so that it remains straight when cooked.
In a saucepan, put the white wine, balsamic vinegar, 50cl of water, coarse salt, coriander (leaves and stems) and red onion. Bring to the boil for 10 minutes, then immerse the prawns in and cook for 3 minutes.
Drain the prawns and remove the peaks.
On a maki mat, place half a sheet of seaweed (nori), rough side up. Arrange the rice thinly over the entire surface and pack it well.
Then sprinkle with poppy seeds and pack well again.
Place a piece of cling film, then turn everything over.
Garnish the nori sheet with 3 prawns, mango sticks, red onion slices, coriander leaves and a little wasabi.
Roll the California using the mat, then cut it into 6 using a dampened knife.
Serve with soy sauce and pickled ginger.
Cut the leeks in half lengthwise and wash them in cold water.
Remove the green part and finely slice the rest.
Heat 30g of butter in a pan without coloring it, then add the leeks and a pinch of salt, cook over low heat for 10 minutes.
At the end of cooking, add 15cl of cream and ground pepper.
Preheat the oven to 180°C.
Cut the pork tenderloins into 12 medallions.
Finely dice the dried apricots , raisins and hazelnuts , then mix them.
Cut the pork medallions in the center, making a pocket, then stuff it with the dried fruit mixture.
Salt and pepper.
Heat cooking oil in a pan and sear both sides of the medallions.
Then remove them from the pan and place them on a baking sheet, then finish cooking in the oven at 180°C for 6 to 8 minutes.
Deglaze the pan with the white wine, add 30g of butter then 5cl of cream and let reduce.
Adjust seasoning.
Serve this sauce with the medallions and leeks.
For the fish:
De-bone the salmon steaks and remove the skin.
In a saucepan, heat the milk and water.
Once the water is boiling, lower the heat and immerse the salmon steaks in it for a few minutes.
Check the cooking of the paving stones by poking them with a wooden pick (it should sink in without resistance).
Remove the cobblestones onto a plate and separate them into pretty petals using a fork.
Season the fish with salt and pepper.
For garnish :
Chop the chives and keep a dozen pretty tips.
Peel the potatoes and cut them into mirepoix.
Rinse them and cook them in salted water (cold start) for about 15 minutes from boiling.
Once the potatoes are soft, drain and mash them, adding the butter and milk.
Finish with the chopped chives, then keep warm.
For training:
Crush the hazelnuts .
Season the rocket sprouts with fleur de sel, pepper, hazelnut oil and balsamic vinegar.
Circle the mashed potatoes on 2/3 of a flat plate, then complete with the salmon petals.
Decorate the parmentier with a few sprigs of chives.
Finish the plate with a bouquet of seasoned arugula sprinkled with chopped hazelnuts.
In a frying pan without fat, add the pine nuts and sauté them for 3 minutes to brown them slightly.
Then put them on a plate and set aside.
Wash the basil leaves and dry them with absorbent paper, then put them in a mortar with the peeled garlic cut in 2 and degermed.
Crush everything with a pinch of coarse salt to make the task easier.
Then add 1/3 of the pine nuts and the parmesan cut into pieces, then continue to crush and incorporate the olive oil to obtain a paste.
Remove the crust from the bread slices and roll them out with a rolling pin, as if making dough, until you obtain slices 3 mm thick.
With a tablespoon, spread a very thin layer of pesto, put the slices of smoked duck breast on top, then add a little pesto.
Cut 6 mozzarella sticks and place them on the bread base, then roll the whole thing delicately.
Then cut the rolls into 6.
Crush the rest of the pine nuts , brush each roll with pesto and roll them in the pine nuts, then serve.
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!
