Preheat the oven to 210°C.
Remove the butter from the refrigerator and leave it at room temperature.
Grate the parmesan.
Cut the dried tomatoes and chorizo into small cubes.
In a bowl, mix the soft butter with the flour, hazelnut powder, parmesan, salt and yeast. Then add the eggs, then the diced tomatoes and chorizo as well as the herbs. Reserve in the refrigerator for 15 to 20 minutes.
Make small balls of dough and place them (spaced well apart) on a baking tray covered with a baking mat or parchment paper.
Bake at 210°C for 10 minutes (the dough spreads itself).
Remove the cookies when they are golden brown and wait until they are warm to serve them.
Preheat the oven to 180°C (th. 6).
Cut the chicken into small cubes.
Peel the onion and cut it into small cubes.
Then brown it in a hot pan with a drizzle of olive oil.
Empty the inside of the lemon and chop the peel.
Peel the carrot and wash it, then cut it into sticks.
Cook it in boiling water for 2 minutes, then drain it and let it cool.
Coarsely chop the coriander.
In a hot pan, roast the almonds, pine nuts and sesame seeds.
In a bowl, combine the chicken, onion, lemon, carrot, honey, almonds, prunes, sesame, pine nuts and coriander.
Then place 3 to 4 spoonfuls of this mixture in the center of a sheet of pastry, then fold the edges towards the center.
Turn the pastilla over so that the folds are not visible, then brush it with olive oil.
Bake at 180°C for approximately 5 to 7 minutes.
Serve hot.
For the bar tartare:
Wash and peel the potatoes, then cut them into small 0.5 cm cubes.
In a large saucepan, place the potatoes and cover them with cold water, then salt with coarse salt (10g/litre).
Bring to the boil, then reduce the heat and simmer for 4 minutes (the tip of a knife should easily penetrate the flesh).
Immediately drain the potatoes and cool them under cold water.
To book.
Remove the bone from the sea bass fillets, then cut them into small cubes.
Wash the tomatoes, remove the stem and seeds, then cut them into small cubes.
Also cut the candied lemon into small cubes.
Peel and chop the spring onions.
In a salad bowl, mix all the ingredients, add 10cl of olive oil and season.
Then set aside to cool.
For the coriander pesto:
Peel and degerm the garlic.
Wash and strip the coriander leaves.
Grate the parmesan.
In a blender, mix the garlic, parmesan, coriander, pine nuts , 5cl of olive oil, salt and pepper until you obtain a smooth and fluid paste.
Adjust the seasoning if necessary.
On a plate, arrange the tartare using a circle and decorate with a drizzle of coriander pesto!
Wash the lime and grate the zest. Crush the white chocolate in a bowl. Warm the cream with the zest then pour it over the chocolate and mix. Gently incorporate the almond powder .
Gently add the softened butter (soft) to the ganache.
Refrigerate for about 1 hour so that it hardens.
With a small spoon, take small quantities of ganache and roll them into balls 1 cm in diameter.
Immediately roll these balls in the pistachio powder, then reserve them in a cool place.
Serve these truffles as a snack or as sweets.
Chef's tip:
To obtain a more compact ganache, you can use 2/3 white chocolate for 1/3 liquid cream.
Peel the onions and roughly chop them.
Remove the core and lightly degrease the leg of lamb then cut it into cubes measuring approximately 1 cm on each side.
In a chopper, on a medium grill, pass the onions, dried apricots and rosemary leaves to obtain a paste. Mix and add the olive oil, honey, cinnamon and sesame seeds .
Place the lamb cubes in this dough and leave to marinate.
Collect the lamb cubes and put them on skewers. In a very hot pan, add a drizzle of olive oil and grill the skewers on each side.
Enjoy without delay.
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
Preheat the oven to 190°.
Lightly grease a cake pan or place parchment paper in the bottom.
Mix all the ingredients in a bowl and pour the mixture into a mold. Place in the oven for 10 minutes.
Remove from the oven and cut the cake into bars.
Let your imagination be free !
Photo credit: www.almonds.fr
Melt the butter, then let it cool.
Beat the whole eggs and the sugar in the same container until the mixture becomes white. Add the flour and baking powder. Add the cooled melted butter to the mixture, then pour in the milk.
Then add the honey, the chopped walnut pieces and mix well. Cover the preparation with cling film, then let the dough rest in the refrigerator for 1 hour.
Preheat the oven to 160°C.
Fill the molds 3/4 full with a silicone or sheet metal mold, then leave to rest in the refrigerator again for 1 hour.
Bake for 10 to 12 minutes at 160°C.
Place the potatoes with the skin in cold water, then bring to the boil, season with coarse salt and cook. Finely chop the chives, coriander and tarragon. Cut the dried tomatoes into small cubes.
Preheat the oven to 200°C.
Once the potatoes are cooked, peel them and mash them with a fork, then add the butter, fleur de sel, pepper, spices and cream. Then add the herbs and diced tomatoes.
Reserve the mashed potatoes in the fridge.
Form small balls in the palm of your hand. Place a wooden pick in the center, roll each ball in the previously beaten egg into an omelette, then dip it in the poppy seeds .
Then place all the lollipops on a baking tray and bake them at 200°C for 2 to 4 minutes (depending on the size of the balls).
The day before, soak the chickpeas in cold water.
Peel and slice the onion. Peel the carrots, zucchini and turnips, then cut them into sticks measuring 5 cm by 1 cm.
Peel and chop the garlic. Peel and core the pepper, then cut it into sticks.
Clean the leek and cut it into 2 cm thick wedges. Dismember the chicken thighs (separate the drumsticks and counter-drumsticks).
In a casserole dish, pour 6cl of olive oil and brown the chicken pieces over high heat, then add the onion and brown everything.
Cover with 1.5 liters of water and add the drained chickpeas, garlic, Ras el Hanout and cinnamon.
Bring everything to a boil, then reduce the heat and simmer for 30 minutes.
Then add the vegetables and cook over low heat for an additional 30 minutes.
Collect 1 ladle of broth during cooking and pour it over the raisins to make them swell.
In a saucepan, boil 40cl of water with a little salt and the butter.
Then pour everything onto the semolina, cover and leave to swell until the water is completely absorbed.
Grill the merguez in a very hot pan without fat.
Fluff the semolina using a fork and arrange it into a crown in a large dish.
Place the pieces of chicken and merguez in the center, then sprinkle everything with vegetables.
Add the swollen grapes on top.
Spread the chili paste in a little cooking broth then serve separately, just like the rest of the cooking broth.
Preheat the oven to 180°C (th. 6).
Mix the almond powder , flour, icing sugar and egg whites.
Heat the butter over low heat until it turns hazelnut brown, then filter it and let it cool at room temperature for 10 minutes.
Then add it to the dough, with the goji berries .
Pour the mixture into small rectangular molds, then bake for 15 to 20 minutes.
Serve financiers lukewarm or cold.
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.
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!
