Figs are so delicious when they are ripe it is hard to keep intact. But we'll tackle it ... the taste of our pie depends on it

 

ingredients:

     1 puff pastry
     1 kg of figs
     4 tablespoons of honey Corsican
     20 gr of butter
     1 tablespoon powdered sugar



preparation:

     Preheat your oven to 180 ° C. Meanwhile, you can clean and prepare your figs. You think to spend your figs under water? Error! Indeed, as the skin of figs is not smooth, it gorgerait water ... ruining the flavor of the fruit. To clean, simply wipe them therefore with a damp cloth. Fast!
     Then, without peeling, cut into thin strips in lengthwise. Weather strips must be fine enough to cook at the same time as the dough. Otherwise, we speak of a half-baked fruit.
     Spread parchment paper on the bottom of your pie plate. Ask over the puff pastry with a fork pricking, so it does not stick to the bottom. Carefully place the sliced ​​figs in a somewhat disorderly. this is what makes the charm of a homemade pie.
     Finally, divide the Corsican honey on top and place a few small pieces of butter. Guarantors of pie is golden brown. Bake at mid-height for 25 to 30 minutes.

Pie tasting figs Corsican

You can play the card completely fig-addict serving your pie cold with a little fig jam. Spoon and a spoon on the other. Hmm ... Otherwise, the vanilla ice cream is also an ally of shock

pistachio Baklawa - Parenthesis Jordanais -

Ingredients :
for a mold of 28 cm diameter

     About 20 sheets filo (about 500 grams)
     500 g of crushed pistachios
     250 g butter
     150 g sugar
     a lemon
     orange blossom water or rose (to taste)
     1 jar of acacia honey (375 g)
     1 good teaspoon ground cinnamon
     1 dash allspice



preparation:

Place half the phyllo sheets in the bottom of the buttered pan, taking care to coat the As each filo sheet with melted butter. Personally, I clarify the butter first. Equalize layer slightly overlapping sheets of filo in the pan.

Mix the crushed pistachios with sugar, cinnamon and allspice, then add the orange blossom water sparingly, just to soak up the mixture.

Pour the filling into the mold and fold over the first layer of filo sheets. Then top it off with a second layer of filo sheets (the other half), taking care to coat the As each filo sheet with melted butter. Equalize the last layer of leaves and fold in the cake formed.

Bake 45 minutes at 170 ° C and then raise the temperature to 210 ° C the last 10 minutes.

Before the end of cooking, heat acacia honey added the juice of half a lemon. Add 1 tbsp orange blossom water.
When Baklawa is cooked, sprinkle it with this mixture.

Cut into diamond when it is cold.

see also   :  Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot ,  How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs ,  , kitchen stools and bar stools

Apricot foam on the bottom of speculos

Ingredients :
for 8 glasses (the size of a glass jar of milk)

     500g of ripe apricots
     60g caster sugar
     8 spéculos
     4 chipmunks natures
     2 sachets of vanilla sugar
     4 half sheets of gelatine or 1 packet of agar

preparation:

     Pit the apricots and go to the mixer or blender to obtain a fine purée. Soak the gelatine leaves in a bowl of cold water.
     Put the apricot puree in a saucepan with 60g of sugar and heat over low heat, stirring occasionally, until the appearance of the first bubble.
     Squeeze the gelatine leaves and add them to the pan containing the hot sauce. Whisk together slightly to dissolve the gelatin.
     Put a spéculos in the bottom of each glass with a knife or scissors to make big broken biscuit. Pour into each glass a tablespoon of apricot coulis on spéculos pieces. Put the glasses in the fridge and the saucepan containing the remaining grout.
     Beat the three chipmunks for a whisk cream, add the sachets of vanilla sugar, then gently fold in the rest of the puree begins to take.
     Fill each jar apricot mousse this
     When ready to serve, decorate the top of the glasses, a lightly scented cream with a pinch of licorice powder. or simply almonds.

Tagine of Meatballs Egg

Tajine is a traditional dish par excellence of Morocco, I must say that magic word is evocative scents of the Maghreb, it is always an invitation to escape and travel. It takes its name from the typical glazed earthenware utensil in which it is cooked slowly over charcoal. However, you can use a heavy-bottomed saucepan with lid style cocote cast. I offer an outside view of making tagines, stews these great Moroccan. First, you should grind the spices yourself - if you can - and use sparingly unless familiar with them. Then, using only the freshest ingredients.

Ingredients

     800 g minced meat (2 lb beef, veal or even lamb)
     6 eggs
     1 fresh tomato peeled and crushed
     1 large onion, finely chopped
     1 bunch of cilantro
     1 c. teaspoon salt
     1/2 c. teaspoon pepper
     1 c. paprika or pimentons
     5 c. tablespoon of olive oil extra virgin



preparation :

     Mix the minced meat with onion, cilantro, salt, pepper and paprika. Then form small balls with the fingers, wetting your fingers between each ball.
     Put oil in a frying pan or tagine and heat, then place the meatballs in the bottom of the tagine, cover with crushed tomatoes. Cook over medium heat for 15 minutes, turning the meatballs so that they cook on all sides. Break the eggs and add the meatballs as you would for eggs in the mirror. Cover and cook over low heat for 5 minutes.

see also   :  Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot ,  How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs ,  , kitchen stools and bar stools