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