Easter: biki jita-jita

Naman sa, gurasar ganye, Beaufort

Shiri 20 min. Dafa abinci 5 min

Sinadaran:

• Kwata na gwangwani na faski-leaf leaf
• 5 sprigs na chives
• Kwata na bunch na chervil
• 4 tsp. gurasa
• 1 yankakken yankakken naman sa 30 g
• 10 g Beaufort
• 1 kwai kwarto
• 1 tsunkule gishiri
• 1 C. kofi na ruwa
• 2 C. gari cokali
• 1 c. tablespoon na man zaitun

Shirya na ganye breadcrumbs : kurkura, bushe da kyau da kuma bakin ciki 1/4 bunch of leaf leaf faski da 1/4 bunch na chervil. Kurkura, bushe 5 chives, wajen yanke su. Yanke faski da ganyen chervil a hanya ɗaya. Haɗa duk waɗannan ganyen tare da cokali 4 na gurasa. Ajiye wannan gurasar ganyaye akan faranti.

Shirya ɓangarorin naman naman: ƙwanƙwasa da kyau 1 cutlet naman sa mai nauyin 30 g. Yanke 10 g na Beaufort a cikin ɓangarorin masu kyau sosai kuma yada su a kan ɓacin rai, sannan ninka shi don rufe shi cikin rabi. A cikin faranti mai zurfi, fasa kwai quail guda 1 kuma a doke shi a cikin omelet tare da karamin gishiri 1 da teaspoon 1 na ruwa. A cikin wani farantin karfe, yada 2 tablespoons na gari. Ki zuba cutlet din da aka cusa a kowane gefe a cikin fulawa sannan a cikin kwan kwarto da aka tsiya sannan a karshe a cikin gurasar ganyaye. Pati don cire ɓawon burodi. Sa'an nan kuma yanke ɓawon burodi a cikin ƙananan cubes 2 x 2 cm kuma riƙe su da sandar katako.

Dafa ka gama : zafi karamin kwanon rufi tare da cokali 1 na man zaitun. Ƙara ƙudan zuma da kuma dafa su na kimanin minti 5, juya su sau da yawa. Fitar da ƙwanƙolin da kuma zubar da su a kan tawul ɗin takarda. Sanya su a kan faranti kuma kuyi hidima.

Nasihar Alain Ducasse 

Fassara waɗannan ɓangarorin tare da ƙananan ƙwanƙwasa na naman sa ko ƙirjin kaza. Tare da wannan adadin kayan lambu na ganye, kuna da isasshen gurasar cutlets ga manya.

Nasiha daga Paule Neyrat

Lokacin da watanni 18, yana iya tauna ƙananan cizo kuma zai ji daɗin cin su da kansa. Kayan lambu tare da waɗannan kwaya! Zaɓin ba a rasa a cikin girke-girke na kayan lambu mai sabo ba, dangane da kakar.

© Nature Bébé wanda Alain Ducasse Edition ya buga, marubuta Alain Ducasse, Paule Neyrat da Jérôme Lacressonière. Mai daukar hoto: Rina Nurra Stylist: Lissa Steeter. Akwai a kantin sayar da littattafai, Yuro 15.

Halibut, apple, curry

Shiri 10 min. Dafa abinci 10 min

Sinadaran:

• 1 apple apple na 150 zuwa 200 g
• 1 tbsp. lemun tsami
• 1 C. XNUMX teaspoon agave syrup
• 1 tbsp. man zaitun
• 1 C. farin cuku
• 1 wuka tip na curry foda
• 30 g farin fillet

Shirya apple: Kwasfa 1 apple na zinari wanda yayi kimanin 150 zuwa 200 g. Yanke shi gida hudu a cire zuciya. Yanke kashi uku cikin hudu. Ajiye na ƙarshe. Saka apple guda a cikin tukunya tare da teaspoon 1 na ruwan 'ya'yan itace lemun tsami, teaspoon 1 na agave syrup, teaspoon 1 na man zaitun da cokali 1 na cuku gida. Mix kuma dafa don minti 2-3. Ƙara ƙwanƙar wuka 1 na curry foda. Mix da dafa don wani minti 1, sa'an nan kuma Mix wannan shiri.

Shirya halibut: tururi 30 g na halibut fillet na minti 3. Tabbatar cewa babu gefuna.

gama: a yanka kwata kwata apple da aka tanada cikin kananan sanduna. Sanya apple curried akan farantin. Dakatar da halibut, sanya shi a saman kuma a gauraya. Sanya danyen sandunan apple a saman kuma kuyi hidima.

Nasihar Alain Ducasse 

Apple a matsayin kayan lambu ba shi da kyau. Idan ba za ku iya samun ƙwanƙwasa ba, ɗauki fillet na mackerel ko fari, amma a kula, cire duk ƙasusuwan.

Nasiha daga Paule Neyrat

 Idan ya riga ya so ya yi sintiri a farantinsa kuma yana son ci shi kaɗai, sandunan apple za su faranta masa rai. In ba haka ba, a yanka su kanana a ba shi tare da teaspoon.

© Nature Bébé wanda Alain Ducasse Edition ya buga, marubuta Alain Ducasse, Paule Neyrat da Jérôme Lacressonière. Mai daukar hoto: Rina Nurra Stylist: Lissa Steeter. Akwai a kantin sayar da littattafai, Yuro 15.

Tushen rago

GA MUTANE 4-6

SHIRI: Minti 25. DAURE: kamar awa 1

Sinadaran:

• 600 g kafada na rago
• 600 g na wuyan rago
• 2 tumatir
• 2 cloves da tafarnuwa
• 2 c ku. cokali na man gyada
• 1 C. gari cokali
• 1 bouquet ado
• 2 bunches na sabon karas
• 200 g sabon turnips
• 1 gungu na kananan albasa
• 300 g koren wake
• 300 g sabo ne Peas
• 25 g man shanu
• gishiri, barkono, nutmeg

Shiri: Yanke kafadar ɗan rago manyan guntu, da kwala cikin yanka. Zuba tumatir na tsawon dakika 20 a cikin ruwan zãfi, sannan a kwantar da su a cikin ruwan sanyi. Kwasfa su, iri su da murkushe su. Kwasfa da sara tafarnuwa. Zafi man a cikin babban tukunyar tukunya da launin ruwan ragon ragon. Cire su a kan takarda mai shayarwa kuma a zubar da mai. Koma naman a cikin akwati, ƙura tare da gari kuma dafa don minti 3, yana motsawa. Gishiri, barkono da grate nutmeg. A zuba tumatir, tafarnuwa da bouquet garni a cikin kaskon da kuma ruwa kadan domin naman ya jike har tsayinsa. Da zaran ya tafasa sai ki rufe ki barshi na tsawon mintuna 35. Ki goge karas da turnips, a kwaba albasa, a cire koren wake, a kwaba wake. Saka man shanu ya narke a cikin kasko mai sauté kuma kawai launin ruwan kasa da karas, albasa da turnips. Tafasa koren wake na minti 7-8. Saka karas, turnips, albasa da Peas a cikin casserole, haɗuwa. Ci gaba da dafa abinci a hankali, an rufe, tsawon minti 20 zuwa 25. Ƙara koren wake minti 5 kafin yin hidima kuma a gauraya a hankali. Ku bauta wa da zafi sosai, a cikin kwanon rufi.

© Guillaume Czerw coll.Larousse (styling Alexia Janny). Girke-girke da aka karɓa daga littafin Petit Larousse shugaba, bugun Larousse

Tushen rago mai ciyawa

Sinadaran:

• Rago guda 1 tare da hakarkarinsa 6
• 40 gr man shanu
• 120 g gurasa
• Tarragon
• Thyme
• 4 cl na man sunflower

Shiri: rike (cire naman da ke rufe wasu ƙasusuwa, alal misali, sara, haƙarƙari ko sandunan ganguna) rakiyar rago, saka shi a cikin farantin da ya dace da tanda. A kwaba shi da mai. Ƙara gishiri da barkono, dafa don minti 10 a cikin tanda mai zafi. Cire shi, goge shi da mustard. Shirya gurasar ku tare da ganyaye, sara faski da thyme, ƙara shi zuwa gurasar gurasa. Ki mirgine square ɗinku da aka goge a cikin ɓawon burodi, zai manne da mustard, ku mayar da filin ku a cikin tanda na minti 5 don canza launin ganyen ganye, yanke, kuyi hidima kuma ku ji daɗi. Kuna iya raka filin ku tare da ratatouille.

© Comme-a-la-Boucherie.com

Kafar rago a cikin jan giya

Don mutane 4. Lokacin shiri: mintuna 30. Lokacin dafa abinci: 1 hour 30 mintuna

Sinadaran:

• 1 kafa na rago na 1,3 kg
• 1 tablespoon na man zaitun
• 40 g man shanu
• Rabin kwalban jan giya
• 1 albasa na tafarnuwa
• 2 albasa
• 2 karas
• 2 sprigs na thyme
• Ginger foda
• 5O g na ruwan inabi
• Gishirin barkono

Shiri: toshe kafa a kan matsakaicin zafi a kowane bangare. Cire kafa a ajiye a gefe. A cikin kwano guda, sai a narke man shanu, a zuba karas, da bawo da yankakken albasa. Cook don minti 10. Canja wurin kayan lambu zuwa tasa mai hana tanda. Sanya ƙafar rago a saman, ƙara thyme. Gasa a cikin tanda a Th.7 (210 °) na minti 20. Jika tare da jan giya. Ƙara ruwan inabi. Rage zafin jiki. Ci gaba da dafa abinci na awa 1 a Th.6 (180 °), basting kafa akai-akai. Ci gaba da dumi ƙafa. Wuce ruwan dafa abinci ta cikin Sinanci, rage shi da kashi uku. Daidaita kayan yaji. Ku bauta wa ƙafar ɗan rago da aka ɗora tare da miya kuma tare da kayan lambu na yanayi.

© fotolia

www.larousse-cuisine.fr

Nature Bébé, wanda Alain Ducasse Edition ya buga. Marubuta: Alain Ducasse, Paule Neyrat da Jérôme Lacressonière. Mai daukar hoto: Rina Nurra. Stylist: Lissa Streeter. Akwai a kantin sayar da littattafai akan Yuro 15. Godiya ga Paule Neyrat da Alain Ducasse bugu don haɗin gwiwarsu.