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Meal

Recipe Buckwheat pancakes like samosas

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Ingredients for 4 persons

4 buckwheat pancakes (homemade or purchased)
a remaining veal stew (about 350 g)
30 g of butter
PREPARATION Buckwheat pancakes as samosas

1Heat your remaining blanquette just enough to remove the meat and mushrooms from the sauce, cut into small pieces on a board. In a container put the meat and add enough sauce so that the mixture is not dry, be careful not to put too much on pain to see your samosas soggy and run. Let cool.
2On a board, cut strips of 4 to 5 cm wide in the patties (book the falls for other uses). Place a spoonful of stew at the top of each strip and fold into triangles to form the samosas.
3Dlace all your samosas on a baking sheet covered with parchment paper. Melt the butter and brush the samosas with a brush. Put them in the oven at 180 ° C for about ten minutes to warm them up and lightly brown, watch carefully so that they do not burn. Serve immediately with a green salad.

Source : www.cuisinedecheznous.net

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Meal

Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Meal

Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Meal

Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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