Recipe Fish Croquettes with Herbs

Ingredients :

300 g white fish
1/2 bunch of coriander
1/3 bunch of flat parsley
400 g mashed potatoes
1 clove of garlic
2 small shallots
2 eggs
3 tablespoons corn flour
breadcrumbs
salt
pepper
oil

PREPARATION :

1In a chopping robot bowl, pour the fish in pieces, the coarsely chopped fresh herbs, garlic, shallots and eggs. Mix well all ingredients. Pour this dough into a bowl. Add mashed potatoes and corn flour. Salt, pepper and shape the croquettes.
2Place the croquettes in the bread crumbs. Heat the oil in a large frying pan. Fry the croquettes on each side, about 5 minutes

Lamb Mechoui Recipe

Ingredients :

1 (top) leg of lamb of about 2kg cut into two parts to facilitate cooking
One tablespoon of butter
500g of onions (recommended, but I put a little less)
7cl of sauce oil
5 garlic cloves
2 cube maggi bouillon, salt, pepper, a pinch of chilli, 1 teaspoon of ginger
3 tablespoon of vinegar, 2 tablespoons of mustard
2 bay leaf, Thyme (optional)
3 green, yellow, red peppers
1 cucumber, 1 carrot, 1 tomato, 50g green olives
1kg of potatoes
1L of oil for the preparation of fries
Mayonnaise
Two tablespoons of small peas (canned, drained), Two tablespoons of sweet corn
1/2 garlic clove for mayonnaise
1 parsley branch for decoration (optional)

Preparation :

Begin by quickly cleaning your leg in plain water.

Make several long incisons using a knife or holes.
Prepare the stuffing and marinade that will help reveal all the taste of this leg. To do this, peel 4 cloves of garlic. Add a pinch of chilli, a teaspoon of ginger and a pepper, a maggi cube broth. Mix everything using a mixer or a mortar. Add one tablespoon of mustard. Mix.

Add stuffing thoroughly into each incision or hole. Keep in to coat the entire surface of the meat.

Salt the meat evenly.
Cooking of meat
Put in a casserole.

Add 1 glass and a half of water. Add the bay leaves. Sprinkle with thyme (optional). Add two tablespoons of vinegar.

Bake the lamb in the casserole for about 20 minutes, turn it over halfway through cooking.

Do not wait until the water evaporates completely, remove the leg of lamb, and reserve the cooking juice. It will serve to make the sauce.

Preheat oven to 200 ° C.

Place aluminum foil on the oven tray. Place at mid-height. Coat the leg of butter and cook for about 30 minutes. Turn it over halfway through cooking.
There will be some cooking juice on the plate which keeps the meat moist inside while it colors on the surface.
The sauce
While cooked meat prepare the sauce to save time.
For this purpose cut the onions finely. Put the 7 cl of oil in a casserole. Add the onions. Add the remaining garlic clove, minced or crushed. Leave to stain for 5 minutes, stirring occasionally.

Then add 1/2 glass of water and the cooking juice you had reserved.

Add a tablespoon of mustard, a little pepper and a tablespoon of vinegar. Add the maggi cube broth. Mix and cook for 10 min over medium heat then 5 min over low heat.

The sauce should be thick so continue cooking for a few minutes if necessary.
If necessary adjust the seasoning (salt, pepper).

The mayonnaise
Put the mayonnaise in a bowl. Add sweet corn, peas, a pinch of pepper and 1/2 clove of crushed garlic. Mix. And book.
French fries
Cut the potatoes into sticks that have roughly the same size. Put in a large bowl of salted water

Heat the oil. Cook the potatoes and place on absorbent paper.

Raw vegetables
Cut the peppers into sticks or dice or bracelets. You can also cut them into pots with sawtooth and put the mayonnaise in it.

Grate the carrot. Peel the cucumber and cut into slices. Gently cut the tomato into slices.

Training
Make a nice dressage as you feel or like mine.

Do not forget your green yellow red peppers. In the colors of Senegal you said? The Ivorians and others do not be angry :))

Do not forget olives … tomatoes cut into slices, cucumbers, etc.

Add a few parsley leaves to give freshness.

And on arrival it gives that

Good appetite and see you soon for other recipes.

Baked quail recipe

Ingrédients :

6 cailles
2 échalotes
1 oignon coupés finement
Sel
Poivre
De la sauce de soja
1 cs d’huile d’olive

Direction :

Étape 1: Assaisonner les cailles d’un du mélange des échalotes,oignon, un peu de sel,du  poivre, de la sauce de soja et 1 cs d’huile d’olive et mélanger le tout et les mettre dans un sac de congélation pendant 15 à 30 minutes.

Étape 2: Allumer le four à 180° degré pendant 15 min  et  avant de passer les cailles au four rajouter la sauce chinoise (sauce de soja) .

Puis enfourner pendant 30 à 45 minutes, jusqu’à ce que les cailles deviennent très bien cuites.

Servir avec  du riz , de l’attiéké  ou des légumes .

Source: www.recettesafricaine.com

Stuffed Chicken Pestle Recipe

Ingrédients :

– 2 pilons de poulet
– Les abats d’1 poulet
– 2 fromages la vache qui rit
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de persil haché
– Sel, poivre

Préparation :

– Mettre dans une cocotte l’huile d’olive, sel, poivre, ajouter les abats de poulet et fermer la cocotte, laisser cuire sur feu très doux, compter 15 minutes de cuisson à partir de la rotation de la soupape, retirer du feu, laisser s’échapper la vapeur puis ouvrir la cocotte.
– Couper les abats de poulet en petits carrés.
– Couper les fromages en carrés
– Mélanger dans un bol les carrés d’abats de poulet, les carrés de fromage, persil, poivre.
– Séparer la chair de les os de pilons et farcir-les avec ce mélange,  brider l’ouverture avec le fil de cuisine.
– Placer chaque pilon de poulet sur un rectangle de papier d’aluminium fort légèrement huilé, fermer le papillote, les placer dans un plat à four et mouiller le plat avec l’eau, laisser cuire dans un four moyennement chaud jusqu’à ce que les pilons soient tendres, retirer les papiers d’aluminium et enduire les pilons avec le beurre et remettre au four et laisser-les dorer.
– Servir aussitôt.

Source: www.femmezoom.com

Grilled Chicken and Corn Salad Recipe

Ingredients:

– 400g chicken breast
– 350g of corn
– 10 cherry tomatoes
– 1 small onion
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper

Marinade
– 1 teaspoon curry paste
– 1 teaspoon of white vinegar
– 1 teaspoon of mustard
– 1 tablespoon soy sauce
– Salt pepper

Preparation:

– Cut the chicken breasts into fine fillets.
– Prepare the marinade: in a bowl mix the curry paste, vinegar, mustard, soy sauce, salt and pepper, add the chicken fillets and coat them with this marinade, let them marinate for 1 hour.
– Place chicken fillets on barbecue grill and grill on each side, turning occasionally until well cooked.
– Cut the grilled chicken fillets into strips.
– Drain the corn.
– Peel the onion and cut into small cubes.
– Wash the cherry tomatoes and cut them in half.
– In a bowl mix the olive oil, lemon juice, salt and pepper.
– Mix corn, onion, cherry tomatoes in a bowl, add sauce dressing, mix well.
– Put the corn preparation in the center of the serving dish and surround with chicken strips, sprinkle with chopped parsley.
– Serve immediately.

Eggplant Caviar Recipe

Ingredients :

For this recipe for eggplant caviar: 1 eggplant
– 3 or 4 small tomatoes
– 1 onion
– 1 garlic clove (optional)
– 1/2 sweet pepper
– 1 tip of chili pepper
– salt, pepper and fresh thyme.

Preparation :

Cut the eggplant in half, cut the flesh and put it in a baking dish.
2 Slice the onion and arrange the slices on the eggplant
3 Crumble tomatoes, cut into slices and place on top of onions.
4 Cut the diced half pepper and spread in the dish and on the eggplant. Add a drizzle of olive oil, salt, pepper and thyme.
5 Place in oven Th 6 (180 ° C) for about 45 minutes. avoid the pulsed air that dries the vegetables.
6 When the vegetables are cooked, scrape the eggplant pulp to remove the skin (too indigestible) and pass the whole to the blender.
7 Once mixed you can add a spicy chili pepper or a few drops of tabasco according to the tastes.
8 You will mix more or less strongly according to the desired texture.
9 To be served fresh on toasted toast or with blinis.

Turkey Cured Croissant Recipe

Ingrédients :

Pâte
– 500g de farine
– 1 œuf
– Un peu de levure boulangère
– 1 sachet de levure pâtissière
– 1 sachet de sucre vanillé
– Un bol de beurre fondu et huile pour le feuilletage
– Sel

Farce
– 5 tranches de jambon de dinde
– 2 cuillères à soupe de crème fraîche
– 7 olives verts coupé en morceaux

Préparation

– Mixer les tranches de jambon de dinde avec la crème fraîche et les olives.
– Mettre la farine tamisée dans une jatte, creuser un puits au centre pour faire une fontaine, ajouter l’œuf, la levure boulanger, sel, la levure pâtissière, rassembler le mélange avec l’eau, il faut obtenir une pâte solide, malaxer fortement avec les paumes de la main pendant une demi heure jusqu’à obtention d’une pâte souple.
– Former de cette pâte des petites boules, laisser reposer 15 minutes.
– Déposer une boule de la pâte sur une table bien huilée, étaler-la en longueur et en largeur de façon à obtenir un feuilletage rond, enduire-le avec le mélange beurre-huile.
– Superposer 8 feuilletée ronds de pâte l’un sur l’autre en enduire entre chaque feuilletée rond avec le mélange beurre-huile.
– Étaler cette cercle de pâte et Découper-la en 16 triangles.
– Mettre un peu de farce sur la base de chaque triangle.
– Faire rouler chaque triangle jusqu’au centre pour obtenir un croissant, disposer-les sur une plaque huilée en prenant soin de les espacer, laisser gonfler à l’abri des courants d’air dans un endroit chaud pendant 1 heure, badigeonner les croissants avec un mélange d’œuf battu allongé de deux cuillers d’eau et faire cuire dans un four moyen jusqu’à ce qu’ils soient bien dorés.

Recipe for Chicken with Eggs

Ingrédients :

– 1 chou-fleur de 1kg
– 5 oeufs
– 1 pincée de safran
– 1/2 cuillerée à café de poivre
– 1/2 cuillerée à café de gingembre
– 1/4 cuillerée à café de cumin
– 1 pincée de piment fort
– 100g de mozzarella râpé
– Sel

Préparation

1- Retirer les feuilles vertes de chou-fleur et tailler-le en bouquet, les laver délicatement.
2- Mettre les bouquets de chou-fleur dans une cocotte d’eau, ajouter le gingembre, le safran, le poivre et le sel et laisser cuire à couvert jusqu’à ce qu’ils soient tendres et fermes, égoutter-les dans une passoire.
3- Battre les oeufs dans un bol, assaisonner du cumin, piment fort et du sel, bien mélanger.
4- Disposer les bouquets de chou-fleur égouttés dans un plat à gratin.
5- Verser les oeufs sur le chou-fleur et parsemer avec le fromage râpé.
6- Faire cuire dans un four préchauffé à 200°C jusqu’à ce que la surface du gratin soit bien dorée.
7- Servir aussitôt.

Recipe for fried turkey fillets

Ingredients :

– 4 turkey fillets
– 2 eggs
– Oil for frying
– Salt sticks
– Salt pepper

Preparation :

– Grind the Salt sticks roughly in an electric mill.
– Cut the turkey fillets in half, salt and pepper.
– Beat the eggs in a bowl with a fork, season with pepper and salt.
– Put the chopped Salt sticks on a plate and the beaten eggs on another plate.
– Dip the turkey fillets in the egg and put them in the chopped Salt sticks, cover them well.
– Fry them in a bath of hot oil, remove when they are well browned on both sides, drain on an absorbing paper.
– Serve immediately.

Egg Bricks Recipe

Ingrédients :

– Des feuilles de brick
– 250g de viande hachée
– 4 oeufs
– 1 échalote hachée
– 1 cuillerée à soupe de persil haché
– Sel et poivre
– Huile pour la friture

Préparation : 

– Faire revenir la viande hachée dans une poêle avec un peu d’huile, ajouter l’échalote hachée, le persil haché, saler et poivrer, faire cuire à feu doux en remuant avec une cuillère en bois jusqu’à ce qu’ils soient bien cuits, laisser refroidir.
– Mettre dans un plan de travail 2 feuilles de bricks, disposer au dessus 2 cuillères à soupe de farce, creuser un petit puits au milieu et placer l’oeuf, commencer à plier les deux cotés ensuite replier les 2 autres cotés de la feuille afin d’obtenir un carré puis replier celui-ci en diagonale de façon à obtenir un triangle.
– Placer directement la triangle farcie dans la friture chaude, faire saisir la partie base de la triangle afin d’optimiser la cuisson de l’oeuf ensuite faire dorer les deux faces, le brik doit gonfler, retirer-le et disposer-le dans un papier absorbant, continuer la même opération pour les trois autre bricks.
– Déguster les bricks chauds.

Apricot Cake Recipe

Ingredients:

200 g apricots (not too ripe)
125 g butter
2 tablespoons honey
3 eggs
150 g caster sugar
1 teaspoon of bitter almond extract
1 teaspoon vanilla powder or liquid
180 g of flour
1/2 teaspoon baking powder
60 g ground almonds
3 tablespoons flaked almonds
Production

PREPARATION:

1 Pick up the apricots and cut them into small cubes. Melt 25 g butter in a frying pan and fry the apricots with the honey for 10 minutes, stirring regularly to caramelize on all sides.
2 Beat eggs with sugar, bitter almond extract and vanilla. Add the flour and yeast, then the remaining melted butter, powdered almonds and apricots.
Finally
Pour the mixture into a cake pan, sprinkle with shredded almonds and bake for 30 to 35 minutes at 200 ° C. Serve warm or cold

Chicken Nems Recipe

Ingredients :

– Rice cakes
– 2 chicken breasts
– 2 carrots
– Some salad leaves
– 12 black mushrooms
– 2 tablespoons soy sauce
– Sugar
– Salt pepper

Preparation :

– Soak black mushrooms in hot water until they are swollen, cut into small pieces.
– Peel carrots and cut into julienne.
– Place the carrot julienne on a plate and sprinkle with sugar and salt and let stand for 15 minutes then dip them in hot vinegar water, dry them on a clean cloth.
– Cut the chicken pieces into pieces, put them on a plate and pour over the soy sauce, mix well and marinate for 15 minutes, drain and mix.
– Cut the salad leaves into strips.
– Immerse each leaf of rice in the warm sweet water so that it is softened, then place it on a cloth to absorb the excess water.
– Put the salad, a teaspoon of chicken, the carrot, the pieces of mushrooms on the top of the cake, salt and pepper, cover the stuffing with the cake. Fold the sides and finally, roll tightly, continue the same operation with the other patties and stuffing.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve immediately.

Recipe for Ground and Fried Fish

Ingredients:

– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation :

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Recipe for rice and salmon lasagna

ingredients:

– 500g of cooked rice
– 250g of salmon cut into thin slices
– 25cl of milk
– 3 eggs
– 2 green peppers
– 100g grated Parmesan cheese
– 1 tablespoon chopped parsley
– 1 teaspoon of butter
– 1 chopped onion
– Salt pepper

Preparation

– Grill peppers over medium heat until skin is completely blackened, then seal in plastic bag, peel, remove stalk, seeds, cut in half.
– Heat the butter in a frying pan and brown the chopped onion until golden.
– Beat the eggs in a bowl with the milk, salt and pepper.
– In a bowl mix the cooked rice, the grated parmesan, the chopped parsley, the golden onion, add the mixture of the eggs, salt and pepper, mix well.
– Spread 1/3 of the rice mixture at the bottom of a buttered gratin dish. Cover with halved slices of roasted peppers, add 1/3 of the rice on top, then sliced ​​salmon and remaining roasted peppers. Finish with remaining rice, garnish with salmon slices.
– Bake at 180ºC for 20-25 minutes.
– Serve immediately.

Recipe Chicken Paste Squares

Ingredients:

Dough
– 375g of flour
– 1 tablespoon of butter
– 1 egg
– 1 tablespoon yeast pastry
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– Salt

The joke
– 1 chicken breast cut into chunks
– 1 onion, thinly sliced
– 1 glass of milk
– 1 tablespoon cornflour
– 1 tablespoon chopped parsley
– 2 tablespoons grated cheese
– Salt pepper

Preparation :

– Place the flour in a bowl, dig a well in the center, add the butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt and gradually incorporate the warm water and knead the dough for 15 minutes until the dough comes off the edges, forming it into a ball. Place in the salad bowl, cover with a cloth and leave to stand for 15 minutes.
– Lower the dough with a roller on a rectangular floured worktop. Coat the entire dough surface with 100g of butter, bend the dough into an envelope and refrigerate for 1 hour.
– Prepare the stuffing, heat 2 tablespoons of olive oil in a frying pan and sauté the chopped onion until it is translucent, add the chicken pieces and mix well until let the chicken be cooked, season with salt and pepper, add the milk, the cornstarch diluted in a little water, mix well. Out of the heat, add grated cheese and chopped parsley, mix well.
– Spread out the dough in rectangles and cut into squares, place them on a sheet of oven, coat paper, coat them with a beaten egg, then garnish with the stuffing
– Cook in medium oven until golden brown, sprinkle with grated cheese.
– Serve immediately.

femmezoom

Canned Tomato Tuna Recipe

ingredients:
– 1kg of white tuna
– 1 small can of tomato concentrate
– Some seeds of pepper
– 2 small glasses of oil
– 1/2 small glass of vinegar
– 1 bay leaf
– Se

Preparation
– Remove the skin, the center ridge and the black parts of tuna, cut it into regular pieces, salt them and rinse them in running water and dry them well.
– In a casserole put oil, vinegar, pepper seeds, bay leaf, tomato box, salt, mix well, add the tuna pieces and close the casserole and cook over very low heat for 1 hour.
– Serve cold.

Tuna flaky recipe

Ingredients:

– 500g of flour
– 500g of butter
– A little salt
– Water to collect the dough

The joke

– 1 can of mushrooms, thinly sliced
– 1 can of tuna in drained oil
– Grated cheese

Preparation :

– Cut butter into small cubes and freeze for 15 minutes.
– Put the sifted flour and the butter cut into cubes, salt and gather the dough with the water so as to obtain a ball without kneading the dough. (The butter cubes must appear in the dough).
– Put the paste in a plastic film and leave to rest in the refrigerator for 3 hours.
– Lower the dough with a roller on a rectangular floured worktop. Fold the dough into an envelope and put in the refrigerator for 2 hours, performing the same operation for the second tower.
– Heat a piece of butter in a frying pan and sauté the chopped mushrooms, stirring with a wooden spoon, salt and pepper, drain.
– Mix mushrooms and drained tuna in a bowl.
– Spread the puff pastry into a rectangle and cut it into lozenges, lay them on a sheet of oven, cooking paper, leave to rest in the refrigerator for 10 minutes then garnish them with the stuffing and sprinkle over the grated cheese.
– Bake at 200 ° C for 15 minutes and taste immediately.

Recipe Couscous tfaya

Ingredients:

A chicken
1kg of couscous
2kg onions
200g of raisins
1 liter light poultry background
5 cups of sugar
1 cup of butter rinsed
1 tbsp butter
Oil
1 cinnamon stick
4 cloves
1 cc ginger
1 tsp pepper
1/2 cc cinnamon powder
1 pinch of saffron
Salt

Preparation :

Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
Half-bake incorporate raisins, cinnamon powder, butter. Leave to cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
In a couscous pot, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. wet poultry stock and 1 liter of water, bring to a boil.
Prepare the couscous in a large tray, sprinkle slightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
Pour the couscous into the top of the couscous and place on the boiling pot. Fight the two utensils with a strip of cloth soaked in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water. Let rest.
Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
When the steam escapes from the couscous. Leave to cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
Serve immediately with separate stock in a bowl.

Chocolate Banana Cake Recipe

Ingredients

  • 250 grams of wheat flour.
  • 4 bananas.
  • 125 grams of powdered sugar.
  • 150 grams of butter.
  • 75 grams of chocolate chips.
  • 3 eggs.
  • One packet of baking powder.
  • A packet of vanilla sugar.
  • Salt.

Preparation

  1. Preheat oven to 180 ° C.
  2. Break the eggs and separate the whites from the yolks.
  3. Beat the egg yolks in a bowl with the powdered sugar and the vanilla sugar.
  4. Add the sifted flour and yeast to the whites.
  5. Melt the butter and pour over the flour.
  6. Add the chocolate chips.
  7. Rinse the egg whites in firm snow with a small pinch of salt.
  8. Add the egg whites to the dough.
  9. Cut the diced bananas and add them to the dough.
  10. Mix well until the dough is homogeneous.
  11. Butter a mold and pour in the dough.
  12. Bake and cook for about an hour.
  13. Allow to cool and unmold.

Chicken Vermicelli Recipe

Ingredients:

– 1 chicken (for me 3 drumsticks and 3 pieces of white)
– 1 finely chopped onion
– 2 cloves garlic
– Cinnamon
– Ginger powder
– Curcuma
– Parprika
– 1 / box of coriande
– 1 pot Knor flavor chicken
– 1 small box of chickpeas
– 400 g of fine vermicelli
– Olive oil
– 700 to 800 ml of water
– A nice handful of roasted pine nuts
– Salt

Preparation:

Heat the oil in a pot. Add the onion and sweat for at least 8 minutes.
Then add the chicken cut into pieces, the garlic, the salt, the pepper (for me Espelette pepper), the turmeric; ginger, cinnamon and paprika. Let cook for a few minutes so that the flavors develop.
Then add water, chicken broth, chickpeas and coriander.
Cook on low heat until chicken is tender.
Remove the chicken and brown all sides in a frying pan with a little oil.
While the chicken cooks prepare and cook your vermicelli.
In the top of a couscoussier (colander) put your vermicelli that you will have well mixed with 6 c soup of neutral oil. Salt and place on the couscoussier in which you put water to heat.
Steam the pasta by ‘turning’ them 3 times as you do with couscous semolina.
Whenever you turn your pasta, water them generously with water (1/2 glass) with your hands and stir them with a fork so that they come off perfectly.

When serving, put the vermicelli, then add the chicken, chickpeas and pine nuts.
Moderately sprinkle cooking juice.