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In my opinion, this is the tastiest burger! I say it in the most objective way possible :)))
- Duck breast - 3 pcs
- Fondue squeegee - 6 slices
- Red onion - 3 pcs
- Yellow - 300 g
- Butter - 25 g
- Camembert slices - 4 slices
- Olive oil - 1 tbsp
- Dried thyme - ½ teaspoon
- Semi-dry white wine - 40 ml
- Created salad - 8 leaves
- Berries syrup - 4-5 tbsp
- Red wine - 50 ml
- Red - 1 pc
- Hamburger bun - 4 pcs
- Egg yolk - 2 pcs
- Salt and pepper - to taste
Preparation time: less than 30 minutes
RECIPE PREPARATION French Burger:
Remove fat from 2 duck breasts - keep fat from one breast;
Cut them into cubes;
Put them in the meat grinder (Ankarsrum) and chop them;
Mix them with salt and pepper;
Cut the Raclette slices into equal pieces and close them inside the burgers;
Prepare the burgers on the grill (serve medium) for about 2-3 minutes on each side and let them rest for 5-10 minutes;
Grease the buns with the egg yolk and leave them in the preheated oven at 180 degrees for 3-4 minutes until golden brown;
Put olive oil and butter in the pan;
Finely chop the garlic;
Put the yolks in the pan with salt, pepper, thyme and garlic and quench with white wine;
Cut the julienned red onion;
Temper it in a little butter and put water on top - let it boil, and when the water has dropped, pour the syrup over it and turn the heat down, leaving it to caramelize easily;
Place the meat on the bun;
Put caramelized onions and a slice of Camembert cheese on top;
Add the fish yolks, tomato slices and created salad;
Serve with french fries;
Good appetite !
About Cismigiu - Bistro Upstairs
The Cișmigiu - Upstairs Bistro Restaurant in Bucharest is the place where you can rediscover the atmosphere of the old Little Paris and the French bistros!
Located on the top floor of the Cișmigiu Hotel on Bd. Regina Elisabeta no. 38 (in the immediate vicinity of Cismigiu Park and Bucharest City Hall), the restaurant is like an oasis of good taste in the center of the Capital! Loaded with the centuries-old stories of this famous location, with a very romantic setting, the bistro has a bohemian, feminine air. Arranged in a classic style, the design reminds you of the interwar period, but it has as many contemporary clues that bring you back to a comfortable present.
Cișmigiu - Bistro on the Floor also has a rooftop terrace, which means that you will have fantastic views of the Parliament Palace, Cișmigiu Park, but also of the historic streets in the city center.
And something else. is a perfect location if you want to organize a special event!
MENU Cișmigiu - Bistro La Etaj
As its name suggests, Cismigiu is a French bistro, which awaits its guests with an original menu, delicious recipes and ingredients that have a story from above. Although inspired by French cuisine (that's why the names of the dishes are "French" in the game), the menu does not lack international dishes, which will pamper tourists and locals alike. A short menu, very well prepared, with tasty dishes. And the service is impeccable!
Taste the refined appetizers, enjoy a plate for two, enjoy the specialties proposed as the main course, a fresh salad, and melt with pleasure tasting the fantastically good cakes!
HOW TO GET THERE:
By metro: to the University and a short walk to Hotel Cișmigiu.
By bus: buses 122, 137, 138, 268, 336, 601, N116 stop right at Cismigiu Park.
By trolleybus: trolleybuses 61, 66, 69, 70, 85, 90 and 91 stop at Cismigiu Park
In addition, in the area you have access to both public and private parking.
More party appetizers:
- Two 93 lbs beef
- 4 ounces raw bacon cut in half, chopped
- Two tablespoon mustard prepared
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 head butter salad
- 30 cherry tomatoes
- 30 dill chips or slices
- ketchup, mayonnaise and / or mustard optional
- Using your hands, lightly mix the beef, bacon, mustard, salt, onion powder and pepper.
- Form into 30 meatballs (the size of the golf ball).
- Heat a grill or grill pan over high heat and grill for 3 minutes on each side, or until desired baking.
- Place on the skewer with salad, pickles and tomatoes and serve with ketchup and mustard for dipping.
NutritionServing: 1 bite, Calories: 66 kcal, Carbohydrates: 1.5 g, Protein: 8 g, Fat: 2.5 g, Saturated fat: 1 g, Cholesterol: twenty mg, Sodium: 293.5 mg, Fiber: 0.5 g, Sugar: 0.5 g Smart blue dots: Two Green smart dots: Two purple smart dots: 1 + Points: 7 Keywords: Burger Bites, low carb appetizer, mini burgers, party appetizers, super bowl appetizers 1 SP 2 PP 2 SP 2 SP Appetizers Beef Recipes Eggless Recipes Grilled Recipes July 4th Memorial Recipes Summer Snacks Recipes Super Bowl Under 10 USD Whole 30 Winter Posted February 2, 2017 of Gina 40 Comments / Leave a comment '
MasterChef recipes. Learn to cook Coquelet de Bretagne, the fragile and tasty French chicken
The French chicken has become the subject of study at MasterChef. The competitors from the fourth season had to cook this specialty, having as suggestion a single ingredient.
Coquelet is a traditional French specialty. He is a farm chick, raised in Brittany. It is famous for its authentic taste, country chicken. This chick has a natural diet, 100% vegetable. In no more than 28-30 days, it naturally reaches the perfect age and weight for fine, extremely tender meat and a special taste.
& ldquoIt is a special white meat with a taste that you can spoil very easily. And it would be a shame & rdquo; Chef Sorin Bontea also explained.
The competitors received in the mystery box another ingredient, different for each one, with the suggestion value of preparation. "The chick must be the star, and the other ingredient must be the second most important thing on the plate", explained Chef Florin Dumitrescu.
Irina Bucsa and Anni prepared the best recipes for this test. Try them too:
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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Chartreuse - French liqueur with a recipe kept secret
An aromatic drink, distilled by the Carthusian monks, in the French Alps has a history of almost 400 years. It is one of the oldest and most mysterious spirits, distilled for years in oak barrels and proudly promoted among the precious legacies of France.
The elixir of life
Only two monks of the order know how to prepare the miracle liqueur and none of them has the whole recipe. Only together can they prepare the liqueur and they all took an oath of silence to keep it a secret.
Dom Beno & icirct and his brother Jean-Jacques know the names of the 130 herbs needed. 18 tons of these herbs are brought to the monastery every year, and in the Chamber of Herbs they are dried and mixed in various series. Each series is kept in a numbered bag which is then sent to the distillery in Voiron, located 25 kilometers from the monastery. This is where liqueur from 1935 is produced.
The Chartreuse Monastery at Vauvert, near Paris, received the recipe in 1605 in an ancient manuscript donated by a marshal of King Henry IV. It is assumed that the recipe for the elixir described in it is the work of a skilled alchemist who had sufficiently solid botanical knowledge to understand the method of infusion and maceration of the 130 plants, so as to result in a divine drink. The manuscript was so complex that only parts of it were understood and used.
At the beginning of the 18th century, the recipe arrived at the La Grande Chartreuse Mother Monastery in the Alps, not far from Grenoble. It was not until 1737 that it was completely deciphered and the first liqueur was produced, nicknamed the "long-lived elixir", used mainly as a medicine. The monks of Chartreuse sold it in Grenoble and nearby villages.
And today the liqueur is called elixir - Vegetable elixir of the Grande-Chartreuse. It is made only from plants and herbs, with an alcohol content of 69%, aged in oak barrels for five years.
A colorful story
Catruzian monks produce two types of Chartreuse liqueur: green and yellow.
Green chartreuse appeared in 1764. It is prepared from 130 herbs, plants and flowers from the French Alps. It has a floral scent with notes of cloves, citrus, thyme, rosemary and cinnamon. It is considered a suitable drink after dinner and is recommended simple, very cold, with ice.
Yellow chartreuse appeared in 1838 and is also prepared from 130 plants, but they are different from those for green licorice. In addition, the yellow Chartreuse has less strength compared to the green one. It has distinct notes of citrus, violet and honey and a pleasant taste of anise and saffron. It is a suitable drink during the meal and is consumed very cold, with ice.
Both green and yellow liqueur are also bottled in the V.E.P. (Exceptionally Prolonged Aging). These liqueurs, which appeared in 1963, have been aged in oak barrels for more than five years. Considered luxury liqueurs, they are poured glass by glass, sealed with a wax plug and marked with the Chartreuse monastery emblem.
Chartreuse - a versatile ingredient
Once considered a medicine, Chartreuse liqueur is now appreciated as a fine drink, good to serve with desserts and chocolate (especially green Chartreuse). It is simple to drink with ice but also in cocktails. The French also add it in recipes for cakes, mousses, sauces or soufflés.
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Recipe for French Sandwich (Croque Monsieur)
Recipe for French Sandwich (Croque Monsieur) - The recipe can be adapted and the ingredients can be changed, but with the ones below, the recipe is original and tastes authentic.
- 400 ml whole milk
- 3 tablespoons butter
- 4 tablespoons flour
- 3 tablespoons thyme
- 1 normal bread
- 3 tablespoons mustard
- 400 g sliced ham
- 400 g Gruyere cheese (you can use any other assortment, or cheese)
- 100 g race parmesan
- Heat the milk in a pot over low heat for about 5 minutes. Melt the butter in another pot. Add flour to it and mix well until smooth. Add thyme and gradually add the milk, stirring constantly. Let it simmer for 2 minutes, stirring occasionally so that it does not stick to the walls of the pot. Season with salt and pepper.
- Cut the crust on top of the bread. Cut the bread horizontally (or you can slice it and fill the slices with ingredients). Fill the bread with mustard, ham and half the amount of cheese.
- Place on a tray lined with baking paper. Put in the hot oven and leave it until the cheese melts and browns. Remove from oven when ready.
- Pour sauce over the layer of browned cheese. Sprinkle with the remaining cheese and Parmesan cheese. Put it back in the oven for about 10 minutes. Finally sprinkle with thyme.
The recipe for French Sandwich (Croque Monsieur) is served after it has cooled for 10 minutes, so that the cheese has time to be suitable for consumption. I wish you successful recipes and good appetite! [Wpurp-searchable-recipe] Recipe for French Sandwich (Croque Monsieur) & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]
BURGER VEGAN | Recipe + Video
Hello dear lusts. Today I prepared BURGER VEGAN. If you want to make a change in your diet I urge you to start with this delicious burger. The meatballs didn't come out dry at all, and thanks to the fresh vegetables, the burger comes out juicier. I hope you like today's recipe and enjoy it. I wish you a tasty day and good appetite!
- 700 gr. - red beans
- 2 medium onions
- 1 carrot
- 2 cloves of garlic
- 50 gr. - onion sprouts
- ½ teaspoon - dried basil
- 2 tablespoons & # 8211 crushed breadcrumbs
- ½ linguiriță - sweet paprika
- ½ teaspoon - chili pepper flakes
- 6 tablespoons & # 8211 ketchup
Method of preparation:
- Heat a frying pan over medium heat, pour oil into it and add diced onions, brown them for 3-4 minutes, then add the grated carrot and chopped garlic. Season with salt, black pepper and add dried basil.
- Stir and cook everything for 5-6 minutes or until the carrot is soft.
- Put the beans in a large bowl and start grinding them until you get a puree with lumps.
- Add on top of the cake prepared earlier, breadcrumbs, sweet paprika, chili pepper flakes, season with a little salt and mix everything together.
- First of all grease your hands with oil, then from all the beans form 6 meatballs the size of a burger bun.
- Place the meatballs on a baking sheet lined with baking sheet and bake in the preheated oven at 180 degrees C for 10 minutes. Then take them out of the oven and grease each meatball with barbeque sauce or ketchup.
- Return them to the oven for another 10-12 minutes or until nicely caramelized on top.
- Prepare the burger: take a bun cut in 2 and browned on the inside, grease the bottom with ketchup, arrange the bean meatball, put two slices of tomatoes, onion sprouts on top and cover with the other half of the bun.
- Serve the burger with whatever you want. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
Mix pastry flour and butter. Margarine for (soft) creams can be used instead of butter. Stir to blend. Dissolve the salt in cold water and add over the flour and butter mixture. Mix until a dough of medium consistency is formed. Don't overmix!
Next, take this dough, wrap it in plastic wrap and leave it to rest in the fridge for about 20 minutes.
The packing fat is prepared as follows: it is softened on the work table until it reaches a consistency approximately equal to the dough and it is shaped in the form of a sheet. If the margarine has too much water content, mix it with flour. The amount of flour added to the packaging fat is one-eighth of the amount of fat used.
Spread the dough on the work table sprinkled with flour in a rectangular sheet with the straightest corners, 1 - 1.5 cm thick. Put the fat in the middle of the dough sheet and fold the dough into three. Twist the piece of dough 90 degrees from its original position and spread it again on the sheet. Fold in four: the sides are folded in half, brush the excess flour on the surface of the dough and fold once more (double wrapping). Then wrap the dough in plastic wrap and leave to rest in the refrigerator for at least 20 minutes. This is the first packaging.
Repeat the packing operation three more times, with breaks between two successive packings of at least 20 minutes. Each time before rolling the dough is twisted so that it is packed in a direction perpendicular to the old packing direction. Each time the dough should be left to rest in the refrigerator for at least 20 minutes to allow the gluten network to relax. The dough should not be packed more than indicated because in this case the layers formed are compacted and no longer grow in the oven.
After the last packing, the dough can be shaped and baked immediately after the obligatory rest or it can be kept in the refrigerator to be used the next day, or it can be frozen and used after a longer period.
Modeling: it is recommended to use very sharp knives or knives so as not to damage the layered structure of the dough by defective cutting. Also, the dough will be processed in rooms with low temperature.
Spread the dough in a sheet, cut into the desired shapes and grease with egg so that it does not flow on the edges, because the egg prevents normal expansion in the oven and the products are deformed.
You can use a series of fillings, creams, toppings to decorate the products.
It is recommended that the products should not be placed immediately after modeling in the oven but should be left to rest in the refrigerator for about 30 minutes so as not to contract when baking.
Baking: it is differentiated according to the dimensions of the products. In general, French dough products are baked in a preheated oven at about 200 - 220 degrees C.
In the case of large products, for example sheets for napoleon, cream, tarts or others, they are baked at higher temperatures, the market is high enough and then the temperature is lowered to about 175oC and continue baking until they become crispy and golden.
This dough is used to obtain a series of products, such as: fruit tarts, napoleon, shells, rolls, palms or pies.
10 rules of French kissing that will conquer any man
Kissing seems to be one of those things that people instinctively do, such as yawning, stretching, or scratching. What could be so complicated about two pairs of close lips?
But the truth is that some kisses can destroy relationships, because if they are bad you will not want to be repeated.
Here are some things to keep in mind if you want the person you are kissing to want more, not to leave eating the earth.
1. Make sure you breathe fresh
Make sure your breath is fresh, mentholated or sweet. Few things are more repulsive than a mouth that smells of garlic or old fish.
2. Be sure to have soft lips
Soft lips mesmerize you and make you want to kiss them. Make sure you moisturize your lips and take care of them properly.
3. Subtly open your mouth
Gently move your lips away. Remember not to swallow your partner's head. Don't open your mouth so wide that your partner thinks he needs to learn to swim in your saliva.
4. Start gently and continue slowly
Gently massage her lips between yours. You should start with the lower lip and then move on to the upper lip.
5. Change things a little
After massaging his lips for a while, change the tactics a little. Become a little more aggressive and squeeze his lips between yours. No, you don't have to crush them - you just have to show them that you are passionate.
6. Don't look for his tongue right away
Tongues usually meet during a kiss. However, he did not look for his partner's language with all his heart. If you do that, it's quite possible that he won't be able to breathe.
7. Kiss her mouth
Kiss her mouth everywhere - in the corners, upper lip, lower lip. After that, withdraw a little before the kiss continues.
8. Use your teeth
That doesn't mean you should bite him as hard as you can - be as delicate as possible. Use your teeth by squeezing his upper or lower lip a little or brush your teeth a little over his lips for a different sensation.
Don't stay tense. You should not think about what the kiss should be like, if you like it or if you are going to another date. This type of stress will make you stick like a stick in your partner's arms.
10. Let him kiss you
When learning about how to kiss a man, women often fall into the trap of believing they have to do all the work. You don't have to - you only have to do half or even less. If you don't necessarily want to be the one to dominate, let him take control and lead the kiss.
Kisses, if done properly, are far more important than you might think. Make your partner want more.
Read also: 12 MISTAKES you make when you KISS
We all look forward to the first kiss from the person who makes us have butterflies in our stomachs. The kiss is definitely very exciting the first time. A single kiss can shape or ruin your relationship. It's the most intimate act that can take you to the next level. Although it is a very natural ability, there are some mistakes that people make that can ruin all its charm. These mistakes are quite common, but once you know them you can easily avoid them.
Here's what it's all about:
1. Bad breath
Always try to have chewing gum or mentholated candy with you!
2. Too fast movements
Do not use too much force during the kiss. Don't rush and enjoy every moment.
3. Too much language
If your tongue moves too much, it's not good. Take it easy.
4. Too much saliva
She will not be happy to have your excess saliva on her face and neck. Take care.
5. You start touching her too quickly
Don't rush to the next level if you don't want to be turned away.
6. You use your language too little
If your partner uses his tongue and you do not, at all, the situation will be strange. Come to her aid.
7. You are not relaxed
Don't make your partner tense. Try to be more relaxed.
8. Take care of your teeth
It's not fun to grit your teeth. Be careful!
9. There is not enough variation
Try different types of kisses, otherwise it will become boring.
10. Cracked lips
Before kissing, apply some lip balm.
11. Close your eyes!
Don't keep your eyes wide open when you kiss someone.
12. You kiss too early
If you hurry things up, the first kiss may be embarrassing. Find the right time.
Read also: How to save your RELATIONSHIP: 5 things to do before you BED
It takes a lot of effort if you want a relationship to last over time, because it's not easy to have a good relationship with your partner for longer. You will always face obstacles and problems that you have to overcome without distancing yourself from each other.
Relationships need to be nurtured as if they were flowers - often, little by little - so that you don't get to the point where they start to fall apart.
Here are some tips to help you save your relationship - every night:
1. Talk openly
Many couples make the mistake of going to bed without discussing the things that upset and displease them. This habit grinds your relationship over time, so try to talk in a calm and warm tone. Do not try to blame each other, but try to find solutions.
2. Put technology aside
You may be very good friends with the Internet, but it should not interfere with you and your partner. Do not use your laptop, TV or telephone for at least half an hour before bedtime. This way you will have time to really talk, looking into your eyes. This will create a special connection between you.
Kissing is a very intimate gesture that can help you save your relationship, because it quickly eliminates stress and anger. The fire of passion must not be extinguished if you have been together for a long time. Whether you make love or not, kiss for a few minutes in the evening, before bed, paying attention to every sensation, every movement.
4. Caress and caress yourself
You do not need specialized studies to save your relationship. It should be obvious that physical touch works wonders for a couple. When you go to bed forget about any quarrel and take each other in your arms, caress yourself and say nice words. You will have a beautiful relationship if you turn these gestures into a ritual.
5. Make declarations of love
Of course it's something special when you say "I love you!" for the first time, but you should say these words quite often. Pay attention to all the things you like about your partner and don't be shy to compliment him frequently. He should do the same.
Also, try to have a relationship based on trust, which is essential:
1. Acknowledge your mistakes
Mistakes - everyone makes them, but few admit them. If your goal is to get someone to trust you, acknowledging that you were wrong is not optional.
2. Keep your word
Someone who is consistent and trustworthy gains people's trust faster. If you make a promise, keep your word.
Commitment and trust are mutual issues. Have you seen the movie Meet the Parents? Robert Deniro's character (Jack Burns) tells Greg (Ben Stiller), "I'm not hiding anything from you and you're not hiding anything from me - that's the way it is." So it is with confidence.
4. Listen carefully
Attention involves observation without judgment. People you trust are probably willing to listen to you anytime. That's rare today.
5. Show interest
Demonstrating interest builds relationships and strengthens trust, being essential for developing and maintaining a relationship. Show that you are interested by being curious and asking honest questions.
French menu - Lunch
After this delicious starter http://gastropedia.ro/menu-francez/ we propose a Ratatoille that will surely satisfy the preferences of vegetarians. Also, this dish is famous and often recommended by those who fast.
Ingredients used: bell peppers, onions, zucchini, eggplant, garlic, tomatoes, parsley.
And as we want not to omit any detail in our culinary foray, we present a broken dessert from the picturesque geography.
Basic ingredients: fresh cherries, eggs, flour, almond flakes, sugar, vanilla.
Now you can sit quietly until dinner, although the hourglass sand drains quickly at the crossroads of the two seasons.
To fill the remaining time, we suggest you listen to a great artist and emblem of the French Republic.