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Les recettes de Nigella
PostPosted: Thu 12 Sep - 12:53:48 (2019) Reply with quote
Bonne Maman
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Des coquillages et du chorizo... mélange intéressant !

Clams With Chorizo


Ingredients

Serves: 2-4, depending whether it's part of or a whole meal

1 kilogram clams
500 grams chorizo (cut into fat coins)
125 millilitres amontillado sherry
3 x 15ml tablespoons snipped chives

Method

Put the clams to soak in a big bowl of cold water, or directly in the sink.

Fry the sliced chorizo in a dry, large, cast-iron or heavy-based pan or wok that comes with a lid.

Once the chorizo is coloured a little and has given up some madly orange oil, remove the crisp coins to a piece of foil and wrap them up to keep them warm.

Drain the clams - throwing away any that remain open or whose shells are broken - then add the closed clams to the layer of chorizo oil oozed in the pan. Turn the heat up high, splosh in the sherry and clamp on the lip.

Cook for 2-3 minutes, by which time the clams should have opened. Discard any that have not. Take the pan off the heat.

Return the coins of chorizo to the pan, with the chopped chives and stir through.

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Les recettes de Nigella
PostPosted: Sun 15 Sep - 19:59:27 (2019) Reply with quote
Bonne Maman
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Une alléchante recette de gâteau-meringue...

Forgotten Pudding


Ingredients

6 large egg whites
½ teaspoon salt
250 grams caster sugar (for the meringue)
2 teaspoons caster sugar (for the topping)
½ teaspoon cream of tartar
1 teaspoon vanilla extract
butter for greasing
250 millilitres double cream
4 passionfruit
175 grams blackberries
175 grams quartered strawberries

Method

Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF.

In a large bowl, whisk the egg whites and salt until peaks begin to form.

Gradually add the 250g / 1¼ cup of sugar, then the cream of tartar and vanilla, whisking all the while at speed, until the whites are stiff and glossy.

Butter a swiss roll tin then spread evenly with the meringue mixture.

Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door or even thinking of peeking.

When you want to serve it, remove to a large plate.

Whisk the double cream until thick but still soft and spread over the marshmallow meringue.

Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of caster sugar and arrange them on the cream, too. Cut into slices; I cut 3 down and 2 across to make 12 squares.

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"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Tue 24 Sep - 14:30:58 (2019) Reply with quote
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Une bonne soupe aussi réconfortante pour les yeux que pour le corps ?

Happiness Soup


Ingredients

500 grams yellow courgette
zest and juice of 1 lemon
3 tablespoons olive oil
1 teaspoon turmeric
1 litre vegetable stock (or chicken stock for non-vegetarians)
100 grams basmati rice
maldon salt
pepper

Method

Cut the courgettes - wash them by all means if you want, but don't bother to peel them - into 5mm / one-eighth of an inch rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened.

Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. And for the stock here, as usual I make up some bouillon concentrate with water; you could use vegetable stock if you prefer, but I love the mellow goldenness you get from chicken.

Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender. Taste for seasoning.

Leave to cool slightly before serving so that you eat the soup warm rather than hot.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Sun 29 Sep - 23:18:08 (2019) Reply with quote
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Un gâteau fort appétissant... Juste ce qu'il faut pour se consoler de l'automne ...

Honey Cake


Ingredients

500 grams plain flour
3 teaspoons baking powder
200 grams soft light brown sugar
3 teaspoons bicarbonate of soda
1 teaspoon mixed spice
2 eggs
250 grams butter
300 millilitres golden syrup
300 millilitres milk

Method

Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.

Grease and line a 25cm/10inch springform tin.

Put the flour, baking powder, sugar, bicarbonate of soda and mixed spice into a bowl.

In another smaller bowl beat the eggs.

Melt the butter and golden syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.

Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.

Let the cake cool in the tin completely before you take it out and serve.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Tue 1 Oct - 00:53:52 (2019) Reply with quote
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Un plat chaud bien réconfortant quand l'air fraîchit

South Indian Vegetable Curry


Ingredients

2 x 15ml tablespoons garlic infused olive oil
1 onion (peeled, halved and cut into half-moons)
pinch of sea salt flakes
1 green chilli (de-seeded and finely chopped)
2 cm chunk fresh ginger (peeled and cut into fine strips)
¼ teaspoon crushed chilli flakes
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 x 400 millilitres can coconut milk
600 millilitres vegetable stock
1 teaspoon sugar
1 x 15ml tablespoon tamarind paste
350 grams cauliflowers (broken into florets)
350 grams broccoli (broken into florets)
100 grams fine green beans (trimmed and halved) (large handful)
125 grams baby sweetcorn (halved)
150 grams sugar snaps
2 x 15ml tablespoons chopped fresh dill or coriander, or mixture

Method

Heat the oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.

Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.

Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.

Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.

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"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Fri 4 Oct - 17:48:53 (2019) Reply with quote
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Irrésistible recette de crème brûlée... J'en ai l'eau à la bouche !

Creme Brulee


Ingredients

600 millilitres double cream
1 vanilla pod
8 large egg yolks
3 tablespoons caster sugar
approx. 6 tablespoons demerara sugar

Method

Put a pie dish of about 20cm / 8 inches diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.

Put the cream and vanilla pod into a saucepan and bring to boiling point, but do not let boil. Beat the eggs and caster sugar together in a bowl, and, still beating, pour the flavoured cream over it, pod and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens: about 10 minutes should do it. You do want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.

When the cream's thick enough, take out the vanilla pod, retrieve the pie dish and pour this creme into the severely chilled container. Leave to cool, then put in the fridge till truly cold. Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered tortoiseshell covering on top.
Put back in the fridge if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Wed 9 Oct - 10:08:19 (2019) Reply with quote
Bonne Maman
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Un moelleux gâteau au chocolat... rien de mieux pour adoucir la peine devant les malheurs de notre monde à l'envers.

Chocolate Cloud Cake


Ingredients

For the Cake

250 grams dark chocolate (minimum 70% cocoa solids)
125 grams unsalted butter (softened)
6 large eggs (2 whole, 4 separated)
175 grams caster sugar
2 tablespoons cointreau (optional)
grated zest of 1 orange (optional)

For the Cream Topping

500 millilitres double cream
1 teaspoon vanilla extract
1 tablespoon cointreau (optional)
½ teaspoon unsweetened cocoa powder (for sprinkling)

Method

Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.

Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.

Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.

Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.

Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Sat 12 Oct - 01:09:38 (2019) Reply with quote
Bonne Maman
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Quand la saison devient froide, il est bon de se réconforter avec une bonne soupe...

Broccoli and Stilton Soup


Ingredients

3 tablespoons garlic infused olive oil
6 spring onions (finely chopped)
2 teaspoons dried thyme
1 kilogram frozen broccoli
1250 millilitres hot vegetable stock (from concentrate or cube)
200 grams crumbled or chopped stilton cheese
freshly ground black pepper
1 long fresh red chilli pepper (deseeded & finely chopped (optional))

Method

Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.

Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.

Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.

Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.

Scatter with a confetti of red chilli dice on serving, if you feel like it.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Mon 14 Oct - 14:29:25 (2019) Reply with quote
Bonne Maman
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Un plat d'automne, de Thanksgiving ou de Noël... A consommer sans modération tant que dure la saison des potimarrons et autres butternuts...

Butternut Squash With Pecans and Blue Cheese


Ingredients

2 kilograms butternut squash
3 tablespoons olive oil
6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
100 grams pecan nuts
125 grams crumbled roquefort cheese (or other blue cheese)
salt (to taste)
pepper (to taste)

Method

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1 inch cubes; you don't need to be precise, just keep the pieces uniformly small.

Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.

Check seasoning and add the last of the thyme, torn into small sprigs to decorate.

_________________
"Si je meurs demain, je me regretterai, parce que je m'entends assez bien avec moi-même"

Les recettes de Nigella
PostPosted: Today at 13:46:55 (2019)
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Les recettes de Nigella
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