Mope oa linaoa tse hloekileng le asparagase ka lero la truffle
4 likarolo tsa sejana
Seo u se hlokang:
- 500 g ya asparagus e tala
- 500 g, linaoa tse ncha tse tala
- 2 shallots eiee
- 50 ml ya veine e omileng e omeletseng
- 200 g ya botoro
- 10 ml ea lero la truffle
- 20 dikgerama tsa truffles
- letsoai, pepere e ntšo
Seo u lokelang ho se etsa:
Hloekisa kemiso e tsitsitseng, tlosa liphello tse thata. Linaoa le asparagase ka bomong li tšela metsi a belang, li tlisa pheha, pheha metsotso e 2, penya ka colander, otla metsi a leqhoa. Haholo finely chop shallots, kenya saucepan, tšela veine e tšoeu, tlisa ho pheha, pheha bakeng sa metsotso e 2. Butle-butle, ho susumetsa, ho khanna ka likotoana tse nyenyane tsa oli. Tšela lero la truffle, beha linaoa le asparagus, letsoai le pepere, mofuthu. Sebeletsa hang-hang ha ho futhumala, o tšeloa ka likarolo tsa truffles. Likhooa tse ncha li ka nkeloa sebaka ka oli ea makoala e entsoeng ka makotikoti kapa oli e monate. Jusi ea truffle e rekisoa li-supermarketeng tse khōlō.
Khomo ea nama ea khomo e nang le veine e khubelu jelly
4 likarolo tsa sejana
Seo u se hlokang:
- 400 g ea nama ea nama ea likhomo e le 'ngoe
- 4-5 makala a oregano
- oli ea mohloaare e sa lekaneng
- letsoai, pepere e ntšo e ncha
Bakeng sa galactobureko:
- Lintlha tse 8 tsa teko ea filo
- 400 g ya litapole
- 70 ml ya lebese
- 3 yolks
- 300 g ya botoro
Bakeng sa jelly:
- 200 di ml ea veine e khubelu e omeletseng
- 20 g ea tsoekere
- 5 g ea gelatin
- letsoai, mosi oa allspice le pepere e ntšo
Bakeng sa ho ipeha tlasa:
- 300 ml ea veine e khubelu e ommeng
- oli ea mohloaare e sa lekaneng
- asene ea balsame
Seo u lokelang ho se etsa:
Khaola setlolo ka letsoai le pepere, tšela ka oli ea mohloaare, fafatsa makhasi a oregano le menoana ka menoana, u hloekise le sebaka sehatsetsing ka lihora tse 24. Bakeng sa gelatin soak gelatin ka 1 tbsp. l. metsi a batang metsotso e 10, kopanya le veine e khubelu, tsoekere, letsoai le linoko, mofuthu oa ho qhibiliha tsoekere le gelatin. - tšela sekontiri se nang le mahlakore a mabeli 'me u pholile, 2 h. Bakeng sa galactobureko litapole, pheha, ts'ula, o omme, u li pshatse ka lebese le futhumetseng le halofo ea oli. Eketsa yolks, letsoai ho latsoa, pholile. Folisa li-sheet tse peli, u li koahele ka botorate e qhibilihisitsoeng. Beha litapole tse pholileng bohareng, kenya li-enfelopo, u li tšele ka har'a betere ea ho baka, tšela botoro e setseng, u bohe ka ontong ea preheated ho 180 ° C ho fihlela u le putsoa ka khauta, hoo e ka bang metsotso e 15. Ho sa le joalo, chesa pata ea ho chesa le ho chesa monate ho tsoa mahlakoreng 'ohle, e le hore nama e "tšoare", metsotso e ka bang 3. Veine e khubelu e fetohe mouoane ho fihlela ho 70 ml. Otla oli ea mohloaare e nang le asene e nyenyane ea balsame. Khaola nama hore e be likotoana tse tšesaane, tšela sauce ea veine, haufi le ho hlahisa galactobureko le veine ea jelly e hlakiloeng. Sebeletsa ka motsoako oa oli le asene.
Anolotti carbonara le sturgeon caviar
4 likarolo tsa sejana
Seo u se hlokang:
- 200 g ea phofo
- Mahe a 2
- 8 yolks
- 2 tsp. gelatin
- 50 g ya pecorino chisi
- 2 tbsp. l. ho hlajoa ka tranelate
- Letsoai, pepere e ntšo, e-ja
Bakeng sa sauce:
- 4 dilae tse 4 tsa bacon
- Oiii e onion
- 1 clove ea konofolo
- 30 ml ea veine e omileng e omeletseng
- 250 ml moro oa kana
- 50 g ea botoro
- 5 chives ea chives
- lisebelisoa tse ling tsa Parmesan
- letsoai, pepere e ntšo
- 20 g ea sturgeon caviar
Seo u lokelang ho se etsa:
Bakeng sa hlama kopanya phofo le mahe le letsoai, kopa hlama, e phuthele filiming, e behe fereji ka hora e le 1. Bakeng sa ho tlatsa, soak gelatin ka 2 tbsp. l. metsi a batang. E otla yolks ho tloha ho 2 tbsp. l. metsi a chesang ka har'a foam, eketsa gelatin e entsoeng ka metsi le pholile. Beha grated pecorino, letsoai, pepere le nutmeg. Kopanya le tranelate ea shapuoa. Fokotsa hlama ka ho fokolang, e khaola ho eona ka bophara ba cm 8. Bohareng ba nkho e 'ngoe le e' ngoe e behe 1 tsp. tlatsa, holimo ka nkho e 'ngoe' me u sebetse metse ka lehe la yolk. Bakeng sa sauce khaola bacon e hlobolisa, chop ea shallots, konofolo le chives. Fry bakon ka 1/3 botoro, beha shallot le konofolo, tšela veine e tšoeu, eketsa moro le ho tloha metsotso e 3-4. ka mollo o monyenyane. Fokotsa morobo o hlahisoang ka har'a sieve e ntle ka sekotlolo ebe o tlisa pheha. Eketsa botoro le li-chives tse setseng, nako le letsoai le pepere. Pheha aniolotti ka metsi a tukang a letsoai, metsotso e 3. Beha lipoleiti tse futhumetseng, tšela moriana, u khabise ka caviar. Kenyelletsa hang-hang.
Letlapa la puo ea leoatle ka Normandy
4 likarolo tsa sejana
Seo u se hlokang:
- Lihlopha tse 4 tsa puo ea leoatle (letsoai la litlhapi)
- 250 g li-mussels tse hloekileng ka likhetla
- 100 g ya shrimp e tala e tala
- 150 g li-mushroom
- 200 di ml ea veine e ommeng e omeletseng
- 150 di ml ea tranelate e monate
- 100 ml ya lebese
- 100 ml moro oa litlhapi
- 50 g ea botoro
- lero la halofo ea lemone
- letsoai, pepere e ntšo e ncha
Seo u lokelang ho se etsa:
Pheha tlhapi eo e kopantsoeng ka motsoako oa 20 ml ea veine e tšoeu le 100 ml ea metsi holim'a mocheso o fokolang, metsotso e 10. Li-mussels tse hlatsoitsoeng hantle li kenya pane e hloekileng, eketsa 80 ml ea veine e tšoeu, koala sekoahelo ka thata le ho apara mocheso o mofuthu. Hang ha li-mussels li buleha, li ntše likhetla. Tlosa metsi a lokolotsoeng ka har'a sieve 'me ue boloke. Bakeng sa spaghetti ka sekoahelo, kopanya tranelate, lebese, tse setseng 100 ml ea veine, moro oa tlhapi le mokelikeli o setseng ho tloha ho pheha. Letsoai le pepere. Pheha ka mocheso o tlaase ka metsotso e 15. Khabeloa u tšabe li-mushroom, ka monate ka botoro, metsotso e leshome. Etsa ka har'a colander ebe u eketsa moriana hammoho le shrimps le mussels. Pheha ka mocheso o monyenyane ka metsotso e meng e 10, ebe u tšela lero la lemone. Sebeletsa puo ea leoatle ka sauce.
Li-pastry tse nang le mafura a nang le liapole tsa caramelized
4 likarolo tsa sejana
Seo u se hlokang:
- 250 g ea mekotla ea lerata
- 4 diapole tse mahareng tse mahareng
- 250 g ea tsoekere e nyenyane ea 'moba
- 160 g ya botoro
- 120 ml ea Calvados
- Nete
- 2 vanilla pods
- tranelate e ntle kapa tranelate e bolila
Seo u lokelang ho se etsa:
Tlosa ka ntle ho mokotla, oe emele ka fereko. U sebelisa polaiti ea cardboard ea 12-15 cm, bophara ba makhasi. Beha hlama ka lakane ea ho baka: bakeng sa 1 ho sebeletsa-1 sekotlolo sa hlama. Liapole tsa peel tse tsoang peel le tse ka sehloohong, khaola nama e be liphae tse tšesaane. Beha liapole holim'a hlama e qhibiliha, fafatsa le tsoekere. Bohareng ba beha sekotlolo sa botoro boholo ba nate. Noa ka pele ho khoeli ea 190 ° C ka metsotso e 18. Hang ha likobe li se li loketse, li behe holim'a sejana se seholo. Preheat Calvados, e tšollele holim'a mahobe a mofuthu 'me ue chese. Lijo tse halikiloeng pele li sebeletsa li khabisa ka makhasi le lilae tsa vanilla pod ho etsa hore li shebahala joaloka stalk le lekhasi la apole. Sebeletsa ka tranelate e monate kapa tranelate e bolila.
Enfelopo ea Crispy e nang le camembert, liapole le lettuce
4 likarolo tsa sejana
Seo u se hlokang:
- 4 maqephe a hlama, briquette kapa filo
- 4 diapole tse ommeng tse thata (granny smith, renet)
- 80 g ya botoro
- 1 Keteka Circle
- 2 tbsp. l. lebese
- letsoai, pepere e ntšo e ncha
- 200 dikgerama tsa salate li tlohela ho kenya
Seo u lokelang ho se etsa:
Tšoaea liapole tse tsoang peel le mantlha, khaola nama ka likhahla tse nyane. Ka pan, ho chesa 30 g ea botoro. Ha oli e qala ho pheha, beha liapole 'me u phehe ka mocheso o mofuthu metsotso e 10, u susumetsa ka linako tse ling. Letsoai le pepere. Khaola camembert ka halofo le ho khaola likotoana tse nyane. Pepere. Etsa oli ebe o silafatsa maqephe a hlama ka borashe. U ka arola lakane e le 'ngoe e kholo likarolo tse peli - joale lifelopo tse tla ba tse nyane. Beha likarolo tsa liapole le camembert bohareng ba ntlha e 'ngoe le e' ngoe ea hlama, e e sotha, ebe o e penya e le hore lifelopo tseo li hlahe. Nthong e setseng e futhumetseng, futhumatsa li-enfelopo ho 'mala oa khauta, u litele, ka metsotso e 2-3. ka lehlakoreng le leng. Apara sekotlolo se seholo sa salate, se ratoang ke tatso ea hao, ho potoloha ho jala enfelopo le camembert.