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Старый 12.01.2019, 11:50   #1 (permalink)
Аватар для Ta.
Регистрация: 09.10.2017
Из: за
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По умолчанию Французские фишки

Есть простые блюда, есть посложнее, но есть малоизвестные у нас блюда, а они интересны. В общем-это не блюда, но интересное добавление к блюдам.


Rouille (pronounced: [ʁuj], French 'rust') is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.[1] It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.


2 egg yolks
2 cloves garlic, crushed
125ml ( 1/2 cup) vegetable oil
125ml ( 1/2 cup) olive oil
2 tablespoons reserved broth or water
1 pinch cayenne pepper
3 teaspoons tomato paste


Process egg yolks and garlic in a food processor until combined. With motor running, add half the combined oils, drop by drop at first, then in a thin stream until thick and emulsified. Add 1 tablespoon reserved broth. Add remaining oils in a thin steady stream until emulsified. Season with salt. Add remaining 1 tablespoon broth, cayenne and tomato paste, and process to combine.

Marseille Recipe:


2 chili peppers
4 cloves garlic [ail]
1 cup olive oil
1 egg yolk
1 handful bread
1 Tblsp rock salt


1. Trim, de-seed and chop finely the peppers.
2. In a mortar, crush the peppers, garlic, rock salt and olive oil (1 teaspoon) together to obtain a thick paste.
3. Crumble the bread, moisten it with hot water (or the bubbling broth if you're preparing a fish soup or bouillabaisse), and press it into a tight lump, squeezing out the liquid.
4. Add the bread lump to the paste and beat, adding olive oil, until you've raised a smooth sauce. If the sauce tends to separate, add another tight lump of bread and hot broth, and keep beating.



4 garlic cloves, crushed
1 medium red chilli, deseeded and roughly chopped
1 large red pepper (capsicum)
1/2 tsp smoked paprika (hot or mild)
180ml olive oil
2 tbsp fresh white breadcrumbs
maldon salt and freshly ground black pepper


1.Place the red pepper under a hot grill and cook for 5 minutes on both sides, so that it softens and the skin is slightly charred.
2.Remove the pepper from the grill and peel the skin with a small knife. Halve the pepper remove the seeds and roughly chop the flesh.
3.Place the garlic, chilli, pepper and smoked paprika in a food processor or blender and puree to a smooth paste.
4.With the motor running gradually pour in the olive oil until well combined, finally blend in the breadcrumbs.
5.Season the rouille to taste. Serve

Spicy Rouille

1/4 cup chopped jarred roasted red peppers
3 tablespoons reduced-fat mayonnaise
2 teaspoons lemon juice
1 teaspoon minced, garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 Pinch saffron

Combine red peppers, mayonnaise, lemon juice, garlic, salt, pepper, cayenne and saffron in a food processor; pulse, scraping down the sides as necessary, until smooth.

By James Martin

1 garlic clove, crushed
1 lemon, juice only
3 tbsp capers, chopped
6 anchovy fillets, chopped
250g/9oz black olives, pitted
small bunch fresh parsley, chopped
salt and freshly ground black pepper
2-4 tbsp extra virgin olive oil


1.To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste.
2.For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.
3.Season to taste if necessary.

Celeriac remoulade

Хорошая вещь на самом деле, но нашему человеку практически неизвестна.

650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip)
1 lemon, juice only

For the dressing
6 tbsp light mayonnaise
1 tbsp Dijon mustard
½ lemon, juice only
pinch of sugar
salt and freshly ground black pepper

Preparation method
1.Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
2.Mix all the dressing ingredients together and season with salt and pepper.
3.Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.



½ small celeriac, cut into thin strips
½ lemon, juice only
2 tbsp double cream
3 tbsp good-quality mayonnaise
2 tsp Dijon mustard
salt and white pepper

Preparation method

1.Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.
2.Mix the double cream, mayonnaise and mustard together then stir into the celeriac.
3.Season with salt and white pepper.
4.Place in the fridge for a couple of hours for the flavours to develop before serving.


И немного итальянского. Хорошо с пастой.

Pesto (Italian pronunciation: [ˈpesto]) or, in extenso, pesto alla genovese (Italian pronunciation: [ˈpesto ˈaːlla genoˈveːse]), is a sauce originating in Genoa, the capital city of Liguria, Northern Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil.

By Jamie Oliver


• ½ clove garlic , chopped
• sea salt
• freshly ground black pepper
• 3 good handfuls fresh basil , leaves picked and chopped
• 1 handful pine nuts , very lightly toasted
• 1 good handful Parmesan cheese , freshly grated
• extra virgin olive oil
• 1 small squeeze lemon juice , optional

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.
Отщепенец likes this.
Справедливость выше закона.
Ta. вне форума   Ответить с цитированием
Старый 14.01.2019, 13:58   #2 (permalink)
Аватар для Отщепенец
Регистрация: 02.07.2013
Из: Me
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По умолчанию

обожаю песто!
Красота - это страшная сила!
Отщепенец вне форума   Ответить с цитированием


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