Souris d'agneau à la bière blonde

Introduction:  The first week-end in France, I was in a restaurant with my French’s family and we  ate an appetising meal “Souris d’agneau à la bière blonde”. You can ask why I haven’t written this repice before, that’s because I didn’t have it and yesterday I have found it by chance in a cookery book. So, we have tryed to cook this meal again and it was fantastic!

Ingredients:

-          4 lambs shanks.

-          10 garlic clove.

-          4 shallots.

-          200g smoked lardons.

-          6 laurel-leaf.

-           50 cl lager.

-          2 tomato.

-          1 courgette.

-          Salt and pepper.

Preparation (1h 30):

-          Preheat the oven at 210°C.

-          Put the butter in a big plate and next put the lambs shanks.

-          Salt and pepper it.

-          Pell the shallots and the garlic and cut them in two parts.

-          Cut the tomatoes and the cou

-          Put in the plate the garlic, the sallots, the tomatoes and the courgette as well as the laurel. Then pour the beer.

-          Put the plate in the oven for 1 hour.

-          Decorate as you prefer.

And finish!! Here you are an easy and delicius meal!! Enjoy your meal!

Ariadna Cobo Barea. 

Carbonnade Flamande

Introduction: Last Tuesday, my family decided to prepare a typical meal of this región (Nord-Pas-De-Calais), so they cooked a “Carbonnade flamande”.

Preparation:

-          60 g margarine.

-          1,5 kg beef.

-          300 g onions.

-          2 dessert spoon of flour.

-          1 l Ch’ti beer.

-          1 mixed herbes.

-          1 dessert spoon of vergeoise.

-          1 dessert spoon of mustard.

-          3 slices of gingerbread.

-          Salt and pepper.

Preparation (3h 30):

-            Melt the margarine in a casserole.

-          Cut the meat in cubes and glaze it.

-          Let cook until it is brown and after take them from the casserole.

-          Next, cook the finely chopped onions in the same casserole.

-          Then , add the meat and the flour and mix the preparation.

-          Cover the meat with the water and the beer, also salt and pepper.

-          Add the mixed herbes and let simmer for 2 hours.

-          Mix the vergeoise, the mustard and some cooking juices.

-          Add this mixture to the meat as well as the slices of gingerbread, and let cook for 1 hour.

And here you are a “Carbonnade flamande”. It’s recommended to serve it with some chips and salad. Delicious!!!!

Ariadna Cobo Barea.

Halloween's meal

Introduction: Like I’ve told in the last article, I had a fantastic Halloween party, so here are some recipes.

Witch’s fingers!

Ingredientes (portion for 16 fingers):

-          4 Strasbourg sausages.

-          1  packet of puff pastry.

-          16 chips.

-          1 beaten egg.

Preparation (35 minutes):

-          Cut the sausages in two parts.

-          Spread the puff pastry et cut it in strips with the lenght of a sausage.

-          Then, wrap the sausage et the chip in the puff pastry and  seal well.

-          Cut up a nail shape on the top or the pastry and cut some edges to make it more realistic.

-          Make small incisions with a knife to mimic the phalanges. Using a brush, smear with the beaten egg.

-          Finally, put the preparation in the oven preheated at 180° C. Let for 20 minutes.

-          Serve hot with ketchup or  tomate sauce.

Halloween Blob Muffins !

Ingredients:

-          1 natural yoghurt.

-          2 yoghurt’s pot of flour.

-          ½ packet of yeast.

-          2 eggs.

-          200g bacon.

-          10 cl olive oil.

-          10 green olives.

-          10 mini tomatoes.

-          6 slice of cheddar.

-          ½ slice of ham.

Preparation:

-          Preheat the oven at 150° C.

-          Prepare six mould to put the preparation.

-          In a bowl, mix the yoghurt with the eggs, next add the flour and the yeast.

-          Also add the oil, with the tomatoes and the olives cut small  slices.

-          Slip it into the moulds et put it in the oven for 20-25 minutes.

-          Put the cheese on the muffins and put them on the oven again.

-          Let cool down before decorate the muffins.  

-          For the decoration, make the tongues with the slice of ham and the eyes with the olives.

Halloween's skull! 

Ingredients:

-          Some slices of cured ham.

-          Sweets eyes.

-          2 raisin.

Tools:

-          Cling film.

-          A plastic skull.

Preparation:

-          Cover the skull with the cling film, but have attention, this mustn’t be too stretch.

-          Put the sweet eyes on the skull.

-          Next, cover the rest of the skull with the slices of cured ham.

-          Finalement, put the two raisins making a nose. 

Now, you have an incredible Halloween's menu which will frighten all the people! :O

Ariadna Cobo Barea.

Recette: Hachis Parmentier

Une des plats que j'ai goûté ici en France et que j'ai bien aimée a été le Hachis Parmentier.

Ingredients:

Pour le hachis:

600g de bœuf bouilli (pot au feu).

2 oignons.

2 gousses d'ail.

1/4 botte de persil plat.

30g de graisse de canard.

Fleur de thym (pour donner du arôme).

Pour la purée:

1'5 kg de pomme de terre.

2 dl de lait entier.

1 dl de crème fleurette.

Noix de muscade (optionnel)

50 g de gruyère râpé.

Assaisonnements:

Sel fin et sel grosse.

Poivre du moulin.

100 g de beurre.

Préparation:

Réaliser la purée:

Cuire les pommes de terres épluchées et coupées en cubes départ eau froide avec du gros sel.

Chauffer le lait et la crème avec une pincée de noix de muscade.

Égoutter les pommes de terre cuites et les écraser en ajoutant le mélange lait et crème. Ajouter le beurre en parcelles et rectifier l'assaisonnement.

Réaliser le hachis:

Suer les oignons ciselé et l'ail haché à la graisse de canard pendant 10 minutes sans coloration.

Ajouter la viande de bœuf haché. Ajouter le persil ciselé et le thym. Rectifier l'assaisonnement.

Realiser le gratin:

Disposer une couche de purée au fond du plat beurré.

Alterner les couches de hachis et de purée.

Saupoudrer de gruyère râpé et gratiner au four chaud à 180°C.

Voilà un plat magnifique, il faut le goûter! Mais attention, c'est un plat un peu lourde, donc c'est mieux de le manger le midi.  Bon appétit!!

Lucía González Marañón.

Gratin Dauphinois

Ingredients

1.5 kg of potatoes                              180 ml of milk                  
90 g of cheese gruyere                        Black pepper
1 glove of garlic                                  300 cl of cream
Salt



Directions

1. Peel the potatoes and cut them in thin slices. Put them in the microwave to heat them slightly.
2. Grate the cheese.
3. Cut in two the glove of garlic and rub the edge of the recipient with it. Then, daub the bottom with butter.
4. Mix the liquid cream with salt and pepper.
5. Cover the bottom of the recipient with a layer of potatoes, and pour some cheese and liquid cream over it. Do the same thing two more times.
6. Add a glass of milk to cover the potatoes.
7. Bake in the oven for 2 hours at 160 ° C, first covered and then uncovered the last 20 minutes and with a layer of grated gruyère to brown well.
8. Let it rest for 10 minutes before serving it.



And that's it!! An easy and delicious recipe! Enjoy it ;)



Marta Frias Castillo

Tartiflette

Introduction: The last week, we were on holidays and we decided to prepare a delicious French recipe: “Tartiflette”.

Ingredients (serves: 4 people):

-         1 Reblochon cheese.

-          14 pommes de terre rattes (they are the potatoes which are very tasty and you don’t have to peel them, since their skin is very thin!).

-          1 onion.

-          120 g bacon.

-          20 cl crème fleurette.

-          40 cl white wine.

-          80 g butter.

-           Salt and pepper.

Preparation (60 minutes):

-          Cook the potatoes with their skin in a casserole while 25 minutes.

-          Slice thinly the onion and fry it with the butter while 5 minutes.

-          Add then, the white wine and let settle.

-          Next, fry lightly the bacon.

-          Peel the potatoes and cut in slices.

-          Mix the potatoes, the onion and the bacon with the “crème fleurette”, add salt and pepper. Then, dump the preparation in a plate.

-          Cut the “Reblochon” in two parts.

-          Put the “Reblochon” on the plate whit the preparation.

-          Put the preparation in the oven while 15 minutes (180º).

And it’s all! You have a delicious “Tartiflette”!

Ariadna Cobo Barea.

Leek Quiche

Today, I'm going to tell you how to prepare a delicious leek quiche.

Ingredients:
1/2 onions           Nutmeg
4/5 leeks             Baking powder
250g flour           Cream
Oil                      Salt
Water                 Grated cheese
1 egg

Preparation:
- Put some oil in a frying pan.
- Cut the ends of the leeks, taking only the white part, and cut it in small parts.
- Cut the onions into slices.
- Add the leeks and the onions to the frying pan, and add some nutmeg.
- Add a spoonful of baking powder.
-Let it cook for 15-20 minutes.

To prepare the paste, which will be the base of the quiche, we need to:
- Mix the flour, 150ml of oil, 150ml of water and a bit of salt.
- Spread it in a tray, and make sure to make sure to raise the edges of the dough so that the mixture won't get out later.

Back to the frying pan...
- Add the mixture to the dough.
- Mix 2/3 spoonfuls of cream with an egg flip, and pour it over the dough.
- Add grated cheese.
- Take the quiche in a low oven, and let it bake for 45/50 minutes.

And that's it! You have an incredible leek quiche!

Marta Frías.