Download 400 recettes express en moins de 10 min chrono by Héloïse Martel PDF

By Héloïse Martel

Métro, boulot, dodo... fourneaux !

Vous en avez assez du jambon-salade, des plats cuisinés trop chers et trop caloriques, des livraisons de pizza, vous voulez préparer des repas rapides mais savoureux, du "fait maison" convey ? Avec ce livre, le pari est relevé !

Découvrez four hundred recettes gourmandes et rapides à préparer ! Cappuccino de châtaignes au bacon, brioches farcies au roquefort, croustillant de crevettes à l. a. coriandre, oeufs cocotte au safran, lotte à l. a. pancetta et aux câpres, émincé de boeuf au basilic, filets de canard aux olives, pois chiches à l. a. menthe et à los angeles coriandre, cerises caramélisées... Vous êtes prêts ? most sensible chrono !

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Additional info for 400 recettes express en moins de 10 min chrono

Sample text

This way, the chillies will absorb the belacan taste and give that distinctive fragrance and sharp smack that a cold piece of belacan ground with chillies in a blender cannot produce. And if you include heh bee (dried prawns), soak them for a couple of minutes in a little water until they just swell. Drain the dried prawns well, then pound them in the lesong after removing the pounded sambal belacan. For those who prefer a raw, searing chilli taste in their mouth, pound chillies and belacan a couple of times only until the chillies break, then remove to a dish.

Wash and drain. 2 Rub fish with ½ tsp salt and leave to season for 10–15 minutes. 3 Separately pound combinations (A) and (B) until fine using a mortar and pestle or blend in a blender (processor). Set aside. If combination (B) is dry after pounding or blending, add a little water to achieve a thick paste. Be careful not to add too much water. 4 Heat oil in a pot. Add all ground ingredients and stir-fry well for 1–2 minutes. Reduce heat to medium to prevent mixture from burning. 5 Skim surface of coconut milk to add to mixture in pot.

Add pounded combination (C) and stir-fry for 1 minute. 1 Soak cucumber lengths in a little salt water for 30 minutes. Drain before use. 2 Pound rempah ingredients until fine using a mortar and pestle or blend in a blender (processor). Set aside. 3 Heat oil in kuali or wok and fry ground ingredients until fragrant. 4 Add prepared combinations (A) and (B), cloves, star anise and cinnamon sticks. Stir-fry well until fragrant. 5 Add pineapple slices, Indian curry leaves, green chillies, sugar and salt to taste.

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