Bechamel – White Sauce

 Bechamel - White sauce is one of the mother sauces of French traditional cuisineIngredients:- 50 grams (about 6 tablespoons) unsalted butter - 50 grams (3 1/2 tablespoons) flour - 2 cups (about 480 grams) milkDirections:1. In a medium saucepan over medium-high heat melt the butter, until foaming. 2. Add flour and cook stirring until bubbling. 3. Slowly add the…

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Cream Caramel Recipe

Ingredients:175g golden caster sugar2 tablespoons of warm water150 ml milk 275 ml single cream4 large egge1 teaspoon pure vannilla extract40g soft brown sugarPreparation:Slowly dissolve the sugar, stirring with a spoon over low heat,  boil until the sugar turns a dark copper colour.Preheat the oven to 150CPut golden caster sugar in the…

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Terrine de Lapin – Rabbit Terrine

   Serves 10-12   Ingredients:   10 oz (300 g) rabbit   meat   3 oz (100 g) chicken   liver   7 oz (200 g) veal   7 oz (200 g) spare rib   of pork   10 oz (300 g) fat   bacon   1 tsp each finely   chopped   marjoram and thyme   2 Tbs Cognac   Salt , black pepper …

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Beurre d’escargot – Snail Butter

    Ingredients:    1 shallot    2 garlic cloves    2 tsp finely chopped flat-leaved    parsley    ½ cup (125 g) butter    Salt, black pepper     Preparation:Peel the shallot and garlic and chop finely. Mix with parsley and butter and season with salt and pepper to taste.The butter…

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