Download 400 recettes de gratins by Héloïse Martel PDF

By Héloïse Martel

Economiques, réconfortants, inventifs et tellement délicieux...

L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument l. a. maison. C'est l. a. saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à l. a. cassonade et au vin doux...

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Extra resources for 400 recettes de gratins

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1. First, boil water in a kettle. 2. After the water finishes boiling, warm the teapot by swirling 3. 4. 5. 36 The Unofficial Harry Potter Cookbook some hot water inside and then pouring it out; this will ensure that the tea will stay boiling hot when you serve it. Fill the teapot with as many cups of hot water as you have guests and put in 1 heaping teaspoon of tea for each cup, plus 1 more. Let the tea steep for 3 or 4 minutes; then bring the teapot to the table. Make sure a sugar bowl is handy, as well as a pitcher of milk or cream.

Skillet or griddle. Whisk together the flour, sugar, yeast, and salt until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm place until puffy and risen, about 1 to 1½ hours. Stir down the mixture. Heat the greased skillet or griddle and put the crumpet rings inside. Using a measuring cup, pour 1⁄ 3 cup batter into each ring. Cook over low heat until the tops fill with holes, about 5 minutes. Carefully remove the crumpet rings (they will be very hot; use tongs or oven mitts) and flip the crumpets over (they should be pale on the bottom).

Sprinkle 4 tablespoons water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry). Form the dough into a disk, wrap in plastic wrap, and chill for 2 hours or up to 3 days. To make the Apple Filling, heat the butter in a large skillet until it starts foaming. Add the apples, sugar, cinnamon, nutmeg, lemon zest, and lemon juice and mix with a wooden spoon. Cook over medium-high heat, stirring frequently, until the apples are soft and the juices have evaporated.

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