Category Archives: France

Crêpe

Posted on July 23, 2016 by Dompuk

Crêpe

  • 150 g (5 oz) flour (Shifted with baking powder)
  • 0.5 tsp baking powder
  • 1 tbsp sugar
  • 2 eggs

(more…)

Posted in All, Courses, Dessert, Egg, Europe, France, Ingredients, Worldwide | Tagged , , | Leave a comment

French Toast

Posted on May 1, 2015 by Dompuk

DSC_1106[1]

  • 1/2 baguette (sliced)
  • 2 eggs
  • 20 g (0.7 oz) sugar
  • 120 ml (4 fl oz) milk

(more…)

Posted in All, Bread, Courses, Egg, Europe, France, Ingredients, Worldwide | Tagged , , | Leave a comment

Fish Meunire

Posted on April 11, 2015 by Dompuk

fish_meuniere

  • 4 fillets white fish (panga, sole, sea bass)
  • Salt and pepper
  • 100 ml (3.3 fl oz)
  • 3 tbsp oil

(more…)

Posted in All, Courses, Europe, Fish, France, Ingredients, Seafood, Steak, Worldwide | Tagged | Leave a comment

Green Peas Puree

Posted on January 10, 2014 by Nampuk

IMG_3220

  • 1 onion (chopped)
  • 200 g (7 oz) frozen green peas
  • 1 dl (3.3 fl oz) white wine for the onion
  • 2 l (67 fl oz) boiled water for boiling green peas
  • 1 dl (3.3 fl oz) olive oil
  • 1 clove of garlic (chopped)

(more…)

Posted in All, Europe, France, Ingredients, Vegetable, Worldwide | Tagged , | Leave a comment

Crème Bruleé with Baileys

Posted on January 22, 2011 by Nampuk

  • 3 dl (10 fl oz) cream (20-40% fat, depends on your taste)
  • 1 dl (3.3 fl oz) milk
  • 1/2 dried vanilla fruit , split lengthwise
  • 5 egg yolks
  • 1 dl / 3.3 fl oz (+ 6 tbsp to caramelize) granulated suger
  • 1 dl (3.3 fl oz) Baileys

(more…)

Posted in All, Dessert, Egg, France | Tagged | Leave a comment

Creamy Chicken Liver

Posted on December 22, 2010 by Dompuk

  • 400 g (14 oz) Chicken liver (cut in bite-size)
  • 1-2 shredded/chopped garlic
  • Sliced vegetable (onion, carrot, mashroom etc)
  • 2 dl cream fresh, sour cream or yogurt
  • 1 tbsp butter
  • Herbs (thyme, origano, whatever you feel like)
  1. Fry garlic with butter
  2. Add liver
  3. When the liver is ready, add vegetable
  4. When the vegetable is ready, add cream fresh/sour cream/yogurt
Posted in All, Chicken, Courses, Europe, France | Tagged | Leave a comment