triadajohn.blogg.se - 1 2 3 4 cake recipe joy of cooking

The eggplant are traditionally fried but since this is already a rich dish, I simple roast them in the oven.100g tuma (fresh ewe cheese from Sicily): replace it with a soft ewe cheese or use more mozzarella.It is richer both in calories and in taste, which makes it perfect as a main!ġh prep (all but 15 min can be done in advance) I already posted a recipe of the regular aubergine Parmigiana. Drizzle with olive oil and balsamic vinegar, season with a pinch of salt and pepper. Mix the lentils, tomatoes, herbs and cheese.Meanwhile, cook the lentils according to the package instructions (about 20-30 min in boiling water).You can also use the onion raw if you prefer it that way. Cut the onion in two, drizzle with olive oil and bake at 200☌ until browned and soft (about 30 min).40g gorgonzola or a stronger blue cheese if you fancy itĬut them in half, drizzle with olive oil and bake at 130☌ for 2h.fresh herbs: spinach, parsley, chives etc.30g dried tomatoes or 60g fresh cherry tomatoes.

Lentil salad with dried tomatoes and gorgonzolaģ0 min (+ a couple of hours if you make the semi-dried tomatoes yourself)

Mix the chicken filling and béchamel, taste and adjust seasoning.

Season your béchamel with mustard to taste. It will go very fast because there is only a little milk. Add the cold milk in one go and cook on high heat, mixing constantly until the sauce thickens.

Meanwhile, make a béchamel: melt the butter in a small pan, add the flour and cook until you’ve got a white paste.

Cook until there are only a couple of tablespoons of liquid left (~15 min). Season with pepper but not with salt (stock cubes are always very salty). Sauté the onion and chicken on high heat until golden (~10 min) then lower the heat to medium and add the mushroom, wine and chicken stock.

Meanwhile, chop the onion, chicken and mushroom.

Bake for 20-30 until the puff pastry is golden-brown and the sides have puffed up. With a little water, stick those strip to the sides of the two “bottoms”.

Cut the third rectangle into 8 strips.

Use two of them as the bottoms of the crusts: prick them with a fork so they don’t puff up to much. Roll out the puff pastry and cut it into three equal rectangles.

200g mushrooms (please no white mushrooms here, you need something with stronger taste such as a mix of shiitake, oysters, ceps, chanterelles etc.).

2 portions puff-pastry (homemade lighter puff recipe here).

The best thing about vol-au-vent is the contrast between the crispy pastry and the creamy filling so they have to be assembled at the last minute to avoid a soggy mess. When ready to serve, reheat the filling and pour in the crusts. You can prepare both the crusts and filling in advance, keep the filling in the fridge and the baked crusts at room temperature.

Making the puff pastry crusts yourself is actually quite easy. Grease a 9-inch square baking pan and line with parchment paper so it extends over 2 sides.This a classic vol-au-vent recipe (chicken and mushroom). They write: "Darker, richer, and fudgier than Brownies Cockaigne, this is our idea of the perfect, modern brownie." Let cool completely in the pan on a rack. Bake about 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs attached. Even if you are using an electric mixer, switch to a wooden spoon for this. With a few swift strokes, stir in the cooled chocolate mixture just until combined.