Today, I take you to the Mediterranean region. We go to Marocco for a chicken tajine. Mine didn’t stew in one because I don’t have any but I you have one then just go for it ;). It’s a delicious dish, especially with its lemon touch, which give you a flavoured meat that melts in your mouth.

Ingredients (for 4 persons)

4 chicken thighs

1 teaspoon of ground ginger

1 teaspoon of curcuma

1 onion

2 preserved lemons

12 olives

1 lemon

For the marinade

1 tablespoon of oil

Chopped parsley

Fresh chopped coriander

1 teaspoon of Espelette pepper

1 teaspoon of cumin 

Before starting, add the chicken to the fresh prepared marinade and put it away in the refrigerator for 2 hours.
 

Put the chicken, onion, olives, salt, pepper, curcuma and the lemon (cut into 4 parts) with a glass of water into a large pan (or tajine) and cook for 20-30 minutes. Then take the cover off and have it simmer a bit to get a creamy sauce.

Add some peels of the preserved lemons just to heat them a bit.

Arrange the chicken on the place and spread the olives and lemon peels around.

Thank you Afternoon Tea for this great receipe!

http://afternoonteagourmand.blogspot.fr/

Ceps cappuccino and truffle pearls

It’s almost Christmas and not easy to find a fancy, light and delicious appetizer. This one will thrill the gourmets among us! At the program, a smooth cep soup with its truffle milk foam.

Ingredients:

60 g of dried ceps

3 table spoons of veal stock

40 cl of liquid creme

20 cl of milk

Truffle pearls

Salt

Pepper

Rehydrate the ceps during 1 hour in 1.2 liter of water. Then add the veal stock and boil the water for 15 minutes.

Add the creme and use a mixer or a blender to get a smooth and foamy soup.

Foam the milk and top the soup with it. Add some truffle pearls on the top of the milk for the final touch.  

Thank you once again to Afternoon Tea for another creative recipe!

http://afternoonteagourmand.blogspot.fr/

gelukkige nuwejaarGëzuar vitin e riein gutes neues Jahre glëckliches nëieshappy new yearaam saiid shnorhavor nor tari yeni iliniz mubarekbonne année gelükkig nyjaar urte berri on subho nababarshoasgwas amegasновым годамhnit thit ku mingalar pabonne année sretna nova godina bloavezh mat честита нова година kung hé fat tsoifeliç any nouxin nièn kuai le seh heh bok mani bat uh seyo pace e salutebon lannébonne annéebon nannenbònn ané bon lanné bananébone-érèz ané mon swet zot la bonn anensretna nova godinagodt nytårfeliz año nuevo head uut aastatonnellista uutta vuotta gelukkig Nieuwjaar bon an bliadhna mhath ur ath bhliain faoi mhaise feliz aninovo blwyddyn newydd ddakali chroniarogüerohory año nuévo-rehauoli makahiki houshana tovanav varsh ki subhkamnaboldog új évetselamat tahun barufarsælt komandiárfelice anno nuovoakemashite omedetô asseguèsse-ameguèsse hosa varshada shubhaashayagalusur sdei chhnam thmeiumwaka mwizasala we ya nû pîroz bebona annada sabai di pi mai felix sit annus novuslaimīgo Jauno gadumbula ya sika elamu na tonbeli yo
laimingų Naujųjų Metųe gudd neit Joër srekna nova godina selamat tahun baruarahaba tratry ny taonasena gdida mimlija risqkia hari te tau houshine jiliin bayariin mend hurgeye wênd na kô-d yuum-songogelukkig Nieuwjaargodt nytt årbona annadanaya saal mubariksâle no mobârak szczęśliwego nowego rokufeliz ano novobòna annada un an nou fericit С Новым Годом ia manuia le tausaga foubonu annu nousrecna nova godinagoredzwa rakanakanain saal joon wadhayoonstastlivy novy roksrečno novo letodobir letogott nytt år äs guets Nöis mwaka mzurimanigong bagong taonia ora te matahiti apiiniya puthandu nalVazhthukkalyana yel belen šťastný nový roknuthana samvathsara subhakankshaluสวัสดีปีใหม่tashi délekyeni yiliniz kutlu olsunVyľ ArenZ novym rokomChúc Mừng NǎmMới bone annéye a gut yohr

Looking for a festive dish for the holidays? I suggest the perfect recipe for the salty-sweet lover, the foie gras and Monbazillac crème brûlée.

A real treat for the real gourmets: a foie gras creme with a touch of Monbazillac jelly cooked in the oven and caramelized with brown sugar… What if this was the paradise?

Ingredients for 6

25 cl of creme

200 g of fresh foie gras

2 table spoon of Monbazillac jelly

4 egg yolk

40 gr of brown sugar

Heat the creme and the Monbazillac jelly. Mix the foie gras and the warm creme in a blender. Add the egg yolk, salt and pepper.

Devide over the 6 ramekin and cook for 50 minutes in a preheated oven.

Leave them to cool. Then sprinkle the brown sugar and caramelize it using a torch. 

Thank you Afternoon Tea for your creative and tasteful dish!!

 http://afternoonteagourmand.blogspot.fr/