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CRUST DOUGH FOR MEAT IN THE MIRROR


preparation ............... 60min

heading ............................ ................... ............ specialty meat

*** Ingredients (serves 8):

-500g minced beef

-1blanc chicken

3tranches-soaked stale bread, or 6biscottes

-1oignon

-200g olive vertesdénoyautées desalted and detailed washers

-2jaunes

egg-parsley-chopped

1pincée allspice

-salt and pepper

-300g short crust, for a 700g loaf tin

- -a little butter to the pan.

GILDING:

1oeuf beaten with a pinch of salt and 2 drops of oil. *** PREPARATION ***

1.Tremper bread slices in milk, drain and finely réserver.Emincer onion, do rvenir in butter, white réserver.Découper raw poultry in thin strips.

2.allumer thermostat6 oven (180 °). Mix the ground beef and the chicken meat in a terrine.Ajouter egg yolks, the chopped onion, parsley, bread crumbs, allspice, the salt, pepper, and olives.malaxer well with a fork, preferably by hand ...

3.Beurrer and flour a loaf pan with a capacity of 750g, Depatie broken line the well spread lowers, pour meat mixture, pack well, close the dough over the filling, a fireplace in the practice pate, go gilding, place in oven and bake for 1 hour approx. 180 ° C. ..

4.lorsquele dough is baked, is the crust is golden brown, remove it from the oven, let cool completely before turning out, serve this pie came with a salad.

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CHOCOLATE


*** *** INGREDIENTS 150g butter-

-150g icing sugar

-2 yolk

2c.a tablespoons cocoa

-1/2verre ground roasted peanuts and

-1sachet baking powder, flour

ICING:

-chocolate-peanut ground

*** PREPARATION ***

1.In a bowl, work the butter well with sugar, add eggs, cocoa, peanuts and yeast chimique.Ramasser the mixture with the flour until a dough fermz enough.

2.On a work plan, roll the dough with a rolling pattisserie to a thickness of 2cm.

3.Découper rounds with a cookie cutter 6cm in diameter, the nup on a plate, then bake.

4.Once the cakes have cooled, dip in chocolate icing, then garnish with ground peanuts.

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chocolate spread

*** INGREDIENTS ***

-500g of milk powder

-250g butter

-1 cup sugar

-1verre cocoa

2verres-d water

-hazelnut extract

*** PREPARATION ***

1.In a saucepan, melt the butter, sugar and water.

2.Pour all in a container, add milk powder and cocoa, beat well with electric mixer until mixture is creamy.

3.aromatiser mixed with hazelnut extract.

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MACHKOUK


*** INGREDIENTS ***

-500g ground almonds, remixed with 300g ice Sucre

-3 à4 whites eggs

-food colorings

-amades whole

-extracts corresponding

-sugar

*** PREPARATION ***

In a bowl, pour andTHE almonds icing sugar mixed together.

Add choisi.colorez extract the pulp.

pick with the egg whites stiffly beaten, until a dough balls malléable.formez 3cm diamétre.piquez an almond on each cake, then aupoudrez them with icing sugar.

cook for 10to 15 minutes in preheated moderate oven, in trays, to keep fit.

*** NOTE: ***

-color pink: pink dye + extract strawberry.

-green color: green dye + pistachio extract.

-yellow color: yellow dye + lemon extract.

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M'KHEBEZ COLOR


*** ***
DOUGH INGREDIENTS:
-500g finely ground almonds 300g sugar-

a lemon-zest
-1 ie coffee extract vanilla 3 eggs
-2to
ICING:
2blancs-egg-
1verre tea of orange blossom water
1verre-tea with lemon juice
-1 / 2 tbs butter coffee

-sugar food coloring PREPARATION
*** ***
In a bowl, combine sugar, lemon zest, vanilla and eggs one by one, until a smooth paste.
On a lightly floured surface, roll fashion environd'épaisseur 3 cm and 20cm longueur.A using a cookie cutter 3cm square side, cut into squares and nup on a baking sheet. Cook in preheated oven for 10 to 15mn.Laissez cool.
Prepare glaze: In a bowl, place the egg whites beaten stiff with orange blossom water, lemon juice, vanilla extract and icing sugar beurre.Incorporez up obtaining a thick mélangeassez.
To check consistency, test on a cake: icing flowing sile, add the icing sugar and color glace.Partagez each party to the color of your choice.
Dip the cakes in the icing, place a small flower and unr e
small leaf on the side of the same color as the glaçage.laissez dry food etrépandre gloss.