Marcel le cuisinier
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Owner:
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Les Gaulois (romary)
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Released:
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Saturday, October 12, 2002
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Origin:
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France
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Recently Spotted:
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In the hands of Dan UK.
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Apprendre des recettes
du monde entier
Learning cooking recipes from all over the world
Marcel le cuisinier
[français] Mon objectif :
Parcourir le monde pour apprendre de nouvelles recettes de cuisine.
S'il vous plait indiquez-moi de nouvelles recettes. Vous pouvez
aussi mettre des photos.
Pour commencer voici ma recette des
pates au saumon fumé :
Ingrédients : oignon, saumon fumé, jambon cru, concentré de tomate,
crème, des pâtes (par exemple spaghetti)
1. faire fondre l'oignon avec le jambon
2. Ajoutez la crème fraiche, une cuillère de concentré de tomate du
sel du poivre
3. A la fin ajoutez le saumon coupé en lanière.
4. Mélangez aux pâtes.
[English] My goal :
Going around the world and learn new cooking recipes.
Please put new recipes. You can also put pictures.
For the beginning, find below my recipe of smoked salmon pasta recipe.
Ingredients: oinions, smoked salmon, cured ham, concentrated tomato
paste, cream, pasta (example : spaghetti)
1. Let the oinion fried with the ham.
2. Add the cream, a spoon of tomato concentrate paste, salt and
pepper.
3. At the end add the smoked salmon (previously cut it in small
pieces).
4. Mix the sauce with pastas.
Le chef is preparing the sauce
Nous avons testé la carbonade flamande de Old Caveman ( voir log
5/16/2003)
We have tested the flamish carbonade from Old Caveman ( see log
5/16/2003)
Gallery Images related to Marcel le cuisinier
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Tracking History (4574.9mi) View Map
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Dan UK retrieved it from Down Simister Way (Gtr Manchester)
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North West England, United Kingdom
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Retrieved from Down Simister way, not sure where I'll leave it yet.....
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Hedge1975 placed it in Down Simister Way (Gtr Manchester)
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North West England, United Kingdom
- 7.07 miles
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Hedge1975 retrieved it from Signal Hill
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North West England, United Kingdom
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Retrieved from Cuckoo Hill, to learn the recipe for Lancashire Hot Pot.
700g (1½ lb) Middle Neck of Lamb
450g (1lb) Potatoes
300ml (½ pint) Lamb or Beef Stock
2 Onions
2 Carrots
1 small Turnip
Butter or Dripping
Pre-heat oven to 190°C; 375°F: Gas 5.
Slice the vegetables, trim the lamb.
In a large casserole dish place alternate layers of vegetables and lamb ending with a layer of potatoes.
Pour over the stock.
Brush the potatoes with a little melted butter or dripping.
Cover and bake for 1½ hours.
Remove from the oven uncover and brush the potatoes with melted butter or dripping.
Return to the oven for another 30 minutes, uncovered, to brown the potatoes.
[This entry was edited by Hedgehogg on Friday, December 16, 2005 at 4:52:19 PM.]
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m0sgb placed it in Signal Hill
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North West England, United Kingdom
- 21.18 miles
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m0sgb retrieved it from lols cache
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North West England, United Kingdom
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Well ive got Marcel le cuisinier....And i cant eat my chips with this spoon...
i might try some soup will move on as soon as possible
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oconnellmark425 placed it in lols cache
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North West England, United Kingdom
- 2.46 miles
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oconnellmark425 retrieved it from Oxheyewoode
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North West England, United Kingdom
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Marcel you should try this tomato sauce recipe it soo easy.
Ingedients: 1 tsp Olive oil
1 tin of tomatos per person
2 Cloves of Garlic
1 tblsp of mixed herbs
Lots of fresh ground black pepper
Place all the ingredients in a saucepan and leave simmering for at least one hour or until the tomatos have reduced down to make a lovely thick sauce to pour over pasta. Very easy and very tasty.
We will go out on Sunday to place the bug somewhere else.
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tuetenchaos placed it in Oxheyewoode
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North West England, United Kingdom
- 532.81 miles
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I hope maurice will enjoy his time in the u.k. and find out something about the special secrets of english cooking....
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tuetenchaos retrieved it from S-Heimer Wiesencache
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Hessen, Germany
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comme nous avons trouvé Maurice le Cuisinier aujourdhui dans la foret de francfort, la recette suivant vient de cette ville.
Bethmännchen
400 g pate d'amandes
50 g de sucre glace
1 oeuf
1 cuillere au soupe de fécule
pour la décoration:
un jaune d'oeuf
120 amandes en moitiés
Ajoutez la pate d'amandes avec l'oeuf, le sucre glace et la fecule et mélangez bien.
Modelez une role de 1,5 cm de diametre et couper ca dans 40 morceaux.
Modelez des petites boules et placez celui-ci sur le plaque de four.
Melangez le jaune d'oeuf avec trois Cuilleres de Soup de l'eau et etalez le Boules avec cette Mixture.
Après sur chaque Boules 3 Moities d'Amandes sont pressé avec Prudence.
Laissez secher huit heures.
Chauffez le Four a 130°C et faites cuires les Bethmännchen pour 15 minutes.
Bon appètit!
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uweffm placed it in S-Heimer Wiesencache
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Hessen, Germany
- 319.97 miles
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