articles récents
Cannes de Cannes 2012 - Decouvrez les films en compétion cette année
Recettes de mai - Le soleil sera peut-être enfin au rendez-vous dans les jours...
Résultats des Elections Présidentielles Françaises de 2012 - Comment les français de Londres ont voté - Découvrez comment les Français de Londres ont voté au second tour...
Est-ce le moment de vendre votre maison secondaire en France? - Parmi toutes les histoires qui circulent sur les répercutions que...
MAGAZINE
-
Culture
-
Decoration
-
Droit
-
Education
-
Emploi
-
Enfants
-
Gourmet
-
Immobilier
-
Life and Style
-
Mode
-
Politique/Economie
-
Sante
-
Sport
-
Vacances
Device converter
Weather
The KCS Christmas fair
Annonces
- London-Paris Return FIRST CLASS
- Maison de 4 pieces a vendre- Chelsea
- Chambre double à Liverpool Street
- Location de 3 chambres doubles ( East de Londres)
Déposez une annonce sur ce site
Ajoutés récemment
articles > Gourmet events
Idées soupes gourmandes
 Tel : 020 8992 4488 |
|||||
 |
WINTER SOUP WITH LENTILS Serves 4 Preparation : 20mn Cooking time : 15mn From Picard's: 450g of lentils prepared with lardons 1 tablespoon chives
|
|
 |
||
|
Remove the lardons from the ready prepared lentils. Place the lentils in a pan with 3/4 litre of water and bring to the boil. Then simmer for approximately 15mn. Meanwhile, fry the lardons for 3 mn in a non-stick pan and without any added fat. Place them aside on a piece of absorbent paper. Mix the lentils, season to taste and serve very hot with chives and lardons.
|
||||
| DELUXE POTATO SOUP Serves 4 Defrosting : 20mn Preparation : 15mn Cooking time : 15mn From Picard's: 150g morel mushrooms 100g shallots 225g mashed potatoes with truffles 4 scallops of uncooked duck liver From your local deli or supermarket: 20g butter 1 chicken cube
|
 |
||||
|
Brown the morel mushrooms in a pan with the butter and shallots for 7mn. Add the mashed potatoes with truffle, 75cl of boiling water and the chicken cube. Simmer for 5 mn with the lid. Meanwhile, fry the duck scallops for 1½ mn on each side. Keep warm. Pour two tablespoons of duck scallop fat in the soup and mix well. Pour in four soup plates and place the scallops in the centre of each plate and serve immediately.
|
||||
|
PROVENCAL SOUP | ||||
|
Serves 4 No defrosting required Preparation : 20 mn Cooking time : 15 mn From Picard's: 700g ready prepared ratatouille 1 tablespoon basil
|
 |
|||
|
Place 500g of ratatouille in a pan with 1/2 liter of water, bring to the boil and simmer for 15 mn. Meanwhile, saut 200g of ratatouille for 5mn. Cut the larger pieces into smaller ones. Put aside. Mix the soup and serve with basil and the pan-fried vegetable.
|
||||
|
'WELL-BEING' STEAMED SOUP Serves 1 No defrosting needed Preparation : 3mn Cooking time : 4 1/2 mn From Picard's: 1 bowl of steamed vegetables (broccoli, cauliflower,carrots) 1 tablespoon salad herbs
|
|
 |
||
|
Microwave the vegetables in their container for four-and-half minutes. Add 20 ml of hot water, mix and add salt and pepper to taste. Serve with the salad herbs sprinkled on top. |
||||
Zone Tag
Cheese, french, film, French sports clubs, london, chanteroy, London Fashion Week, Holidays, Food / Wine, Photographers, recipe, e-changeons, boules tournament, Crousti Pâte, Tintin, Gabrielle, 5.55, london, natoora, Reflets de France, best actress, 1973, Fleury Michon , music,
|
About us
|
Contact us
|
Help / FAQ
|
Advertising
|
terms & Conditions
|
Sponsored Links
|
Site Map
© copyright FranceinLondon.com 2012 © | simon-minotto.com | samuel-anger.eu
LAISSER UN COMMENTAIRE