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Chips or chocolate cake?
for the comfort food I mean .. For me, it must Chips ..! Batata m2leyeh .. from zero is cool. never frozen and a bowl of them home with fat juicy garlic mayonnaise and tomato sauce sprinkled with Libby freshly ground black pepper, pepper and salt, his birthday! Yummy! Milk? Choc cake .. nooo mmm cappuccino ... i can give! Patients have cake for desert! Chloe I'm on a diet food too lol someone posted a Choclito Itay issue and actually began Pardon? oh .. hallambra have an agreement .. Choc cake is my fav Carluccio, londongirl could know ..? yummmmmmmmmmmmy
cake dipped in chocolate with nuts and cream on top with a cherry YUMYYYYYYYYYYYYY
Salmon Tartar
For a change, we can add a side of smoked salmon in the mixture (about 1 / 3). You can also adjust the mix of tartar in a slice of smoked salmon for a package.
We use salmon in this recipe, but fish can also be used like other bar, sea bream, cod, tuna, etc. It goes without saying that this recipe is eaten raw fresh fish should be perfect. Please tell the fish that is preparing a plate.
Makes 4 servings
Ingredients
1 pounds salmon flesh cut
1 tablespoon chopped chives
2 medium shallots, minced
1 tablespoon olive oil
1 tablespoon chopped cilantro
1 teaspoon salt
1 / 4 c. Tea, freshly ground pepper (plant)
A few drops of Tabasco sauce
and Worcestershire sauce if desired
Preparation
1 - Cut the salmon into small cubes (approx 0.08inch), or grind in a meat grinder with the biggest holes available.
2 - Place in a bowl.
3 - Add the chives, shallot, cilantro, olive oil, Salt and pepper, Tabasco and Worcestershire sauce, if you choose to use them.
4 - Mix well.
5 - Check taste and adjust if necessary.
6 - Serve in the bowl by accident or have salmon tartare on plates with a garnish of cherry tomatoes, chives, parsley and salad leaves.
Note
If an option, add the juice lemon mixture, in this case serve as soon as the juice of a lemon "will cook" the salmon. If you do not Lemon juice can always have a few hours in the refrigerator.
The salmon tartar is delicious on toast.
href = "http://www.photos-and-recipes.com/index.php?pageId=100&id=281&start"> Here you can see the image of the recipe
Jean-Louis Vosgien is a culinary consulting chef. He was the first chef in France to introduce in the 1980's fusion food, which at the time was unknown, and is considered an expert in that field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez He created a cake, famous in France, “Le Canelou de Provence”, sold today in the three major supermarket chains in France.