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Best French Christmas Recipes - best french skin care products 2016

by:NOX BELLCOW     2019-11-07
Best French Christmas Recipes  -  best french skin care products 2016
Although my tradition has some French ancestry, I didn't see any type of French cuisine until after I went to college.
When I first ate French food-
I don't know what that is.
Slowly, I am familiar with French food. I like it a lot and occasionally I like snails.
Enjoy a big meal in some parts of France, especially Provence, after midnight mass.
This tradition is not as often adhered to as it used to be, but is still observed in Provence.
7 full courses and 13 different desserts are included.
First of all, the long table is layered with different tablecloths to represent the Trinity. .
There is a lot of food in Provence and it takes a lot of time to prepare and eat.
On top of that, I found some delicious recipes for Christmas from the French culinary tradition and will share some of them with you here. Serves 4.
The cauliflower is delicious and rich in vitamin C and potassium.
Wash, disassemble, steam 9-cauliflower
10 minutes before bidding-crisp.
In a large pan at the top of the stove, mix red peppers, tomatoes and stock.
Stir the vegetables to boil with medium heat.
Cook with a lid on the lid for 3 minutes and stir occasionally until the pepper softens-crisp.
Add steamed cauliflower slices and cut olives and apply a layer after stirring evenly;
Cover the pot again and cook for 2 minutes or until the cauliflower is soft.
Season with salt and pepper.
Service 6, can be made in advance, frozen.
Two flavors of salt and pepper
Warm up the oven to 400 degrees F.
Put the potatoes in the water and cook until soft, then drain them and leave them on hold for the time being.
Place the beef and pork in a frying pan and drain the excess fat.
Add the next 6 ingredients to the frying pan.
Season the mixture with salt and pepper, stir and cover (20 minutes, stirring every few minutes ).
Pull the bay leaves out and stir with mashed potatoes.
Take out from the high temperature and cool on one side.
Roll half of the pie into a 12-
Lap in an inch and lie in a pot of 9 inch pie.
Fill the pastry with a meat mixture.
Roll out the other half of the pie pastry and top meat mix and seal/whistle shell edges.
Place several slit at the top of the crust to release the pressure.
Bake for 30 minutes and serve.
Warm up the oven to 325 degrees F.
Crush the chestnuts and place them in the butter and vanilla in the mixing bowl.
Mix evenly, add a little cream at a time, mix evenly.
Add egg yolk and stir well.
Fold the beaten protein carefully and do not mix too much.
Pour in a baking mold or baking tray.
Bake for 30 minutes, remove and cool from the oven.
Before serving, place the pudding on a platter with your favorite chocolate sauce.
Shortcuts to traditional French Christmas logs.
This is a chocolate cake that is prepared and enjoyed by the celebrators during Christmas in France and the rest of the world. to save time;
However, I will show both recipes here for your pleasure.
1 teaspoon of cocoa powder 8 ounces of 18 sugar biscuits.
Pour heavy cream, sugar and cocoa into a bowl.
Stir the cream until stiff enough to stand up on the mountain.
Use about half of the prepared chocolate cream, apply the whipped cream to the cookies and sandwich together to form a long roll.
Wrap the cream and cookie rolls with some aluminum foil and close the ends.
Put the Christmas log in the refrigerator and set it to 12-24 hours;
Cover and save the other half of the cream there too.
Carefully open the roll the next day, place the roll on the plate and cover it with the rest of the cream.
Draw a fork on the cream to make the cream look like bark.
Sprinkle colored sugar on it to form snow and holly trees and cut portions between cookies.
Some sources describe this delicacy as a "chocolate Jelly Roll", but it is actually a few steps higher than the description.
2/3 cup of flour, 1/4 teaspoon baking soda, 1/4 teaspoon of salt, 4 eggs, 3/4 cup of sugar, 3 square baked chocolate, 2 tablespoons of water.
1 cup of cream;
2 tablespoons of ground chestnut or chestnut paste (traditional but optional );
2 tablespoons of powdered sugar;
1 teaspoon of vanilla or almond extract (you can choose from ).
1/3 cup of butter, 2 cups of powdered sugar, 1/4 cup of cocoa, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract.
Warm up the oven to 350 degrees F.
Butter 15 x9d x 10 jell jelly pan (or light or deep baking pan)
Double-sided biscuit pieces, aligned with wax paper.
Also put butter on the top of the waxing paper.
If you use a cookie pan make sure it's big enough so the cake is thin enough to roll up.
In a bowl, mix the dry ingredients together
Flour, soda and salt.
Beat the eggs to fluffy and light yellow.
Add sugar to the eggs a little bit and lay it well.
Melt chocolate and water in the pan with medium fire and add it to the egg mixture.
Fold all dry ingredients into the egg mixture and mix them carefully.
Spread the batter evenly in the pan and bake 15-
17 minutes until the cake is elastic.
Take it out of the oven and put it on a clean tea towel sprinkled with powdered sugar.
Remove the waxed paper and trim the edge of the too rough cake.
Start with the narrow end of the jelly pan, or carefully roll up the cake and towel at the other end of the pan and put it aside to cool with a towel.
Stir the cream to the soft peak and add powdered sugar, vanilla or almond extract to the stiffness.
Spread the cake and apply the filling to the cake.
Roll up the cake again without a towel.
Cut a slice from each end of the volume and place it on the top as a bump on the log.
Place the butter on the counter, heat it to room temperature and mix all the ingredients together.
Until smooth.
Use the cut-off end to make the "bump on the log" and stick it to it with icing sugar.
Cream the whole table of cake, end and raised.
Draw the pointed teeth of the fork on the surface, symbolizing the bark of the bark.
If you like and refrigerate, sprinkle powdered sugar all over the place, represent Snow, decorate with Christmas holly trees and bows, or make with fudge.
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