Lamb Tagine with apricots

Apricots are just one of a number of fruits that can be added to Moroccan tagines, alone or in combination. Raisins, dates, prunes, pears and quinces are examples of some others. These tagines fruit generally call for more budget-stretching meat vegetable tagines and for this reason that many families reserve for special occasions or when entertaining.

The lamb or beef Tagine with apricots recipe easy uses the classic Moroccan seasoning of Saffron, ginger, pepper and cinnamon. You can choose to prepare it in a pressure cooker, conventional or clay pot or ceramic tagine. Although the recipe calls for lamb or beef, goat meat is more popular in some regions of Morocco.

Photo Christine Benlafquih

Basic Kefta Kebabs

With the beginning of our school year still weeks away, there's still plenty of time in Morocco for summer grilling. Although almost anything goes on Moroccan grills, a year-round favorite for many families is this basic Moroccan Kefta Kebab. Loaded with flavor from fresh herbs and spices, the kefta can be pressed or threaded onto skewers, or simply shaped into patties or cylinders. Serve the grilled meat plain or stuffed in bread as a sandwich filler with Moroccan Roasted Pepper and Tomato Salad. Delicious!

Photo ? Christine Benlafquih

Halwa Chebakia

Halwa Chebakia - or simply chebakia - is a Moroccan sesame cookie made by folding dough into a flower shape, frying it and then dipping it in hot honey flavored with orange flower water. Often served at special occasions, chebakia is particularly popular in Ramadan, when many Moroccans like to eat it alongside Harira. The sticky sweetness contrasts nicely with the zesty soup, and many Moroccans consider both chebakia and harira must-haves on their iftar table.

How to Make Chebakia shows step-by-step photos of the cookie-making process. They are admittedly time-consuming to prepare, but not as difficult as you might think - even my young daughter was able to help fold the dough you see in the bottom photo. In Morocco, two or more women often convene to help each other make enough cookies to last the entire month of Ramadan. Although chebakia keep well at room temperature for quite a long time, freezing will ensure just-made freshness.

Photo ? Christine Benlafquih

Stuffed Croissants

Simple, savory Sausage Stuffed Croissants make a nice do-ahead appetizer or tea time treat, but they're on my radar right now as Ramadan fare. I was first introduced to them by a sister-in-law, who prepared them with popular Moroccan selections of Merguez sausage and Edam cheese. You can, of course, dress them up further, but the combination of spicy meat and buttery, flaky dough offer enough contrast of flavors and textures that I see little reason to fuss over additional fillings.

Starting with frozen puff pastry dough will save you the prep work of making homemade pate feuilletee, although I much prefer the homemade pastry to the supermarket brands I've tried in Morocco. You can also opt to use?leavened croissant dough.?I've made the stuffed croissants using both doughs, and the results are equally delicious.

Photo ? Christine Benlafquih

Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Dried Fruit Milkshake with Avocado

Dried figs, raisins and dates are all popular in Morocco as snack foods, and in this Dried Fruit and Avocado Milkshake Recipe, they're blended into a healthy and refreshing drink. It makes a perfect beverage when breaking the fast this Ramadan.

The shake does have some texture to it, as the fruit can be pulverized only so fine. For those who want a smoother treat, try a thick and creamy Avocado Milkshake. Outside of Ramadan, both shakes can be offered as stand-alone snacks or as part of a breakfast or evening meal.

Photo ? Christine Benlafquih

Eid Al-Fitr!

Eid mubarak! Ramadan has officially ended in many countries, and Muslims worldwide are celebrating the occasion with a major Islamic holiday known as Eid Al-Fitr. Morocco will observe Eid on Friday.

To help mark the occasion, many families do, of course, prepare a special meal. My list of Recipes for Special Occasions and Entertaining will give you some ideas when planning your own holiday meal. The Roast Chicken with Preserved Lemon and Olives in the photo above is one example of what may be served in some Moroccan homes. Although some traditional dishes are admittedly time-consuming to prepare, others require much less effort. If your own holiday kitchen time is limited, try one of the following easy, yet impressive main dishes:

Photo ? Christine Benlafquih

Semolina Soup with Milk, Anise Seeds and Honey

The creamy texture and simple preparation of Moroccan Semolina Soup with Milk, Anise Seeds and Honey reminds me a bit of cream of wheat, although the anise seeds do, of course, add a mild licorice flavor. Serve the soup to break your fast in Ramadan, or offer it instead as a breakfast or light supper.

Note that although the word honey is in the title, it's not used in the actual cooking. Rather, honey should be served on the side for those who want to sweeten the soup in the same way they would a hot cereal. While I find the soup quite delicious in unsweetened form, the honey makes a surprisingly nice touch, particularly if serving the soup for breakfast.

Photo ? Christine Benlafquih

Tuna Briouats

If you're looking for new foods to present on your Ramadan table, try making either Tuna and Potato Briouats or Tuna Briouats with Cheese and Onions. In addition to being surprisingly delicious, it's likely that the ingredients are staples in your kitchen, which will allow you to make the filling and pastries on fairly short notice.

As with other briouats, the pastries may be folded well in advance of cooking and refrigerated or frozen until frying time.

Photo ? Christine Benlafquih

Cheesy Kefta Pastries

My earliest Moroccan iftars were in the States, where groups of Moroccan women would occasionally gather and break their fast over large spreads of food that included very traditional fare such as harira, briouats and msemen, along with a selection of less traditional finger foods and appetizers.

That's when I first sampled pastries filled with a moist, cheesy kefta filling made with Laughing Cow Cheese. Although I don't particularly care for La vache qui rit as a spread for bread, I do like the creamy, cheesy flavor it imparts to white sauces, like the one used to bind the the ground beef in this Kefta and Cheese Pastry Recipe. The pastries are best made with a homemade tender pastry, but store bought puff pastry dough can be used as time saver. Make them ahead of time and have them on hand in your freezer.

Photo ? Christine Benlafquih

Ramadan Mubarak!

Tomorrow Morocco and many other countries will observe the first day of Ramadan, the Islamic month of fasting. I wish all who observe a very blessed and meaningful month!

Moroccans do, of course, have a number of food traditions associated with this holy time, and the soup shown here is one of them. Harira is a fragrant, zesty and nutritious soup of tomatoes, chick peas and lentils. It's an absolute must on many iftar tables, including my own, and it might also be offered at the pre-dawn breakfast which is served before a day of fasting begins. Outside of Ramadan, it can be enjoyed any time of the year.

Be sure to browse my List of Favorite Ramadan Recipes for more ideas of what to serve during this very special month.

Photo ? Christine Benlafquih

Karmouss and El Karmouss el Hindi

Both of these summer fruits are in season now, and I'm featuring them together because they share a common name. Common figs, on the top, are known as karmouss in Moroccan Arabic, while the cactus fruit (prickly pears or Indian figs) shown below are called el karmouss el hindi.

While the common figs are sold and eaten as-is, prickly pears require careful handling in order to get to the juicy fruit. In Morocco this time of year, just about every neighborhood has a karmouss el hindi vendor, who walks the streets with his cart laden with ripe cactus fruit. The vendor will peel the prickly pears for passers-by to eat on the spot or to bring home ready-to-eat in a bag.

Outside of Morocco you'll probably need to peel your own cactus fruit. How to Peel Prickly Pears shows how. Also see the glossary listing for Prickly Pears and for El Karmouss - Figs.

Photo ? Christine Benlafquih

Stuffed croissants

Simple, tasty croissant stuffed sausage make a nice aperitif-ahead or tea time treat, but are on my radar now as Ramadan fare. I was first introduced to them by a sister in law, who has them prepared with popular selections of Moroccan Merguez sausage and cheese Edam. You can, of course, dress them up further, but the combination of spicy meats and buttery, flaky pastry offer sufficient contrast of flavors and textures that I see little reason to panic over additional padding.

Starting with frozen puff pastry will save you the work of preparation for make homemade Pate feuilletee, although I much prefer homemade pasta to supermarket brands that I've tried in Morocco. You can also choose to use croissant dough leavened products. I did the croissants stuffed with using both batters, and the results are just as delicious.

Photo Christine Benlafquih

Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Cheesy sweet Kefta

My first Moroccan iftars were in the States, where Moroccan women's groups would occasionally gather and break the larger fast food spreads that included very traditional dishes such as Kefta, briouats and msemen, along with a selection of less traditional finger foods and appetizers.

That's when Leagues before pastry filled with a stuffing of kefta, cheese made with cow's milk cheese, laughing. Although I don't care particularly for vache rit as a spread for bread, I like the creamy flavor, cheese gives white sauces, such as that used for the ground wire in this Kefta and cheese pastry recipe. The cakes are best made with a homemade pasta is tender, but store bought puff pastry can be used as a time saver. Make them ahead of time and have them on hand in the freezer.

Photo Christine Benlafquih

Ramadan Mubarak!

Tomorrow Morocco and many other countries will observe the first day of Ramadan, the Islamic month of fasting. I wish all who observe a very blessed and meaningful month!

Moroccans do, of course, have a number of food traditions associated with this holy time, and the soup shown here is one of them. Harira is a fragrant, zesty and nutritious soup of tomatoes, chick peas and lentils. It's an absolute must on many iftar tables, including my own, and it might also be offered at the pre-dawn breakfast which is served before a day of fasting begins. Outside of Ramadan, it can be enjoyed any time of the year.

Photo ? Christine Benlafquih

Be sure to browse my List of Favorite Ramadan Recipes for more ideas of what to serve during this very special month.

Chebakia Halwa

Halwa Chebakia-or just chebakia-is a Moroccan Sesame cookie did bend the flower-shaped pasta, FRY and then dipping it in warm honey, flavored with orange flower water. Often served on special occasions, chebakia is particularly popular in Ramadan, when many Moroccans like to eat alongside Harira. The sticky sweetness contrasts nicely with the spicy soup, and many consider it chebakia and Moroccan harira must-have their iftar table.

How to make Chebakia View photos step by step of the manufacturing process. They are certainly takes a long time to prepare, but it's not as hard as you might think-even my young daughter was able to help fold the paste you see in the picture below. In Morocco, two or more women often summon to help each other make enough cookies to last the entire month of Ramadan. Although chebakia keep well at room temperature for quite a long time, freezing will ensure freshness just made.

Photo Christine Benlafquih

How to make Sellou or Sfouf

Sellou (or as some Moroccans sfouf call it) is a Moroccan raw sweet that I look forward to every Ramadan. I tasted before when my mother-in-law has prepared for the birth of my first child, and I was surprised to find his nutty flavor, buttery strangely addicting. Rich enough, only a small amount leaves the taste buds satisfied.

With Ramadan just a week away, many Moroccans are gearing up to prepare for the Commons one month of this package. There is a considerable preparatory work involved-sesame seeds should be washed, picked through and toasty; must be blanched almonds, skinned and deep-fried; oven browned flour and sifted; anise seeds collected through and Earth. How to make Sellou shows how to do it. This could come in handy if you've never seen sellou facts, or if this is your first time you are trying to go it alone. Although labor-intensive, making your sellou will be far superior than what is sold by vendors Moroccans.

Photo Christine Benlafquih

Beldi disappeared

PDIP beldi, shown here, is a much-loved the Moroccan dairy delight, made fresh, coagulating raw cows ' milk with enzymes from wild artichoke chokes (photo below). The end result is a yogurt curd-structured that can be served with a spoon or mixed drinks-like consistency. My just published tutorial on how to make PDIP Beldi demonstrates the process.

Outside of Morocco, you may have difficulty reaching not just the smothering of wild artichoke, but also raw milk. In this case, you may prefer to try making your own homemade yogurt, or Give the magpie Robin PDIP. The recipe is very similar to other yogurt recipes that you can use the normal pasteurized fresh milk with unflavored yogurt as your starter.

Photo Christine Benlafquih

Cipolle ripieno Msemen

With Ramadan just around the corner, it's not too early to start stocking the freezer with food offer on the table for iftar. The onion Msemen shown here, generously stuffed with a spicy onion and olive, can be made in advance and frozen until needed. Outside of Ramadan, I like to serve it as an appetizer or as part of a tea time spread. Heat directly from the freezer, place the frozen msemen in the oven at 350 degrees F (180° C) for 5-10 minutes, or thawing at room temperature and heated in a frying pan over medium heat.

Photo Christine Benlafquih

Moroccan fresh fruit salad

Although delicious all year, now is the ideal time for Morocco to make a fruit salad as a wide variety of fruit in season and available. Orange flower water and freshly squeezed orange juice provide classic Moroccan flavor. Select a colorful assortment of fruit for the prettiest presentation.

The Moroccan fruit salad recipe easy will give you a launching point as proportion of fruit, juice and scented water. Include sugar for syrupy, sweet fruit cocktail, but you can omit the sugar if you like.

Photo Christine Benlafquih

Tarte aux Pêches

Summer brings an incredible array of fresh fruit to Morocco, including deliciously sweet and juicy peaches. You need just three or four of them to use in this Tarte aux P?ches Recipe, a classic French dessert with pastry cream. Frangipane can be used in place of the pastry cream.

As one tart is never enough for my family, I usually prepare a second one. This French Apple Tart follows the same preparation as the peach version, so it's a logical choice for me to make at the same time. My family likes both tarts well-chilled. Leaving them overnight allows the baked filling to firm up a bit before serving.

Photo ? Christine Benlafquih

Armenian Cucumber Salad with Orange Flower Water

Summer weather is ideal for planning menus that include simple, no-fuss foods like a refreshing Armenian Cucumber Salad. Flavored with orange flower water, sugar and a little lemon juice, this grated salad is best served chilled.

In Morocco, Armenian cucumbers are called feggous. They're longer and skinnier than regular cucumbers, with textured, ridged skin. You might also try them in this Chopped Feggous and Tomato Salad, or simply slice a chilled feggous and eat it plain or with a sprinkling of salt or sugar.

Photo ? Christine Benlafquih

Bottle Gourd Tagine

Among the summer vegetables now showing up at Moroccan souks are bottle gourds, called slaoui (singular: slaouia). In traditional Moroccan cooking, the bottle gourds are peeled and the spongy interior is discarded, leaving only the outer flesh which can be simmered until tender without falling apart.

Bottle gourd have a very mild flavor, similar to zucchini, but they absorb the zesty seasoning in this easy Tagine of Slaouia recipe. Although the photo shows the finished dish in a tagine, I actually prepared it in a pressure cooker and used a heated tagine as my serving dish. How to Clean and Prepare Bottle Gourd shows the prep work involved in cleaning this vegetable.

Also try Moroccan Slaouia Salad.

Photo ? Christine Benlafquih

Trip in the North of Morocco

Last month I had the pleasure of taking a trip too short road north of Morocco. There was not enough time to explore the specialty of this beautiful region, but there were plenty of memorable experiences that I wanted to share here. Picture is divided into two albums, simply because our publication system would allow me to put them all in one place. Enjoy!

Trip in the North of Morocco (part 1)

Trip in the North of Morocco (part 2)

Photo Christine Benlafquih

Chicken Mezgueldi

Chicken Mezgueldi is one of those traditional Moroccan dishes which could, after scanning the recipe, it puts out due to its long list of ingredients. But look again-there is a lot of chopping or preparing job here other than combining chicken with onion, spices and herbs. Is an easy meal to prepare stove top using two pans, tagines or pots and requires so little attention that you will impress your guests with not only the impact of taste, but also yourself!

The recipe calls for lemon and SM. The latter can be omitted if you don't care for it or not. If you haven't preserved lemon, use a little more salt when seasoning chicken and shake a little bit of lemon juice into the sauce after cooking-just enough to impart a slightly spicy scent. Increase the spices used to season the onions if you like things extra zesty.

Photo Christine Benlafquih

Khringos

In Casablanca, we call these khringos small ring-shaped cream puffs, but in some parts of Morocco are known as churros, a direct reference to the origin of the dough used to make them. Churros, as many readers know, I'm Spanish pancakes made from pipe lengths of choux pastry-like directly into hot oil; the dough is fried as Donuts and then sprinkle with sugar to sweeten it. It seems that the Moroccans have customized their own version of churros to mold the dough into small rings. Although it is much more common in Morocco to buy khringos as a street food, rather than making them at home, you might want to try to do so. My Khringos recipe tells you how.

It is worth noting that in some areas of Morocco, the khringo of the Word can also refer to a yeasted semolina pancake of yeast that is commonly referred to as beghrir. According to this website, it is possible that the use of the word khringo in this way may be a deviation from the Arabic word mkhrrague, which means "pierced full of holes," in reference to the unique appearance of the pancakes. Although beghrir are traditionally cooked on one side only, the khringo calls to cook briefly on the second side.

Photo Christine Benlafquih

Tagine of chicken with tomatoes and honey

Most of the Moroccan tomato sauces are zesty, but Tagine of chicken with tomatoes and honey sauce is gently flavoured with saffron, cinnamon and honey. It may seem an unusual combination, but it is surprisingly tasty and satisfying.

Although most tagines is eaten with Moroccan bread to dig around, this particular dish might work well as an entrée served with a fork, alone or over a bed of rice.

Photo Christine Benlafquih

Fekkas with Nigella seeds

Crispy and flavoursome, Petite Fekkas with Nigella seeds have a cracker-like biscuit flavoured with garlic, nigella sativa seeds and black pepper. They are perfect as a light, satisfying snacks or you can offer them alongside other finger foods at a time of Moroccan tea. Although a single batch goes a long way, you may want to consider doubling the recipe, so that you can freeze half to have on hand for unexpected company. They Thaw quickly and can go almost directly from the freezer to the table.

Photo Christine Benlafquih

Bessara Peas

If the pea soup is a favorite of yours, this Moroccan Bessara peas version will not disappoint you. Gets its flavor from the broth of your choice-beef, chicken or vegetables-and added plenty of paprika, cumin, onion, garlic and herbs. Serve as a soup, or allow liquids to reduce to produce a puree with thick enough consistency that can be offered as a dip. This is how my family liked it last week as a side to fish and fried seafood.

Photo Christine Benlafquih

Orange salad with orange flower water and carrot

In this Moroccan carrot and orange salad, the classic combination of carrots and oranges receives a Boost of flavor with a little orange flower water. Is one of my family's favorite edges, and always double or triple the recipe, because we enjoy generous portions.

Serve as a refreshing follow-up to main courses more spicy, or use it as a starter for almost every meal, as lamb Tagine with dates or chicken with olives and preserved lemon.

Photo Christine Benlafquih

Stuffed Harcha

While harcha plain is usually served with butter, honey, jam or cheese, stuffed version of pan-fried flatbread semolina shown here needs no topping, gets its flavor from savory stuffing. Don't be fooled into thinking that it is time to do, however, like the Harcha with onions, herbs, olives and cheese recipe is actually quite quick and easy to throw together and might also be considered for unexpected company. You can, of course, make some in advance to have in the freezer. In this case, simply heat the harcha in a preheated oven until hot.

Photo Christine Benlafquih

Salted grilled shrimp

The next time you plan to fire your backyard Grill, consider adding salted grilled shrimp to your menu. Incredibly easy to make, the prawns are just crusty with salt before they are placed above the coals. Once cooked, it only takes a few minutes, serve them in the shell to be peeled and eaten as a finger food. Feel free to add if you want a dipping sauce, but when we enjoyed them recently in the Mediterranean city of m diq, salt on the shell was really the only condiment necessary.

Photo Christine Benlafquih

Grilled Calamari

If you're used to fry the squid, you will be pleasantly surprised how quick, easy and delicious it is grilled instead. This recipe for Moroccan grilled squid, the squid is cut into thin strips and marinated in lemon juice, olive oil, garlic, salt and pepper. A quick few minutes on hot coals is all you need to cook the squid soft state. Serve alongside other grilled seafood and fish, or make it the main course and offer a dive-like Bessara peas on the side and salad.

Photo Christine Benlafquih

Beurre et pâte de pistache maison

La pâte de pistache, c'est pour la Bécasse qui n'en trouve pas dans son trou ( c'est elle qui le dit !) et le beurre, c'est Emma qui en a fait lors d'une sortie pédagogique et qui a voulu réitérer l'expérience à la maison. Rigolo et vraiment super bon ! Et super fastoche avec Mr le Robot ...
Pâte de pistache (d'après l'encyclopédie du chocolat)

- 100g de pistaches natures sans la peau
- 1/2 à 1 cs d'huile de pistache ou de pépin de raisin

Torréfiez les pistaches une dizaine de minutes à 150°C. Laissez refroidir.Placez les pistaches dans le bol d'un petit robot (ou un moulin à café) et pulsez pour obtenir une poudre fine. Continuez sans chauffer en ajoutant un peu d'huile pour obtenir une pâte. Conservez au frais.Montez 50cl de crème fraîche entière en chantilly.Changez le fouet pour la feuille, et fermez hermétiquement le bol du robot. Maintenant, si tu préfères nettoyer ta cuisine ...


On a fait fonctionner quelques minutes à vitesse 8, et tadam ! Le beurre se sépare du petit lait.


J'ai gardé le petit lait pour confectionner des crêpes ou des pancakes.On rince le beurre plusieurs fois pour éliminer le maximum de petit lait, on presse pour former une motte, et on place au frais pour raffermir le tout. A consommer dans les 48 heures, mais ça, ça ne devrait pas être trop difficile !

S pommes dauphine

On continu le repas d’anniversaire d’Eric avec la recette des pommes dauphine maison, une bonne purée, une pâte à choux, des épices et on a un super accompagnement pour le filet de boeuf en rôti … Alors oui, ce n’est pas léger, c’est fait à la friteuse, mais bon on en mange pas tous les jours non plus et puis en les plaçant sur du papier absorbant et en les salant de suite, elles perdent beaucoup de leur gras, alors on se fait plaisir ? c’est parti …

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= Pour 6 personnes ~ Préparation 20 minutes ~ Cuisson 15 minutes =

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- Ingrédients - 

Pour la purée

- 700 grammes de pommes de terre bio

Pour la pâte à choux

- ¼ de litre d’eau - 4 œufs bio

- 100 grammes de beurre

- 200 grammes de farine

- 1 pincée de sel, épices.

Préparation de la purée de pommes de terre

Peler les pommes de terre, les laver.Mettre le cuit vapeur à chauffer.Couper les pommes de terre en cubes.Placer les dans le panier du cuit vapeur, les saler.Cuire 20 minutes, vérifier avec la pointe du couteau pour voir si elles sont bien cuites.Écraser les pommes de terre avec le presse purée à main pour ne pas la rendre élastique.

Préparation de la pâte à choux

Chauffer l’eau dans une casserole avec le beurre et le sel. Retirer du feu et ajouter la farine en une fois, remuer bien avec une cuillère en bois.Replacer la casserole sur le feu 1 minute pour que la pâte se dessèche et se décolle des parois.Ajouter hors du feu les œufs, un à un.Remuer bien entre chaque ajout d’œuf, il doit être entièrement incorporé avant d’en ajouter un autre.

Cuisson des pommes dauphine

Chauffer la friteuse, l’huile doit être à 170°c.Incorporer la purée de pommes de terre à la pâte à choux.Ajouter les épices que vous aimez, ici j’ai mis du piment d’Espelette.Prendre deux grosses cuillères, prélever un peu de pâte avec une cuillère.Avec l’autre cuillère faire tomber délicatement la pâte dans l’huile.Vous pouvez le faire aussi avec une poche à douille.Dès que la pomme dauphine commence à colorer, la retourner.Sur une plaque déposer des feuilles de papier absorbant.Allumer le four sur maintien au chaud à 80°c.Déposer les pommes dauphine sur le papier et les saler au fur et à mesure.Placer les dans le four pour les avoir tout le temps chaudes.

Dégustation

Il ne vous reste plus qu’a passer vite à table pour éviter qu’elles refroidissent.Servir avec une tranche de rôti ou un bon poulet rôti ou même un poisson à la plancha.Servez vous d’un bon sel, moi j’ai utilisé du sel rouge d’Hawaï.Vous pouvez aussi vous servir d’un sel épicés.Quelques haricots verts cuit à la vapeur, ou des brocolis et vous aurez un plat complet.

Mots Clefs :

pomme de terre, pomme dauphine, pâte à choux, purée, friture

Partenariat :

Merci à Ducros - Terre exotique - Tasse et assiette

Cromesquis de pommes de terre au fromage

Pomme de terre Hasselback

Pomme terre façon Jamie Oliver

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¤ Pensez à vous abonnez à ma newsletter pour ne plus rater un seul billet, merciii ¤

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