Welcome back at Chance's Restaurant family,
Here is my first post on the Foodies Bee Hive Community, I hope you will like it 😇
This week the temperature has gone down a bit. When it's hot, I can't eat anything. I regularly make salads for myself.
For this month's cookbook menu organized by @theterminal, I suggest you:
Various kinds of salads with apetizers
- Menu card
INGREDIENTS / RECIPE
- 2 bowls,
- 1 green salad
- 1 fresh tomato
- 1 box of corn
- 1 half avocado
- 3 eggs
- 2 onions
- 150g creamed spinach
- 100g of tabbouleh-couscous
- 1 can of tuna
- 1 can of crab
- 1 box of chickweights
- Peppers of various colours
- Flour
- Milk
- Full cream
- 1 puff pastry, rolled out
- Pastry Moulds
- 200g of over-choice Gruyère cheese
- 100g Sweet Gruyère cheese
Salad tabbouleh - Couscous
Process
To start making tabbouleh, make a small broth with a quarter onion.
When your onions are cooked, pour them into the bowl where you have poured the couscous. Then cut a little green and red pepper into very small squares that you will add with a handful of chickpeas.
Mixed salad
Process
Every good restaurant has its principles, so as an extra, I will serve you a small mixed salad. Simply wash the salad and chop the avocado, tomato, hard-boiled egg, and some corns.
Apetizers
To give you a taste of the flavours and colours, here are the tarts of the house.
A variety of tuna croissants, crab, Gruyère and spinach tarts.
Process
Baking time is usually 30 - 45 minutes with the oven at 180/200 degrees.
I put everything together in the oven as you can see a little lower when I put it in the oven. The ramekins on the other hand I took them out 10 minutes before the rest... I was really more focused on baking the dough than anything else.
At the level of the bond; I used two eggs with a large glass of full cream and a glass of milk with a good tablespoon of flour. Mix well so that there are no large chunks.
Tuna fish
Sauté the tuna with half an onion and leave to cool. This is very important, otherwise you risk cooking the pastry before its time. Then cut your pasta pieces into various shapes. Here are the ones I've been able to make.
Swiss Cheese - Gruyère
Having various kinds of our national cheese, Gruyère. I made a mixture that I simply cut into pieces and mixed with the other half of the onion. All this added to my egg mixture seasoned with nutmeg and pepper.
Crabs
As you may have noticed, I didn't go fishing; I cheated a bit with a can 😥
From then on I only added an egg and my saisoning to get a better taste...
Spinach
To do this, I simply used already frozen spinach that I had to fry with a little seasoning.
When it's cooked, put it enterely in a bowl and wait until is cold. Then like its predecessors; added the 1.5 spoon egg mixture only.
Baking
Please: prepare a suitable pastry and prefer one that you will make yourself and not like me. Butter your mussels and put the pastry as best as possible in your moulds. Then fill them and put them in the oven.
Be careful, however, because when using silicone, it is always a good idea to remove them and then put them back on again for about 5 minutes under close supervision!
You will be able to make tarts to the choices and tastes you want the principle is always the same. Simply follow the recipe above.
As I love you so much, here's a refreshment as a little dessert; a little bowl of heart watermelon 💞
Take place at you table please and good apetite.
This menu is normally for two or three persons. Do not forget to add any dressing of your choice for salads.
You will find here my first recipe that I produced and as well with its dessert.
All pictures have been taken with my Wiko Lenny 4 and snapchat filters.
As always, you can find here my number for more dishes, do not hesitate to order me at 001001001.
I am looking forward to see you again at Chance's Restaurant!
Always with love and hugs 💋