French Macaron with Jolanta – White chocolate and strawberry ganache
Serving 40 INGREDIENTS: 227g white chocolate 120g cream (fløte) 120g strawberry puree 1 tbsp glucose 4 g gelatin PREPARATIONS: Melt…
French Macaron with Jolanta – Hazelnut Praliné
Serving 70 INGREDIENTS: 250g whole hazelnuts 60g whole hazelnuts 40g water 150 gr sugar 250g butter 100g egg whites 160g…
Boeuf Bourguignon
serve for 6 INGREDIENTS: ts = teaspoon tbsp = tablespoon 1,5kg beef ( brisket) 1 oignon 2 carrots…
Crème brûlée
serve for 6 INGREDIENTS: ts = teaspoon tbsp = tablespoon 50 cl whole liquid cream (Krem fløte) 100 gr sugar…
Leek with Gribiche sauce
serve for 4 INGREDIENTS: ts = teaspoon tbsp = tablespoon 5 leeks (thin ones) 3 eggs 2 ts capers cider…
French Cuisine with Anne Bûche de Noel (french Christmas cake)
serve for 8 INGREDIENTS: ts = teaspoon tbsp = tablespoon Biscuit génoise 4 eggs 125gr sugar 125gr flour 1 vanilla…
French Cuisine with Anne – Blanquette de poulet (chicken blanquette)
serve for 6 INGREDIENTS: ts = teaspoon tbsp = tablespoon 1,2 kg chicken breast, cut into large cubes 1 onion…
Cuisine with Jolanta – Chocolate mousse with chocolate dirt
Serves 12 INGREDIENTS: for the mousse 300 g dark chocolate 50 g butter 3 eggs separated 55 g sugar 300…
French Cuisine with Anne – Basquaise Chicken
Poulet Basquaise serve for 8 INGREDIENTS: ts = teaspoon tbsp = tablespoon For the Chicken 4 chicken breast 3 cloves…
French Cuisine with Anne – Lemon pie with Meringue
Tarte citron meringée serve for 6 INGREDIENTS: ts = teaspoon tbsp = tablespoon Shortbread Dough : 250 gr Flour 125…
French Cuisine with Therese – Cordon Bleu
serve for 4 INGREDIENTS: ts = teaspoon tbsp = tablespoon 4 chicken breasts 200 gr thin sliced ham 100 gr…
French Cuisine with Therese – Hollandaise sauce
serve for 4 INGREDIENTS: ts = teaspoon tbsp = tablespoon 3 egg yolks 1 tbsp lemon juice ½ ts salt…