Par
Potato and lentil soup
Ingrediants :
- 100 g of lentils
- 200 g of potatoes
- 2 carrots
- 1 celeriac
- 1 tablespoon of butter
- Cumin powder
- Salt and pepper
- 150 g fresh cream
- A few leaves of lemongrass
Preparation:
- Peel the potatoes, carrots and celeriac and cut into cubes.
- Heat the butter, add the lentils and vegetables and brown them
- Add 1 liter of water, bring to a boil and simmer for about 15-20 minutes.
- Pass the soup through a potato masher or blender, add half of the fresh cream, cumin and pepper.
- Pour the soup into bowls or plates, garnish with the rest of the crème fraîche and the lemongrass leaves.
lasagna
- 2 onions, chopped
- 2 cloves of garlic, minced
- 1 carrot, chopped
- 4 stalks of celery
- 3 tbsp. olive oil
- 600 g of minced meat
- 2 bay leaves
- 1 pinch of thyme
- 1 pinch of oregano
- 1 pinch of red pepper
- 1 C. sugar
- Salt and pepper
- 800 g of tomato puree
- 15 cl of water
- 150 g of grated cheese
Bechamel
- 3 tbsp. Butter
- 3 tbsp. Flour
- 1 cup of milk
- 1/2 cup fresh Parmesan, grated
- Salt and pepper
PREPARATION:
- Fry the minced garlic cloves and minced onion in a little olive oil.
- Add the chopped carrot and celery stalk, then the meat and brown everything.
- Cook until evaporated.
- Add the tomato puree, water and aromatic herbs.
- Season with salt and pepper, then cook over low heat (one hour)
BECHAMEL:
- Melt the butter over medium heat.
- Add the flour and mix until smooth.
- Add the milk a little at a time.
- Stir constantly, until the mixture thickens.
- Remove from the heat, season with salt and pepper, add the cheese and mix well.
LASAGNA ASSEMBLY:
- Preheat the oven to 200 ° C
- Grease the lasagna. Put a thin layer of béchamel then sheets of lasagna, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row.
- On the last layer of lasagna cover with grated cheese.
- Cook for about 30-35 minutes of cooking.
Draft cake
- 36 butter cookies
- 200 ml of filter coffee
- 60 g of sugar
- 100 g of butter
- 200 g of chocolate
- 2 egg yolks
- 100 g of hazelnuts and almonds
Preparation of the cream:
- Beat the egg yolks with the sugar with a mixer until the eggs become clear.
- Add the softened butter and work again until you get a cream
- Melt the chocolate in a double boiler with a little butter
- Put the cold coffee in a bowl
- Dip the biscuits one by one in the coffee and arrange them in a pan.
- Spread the first layer of cream then garnish with hazelnuts and almonds
- Lay out another layer of cookies, then roll out a layer of chocolate
- Repeat the previous steps until you have 4 coats
- Refrigerate for one hour
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