Recipe of the week: On the Easter menu

Asparagus cream

Ingredients : 500 grams of fresh asparagus, 2 leeks, 1.5 liters of chicken broth, 3 tablespoons of butter, 3 tablespoons of flour, fresh cream, salt and pepper.

to prepare : Trim the asparagus and cut the ends of the stems and cut them into 1-inch sections. Cook them with chopped shallots in chicken broth for 15 minutes. Check for doneness: the vegetables should be soft. Drain the vegetables and reserve the ends of the asparagus. Mix the vegetables in a puree. In a saucepan, make a roux: melt the butter, add the flour, mix well and let it cook for a few minutes. Add broth and asparagus asparagus. Bring it to a boil. pepper salt. Pour into soup bowl. Add asparagus tips and a little cream.

Lamb leg with garlic and rosemary

Ingredients : 1 leg of lamb, 2 tablespoons of oil, a few sprigs of rosemary, 2 or 3 heads of garlic, salt and a mixture of 3 peppers.

to prepare : Crush with oil, rosemary and garlic. Rub the meat with this mixture. Cover with cling film. Leave to rest in the refrigerator for 3 or 4 hours. Heat the oven to 220°C. Place in the oven and cook uncovered for about 12 minutes per 500g for “rare” cooking and 16 minutes per 500g for “medium” cooking.

A meat thermometer can be especially useful for reluctant chefs and cooks.

Accompany the lamb with small brown potatoes, gratin or mashed potatoes and beans.

live easter

Ingredients : 200 g + 150 g 70% dark chocolate, 5 + 2 eggs, 1 deciliter of oil, 300 g sugar, 200 g flour, 1 half a bag of baking powder, 150 g fresh butter, 15 g icing sugar, 1 small chocolate chicken and eggs .

to prepare : Melt 200 grams of chocolate in the microwave or in a Bain Marie. Mix 5 eggs one at a time with the oil. Mix the flour, baking powder and sugar and add them to the first mixture. Annular mold 26 cm butter and flour. Pour the mixture into it. Heat the oven to 180 degrees. Bake and cook for 40 minutes. Remove the mold and let it cool on a wire rack.

Prepare the mousse: Melt 150 grams of chocolate and butter in the microwave. Mix 2 egg yolks and powdered sugar. Add to chocolate and butter. Beat two egg whites until frozen. Gently fold in chocolate mousse. Keep in the refrigerator for a quarter of an hour. Cut the crown in half. Fill with chocolate mousse. Cover the other half and garnish with the rest of the mousse to give the appearance of a nest. Put the chicken and chocolate eggs in the middle.

Bon appetite !

A&G Ledent

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