Contents
show
nā mea hoʻohui
No ka cauliflower a me ka sopa almond:
- 100 g ʻAlemona blanched
- 500 g Pāpaʻi
- 2 pc ʻO Seloti
- 1 pc ʻO ke kālika
- 3 ka palaoa ʻAila kū ʻole
- 600 ml Mea inu ʻalemona organik ʻole
- 500 ml Kahua huaʻai
- 1 wp Salt
- 2 wp kekahi pahūpahū
- 1 wp Turmeric
- 1 Ua haʻi aku ʻo Msp 'Alaona
- 1 Ua haʻi aku ʻo Msp Pepa Espelette
- 1 Ua haʻi aku ʻo Msp cumin
- 1 Ua haʻi aku ʻo Msp Nutmeg
- 0,5 wp kōpaʻa
- ʻO ka wai o ka lemon 1/2
- Bio lemon zest
- ʻO Coriander lau
- Pepelu ʻākala
No nā gougères:
- 160 ml ka wai
- 2,5 g Salt
- 66 g Me ka bata
- 75 g ʻO Flour
- 3 pc hua
- 30 g ʻO Gruyere
No ka crayfish cream:
- 40 g Iʻa ʻuʻuku
- 1 nā kīʻaha Kīme fraiche Kīkī
- 1 ka palaoa ʻO ka paʻakai i hana ʻia mai ka yogurt, hana ʻia i ka home (Labneh)
- 1 pc Lime
- 1 Ua haʻi aku ʻo Msp Turmeric
- 1 Ua haʻi aku ʻo Msp cumin
- 1 Ua haʻi aku ʻo Msp Pepa Espelette
- Pepa paʻakai
- ʻO Vermouth
Na Ke Kumu
ʻO ka pua puaʻa ʻala a me ka sopa almond:
- E puhi mua i ka umu i 100 degere. E hoʻomaʻemaʻe i ka pua puaʻa, ʻokiʻoki i nā pua a me nā ʻāpana liʻiliʻi, holoi a hoʻokahe. No nā granules: e ʻoki i kekahi o nā pua puaʻa a ʻohi i nā pua liʻiliʻi. E hoʻomoʻa i nā granules ma 100 degere kaʻapuni ea no kahi o 5 mau hola. Peel a ʻokiʻoki maikaʻi i nā shallots a me ke kāleka.
- E wela i 3 punetune o ka aila i loko o kahi ipu nui, e hoʻohui i ka pāpaʻi, ke kāleka, ke kō, ka puaʻala a me nā ʻalemona a paʻi no kahi 5 mau minuke a hiki i ka ulu ʻana o nā mea ʻala maikaʻi. A laila e hoʻokahe me ka inu ʻalemona a laila me ka waihona. E uhi a e hoʻomoʻa mālie ma luna o ka wela wela ma kahi o 20 mau minuke, a palupalu ka pua pua. A laila e hoʻomaʻemaʻe i ka sopa a hoʻohui i nā meaʻala.
- Ma mua o ka lawelawe ʻana, e hoʻohui i ka granules, ka pepa ʻulaʻula, ka lemon zest a ʻokiʻoki a i ʻole nā lau coriander holoʻokoʻa.
ʻO Gougères:
- E lawe mai i ka wai, (waina keʻokeʻo), ka pata a me ka paʻakai a hiki i ka paila, e wehe i ka wela a hoʻohui i ka palaoa i ka manawa hoʻokahi, e hoʻoulu a hoʻi i ka wela. E hoʻoulu a loaʻa kahi puʻupuʻu. Ma hope o 2 mau minuke, hoʻokumu ʻia kahi choux pastry, keʻokeʻo iki ka loko o ka ipuhao. Wehe ʻia mai ka wela a hoʻomaha no kahi o 5 mau minuke. Inā poina kēia ʻanuʻu, ʻaʻole e wehe nā Gougeres a e mau ana nā "kuki". E hoʻopili mālie i nā hua, e hoʻohui i ka Gruyère a hui. E kau i ka paila palaoa ma luna o kahi pepa bakena i uhi ʻia me ka ʻeke pepa me ka ʻeke paipu a i ʻole he teaspoon. E puhi i ka 180 degrees no kahi o 15-20 mau minuke.
ʻO Crayfish Cream:
- E hamo i kahi o ka lemona, e kaomi i ka lemon. E waiho i 5 huelo i'a ma ka aoao, e oki liilii i ke koena. E hoʻohui i ka creme fraîche a me ka labneh, e hoʻohui i 1 tbsp wai lime, e hoʻohui i 1-2 tbsp vermouth. E hoʻoulu i ka turmeric, cumin a me ka pepa Espelette a laila hoʻomoʻi me ka paʻakai a me ka pepa.
kino
Lawelawe: 100gKāleka: 97kcalKalepona 7.5gKumuʻiʻo: 3.4gMomona: 5.9g