Random menu...

436,2213.7/5 for 135 ratings
Grade this page:

Last modified on: February 18th 2020

Ready in: 9 hours 52 min.

Cost: 21.1 € Change currency: Note : These prices are only approximate


Beetroot and cream cheese verrines :

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.

Ready in: 2 hours 46 min.
Cost: 4.6 €

Beetroot and cream cheese verrines

Main course

Oxtail Parmentier :

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.

Ready in: 5 hours 46 min.
Cost: 9.4 €

Oxtail Parmentier


Cherry and pistachio tarts :

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.

Ready in: 1 hour 20 min.
Cost: 7.1 €

Cherry and pistachio tarts

And what it does not contain:

See the search engine

Back to top of page

Back to top of page

Other pages you may also like

[Nutritional information and ingredients]
Nutritional information and ingredients

123,9393.5/5 for 521 ratings
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
93,320 13.6/5 for 2625 ratings
[List of all pages]
List of all pages

97,764 23.5/5 for 99 ratings
[Films and papers in the kitchen]
Films and papers in the kitchen

84,0593.5/5 for 298 ratings
[Ice-cream and sorbets]
Ice-cream and sorbets

85,1993.9/5 for 243 ratings

Post your comment or question

I am not a leaving thing

Follow this page (as 4 people already do)

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page