Recipe Zubair

Ingredients: 2 firm-fleshed potatoes 4 c. 1 tsp olive oil salt and pepper dry herbs (optional) Preparation: You have the choice of peeling your potatoes or of keeping the skin to give them a rustic aspect but you will then have to wash them to remove the soil. Prepare a large bowl filled with cold water (be careful, not to the top because the potatoes will take up space, add more if necessary at the end of the cut). Cut the potatoes into thin strips using a robot if you are lucky enough to have one, otherwise I recommend the mandolin. You can also opt for cutting with a good sharp knife (tested), your slats will then be less uniform and less fine but it still works. Soak the apple slices in water as you cut them, 15-20 min to remove the starch that would make them stick. Drain them and then wipe them between two clean cloths or absorbent paper. Place the coverslips in a single layer on a baking sheet covered with baking paper. Sprinkle the strips with a few drops of o...

Ingredients: 6 boxes of tuna fillets with lemon Saupiquet 1 kg of sweet potatoes 50 g flour 50 g breadcrumbs 2 eggs 1 teaspoon mustard 5 tablespoons of sunflower oil 1 lemon Espelette pepper Frying oil Preparation: Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries. In a deep plate pour the flour, in another breadcrumbs. Beat an egg omelet on a third deep plate Roll the fillets in the flour, then in the beaten egg and finally in the breadcrumbs. Make a mayonnaise, add the tuna cooking juice and a dash of Espelette pepper. Fry the sweet potatoes in a 180 deep fryer for 9 minutes. In a hot non-stick pan, pour 3 tablespoons of sunflower oil. Fry the tuna fillets on all sides. Dispose of on paper towels. Check the cooking of the sweet potatoes, drain them on a paper towel and salt lightly. Prepare your Fish & Chips on a warm dish and accompany them with a small jar of your lemon mayonnaise!

Ingredients: For the dough: 175 g butter, liquid, but no longer hot 200 g of flour 50 g cornstarch 3 tsp, baking powder 150 g of sugar 2 pts vanilla sugar 1 pinch (s) of salt 75 g poppy seeds, unground 4 egg (s) 150 ml milk For the cream: 400 ml milk 100 g marzipan 1 pt. Custard 2 pts vanilla sugar 1 tablespoon of sugar 4 tablespoons almond (s), ground 1 pt.gelatin powder, white For decoration: 100 g whole milk couverture 1 tsp, heaped nut nougat cream 1 tbsp pistachios, chopped Furthermore: Fat for the springform pan n.B. flour or semolina or breadcrumbs for the springform pan Preparation: Preheat the oven to 170 ° C, grease a 26 cm springform pan and crumble out. For the dough: Mix the flour, cornstarch and baking powder in a small bowl. Put the sugar, vanilla sugar, poppy seeds and salt in a large bowl and beat well with the eggs using a mixer. Add the milk and butter. Gradually sieve in the flour mixture and mix well. Then fill into...

Ingredients: 100 g cream 1 tbsp vanilla sugar 1 tablespoon of sugar 250 g quark 125 g amarettini 300 g blueberries n.B. Amarettini Preparation: First whip the cream with the vanilla sugar and the table sugar until stiff and stir the curd smoothly in a separate bowl. Then add the cream to the curd and fold in. Put the amarettini in a bag, close it well and break the amarettini into coarse pieces with a rolling pin. If necessary, thaw and puree the blueberries. To layer, put some of the amarettini in a glass and cover with the quark cream, then add some of the pureed blueberries. Repeat the process until the glass is full. I. In the video, small mason jars are used because then the dessert is super e.g. can take to the picnic. Have fun copying! See this too: Chocolate Cream Pie Recipe

Ingredients: For the ground: 260 g oreo biscuits Melt 130 g butter For the cream: 500 ml milk 1 pinch (s) of salt 50 g of sugar 45 g cornstarch 4 egg yolks, size M 75 g whole milk couverture, chopped 75 g dark chocolate coating, chopped For the topping: 250 ml whipped cream, cold Chocolate chips for decorating Preparation: For the bottom, the oreos are crumbled very finely and then mixed with the butter and distributed and pressed in the pie form, or a spring form of 20 - 22 cm in diameter. So the floor should first cool in the fridge for half an hour so that it can solidify nicely. Then it is baked at 160 ° C top / bottom heat in the preheated oven for 10 minutes. Then it should cool down well again. When the time comes, the chocolate cream continues. First, stir the cornstarch with sugar and egg yolk and a small portion of the milk until smooth. So there are no lumps. The remaining milk is placed in a saucepan with the salt and heated on the stove. It s...

Ingredients: 250 g biscuit (s), chocolate chip cookies with nuts OR: 150 g biscuit (s), (chocolate chip cookies) AND: 100 g nuts, ground 75 g butter, liquid 500 g cream cheese 150 g of sugar 150 g peanut butter 2 egg (s) 125 g chocolate, bittersweet (e.g. 60%) 1 tablespoon butter, soft 100 g peanuts, chopped, alternatively hazelnuts Preparation: Whisk the cream cheese well with sugar and peanut butter. Add the eggs one after the other while stirring constantly. Crumble the biscuits very finely (ideally in a food processor or in a freezer bag) and mix with the liquid butter. Place the cookie mass in a 26-sheet springform pan lined or greased with baking paper, press firmly and spread the cheese mass evenly on top. Bake at 180 ° C for about 30 minutes until the cheese mass is firm. Melt the chocolate together with the butter over the water bath and spread evenly on the cooled cake. Serve with nuts and keep in a cool place until ready to eat.

Ingredients: For the crepes: 250 ml milk 2 egg (s) 120 g of flour 20 g baked cocoa 20 g of sugar 20 g butter, melted For the filling: 300 g cream 12 oreo cookies 10 g vanilla sugar 1 tsp vanilla extract Preparation: Set the butter aside and mix the remaining ingredients together thoroughly. With very small eggs, the dough can become too thick. If it has too thick a consistency, just add a little splash of milk. Then stir in most of the butter. To bake the crêpes, you use a pan that is not too heavy, approx. 18 cm, which is comfortable to hold and has a non-stick coating. Spread the remaining butter in the pan with a brush. I use a ladle to portion the dough evenly. As soon as your pan is heated, you add a portion of dough and quickly swirl it out in the pan. This spreads the dough into an evenly thin crepe. I always bake them on medium heat. With a spatula you can simply turn it over and bake the second side. The crepe is then briefly freed of fat on kitchen pa...