How To make Croissants Pignons(Pine Nut Crescents)

Pine Nut Crusted Salmon

Whenever I travel I always try to taste as many new things in new places as I can and this salmon dish was inspired by the hazelnut crusted salmon dish that I had on board Princess Cruises. They paired it with maple glazed veggies and sticky rice, so all I did was omit the sticky rice, shave the veggies and dress them like a salad instead of cooking them, and used pine nuts in my breading mix instead of hazelnuts. It's definitely fun to play around with inspired flavors or recreating a dish that sparked your imagination because you just never really know where it's going to take the recipe and it's a fun learning process. I want to thank Princess Cruises for collaborating with and supporting me on this video and I hope you guys are inspired to recreate this recipe at home!! Be sure to share...;) #Ad

Check out my video on the Princess Cruises channel to see more activities you can do on the ship, like the Cook My Catch experience:

Click here to learn more about dining on Princess Cruises:

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INGREDIENTS:
breading:
2 cups bread crumbs
1 cup finely chopped pine nuts
3 tbsp chopped parsley
salt and pepper to taste

honey mustard:
2 tbsp whole grain mustard
4 tbsp honey
4 tbsp lie oil
1 tsp minced garlic
1 tsp lemon zest

3 tbsp olive oil & 2 tbsp lemon juice for salad
salt and pepper to taste

Florentins - Recette par Chef Sylvain

Les florentins, un subtil mélange d'amandes, de fruits confits et d'écorces d'orange, à mi-chemin entre le petit gâteau et la confiserie, le tout glacé de chocolat sur une face, autant vous dire que les florentins aux amandes sont depuis longtemps le pêcher mignon de nombreux gourmands. Vous verrez, c'est très simple à réaliser, suivez-moi …
Retrouvez la fiche recette des florentins sur mon site :

Mettez un pouce bleu si vous aimez et n'oubliez pas de partager cette recette avec vos amis !
Les étapes clés sont sous-titrées en français pour le plus grand nombre !

* Mon livre de pâtisserie :
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Abonnez-vous : et retrouvez-moi pour de nouvelles recettes de pâtisserie en vidéo à ne pas manquer !
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Ingrédients pour les florentins :

180 g de sucre
60 g de miel liquide
190 g de crème fraîche
60 g d'écorces d'oranges confites
60 g de fruits confits en cube
120 g d'amandes effilées
60 g de pignons
Chocolat noir

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【Japanese mom in Paris】What I eat in a marché shopping day?｜Paris diary ｜Japanese cooking

This video has several subtitles. Since I used a translator, it might be unnatural but I hope you enjoy it in your language.
Today, I went to a marché for the grocery shopping and cooked.
Japanese donburi for lunch and shrimp basil pasta for dinner using fresh ingredients from marché.
Hope you liked the video:)!

#Paris #vlog #lifeinparis #parislife　#marche #breakfast #lunch　#dinner　#whatieatinaday #mom #momlife #Japanesemom

IDEA APERITIVO facile e veloce | Coni salati di pasta sfoglia con 3 RIPIENI! ????

Aperitivo con i vostri amici e non sapete che ricetta preparare? Provate i coni salati di pasta sfoglia con 3 ripieni!
Ideali per per ogni occasione: buffet, antipasti, aperitivi, merende e finger food. ????

???????? ISCRIVITI AL CANALE ????????
Se la ricetta ti è piaciuta CONDIVIDILA e lascia un MI PIACE ????
Grazie! ❤️????

✅ COSA HO UTILIZZATO IN QUESTA RICETTA:
???? STAMPI PER CANNOLI E CANNONCINI:

???? INGREDIENTI:
- 1 rotolo di pasta sfoglia rettangolare
- Semi di sesamo
- Semi di papavero
- Olio extravergine d’oliva
- Acqua
- Pinoli
- Capperi
- Granella di pistacchi

PER IL RIPIENO ALLE OLIVE:
- 2 cucchiai patè di olive
- 80 g formaggio spalmabile

PER IL RIPIENO AL TONNO:
- 80 g di tonno
- 2 cucchiai di maionese

PER IL RIPIENO AL PROSCIUTTO COTTO:
- 100 g di prosciutto cotto
- 80 g formaggio spalmabile

????‍???? PROCEDIMENTO:
- Stendere la pasta sfoglia e dividerla in strisce di circa 1 cm di larghezza;
- Ungere gli stampi con olio d'oliva;
- Arrotolare le strisce di pasta sfoglia sugli stampi, sovrapponendole leggermente;
- Spennellare la superficie con poca acqua e cospargere di semi di papavero e di sesamo;
- Cuocere in forno ventilato a 180° per 20 minuti;
RIPIENO ALLE OLIVE:
- In una ciotola amalgamare due cucchiai di patè di olive con il formaggio spalmabile.
RIPIENO AL RONNO:
- In una ciotola amalgamare il tonno con due cucchiai di maionese.
RIPIENO AL PROSCIUTTO COTTO:
- Tritare finemente il prosciutto cotto e amalgamarlo con il formaggio spalmabile.
- Infine riempire i coni di pasta sfoglia con le farciture e guarnire con granella di pistacchio, pinoli e capperi.

✅ COSA HO UTILIZZATO IN QUESTA RICETTA:
???? STAMPI PER CANNOLI E CANNONCINI:

???? Grazie per la visione e se ancora non lo hai fatto ISCRIVITI al canale ????

#pastasfoglia #aperitivo #fingerfood #ricettefacilieveloci

¿Cómo tener PESTO todo el año? #shorts

????PESTO LISTO PARA CONGELAR????

Una receta básica que al estar congelada salva cualquier pastas de último minuto.

INGREDIENTES:

120gr Albahaca fresca
100gr Queso pecorino
80gr de piñones
2 dientes de ajo
90cc de aceite de oliva
Sal

✋????MANOS A LA OBRA????????

1️⃣Mixeamos todos los ingredientes con el mixer bien frío.
2️⃣Colocamos la mezcla en molde para el freezer. Y lo llevamos a congelar.
3️⃣Cuando esten duros desmoldamos y guardamos en bolsa.
4️⃣Antes de usar, descongelamos lo que necesitamos y usamos con unas ricas pastas.

????TIPS????
✨Usar todos los utensillos bien helados para que no se oxide la albahaca.
✨Reemplazos:
Queso pecorino = grana padano o parmesano
Piñones = usa el fruto seco que mas te guste.

#pesto #pasta #albahaca #pecorino #piñones #recetasfaciles #recetaexpress #cocinacasera #comidasaludable #comidasana #comidacasera #italianfood #italia #foodlover #recipe #easyrecipe #italianrecipe #deliciousfood #basil #recetazas #datazo #tipsdecocina

3 steps and the appetizer is ready! Your guests will be delighted with this brilliant recipe

3 steps and the appetizer is ready! Your guests will be delighted with this brilliant recipe

Ingredients:
puff pastry - 800 g (28.2 oz)
Gorgonzola cheese - 150 g (5.3 oz)
Brie cheese - 150 g (5.3 oz)
rosemary - 10 g (0.35 oz)
yolk - 1 piece
milk - 10 ml (0.34 fl oz)
IN THE OVEN 180°C (356 °F) /25 MIN

for the sauce:
basil - 80 g (2.82 oz)
pine nuts - 50 g (1.76 oz)
Parmesan - 80 g (2.82 oz)
olive oil - 100 ml (3.4 fl oz)
lemon juice - 15 ml (1 tbsp)
garlic - 15 g (½ oz)

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