How To make Snail Fritters / Beignets D'Escargots
Canned or cooked snails Oil for frying Parsley sprigs to garnish 2 Eggs, separated
1 1/2 c Flour
2 tb Olive oil
Salt and pepper 1 tb Olive oil
Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails
100 petits-gris snails (canned or freshly cooked)
2 eggs, separated
1 1/2 cups flour
2 Tbsp olive oil
1 Tbsp olive oil
First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm
How To make Snail Fritters / Beignets D'Escargots's Videos
Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough
Many of your favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha in the kitchen as she shares her culinary tricks of the trade in three classics: traditional kouign-amann, a specialty from Brittany, unforgettable sugar and spiced cinnamon-sugar knots, and a recipe for snails, which you can easily adapt to your own taste. These treats are the perfect start to any day!
#YeastDough #Dessert #Pastries #Baking
0:00 Introduction
0:52 Traditional Kouign Amann
11:00 Cinnamon Sugar Knots
15:13 Poppy Seed Snails
18:25 Bonus Recipe: Raisin Infused Pastry
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This episode originally aired as Martha Bakes Season 6 Episode 10.
Full Recipes:
Kouign Amann -
Cinnamon Sugar Knots -
Poppy Seed Snails -
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Martha Stewart Makes Classic Yeast Dough Desserts | Martha Bakes S6E10 Layered Yeast Dough
وصفات طبخ - وصفة زيتون للدهن
السلام عليكم و رحمة الله تعالى و بركاته.
في حلقة اليوم إن شاء الله من وصفات طبخ سنقدم وصفة سريعة و هي زيتون للدهن يمكن تحضيره بسرعة و يحتفظ به في البراد لاستعمال لاحق.
المقادير هي كالتالي : 250 غرام من الزيتون بدون نواة
قليل من الزعترم محكوك، قليل من الإبزار، قطعتان من الجبن المربع، كاس من زيت الزيتون.
شهية طيبة للجميع. لا تنسوا الاشتراك بالقناة للتوصل بجديد الوصفات.
كلمات دلالية :
اكلات جديدة
اكلات سورية
طبخ جزائري
طبخ عراقي
مطبخ حواء
دورات طبخ
طبخ مغربي بالصور
طبخ كويتي
طبخ لبناني
طبخ السمك
تعليم طبخ الحلويات
tabkh maghribi
tabkh maroc
wasafat lala moulati
???????? AMAZING 1 Month of STREET FOOD - What I Eat VIETNAM 2023 compilation
#streetfood #besteverfoodreviewshow #vietnamesefood
My vlog camera:
0:00 INTRO
0:15 All the October Intros compilation
3:30 Panda Da Lat BBQ
11:30 Snail Feast on Vinh Khanh Street District 4
24:45 Eel Noodles - mì lươn
35:35 Bun bo Hue
51:33 Sizzling egg pancakes - Banh Xeo
1:01:15 Bánh mì thịt đặc biệt
1:05:30 Steak and Eggs - Bò Né
1:08:00 Broken rice n pork - Cơm tấm
1:21:30 Rice flour crepe - Bánh cuốn
1:26:30 Banana fritter (Chuối chiên)
1:28:50 Vermicelli pork and spring rolls - Bún thịt nướng
1:35:20 This is the end, my friend...
Subscribe for more noodles! Let's eat more Vietnamese Street Food in 2023. Join us on our hero quest to 11 million subscribers and discover more about the best noodles and street food in the world. We would. all be better people if we ate more local and support Vietnamese street food vendors.
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ULTIMATE VIETNAM STREET FOOD COMPILATION | A month of Vietnamese Local Street Food Markets 2023 with ho chi minh city, max mcfarlin, chad kubanoff, what the pho, vietnam travel vlog, best ever food review show, sonny side, travel with balnur, sizzling pancake, ho chi minh city, tapioca noodles, grilled beef with lemongrass
How to Make Martha Stewart's Poppy Seed Snails | Martha Bakes Recipes | Martha Stewart
Take out your ring molds, and learn how to make some heavenly pinwheels in this video. Martha uses sugary, puffy dough to form delectable tarts, perfect for a bake sale or entertaining. In this version, poppy seeds give the rolled “snails” a pleasing nutty essence, but this recipe adapts easily to a variety of ingredients, so next time fill these pastries with cheese, nuts, or sesame seeds. Whatever you choose, the formula remains the same: fill, roll, slice, and bake!
#MarthaStewart #Dessert #PoppySeed #Snails #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:07 How To Prep The Dough
1:03 How To Fill The Pastry
1:50 How To Roll It Up
2:06 Cutting The Roll
2:46 Baking Instructions
2:57 Final Result
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How to Make Martha Stewart's Poppy Seed Snails | Martha Bakes Recipes | Martha Stewart
2000-Year Old Recipe STINGING NETTLES Patina | Apicius -- Oldest Cookbook of the West
It's spring and #stingingnettles are popping up here and there, so why not make a 2000-year old recipe from the Apicius, widely considered to be the oldest cookbook in the west? Let's see what this stinging nettle patina tastes like, shall we? Will it stand the test of time?
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This video is NOT sponsored. Just making an OLD recipe. ????????
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'Treasure Trove' 'Frankly My Dear' 'Finklestein's Walk in the Rain' & 'Fabulous Place' are courtesy of epidemicsound.com; and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Did you find the hidden words? Comment:*burp
Apfelkrapfen / im Ofen gebacken / kein Frittieren / Apfelschnecken
Diese Krapfen werden nicht frittiert sondern im Ofen gebacken. Dadurch sind sie deutlich kalorienärmer als die schon gezeigte frittierte Variante.
Rezept (ca. 12 Stück)
Hefeteig
250 g Mehl
1 P. Trockenhefe (7 g) oder 1/2 Würfel frische Hefe
75 ml Milch
45 g Zucker
40 g Butter
1 Ei
1 Prise Salz
Füllung
2 mittelgroße Äpfel
1-2 EL Zucker
Zimt nach Geschmack
40 g Butter
Zuckerguss
3 EL Wasser
1 EL Zucker
Backzeit:
160 ° Umluft ca. 20-25 Minuten
Frittierte Variante