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 !
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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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Savoury Omelette / Pine Nut Savoury Omelette / #GutHealthOmelette - #VitaminDRecipe
#SavouryOmelette:
Ingredients:
100 gr mushrooms
25 gr Pine Nuts
3 Eggs
Dusting Of Cinnamon
Olive Oil
Sea Salt
Instructions:
Heat the pan up at a medium heat add pine nuts and lightly brown, then slice the mushrooms finely follow by a drizzle of olive oil.
Crack the eggs into a separate bowl and whisk together, pour over the mushroom and pine nuts dust a shaving of cinnamon or sprinkle a dusting if you do not have a cinnamon stick, add salt to taste leave to cook for approximately 20 mins. It's optional to turn or finish the top off under the grill.
Serving Suggestion:
Try with croissants, pancakes or a fresh leafy salad for a hearty meal.
Text to video.
Welcome to John’s Kitchen, today I’m going to make a savoury mushroom omelette.
I will be using pine nuts which I will heat in the pan first. Once that is heated up, I will add the mushrooms. I will slice them up, the way I do.
With the mushrooms they are pretty good when it comes to gut health. Quite #highinvitaminD which is good for the skin.
If you want to stay good looking, or get good looking, eat some mushrooms, clean your gut out. Yes’ I’m a comedian too.
Now what I’m going to add now is cinnamon. A dust of, as fresh as I can get it.
The cinnamon is very important for antioxidants so its good for cleaning out the system.
So we salt to flavour. Now I will leave it for it to cook in its own time. So when its cooked thats when its finished. Alright. Thank you.
20 minutes later here we have one savoury omelette using 100 mill, in fact 100 grams of mushrooms and 25 grams of pine nuts and 3 eggs.
Its nice and savoury useful to have with croissants or fresh with a nice fresh salad. well as you will, if you like what I'm doing, Love it, share it, like it most, important. And tell your friends you can find me at johns food and drink .com
How Authentic Pesto Is Made In Italy | Regional Eats
Pesto is one of the most popular sauces in the world. The original recipe calls for seven ingredients, no more, no less: basil, extra-virgin olive oil, pine nuts, Parmesan cheese, pecorino cheese, salt, and garlic. We traveled to Genoa, Italy, where pesto was invented, to meet Roberto Panizza, owner of Pesto Rossi and the restaurant Il Genovese, and find out what makes each of the seven ingredients so distinctly Genovese.
MORE REGIONAL EATS VIDEOS:
How Authentic Croissants Are Made In France | Regional Eats
How Cornish Cheese Is Made Using A 400-Year-Old Recipe | Regional Eats
How Tea Is Made At The Oldest Tea Farm In Europe | Regional Eats
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#Pesto #Italy #FoodInsider
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How Authentic Pesto Is Made In Italy | Regional Eats
How to make vegan pastry
This and more can be found in our June 2018 issue of Fresh Magazine!
Rice, Silverbeet & Pine Nut Pies recipe here:
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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
【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