by LakSharpe
Recipe for 6: burgundy snails, a knob of escargot butter, tarragon, chervil and chives, carrot, celery, onion, salt and freshly ground pepper, ½ tomato, 6 cloves of garlic, 2 egg yolks, 2 tablespoons cream, olive oil, 300 g ravioli dough, 50 g butter, 250 g flour, 7 g salt, 50 ml oil, 100 ml water, 500 ml court-bouillon
Recipe for 4: 3 eggs, water, pepper, nutmeg, fresh sage leaves, butter, 1 pinch of salt, 350 g flour, 450 g fresh spinach, 200 g fresh ricotta, 80 g freshly thinly grated parme...
Recipe for 4: 8 langoustine, scampi or dublin bay prawns, 1 teaspoon finely chopped french shallot, tomato ravioli, 100 g fresh peas, 25 g smoked pork rind, 50 g fresh shelled ...
Recipe for 6: 2 pinches of chopped orange zest, ½ bunch cilantro, chopped, ½ bunch chives, chopped, 5 pieces of sundried tomato in oil, 1 egg yolk, salt and fresh...
Recipe for 2: 4 thick slices fresh foie gras, fine salt, freshly ground pepper, and freshly ground szechwan pepper, to taste, 1 tablespoon lemon juice, 1 tablespoon minced herb...
Recipe for 4: 8 langoustine, scampi or dublin bay prawns, 4 egg yolks, 1 whole egg, 1 tablespoon olive oil, 1 tablespoon tomato concentrate, 130 g flour, 130 g wheat flour
Recipe for 4: 1 egg yolk, 1 chicken bouillon cube, 16 ravioli wrappers, salt and freshly ground pepper, 4 tablespoons veal stock, 1 glass of port and truffle juice, 350 g fresh...
Recipe for 4: 1 french shallot, salt, butter, 1 tablespoon sugar, 1 bay leaf, 1 tablespoon parsley, 1 teaspoon cornstarch, pepper, minced garlic, ground cumin, a drizzle of vin...
Recipe for 4: 1 teaspoon olive oil, 1 teaspoon unsalted butter, 1 teaspoon dried tarragon, salt and black pepper, 250 g dried flageolets, 250 g diced celery, 250 g diced carrot...
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