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Description:

1. Bring the water or stock, fish sauce, lime leaves, lemongrass, galangal, garlic, salt and pepper to a boil in a large pot over medium flame. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and set aside for another 10 minutes to steep. Strain through a fine-meshed sieve and discard solids.
2. Return the stock to a simmer over medium-low heat. Add the shrimp, scallions and mushrooms and continue to simmer over medium-low heat until shrimp is cooked through, 5-6 minutes.
3. Stir in the lime juice, cilantro and chilies, adjust seasoning and serve.

Ingredients:

• Water or stock -- 6 cups
• Fish sauce -- 1-2 tablespoons
• Kaffir lime leaves -- 4
• Lemongrass, white part of stalk only, crushed --1 stalk
• Galangal (optional), cut into thin rounds -- 2 pieces
• Garlic, crushed -- 2 cloves
• Salt and pepper -- to taste
• Shrimp, peeled and deveined -- 1 1/2 pounds
• Scallions, chopped -- 1/2 bunch
• Straw mushrooms (optional) -- 1 cup
• Limes, juice only -- 2
• Cilantro, chopped -- 1/2 bunch
• Thai chile peppers, sliced into rounds -- 2-3 each

Directions:
Thai recipe

Ingredients

• 300 gr. rice vermicelli
• 200 gr. ground beef
• 200 gr. Scampi
• a bunch of coriander
• a bunch of mint
• juice of one lemon
• 1 or 2 onions youth
• spice
• 2 c. in s. rapeseed oil
• 1 c. to c. rice vinegar
• 1 c. in s. of fish sauce
• 1 c. in s. soy sauce
• 2 c. in s. palm sugar (or brown beige default)

Instructions

Prepare the dressing by mixing canola oil, lemon juice, vinegar, fish sauce, soy sauce and palm sugar. Taste and adjust if necessary.

Plunge the noodles into boiling water and cook for 1-2 minutes. Drain. Cool. Cook ground beef. Finely chop the onion and young leaves of lettuce heart, place in a bowl. Do the same with the mint and coriander. Cut the shrimp into two or three pieces and add to the rest. Add the noodles, dressing and mix well. Finish with pepper and crushed peanuts before the pestle.

Ingredients

Salad:

- 400g flank steak

- 3g salt

- 2g freshly ground pepper

- 3 green onions, sliced diagonally

- 10g fresh mint leaves

- 10g fresh coriander leaves

- 4 branchs of lemon grass

Dressing:

1/3 cup (80mL) fresh lime juice

20g brown sugar

15mL soy sauce, low sodium

15mL water

15mL fish sauce, bottled

4 cloves garlic, minced

1 red Thai pepper, seeded and minced

Ingredients :

• 2 tin of haricot blanc/coco beans (or the equivalent quantity of dried beans, which have been soaked and boiled with herbs, garlic and onion until soft. I use the dried version because of the taste they get from cooking in the flavoured water, but this is a lot more hassle than opening a tin!).
• Either a cast iron casserole pot , or a frying pan and a glass or ceramic casserole pot. The advantage of the cast iron option is that you can do all the cooking in the one pot.
• 4 Toulouse  sausages.

• 4 strips of pork belly, 0.5-1cm thick.
• 4 duck legs, cooked (Ideally 'confitted' - cooked in duck fat for a couple of hours - but fried or roasted is fine).
• 1 onion, finely chopped.
• 2 cloves of garlic, crushed.
• A good dollop of tomato purée or 3 fresh tomatoes, chopped.
• Olive oil, butter and/or a little duck fat.
• A pint of water or, preferably, chicken stock.


What to do:

The key to my easy cassoulet is not lots of stages and processes, but to cook it for long enough for the liquid and fat to emulsify completely, and a crispy crust has formed.

• In either the cast iron pot or a frying pan, heat a couple of glugs of olive oil with a nugget of butter and/or a nugget of duck fat.
• Fry the sausages and pork (and duck if you haven't already cooked it and if you want extra duck fat).
• Take the meat out, and gently fry the onions until they are soft.
• Stir in the tomatoes or purée and the garlic. You could add a glug of white wine at this point. (If you are using a frying pan, now put it's contents into the casserole dish.)
• Put the meat in the pot, pour in all the beans, top up with the water or stock, to just cover the other ingredients.
• Lid on, cook the stew in a medium oven for at least 1 hour. Stir it occasionally and top up with water or stock to keep it moist. When the cassoulet is cooked, it should not have any see-through liquid coming out of it, but everything should be coated in creamy goodness. Generously season according to your taste, and put back in a hot oven, uncovered, for 10 - 20 minutes, until a crispy crust has formed.
• Serve with a green salad and a crisp white wine or strong red. And crusty french bread, if you can handle more food.

INGREDIENTS

1 pork roast

2 sausages to cook such morteau

Nice one onion stuck some cloves

400 g of dry beans (small coconuts) previously soaked in cold water for 24 h

1 tin of peeled tomatoes

5 carrots

1 glass of dry white wine

salt and pepper

1 bay leaf (the garden for me)

1 bouquet garni

water

 PREPARATION

Clean carrots, peeled and cut into pieces.

In a pot (pressure cooker for me) to roast the meat with a little oil.

Add all ingredients, cover with water and close the pan and cook 1 hour 30 minutes (45 minutes in a pressure cooker.)

It is super easy to make and very good.

INGREDIENTS

• 3 tablespoons curry paste thick.
• 200 grams pork, cut into thin slices.
• 1/2 cup thick coconut cream.
• 1/2 cup of coconut milk.
• 3 leaves of bergamot thinly.
• 2 red chillies chopped.
• ½ cup basil leaves.

SEASONING

• 2 tablespoons fish sauce.
• 2 tablespoons of sugar.

THE RECIPE

• Bring the coconut milk to a boil.
• Pour the pork and let simmer for 5 minutes over low heat.
• Book.
• In a skillet, heat the coconut cream and stir about 3 minutes with the curry paste.
• Fill with seasoning ingredients.
• Add leaves of bergamot, peppers and basil leaves.
• Bring to a boil and immediately remove from heat.

Description:
Pour into a bowl the black pepper, the sugar, the sauce soya and the sauce of oyster and mix.
Cut finely carrots, mushrooms black and the chive as well as coriander.
Beat in a bowl the whole egg.
Make the garlic return crushed in a frying pan with the minced meat,
Add the sauce of the stage 1. Make return and reserve the mixture obtained in a plate.
Mix the vermicelli, the shoots of soya, mushrooms, carrots as well as the chive and coriander with the reserved mixture obtained this above.
Divide the mixture into 8 equal portions. Pour a portion in the center of a sheet of brik.
Fold up the sheet of brik on the side dish by maintaining squeezed.
Epliez then both edges of the sheet towards the center. Stop rolling the sheet always by maintaining squeezed.
Use the egg beaten as glue to close the roller.
Pour into a wok or into a frying pan the rest of the oil. Warm on average fire. When the oil is warm, plunge rollers into the frying pan to deep-fry them. Turn them until they become brown and golden. Take out them of the frying pan and wipe them with some absorbing paper.
Delicious, dipped into a sauce thai spicy sweet.

Ingredients:
* 1 pinch (es) of black pepper
* 1 spoon (s) with soup of caster sugar
* 1 spoon (s) with soup of sauce white soya
* 1 spoon (s) with soup of sauce of oyster
* 60 g of carrot
* 60 g of mushrooms (black)
* 1 egg
* 160 g of minced meat (pork(pig) or chicken) either shrimps (one by nem according to the size of the shrimp)
* 35 cl of vegetable oil
* 60 g of shoots of soya
* 60 g of vermicelli of soya
* 8 pancake of brik
* 60 g of chive and coriander
* 3 cloves of garlic

*Plan a bottle of sauce thai spicy sweet (is in the stores which sell exotic products) such as " tang frères " " paristore " etc. ................

Directions:
Excellent Thai recipe.

Description:
 This recipe allies the crunchy of the nem, the fondant of the cheese spread and the strength of the andouille.
1-Give evidence in the middle of a sheet of brick: 15 g of Cantal, 1 slice of andouille, a little mustard and a pinch of curry.

2-to Salt and to pepper.

3-to Close the sheet of brick in small package and to whitewash it of melted butter.

4-cook into the oven at 200°C (thermostat 6-7) during 5 minutes. Watch the cooking because sheet of bricks  burn fast.

Advises : to finish … Serve with a green salad in entrance(entry) or for main course. It is a real delight!


Ingredients

* 4 sheets of brick 60 g of Cantal
* 4 slices of andouille of guémené
* 1 soup spoon of mustard
* Curry
* Salt and pepper

Directions:
Culture Breizh