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Ingredients

• 400 grams beef ( can be replaced by porc or chicken)
• 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
• 3 tbsp green curry paste 
• 2 1/2 cups coconut milk 
• 4  kaffir lime leaves
• 5-10 small fresh Thai eggplants , quartered
• 2-3 fresh red spur chilies, sliced diagonally
• 1/4 cup sweet basil leaves 
• 1 1/2 tbsp fish sauce
• 1 1/2 tsp palm sugar
• sweet basil leaves and red chili slices for garnish

  Preparation

  1. Slice the beef into thin pieces, about about 3 cm thick.
  2. Saute the green curry paste in oil over medium heat in a wok or saute pan until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
  3. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
  4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Description:
Make clear the cauliflower 5 minutes in some boiling water.
Conceive a roux with the flour, and the cream.
Lengthen this sauce with some water.
In a dish(flat) liking the oven, place the cauliflower in pieces.
Cover with the roux. Break eggs above the preparation.
Recover with the grated cheese.
Place the whole in the oven in 210 degrees during 20 minutes.
Present in a dish and serve immediately.

Preparation of the roux

In a pan, melted the butter over a low heat then sprinkle with flour. Mix during 3 mn.

Incorporate the water while continuing to mix the egg yolk. Turn the sauce until it thickens over a low heat during 10 mn.

Leave a few moments on the fire(light) and stop turning. Salt and pepper.

Ingredients:
1 cauliflower 3 spoonful of flour 30 cl of cream 4 eggs 150 grams of grated cheese

Roux

Ingredients:
1/2 liter of water 40 g of flour 1 egg yolk 40 g of butter
Salt and pepper

Directions:
Culture Breizh

• 1 pound of ground pork, beef, or chicken
• 5  large cloves of garlic, peeled
• 8  bird’s eye chilies
• 1 large shallot , peeled and roughly chopped
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon dark sweet soy sauce
• 1 tablespoon oyster sauce
• 1 cup holy basil leaves, packed
• Description
• 1. If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste.
  2. In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
  3. Add the meat to the skillet and break it up with the spatula into small pieces.
  4. Add the remaining ingredients (except the basil leaves), correcting seasoning as needed. 
  5. Once the meat is cooked through, check the amount of liquid in the skillet. If it’s too dry, add a little bit of water .
  6. Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
  7. Serve over rice. A Thai-style crispy fried egg on top .

Ingredients:

• 300 grams of wheat flour
• 125 grams of yoghurt
• 10 tea spoons of milk
• 7 grams of yeast
• 4 spoons of melted butter
• 4 pieces of melted cheese "La Vache qui rit"
• salt

Description

Mix the flour with the milk, the yeast, the yogurt, the melted butter and the salt.
Let the dough rest for 1 hour.
Spread the dough on the table.Add 2 pieces of cheese over the spread dough.
Fold the dough.Spread the resulting dough on the table.
Let it cook at medium fire for few minutes.
You have to check it from time to time otherwise it will burn.
When is ready it will look like this.(see picture)

Mix in a big salad bowl:

500 g of chopped lamb
Spices: salt, 1 good coffee spoon of black pepper, 1 good coffee spoon of powder ginger, 1 good coffee spoon of cumin and 1 good coffee spoon of paprika (soft or strong).

Add an average onion sliced thinly finely.

Add some leaves of flat-leaved parsley  sliced thinly, you can also use some coriander.

Add little neutral oil.

Mix with fingers so as to have a very homogeneous practical stuffing.

Form sausages of the size of merguez sausages then put them in brochette

Make burn out the time which it is necessary. Not too much all the same to avoid that meat is too dry.



Hmmmm, these delicious brochettes can be savoured in entry or for main course.

We call "Kefta": the minced meat.

Ingredients (for 6 persons):

- 1 kg of minced meat (beef), lamb)
- 2 chopped average onions
- 2 tomatoes bald and cut in cubes
- Parsley or coriander chopped
- Salt, pepper
- Cumin, paprika
- Olive oil

Preparation:

Mix in the hand in a bowl minced meats with onions, salt, pepper, 1 beautiful coffee spoon of cumin and herbs (to measure according to the tastes).

Put in a pan the hulled tomatoes with a little salt, the paprika, and some olive oil.
Carry over a low heat during 30 min.

Meanwhile, form balls of meat with the hand.
Flour them possibly.

Make them brown in a frying pan with a little hanging oil 15 min.
Drain and put back balls in the tomato sauce, let warm a few moments and serve.

Ingredients: (for 4 persons)

- 250 g of desalinated cod
- 1 onion
- 2 cloves of garlic
- 1 hot pepper bird (or 1/4 of coffee spoon of hot pepper of Cayenne)
- Approximately 2 soup spoons of curly parsley
- 250 g of flour
- 2 eggs
- 5 cl of milk
- 1 bag of baking powder
- Salt

Description:
Preparation: 30 minutes
Rest: 10 minutes
Cooking: 30 minutes (5 minutes by bakeries)

To start with, it is necessary to make desalinate the cod. It is a fundamental stage not to be neglected if you do not want to find yourselves with doughnuts of salt.

Then, we begin by preparing the garlic. When we use of the garlic in cooking, it is always necessary to remove the germ (the part in the center ) what limits the bad long-term breath.

Normally you can put everything in the mixer (except the cod which I prefer to chop to part to verify that there is not a piece anymore).
I thus began with the peeled onion (with an onion, my mixer is almost full).

Then I added the garlic and I mixed the set.
I then added the curly parsley
And the hot pepper bird .
I put them in my mixer.

I emptied the set in a bowl and I took care of the cod that I mixed it several times to obtain a dough without piece.
Then I added it to the mixture and I indeed have to mix the set.

Then I pour the flour and the yeast.
Mix the set. We obtain a rather dry dough.
I finally added both eggs and milk.
Indeed mix and let rest 10 minutes.

With two coffee spoons which we quickly dip into the boiling oil, form small balls of dough which we bring down directly in the boiling oil (to cook them by bakeries from 5 to 8).
When accras are brown, remove with one skimmer
And mop with some absorbing paper.
Enjoy your meal!