Important

imprimante Indicate a version printable PDF, the same photo is in the recipe in question, only on the last ones, at the moment.

20.gif Indicate a very favorite recipe to be absolutely tried.

At the bottom of every recipe, you have the possibility To write or to see the comments of the other bloggers, do not hesitate to you serve it.

Who am I?

TséOuang: 44 years I live in a municipality of the name of MENSIGNAC, in near PÉRIGUEUX in THE DORDOGNE, some it is the SOCCER, me It is rather the cooking, for the family or between friends it is the delight that to burst to make new recipes and to receive even if I cannot make him so often as me him Would like.

You will find on this blog of the recipes that I personally made out a will and simplified, most of them are Inratables.
Accessible to the beginners some will be surprising but all are simplified almost extremely, as well in the number of the ingredients as in the conception of her Recipe.

Then novice, low-budget, or amateur confirmed, fast in cooking and Good one Fiddles!!!

Choice of recipes


Glass cups / Amuse Mouth / Cocktails / Drinks

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Asian cookingasiatique

Soups, Softened, Soups
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Entrances
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MeatS/PPo Issons

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Vegetableslegume.jpg


Cooking of Périgord
(From my home) 24

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Complete dishes

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Desserts Familliaux
dessert

Individual desserts
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Petit fours

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Biscuits and Shortbread cookies
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Miscellaneous
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My Recipes Crushes

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TséOuang, The Book

Couverture-Blog

Things and Tricks

trucmateriel
trucuisine


Culinary studios

How's that work

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Macaroons and...

Saturday, 20 MarOn 2010
Macarons sales

Macaroons and Sucre
Thursday, April 8th 2010
P1070303

Macaroons and Sucre
Friday, April 9th 2010
P1070390


Meters for blog

Sunday, August 4th, 2013 7 04 /008 /AAugust /2201309:43

Native of Périgord, I suggest you discovering some recipes revisited of my region

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By Tséouang -PPublished in: miscellaneous
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Thursday, July 11th, 2013 4 11 /007 /JJuly /2201316:56

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The History of the recipe:

Within the framework of my cookbook "has There not that the duck confit in Périgord"
A proportion which was confided me by Alain being this one Trufficulteur.

To tempt you:

Ultra simple, possibility of freezing him and of taking out him to her Demand


Proportions for 1 Truffle of 15 / 20 Gr


Ingredients


In the choice:
1 Stuff Tuber Mélanosporum of 15 Gr in Extra quality
Either
1 Stuff Tuber Mélanosporum of 20 Gr in the other categories
Either
One or several Truffles S) Tuber Aestivum for a total of 125 Gr

125 Gr de Beurre

2 Fleur de Sel's pinches
1 Small pinch of Pepper

The Recipe

Return the softened butter.
Grate the truffle finely.
Mix the Truffle with a little salt, pepper and the butter.
Make a sausage about 25mm, bend in the clingfilm or the aluminum foil.
Put in the refrigerator in a hermetic box or in the freezer.


Tricks, Councils, Information Complementary

If you do not have to grate finely, cut fine slices then in small matches, finally give up in the fork.
To make attractive sausages you can possibly you help of a sheet silicone.
The Flower of salt is preferable in the other possibilities.

Important: big differences exist between the Truffle Tuber Mélanosporum "(in November in March) and the truffle" Aestivum "(in June in Thus in September) the taste will necessarily be very different, the price also, I recommend you to use only of the fresh for this preparation.


Our Own appreciation
What obviously engages only we

19/20

Material Private individual

Nothingness

imprimante


By Tséouang -PPublished in: Périgord
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Wednesday, July 3rd, 2013 3 03 /007 /JJuly /2201319:21

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The History of the recipe:

Not really a recipe, but rather a complement in one Recipe.

To tempt you:

Simple and customizable in Will


Proportions for the topping about 1 Cake


Ingredients


250 Gr de Sucre glace
1 Egg white
Some drops of lemon juice

The Recipe

Beat the egg white and the lemon juice until boost the White.
Add the icing sugar little by little until make the mixture sufisament thick.


Tricks, Councils, Information Complementary

It is possible to personalize completely this glazing by perfuming him and in the colouring agent.
To watch not to make him too liquid because this one would flow if it is to coat a flash of lightning for example on the other hand to put on a cake it will be easier to spread.

To return him a little more liquid cross a few seconds in microwaves.


Our Own appreciation
What obviously engages only we

17/20

Material Private individual

Nothingness

imprimante


By Tséouang -PPublished in: miscellaneous
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Friday, June 21st, 2013 5 21 /006 /JJune /2201307:35

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It has been now 5 years since the Blog of TséOuang is opened.
To celebrate this birthday I announce you in preview the exit of my very first cookbook in the end of September, 2013.
It will be recipes of and inspired by Périgord, title?
"Has There not that the duck confit in Périgord"
In the publishing TANA which I already thank for having trusted me for this great adventure.

The current event of the Blog is small but real, new photos replace little by little those who were hastily made now by "greedier" news aparaissent, corrections in recipes also just like the sugar crust pastry which had to wait for 20 mn in spawns while this one is usable immediately.

On the other hand certain recipes disappeared because re - tested, improved they apparaitront in the book from its exit.

The positive side is that the Blog of TséOuang is always without pub.
You bring corrections to my recipes or complete them? I am always interested of comments and answer it very gladly if it him Require.
@Soon and in the meantime, Good one Fiddles to you.

By Tséouang
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Sunday, January 30th, 2011 7 30 /001 /JJan /2201109:16

Foie Gras

The History of the recipe:

Even if it means making of the Pâté for the Foie gras, has utant fair E Some Foie gras in the Pâté, the proportion being 60 % of liver for 40 % of flesh with pâté.
Thank you Claudine. L

To tempt you:

It is of the custom-made product then break you, the price, the quality, it is simple you measure how you want!!!


Proportions for X People


Ingredients


Set in proportion:
60 % of foie gras ex: 600 Gr
40 % of flesh with Pâté ex: 400 Gr
Table salt / Pepper

The Recipe

Make your mixture of Salt / Pepper (see observations)
Dénerver boorishly the Liver.
Salt and pepper generously your liver.
Paper the bottom of the boxes of 5 mm of flesh with Pâté.
Push a piece of liver at best so that it occupies all the surface, less 5mm of flesh with pâté to cover.
Well compress generally and edges in particular.

Make set your boxes.
Sterilize in 100 ° during 3 hour 00.

Tricks, Councils, Information Complementary

We use a proportion of 15Gr of Salt for 3 Gr de Poivre by Kilo of foie gras (everything must be used).
To command the flesh pâté at your butcher will be more flavourful of course.
Before setting you have the possibility of adding 1 Cuill. in S of Cognac.



Our Own appreciation
What obviously engages only we

19/20

Material Private individual

Material to sterilize.

imprimante


By Tséouang -PPublished in: Périgord
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