Recipes

Cinnamon & Star Anise

Listed are a collection of recipes that have been tried and tested by myself and various of my family & friends. 

Sweet Recipes

Brownies
45 mins
1/4 cup butter
6 tablespoons Cocoa powder OR 1 bar of baking chocolate (200 g)
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 cup flour
2 eggs
1 cup pecans (Optional)
  1. Melt butter and blend with Cocoa.
  2. Add sugar, vanilla, salt, flour and eggs and mix well after each ingredient. 
  3. Microwave the pecans on a plate for 1 minute, mix and microwave again for 1 minute. This toasts them nicely and while hot cut them into pieces with a knife or crumble with your fingers.  Add this (and a cup of chocolate chips if desired) to your mix.

Bake at 200°C (30-35 minutes) until a crust has formed and a knife runs through clean.

Note: If you overbake the brownies they will get dried out and brick-like!

Chocolate Zuccini Cake
50 min
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
  1. Preheat oven to 325°F.
  2. Butter and flour 13 x 9 x 2-inch baking pan.
  3. Sift flour, cocoa powder, baking soda and salt into medium bowl.
  4. Beat sugar, butter and oil in large bowl until well blended.
  5. Add eggs 1 at a time, beating well after each addition.
  6. Beat in vanilla extract.
  7. Mix in dry ingredients alternately with buttermilk in 3 additions each.
  8. Mix in grated zucchini.
  9.  Pour batter into prepared pan.
  10. Sprinkle chocolate chips and nuts over.
  11.  Bake cake until tester inserted into center comes out clean, about 50 minutes.
  12. Cool cake completely in pan.

Serves 12.

Recipe source: Bon Appétit, November 1995

 

Recipe II 

 

#333333; font-weight: normal; overflow-x: hidden; overflow-y: hidden; padding: 0px; margin: 0px;">1/2 c butter, 1/2 oil, 1 3/4 c sugar, 2 eggs, 1 tsp vanilla 1/2 c buttermilk, 2 1/2 c flour 1/2 tsp baking powder 1 tsp baking soda, 1/2 tsp ground cloves, 4 tbsp cocoa, 1 c choc chips, 2 c grated zucchini
Cream butter, oil & sugar with eggs, vanilla and milk. Mix dry together and add to wet. Mix in zucchini. Pur into greased pans and sprinkle with choc chips. Bake at 325F for 40-45 min!

Cranberry & Orange Pudding
1 hour 20 minutes
500g Cranberries (fresh or Frozen)
50g unsualted butter
3 tablespoons sugar (for the batter)
175g self raising flour
1/2 teaspoon baking powder
120g unsalted butter, melted
175g caster sugar
2 eggs beaten
2 table spoons frozen concentrated orange juice
30g flaked almonds
a sprinkling of demerara sugar
  1. preheat oven to 160°C or 325°F
  2. Melt the 50g of butter in a wide saucepan and add the 3 tabelspoons of sugar and the cranberries
  3. cook over a failry high heat until they begin to pop a bit
  4. take the pan off the heat while you make the batter
  5. combine the flour, baking powder and sugar in a large bowl and add the eggs, melted butter and orange oil
  6. Mix to a smooth batter and line the bottom of a 2pt round pie dish and then cover with the cranberries
  7. dot with the remaining half of the mixture not worrying too much if the cranberries are not covered completely
  8. sprinkle over the flaked almodns and demerara sugar and bake in the oven for about 45 minutes to an hour, bu which the top will be golden brown and set.

Recipe c/o Sam & Nigella ;)

Far noir au four (Black Far from the oven)
30-40 minutes
300 gr Buckwheat flour
4 eggs
175 gr sugar
1 teaspoons salt
1 pinch of black pepper
1 sachet of vanilla sugar
1 1/4 L milk
25 cle full cream
150 gr butter

This recipe is from Mamie Kersava.

    1. Mix all the dry ingredients with 1 / 4 pint of milk and a pot of 25 cl cream.
    2. Boil the milk with the 150g butter.
    3. Pour the first mixture (which is very thick) mix and cook on the stove for a few minutes.
    4. Stir in raisins (or prunes).
    5. Pour into a buttered dish. Place in hot oven 30 or 40 minutes.

In place of raisins stick prunes in the dough.

Gingerbread Men
Unknown
180 ml molasses
75 g packed brown sugar
80 ml water
30 g butter, softened
405 g all-purpose flour
5 g baking soda
1 g ground allspice
2 g ground ginger
1 g ground cloves
1 g ground cinnamon

Note: these are soft gingerbreads, as Michelle is not a fan of the hard ones. Omitted the allspice and cloves, but added a pinch more of the other spices, a wee bit of nutmeg is nice too. Recipe courtesy of Michelle Pandith.

DIRECTIONS

  1. In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth.
  2. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed.
  3. Cover the dough and chill for at least 3 hours.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. On a lightly floured surface, roll the dough out to 1/4 inch thickness.
  6. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  7. Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
Kiri Toffee
Long
1/2 cup broken cashew nuts
1 can sweetened condensed milk
1 cup sugar
1/2 can water (condensed milk can)
2 tbsp butter
1/2 cup chopped raisins (optional)

Combine milk, sugar, water and cook on a slow fire until the mixture thickens and goldens.  Keep stirring until the mixture is a more solid taffy like state.  Remove from fire and add butter.  Pour onto a greased tray (shape with wax paper if necessary).  When cooled, cut into 30 pieces (small 1 inch squares). 

Lemon-Coconut Squares ***
30 minutes
1/2 cup softened butter (base)
1/2 cup brown sugar (base)
1-1/2 cups flour (base)
3 eggs separated
1 cup sugar
2 tablespoons grated lemon zest
1/3 cup lemon juice
2 tablespoons flour
1/2 tsp salt
2 cups shredded coconut

As requested by the few of you who've actually tried them... one large lemon is sufficient for grated lemon rind and juice. Also, I've cheated sometimes and not separated my eggs - doesn't make that much of a difference and speeds up the time required.

Heat the oven to 175ºC

Base: 1/2 cup Butter (softened); 1/2 cup packed brown sugar; 1-1/2 cups flour

Topping: 3 eggs separated; 1 cup sugar; 2 tbsp grated lemon rind; 1/3 cup lemon juice; 2 tbsp flour; 1/2 tsp salt; 2 cups shredded coconut 

  1. Mix the base ingredients (I usually cut the butter into the flour with a spatula or knife until its relatively mixed). Press this on the bottom of a 13"x9" dish and bake for about 10-15 minutes until the edges are brown. -- This is basically a shortbread type base.
  2. In a medium bowl, mix egg yolks, 1/2 cup sugar, lemon juice, baking powder, salt, and stir in coconut.
  3. Beat the egg whites with remaining sugar until stiff. Fold into egg yolk mix and spread over the base. (Usually is about 1/2-1" high with the base)

Bake 0-25 minutes until nearly set

Oatmeal Chocolate Chip Cookies
30 minutes
1 cup firmly packed brown sugar
3/4 cup vegetable shortening (for me, butter)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
1 cup of chocolate chips (optional)
  1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. 
  2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 
  3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. 
  4. Cool completely. Store tightly covered.

Makes about 5 dozen cookies. 


Other notes: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.

LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake
30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut
into bars. Store tightly covered. Makes 24 BARS

(Originally from Quaker Oatmeal website)

Pumpkin Pie (c/o Michel)
2 hours
1.5 cups Peeled & cubed butternut squash
1 cup lightly packed brown sugar
2 tbs cornstarch
1 cup evaporated milk
1 egg beaten
1 tsp ground cinnamon
a tiny bit of all spice, ground cloves, ginger, nutmeg
an already made pie shell
  1. Cover over squash in slightly too much water and boil, then simmer until squash is soft.  Drain and allow to cool.
  2. Blend - cooled squash, brown sugar, cornstarch & all other ingredients until smooth.
  3. Pour into pie shell

Bake at 175°C for about 50 minutes (test with spaghetti strand - if pulls out clean it reveals a cooked middle).

 

Whole wheat scones
30 minutes
250g/10oz Wholemeal flour
4tsp Baking powder
4tsp Sugar
1/4 tsp salt
50g/2oz Butter softened
150ml/5fl oz milk
1 egg beaten
  1. Mix together flour, baking powder, sugar, salt, and butter.
  2. Add milk and bring together into a dough.
  3. Leave dough to rest for 15 minutes.
  4. Turn dough out onto floured surface and gently press to 3cm/1" thick.
  5. Cut out scone shapes and place on a floured baking sheet.
  6. Brush scone tops with beaten egg.
  7. Bake at 220°C/425ºF/Gas 8 for 10-12 minutes.

Savory Recipes

Ala-Thel-Dala (Devilled Potatoes)
30 minutes
1/2 lb Potatoes, boiled and skinned
1/2 tbsp Chillie Powder
1/4 tsp Turmaric
1/2 tsp Dried Chillie Pieces
3 tbsp Oil
1 tbsp Maldive Fish (optional)
1 Onion, sliced
5-6 Curry Leaves (optional)
Salt to Taste
  1. Cut the potatoes into 1-inch cubes.
  2. Heat the oil in a pan, and add the onions and curry leaves.
  3. When partially fried, reduce the heat.
  4. Add the chillie powder, chillie pieces, turmatic and fry for a few seconds.
  5. Add the potatoes and the maldive fish to the to the pan and stir.
  6. Cook for about 3-5 minutes stirring periodically.

This is a spicy side dish that goes well with rice.

Serves 4-6.

Cassoulet (baked white beans, in the style of Mamie Kersava)
2-3 hours
500 gr white beans: soaked in cold water overnight (12 hrs)
3 onions
3 carrots
2 or 3 cloves of garlic
Laurier leaf (Bay leaf?)
Parsley
Thyme
1 small can of tomato puree
Back bacon (Lard)
Bacon
Garlic salami (dried sausage)
5 fresh sausages (brand Stoeffler Hénaff preferred)
Starting with a cold pot, add all ingredients minus the meats.  Cover well with 4-5 cm of cold water.Boil for about an hour on low heat.Add the meat.Cook for another 1/2 or 3/4 of an hour.Don't over salt as the sausages and bacon will also be salty. 
Mushroom Soup in the microwave (c/o Rosemary)
15 minutes
38g / 1 1/2 oz butter
1 small onion, peeled and finely chopped
225g / 18oz flat mushrooms, sliced
25g / 1oz flour
250 ml / 1/2 pint milk
500 ml / 1 pint hot chicken stock
Salt and freshly ground pepper
  1. Place the butter in a large bowl.  Microwave, uncovered on high for 1 minute.
  2. Stir in the onion and microwave uncovered on high for 3 minues. 
  3. Add the mushrooms and microwave, covered, on high for 4 minutes.
  4. Stir in the flour and graudually blend in the milk and stock.  Microwave uncovered on high for 4 minutes.
  5. Puree and adjust with seasoning to taste.

Note: Usually I'm against making things in the microwave - but I must say after having tasted this soup that it's absolutely fantastic and worth giving a try!

Pol Sambol (made with dessicated coconut)
10 minutes
2 Cups of Desicated coconut (Soaked in 3/4 cup of Hot Water)
2 Onions chopped finely
1 table spoon of Maldivefish (optional)
1 1/2 teaspoon of salt
4 Table spoons of roughly ground red chillie powder or chillie powder
1 1/2 Table spoons of Lime juice
1 table spoon of sugar
  1. Put all the ingredients in a blender (except the coconut)
  2. Grind until it well then add the ground ingredients in to the coconut and mix well
  3. Add salt & lime to taste and serve

6 servings.

Traditional Pineapple Curry of Sri Lanka
Unknown
1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces
1 small onion sliced
1-2 hot green peppers sliced
1 tsp. Maldive fish pieces
1-2 tsp. raw curry powder
1/4 tsp. turmeric
1/2 tsp. ground black mustard
1-2 inch piece cinnamon few curry leaves and rampe
2 large cloves of garlic and 1/2 ginger root crushed
1/4 cup coconut milk (or fresh milk)
2-3 tbs. vegetable oil
1-2 tbs. sugar
Salt to taste

Recipe courtesy of Aruni Yapa

(adjust ingredients according to taste and the pineapple used)

  1. Heat oil in saucepan.
  2. Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
  3. Keep mixing the ingredients until the onions are soft.
  4. Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
  5. Mix all the ingredients well and add pineapple pieces.
  6. Keep mixing the pineapple pieces until well coated with the spices.
  7. Reduce heat and allow to simmer for few minutes.
    1. If using canned pineapple add 1/2 of the drained juice.
    2. Allow to simmer for few more minutes longer.
  8. Add the sugar, mix well and adjust salt.
  9. Taste and if necessary add a little lime juice (depends on the pineapple used).
  10. Add 1/4 cup coconut milk (or fresh milk).
  11. Let simmer for a little while and take off heat.

Recettes Sucres

Brownies
45 mins
1/4 coupe beurre
6 grandes cuillerées poudre de cacao OU 1 barre de chocolat à cuire (200 g)
1 coupe de sucre
1/2 petite cuillère de vanille
1/4 petite cuillère du sel
1/3 coupe farine blé
2 oeufs
1 cup pacanes (opt.)
  1. Faire fondre le beurre et mélanger avec du cacao.
  2. Ajouter le sucre, la vanille, le sel, la farine et les oeufs et bien mélanger après chaque ingrédient.
  3. Micro-ondes les pacanes sur une plaque pendant 1 minute, mélanger les pacanes et micro-ondes à nouveau pendant 1 minute. Cette toasts élégamment et à chaud les couper en morceaux avec un couteau ou un crumble avec les doigts. Ajouter cette (et une tasse de brisures de chocolat si désiré) à votre mixage.

Cuire au four à 200 ° C (30-35 minutes) jusqu'à ce qu'une croûte s'est formée et un couteau traverse propre.

Note: Si vous avez trop cuire les brownies ils auront séché et rouge-brique!

Carrés au citron et noix de coco ***
30 minutes
1 / 2 tasse de beurre doux (base)
1 / 2 tasse de sucre brun (de base)
1-1/2 tasses de farine (de base)
3 oeufs séparés
1 tasse de sucre
2 cuillères à soupe de zeste de citron râpé
1 / 3 de tasse de jus de citron
2 cuillères à soupe de farine
1 / 2 cuillerée de sel
2 tasses de noix de coco râpée

#ffffff;">Comme demandé par quelques-uns d'entre vous qui les avez réellement essayé ... #ffffff;">une gros citron est suffisant pour le zeste de citron râpé et le jus. #ffffff;">Aussi, je me suis trompé quelquefois, et non séparé mes oeufs - ne fait pas que beaucoup de différence et accélère le temps nécessaire.

#ffffff;">Chauffer le four à 175 º C

#ffffff;">Base: 1 / 2 tasse de beurre (ramolli), 1 / 2 tasse de cassonade; 1-1/2 tasses de farine

#ffffff;">Garniture: 3 oeufs séparés 1 tasse de sucre, 2 c. à soupe de zeste de citron râpé, 1 / 3 de tasse de jus de citron, 2 c. à soupe de farine, 1 / 2 c. à thé de sel, 2 tasses de noix de coco râpée

   1. #ffffff;">Mélanger les ingrédients de base (j'ai l'habitude de couper le beurre dans la farine avec une spatule ou un couteau jusqu'à ce que sa relativement mixte). #ffffff;">Appuyez sur ce sur le fond d'un 13 "x9" plat et cuire au four pendant environ 10-15 minutes jusqu'à ce que les bords sont bruns. #ffffff;">- C'est essentiellement une base de type sablés.
   2. #ffffff;">Dans un bol moyen, mélanger les jaunes d'œufs, de sucre 1 / 2 tasse de jus de citron, la poudre à pâte, le sel, et incorporer la noix de coco.
   3. #ffffff;">Battre les blancs d'œufs avec le sucre restant jusqu'à raide. Plier en mélange jaune d'œuf et réparties sur la base. #ffffff;">(Est habituellement d'environ 1/2-1 "haute avec la base)

#ffffff;">Cuire 0-25 minutes jusqu'à ce que près de série

Far noir au four
30-40 minutes
300 gr farine de blé noir
4 oeufs
175 gr de sucre
1 cuillerée a café sel fin
1 peu de poivre
1 sachet sucre vanille
1 1/4 L lait
25 cle créme liquide
150 gr beurre

Cette recette est de la Mamie Kersava.

  1. Délayer tout cela avec 1/4 de litre de lait et un pot de 25 cle de créme liquide.
  2. Faire bouillér il de lait y faire fondre 150 gr de beurre. 
  3. Y verser le premier mélange (qui est trés épais) mélanger sur le feu quelques minutes. 
  4. Y verser les raisins secs (ou prunes). 
  5. Verser le tout dans un plat beurré.  Mettre au four chaud 30 ou 40 minutes.

En place des raisins mettre des pruneaus piqués dans la pate.

Gâteau au chocolat et des courgettes
50 min
2 1/4 tasses de farine blé
1/2 tasse de cacao en poudre
1 cuillère à café de bicarbonate de soude
1 cuillère à café de sel
1 3/4 tasses de sucre
1/2 tasse de beurre non salé, à température ambiante
1/2 tasse d'huile végétale
2 gros œufs
1 cuillère à café d'extrait de vanille
1/2 tasse de babeurre
2 tasses de courgettes râpées non pelées (environ 2 1/2 moyenne)
1 tasse de pépites de chocolat
3/4 tasse de noix hachées
  1. Préchauffer le four à 325 °F (160 °C).
  2. Beurrer et fariner 13 x 9 x 2-cuisson pouces.
  3. Tamiser la farine, la poudre de cacao, le bicarbonate de soude et le sel dans un bol moyen.
  4. Battre le sucre, le beurre et l'huile dans un grand bol jusqu'à consistance homogène.
  5. Ajouter les œufs 1 à la fois, en battant bien après chaque addition.
  6. Beat dans l'extrait de vanille.
  7. Mélanger les ingrédients secs en alternant avec le babeurre en 3 ajouts chacun.
  8. Mélangez les courgettes râpées.
  9. Verser la pâte dans le moule préparé.
  10. Parsemer de brisures de chocolat et noix de plus.
  11. Cuire le gâteau jusqu'à ce qu'un cure inséré au centre en ressorte propre, environ 50 minutes.
  12. Laisser refroidir complètement dans le moule.


Serves 12.

Source recette: Bon Appétit, Novembre 1995

Oatmeal Chocolate Chip Cookies
30 minutes
1 tasse de cassonade bien tassée
3 / 4 tasse de shortening végétal (pour moi, beurre)
1 / 2 tasse de sucre granulé
1 oeuf
1 / 4 tasse d'eau
1 cuillère à café de vanille
3 tasses de Gruau Quaker ® (rapide ou vieux jeu, non cuits)
1 tasse de farine tout usage
1 cc de sel (facultatif)
1 / 2 cuillère à café de bicarbonate de soude
1 tasse de copeaux de chocolat (facultatif)
  1. Chauffer le four à 350 ° F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Dans un grand bol, mélanger la cassonade, le shortening et le sucre granulé jusqu'à consistance crémeuse. Add egg, water and vanilla; beat well. Ajouter l'oeuf, l'eau et la vanille et bien battre. Add combined oats, flour, salt and baking soda; mix well. Ajouter l'avoine combinée, la farine, le sel et le bicarbonate de soude et bien mélanger.
  2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Déposer la pâte par cuillerées à thé combles sur une plaque à biscuits non graissée.
  3. Bake 11 to 13 minutes or until edges are golden brown. Cuire 11 à 13 minutes ou jusqu'à ce que les bords soient bien dorés. Remove to wire rack. Retirer sur une grille.
  4. Cool completely. Laisser refroidir complètement. Store tightly covered. Boutique hermétique.

Makes about 5 dozen cookies. Donne environ 5 douzaines de biscuits.


Other notes: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut. Autres notes: Ajoutez 1 tasse d'un ou d'une combinaison de l'un des ingrédients suivants pour la pâte à biscuit de base: les raisins secs, de noix hachées, copeaux de chocolat ou de noix de coco râpée.

LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake 15 to 17 minutes. GRANDE COOKIES: Laisser tomber par cuillerées combles sur des plaques à biscuits non graissée. Cuire 15 à 17 minutes. ABOUT 2-1/2 DOZEN A PROPOS DE 2-1/2 DOUZAINE

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. COOKIES BAR: Appuyez sur la pâte au fond d'un moule de 13 x 9 pouces de cuisson poêle. Bake Cuire au four
30 to 35 minutes or until light golden brown. 30 à 35 minutes ou jusqu'à couleur brun doré. Cool completely in pan on wire rack. Laisser refroidir complètement dans le moule sur une grille. Cut Couper
into bars. en barres. Store tightly covered. Boutique hermétique. Makes 24 BARS Donne 24 barres

(Originally from Quaker Oatmeal website ) (Originaire de Gruau Quaker site web)

Recettes Salés

Ala-Thel-Dala (farcis de pommes de terre)
30 minutes
1 / 2 lb de pommes de terre, cuites et écorchés
1 / 2 c. à soupe de poudre Chillie
1 / 4 c. Turmaric
1 / 2 c. séchés Chillie Pieces
3 c. à soupe d'huile
3 c. à soupe d'huile Maldives 1 c. à soupe de poisson (facultatif)
1 oignon émincé
1 oignon émincé 5-6 feuilles de curry (facultatif)
Sel au goût

#ffffff;">   1. #ffffff;">Couper les pommes de terre en petits cubes de 1 pouce.
   2. #ffffff;">Chauffer l'huile dans une poêle et ajouter les oignons et les feuilles de curry.
   3. #ffffff;">Lorsqu'il était partiellement frite, réduire la chaleur.
   4. #ffffff;">Ajouter la poudre Chillie, des morceaux Chillie, turmatic et faire frire pendant quelques secondes.
   5. #ffffff;">Ajouter les pommes de terre et le poisson maldive à la à la poêle et remuer.
   6. Cuire pendant environ 3-5 minutes en remuant régulièrement.

#ffffff;">Il s'agit d'un plat épicé qui se marie bien avec le riz.

#ffffff;">Serves 4-6.

Cassoulet (haricots blancs cuits au four de Mamie Kersava)
2-3 heures
500 gr des lingots blancs: les mettre á gonfler dans de l'eau froide tout une nuit (12 hrs)
3 oignons
3 carottes
2 ou 3 gousses d'ail
feuille de laurier
persil
thyme
1 petite boite de concentre de tomates
Lard
Les lardons
un saucisson cru a l'ail et fromé
5 saucisses "Stoeffler" Hénaff

Mettre dans la marmite á froid: tout les ingrédients sans viandes.  Bien recouvrir le tout d'eau froide (4 - 5 cm).

Faire bouiller le tout 1 heure á feu doux.

Ajouter: le lard maigre coupé en morceause, les lardons revenus sur la foelle, un saucisson cru a l'ail et fromé et 5 saucisses "Stoeffler" (fumées s'il y en a) Hénaff...

Faire cuire 1/2-3/4 d'heure. 

Ne pas trop saler. Car Saucisses et lard donnent aussi du sel.

Pol Sambol (en noix de coco desséchées)
10 minutes
2 tasses de noix de coco Desicated (trempées dans 3 / 4 tasse d'eau chaude)
2 oignons hachés finement
1 cuillère à soupe de Maldivefish (facultatif)
1 1 / 2 cuillère à café de sel
Tableau 4 cuillères à soupe de poudre d'environ Chillie fond rouge ou Chillie poudre
1 1 / 2 cuillères à table de jus de lime
1 cuillère à table de sucre
  1. #ffffff;">#ffffff;">Mettez tous les ingrédients dans un mélangeur (sauf la noix de coco)
  2. #ffffff;">Grind jusqu'à ce qu'il bien puis ajoutez les ingrédients du terrain dans de la noix de coco et bien mélanger
  3. Ajouter sel et de chaux au goût et servir

#ffffff;">6 portions.