Category - Genel

Ham and cheese croissant cake recipe

Ham and cheese croissant cake recipe

This croissant cake with ham and cheese is one of those simple recipes that can surprise more than one.

this one ham and cheese croissant cake It is one of those simple recipes that can surprise more than one. Those croissants that we have in the pantry that we bought a while ago or that we just don't want to give to a predictable end. Let's make a cake with this base that will give a lot to talk about. Success is fully assured with a simple combination of ham and cheese. Dare with this cake perfect for a party or an unexpected whim that can end in more than one applause.

ingredients:

  • 6 croissants without caramel
  • 9 slices of ham
  • 9 slices of cheese
  • 2 eggs
  • 2 glasses of milk
  • How to prepare a ham and cheese croissant cake

    1. This cake is very easy to prepare, but we must pay attention to the placement of each of the ingredients. We start by tuning the main tool, the oven. We will turn it on so that it is ready when it comes to receiving our savory cake.Ham and cheese croissant cake recipe
    2. than we prepare a round mold so that it is ready. We can cover it with baking paper or immediately grease it with a little butter. The best mold will be the one that we can easily dismantle.
    3. We are going to work with the layers of this cake. The basis is formed by the croissant. We split them in two and place the white part so that they are better infused with all the flavors of this recipe.
    4. Moisten with a little milk and add the cheese to this base. It must be perfectly covered. We then add the ham to the cake and place it without opening.
    5. We place a second layer, we repeat the same operation. In this case we will give you more joy.
    6. Beat the eggs and add them to this base. They give you the consistency they need to succeed.
    7. The top layer is formed by the same ingredients and ensures that we have one cheese layer above to be able to gratin this cake perfectly.Ham and cheese croissant cake recipe
    8. It is very important that the cake has the right texture, with the right amount of milk, must be wet otherwise it dries too much in the oven.
    9. Bake at 180 ° for approximately 20 minutes. When we check whether the cake is ready, we remove it from the heat and wait until it has cooled down a little to dissect it. We have an incredible bite ready in record time.

    Broccoli and mascarpone vichyssoise recipe

    Broccoli and mascarpone vichyssoise recipe

    In addition to being delicious, this broccoli and mascarpone vichyssoise is a unique combination of flavors and textures.

    this one Broccoli and mascarpone vichyssoise In addition to being delicious, it is a unique combination of flavors and textures. The main basis of this recipe is a little broccoli, that vegetable with an intense taste and color that causes sensation in some houses. For some it is a pleasure, for others it is torture, but in short, it is essential to eat vegetables on a balanced weekly menu. With the creaminess of one of the best cheeses out there, a mascarpone that we normally use to make impressive desserts will give you the texture and taste that a broccoli vichyssoise needs that will make history.

    ingredients:

  • Broccoli
  • 2 potatoes
  • 2 leek
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 liter of vegetable stock
  • 200 gr mascarpone
  • How to prepare a broccoli and mascarpone vichyssoise

    1. It is very easy to prepare this delicious cream or healthy soup. The most complicated step will be to get all the ingredients at our disposal. We will try to make them fresh and of quality, so that we have a much more balanced spoon plate.Broccoli and mascarpone vichyssoise recipe
    2. We will wear working with leek. We will clean them, remove the green part and cut the white into small pieces to make them the basis of this cream. The original vichyssoise has the main focus of taste in its element.
    3. We continue with broccoli. We will wash it and cut it into small pieces of the same size so that it is cooked at the same time. This ingredient can even be crushed so that it is ready faster.
    4. We put some butter and oil in a pan. We start poaching the leek until it is soft.
    5. At that time we will use broccoli, an ingredient that adds flavor and color to this recipe. While we have broccoli in the fire, peel and grate two potatoes.
    6. We add the potatoes to the mixture. If they are grated, it means that they have been cooked earlier and in this way we have a quick healthy dinner ready in much less time.
    7. Add the stock and let it cook bit by bit until all ingredients are perfectly cooked.Broccoli and mascarpone vichyssoise recipe
    8. When we have prepared the vegetables we put them in the blender glass. Crush and add a little broth to make a softer cream.
    9. Finally, we add the mascarpone. We combine all flavors and add a little salt and pepper to taste. We serve with a few pieces of bread to enjoy a healthy combination that is worthy of a restaurant.

    Mushroom recipe with crispy onion

    Mushroom recipe with crispy onion

    This mushroom cream with crispy onion is an authentic spoon dish. We are going to make something great out of a seasonal ingredient such as mushrooms.

    this one Mushroom cream with crispy onion It is an authentic spoon dish. We are going to make something great out of a seasonal ingredient such as mushrooms. We will accompany them with a few ingredients, a home-made vegetable broth that makes its taste stand out even more. The cornmeal will give the necessary texture to this dish that will be crowned in a very special way, with a little crunchy onion. Dare to try the most amazing mushroom creams with the onion tip, the result will surprise you.

    ingredients:

  • 1 liter of vegetable stock
  • 400 g mushrooms
  • 20 g pine nuts
  • 2 cloves of garlic
  • 2 tablespoons cornmeal
  • 1 glass of milk
  • Olive oil
  • 1 onion
  • Wheat flour
  • How to prepare a mushroom cream with crispy onion

    1. We start with this recipe to prepare the mushrooms. We can use any variety, even some simple mushrooms that we can keep in the fridge, canned or fresh are a winning combination.Mushroom recipe with crispy onion
    2. We wash the mushrooms, we cut them into small pieces of the same size and start to sauté them with a little olive oil. Mushrooms have a good amount of water, we let it evaporate a little for about 3 minutes.
    3. After this time we can put the mushrooms in the blender glass. We will make a simple puree that we will turn into cream.
    4. We heel to give you a little more pleasure, peeled a few cloves of garlic and crushed with the pine nuts. If we don't like garlic, we can't put too much on it, with one tooth it's enough.
    5. We put the vegetable broth in a pot, this ingredient can be purchased directly or directly, it can be used to take advantage of some vegetables from our fridge,
    6. If you are a customer, we add the chopped pine nuts and garlic, with the mushroom puree. We let these flavors melt for about 5 minutes.
    7. Add one or two tablespoons of cornmeal to make it thick. We are stirring about 7 minutes more until the required texture is achieved.Mushroom recipe with crispy onion
    8. Peel the onion and puree it. We are going to season some flour with salt and pepper. Fry this onion with a lot of oil until it is very crispy. Remove from heat and place on absorbent paper to remove excess oil.
    9. Serve the mushroom cream with the crispy onion on top. We will enjoy one of those spoon dishes that make history.

    Recipe of cinnamon-hazelnut sponge cake

    Recipe of cinnamon-hazelnut sponge cake

    This cinnamon hazelnut cake is a traditional dessert of your life that is cooked quickly and easily.

    this one cinnamon hazelnut cake It is a traditional dessert of your life that is easily and quickly cooked. We will make a dessert with a base of flour, milk, eggs and sugar from your life. That spongy dough, perfect for dipping in milk or for a snack with chocolate that makes history. This delight will have a very special characteristic taste thanks to the hazelnuts that will melt with the dough and an extra hint of sweetness, cinnamon. Dare with the best cake you have ever tasted, the cinnamon hazelnut will seduce you with the first bite.

    ingredients:

  • 1 glass of wheat flour
  • 1 glass of wholemeal flour
  • 1 glass of milk
  • 1 glass of sunflower oil
  • 3 eggs
  • 1 bag of yeast
  • 1 tablespoon cinnamon powder
  • 100 gr hazelnuts
  • How to prepare a hazelnut cake with cinnamon

    1. This cake is cooked at the speed of light, let's start preparing by turning on the oven. We set it at 180º to heat, this way you are perfect the moment you receive the cake. This factor is important to keep it airy and not very compact, the yeast will do better if it is always at the same temperature.Cinnamon-hazelnut biscuit recipe
    2. Beat the eggs with the sugar in a bowl. They must double their size and get a paler appearance. When we have finished this mixture, we gradually add the oil. It can be sunflower or olive, depending on what we have at home or the intensity that we want to give this cake.
    3. We continue with the glass of milk. Mix until you have the liquid base of this dough. We will continue with the flower. We pre-sift it so that it is perfectly integrated without lumps.
    4. With the flour in the dough it is the turn of the yeast. We will mix it with the rest of the ingredients, so that the dough can get the sponge it needs.
    5. We place the cinnamon spoon in this final phase. Mix it carefully until it is well integrated.
    6. Chop the hazelnuts and add them to the dough. When perfectly melted, we pour this mixture into a previously greased mold.Recipe Cinnamon Hazelnut biscuit
    7. We will bake it cake at 180 ° for approximately 40 minutes until it is perfectly cooked. We wait until it has cooled down to unfold and decorate with a little powdered sugar. We will have a perfect snack or breakfast ready.

    Campaign Pate Recipe

    Campaign Pate Recipe

    Have you ever tried cooking a pie at home? Note this recipe for campaign patate. It will surprise you.

    The recipe for campaign patate is somewhat cumbersome, but also easy, and the result will be enjoyed by all diners. Originally the pate (from the French voice Pate, which means spreadable pasta) is made to take advantage of the parts of some animals that have ended up in the trash can. In this way small noble pieces of meat were used, these were chopped and cooked for a certain time, until the desired softness was achieved.

    The campaign patate It is a mixture of various minced meat, fats and livers, of pork or poultry, perfumed and macerated with herbs and alcohol; the drink is usually cognac or sherry, although nowadays there are some who put rum. It says & # 39; campaign & # 39; to refer to the field (campaign, in French), that is rustic. Strictly speaking, it is a rustic spreadable pasta. If you follow the tips and steps, this recipe for campaign paté is really delicious.

    ingredients:

  • 550 grams of pork (loin or shoulder, the better Iberian pork)
  • 250 grams of bacon
  • 250 grams of pork liver
  • 15 ml of sherry or cognac
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves of garlic
  • 1 teaspoon of ground mustard seeds
  • 2 sprigs of thyme
  • 70 grams of breadcrumbs
  • 1 egg
  • 2 tablespoons milk (or 2 cream cheese, gives a creamier consistency)
  • Salt to taste
  • 250 grams of bacon, thinly sliced ​​to cover the shape
  • A handful of nuts (optional)
  • How to prepare the recipe for campaign patate:

    1. The first step is to chop all meat (the loin, the bacon and the liver) as often as possible. There are people who grind or crush them.
    2. Put the meat, the liqueur, the spices (nutmeg, pepper, garlic, mustard seeds, thyme, all soil) in a bowl and mix well. Cover with plastic wrap and store in the fridge overnight.
    3. The next day: if you choose to record notes, pass them through the mortar. Book.
    4. preheat the oven at 170 ° C
    5. Mix milk (or cream cheese) with egg and breadcrumbs.
    6. Add this mixture to the bowl with the meat, together with the notes, and integrate everything.
    7. Cover the pan or terrine with the bacon slices and watch that both the bottom and the walls are covered. The slices must hang on the outer edges of the mold.
    8. Pour the mixture into the terrine and smooth with a spatula.
    9. Cover the dough with the slices that hang and press with your hands so that they are stuck. Cover with foil.
    10. Place the terrine on a deep baking sheet in the middle and add water to half of the terrine. The pâté is bain-marie cooked in the oven.
    11. Cooking for it 70 minutes.
    12. Remove the tray from the oven afterwards let cool at least an hour before you let the pate go to the refrigerator, where it must be one night (or at least six hours).
    13. Unfold the terrine and cut the pate into slices.Campaign pattern

    Serve part of this blunt campaign paté with a teaspoon of peach jam and a rich country bread. You can make the pâté two or three days in advance and freeze, or keep it in a vacuum to last longer.

    Pumpkin Fondue Recipe

    Pumpkin Fondue Recipe

    Among the fondue recipes, this pumpkin fondue is a delicious snack. Write down the steps, because this elaboration will surprise you.

    Pumpkin fondue? Yes, and it's delicious! It is a surprising and very colorful recipe, because it is served in the pumpkin itself; That is why it is important to get the round variety, not the elongated one. In this way the vegetables themselves are used as a fondue pan. It is very tasty on cold, fall and winter days. And the pumpkin season is used, just when this vegetable is ready.

    Fondue is a typical Swiss dish and the word fondue is from French fondue, which means melting. It is usually one mix of cheeses to which wine can be added, garlic or herbs, which is served very hot. The traditional fondues were placed in the caquelón, the pot where the cheese melts, and on the réchard, which is the fire, accompanied by toasted bread dice, which are pierced and immersed in this cream.

    ingredients:

  • 1 round pumpkin, whole, about 2 kilos
  • 80 grams of butter
  • 300 grams of Gruyere cheese
  • 150 grams of Cheddar cheese
  • 150 grams of Manchego cheese
  • 150 grams of Parmesan cheese
  • 100 ml milk cream
  • 1 onion
  • 2 cloves of garlic
  • 1 leek
  • 200 ml of cava
  • 1 pinch of nutmeg
  • Salt and pepper to taste
  • Traditional bread, toasted and diced, enough
  • How to prepare pumpkin fondue:

    1. Wash the pumpkin very well. Cut the top off like a lid. Book.
    2. Remove the seeds and pulp part. Book.
    3. Melt the butter in a pot and add the pumpkin pulp, already minced. Preheat the oven to 170 ° C.
    4. Light brown add finely chopped onion, leek and garlic and poach; Add a little water. Cook until the pumpkin becomes soft and melts with the fork.
    5. Add the cheeses (Parmesan cheese last) and let them melt on low heat.
    6. Add the milk creammix well.
    7. Add the cava, salt and pepper, add nutmeg and cook for 5 minutes, until reach a thick and homogeneous cream, soft orange.
    8. Add salt and pepper.
    9. Place this cream in the pumpkin, cover it with the reserved top and bake at 160 ° C for one hour.
    10. Cut the bread into slices and place them on a tray. Bake for 10 minutesuntil the bread is toasted.
    11. Serve the pumpkin fondue with the diced bread.Pumpkin fondue

    This pumpkin fondue will surprise all your guests, with the combination of the sweetness of this vegetable and the melted cheeses.

    Saint Honoré cake recipe

    Saint Honoré cake recipe

    Go ahead and make this Saint Honoré cake recipe. Although a bit laborious, it is worth it because of the finish, texture and taste.

    The history of the recipe from Tart Saint Honoré is as interesting as it is delicious. It goes back to the 19th century, to a street in Paris and to an extraordinary pastry chef, whose name was Fauvel Chiboust (the cream that fills the profiteroles of this cake he invented, and that's why it bears his name). He made the candy in honor of St. Honorato, patron of bakers and confectioners, and worked in a bakery on the Saint Honoré street in Paris, where this cake was sold and became famous.

    It is a very comprehensive dessert that can now be simplified by buying the puff pastry in a supermarket. It takes some effort, but the result is wonderful: puffs that melt in the mouth, with crunch of cream and caramel. An explosion in the mouth.

    ingredients:

  • 1 plate of cooled puff pastry
  • Choux pasta (puffs):

    • 160 ml milk with 2% fat
    • 160 ml of water
    • 140 grams of diced butter
    • 150 grams of all-purpose flour
    • ½ teaspoon of salt
    • 25 grams of sugar
    • 50 grams of power flour
    • 4 eggs, lightly beaten
    • Sprinkle glass sugar

    Chiboust cream:

    • 5 egg yolks at room temperature
    • 35 grams of sugar
    • 30 grams of cornflour
    • 300 ml of milk
    • 1 teaspoon vanilla extract
    • 3 sheets of non-flavored gelatin
    • 75 grams of mascarpone cheese

    Meringue:

    • 3 proteins at room temperature
    • 140 grams of sugar
    • 45 ml of water

    Candy:

    • 60 grams of glucose syrup or glucose syrup
    • 60 ml of water
    • 250 grams of sugar

    How to prepare this Saint Honoré cake recipe:

    1. preheat the oven at 180 ° C
    2. Extend the puff pastry plate and align the base of a mold with this. Store in the refrigerator.
    3. Preparing choux pasta (puffs): put water, milk, butter, sugar and salt in a heavy-bottomed pot stir over medium heat.
    4. When it boils, remove from heat and add flour; return to heat and stir continuously. Lower the heat.
    5. turmoil until the dough separates from the bottom and walls of the jar.
    6. Put in a bowl and let cool.
    7. Beat the eggs and when the dough is at room temperature, add them beat well so that everything is included. There must be a homogeneous mass.
    8. When the choux pasta is cold put in a piping bag with a smooth mouthpiece.
    9. Remove the puff pastry base from the refrigerator and start to put the puffs stick to the center of the base in spiral form, leaving a separation between each line from the center outwards.
    10. Separate a baking sheet with wax and paper make profiteroles, lay a stack of dough with the sleeve with space between each, because they grow up.
    11. Sprinkle the puff pastry base with glass sugar and bake for 20 minutes at 200 ° C (It depends on the size of the puff pastry and the power of the oven), until it is golden brown.
    12. Pick up and let cool on a rack.
    13. Bake the puffs for about 15 minutes. Take them out and reserve.Saint Honoré cake
    14. For the preparation of chiboust cream: hydrate the gelatin in cold water.
    15. Heat the milk in a pan and it will add vanilla.
    16. separately, mix egg yolks in a bowl with 35 grams of sugar and corn starch, until the sugar dissolves and there are no more grains.
    17. When the milk is boiling, add the yolk mixture and stir with bars to integrate everything.
    18. Stir constantly in the fire until it thickens. Remove from the heat.
    19. Pick up the jelly and mix well until completely dissolved.
    20. Let cool and then add mascarpone and stir to mix.
    21. Cover with plastic wrap and leave out cool out of the fridge.
    22. For the Italian meringue: put 140 grams of sugar, 45 ml of water in a saucepan and cook.
    23. Meanwhile, Beat the protein at medium speed.
    24. When the syrup is ready, carefully pour over the protein while still beating, in a fine thread; reduce the speed of the bars.
    25. Once all the syrup has been spilled, increase the power and beat until the meringue is completely cold.
    26. Add the meringue with wrapping movements to the cream with jelly.
    27. For the candy: put the sugar, water and corn syrup in a pan. Cook until golden.
    28. Have a large bowl prepared with water and ice cubes.
    29. When the candy is ready, remove from heat and put the pan in the bowl with water and ice to reduce cooking and darken the caramel. Allow to cool slightly.
    30. Place the puffs on baking paper or a silicone iron.
    31. Bathe them with caramel and let it cure.
    32. Once cold, prick them down to fill them with chiboust cream, previously placed in a piping bag with filling nozzle.
    33. Cake assembly: place the puffs around the puff pastry plate, fill the medium with more cream and smooth it with a spatula.

    You can make the Saint Honoré pie recipe in parts: one or two days before you make the profiterole dough and keep it in the fridge so that you have it ready. Decorate on top with the same whipped cream or whipped cream and caramel threads.

    Recipe of au gratin macaroni with spinach and bechamel

    Recipe of au gratin macaroni with spinach and bechamel

    This macaroni gratin with spinach and bechamel is a real treat in their purest form.

    this one macaroni au gratin with spinach and bechamel They are a true pleasure in their purest form. Macaroni is that pasta that we always have ready for action in the kitchen, a type of pasta that the whole family likes and is prepared very quickly. We supplement it with a hint of vegetables, thanks to some fresh spinach that will help us to give it color and taste. The sea of ​​bechamel with which we will satisfy this macaroni gives you the creaminess and grace needed to succeed. Dare to try some macaroni gratin with spinach and bechamel, delicious and very easy to prepare.

    ingredients:

  • 300 gr macaroni
  • 300 gr spinach
  • bechamel
  • 6 slices of bacon
  • 1 onion
  • Grated cheese
  • Olive oil
  • Go away
  • How to make some spinach au gratin macaroni

    1. We start this recipe by preparing the bechamel. Let's put a spoon of butter in a pan. When it is melted, we do a spoonful of flour.Recipe of au gratin macaroni with spinach and bechamel
    2. Roast this ingredient a little Before gradually adding the milk, if it has the right consistency, salt and pepper to taste.
    3. We continue with this impressive macaroni, peel the onion and cut into small pieces as small as possible. Poach the onion with a little oil and pepper.
    4. When the onion is soft, add the chopped bacon. We can put some ham, it's a good addition.
    5. While we cook these delicacies. We will cook the spinach. We can buy them fresh or cooked, at least they will be incredible.
    6. It takes about 5 minutes for spinach to finish. We remove them from the fire and let them run away. We chop them a bit so that they look better, so that they mix with the sauce.
    7. We place the spinach with the bechamel, we add the bacon and the onion. We light the fire while waiting for the macaroni.
    8. We cook the macaroni with water and salt. It takes about 7 minutes to be ready, depending on the type of pasta it may be less. It is important to choose the type of pasta that interests us the most, whole grains or vegetables can give this dish a fiber plus.Recipe of au gratin macaroni with spinach and bechamel
    9. Ready with everything we prepare the baking dish. We place the macaroni with the bechamel and the rest of the ingredients on it.
    10. We crown the plate with some grated cheese. We will gratinate this macaroni for lunch or dinner. At 180º it takes around 7 minutes to be ready, time to set the table and prepare drinks.

    Recipe for soba noodles with sesame

    Recipe for soba noodles with sesame

    Discover the wonders of Japanese food with this delicious homemade recipe for soba noodles with sesame. Note the steps.

    Soba noodles with sesame they are a dish of origin Japanese, quite popular in Asian culture. The recipe is to cook type noodles Windows and accompany them with typical oriental ingredients such as rice vinegar, soy sauce, ginger and sesame seeds. Soba noodles are made from buckwheat or buckwheat, which is gluten-free and has a light breakfast cereal and a nutty taste. This type of noodle is rich in proteins, fibers and minerals, which promotes the digestive system, improves blood sugar and improves cardiovascular health.

    Soba noodles with sesame can be prepared quickly, Healthy and excellent for the variety of taste they offer. The traditional recipe only contains essences and vegetables, but fresh shrimp can be added to the garlic or minced chicken fillet to increase the nutritional value of the dish.

    ingredients:

  • 500 grams of soba noodles
  • 2 cloves of garlic
  • Strips of red and green pepper
  • 1 spring onion stem
  • 1 medium piece of ginger
  • 2 tablespoons lime juice
  • 2 tablespoons soybean oil
  • 2 tablespoons rice wine
  • 1 teaspoon garlic and chili sauce
  • 4 tablespoons of sesame oil
  • 1 teaspoon of sugar
  • Sesame seeds
  • Go away
  • How to prepare sesame noodles:

    1. Heat a pan with water and Cook the soba noodles for 4-5 minutes with a little salt.Soba noodles with sesame
    2. Drain the water with a strainer and place the hot noodles in a bowl. Add two tablespoons of sesame oil and stir a little until it is integrated.
    3. Place the noodles on a tray and put them in the fridge A few minutes to cool.
    4. In another container, place the ginger peeled and finely grated.
    5. Add the chopped garlic, rice wine, garlic and chili sauce, soy sauce, sugar, lime juice and the remaining sesame oil.
    6. Mix all ingredients well and add the strips of pepper and half of the finely chopped spring onion stalk to the sauce.
    7. Remove the noodles from the refrigerator and add them to the bowl with the saucewell penetrating. Divide the remaining chive strips on top.
    8. Season with salt. also other herbs can be added to taste.
    9. Serve the noodles on the plate and decorate with sesame seeds.

    Sesame Soba noodles can be consumed hot or cold at any time of the day. Do not hesitate to prepare this recipe and inject a dose of culture and good taste for all your guests.

    Bánh mi, Vietnam sandwich

    Bánh mi, Vietnam sandwich

    Discover the flavors of Asian food with this delicious snack from Vietnam, the Bánh mi. Follow the simple steps.

    the Ban me It is a filled loaf of Vietnamese origin, prepared with a fusion of meat and mixed vegetables. The main ingredients are: pork, rice vinegar, pickle, carrot, coriander, chili and mayonnaise. This sandwich type sandwich is served as a main snack on the streets of Vietnam, filled with delicious Eastern and Western ingredients that the person can currently choose. The most important characteristic of Bánh mì is the use of pickled vegetables in vinegar and the combination of sour flavors, to add a delicious taste to the dish.

    This Bánh mi is not only prepared with pork; You can also use chicken fillet and veal and put together the sandwich with all three types of meat at the same time. The original Vietnamese recipe uses pork sausage, smoked ham, sausage, chicken slices and the so-called "Brawn" or pork cheese to fill the loaves.

    ingredients:

  • 1 large and crispy baguette
  • 300 grams of pork tenderloin
  • Vietnamese chicken sausage
  • 1 tablespoon pork pie
  • 1 tablespoon mayonnaise
  • 1 large carrot
  • 2 pickles
  • 2 turnips
  • 1 onion
  • 200 ml rice vinegar
  • 150 ml of water
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 50 ml soy sauce
  • Olive oil
  • Ground black pepper
  • Go away
  • coriander
  • How to prepare the Bánh mì:

    1. Place the pork tenderloin in a bowl. Add the brown sugar, chopped onion, the soy sauce and ground black pepper to taste. Let it marinate for one to two hours.
    2. Pour a stream of olive oil into a pan and heat. Cut the prime rib into thin slices and bake over medium heat, gilding on each side. Remove if the fillets are soft and juicy.
    3. Cut the pickled cucumbers, grate the carrots and turnips.
    4. In a bowl, add water, white sugar, rice vinegar and a teaspoon of salt. Mix everything until it is integrated. Put the vegetables in the bowl, let it come in the fridge and leave it in the acid for a few hours.
    5. Cut the baguette in half and divide the paté over one of the insides.
    6. Spread mayonnaise on top of the pate, add the pork tenderloin and lay some chicken sausage slices.
    7. Finish filling with pickled vegetables (carrot, pickle, turnips) and a coriander branch.Ban me
    8. Serve and enjoy.

    It is advisable to marinate the meat and vegetables from the previous day, to enhance the flavors and to speed up the preparation of the sandwich. This delicious recipe is perfect for enjoying an informal dinner with friends and family. Do not stop preparing it.