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Coconut milk chicken
Cuisine is influenced by the cooking of
France
India

The range of dishes eaten in Madagascar in the 21st century offers insight into the island's unique history and the diversity of the peoples who inhabit it today. The complexity of Malagasy meals can range from the simple, traditional preparations introduced by the earliest settlers, to the refined festival dishes prepared for the island's 19th-century monarchs.
Although the classic Malagasy meal of rice and its accompaniment remains predominant, over the past 100 years other food types and combinations have been popularized by French colonists and immigrants from China and India. Consequently, Malagasy cuisine is traditional while also assimilating newly emergent cultural influences.
Throughout almost the entire island, the contemporary cuisine of Madagascar typically consists of a base of rice served with an accompaniment.
The many varieties may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, salt, curry powder, or, less commonly, other spices or herbs.
A wide variety of sweet and savory fritters as well as other street foods are available across the island, as are diverse tropical and temperate-climate fruits.

Appetizer
Smoked salmon roll  Print Recipe

The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.

PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.

Appetizer
Smoked salmon roulades  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.

Appetizer
Artichoke pâté  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Appetizer
Marinated goat cheese crostini  Print Recipe


Serves: 4
Preparation time: 12 hours
Cooking time:5 minutes
1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum tomatoes, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

Appetizer
Smoked salmon with basil-dressed baby greens  Print Recipe


Serves: 8
Preparation time: 15 minutes
for basil dressing:
1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.

Appetizer
Breakfast croissants with scrambled eggs  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
4 croissants split in halves lengtwise
8 eggs, scrambled
8 slices bacon, crisply cooked and crumbled
8 tablespoons shredded Cheddar cheese (2 oz
Heat oven to 400°F.
Lightly grease or spray cookie sheet.
Place croissant halves 1 inch apart on cookie sheet. Bake 5 minutes.
Divide scrambled eggs among croissants. Crumble bacon on top of eggs.
Sprinkle each with 1 tablespoon cheese.
Bake about 5 minutes.

Appetizer
Carrot soufflé  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened
1 tablespoon flour

1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.

Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.

Appetizer
Steamed mussels in white wine   Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels
1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

Main
Baked shrimp with orzo and feta  Print Recipe


Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
3/4 cup minced scallions, white and green parts
3/4 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 teaspoon of salt and a tablespoon of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Bake for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Main
Coconut milk chicken  Print Recipe


Serves: 4
Preparation time:10 minutes
Cooking time:25 minutes
1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
1 teaspoon cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
salt to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 tablespoons olive oil, divided
1 yellow onion, finely diced
3 cloves garlic, minced
2 cups seeded and diced tomatoes, (or use 1 can (14 ounces) diced tomatoes, well drained)
1 can (14 ounces) unsweetened, lite coconut milk
chopped fresh cilantro, for garnish
Pat dry the chicken breasts with paper towels and set aside.
In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
Rub seasoning mixture all over chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
Remove chicken from skillet and set aside on a plate; keep covered.
Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
Stir in garlic and cook for 30 seconds.
Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
Taste sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley, and serve.

Main
Romazava  Print Recipe

Romazava is Madagascar’s national dish.
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
2 Tablespoons vegetable oil
1 lb.beef chuck cut into bite size pieces
1 pork loin chop cut into bite size pieces
one skinless chicken breast cut into bite size pieces
1 14 oz can of diced tomatoes
2 cups chicken or beef stock
1/2 large yellow onion diced
5 cloves garlic peeled and minced
2 1/2 ” of ginger peeled and minced
3 serrano chilies minced
A bunch mustard greens chopped
1 combination bag or baby spinach and arugula or a bunch or each
salt and pepper to taste.
In a large dutch oven heat the oil and brown the beef on all sides.
Add the tomatoes, stock, onion, chilies, garlic and ginger and bring to a simmer.
Cover the pot and reduce the heat to low and let stew for about 30 minutes
Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes.
Add in the greens, it will seem like too much greens but they wilt down quickly.
cover and stew for another 10 minutes
Add salt and pepper to taste
Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious!

Main
Ugali corn fufu   Print Recipe

Ugali is a thick porridge made from white maize meal cooked in water or milk until it becomes a thick dough. A piece of ugali serves as a spoon. Make a dent in the middle (swallow), and spoon a bite of draw soup (ogbono and okra soup are two examples).Ugali can also be made using sorghum, cassava or millet flour.
It is often called Sadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, in Uganda, it’s called Posho. It is also popularly known as Nshima and mielie pap.
Serves: 5
Preparation time:5 minutes
Cooking time:15 minutes
2 cups maize flour (coarse cornmeal)
4 cups water
½ teaspoon of salt
Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.

Reduce heat and cook on low until the mixture thickens.

Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.

Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.

Main
Asparagus with truffle broth   Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock
1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.

Main
Poached eggs florentine  Print Recipe

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.

Main
Steamed mussels in white wine   Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels
1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

Main
Artichoke pâté  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Main
Smoked salmon mousse   Print Recipe


Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.

* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.

Main
Asparagus and tomato salad with feta  Print Recipe

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus tomatoes on a large platter.

Sprinkle with feta cheese and parsley.


Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.



????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Main
Goat cheese gratin  Print Recipe

You will need six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
Serves: 6
Preparation time: 10 minutes
Cooking time:5 minutes
10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed
2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade tomato Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted

Preheat the broiler.
Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.

Main
Mussel soup  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
2 pounds mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save.
Remove mussels from shells.
Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
Simmer for 10 minutes.
Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.

Main
Hokkaido brioche  Print Recipe

Hokkaido milk bread is quite simply the fluffiest, softest, lightest, most pillowy cloud of deliciousness thanks to a simple technique involving a roux starter known as tangzhong.
Serves: 8
Preparation time:2 hours
Cooking time:30 minutes
Tangzhong
• 20 g (3/4 oz) strong white bread flour
• 75ml (6 tbsp) water
• 1 tbsp whole milk
Dough
• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 60 g (scant 1/3 cup) sugar
• 1 tbsp milk powder
• 1 egg
• 120 ml (1/2 cup whole milk
• 30 g (2 tbsp) softened butter
• 1 egg beaten with a splash of milk, to glaze
To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

To make the dough
1. Place the flour in a large bowl (or the bowl of your stand mixer, fitted with a dough hook) and add the yeast to one side, the salt, sugar and milk powder to the other (if the salt is added on top of the yeast it can kill it), stir to combine.
2. Whisk together the cooled tangzhong, egg and milk and add it to the dry ingredients. Mix everything together until it forms a soft, shaggy dough. If you are kneading by hand, turn the dough out onto a worktop and knead for 5-10 minutes until it starts to feel smooth and a little less sticky (it will still be very sticky), add no more than a spoonful of flour while you are kneading, the dough is meant to be sticky! The best way to knead a wet dough by hand is to stretch it up away from the worktop (it will stick), then slap it back down, make sure that you pull from a different section each time and keep a dough scraper handy. If you are using a stand mixer, mix for 5 minutes or so until the dough is smooth.
3. Add the butter and mix until it is fully incorporated, continue to knead until the dough is very elastic and begins to come away from the worktop (or sides of the stand mixer bowl) cleanly. It should pass the windowpane test - stretch the dough with your hands, you should be able to stretch it to a very thin, almost transparent membrane without it tearing. This can take up to 20 minutes of kneading, especially by hand.
4. Place the dough in a lightly oiled bowl and cover with clingfilm, leave to rise for 1-2 hours until well doubled in size. Alternatively, place it in the fridge to rise overnight. If you refrigerate it, the following day let it come up to room temperature for about half an hour before continuing.
5. Line an 8.5x4.5in (or thereabouts) loaf tin with greaseproof paper. Once the dough has risen, punch it down and fold it in on itself a couple of times. Turn out onto a lightly floured surface, divide it in to four equal pieces and roll each one into a ball.
6. Roll each ball out into a long oval, fold one third of the oval over the middle (from the side, not the top), then the other third over the top to form a long, narrow packet. Roll over the seam to flatten it, then roll it up from one end to make a fat sausage. Repeat with the other balls of dough then arrange them in the loaf tin, seam side down.
7. Loosely cover with oiled clingfilm and leave to rise until at least doubled in size, this can take 1-2 hours (mine took nearly 2). If you press the dough gently with a finger the indentation should spring back slowly but remain visible. If it springs back quickly it needs to proof for a little longer. Preheat the oven while the dough is rising to 180C/350F/gas mark 4.
8. Brush the top of the dough with some of the beaten egg then bake on the lower middle shelf of the oven for 30-40 minutes until well risen and the bread sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F on a probe thermometer. Cover the bread with foil partway through baking if it starts to get too dark.
9. Transfer to a wire rack and leave to cool completely before slicing.

Main
Cheese beignets  Print Recipe

may also be served as hors d'oeuvres.
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
1 cup water 1/2 cup butter, cut into pieces
1 cup flour
4 large eggs
1 cup grated Swiss cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
2 cups parsley sprigs, cleaned and dried
2 cups tomato basil sauce
oil for deep frying
In a medium saucepan, heat water and butter to a simmer. Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one until mixture is smooth. Mix in the cheese and seasonings.
Transfer cheese mixture to a mixing bowl.
Heat the oil in a deep fryer to 350 degrees. Carefully fry half of the dry parsley sprigs for about 10 to 12 seconds.
Transfer to a plate on a paper towel. Repeat with remaining parsley. Season with salt.
Spoon about 5 or 6 tablespoons of the cheese mixture into the oil. Do not crowd as they double in size and self rotate while cooking. Fry for 8 to 10 minutes until golden brown. Drain on absorbent paper.
Keep beignets in a warm oven while frying the remaining. Arrange the warm cheese beignets on a platter with the fried parsley.
Serve with hot tomato basil.
Note: If served as hors d'oeuvres, fry teaspoonfuls of the cheese mixture.

Side Dish
Green herb sauce for dipping asparagus  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 bunch Italian parsley, cleaned and dried
1/2 bunch fresh dill, cleaned and dried
1/2 bunch fresh watercress, cleaned and dried
1/2 cup drained cooked fresh spinach, all liquid squeezed out
2 scallions (green onions) tender greens included, sliced thin
2 cups mayonnaise
1 cup sour cream
to taste salt and ground black pepper
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.
Process spinach in the same way and add to herb mixture. Add scallions, mayonnaise and sour cream. Season to taste with salt and ground black pepper.
Refrigerate until ready to use

Side Dish
Celery root and fennel slaw with green apple and manchego  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

Side Dish
Asparagus with morels and tarragon   Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Garnish: chopped fresh tarragon
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Side Dish
Smoked salmon salad  Print Recipe


Serves: 4
Preparation time: 15 minutes
10 ounces baby spinach, cleaned, drained
8 ounces smoked salmon
8 slices Swiss cheese

For dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper

Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.
Heat the dressing ingredients in a pot. Bring to boil. Pour hot dressing over spinach and toss well.
PRESENTATION
Divide spinach among cold salad plates. Top with salmon and cheese. Vary the amount of spinach and cheese if desired.

Side Dish
Hollandaise sauce  Print Recipe

Hollandaise sauce is an emulsion of egg yolk and liquid clarified butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy.
Serves: 6
Preparation time: 10 minutes
Cooking time:12 minutes
5 egg yolks
1 tablespoon lemon juice
12 ounces butter
to taste salt, ground white pepper, cayenne pepper and
Aromat seasoning
Clarify butter over medium heat.
Whisk egg yolks and lemon juice together in a stainless steel bowl. Place the bowl over top of a double boiler. Do not allow the bowl to touch the water as it will overcook the egg yolks. Slow, progressive heating is best when making hollandaise sauce.
Whip the yolks until they reach a creamy consistency. Remove from heat.
Slowly pour warm butter into the yolks, whipping continuously to blend. Add seasonings to taste.
The sauce will keep, covered, in a warm place for at least 30 minutes.

Side Dish
Vinaigrette for asparagus  Print Recipe


Serves: 6
Preparation time: 10 minutes
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.

Side Dish
Croquette potatoes  Print Recipe


Serves: 8
Preparation time:30 minutes
Cooking time:15 minutes
2 pounds potatoes
3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg

for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).

Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.

Side Dish
Tomatoes provencale  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 tomatoes
3 tablespoons breadcrumbs
2 clove garlic, finely chopped
1 tablespoon chopped parsley
to taste salt and pepper
2 tablespoons olive oil
Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the tomatoes. Bake at 350 degrees until the tomatoes are tender.

Dessert
Banana bread  Print Recipe

the recipe uses honey and applesauce instead of sugar and oil or shortening. Bread keeps, wrapped in plastic wrap, at room temperature 3 days or frozen 1 month.
Serves: 10
Preparation time: 30 minutes
Cooking time:1 hour
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 by 5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Dessert
Apricot frangipane tart  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
1 recipe Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish

Preheat oven to 375 degrees F.
Recipe of Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.

Dessert
Delice au chocolat  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:5 minutes
1 cup whipping cream
8 ounces semi-sweet chocolate
2 bananas
5 ounces cooked meringues
1/4 cup Grand Marnier
2 teaspoons cocoa powder
Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.
Break the meringue into pieces. Fold into the cream mixture. Slice the bananas, and fold in the cream mixture together with Grand Marnier. The mixture should be thick.
Spoon into a charlotte mold. Freeze for 2 hours. Unmold on platter and sprinkle with cocoa before serving.

Dessert
The chocolate cake  Print Recipe

Makes 1 12-inch cake or 2 9-inch cake. To make 2 8-inch cakes, use half of the recipe Fill the cake layers with Chocolate mousse filling and glaze top with Ganache
Serves: 12
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup unsweetened cocoa
2 cups boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder

Preheat oven at 350 degrees.
Mix cocoa in boiling water. Cool. Sift dry ingredients.
Beat soft butter with sugar. Add eggs one at the time. Add cocoa mix and flour mix to butter mixture.
Blend at low speed while alternating cocoa and flour. Mix until batter is smooth, scraping edges and bottom of bowl with a spatula.
Line the bottom of one 12-inch cake pan or 2 9-inch pans with parchment.
Grease and flour. Pour batter in mold. Bake 30 to 40 minutes until center is cooked. Cool 10 minutes. Unmold on a rack. Cut in layers.
Fill with the chocolate mousse filling recipe.

Dessert
Apricot tart  Print Recipe

For best results, use tart pans that have removable bottoms
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream
Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Dessert
Poached pears in red wine  Print Recipe


Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
6 ripe pears
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.

Dessert
Pear frangipane tart  Print Recipe

This classic Pear Frangipane Tart is also called Tarte Bourdaloue in French, The name Bourdaloue is a street in Paris where the tart was created.
Serves: 8
Preparation time:1 hour
Cooking time:1 hour 20 minutes
Pâte Sucrée (Sweet Shortcrust Pastry)
100 gr Unsalted Butter - soft
50 gr Icing Sugar, sifted
1 Egg large, at room temperature
50 gr Almond Meal
200 gr Plain / All-Purpose Flour
1 pinch salt

For thePoached Pears:
3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)

1,5 litre water - or enough to cover the pears
50 gr sugar
20 ml lemon juice
1 1/2 teaspoon vanilla extract

For the Almond Cream Filling:

100 gr unsalted butter - softened
100 gr super fine sugar
2 eggs - about 100gr, at room temperature
100 gr almond meal
sliced almonds (optional) - to taste
Simple Syrup Glaze (optional)
45 ml pear cooking liquid
45 gr Sugar
1 teaspoon Vanilla extract - optional
Pâte Sucrée (Sweet Shortcrust Pastry)
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth.
• Mix in the Egg and Almond Meal, then add the Flour and Salt. Mix on low until the dough is well mixed and smooth.
• Place the flat pastry in the fridge for at least 1 hour.
• Take the pastry out of the fridge and leave to come back to room temperature for about 5 minutes.
• Transfer it inside over a Tart Pan (I used a 24 cm / 9,5 to 10-inch diameter Tart Pan with Removable Bottom). Gently press the pastry down into the corner of the pan to create a 90 degree angle.

Poached Pears
• Peel the Pears, slice them in half and core them.
• In a large saucepan, mix together the water, lemon Juice the sugar and vanilla. Simmer over medium to dissolve the sugar. Add the pear halves. Cook on low for 10 to 15 minutes or until the pears are slightly soft.
• Using a slotted spoon, carefully transfer them over a wire rack covered with paper towel to cool down and drain slightly. Save 1 cup of the cooking liquid for the glaze below. Cut each pear halves into thin slices of about half a centimetre (1/5 inch). Set aside.
Almond Cream Filling
• In a mixing bowl, cream together the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.
• Slowly mix in the Egg, then the Almond Meal until a thick paste comes together.
Assembling the Tart
• Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
• Spread the Almond Cream at the bottom of the par-baked tart crust.
• Place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream. Sprinkle some sliced Almonds between each pear.
• Bake for 40 to 45 minutes or until the almond filling has puffed up and looks golden.
Simple Syrup Glaze (optional)
• In a small saucepan, combine the cooking syrup, sugar and vanilla. Bring to a simmer and reduce to a thick consistency. Brush it over the pears while still warm.

Dessert
Cream puffs  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:20 minutes
1 cup water
1 tablespoon sugar
1/2 cup butter
1 cup flour
4 large eggs

For filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon instant vanilla or chocolate pudding
Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Using an electric mixer, beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a tablespoon onto ungreased baking sheet leaving 3 inches apart.
Bake for 15 minutes. Reduce the oven to 350 degrees and continue baking until puffed, golden brown and dry.
FILLING:
Whip the cream with sugar and instant vanilla pudding until stiff. Fill the puffs with cream using a pastry bag fitted with a small plain tube. Other fillings can be used (ice cream, chocolate or vanilla pudding).

Dessert
Orange mousse  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:12 minutes
3/4 cup sugar
1/4 cup water
3 egg yolks
1 envelop unflavored gelatin
1/4 cup cold water
1 cup fresh orange juice
1/2 cup heavy cream
for garnish: orange sections and raspberries
In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.
Use a candy thermometer to monitor the temperature of the syrup.
Beat egg yolks in an electric mixer until creamy. Gradually add the hot sugar while whisking at high speed.
Beat until light, creamy, and cool.
In a small bowl, dissolve gelatin in water. Set aside for 5 minutes.
Heat to dissolve gelatin. Stir into orange juice. Combine orange juice with egg yolk mixture. In an electric mixer, whip the cream until medium stiff.
Fold into orange mixture. Pour into individual molds. Chill for 2 hours or until set.
To unmold, dip each mold in warm water. Invert on dessert plates. Garnish each plate with orange sections and raspberries.
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in

MADAGASCAR

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
39 Recipes

8 Appetizers

14 Main dishes

8 Side dishes

9 Desserts

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ecookbook 39 Recipes