WebIngredients 75g butter 1.25kg leeks (about 3), cut in half lengthways, washed, cut into 1cm slices 300g full-fat crème fraîche 2 large eggs, lightly beaten Freshly grated nutmeg, to taste 200g plain white …
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WebPreheat the oven to 200°C/Fan 180°C. Remove the pastry case from the fridge or freezer, line it with baking parchment and fill with …
WebIngredients 75g butter 1.25kg leeks (about 3), cut in half lengthways, washed, cut into 1cm slices 300g full-fat crème fraîche 2 large eggs, lightly beaten Freshly grated nutmeg, to taste Shortcrust pastry 200g plain white flour, plus extra for dusting 60g cold …
WebSecret France recipes to create at home Coq au Riesling Duck cottage pie Grilled sardines with tomato, garlic and thyme Leek tart from Picardy …
WebRick Stein's leek tart from Picardy Serves 6-8 Starters and mains For the shortcrust pastry 200g plain white flour,plus extra for rolling 1⁄2tsp salt 60g cold unsalted butter, cubed 40g cold lard or vegetable shortening, cubed For the filling 75g butter 1.25kg leeks, cut in half …
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WebBBC Two - Rick Stein’s Secret France - Recipes Home Episodes Clips Recipes Blueberry tart (Tarte aux myrtilles) Rick Stein Mussels with poulette sauce Rick Stein Provençal
Web1 ripe pear 100g goats’ cheese log 2 small handfuls rocket leaves 4 walnut halves, roughly chopped Salt and black pepper Dressing 2 tbsp olive oil 1 tbsp walnut oil 1 tbsp Banyuls or sherry vinegar Preheat the oven to …
Web200 g plain white flour, plus extra for rolling 0.5 tsp salt 60 g cold, unsalted butter, cubed 40 g cold lard or vegetable shortening, cubed 2 tbsp ice-cold water For the filling 75 g butter 1.2 kg leeks, cut in half lengthways, …
WebRick Stein’s Secret France Rick Stein sets off on a new culinary adventure to search for France’s best-kept gastronomic secrets. Episodes Recipes Showing 1 - 17 of 17 recipes Duck
WebFor the Leek Mixture: Preheat oven to 375 F. (190.6 C.). In a large skillet over medium-low heat, melt the butter and stir in leeks. Cook, stirring frequently, until tender and beginning to caramelize, about 10-15 …
WebRick Stein's Secret France: Leek tart from Picardy (Flamiche) (page 40) grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and
WebFor the shortcrust pastry: 200 grams plain white flour, plus extra for rolling ½ tsp salt 60 grams cold unsalted butter, cubed 40 grams cold lard or vegetable shortening, cubed 2 tbsp ice-cold water For the filling: 75 grams butter 1.25kg leeks, cut in half lengthways, …
WebGet a copy of Rick Stein's Secret France here. Rotisserie-Style Chicken This recipe is ultra simple; chicken, slow-roasted in the oven with slices of potato underneath to suck up the lovely juices. Smothered with paprika and cayenne-butter, this …
WebCosy, comforting and all with a French twist – Rick Stein’s Secret France recipes are perfect for long autumn evenings. Grilled mussels with garlic butter I had a similar dish to this at a fish restaurant in Port-Vendres near the French border with Spain.
WebBrowse and save recipes from Rick Stein's Secret France: 120 Delicious New Recipes for Real French Home Cooking to your own online collection at EatYourBooks.com and Comté,
WebTransfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim crust to 1/4 in. above filling; press crust against side of pan. Bake at 400° for 10 minutes. Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour …