Boulevard de Paris

Mettre la viande ds une cocotte qui va au four . Sel, poivre un peu d’huile , des échalotes , et verser du vin blanc un peu sucré , genre sauternes ou Monbazillac 2grds verres + 2 ou 3 clous de girofle . Mettre a four chaud 2 h30 cocotte fermée . Tu peux rajouter des champignons et des carottes en cours de cuisson .

Bon appétit !!

SALADE CUITE 

2 grosses boîtes de tomates pelées4 poivrons verts 

Ds une poêle faire revenir les tomates coupées en morceaux , pour évacuer l’eau des tomates .

Faire griller les poivrons au four et les peler . 

Les couper en morceaux ,les rajouter aux tomates . 

Puis mettre sel paprika et huile ( 1/2 verre) 

Laisser mijoter à feu doux . 

Les Boulettes de Nadia 

500g viande hachée

Sel

Poivre

Cannelle

“UN PEU” d’Huile de Tournesol

2 cuillères à soupe de Chapelure

Une troisième pour la forme

1/2 verre d’eau (taille variable selon le verre)

Persil

1 Oeuf

Malaxer le tout. Consistance molle recherchée

Laisser reposer 15-20 minutes

Préparer une sauce tomate ou sauce blanche avec Safran.

CHALLAH BREAD

Ingredients

1 1/2 cups lukewarm water, divided 1 packet active dry yeast 1 tsp sugar 1 large egg 3 large egg yolks 1/3 cup honey 2 tbsp canola oil 2 tsp salt 4 1/2-6 cups flour

EGG WASH

1 large egg

1 tbsp cold water

1/2 tsp salt

1. Note: This recipe will make 1 very large challah, 2 regular challahs, or 24 mini challah rolls. I usually divide the dough in half to make 2 medium challahs, which are more manageable and easier to braid than a large one. Choose what works best for you!

2. Pour 1⁄4 cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast!

3. Once your yeast has activated, add remaining 1 1⁄4 cup lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil and salt. Use a whisk to thoroughly blend the ingredients together.

4. Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.

5. Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.

6. Place a saucepan full of water on the stove to boil.

7. Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with canola oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.

8. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It's important to let the dough rise for best results.

9. Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.

10. Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.

11. Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.

12. After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet).

13. Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.

14. Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. Reserve the leftover egg wash.

15. Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.

16. Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.

17. After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.

18. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.

19. The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.