Preparation time: 10 minutes
Cooking time: 5 minutes
Serving quantity: 1
Difficulty of preparation: easy
Food type: snack
Utensils: frying pan
Cuisine: French

INGREDIENTS
1 slice of baguette
40 g foie gras
40 g of onion jam
freshly ground black pepper
salt

COOKING INSTRUCTIONS
STEP 1.
Sprinkle the foie gras with salt and pepper. Put a frying pan on high heat. When hot, place the foie gras on one side and fry for 1 minute until browned. Turn the foie gras over and fry for another 1 minute, sprinkling the fat from the pan intermittently. The finished foie gras should be a delicate pink inside and golden brown on the outside.

STEP 2.
Dry a piece of baguette in the oven. When it cools, spread onion jam and place foie gras on top. Serve warm.

My tips and tricks:
There is no product you can substitute foie gras with. A whole liver weighs about ½ kilo and is 90% fat, so you won’t need frying oil. It’s like taking a piece of lard and frying it in oil.

The post Toast with foie gras and red onion jam appeared first on TheBitter-Tillends.

Prep time: 30 minutes
Cooking time: 30 minutes
Number of servings: 4
Difficulty of preparation: medium
Food type: snack
utensils: knife, handmade vegetable slicer Mandolin
Cuisine: Asian

INGREDIENTS
12 sheets of rice paper
1 mango
18 tiger prawn tails
1 carrot
1 cucumber (long)
½ bunch of cilantro
100 g cream cheese
50 g rice

For the sauce:
20 g fresh ginger
¼ chili pepper
¼ red onion
1 garlic clove
1 sprig of coriander
100 ml soy sauce
2 tbsp. sesame oil
½ lime juice
zest of ½ lime
1 tbsp. honey

COOKING METHOD
STEP 1.
Prepare the sauce. Rinse and peel the ginger with a spoon and cut into small cubes. Peel and finely chop the chili pepper, onion, garlic and coriander. Place in a bowl and stir together. Stir in the soy sauce, sesame oil, honey, lime juice and lime zest. Set aside.

STEP 2
Boil rice: Pour it into a small pan, add cold 1:2 water and salt. Then put it on the heat and let the rice come to a boil. Reduce the heat to low, put the lid on and cook rice until tender. Leave the rice on the stove, without stirring throughout cooking. Put aside the cooked rice.

STEP 3.
Prepare the shrimp. Peel each shrimp from the shell and remove the oesophagus. Pour oil into a pan. Lightly fry the shrimp over medium heat for 2 to 3 minutes. When cool, cut each shrimp lengthwise in half. Set aside.

STEP 4.
Peel the mango and cut into thin slices. Place on a plate. Separate cilantro leaves from stems. Peel carrots and cucumber, cut in half and cut into fine julienne strips. Place on a plate.

STEP 5
Pour cold water into a large bowl. Dip one sheet of rice paper in the water for 2-3 seconds and remove when the paper is still not completely clear and slightly stiff. Place the paper on a work surface. On the bottom edge of the paper, a little away from the edge, place in layers of rice, cucumber, carrots, cream cheese, mango, cilantro. In the center of the paper put 3 shrimp halves, cut side down. There should be enough stuffing to roll up comfortably, completely covering the stuffing. Roll up the roll from yourself first, then fold the edges of the sides inward and roll up again. Try to roll up so that the roll is tight. Spray the finished roll lightly with water from the sprayer and place it on a plate. Repeat the process for the remaining rolls. Serve the finished spring rolls with the sauce.

My tips and tricks:
The sauce we made for spring rolls can be a very cool marinade for Asian-style chicken. Try marinating chicken thighs in it. I promise it will be delicious! Spring rolls can also be deep-fried or just pan-fried on both sides with a generous amount of vegetable oil. If you like rice noodles, put them instead of rice. You can use any kind of seafood and greens: leaves of different salads, parsley, spinach. You can play with vegetables too: use fennel, fresh zucchini, red cabbage, radish, avocado. Rice paper is very neutral in taste, so you can make spring rolls and serve them as a dessert, for this, use a fruit filling. Most importantly, remember the golden rule: one of the fruits should sound the loudest in this orchestra. And the best sauce with this dessert would be honey with lime juice.

The post Spring Rolls appeared first on TheBitter-Tillends.

INGREDIENTS
5 tomatoes in different colors
2 mozzarella
1 sprig of basil
olive oil
freshly ground black pepper
sea salt

COOKING INSTRUCTIONS
STEP 1
Cut the tomatoes and mozzarella into thin slices of the same thickness. Arrange the tomato and mozzarella slices interspersed with each other on a plate so that you have four mille-feuilles. Arrange so that each milleaf contains a different color of tomato. Drizzle with olive oil. Sprinkle with salt and pepper. Decorate with basil leaves and serve.

My tips and tricks:
The flavor of this dish is incredibly light and delicate. It is very important to use high quality olive oil for it. And if you want to give the dish a brighter flavor, pour balsamic vinegar from Modena or balsamic cream over the mille-feuille. Tomatoes and balsamic are the perfect time-tested alliance.

The post Mozzarella and tomato mille-feuille appeared first on TheBitter-Tillends.

Prep time: 15 minutes
Cooking time: 5 minutes
Number of servings: 4
Difficulty of preparation: easy
Type of food: snack
utensil: kitchen knife
Cuisine: Italian

INGREDIENTS
2 tbsp mustard
4 yolks
100 ml of olive oil
400g veal loin (remove veins)
½ small blue onion (peel and finely chop)
3 to 4 gherkins (cut finely)
5 capers (chop finely)
¼ bunch of parsley (finely chop)
2 tbsp. soy sauce
1.5 tbsp. Worcester sauce
10-12 drops Tabasco sauce
salt to taste
black ground pepper
brown bread

COOKING INSTRUCTIONS
STEP 1.
Preheat the oven to 180˚C. Whisk the egg yolks with a whisk and mustard. Stir in the olive oil until smooth.

STEP 2.
Finely chop the veal. Mix meat, sauces, gherkins, onions, capers, parsley, salt and pepper. Add to egg mixture. Mix thoroughly. Stir thoroughly and mix to a smooth and thick consistency.

STEP 3.
Slice the bread. Bake it in the oven for 3-5 minutes. Put ready tartar on bruschetta just before serving.

My tips and tricks:
Before you start making the tartare, lightly freeze the meat, then it will be much easier to cut into small pieces.

The post Bruschetta with tartar appeared first on TheBitter-Tillends.