Recipe found on the site of my Moroccan cuisine. Recipe for 4: 4 pigeons 400 g onions 1 handful of blanched almonds2 case of ras-el-hanout 1 case of cinnamon powder1 case liquid honey Olive oil butter salt, pepper Peel the onions and cut them. .

Pigeon tajine with honey and spices

Recipe found on the website of my Moroccan cuisine.

Recipe for 4: 4 pigeons 400 g onions 1 handful of blanched almonds2 case of ras-el-hanout 1 case of cinnamon powder1 case liquid honey Olive oil butter salt, pepper

Peel the onions and cut them into very thin strips. Salt and pepper the inside of the pigeons, add a good pinch of cinnamon in each. Heat the oil in a heavy-bottomed casserole. Add the butter. When frying, brown pigeons and onions and stir often. Salt and pepper the pigeons, sprinkle with ras-el-hanout. Add 15 cl of water, salt and pepper the onions, cover and cook on low heat for 30 minutes. After 30 minutes of cooking, mix the rest of the cinnamon and the honey and coat the young pigeons. Add the almonds. Cover and cook, time being the size of your pigeons very hot with couscous semolina.

Recipe found on the site below. Instead of butter I prefer to put olive oil. I used these breads to make a sandwich tuna crudités .. Easy and I love it! I made 4 loaves but they were seen it was ......

Ingredients for a cake tin: 900g ground beef 2 eggs, 60 ml bread crumbs (I mash 4 rusks) 1/2 tsp dried basil 1/2 tsp oregano 1/2 tsp. .c Italian seasonings 1 garlic clove, finely chopped 1 small diced onion Salt and pepper ......

For this recipe I only use chicken breasts that I cut into pieces: 1 chicken farmer 2 kg, 3 cl of oil, 30 g of butter, 1 carrot, 1 onion, 2 cloves of garlic, 20 cl of wine dry white (Coulanges type), 20 cl of chicken stock ......

Start by cleaning your trumpets, personally I prefer to clean it by hand without a knife. I start by removing the part of the foot that is in the ground and I break them in half lengthwise to see if there is no slug ......