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.

 Pigeon tajine with honey and spices
 Sandwich Tuna Crudités

Ingredients for 1 sandwich 1 hamberger bread recipe yesterday 1 tomato 1 hard-boiled egg 3/4 green salad leaves 1 tinned tuna Salt pepper 1 dose mayonnaise Bread cut lengthways Spread lightly with homemade mayonnaise Slice the bread ......

 Back ... From Porto

Back from my trip from Porto, I take a few days and I will be back .....

Preview

Chinese, Japanese & American Cuisine Restaurant Largest Restaurant & Best Price in Winchester Area! 14 Buffet Bars & Over 20,000 SQ/FT Space! Serving Beer & Wine We Welcome Large Parties. Please Call for Advance Reservations(We have two huge private rooms available for birthday parties, office meetings, and weddings)...

Roquefort Mussels

I give you the proportions as I find on the internet but I did COMPLETELY PIF ...- 1.5 to 2 kg of mussels - 3 onions- 25 cl of dry white wine - 50 cl of thick cream - 125 g Roquefort - half salted butter - parsley - salt and pepper ......