New PDF release: 400 recettes d'apéro

By Héloïse Martel

ISBN-10: 2754053719

ISBN-13: 9782754053716

Que los angeles fête begin !

Les mises en bouche variées peuvent remplacer une entrée et, en formule apéro dînatoire, elles permettent de recevoir de nombreux amis sans avoir à se mettre à desk.

four hundred recettes pour préparer un apéro digne de ce nom, avec des mini-brochettes, des biscuits, des tartelettes, mais aussi des verrines, des cuillères, des raviers... Un pageant de couleurs, de saveurs et une vraie fête des sens !

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Extra resources for 400 recettes d'apéro

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Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and simmer for 15 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days. 44 Chapter 1: A-M CHICKPEA SOUP - {ZUPPA DI CECI} 8 servings Source: The Soup Cookbook Ingredients 1 lb. dried chickpeas 1 pinch baking soda ¼ cup olive oil, plus extra 2 cloves garlic cloves, finely chopped ½ large onion, finely chopped 1 carrot, finely chopped ½ stalk celery, finely chopped Finely-chopped Italian parsley, to taste 1 tablespoon finely-chopped rosemary leaves 1 lb.

Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once. CHEESE-TOPPED BEAN SOUP 8 servings Source: The Soup Cookbook 36 Chapter 1: A-M Ingredients ¼ cup dried black beans ¼ cup dried black-eyed peas ¼ cup dried lentils ¼ cup dried Great Northern beans ¼ cup dried red beans ¼ cup dried pinto beans 6 cups water ¾ cup finely chopped onion ½ cup finely chopped celery ½ cup chopped carrot ¼ teaspoon salt ¼ teaspoon pepper 28 ounces crushed tomatoes, (1 can) undrained 2 cloves garlic, minced ⅓ cup chopped fresh parsley 1 tablespoon chili powder 2 tablespoons lemon juice 1 Dash hot sauce 4 ounces shredded Monterey Jack cheese, (1 cup) Method Sort and wash beans; place in a large, nonaluminum Dutch oven.

Serve cheesy toasts with soup for dipping. CELERY AND ALMOND SOUP 2 servings Source: The Soup Cookbook 31 The Soup Cookbook Ingredients 3 cups chicken stock, see note 6 medium stalks celery, inner stalks ¼ cup chopped almonds, with skins Method Pour broth into a saucepan, place over high heat, and boil 2 minutes. Break celery stalks to remove strings; with a paring knife cut celery into small pieces into pan with broth. Slowly boil celery in broth 8 minutes. Pour celery and broth into a blender and purée until creamy; add chopped almonds.

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400 recettes d'apéro by Héloïse Martel


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