Made with oranges rigorously selected by Alain Milliat, this orange juice from Morocco is tasty, not too acidic and will accompany your awakenings wonderfully.
This orange juice is made from oranges harvested in the Maghreb for a guarantee of fresh fruit, rich in taste and vitamins all year round.
Nature or cocktail
The taste of childhood.
Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.
The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.
Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.
Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.
The Japanese lemon!
This Japanese citrus will go wonderfully with oriental tabbouleh, sorbet, falafel, white fish, vegetable julienne, sweet potato puree or chocolate preparation.
Yuzu originates from eastern Asia. It was introduced to Japan during the Tang Dynasty around AD 700. Its fruit looks like a small lime, 5 to 8 cm in diameter. It is harvested in October in Koshi prefecture in Japan. Yuzu is yellow or green depending on its degree of maturity. It has a taste similar to that of tangerine and yellow grapefruit.
Yuzu is consumed in different forms: fresh, in juice, in zest, in powder or pearl.
A citrus fruit close to lime whose zest will refresh preparations with chocolates, shrimp salads, seafood tartares and even osso bucco!The taste of childhood.
Vanilla is native to Mexico, where the Aztecs used it to soften the bitterness of chocolate. This "black flower" was introduced by Cortes in 1521. Later, Louis XIV fell in love with it and wished to cultivate it on Bourbon Island, Reunion Island.
The liana flourished but gave no fruit, because it had to be fertilized by a wasp that existed only in Mexico. Nobody knew how to fertilize her when in 1850, Edmond, a young slave of Bourbon Island, understood this process by pricking and shaking the flower. To thank him he was freed and the young man took the name of freedom Albius in reference to the white color of the orchid.
Vanilla is an orchid Vanillia planifolia, whose culture requires constant attention and delicacy. It is a liana that leans on a tree guardian, usually a mango tree or an avocado ... It blooms only 3 years after planting and it is necessary to wait 8 months that the pod ripens to harvest.
Its preparation is very tedious because entirely manual and requires a lot of rigor, patience and love. The pods are first scalded, parboiled, sun dried for two weeks, flattened by hand, then dried in the shade for 8 months in trunks and finally calibrated.
This mixture with delicate aromas and notes of cinnamon is mainly intended for making gingerbread. You will be able to make your own homemade gingerbread and delight all your guests!
It will also flavor meat, vegetables or fish with cream. It will bring a note of originality to a sorbet or a garden apple pie.
Among the ingredients of this mixture are cinnamon, cardamom, coriander et the Nutmeg.
The ancestor of gingerbread would be Chinese. It would have for origin the "Mi-Kong", a bread of honey used in the XNUMXth century by the army of Genghis Khan as a ration during the conquest of China. The recipe was then transmitted by the Chinese to the Arabs and it was only later during the Crusades that Westerners became aware of it. They then brought the recipe back to Europe as well as the spices that compose it.
Ingredients: cinnamon (Madagascar), green anise, fennel, coriander, ginger, clove, green cardamom, nutmeg, black pepper.
While foie gras can be consumed in various ways, the most important is the seasoning! This tailor-made and subtle mixture can be sprinkled directly on your toast or used in the preparation of your terrine.
And what could be more exhilarating than proudly announcing “I did it”?
An unmissable foie gras terrine:
On a denervated foie gras: add 2 teaspoons of the mixture. Sprinkle with cognac. Wrap in a stretch film and place in the fridge for 3 hours, then one hour at room temperature. Then place the pieces in a dish. Bake in the oven (110 ° C). Monitor every 5 min. When the liver begins to melt, take out the pieces and place them in a bowl. Let stand in the fridge for 4 to 8 days… then enjoy!
Can also be used in a pinch on a foie gras or on a duck aiguillette.
Originally from the Middle East, cumin appeared as a smoking spice or to prepare food. It is the same family as parsley. Cumin is the fruit of the plant. Before maturity, it cuts its stems and clusters. Suspended for a few days, then beaten like wheat, the harvested fruits are dried in the sun.
Its bitter but warm flavor, slightly sweet, and its strong aroma, make this spice a dominant note in your preparations. Cumin will give tone to a chili con carne, a sauerkraut, a lamb pie. It will surprise in a salad of oranges, and in the traditional hummus.
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