Pate chaud is a fusion product, a cross between the East and the West, between pastry and savory. The process of making Pate chaud is such a breeze with some help from the frozen puff pastry that you can find ubiquitously any where in the frozen section of most supermarket nowadays
. Turkey Pâté with Mushrooms and Pistachios. Hi again. The 38 power foods blog group that I am a part of has been writing and cooking each week about a particular food from 38 Power Foods
TOURTIÈRE. TRADITIONAL MEAT PIE FROM QUÉBEC (Scroll down for the recipe in English). Je dois avouer qu’au début de ma vie adulte, j’ai longtemps boudé la tourtière, ce plat si typiquement québécois
Mélanger la sauce au blender. Combiner a des farfalles a meme la poele, après avoir suer l'échalotte française, le fenouil et la courgette (si possible coupé avec un couteau en scie), préparer les assiettes de service avec du feta de chèvre et du feta végan de cajou au choix, des tomates séchées et de la roquette
Hacher toutes les asperges, sauf quatre, et les déposer dans un robot culinaire avec le basilic, le fromage râpé, les pignons, le zeste et le jus de citron et le sel
Drain the tuna and shred it with a fork. set aside. Put the onion cut into chunks, the whole garlic, the oregano and the parsley in a food processor and pulse until well chopped
What is pate. If it is slightly chunky, it would be referred to as country pate. Just add the main ingredient as denoted above, mix in some spices and fat perhaps some alcohol and voila, your pate is created
Pate au Saumon (Salmon Pie)1 large can (10 oz) salmon, bones removed and reserving liquid1/4 C watercornstarch5-6 C mashed potatoes1 double crust pie shellIn a small sauce pot, bring the salmon, reserved liquid and water to a boil, breaking up salmon, into flakes
For the month of August the challenge was to make Pate a Choux and Chocolate Mousse. PATE A CHOUX. Finally we , the Baking Eggless Group have proved that we can bake anything without using eggs
In the French based patois language of Haiti, these are called pate (pah-tay). The flaky crust is what makes Haitian pate totally different from other Caribbean meat patties
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