Today I use recipe from one of my cook book, gave by my mother in law. The title of the book is GRAND CLASSIQUES premiers pas, from hachette cuisine Publisher. This book apparently is one of the series L'Ecole de la Cuisine (débutants) or if I translate in English is series of Cooking School (for beginner). So, it is definately the right book for me. I already try or adapted some (not many) of their recipes like Chicken Caesar Salad (on the book is Caesar Salad), Escalopes de Veau panées, Conchiglie aux Tomates (on the book is Escalopes de Veau panées, bucatini aux tomates cerise) and Gratin Dauphinois, but for Gratin Dauphinois, I mix it with the other recipe that I found on internet. So, right now, I want to adapt one the their recipe Gratin de Macaronis au Jambon. I say that I adapted, because as usual, I change some of the ingrédients based on the one that I have at my kitchen. And by the way, you can get my recipe as well on French, recipe Gratin de Macaronis au Jambon. So, let we start .. Ingrédients (for 2 persons) : - Macaroni Pasta for 2 persons (around 200gr) - 4 slices ham - 20cl fresh cream - 100gr grated emmental cheese - 20gr butter + 10gr to smear the bakeware ceramic - Salt & Pepper Preparation : - Using sauce pan, cook macaroni pasta on hot salty boil water around 15 minutes. Drain it and put it separate. - Cut the ham on the shape of small cubes. Put it separate. - Cut butter on the form of small cubes. Put it separate. - Pre-heat oven on 180 oC How to Cook : - Using a bowl, mix fresh cream and grate emmental cheese. - Add Pepper and mix them well. - Add cooked macaroni, ham and half of the butter. Mix them well. - Add a bit salt & Pepper. - Pour the mix of macaroni Inside the bakeware ceramic that already smear with butter. - Add the rest of cube of butter on top of the macaroni, on the every corner and part of the bakeware equally. - Put it on the oven 180 oC for around 30 minutes. - Take it out from oven and served it while it hot. Bon Appétit! This is easy recipe to make and you can improvise it with another ingrédients, like I did several months ago. I use chicken instead, that's why I call it Gratin de Poulet aux Macaronis.
So, do not afraid to have your own interpretation on the recipe that you cook. I know there're some rules on the kitchen, but if you never tried, then you never know. I hope you enjoy the recipes that I shared here, and see you soon on the other recipe. À bientôt! (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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