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Cloud egg

Cloud egg as was named the Great Manal Alalam croque madame or simply baked. A small simple recipe, ideal for a light meal with a green salad.

In ingredients:

• groups p ain sandwich
• slices of cheese croque monsieur
• Eggs (1 egg for each undertaker)
• Ham pate, hide (for me)
• herbs to taste
• salt and pepper

Preparation: Preheat oven to 200 ° C.

Place a slice of cheese on a slice of bread. S aupoudrer a few herbs, bring a slice of hide or ham. Separate the whites from the yolks of eggs by placing each in a yellow lightly oiled ramekin. B ATTRE whites until stiff with a little salt and pepper. Dresser snow on the hide and using a spatula, make an indentation in the middle and pour the yolk in each cell. E BUTNOTPROVIDED for a few minutes.

Serve warm croque madame.

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Kidney parsley

Here's a little recipe that helps out when you're rushed or you do not feel like cooking too. We just serve it with fries and a green salad and voila.

Ingredients:

• veal kidneys, beef ...
• 2 or 3 cloves garlic
• onion powder
• salt, pepper and cumin
• juice of half a lemon parsley
• a little Oil

Preparation: Clean the kidneys, wash, cut into pieces and marinate some time with salt, garlic and spices. Sauté in a pan with a little oil, add to the end a little water in the pan, then give some broth, sprinkle with parsley chopped and sprinkle with lemon juice, stir and remove from heat. Pour over chips and let it absorb well. Serve chilled or warm.

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Zroudia mchermla (Carrots mchermel)

I share with you a good recipe carrots scented with cumin and coriander easy for sunny days ahead.


Ingredients:

• carrots
• few cloves of garlic
• salt, pepper, cumin and harissa
• juice of half a lemon
• mixture of parsley and cilantro
• a little olive oil

Preparation: In a pan put some olive oil with crushed garlic and sliced carrots. Stir a bit, then sprinkle with cumin, harissa, salt and pepper. Stir everything and then add a little water and cook over low heat. Towards the end sprinkle the lemon juice and sprinkle with coriander and parsley, leave for 2 minutes and turn off heat.
Serve warm or cold as a starter.

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Moroccan Chicken mchermel to My

For a change of the eternal chicken in the oven, I am a first in Moroccan cuisine that I just found out with this delicious way to prepare chicken with a whole mixture flavors. I really hesitated before using the parsley-cilantro mix, but then I do not regret because I got a chicken more than good. I accompanied a delicious rice with minced meat with oriental flavor (a discovery for me too)

Ingredients:

• 1 whole chicken (pieces for me)
• 1 onion
• 3 cloves garlic
• salt, pepper, ginger powder (I used Fresh), cumin, paprika, chili powder
• 1 tbsp tomato paste
• parsley and cilantro mixture
• 1 bouillon cube
• a little oil

Preparation: Begin by cleaning, singe and wash the chicken, marinate with a little olive oil, spices, garlic and parsley-cilantro mix.

In a saucepan sauté chopped onion in a little oil then add the chicken and its marinade and stir a bit to soak.

Sprinkle with water, add bouillon cube and cook completely.

After cooking, remove chicken pieces and dip them in the oven, reserving cooking sauce (make it thicken a bit to go with rice for example).

Serve chicken to taste with rice along with the cooking sauce.