PARA 6 CRÊPES
Difficulty: Easy
Preparation: 30min
Rest: 2h
Cooking: 3min each crepe
Make the crepes dough and let it rest during 2 hours.
For the Filling…
Clean the mandarins, grate the peel of one of the mandarins and make a juice with both mandarins. You can replace the two mandarins for one orange (in this case, you will only need to grate the peel of half the orange). Save the peel and the juice.
Add half of the juice, one soup spoon of curacao and one soup spoon of olive oil to the crepes dough.
Soften the butter to cream butter and add the rest of the juice, olive oil and curacao. Also the mandarin peel and the sugar. Mix to cream.
Cooking the Crepes…
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
Paint each crepe with the aromatized butter and fold them into triangles. Warm them again and place in a platter. Sprinkle with some sugar, warm and add the Grand Marnier and flambé.
FOR 8 TACOS Difficulty: Easy Preparation: 50min Rest: 1hora Cooking: 10min INGREDIENTS For the Tortillas 500g Corn Flour 150g Margarine 1 Cup Warm Water Salt For the Filling 400g Beef Meat 100ml Cream Mustard Salt Whitte Pepper PREPARATION Making the Dough… Knead the flour together with cream margarine and two coffee spoons of salt
FOR 1 PERSON Difficulty: Medium Preparation: 30min INGREDIENTS 1 Lamb Rack Cut Mashed Potatoes Fine Herbs Toasted Bread Parsley Fennel Rosemary Thyme Hazelnut PREPARATION For the fine herbs… Grind all ingredients until an homogeneous dough. Proportions will depend on each one’s taste. For the lamb… Brown the skin side of the lamb
FOR 2 PERSONS Difficulty: Medium Preparation: 30min INGREDIENTS 1 Small Monkfish 1 Rocket Flower Teriyaki Saucen 25ml Soybean Sauce ½ Orange (juice) 1 Coffee Spoon of Sugar PREPARATION For the sauce… Boil down sauce ingredients until they are caramelized. For the monkfish… Seal the monkfish in a frying pan, add the sauce
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