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butter chicken sauce

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Chicken Kebabs

Recipes : Chicken Kebabs
Procedure to make chicken kebabs The best way to make chicken kebabs is to cut some chicken breasts into cubes 3/4 of...
Coffee coated Chicken Breast

Recipes : Coffee coated Chicken Breast
Coffee coated Chicken breast for 4 persons 4 raw farm boneless chicken breasts 1 liter chicken stock (2 pints) 300 gr...
 Chicken liver Parfait with mushroom coulis

Recipes : Chicken liver Parfait with mushroom coulis
Chicken liver parfait's recipe for 8 small individual molds: 400g chicken livers, trimed and cleaned 20 cc double crea...
Hollandaise Sauce

Recipes : Hollandaise Sauce
Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c...
Roasted farm chicken breast stewed and zucchinis

Recipes : Roasted farm chicken breast stewed and zucchinis
Roasted farm chicken breast stewed and zucchinis (for 6 persons) : 4 nice farm chicken breasts 4 washed and dried r...
Bechamel Sauce

Recipes : Bechamel Sauce
Recipe for a litre of finished sauce: 80g butter 80g plain flour 1 litre full fat milk salt, pepper and a pinch of...
Onion soup

Recipes : Onion soup
Onion soup, for 8 persons : 1 kilogram (2 'large' pounds) of sweet onions 2.5 COLD liters (1 'large' half of a gallon)...
bearnaise Sauce

Recipes : bearnaise Sauce
Bearnaise Sauce for 6 guests : 2 dl of vinegar 1 shallot, very finely chopped 2 tsp of fresh tarragon 2 tsp of fre...
Genuine Tomato Sauce

Recipes : Genuine Tomato Sauce
Tomato sauce for 4 persons : 1 kilogram (2.2 lb) well ripe tomatoes 1 carrot 1 onion 1 small branch thyme 1 bay ...
Maltese Sauce

Recipes : Maltese Sauce
Excellent just warm sauce for warm starters like asparagus Ingredients : 2 centiliters (0.7 fl oz) of orange juice +...
Poule au pot

Recipes : Poule au pot
For 4 guests: Ingredients 200 g of minced meat, 3 egg yolks, 150 g of chopped chicken livers, 1 bouquet garni, 2...
Caramel sauce

Recipes : Caramel sauce
Here, you will find my advices and tips to make your caramel sauce a "reussite" every time. there is what you need to...
Beurre Blanc

Recipes : Beurre Blanc
It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui...
Chicken from Bresse

French specialties : Chicken from Bresse
It's impossible to evoke Burgundy and more particularly the Bresse, without evoking one of the products which make the c...
Dijon mustard

French specialties : Dijon mustard
When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app...
Festive menus

News : Festive menus
The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f...
mixed flavoured butters

News : mixed flavoured butters
The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour...
Asparagus

News : Asparagus
Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
A so nice journey

News : A so nice journey
It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r...
Without gluten recipes

News : Without gluten recipes
Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this...
Miss Nellie and Mr Auguste

News : Miss Nellie and Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c...
Towards the discovery of  the Yoghurts

News : Towards the discovery of the Yoghurts
It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f...
the omelette

News : the omelette
In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a...
The round cake for the Twelfth Night

News : The round cake for the Twelfth Night
This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa...
The Lobster à l'américaine Story

News : The Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar...
Recipes for persons suffering from type 2 -diabetes

News : Recipes for persons suffering from type 2 -diabetes
Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av...
A nice week-end in Lyon

News : A nice week-end in Lyon
As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt...


answer to Lois
Hi Lois You are right : the measure of butter to be used is unclear : use 20 grams (2/3 oz). I will correct in the tran...

Chicken Kebabs
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/chicken-kebabs-228.htm[/url] DEEEELICIOUS...

Flan
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/flan-611.htm[/url] I would have liked to have made this ...

Dumpling Dough?
[b]Where are you located?[/b] I live in a small town about an hour to the West of Jerusalem. I don't believe that anyo...

Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe,...








2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'armoricaine" one.read more