Traditional recipes

Chicken legs "dressed" in French mustard and couscous with cheese

Chicken legs

I didn't really know what to do and I also took out of the fridge what I had on hand. It was good that it is no longer or we were hungry, I still haven't figured it out ...

  • 2 larger chicken legs
  • 50-60 ml of olive oil
  • 3 teaspoons French mustard with beans
  • 2 teaspoons gently
  • 5-6 cloves raw garlic
  • 3-4 slices of lemon
  • 150 g couscous
  • 150 g grated cheese

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Chicken legs "dressed" in French mustard and couscous with cheese:

I cleaned and washed the thighs, dried them with a napkin. In a plate I put the olive oil, mustard, delicate and crushed garlic, I homogenized everything and I dressed the thighs in this mixture. I left them for about 2 hours at Then I put them in the pan and poured the rest of the mixture from the plate where the thighs were and I added a cup of water, I put them in the oven for about 1 hour over medium heat. When they were ready, I cut the slices smaller lemon and left in the oven for another 10 minutes. I served them with boiled couscous and grated cheese.

The couscous is added to the water that has started to boil and we boil them for 6 minutes. Drain the couscous and sprinkle grated cheese and sauce from the steak on top.

Tips sites

1

in the water in which the couscous is boiled, a little salt is added ....

2

if the water drops too much on the thighs, we add more, the sauce is also good.


Sweets of all kinds

Sift the flour into a bowl, make a hole in the middle, add powdered sugar, melted and cooled butter, egg yolk, salt, vanilla sugar and baking soda. Knead a homogeneous dough.

Spread a 1/2 cm thick sheet and bake on the bottom of the tray lined with baking paper, until it begins to brown on the edges.

Meanwhile, prepare the dough for choices from:

100 g butter
2 tablespoons oil
250 ml water
2 dogs flour
salt
7 eggs (husband)

Boil the water together with the butter, oil and salt. When it boils, put all the flour at once and mix quickly.

Remove from the heat and leave to cool, then add the eggs one at a time, stirring vigorously after each one.

Advice:
Do not put the next egg until the first one has been completely absorbed. Put as many eggs as the composition requires, to be well bound and soft.

We put the composition in a cone and in the cake tray, lined with baking paper, we form a roll of sprite dough.

Bake, first over high heat, until swollen, then over medium heat until browned.

From the rest of the dough, bake small choices.

For the filling we need:

1 sachet Cream Vanilla Ole
1 sachet Cream of Cocoa Ole
500 ml liquid cream
300 ml milk

We will prepare 2 kinds of cream, one of vanilla from 1 sachet of Cream Ole + 250 ml of cream + 150 ml of milk and one of cocoa from the same quantities.

For decoration we need:

100 ml whipped cream
50 g melted chocolate

We fill the choices with a part of vanilla cream and a part of cocoa.
We put the rest of the vanilla cream on top of the crumbled dough,

over which we will put the baked roll, filled with the rest of the cocoa cream.

We fill the space bordered by this coil (the middle of the cake) with choices, forming a pyramid.

We cover the edge of the cake (the roll) in whipped cream, then we garnish it with melted chocolate.