13 plaisir verrine Recipes

  • Quinoa Avocado Verrines
    red quinoa (or regular, or couscous or bulgur) and
    8 More
    red quinoa (or regular, or couscous or bulgur), chili powder, divided, lime juice, divided, olive oil, ripe avocado, drops tabasco sauce, alfalfa sprout (or broccoli or lentil or wheatberry, etc.), salt (optional), black pepper (optional)
    30 min, 9 ingredients
  • Rhubarb Verrines with Salty Macadamia Crumble
    granulated sugar, dried hibiscus and
    15 More
    granulated sugar, dried hibiscus, orange zest (each 1 by 2 in.), grenadine syrup, rhubarb, ends trimmed, unsalted butter, softened, flake salt , such as maldon, light brown sugar, flour, almond meal, coarsely chopped roasted , salted macadamia nuts, heavy whipping cream, mascarpone cheese, sugar, zest of 1 orange, vanilla bean , split lengthwise, candied meyer lemons, drained and quartered (optional)
    17 ingredients
  • Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine
    red beets, cooked, smoked salmon, heavy cream, cold and
    9 More
    red beets, cooked, smoked salmon, heavy cream, cold, quinoa, chives, chopped, parsley, chopped, spring onion, horseradish, grated, fresh lemon juice, olive oil, sea salt, pepper
    3 hour , 12 ingredients
  • Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries
    fresh raspberries, limoncello, plus extra and
    6 More
    fresh raspberries, limoncello, plus extra, lemons , zest of, finely grated, golden caster sugar, double cream, greek yogurt or 2 tbsp creme fraiche, fresh mint leaves, to garnish, fresh lemon verbena leaf, to garnish
    15 min, 8 ingredients
  • Restaurant Plaisir/Sante Poulet a La Tunisienne Restaurant Plaisir/Sante Poulet a La Tunisienne
    butter, olive oil, shallot, minced and
    6 More
    butter, olive oil, shallot, minced, chicken thighs or 1 1/2 lbs boneless skinless chicken breasts, apricots (prefer in juice instead of in syrup), cinnamon, creme fraiche, salt & freshly ground black pepper, couscous , for serving
    1 hour , 9 ingredients
  • Restaurant Plaisir/Sante Ratatouille Restaurant Plaisir/Sante Ratatouille
    tomato, eggplant, zucchini, garlic cloves, sliced thick and
    4 More
    tomato, eggplant, zucchini, garlic cloves, sliced thick, fresh parsley, minced, fresh basil, minced, salt and fresh pepper, olive oil (optional)
    2 hour , 8 ingredients
  • Restaurant Plaisir/Sante Poivrons Provencale Restaurant Plaisir/Sante Poivrons Provencale
    olive oil, zucchini, washed and sliced very thinly and
    4 More
    olive oil, zucchini, washed and sliced very thinly, garlic cloves, minced, fresh thyme, minced, bell peppers, washed seeded and cut into thin strips (1 yellow, 1 red and 1 orange), salt & freshly ground black pepper
    27 min, 6 ingredients
  • Borani Kadu (Roasted Butternut Squash Verrines in the Afghan Man Borani Kadu (Roasted Butternut Squash Verrines in the Afghan Man
    butternut squash , halved lengthwise peeled de-seeded and... and
    7 More
    butternut squash , halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons), olive oil , for roasting, ground turmeric (haldi), ground coriander, ground cumin, greek yogurt, sea salt, dried mint
    20 min, 8 ingredients
  • Chilled Pea Soup Verrines Chilled Pea Soup Verrines
    olive oil, yellow onion, diced (2/3 cup) and
    8 More
    olive oil, yellow onion, diced (2/3 cup), fresh green peas (or frozen ), vegetable broth , heated until hot (low sodium), fresh tarragon (or chervil or flat leafed parsley leaves), sourdough bread (2 oz. each), garlic clove, halved, goat cheese, crumbled (or feta cheese), salt (optional), pepper (optional)
    20 min, 10 ingredients
  • Pistachio Crme Brulee Verrine Pistachio Crme Brulee Verrine
    apricot frozen puree, fruit of the forest (6 fruit mix) and
    19 More
    apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.
    5 min, 21 ingredients
  • Zucchini Tomato Verrine Zucchini Tomato Verrine
    tomatoes, peeled, seeded and diced, diced zucchini and
    11 More
    tomatoes, peeled, seeded and diced, diced zucchini, garlic, minced, freshly squeezed lemon juice, ground cumin, basil , dill and chives, eggs , separted into whites and yolks, salt, mascarpone, grated parmigiano-reggiano cheese, prosciutto, toasted pine nuts, basil leaves
    1 hour 5 min, 13 ingredients




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