Europe 1 1:01 p.m., October 17, 2021
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
2 teaspoon of salt
2 teaspoon of garlic powder
1/2 teaspoon of sugar
2 teaspoon of fresh yeast
1 tablespoon of olive oil
400g carrot juice, squeezed in a centrifuge
Mix together the dry ones (flour, salt, sugar, yeast)
Add oil and water like at 40 • C
The dough is quite moist, this is normal.
Cover with a film and put in the fridge between 12 and 6 p.m. ...
Take out the dough and spread it on a baking sheet oiled beforehand
Let stand for 2 hours at room temperature
After the 2 hours spread a little oil on top, make holes with your fingers
Bake at 220 • C for 25 minutes until the top takes on a beautiful golden color
1k of loose carrot
Remove the zest from the lemons and blanch them 3X
Cook the carrots in water (without peeling) until tender.
Mix in a thermomix HOT the carrot, lemon, with 200g of butter
Mix bcp so that it is very smooth ..
Cut thin slices of bouratgue
Some petals of nasturtium flower or other .. Red oxalys and a little olive oil
I am available if the person in charge of the CFA wishes to call me.Keywords: