Recipes
Gourmand's high quality products and imagination, that's all you need to create delicious dishes. See below some sugestions and get inspired.
Mini Brownies with Toffifee

Ingredients:
- cup (115 g) butter - 1 cup (200 g) sugar
- teaspoon vanilla extract - 2 eggs, lightly beaten
- ? cup (85 g) unbleached flour - teaspoon baking powder
- ? cup (80 g) cocoa powder - pinch of salt - 24 Toffifees

Instructions:
- Preheat your oven to 350 degrees F. Grease a 24-cavity mini cupcake pan.
- In a medium saucepan melt butter over low heat. Remove from stove and stir in sugar, vanilla and eggs. Mix until well combined.
- Add flour, baking powder, cocoa and salt and stir to combine. Fill batter into prepared pan and bake brownie bites for 7-9 minutes until they have risen and edges are set. Centers should still be soft.
- Remove pan from oven and gently press a Toffifee candy onto each brownie bite. Chill brownie bites until completely cool before removing from pan.
Mustard Codfish
Ingredients:
- 400g fresh codfish
- 10g of salt / pepper 10g / 50ml of extra virgin olive oil
Sauce:
- Half a liter of Tangerine juice
- 50g onion / 30g celery diced / 50g unpeeled manioc in cubes
- 90g Bornier L'Ancienne Mustard / 20 ml extra virgin olive oil
Preparation:
1) Cut the codfish into small 100g pieces and season them with salt, pepper and olive oil. Set aside for 2 hours.
2) Broil in the pan with the skin side down and turn in 5 minutes. Set aside.
3) Take the Tangerine juice, onion, celery and manioc to cook over low heat for 30 minutes
4) Blend and strain. Season with salt and pepper and finish with a drizzle of olive oil and mustard.
5) Assemble the codfish with the sauce and serve.
Marzipan and Lemon Truffles
Ingredients:
- Schluckwerder Marzipan Mass
- Juice of two lemons
- White chocolate 500g
- 3/4 cup of sour cream

Preparation:
1) Chop the Schluckwerder Marzipan mass into small pieces, set aside.
2) Separately mix the juice of 2 lemons, 500g of melted white chocolate and 3/4 cup of sour cream. Place to chill.
3) When the lemon paste is firm, remove it from the refrigerator and make small truffles. Fill them with bits of Marzipan.
4) Cover the truffles with melted white chocolate and garnish with lemon zest.
TIP: For a softer lemon flavor, choose sicilian lemons.
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