Preparation time : 1h30, for 4 people
Paprika, pepper and chili pepper muffins
150g of flour
160ml of milk
50g of butter
1 egg
1 small bag of baking powder
2 tablespoons of paprika
1 teaspoon of hot pepper
1 teaspoon of rosemary
3 teaspoon of tomato puree
1/2 teaspoon of salt
velvety fennel and carrot soup
1 onion
1 celery stalk
1/2 leek
1 zucchini
1 fennel
4 carrots
1 clove of garlic
40 cl vegetables broth
1 teaspoon of sour cream
1 teaspoon of fennel powder
Tandoori Beef samosas
12 lode leafs
250 g of minced meat
1 onion
2 teaspoon of tandoori spices
1 teaspoon of tomato puree
15cl of water
Preparation of the paprika, pot pepper and chili pepper muffins
Put the butter in a salad bowl and work it until it is ointment.
> Add salt and paprika, rosemary and blend them, then add flour, yeast, egg and tomato paste mix again and dilute with milk.
> Put in muffin cups at 180 ° C for 15 min. Check the cooking from time to time depending on the oven, cooking may be longer or shorter.
Preparation of the velvety fennel and carrot soup
> Peel and wash the vegetables then cut them roughly
> In a saucepan put them to boil with water at height for about 1:30. Salt and pepper.
> Once the broth is ready, put the carrots, 1/2 fennel, garlic and fennel powder in a saucepan with 40cl of broth.
> Cook until the carrots and fennel are melted then mix everything and add the cream. Adjust seasoning. Leave it by the fire.
Preparation of the tandoori beef samosas
> Peel and slice the onion
> In a frying pan, brown the onion with the minced meat and add the tomato paste, water and spices. Cook for 10min. Salt and pepper.
> Place the filling on the lode dough and start bending it. Lode dough is very thin so do not hesitate to take 3 or 4 sheets for a samosa.
> When samosas are ready, baked them at 200 ° C for 10 minutes.
Flood plating and presentation
> In a rectangle plate, place the velvety fennel and carrot sou in a verrine on the left, in the middle pot pepper paprika muffins and on the right a beef samosa. *
> To decorate, make some small points of balsamic vinegar reduction and put a leaf of basil or chervil on the velvety carrot soup.
Ready to eat !
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