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Cooking-EZ is a really no-stress cooking website
Cooking-EZ is a really no-stress cooking website

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Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.

After baking, it is served sliced with a Vin Jaune cream sauce.

Recipe step-by-step: https://goo.gl/1FWmkn

#recipe #easy #easycooking #stepbystep #beginner #tuto #sausage #smoked #morteau #brioche #winesauce #franche-comte

Remarks:
This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.
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Post has attachment
Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.

After baking, it is served sliced with a Vin Jaune cream sauce.

Recipe step-by-step: https://goo.gl/1FWmkn

#recipe #easy #easycooking #stepbystep #beginner #tuto #sausage #smoked #morteau #brioche #winesauce #franche-comte

Remarks:
This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.
Animated Photo

Post has attachment
Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.

After baking, it is served sliced with a Vin Jaune cream sauce.

Recipe step-by-step: https://goo.gl/1FWmkn

#recipe #easy #easycooking #stepbystep #beginner #tuto #sausage #smoked #morteau #brioche #winesauce #franche-comte

Remarks:
This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.
Animated Photo

Post has attachment
Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise.

After baking, it is served sliced with a Vin Jaune cream sauce.

Recipe step-by-step: https://goo.gl/1FWmkn

#recipe #easy #easycooking #stepbystep #beginner #tuto #sausage #smoked #morteau #brioche #winesauce #franche-comte

Remarks:
This recipe covers the whole (or almost) of the Franche-Comté: Morteau sausage from Doubs, cancoillotte from Haute-Saône and Vin Jaune from Jura.
Animated Photo

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Saucisse de Morteau briochée-roulée

Voici une version assez sophistiquée de la saucisse de Morteau briochée, elle est d'abord cuite au four puis roulée dans un pâte a brioche garnie de metton de cancoillotte avant d’être mise à gonfler.

Après cuisson, elle est découpée en tranches épaisses, et servie avec une sauce crème au vin jaune.

La recette pas à pas : https://goo.gl/FtVmWc

#recette #cuisinefacile #touteenimages #pasapas #debutant #tuto #saucisse #morteau #brioche #cancoillotte #vinjaune #franche-comte

Remarques :
Il y a toute la Franche-Comté, ou presque, dans cette recette : saucisse de Morteau du Doubs, cancoillotte de Haute-Saône et vin jaune du Jura.
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Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Recipe step-by-step: https://goo.gl/8Gze8D

#recipe #easy #easycooking #stepbystep #beginner #tuto #brioche #traditionalrecipe #orange #rum #viennoiserie

Remarks:
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.
Animated Photo

Post has attachment
Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Recipe step-by-step: https://goo.gl/8Gze8D

#recipe #easy #easycooking #stepbystep #beginner #tuto #brioche #traditionalrecipe #orange #rum #viennoiserie

Remarks:
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.
Animated Photo

Post has attachment
Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Recipe step-by-step: https://goo.gl/8Gze8D

#recipe #easy #easycooking #stepbystep #beginner #tuto #brioche #traditionalrecipe #orange #rum #viennoiserie

Remarks:
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.
Animated Photo

Post has attachment
Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Recipe step-by-step: https://goo.gl/8Gze8D

Remarks:
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.
Animated Photo

Post has attachment
Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France.

This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again.

This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages.

Recipe step-by-step: https://goo.gl/8Gze8D

#recipe #easy #easycooking #stepbystep #beginner #tuto #brioche #traditionalrecipe #orange #rum #viennoiserie

Remarks:
Do not be surprised if all the kneading and resting times in this recipe seem excessive. This is because there is hardly any yeast, and the long resting time also develops the flavour we are aiming for.
Animated Photo
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