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@bestdealswithkyliee: MT53 Photo Printer 🖨️🎁 #portableprinter #photoprinter #memories #desksetup #deskspace  #dailyvlogs #foryoupage #fyppppppppppppppppppppppp

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Monday 16 June 2025 09:38:12 GMT
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Pot-au-feu 🇫🇷🥩🍖 Classic French cuisine Full recipe ⤵️ Classic French pot-au-feu simmers on low heat all night and is then eaten hot throughout the week. I don't have that option, so we'll make a shortened version, but one that's just as tasty and healthy! INGREDIENTS: 600g beef shoulder 400g beef bone marrow 200g leek (1 large piece) 2 carrots bouquet garni (3 pcs bay leaf, 1 sprig thyme, a pinch of dried rosemary, 2-3 sprigs parsley) 1 tsp allspice 3-4 clove buds 2L water 4 potatoes * turnips (the classic recipe calls for turnips, but unfortunately I couldn't find any at the store, so we'll make it without them). INSTRUCTIONS: Add all ingredients to a large pot, add water to cover all ingredients, and bring to a boil. Boil for 10 minutes, then reduce heat to low. Cover and cook for 3-4 hours. Boil 4 potatoes separately. Cut them into quarters and cook for 30 minutes until fully cooked. Pot-au-feu is also traditionally served with pickled cucumbers and mustard, but I decided to make tartar sauce instead. It turned out just as good! - 3 pcs capers - 5 pickles - 1 tbsp grainy mustard - homemade mayo - 3 sprigs fresh parsley - lime juice - salt When the pot-au-feu is ready, remove the meat and vegetables and strain the broth through a sieve. Serve the meat and vegetables with the sauce separately, and the broth separately. You can also slice some baguette to go with it. Bon appétit! #potaufeu #frenchfood #frenchcuisine
Pot-au-feu 🇫🇷🥩🍖 Classic French cuisine Full recipe ⤵️ Classic French pot-au-feu simmers on low heat all night and is then eaten hot throughout the week. I don't have that option, so we'll make a shortened version, but one that's just as tasty and healthy! INGREDIENTS: 600g beef shoulder 400g beef bone marrow 200g leek (1 large piece) 2 carrots bouquet garni (3 pcs bay leaf, 1 sprig thyme, a pinch of dried rosemary, 2-3 sprigs parsley) 1 tsp allspice 3-4 clove buds 2L water 4 potatoes * turnips (the classic recipe calls for turnips, but unfortunately I couldn't find any at the store, so we'll make it without them). INSTRUCTIONS: Add all ingredients to a large pot, add water to cover all ingredients, and bring to a boil. Boil for 10 minutes, then reduce heat to low. Cover and cook for 3-4 hours. Boil 4 potatoes separately. Cut them into quarters and cook for 30 minutes until fully cooked. Pot-au-feu is also traditionally served with pickled cucumbers and mustard, but I decided to make tartar sauce instead. It turned out just as good! - 3 pcs capers - 5 pickles - 1 tbsp grainy mustard - homemade mayo - 3 sprigs fresh parsley - lime juice - salt When the pot-au-feu is ready, remove the meat and vegetables and strain the broth through a sieve. Serve the meat and vegetables with the sauce separately, and the broth separately. You can also slice some baguette to go with it. Bon appétit! #potaufeu #frenchfood #frenchcuisine

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