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MIAM MIAM ‘S RECIPES
We do not intend to write yet another cookery book.
Since the great Escoffier set out the basis of French cuisine at the start of the twentieth century and the great Michel Guerard lightened and modernized it in the early 60’s, almost everything has been written or even filmed, notably by Joel Rebuchon or by Cuisine TV on satellite channel 52.
How do you sort through all this and choose the best book?
Our advice: Look through one or two recipes that you know and ask yourself this question: - are they explained well? If they are, then read through the index. Are there a lot of recipes that tempt you?
There are many recipes on line on our site. Click on the ”recipes from internautes” button on our front page.
If not, here are some recipes requested by our students and reprinted in the press/media
RECIPES FROM THE ‘MIDI’ REGION OF FRANCE
Bouillabaisse and its spices (Mediterranean recipe)
Bourride Sete style (recipe from Languedoc)
Bread with anchovies, black olives and garlic (recipe from Provence)
Cèpes mushrooms Perigord style (recipe from South western France)
Chicken roasted with garlic, croutons, coriander and soy sauce (recipe from French Indochina)
Snails (recipe from south western France)
RICE AND PASTA RECIPES
Risotto and risotto: with vegetables, mushrooms, or shellfish (recipe from Italy)
Oriental rice pilaf (recipe from Armenia)
Sticky rice (recipe from Thailand)
Sushi rice (recipe from Japan)
Cantonese rice (recipe from China, Canton)
Nasi goreng (recipe from Indonesia)
Biryani (recipe from North India)
Wok noodles (recipe from Asia)
Spaghetti with clams (recipe from Venezia)
Pasta with spicy sausages roman style (recipe from Roma)
Prawn ravioli (recipe from Asia)
Herbs ravioli (recipe from Italy)
ITALIAN RECIPES
Scallops in truffle oil
Sundried tomato bread with oregano and parmesan
Red Sienna tapenade
Boletus mushroom risotto
Asparagus risotto
Cray fish risotto
Risotto with peas
Ossobuco with fresh pasta
Tiramisu with amaretto, chocolate shavings and coffee powder
Cep mushroom parcels (from Tuscany)
Braised cep mushrooms in salad (from Rome)
Eggs with truffles
Salad of small squid
Salad of small artichokes
Squid with prawn stuffing
Grilled aubergines
Italian tomato sauce (cooked for a minimum of 3 hours)
INDIAN RECIPES
Prawn biryani
Chicken tikka
Lassi with salt or with sugar
Tea with 6 spices
Cardamom coffee
Rose yogurt
JAPANESE RECIPES
Sushi rice topped with raw fish parcels
Marinated tuna braised in spices (Franco-Japanese recipe)
CHINESE OR VIETNAMESE RECIPES
Hakao or prawn ravioli
Manchurian gobi cauliflower
French beans Sichuan style
Small spring rolls
Cantonese rice
Shanghai steamed oysters (for those who do not know how to open oysters)
THAI AND INDONESIAN RECIPES
Warm seafood salad (recipe from Siam)
Curried chicken with coconut and lemongrass (recipe from Thailand)
Sticky rice (recipe from Thailand)
Wok noodles with prawns (recipe from Thailand)
Kebabs with satay sauce (recipe from Indonesia)
Prawn soup with lemongrass (recipe from Thailand)
LEBANESE RECIPES
Taboule (the original recipe with 80% herbs and no semolina)
Eggplant caviar or moutabal
Chickpea puree or hommos
Marinated chicken grilled Baalbeck style (10 spices)
Taramasalata (from Turkey)
Stuffed vine leaves or dolmades (from Armenia)
SCANDINAVIAN RECIPES
Gravelax or marinated salmon (recipe from Sweden)
Smoked salmon and smoked eel (recipe from Sweden)
Bortsh (recipe from Russia)
Pilmenis or Siberian ravioli (recipe from Russia)
Goloubtzi or stuffed cabbage (recipe from Russia)
Miam Miam cookery courses, an introduction to 20 tasty ways of cooking the same vegetable for preparing your own recipes.
The advantage of a spice cooking course with Miam Miam is that you leave with a hundred tips and delicious recipes simple to prepare. Recipes to keep you fit slim and healthy. Exotic recipes from Arabia, Asia and the West Indies, or from France. Recipes for gourmets or healthy food fans.
Even better, you leave with your own recipes for salads, vegetables, fish, meat, cheese, fruit, desserts, chocolate, wines, teas and coffe.
During the spice cookery course we look at recipes from the SPICES point of view. Spectacular ones from the Mediterranean simple and tasty, others from Italy, morocco, Lebanon, India Thailand and China. Then we look at your favorite recipes and see how we can improve them with the aid of spices.
So, come along to this original cookery course. The knowledge that you gain about spices will be useful forever!
Miam Miam spice cookery courses: Discover healthy recipes with the aid of spices,
simple, delicious and exotic: from Arabia and Asia
Even better you leave with your own recipes!
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