Home Special offers and news Stay well at Home with recipes from HOTEL BARRIERE LES NEIGES

Special offers and news

[ 01.05.2020 ]
Stay well at Home with recipes from HOTEL BARRIERE LES NEIGES

BEET JUICE, GREEN APPLES AND CARROTS
Ingredients / for 4 people:
• A cooked or raw beet
• A green apple
• Two small carrots
• A small lemon
• Half a glass of water
• Some ice cubes
This juice is one of the best juices when it comes to nutrients: rich in antioxidants, beta-carotene, vitamins and minerals, it is ideal against anemia, to strengthen the immune defenses and for beauty of skin and hair.
It also helps lower cholesterol and lose weight!
PREPARATION
Peel and cut the beets into pieces
Wash and cut the apple, you can keep the skin to preserve the pectin, if the apple is organic
Wash the carrots, peel them and cut them into small pieces
Cut the lemon and extract the juice
Put all the ingredients in the centrifuge, or in a blender, and add a glass of water for the consistency and ice cubes if you want it fresher

LA BRIOCHE DE SAINT-GENIS
Ingredients / for 6 people:
• 350 g flour
• 5 eggs 4 + 1
• 170 g butter
• 100 g sugar
• 25 g baker’s yeast
• 1 pinch of salt 1 pinch
• 2 tablespoons of water
• 150 g to 200 g whole or crushed pralines
PREPARATION
Melt the 170 g of butter and let it cool. In a bowl put 350 g of flour, 70 g of sugar, a pinch of fine salt, mix. Add the 4 eggs, mix. Mix the 20 g of baker’s yeast with 2 tablespoons of lukewarm water. Add the yeast to the flour, sugar and egg mixture. Add the melted butter, mix, then cover and put in the refrigerator overnight.
The next day, flour the work surface to roll out the brioche dough. Make a rectangle longer than wide, fold it over a quarter, then fold the other quarter. Make a quarter turn, the fold should be on the right. Repeat the operation 3 times. At the 3rd time roll out the dough into a slightly wider rectangle. Sprinkle with crushed pralines, then roll to form a sausage.
Cut the sausage into slices and darken the round pan.
Once the assembly is complete cover the brioche with a cloth, then let stand for at least 3 hours. Preheat the thermostat oven 6 or 180 ° C. Beat the last egg and brush the brioche with a brush, sprinkle with whole pralines. Put the brioche in the oven for about 25 to 30 minutes, monitoring the cooking. If necessary, cover the brioche with aluminum foil so that it does not burn. Eat warm or cold.


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