Menu de FTOUR maison : 6 recettes gourmandes pour un ftour réussi ! ✨

Ingredients

• 5 Eggs (large, room temperature)
• 100 g Granulated Sugar
• 1 Egg Yolk (separated from the 5 eggs)
• 1 packet Vanilla Sugar (approximately 8 g)
• 500 g Mascarpone (room temperature)
• 1 pinch Salt
• 240 ml Espresso Coffee (cooled)
• 200 g Ladyfingers (Boudoirs) (or sponge biscuits)
• 2 tbsp Unsweetened Cocoa Powder
• 1 Onion (large, finely chopped)
• 500 g Tomatoes (skin left on, will be puréed)
• 1 Celery Stalk (large, chopped)
• 30 g Fresh Parsley (chopped)
• 30 g Fresh Cilantro (chopped)
• 200 g Dried Chickpeas (soaked overnight, drained)
• 200 g Lentils (rinsed)
• 1 pinch Black Pepper
• 1 tbsp Turmeric Powder
• 1 tbsp Ground Ginger
• 1 tbsp Paprika
• 4 tbsp Olive Oil
• 1 tsp Smen (Clarified Butter) (traditional North‑African clarified butter)
• 500 g Veal Pieces with Bone (cut into bite‑size cubes)
• 3 L Water
• 300 g All-Purpose Flour
• 200 g Fine Semolina (extra fine)
• 1 tsp Sugar
• 1 tbsp Instant Dry Yeast (dehydrated)
• 1 tsp Salt
• 1 tbsp Milk Powder
• 300 ml Warm Water (about 38 °C)
• 400 g Chicken Breast (diced)
• 2 tbsp Curry Powder
• 100 ml Heavy Cream
• 4 slices Herb Cream Cheese (softened, about 60 g total)
• 800 g Veal (Jarret) Pieces (bone‑in, for tajine)
• 1 tbsp Turmeric Powder
• 0.5 tbsp Paprika
• 0.5 tbsp Ground Ginger
• 0.5 tbsp Black Pepper
• 1 tbsp Salt (fine sea salt)
• 1 tbsp Sunflower Oil
• 4 Onion (medium, sliced)
• 2 Cinnamon Sticks
• 200 g Dried Prunes
• 200 g Dried Apricots
• 1 tbsp Honey
• 1 tsp Ground Cinnamon
• 100 g Almonds, Blanched (fried in oil)
• 400 g Ground Beef
• 0.5 tbsp Garlic Powder
• 0.5 tbsp Ground Ginger
• 1 tbsp Paprika
• 3 tbsp Flour (for binding slurry)
• 150 g Cornflakes (plain, finely crushed)
• 2 Eggs (beaten for coating)
• 2 Tomatoes (small, chopped for smoothie)
• 300 g Frozen Mixed Red Berries (e.g., raspberries, strawberries, blackberries)
• 400 g Greek Yogurt (plain)
• 500 ml Milk
• 1 packet Vanilla Sugar
• 1 tbsp Honey
• 1 tbsp Lemon Juice (from half a lemon)
• 25 g Fresh Raspberries (for garnish)
• 25 g Fresh Blueberries (for garnish)

Instructions

1. Tiramisu Cream – Egg Yolks

   Place the 5 whole eggs in a saucepan, add 100 g sugar, the extra egg yolk and the vanilla sugar packet. Heat gently, whisk continuously until the mixture triples in volume and becomes pale.

   Time: PT10M

   Temperature: 80°C

2. Tiramisu Cream – Mascarpone

   Remove the pan from heat and whisk in 500 g mascarpone until smooth. Set aside.

   Time: PT5M

3. Tiramisu Cream – Egg Whites

   In a clean bowl, add a pinch of salt to the egg whites and beat with the electric mixer until stiff peaks form.

   Time: PT5M

4. Tiramisu Cream – Folding

   Gently fold the whipped egg whites into the mascarpone mixture in three additions using a rubber spatula, preserving as much air as possible.

   Time: PT5M

5. Tiramisu – Assembly

   Dip each ladyfinger quickly in the cooled espresso (do not soak). Lay a layer in the bottom of a 20 cm square dish, spread half of the cream, repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top.

   Time: PT10M

6. Tiramisu – Finishing

   Dust the surface with unsweetened cocoa powder. Refrigerate for at least 2 hours before serving.

   Time: PT2H

7. Harira – Prep Vegetables

   Finely chop the onion, tomatoes, celery, parsley and cilantro. Set aside.

   Time: PT10M

8. Harira – Saute Base

   Heat 2 tbsp olive oil in a large pot. Add the chopped onion, celery, parsley, cilantro and sauté 5 minutes until fragrant.

   Time: PT5M

   Temperature: 180°C

9. Harira – Add Legumes and Spices

   Stir in the soaked chickpeas, lentils, 1 tbsp turmeric, 1 tbsp ginger, 1 tbsp paprika, 1 tbsp salt and a pinch of pepper. Mix well.

   Time: PT3M

10. Harira – Add Veal and Water

    Add 500 g veal pieces, then pour 3 L boiling water. Bring to a boil, then reduce to a gentle simmer, cover and cook for 60 minutes (30 min in pressure cooker).

    Time: PT1H

    Temperature: 95°C

11. Harira – Thicken Slurry

    In a small bowl whisk together 4 tbsp flour with 1 tbsp tomato concentrate and enough water to make a smooth, thin batter.

    Time: PT5M

12. Harira – Incorporate Slurry

    Stir the slurry into the simmering soup, cooking 5 minutes while stirring to prevent lumps.

    Time: PT5M

    Temperature: 95°C

13. Harira – Add Vermicelli

    Add a generous handful of vermicelli and cook an additional 5 minutes until al dente.

    Time: PT5M

    Temperature: 95°C

14. Battutes Dough – Mix

    In the bowl of a stand mixer, combine 300 g all‑purpose flour, 200 g fine semolina, 1 tsp sugar, 1 tbsp instant yeast (kept separate from salt), 1 tsp salt, 1 tbsp milk powder and gradually add 300 ml warm water. Mix with the paddle attachment for 5 minutes until the dough pulls away from the sides.

    Time: PT10M

15. Battutes Dough – First Rise

    Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour 30 minutes.

    Time: PT1H30M

16. Battutes Dough – Portion & Rest

    Punch down the dough, divide into 12 equal pieces, roll each into a smooth ball, place on a lightly oiled tray, cover with a clean kitchen towel and rest 30 minutes.

    Time: PT30M

17. Battutes – Cook in Waffle Iron

    Preheat the waffle iron. Place each dough ball in the iron and cook until golden brown, about 3‑4 minutes per piece (total ~15 minutes). Keep cooked pieces warm under a towel.

    Time: PT15M

    Temperature: 200°C

18. Chicken Curry Filling – Sauté Onion

    Heat 1 tbsp olive oil in a pan, add ½ onion (finely chopped) and sauté until translucent, about 5 minutes.

    Time: PT5M

    Temperature: 180°C

19. Chicken Curry Filling – Cook Chicken

    Add the diced chicken breast, cook for 5 minutes until lightly browned.

    Time: PT5M

    Temperature: 180°C

20. Chicken Curry Filling – Add Seasonings

    Stir in 2 tbsp curry powder, a pinch of black pepper, then pour in 100 ml heavy cream. Simmer 2 minutes.

    Time: PT2M

    Temperature: 95°C

21. Chicken Curry Filling – Finish with Cheese

    Add the 4 slices of herb cream cheese, let melt gently, then mix to a smooth filling.

    Time: PT2M

    Temperature: 95°C

22. Assemble Battutes

    Slice each cooked waffle‑bread horizontally, spoon generous amount of chicken curry filling inside, close and serve warm.

    Time: PT10M

23. Veal Tajine – Marinate

    In a bowl combine ½ glass water, 1 tbsp turmeric, ½ tbsp paprika, ½ tbsp ground ginger, ½ tbsp black pepper, 1 tbsp salt. Toss the 800 g veal pieces in the mixture, cover and refrigerate for 30 minutes.

    Time: PT30M

24. Veal Tajine – Sear

    Heat 1 tbsp olive oil and 1 tbsp sunflower oil in a large pot. Remove veal from the marinade (reserve liquid) and sear on all sides until browned, about 5 minutes.

    Time: PT5M

    Temperature: 200°C

25. Veal Tajine – Add Onions & Liquid

    Add the 4 sliced onions, pour the reserved marinade and an additional 2 glasses (≈500 ml) water. Add 2 cinnamon sticks. Bring to a boil, then reduce to low simmer, cover and cook for 60 minutes, checking every 10‑15 minutes and adding water if the sauce reduces too much.

    Time: PT1H

    Temperature: 95°C

26. Prune‑Apricot Sauce

    In a small saucepan combine the cooked prunes, dried apricots, 1 tbsp honey, 1 tsp ground cinnamon and ½ glass water. Simmer on low heat until thickened, about 12‑15 minutes.

    Time: PT15M

    Temperature: 80°C

27. Fry Almonds

    Heat 2 tbsp olive oil in a small pan, add the blanched almonds and fry until golden, about 5 minutes. Drain on paper towel.

    Time: PT5M

    Temperature: 180°C

28. Finish Tajine

    Stir the prune‑apricot sauce into the cooked veal, let everything meld for 5 minutes, then transfer to a serving dish and garnish with the fried almonds.

    Time: PT5M

29. Meat Cigars – Filling

    Heat 1 tbsp olive oil in a skillet, add ½ onion (chopped) and sauté until translucent. Add 400 g ground beef, cook breaking it up, then stir in ½ tbsp garlic powder, ½ tbsp ground ginger, 1 tbsp paprika. Cook 5 minutes, then remove from heat.

    Time: PT10M

    Temperature: 180°C

30. Meat Cigars – Binding Slurry

    Mix 3 tbsp flour with enough water to form a thin paste, then stir into the cooked meat mixture to help it hold together.

    Time: PT3M

31. Meat Cigars – Shape & Coat

    Form the meat mixture into small cigar‑shaped logs. Dip each log in beaten eggs, then roll in finely crushed cornflakes until fully coated.

    Time: PT7M

32. Meat Cigars – Bake

    Place the coated cigars on a parchment‑lined baking sheet and bake in a pre‑heated oven at 180°C for 20 minutes, or until golden and crisp.

    Time: PT20M

    Temperature: 180°C

33. Red Fruit Smoothie – Blend

    In a blender combine 2 small tomatoes, a bowl of frozen mixed red berries, 400 g Greek yogurt, 500 ml milk, a vanilla sugar packet, 1 tbsp honey and the juice of half a lemon. Blend until smooth.

    Time: PT5M

34. Red Fruit Smoothie – Serve

    Pour the smoothie into glasses, garnish with fresh raspberries and blueberries, and chill until serving.

    Time: PT5M

Nutrition Facts

Calories

2500

Protein

80 g

Carbohydrates

250 g

Fat

120 g

Fiber

30 g