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risotto and roasted pineapple with chocolate sauce, mango chutney, passion

With a good couple of weeks of delay I finally gets to write the recipe, I would say that it was to make you drool and not to admit that I do everything and do nothing and ends that I'm serious fluff . But that's not a revelation to those who know me ...

On this recipe I was testing for the first Once I wanted to involve the acidic side and sweet pineapple and passion fruit and cons balance with the sweetness of chocolate.

A recipe that requires little knowledge except cooking the risotto. I chose a pineapple victoria sweeter and sweeter but also more expensive since matured in the country of origin and transported by air. Unlike many pineapples are picked still green and ripened in the ship's hold. But this is only a matter of taste and sustainable dévellopement (pineapples to travel by plane and why not first class either). Anyway choose the one that you prefer or the one that sticks closest to your ethics.

Recipe

8 people

1 pineapple 160 g arborio rice 100g butter

1.5l syrup ( water and 300g of sugar)

20 cl creme

100 g dark chocolate cover

Cut and fry the pineapple slices in 50 g butter 2 minutes on each face.Vous can also burn with a little rum.

Risotto Chocolate

I did a copy paste as for a savory risotto. Saute rice in butter remaining. pour a ladle of syrup and simmer until liquid has evaporated, stirring constantly.
Repeat until no more syrup. When the syrup is completely absorbed, remove from heat, add cream and chocolate and crack.

By Deco rhodoid here in chocolate, currant and mint feuillede.

Note risotto should use flowing n'essyer not circle or shape it, add more syrup or cream to make it softer.

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tomato shrimp fried beef tenderloin



I still can not afford to hire a secretary to write the articles so I took my courage in two hands and I'm trying to put up for delay to publish all the recipes that are not there. Because this is starting to look more like a photo gallery has a food blog. I'll try to keep myself and not make promises that the recipe of the style comes in the week. Because the gossips say that I only make promises.


The recipe for 4 people

chutney

100g onions 200g
tomato peel and seeds removed 200g mango

1g salt pepper


Cut the tomatoes, mango and onion into cubes of 5 mm and brown in a skillet over high heat for season and set aside 5 minutes.

hazelnut pesto tarragon

50g tarragon
50g ground hazelnuts
5 cl olive oil salt


Simply everything to blender. Go to work do not reread it's nothing complicated. 3 .. 2 .. 1 ... It is not yet ready for shrimps

resume rather the idea here because the AC was a bit of a failure. Finally the thing you live voyer live not too prepared. The initial idea was wrapped around the shrimp noodles and then fry them. Except that the noodles made from rice falls apart in the fryer, so if Vou want to try using noodles made from wheat at least it works.