Lagrange Fait Maison Instruction Book page 76

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page77
Sautéed chicken rice
For 4 persons
Basmati rice
2 measures
Water
Level 2
Sliced chicken
350 g
Chopped shallot
1
Cloves of garlic
2
Basil
5 leaves
Ground pepper
1 pinch
Oil
1 cs
Soy sauce
2 cs
Sugar
½ cc
Roasted peanuts
30 g
Cashew nuts
30 g
Prepare the rice by mixing it with the quantity of water indicated. Follow
the instructions given on page 49.
Heat some oil in a frying pan; add the shallot and the chicken.
Over high heat, add the pepper and garlic and stir.
Add the soy sauce, sugar, and coarsely chopped basil.
Finally add the rice and mix well.
Sprinkle the crushed peanuts and cashew nuts, and serve hot.
Yoghurt recipes
Sweet yogurt
You could either prepare natural yogurt following the advice of the
"commissioning" paragraph then add some powdered sugar, or swee-
ten before the preparation. To do this, add the sugar at the same time
as milk and ferment and beat well until the sugar has dissolved.
Alternative method: You could replace the sugar by vanilla sugar when
preparing.
Yoghurt with fresh fruits
Note: If you are using fresh fruits containing a lot of acidity, it is recom-
mended to add them to the yoghurt after its preparation. In fact, the aci-
dity of fruits can kill the ferments and spoil the yoghurt preparation.
1 cup of fresh chopped fruits – 4 to 5 cs. (Tablespoon) of sugar (accor-
ding to taste) – 1 natural yogurt or 1 sachet of ferment – 1 litre of milk
Mix the milk and the ferment until you have a uniform consistency. Add
the chopped fruits while mixing. Divide the mixture into jars.
Jam yoghurts
4 cs. of jam or fruit jelly - 1 natural yogurt or 1 sachet of ferment – 1 litre
of milk
Heat the jam or jelly on very slow fire Add the milk little by little, then
add the ferment. Beat well until you have a uniform consistency. Let it
cool down then divide the mixture into jars.
If you are using jam that is not very thick, you could directly mix it with
the milk without heating it beforehand.
Coffee yoghurts
2 cs. of sugar (according to taste) – 1 cs. of Instant coffee– 1 natural
yoghurt or 1 sachet of ferment– 1 litre of milk
Mix 1 natural yogurt or 1 sachet of ferment with instant coffee and
sugar. Beat well. Add the milk little by little. Mix until you have uniform
consistency then divide the mixture into the jars.
Alternative method: Use caramel or chocolate powder instead of cof-
fee.
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