|Description of the work:
work: the machine to make canned jeremie Baldocchi artist French figurative painter comtemporain
Date: February 2011
Categories: Miscellaneous, orange
In this painting we find ourselves in the middle of a kitchen with floor tiles in red and white, a work plan with oven on whichthe and cram milk, banana, egg, oil, sandwiches, lobster, cake, bread. In the middle of the table is a table or ask a machine to make preserves and nutella, donuts, mayonnaise, cheese, ice kwi, apple. In soils with cardboard
chicken sandwich:chicken fillet 150g (6 pcs), bread slice (18 pieces), tomato (6 pieces), eggs (6 pieces), lettuce heart (2 parts), bacon slice (12 pieces ), olive (5cl oil), salt, pepper, mayonnaise and . Ananas caramelized mango mousse:
pineapple 1 room, 0.5 part vanilla bean, sugar powder 66.5 grams, 133.5 grams mango , whole liquid cream: 13.5 cl Lemon (s) green (s): 23.5 g Water: 6.5 cl, Powdered Sugar: 30 g.
Peel mango and cut into cubes. In saucepan, boil water and sugar, then pour the liquid into a blender with 175 g of mango flesh, zest and lime juice. Mix and add the cream. Then pour into a siphon, cool and incorporate gas. Using a toothed knife, peel the pineapple, then cut into small dice. In a frying pan, add the sugar and allow to caramelise. When the caramel has a nice uniform red color, add the diced pineapple, the vanilla pod in half and cook over high heat for 3 minutes. Clear and cool.
To serve: Divide the pineapple cubes in glasses, add the mango mousse.
130 g of mashed potatoes Bintje, 220g flour, 1 small egg + 1 egg beaten for decoration, 5 cl of vegetable oil, 5 cl of warm milk, 8 g of fresh baker’s yeast, salt, sesame seeds
Ingredients for the topping: 4 burger buns, 2 Amandine potatoes, 1 onion, 2 small eggs, 2 tablespoons of flour, 40 g of grated cheese, 4 Paris mushrooms, 4 tablespoons oil olive oil, 1 tablespoon cilantro, 4 tablespoons mustard 8 slices of Brie de Meaux, salt and pepper, 4 handles Roquette, Balsamic Vinegar
Preparation of burger buns:
In a bowl, sift the flour, add the mashed potatoes (potatoes cuitent water and mash mashed) and salt. Dig a fountain. Lay out the egg, fresh baker’s yeast you’ve thinned with a tablespoon of warm milk, oil and remaining milk. Mix all e (feel free to do it by hand if you do not have a robot or bread machines). Knead the dough on a work plan for 10-15 min if not made it to the food processor until the dough is smooth. Put the dough in the bowl, cover with a clean cloth and let push 1 hour in a warm place. After this time, degas the dough by pressing it with your fist. Cut dough into pieces of equal weight. . Boulez the dough and let rest 5 minutes. Roll again the hand balls, place the bread on a baking sheet lined with parchment paper. Let grow from 30 to 40 minutes in an environment at room temperature. Breads before baking, brush with beaten egg and sprinkle with sesame seeds. Preheat oven to 200 ° C. Put in the oven a cup of water to create a low humidity inside. Put the bread in the oven and cook for 15-18 minutes depending on your oven, they must take on a nice golden color. After cooking, let the bread cool on a rack.
Preparing filling and assembly:
Wash, peel the potatoes and grate them with a coarse grater. Clean the mushrooms of Paris, cut them into strips. Peel and chop the onion, heat a pan with two tablespoons olive oil and make back 6 minutes to medium onion, mushrooms and potatoes by mixing often. Salt and pepper. Beat the eggs in a bowl with the flour, coriander, grated cheese and vegetables. Heat the remaining oil in the pan and place four ladles of batter. Cook over low heat 3 minutes on each side. Place 2 slices of brie on each wafer 1 minute before the end of cooking, cover the pan and cook until the brie is melted. Wash the rocket and put a few drops of olive oil and balsamic vinegar. Mix. Cut the bread in half. Put a knob of butter in a frying pan and brown the bread halves, crumb side. Reserve them. Coat the base of mustard bread and drop it arugula, and finish with the cake. Cover the hat. Enjoy