Pour la recette en Français cliquez ici

Ingredients:
1 egg
1 cup warm milk temperature 21-28C
4 tbsp with melted butter
4 tbsp sugar
1/2 tsp salt
2 tbsp of mixed spices
3 + 1/4 cups bread flour
2 tsp dried yeast

To finish:
100g currants
50g candied peel

   

Method of preparation:
First mix the egg, milk and butter
Pour the mixture into the bowl of your bread machine
Add the other ingredients in order as above

 Launch the mode "dough".
Before the end of the cycle, add the currants and the candied peel.
Transfer the dough on a lightlly floured surface.
Knead for 2 minutes.
Divide into 8 parts.
Put the balls on your baking sheet. Cover with clingfilm and let to rise.

When the  buns have doubled in size, bake in a preheated oven 200C for 15-20min.
When the buns are cooked, brush the mixture two tbsp sugar + 2 tbsp milk (heat the milk and add sugar until the sugar dissolves)

Pour la recette en Français cliquez ici

Ingredients:
For the meatballs:
500g minced meat
1 onion
1/2 teaspoon cumin, paprika
Salt and pepper
ginger
2 tbsp  coriander
Plus
2 onions
2 bell peppers (yellow and green for me)
1 bay leaf
 thyme
Salt and pepper

Method of preparation:
Grill the peppers, peel and cut them into strips.
Prepare the meatballs: Mix meat, diced onion, coriander and spices.
Make into small meatballs.
Brown the meatballs in a little oil, remove and drain.
In the same oil, fry the onions cut into thin strips, add peppers, meatballs and herbs and just a little water. Season.
Simmer over low heat until the meat is thoroughly cooked.

 Pour la recette en Français cliquez ici

Ingredients:
1 kg of meat (mutton or lamb)
2 kg of artichokes
A handful of peas
1 onion
1 tbsp of oil
Salt and pepper
paprika
parsley
500g minced meat

salt pepper
1 tbsp of boiled rice
1 onion

parsley
1 egg

Method of preparation:
Brown the meat with diced onion  in oil.  Season.
Cover with water mixed with paprika, add the peas and cook for 30min.
Clean the artichokes, remove the leaves and rub the hearts with lemon.
Mix miced meat, egg, rice, onion and chopped parsley. Season.
Fill the artichoke hearts with this stuffing.
Arrange the artichokes in the sauce and continue cooking for about 20min.
Sprinkle with chopped parsley.