写真素材の検索結果

Semolina

Rubbing the semolina with hands

Adding the butter to the semolina

Mixing the semolina

Preparing the cheeses

Cooking the semolina in a Couscous dish

Smoothing out the semolina with one's hands

Smoothing out the semolina with one's hands

Mixed spring vegetables

Lamb Couscous

Cinnamon-flavored Couscous

Chicken Couscous

Garnished barley Couscous

Cooking the semolina in a Couscous dish

Date Couscous

Couscous

Preparing the meat

Cooking the onions

Brushing the filo pastry

Fish Couscous

Spicy lamb couscous (subect: Tunisian cuisine)

Chopping the vegetables

Goose with spices,chestnuts and pears

Cooking the meat

Adding the onions to the meat

Roast pork with grapefruit

Couscous and Dublin Bay prawns

Pan-frying the potatoes

Semolina with summer vegetables

Stuffed milk-fed lamb with semolina and pomegranate seeds

Spicy pork curry

Steam-cooking the vegetables

Cereal Couscous with tomatoes

Autumn buffet

Roast pork with garlic

Roast pork with shallots and a glass and bottle of red wine

Beef with roast onions

Poached haddock with mashed potatoes

Food wrapped in aluminium foil before cooking

Salmon gravlax with maple syrup

Moroccan semolina and chickpea salad

fish couscous (subject: Tunisian cuisine)

Cutting the mint with scissors and add to the sauce

Stewed shoulder of milk-fed lamb with apricots

Moroccan Couscous from Fes

Sahara Coucous

Couscous

Lamb Couscous with white cabbage

Lamb Couscous with white cabbage

Royal Couscous

Pigeon Pastilla

Roast cod with onions

Roast salmon stuffed with vegetables

Pan-frying the sliced onions

Roast tuna with vegetables, white wine from the Oc area

Asian-style thinly sliced beef with mushrooms

Roast lamb with Shoyu et Mirin sauce

Roast leg of lamb

Braised roast pork

Roast pollock with vanilla

Roast veal with vegetables

Roast chicken with rice

Roast pork with peaches

fried egg

Grilled eggplants

Grilled meat

Mixing the fish in a blender

Adding the butter to the preparation

Bouillabaisse

Cream of mousseron soup

Split peas with cockles

Dish of pork chops with lentils and apples

Cod with lentils

Loin of lamb with white baked beans

Scottish buffet

beef curry and spicy semolina

Buckwheat pork pie

Rolled buckwheat pancake with mushrooms and Comte

Buckwheat pancakes

Pheasant hen with wheat and dried fruit stuffing and carrots

Cabbage and wheat roll

Wheat Paella

Roast beef in pastry crust

Roast goose with salsifies

Cooking fried eggs on a gas cooker

Oat and vegetable soup

Half a loster roast with Armoricaine sauce

Chicken a la catalane

Roast potatoes with almonds

Roast tuna with stewed fennel

Roast shoulder of lamb

Roast capon with zucchinis

Veal knuckle before cooking

Preparing veal knuckle with orange

Raw chicken drumsticks

Raw salmon roast

Placing the sliced cherry tomatoes on the leeks

Pan-frying boletus mushrooms

Salmon gravlax with maple syrup

Preparing spaghettis Bolognaise

Tartiflette

Tartiflette

Slicing the smoked haddock

Couscous being prepared

Thinly sliced pork with pleurotus mushrooms

Noodles with sliced mini corn on the cobs

Partridge with lentils

Exotic buffet

Spelt couscous with broccolis

Turbot with shredded apples

Spaghettis with red hot peppers

Romans raviolis

100 year old egg

100 year old eggs

Cooking gambas a la plancha

Black sausage with apples

Cooking spaghettis in a stewpot

Coating the roast with the gravy

Sardine fillets marinated with thyme and rosemary

Cabbage stuffed with beef

Buckwheat pancake with an egg and grated cheese

Cooking the peaches

Mouclade

Breton buckwheat pancake with egg

Curried lamb meatballs

Blood sausage with apples

Buckwheat pancake

Poutargue mullet roe caviar

Flank with lemon and green pepper sauce

Coiffe du juge

Raw mackerels with onions ans carrots

Tabbouleh

Pie crust pastry cones filled with white sausage

Baekeoffe

Sweetbreads with morels in creamy sauce

Monkfish with spinach and tomatoes

Raviolis in tomato and garlic sauce with olives

Stewed tomatoes with garlic

Roast shoulder of lamb and broad beans

Pasta with diced ham and tomatoes

Specialities from Lyon

Roast chicken with peaches

Ingredients

Small turkey stuffed with chestnuts and grapes

Pan-fried chanterelles and ceps

Bass with fennel

Greek menu

Spinach and streaky bacon pie

Lemon souffle

Cooking pasta

Scallops with ceps and leeks

Noisette potatoes in frying pan

Salmon tartare with dill

Lemon souffles

Greek-style artichoke and orange salad

Pork roast with cinnamon and orange

Papayas stuffed with chili

Pears stuffed with goat's cheese and fresh goat's cheese

Greek-style mushrooms

Coq au vin

Rabbit with Verjuice and chanterelles

Quail with chanterelles

Scallops with pleurotus mushrooms

Parasol mushroom quiche

Ceps with chopped parsley

Individual pleurotus mushroom and chervil flan

Mushrooms stuffed with chanterelles and button mushrooms

Apple fritters

Tarama

Provencal stuffed vegetables

Sachertorte

Chocolate quenelles with orange supremes

Vanilla-flavored chocolate truffles

Provencal-style stuffed vegetables

Whole sea bream stuffed with fennel and lemon

Stuffed mushrooms

Penne with anchovies

Beef with peppery oil and artichokes

Lobster with vegetables and chervil

Knuckle of veal with apples

Quadrotti de filicudi with lemon

Tacconi with eggplant pistou

Oysters from Cancale

Truffle in pastry crust

Brussels sprouts with diced bacon and chestnuts

Pan-fried ell with garlic and parsley

Chestnut polenta and stuffed zucchinis

Bass in salt crust

Green tagliatelles with boiled ham

Duck confit with Salardaise potatoes

Young partridge with grapes

Veal liver with orange

Stuffed squid in tomato sauce

Cauliflower and vegetable makis et sushis

Spaghetti with urchins

Potee auvergnate

Potee auvergnate

Paupiettes with sauce

Maroilles savoury tartlet

browning the polenta lozenges in the frying pan