写真素材の検索結果

Rubbing the semolina with hands

Semolina

Adding the butter to the semolina

Mixing the semolina

Garnished barley Couscous

Chicken Couscous

Lamb Couscous

Cinnamon-flavored Couscous

Fish Couscous

Spicy lamb couscous (subect: Tunisian cuisine)

Preparing the cheeses

Couscous and Dublin Bay prawns

Couscous

Date Couscous

Cooking the semolina in a Couscous dish

Smoothing out the semolina with one's hands

Smoothing out the semolina with one's hands

Pan-frying the potatoes

Goose with spices,chestnuts and pears

Mixed spring vegetables

Chopping the vegetables

Semolina with summer vegetables

Stuffed milk-fed lamb with semolina and pomegranate seeds

fish couscous (subject: Tunisian cuisine)

Cereal Couscous with tomatoes

Roast pork with grapefruit

Cutting the mint with scissors and add to the sauce

Cooking the meat

Preparing the meat

Adding the onions to the meat

Brushing the filo pastry

Cooking the onions

Cooking the semolina in a Couscous dish

Food wrapped in aluminium foil before cooking

Moroccan semolina and chickpea salad

beef curry and spicy semolina

Couscous

Stewed shoulder of milk-fed lamb with apricots

Moroccan Couscous from Fes

Sahara Coucous

Lamb Couscous with white cabbage

Lamb Couscous with white cabbage

Royal Couscous

Asian-style thinly sliced beef with mushrooms

Autumn buffet

Pigeon Pastilla

Roast goose with salsifies

Roast beef in pastry crust

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

Beef with roast onions

Roast pork with garlic

Poached haddock with mashed potatoes

Cooking fried eggs on a gas cooker

Mixing the fish in a blender

Adding the butter to the preparation

Steam-cooking the vegetables

Slicing the smoked haddock

Spicy pork curry

Tartiflette

Tartiflette

Spelt couscous with broccolis

browning the polenta lozenges in the frying pan

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Opening the hollow and flat oysters

Adding the tomatoes to the chicken

Pouring the wine on the veal

Sealing the lid with pastry

Slicing the boletus mushrooms

Slicing the button mushrooms

Cooking the meat in a casserole dish

taking the skin off the grapes

Pan-frying the diced bacon

Cooking the floured meat in a casserole dish

Placing the wax paper and beans in the uncooked pastry mould

Pheasant hen with wheat and dried fruit stuffing and carrots

Cabbage and wheat roll

Rolled buckwheat pancake with mushrooms and Comte

Buckwheat pancakes

Wheat Paella

Salt-cod with crushed whole wheat

Minty bulghour

Buckwheat pork pie

Oat and vegetable soup

Roman-style gnocchis

Thinly sliced pork with pleurotus mushrooms

Roast pork cooked with milk

Roast potatoes with almonds

Roast lamb with Shoyu et Mirin sauce

Roast tuna with stewed fennel

Roast cod with onions

Half a loster roast with Armoricaine sauce

Roast salmon stuffed with vegetables

Pan-frying the sliced onions

Roast tuna with vegetables, white wine from the Oc area

Chicken a la catalane

Roast shoulder of lamb

Roast leg of lamb

Braised roast pork

Roast pollock with vanilla

Roast veal with vegetables

Roast chicken with rice

Roast pork with peaches

Roast capon with zucchinis

Marinated chicken with white haricot beans

Asian noodles with beef

Capon from Janze with stuffing

Poutargue mullet roe caviar

Duck Magret with grapes

Pan-fried veal liver with vegetables

Stuffed roast pork

Roast chicken

Cooking Boeuf Bourguignon

Grilled meat

Braised fennel with orange

Grilled eggplants

Cream of mousseron soup

Bouillabaisse

Crumbled broccoli,chicken breast and orange

fried egg

Salmon gravlax with maple syrup

Salmon gravlax with maple syrup

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

Preparing spaghettis Bolognaise

Cutting the leeks into sections

Crunchy surimi sticks coated in cornflakes

Tamales d'uchepos : sweet corn

Loin of lamb with white baked beans

Broad beans with diced bacon

Partridge with lentils

Dish of raw washed vegetables

Panisses

Noodles with sliced mini corn on the cobs

Dish of pork chops with lentils and apples

Cod with lentils

Split peas with cockles

Mushrooms stuffed with diced bacon

Scottish buffet

Exotic buffet

Cheese and ham toasted sandwich

Fried egg

Making homemade mashed potatoes

Preparing the carrots and pumpkin for the two purees

Preparing the stuffing

Macerating the duck in coarse salt

Taking the flesh out of the tomatoes

Cooking the diced bacon in a frying pan

Adding the eggs to the preparation

Shaping the quenelles

Tuna steaks with ratatouille and wheat

Slicing the Tomme cheese

Semolina,tomato,cucumber and melon salad

Scallops with red peppers and semolina

Sprinkling chervil on the sweetbread dish

Couscous with meatballs,merguez and brochettes

Fish Couscous

Garnished barley Couscous

Peppers stuffed with bulghur

Couscous

Couscous

Vegetable Couscous

Razor clams en escabeche

Roasted monkfish with olives and vegetable tagliatelles

Sliced chicory and smoked salmon salad

Duck breast fillets with roast peaches

Button mushroom tops filled with barley and sliced morels

Almond and pistachio semolina pudding

Lamb Pastilla

Pigeon Pastilla

Egg Pastillas

White sausage with truffles and roast bananas

Roast high leg of lamb with garlic and polenta

Roast pork shoulderblade bone with cabbage

Duck breast with figs

Roast quail sprinkled with crumbled gingerbread,mushrooms

Roast pork with milk sauce

Roast leg of lamb with rosemary

Roast veal braised in milk and garlic cooked in a casserole dish

Pan-frying button mushrooms with balsamic vinegar

Cooking a veal's kidney

Roast veal with wild asparagus

Grilled Andouillette

Braised red mullet and gambas with artichoke hearts

Pan-frying the Dublin Bay prawns

Poultry with stewed pears in red wine

Braised sausages on a wooden fire

Bonifacio-style grilled red mullets

Grilled squid

Grilled Emperor red snapper

Veal with white sauce,braised chicory and zucchinis

Sliced braised gammon with Madere sauce

Braised tuna with tomatoes and peppers

Poached haddock

Dublin Bay prawns flambe with Whisky

Braised fennel with parmesan