写真素材の検索結果

Adding the tripe cubes to the onions in the stewpot

Chopping the onions

Sprinkling the onions with paprika

Putting the Tajine dish in the oven

Adding the vegetables

Adding the onions to the meat

Cooking the meat

Pig trotter's

Bull's tail cooked with onions and carrots

Pan-fried veal liver with vegetables

Salmon and fennel tajine

Lamb Tajine with dried apricots

Malsouka Tajine in filo pastry

Lamb tajine with peaches,kumquats,almonds and cinnamon

Tripe nems

Lamb Tajine

Tripe stew with cider

Adding water to the tripes and onions

Lamb, dried fruit and honey Tajine

Preparing the meat

Beef's tongue, Gribiche sauce

Tripoux cooking in a casserole dish

Meat and prune Tajine with hard-boiled eggs

Cooking the floured meat in a casserole dish

Cutting the leeks into sections

Green tagliatelles with rabbit's livers and spring onions

Duck and pear Tajine

Kidneys with peppers

Stuffed pork trotters with salsifies

Pig's trotters with Romesco sauce

Beef toung and potatoes ( topic : products from the tripe butcher)

Pork stomach and muzzel with parsnip chips

Filo-pastry filled with eggplants and tripes

taking the skin off the grapes

Cooking the meat in a casserole dish

Pan-frying the potatoes

Slicing the cooked potatoes

Pan-frying the diced bacon

Tripe with strips of red pepper, carrots and sausage

Pan-frying the scallops with paprika

Cooking a veal's kidney

Slicing the vegetables

Cooking a leg of lamb

Stewed shoulder of milk-fed lamb with apricots

Lamb,broad bean,fennel and prune Tajine

beef and zucchini Parmentier

Filet mignon Medaillons cooked in brown ale

Raw veal roast

Chicken and sweet potato Tajine

Veal's cheeks in wine sauce

Lamb stew with dried apricots and spices

Lamb,date and almond Tajine

Taking the flesh out of the tomatoes

Sealing the lid with pastry

Cooking the diced bacon in a frying pan

Mincing the meat and herbs in a food processor

Veal and onion saffron Tajine

Lamb Tajine

Preparing the carrots and pumpkin for the two purees

Tripe with onions

Openning the scallops

pan-fried foie gras with bacon and tagliatelle

Rolled veal flank with spinach and Emmental

Sliced beef with peppers and basil

Beef toungue with tomato and olive sauce

Chicken livers with fresh figs

Tripe with onions and herbs

Tripe with strips of yellow pepper and caraway seeds

Lyon-style tripe with onions and parsley

Adding the vegetables

Small casserole dish of veal muzzel with Chorizo and raw ham

Veal knuckle before cooking

Preparing veal knuckle with orange

Tripes a la mode de Caen

Tagine with liver, bacon and vegetables (North Africa)

Trippa alla fiorentina (braised tripe), Tuscany, Italy

Ceviche sea bream stew with red onions

Pork with lemon

Rabbit with lemon

Veal rump

Lamb saute

Tuna Chartreuse

Cod Parmentier

Beef skirt with shallots

Pork saute with zucchinis

Casserole dish of pork with onions and caramelized chestnuts

Veal Grenadins with ginger

Monkfish and coriander curry

Young goat with onions and mushrooms

Small casserole dish of Escabeche mussels

Tielles setoises

Sea bream cooked in wax paper

Littleneck clams en escabeche

Braised wild boar

Shoulderblade bone cooked for 7 hours

Rabbit fricassee with mushrooms

Pork filet mignon with orange

fillet of red mullet and crushed tomatoes on toast

Tajine dish

Lamb,saffron,vegetable and raisin Tajine

Moroccan lamb and prune Tajine

Kefta and tomato Tajine

Chicken and apricot Tajine

Chicken,olive and confit citrus Tajine

Chicken,olive and confit citrus Tajine

Meat,prune and lemon Tajine

Chicken and marinated pepper Tajine

Lamb,eggplant and confit citrus Tajine

Lamb Tajine with saffron and lemon

Trippa al brodino di stinco (braised tripe, Italy)

Trippa alla toscana (Tripe braised with vegetables, Italy)

Minced crab meat with tomatoes

Beef and citronella Hachis

Shepherd's pie

Haddock Parmentier

Crumbled broccoli,chicken breast and orange

Cut potatoes in a saucepan of water

Broccoli and cauliflower stir-fry

Honeycomb Tripe

Beef tongue and traditional mustard individual pies

Stuffed tomatoes

Stuffed vegetables

Saddle of rabbit with figs

Slicing the Tomme cheese

Cooking the spring vegetables

Scallop,lobster and vegetable tajine

Vegetable and bulghour four spice Tajine

Vegetable Tajine

Chicken and vegetable Tajine

Bass and gambas tajine

Adding the eggs to the preparation

Adding the butter to the preparation

Shaping the quenelles

Pike-perch in red wine with leeks and chanterelles

Mixing the fish in a blender

Tripe a la nicoise

Busecca (Tripe soup, Ticino, Switzerland)

Can of Tripoux

Selection of raw entrails

Taking the skin off the cooked toungue

Lamb and vegetable tajine

Lamb and vegetable tajine

Polish flaki (tripe soup) with beef

Tripe soup with beans and carrots

Pig trotters with shrimps

Sliced chicken breast with lemoned zucchinis

Eggplant caviar

Onions stuffed with ratatouille

Chicken on a bed of couscous (North Africa)

Goat tagine with vegetables and rice

Chicken leg with onions, olives and lemon

Tripes a la mode de Caen

Preparing Blanquette lasagnes

Buckwheat Pilaf with cockles and red onions

Flattening the soya bean mixture with your hand

タジン鍋

Lasagnes Bolognaise

Oven cooked duck drumsticks

Skate with fresh spinach and green grapes

Chicken breast,almond and raisin southern salad

Cod fillet with tomatoes and artichoke bases

Duck and polenta Parmentier

Fish Hachis

Red peppers stuffed with squid in squid ink sauce

Fish fillet topped with crumbled feta

Roast chicken legs with olives

Roast pork stuffed with apricots and hazelnuts

Conchiglies stuffed with crab and pesto sauce

Caramelized chicken with pineapple

Petit sale with cabbage

Red peppers stuffed with tuna

Stag fillet in red wine sauce

Green beans a la bolognaise

Piece of cod with butter sauce

Veal with mashed celery

Rolled chicken breasts stuffed with figs,eggplant puree with diced pumpkin

Capon with white grapes and Port and white wine sauce

Crumble-style shoulder of lamb with Tarbais beans

Risotto with chicken

Shoulder of lamb stuffed with blue cheese

Roast leg of lamb

Stuffed tomatoes

Rabbit and mushrooms with mustard sauce

Roast spiny lobster medaillons with eggplant rougails

Stuffed round zucchinis

Monkfish with sorrel sauce

Rabbit saddle stuffed with dates,apples and liver

Turkey with morel stuffing

Roast veal with orange

Roast veal with cabbage

Oven-baked roast pork with rosemary

Cooking Boeuf Bourguignon

Braised chicory

Testing the consistency of the jam

Tripe products

turkey and pineapple tajine (filmed recipe: final)

Putting the the strawberries,sugar and lemon juice in a saucepan and boil

Filling the jam jars,turn over and leave to cool

Venison Civet with chestnuts

Small casserole dish of chanterelles