Okuqukethwe
Isiko olwandulela uNcibijane
Usuku olwandulela uKhisimusi luphefumulelwe amasiko ahlukene wezifunda zaseFrance. Ngokwesibonelo, eProvence, isidlo sakusihlwa ngomhla ka-24 senzeka ngemva kwemisa yaphakathi kwamabili. Ngokwendabuko sinambitha ama-dessert angu-13 kaKhisimusi. Lezi zidlo ezimnandi ezidumile zazifanekisela uJesu nabaphostoli abangu-12. E-Alsace, usuku olwandulela uNcibijane luhlale luhlanganiswa namasoseji, ama-hams namasoseji egazi agqitshwe ngewayini elimhlophe futhi kusenjalo. Namuhla, ngobusuku bangomhla zingama-24, isiko liyalela ukuba umkhaya uqoqe ukudla okumnandi, okuphanayo. Ukudla kwasolwandle, i-salmon, i-foie gras, i-turkey noma i-capon, ilogi ye-pastry inikezwa ngesikhathi sesidlo sakusihlwa. Izingane, ngakolunye uhlangothi, zizodla kaningi, zizimisele ukuvula izipho zazo. Ukuze sibavimbele ukuthi bangabi nesithukuthezi etafuleni noma bangabi nalutho oludliwayo, singabahlelela imenyu yemikhosi, sikhohlwe "amagobolondo ama-ham".
Ukuhlela imenyu ikakhulukazi izingane ezisacathula kuvame ukuba yikhanda elibuhlungu. Phakathi kwalabo abanzima, abasacathula abangakadli yonke into, kufanele ube yi-original. Okuhle wukushintsha imenyu ehloselwe abantu abadala enguqulweni yezingane. Futhi ngaphezu kwakho konke, kugcine kulula futhi kumnandi. Uma uyi-cordon bleu, khetha izindlela zokupheka kusenesikhathi bese uzipheka nezingane zakho ntambama. Igama lokubuka elilodwa: sibeka yonke into emhlobiso ukuze ufune ukunambitha isidlo.
Izindlela zokupheka zikaKhisimusi zezingane: ukulunywa okuncane kanye nokuqala
Siqala ngokwenza uhlu lwezinto okufanele ziphekwe. Nge-aperitif, sihlela ukulunywa okumnandi. Izingane ziyakuthanda ukudweba amanani amancane. Kulula kakhulu ukwenza, ungazilungiselela kusengaphambili. Isibonelo, ungenza ama-rolls nge-ham noshizi osikiwe, usike amabhola amancane ezithelo, uguqule amaqanda abilisiwe abe yiqhwa, njll.
Nansi imiqondo yethu ekhethiwe yama-appetizers nama-appetizers ahlanganiswe ngokukhethekile izingane ezisacathula!