750 grammes
Tous nos blogs cuisine Suivre ce blog Administration + Créer mon blog

Protected by Copyscape plagiarism checker - duplicate content and unique article detection software.



For those who have had a problem to watch

my videos in my blog, can watch them here







Sousoukitchen warmly welcomes you.If you like to receive my posting sooner,please sign up for my Newsletter.


Visit my Website in French HERE



Thanks for your visit, hope to see you soon.


5 juin 2010 6 05 /06 /juin /2010 13:19



Hello my friends,

I post you a recipe that I prepared a long time ago, I always have a storage of recipes in my computer that are waiting  to be published.


To tell the truth I am incapable of standing up in

the kitchen to prepare  recipes for you,

I broke my leg  (as my dear friend  Djouza has already announced you), I have difficulty in doing the everyday things in life for my family.

 It's my daughter Jenna-Aicha ( 3 years) who takes care of me right now (even if she is complaining if I exaggerate a little bit in my requests  hihihi).






The recipe of today is a recipe that I found

In this wonderful blog Les délices de Nathalie

(Take a small visit for this blog, I guarantee you, it is full of delights).

By coincidance I had sea snails that I had bought without knowing how to prepare them, do not confuse, it is not snails that we cook in the water and spice (as we make in Morocco), these current snails are from the sea, they are a part of seafoods (if we want), they are salted and have the same flavor as mussels.


I made a copy of Nathalie's recipe who I would like to thank for this delight.






Ingredients pour 7 Tartlets :


* 1 puff pastry
* 5 dozens snails
* 70 g of garlic and parsley butter
* 3 eggs
* 7 oz whipping cream
* Small pieces of Roquefort



400 F - 20 minutes











Preheat the oven at 400 F.

Spread the puff pastry on a surface and cut out in

small circles. Cover the baking molds with these circles.

Drain snails and return them to the frying pan

and add the pieces of garlic and parsley butter.


Distribute snail filling in tarts.

Put down some pieces of Roquefort on snails.

Break eggs and beat them with the whipping cream.


Salt, pepper.

Overturn the tarts.

Put in the oven for 20 minutes.




snails feuillete17

snails feuillete4-copie-1




I invite you to watch the video


Partager cet article