Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, matoufet. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Matoufet recette liégeoise (Belgique). la cuisine à elle. Загрузка. Download Matoufet stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Le matoufet, en wallon matoufè ou encore matoufé, désigne un plat traditionnel wallon souvent préparé dans les régions de l'Ardenne et de la Famenne belges (Provinces de Namur, Liège et Luxembourg) depuis le XVIe siècle.
Matoufet is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Matoufet is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have matoufet using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Matoufet:
- Make ready 4 eggs
- Take 200 grams Smoked Bacon
- Get 500 ml milk
- Take 2 tbsp Plain Flour
- Take 1 Salt and Pepper
- Take 1 each nob of butter
- Prepare 4 slice Spelt Bread
Le matoufet, en wallon matoufè ou encore matoufé, désigne un plat traditionnel wallon souvent préparé dans les régions de For faster navigation, this Iframe is preloading the Wikiwand page for Matoufet. Le matoufet, en wallon matoufè ou encore matoufé, désigne un plat traditionnel wallon souvent préparé dans les régions de l'Ardenne et de la Famenne belges (Provinces de Namur, Liège et Luxembourg). Voici la chaîne de GOSSET, où vous pourrez regarder toutes les vidéos, playlists et live streams de GOSSET sur Dailymotion. Le matoufet, en wallon matoufè, désigne un plat régional souvent préparé en Wallonnie.
Steps to make Matoufet:
- Chop the bacon into lardons and fry gently in a frying pan with the knob of butter.
- Put the eggs and flour into a bowl and beat together vigorously with a fork until there are no lumps left. Then beat in the milk and season.Pour this mixture over the well-browned lardons and cook, stirring constantly. The mixture will thicken and take the consistency of scrambled eggs or a runny omelette. Serve on slices of spelt bread.
Frugal, vite réalisé et peu onéreux, il était avec la traditionnelle fricassée l'un des plats les plus préparés dans l'Ardenne belge. Coupez le lard en petits dés et faites-le rissoler. Battez les œufs dans un plat, ajoutez le lait, salez (ou sucrez). Le matoufèt by Roger Pinon, unknown edition Le matoufèt: le mot et la chose. Publish date unknown, Commission Royale Belge de Folklore.
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