rencontres chorales

[Pratiques (Cuisine etc]

rencontres chorales

e-mail: mike@rencontreschorales.fr

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Recipes and quantities of food ordered for Royeres: 16.5.2014
Items left over from last year: rice and tuna

Malfattori (Parma)	Lasagne (meat and vegetarian); crudités, cheese and ham, small biscuits/cakes They will buy in Italie: Green Pasta, Parmigiano cheese, prosciutto ham, San Giovese wine, pancetta, Marsala, biscuits Pavesini, Amaretti, Nutella and coffee for the small cakes They need: For 10 people 500g minced meat 1.25l of milk 50g of butter 200g mascarpone 1l tomato sauce 500g lettuce or chicory or endive or tomatoes For everything: 5kg carottes 5kg Courgettes 5kg Onions 4L olive oil 1kg cocoa powder 2kg sugar
La Barricade (St Etienne)	Entrée – radishes; Hot dish – lentilles (with sausages?); cheese from local producers; Dessert – fruit from local producers For 10 people: 2 bunches of radishes 600g lentilles if there is meat and 800g if there is no meat 180g sausages per person (if you choose this) 1 onion 2 carottes 3 tomatoes For everything 6 heads of celery some garlic and olive oil Cheese from local producers Fruits from local producers
Gaperons rouges (Riom)	Left-overs with cheese from the Auvergnats (who will buy it?) or pates with basilic, tomatoes, olives and chicken (we can buy this in Royeres on Thursday if necessary)
La Lutte Enchantée (Marseille)	Entrée: Salade with left-overs; Pates au pistou; Seasonal Fruits They will prepare the pistou in advance. 1.20kg pates (penne rigate) 85g Parmigiano cheese or Gran Padano
La Ravachole (Charlieu)	Mercimek çorbasi (lentilles soup corail from Turkey); Cheese of forez (fourme de Montbrison, goat, vachards (small cows?), briques...); Apple Crumble They will bring Cheeses 1kg lentilles corail (AB) Oat paste Olive oil Rasel hanout Peppers (just a touch!) For 30 people 1kg potatoes 1kg onions 2 tins or 1kg peeled tomatoes 1/2 bunches of persil + 1/4 bunch of coriander + salt 250ml crème fraiche 7kg apples 600g flour (self-raising or plain?) 400g butter 350g sugar 300g almond powder some cinammon
CRS (Limoges)	Taboulé; Dessert – fromage blanc and fruit For 10 people 500g semolina (medium grains) 1,5kg tomatoes 3/4 cucumber: 1 pepper (green or red) 3 lemons 4 table spoonse of olive oil 1 bunch of fresh mint (the more the better) 50g raisins 125g Fromage blanc per person Seasonal fruit e.g. peaches, apricots cherries
Les Barricades (Grenoble)	Green Salad with chives; Mashed potatoe/courgettes and sausages Diots; pear wine with little bicuits For 10 people: 2 big green salads 1 bunch of chives 25cl oil 10cl vinegar 2 table spoons of mustard Salt and pepper 10 potatoes for mashed potato 5 small courgettes 2 onions 8 portions of 'Vache qui rit' processed cheese 1l milk 10 sausages 10 pears 75cl of red wine 200g sugar 1 zest of orange, 2 cloves 1 sprig of vanilla some mint leaves 300g flour 120g sugar 120g butter 2 eggs 1 sachet of vanilla Grease-proof paper
La Chorale des Canulars (Lyon) Ils ont choisi Midi Mercredi, mais j’ai decidé le Lundi soir	Rice Quenelles, tomatoes, mushrooms and olives with sauce; cheese and fruit For 100 people Rice (is there any left from last year?) 2,500kg onions 2off 4kg tins of skinned tomatoes or their equivalent as tomatoe purée (add 1kgfor each 200 people) 1 4kg tin of tomatoe concentrate (that is also enough for 200 people) 2kg frozen mushrooms of Paris (4kg for 200) 1kg black olives (2kg for 200) Provence Herbs (2 medium size quenelles (dumplings) per person) > Cheese and fruit
Joyeau Mutins/Bande a Rosa (Amiens)	Crumble courgette cheese; strawberry salad or fromage blanc/crème de marron For 10 people 400g rice 7 courgettes fairly large 250g goats cheese 2 medium onions 250g flour 250g parmesan cheese 208g butter 1.25kg fromage blanc 400g crème de marron 100g dark chocolate (one bar of cooking chocolate) For dessert Sunday evening: 1.250kg strawberries 2 bunches of m int(1/2 bouquet) 2 lemons 75g sugar
Strawberry Thieves (Londres)	Maqloubeh (rice and veg) with parsley salad and tomatoes; bread and yoghourt; orange fruit salad, deglets(?) and mint We woill bring spices, dates, rose water, cinnamon, icing sugar, thyme, flatbreads, sesame seeds 1 can chick peas, drained 1 aubergine 1 butternut squash 1 cauliflower, broken into med florets 2 cups basmati rice 2 tbsp unsalted butter, melted 2 cloves garlic 1 large onion, very finely chopped 2 tomatoes, sliced 300ml Thick Greek yogurt 2 cloves garlic 10 tomatoes Half cucumber 2 spring onions Small bunch parsley Half a lemon 2 tbsp olive oil ½ bouquet de menthe 10 oranges
Canaille du Midi, Toulouse	Pizza andquiches with left-overs; cakes Pizza x 100 750gr flour (7.5kg) 18cl oil (180cl) For the toppings we will use left-overs. Quiche sans pâte x 100 150gr flour (1.5kgflour) 200gr gruyere cheese(2kg) 4 eggs (40) 1/2l milk (5L) Cake x 200 110gr flour (2.2kg) 700gr sugar (14kg) 250gr butter (5kg) 200g powdered almonds(4kg) 100gr flaked almonds (2kg) 100gr dark cooking chocolate (2kg) 2 sachet of vanilla sugar(40) 5cl crème fraiche (100cl) 1/4l milkt (5L) 8 eggs(160) 6 peaches or nectarines (120) ou 1 tin of pears (20 tins of pears) au sirot(?) and you need to deduct 250g (5kg) of sugar and 1 sachet of vanilla sugar(20)