Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, matoufet. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Matoufet is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Matoufet is something that I’ve loved my entire life.
Chop the bacon into lardons and fry gently in a frying pan with the knob of butter. Most relevant Best selling Latest uploads. Изучайте релизы Matoufèt на Discogs. Приобретайте пластинки, компакт-диски и многое другое от Matoufèt на маркетплейсе Discogs. 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.
To begin with this particular recipe, we have to prepare a few components. You can have matoufet using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Matoufet:
- Take 4 eggs
- Prepare 200 grams Smoked Bacon
- Make ready 500 ml milk
- Prepare 2 tbsp Plain Flour
- Take 1 Salt and Pepper
- Make ready 1 each nob of butter
- Take 4 slice Spelt Bread
Le matoufet est prêt dès que la préparation devient un peu épaisse. 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). Photo by Александр Мычко on Mostphotos. Cuisine > Plats > > Le Matoufet liégeois.
Instructions 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.
Read about Li Matoufet from Guy Cabay's The Bièsse Tof and see the artwork, lyrics and similar artists.
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