Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, matoufet. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Matoufet is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Matoufet is something that I have loved my entire life.

Matoufet recette liégeoise (Belgique). la cuisine à elle. Загрузка. 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. Изучайте релизы Matoufèt на Discogs. Приобретайте пластинки, компакт-диски и многое другое от Matoufèt на маркетплейсе Discogs. 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.

To get started with this recipe, we must prepare a few components. You can have matoufet using 7 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Matoufet:

1. Make ready 4 eggs
2. Prepare 200 grams Smoked Bacon
3. Take 500 ml milk
4. Take 2 tbsp Plain Flour
5. Prepare 1 Salt and Pepper
6. Prepare 1 each nob of butter
7. Get 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, désigne un plat régional souvent préparé en Wallonnie. Frugal, vite réalisé et peu onéreux, il était avec la traditionnelle fricassée l'un des plats les plus préparés dans l'Ardenne belge. Cesar Costa laura Ballroom Confisery para mi muerte John Williams Potter colazzo. Скачать - Matoufet Mazurka Vivant.

Instructions to make Matoufet:

1. Chop the bacon into lardons and fry gently in a frying pan with the knob of butter.
2. 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.

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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