|
Champenoise
soup in Red Magra Bendi
Our
Red Magra Bendi can be tasted with Champagne soup. You
should take a bowl, deposit a feature of orange liqueur
, then pour one third of bottle of Red Magra Bendi and
two thirds of a bottle of champagne. Mix and have a nice
time!
|
Take a melon which cut it into two portions. Then,
add some sugar on the melon. Then, water with Magra
Bendi Red the portions of melon and to finish, let
them macerate for 12 hours.
Click here
to give back you on the website Recettes |

Photo taked on the website Recettes
|

Photo taked on the website Recettes
|
Cooking
advises for the Red Magra Bendi
Our Red Magra Bendi can be used to deglaze
meat, duck breast, fat liver and a lot of meat. It can
also be used for the preparation of kidneys sauce, calf's
liver etc....
Click
here to give back you on the website Recettes |
The
Ratafia from Champagne in cook
You can use it to season the grapes
quails, chanterelne guinea-fowl and to finish, it's possible
to cook it with a morels capon.
Click
here to give back you on the website Recettes |

Photo taked on the website Recettes
|

|
Cocktail
in White Magra Bendi
Take a glass of fruit juice, pour
some Gin or Vodka. Then, mix with a third of Magra Bendi
White. To finsh, add a schweppes tonic.
|
Fruits
in White Magra Bendi
Cut peaches and pears in small slices,
then pour some sugar on the fruit. Water with Magra Bendi
White and leave them in maceration for twelve hours.
|

|

Photo taked on the website Recettes
|
Cooking
advises for the White Magra Bendi
Our Magra Bendi White can be used to
deglaze a duck accompanied with peaches in its juice of
Magra Bendi.
Click here to give back you on the website Recettes |