Home-made Recipe Dishes of Agnès
Living the life that she loves, Agnès shares the original hand-written recipes of her favourite dishes that she cooks at home! Dishes include: Leek & Potato Soup, French Lamb Stew, Red Wine Tomato Pasta Sauce and Lemon Tart.
Check out the below recipes and try cooking them at home!
Even better, come to our cozy deli to enjoy this meal with your family and friends! Bon Appétit!
Only available at agnès b. CAFÉ @ RDM, K11 Art Mall.
Leek & Potato Soup
2 pieces of leeks
2 pieces of Bintje or Monailsa potatoes
Cooking Method:
  1. Chop the leeks.
  2. Peel the potatoes and cut them into 4 to 6 pieces.
  3. Cover it withe water.
  4. Boil it all for 20 to 25 minutes.
  5. Put everything through the blender.
Enjoy the soup while it's still hot with a spoonful of creme fraiche!
Sprinkle a little ground pepper on top.

Red Wine Tomato Pasta Sauce
1 Tin of tomato concentrate
3 pieces of mild onions
1 glass of olive oil
1 glass of red wine
2 pieces of basil leaves
Cooking Method:
  1. Cook hte onions gently in olive oil for 15 minutes.
  2. Add the tomato concentrate red wine and also basil leaves.
  3. cook for 20 minutes and add a little water if it seems too thick.
And it's ready!

French Lamb Stew
1 kg of lamb meat (rib top,neck or shoulder)
100g of butter
3 pieces of onions
4 cloves of garlic and 2 sprigs of rosemary (not too much!)
1 kg of turnips
1 pieces of beef stock cube
Cooking Method:
  1. Fry onions and then set aside on a plate.
  2. Gently fry the meat in the butter for about 20 minutes until it turns brown
  3. Add 2 good tablespoons of flour and stir it in until it turns into brown roux.
  4. Then add a litre of water and stir rapidly.
  5. Add potatoes and turnips to thicken the sauce.
  6. Add salt and pepper.

Lemon Tart
For the shortcrust pastry;
200g lour
200g butter
pinch of salt
glass of tepid water
Cooking Method:
  1. Mix the salt nd flour,the add butter in small pieces.
  2. Quickly rub it in with fingertips
  3. Add a little tepid water.
  4. Roll it into a ball,put it in a bowl and sit in a cool place for at least an hour.
  5. Roll the dough to a 4-5 mm thick sheet and put in the pastry case.
  6. Prick with a fork and cover the passtry with a layer of dried beans to prevent it from rising up.
  7. Bake it in the oven fo 20 to 25 minutes at 200℃.

Lemon Tart
The filling
3 tablespoons of melted butter
3 tablespoons of flour
270g of sugar
grated rind of 1 unwaxed lemon
juice of 2 lemons
2 whole eggs
Cooking Method:
  1. Mix all ingredients well.
  2. Pour the mixture into the slightly baked pastry case.Remove seeds BEFORE it turns pale gold!
  3. Bake it for 10 to 15 minutes.
  4. Better still! Best an egg white with caster sugar an spread
    it over the tart.
  5. Use a kitchen torch to slightly brown it for three minutes.