How To Clean Satin Black

Irish stew or Irish stew in "The Hut penguin "

Dublin coddle with "Mazel , free area " "

Bangers and mash with "House Jam "

Colcannon in "The Palace of Delights "

Audiostrider 800 How Far On Thedistance

Small cakes with dates, raisins & rum!


I am part of the basis of an investment in which I added more flour. Makes 6 cakes

:
60g ground almonds 3 egg whites

70g flour 70g butter, melted

90g caster sugar 1 large handful
raisins
8 dates chopped 1
good dark rum cap

At its simplest with the children, all poured into the robot and mixed ...
We cook 20 minutes in a preheated oven at 180 ° C, with a smell of hot rum!

Eli Manning Boxers Or Briefs

Last Post of the year, of the parsnips and cakes ...

This is the last post of the year. I will not publish anything else until next year. I'm off to Annecy for Christmas and I will not touch a saucepan. Anyway, this is a time that I particularly hate and I do not feel like cooking during the holidays. The orgy of food, obscene opulence of stalls, all the food spoiled, do not lead me to cook. So this is quite simple, using local produce from the garden or harvested this summer or this fall: a beautiful cardoon gratin with marrow, delicious with poultry. and this is typical of my region. An exception is a cake or a pastry log. At this point, I'll show you the end of the post, where to find beautiful log in Paris for a still reasonable price. In Annecy, I'll test a log Rigollot Philippe, who took over the Marquise of the Angels. He was the pastry chef of Maison Pic. You may have seen at the show on the pastry broadcast on France 5.

For the latter post, a classic, Basque cake and parsnip soup. Not very festive look at what we see on blogs today. But it comforts and warms and helps heal my tracheitis.


I'm not a big fan of the Basque cakes. Especially with the pastry cream with a strong almond taste that sickens me a bit. I know it's the "real" Basque cake but for my part I prefer the cherry. Whatever they sell to tourists it seems!. In It to table this summer, I saw the beautiful recipe Felder: A beautiful basque cake with strawberries but I wanted to first test it with cherries. So I almost followed the recipe, but I did it in a circle round instead of square pins provided in the recipe.






Basque cake for a big cake with 22 cm diameter (10 people)

For the pastry cream with cherries
150g of mashed cherries Vitabio (organic shop type Naturalia)

75g milk 35g sugar cane blond
25g cornflour 25g softened butter


shortbread dough
260g butter (100 g salted butter)
185g sugar 325g golden cane
of raising flour
125g ground almonds 1 whole egg +
yellow


1 jar of cherry jam (150g approx)

Prepare your pastry cream with cherries . Whisk milk, sugar and cornstarch. Heat over your mashed sweet cherries. Pour the milk mixture, corn flour on the paste and cherries, stirring constantly made thicken your cream. When it has thickened, remove from heat and add the butter, mixing well. Leave to cool and protecting it from contact with plastic wrap.
Prepare your pastry. I made entirely by hand so it must prepare all your ingredients in advance. You can also do the robot.
Mix softened butter with sugar. When butter and sugar are homogeneous pour the almond powder and egg. You get a slightly runny paste well blended. Add flour in 3 stages to get a nice dough. Roll the dough into a ball. Make two balls that you put in the fridge for an hour.
Preheat oven to 170 ° C (no convection).
Spread your first ball to a thickness of about 5mm on a baking paper. Place your dough spread out your circle pin. With the falls, make tapes of 5mm thick on a height of 4 cm that will line the edges of the circle pin. Fasten the strips well with the dough from the bottom. Pour your custard on the bottom of the cake with a focus on perimeter. Put the jam in the center of cherries. You will have two fillings inside the cake.
Roll the other ball the size of the circle to a depth of about 8mm. Gently cover the cake with this cake batter and close by folding the edges over the last circle. Fasten the edges of the cake well, trying not to make too big bead.
Glaze with egg yolk diluted with a tablespoon of milk with a fork to create ridges on top of cake.

Bake about 45 minutes covering the cake after 30 minutes so it does not burn on top. Let cool on rack before removing the circle.

Verdict: good pastry but it lacks a bit of cream inside, slightly dry and above all it lacks that slight almond flavor . I suggest you put few drops of almond extract into batter.

Now parsnip soup inspired by a cream of Jerusalem artichokes, nuts crumbles Stéphane Reynaud . That helps to exhaust my stock of walnuts.





parsnip soup, walnut crumble
Ingredients for 4 plates

For the crumble 30 g salted butter 30 g flour

20 g brown sugar
30 g of almond powder
30 g walnuts


For the soup 500 g parsnips
10 cl 30 cl cream
vegetable broth
5 cl white port
1 pinch nutmeg

walnut oil salt and pepper Prepare the crumble

. Soften butter. fingers to mix it with all the crumble ingredients to obtain a crumbly dough that you crumble on a baking sheet. Roast in oven at 210 ° C for 10 minutes and let stand.
Peel the parsnips in a large casserole and sauté in a little walnut oil. Deglaze with port. Pour the broth and cook slowly for 15 minutes. Mix everything, add cream, nutmeg, season with fleur de sel.
Serve in bowls with a little crumble with walnuts and a drizzle of walnut oil.

Thanks to Mr Morel Tignere for the wonderful walnut oil gives it to my mom. Delicious with simple endive.

As promised, a ballad in The Squirrel . The pastry chef Ralf Edele of German origin made his classes at Fauchon, Harrods, Pottel and Chabot. He works in a small pastry shop on rue Levis, 96. This busy shopping street already, becomes highly recommendable with ice and wonderful Pozetto Delmontel which opened a branch. I'm mainly going to the grocery store / delicatessen Italian makes me think I'm in Rome for a few minutes. A look you in the street where he is. There and both are excellent. As for Ralf he resumed the mythical Stübli Street Poncelet (still in the 17th) to make a tea.







be enjoyed at home: the best chocolate eclair in Paris, better than the House of chocolate and Genin ... it said. The nun Whiskey / Cream Brown (declined also in log) or revisited pies are great too. So go there with your eyes closed for Christmas logs.

The apple pie of the Squirrel: Pom d'Happy

Good holiday season. I leave you with the cute panda chocolate brought from Shanghai (cabbage too). See you next year.

What Are The Original 151 Pokemon

Flan Pear and honey, gorgonzola espuma KKVKVK37



I am not engaged in almost any contest or game culinary cuisine abound in the blogosphere. First I never have time to devote myself and secondly I find those who could please me two days to the deadline. Finally most of the competitions are subject to voting by Internet, I am such a totally unjust decision leaves the spotlight to those familiar with computer tricks to increase the votes in their favor ... there have been some cases from what I read, let alone those who harass you to vote for them ...




The only one I'm almost regularly is KKVKVK (no gain) as I've already said. Clemence blog a spoon to the delight won the previous contest. I'm not a very big fan of flan but the theme was fun and corresponded to a recipe I wanted to do. A recipe that mixes the sweet sweet taste of pears and creamy gorgonzola. I usually make a pie pear, gorgonzola, walnuts, which would melt any person fleeing associations sweet and salty. I chose an acacia honey instead of sugar to make the custard. But it can sweeten remaining on a plant note that also works well with a fruit than cheese. For the pear, as usual the Pass Crassane ripe and juicy that I particularly like. This is my fruit of the winter citrus. It is often served in Italy with polenta and pears ... full circle.




F lan pear honey, gorgonzola espuma.
For 2 / 3 or 4 glasses blanks

2 eggs 20 cl of milk or cream 2 tablespoons lite
acacia honey
1 tablespoon cornstarch domed
2 pears Passe Crassane
a briquette whipped cream 40 g gorgonzola

Thin slices of grilled bacon

length Whip the eggs with honey. Pour the cornstarch and continue to mix well with the base. Heat the milk in a saucepan. Pour a little milk on the base while gently so as not to cook your eggs. Mix well and pour the remaining milk. Continue to mix well. Book.
Peel your pears and place them in the midst of a round dish, a glass or pottery creme brulee if you want to make individual servings. Bake in hot oven (200 degrees C) for 15 to 20 minutes maximum for Individual blanks. The blank is made when the surface shakes and took a nice golden color.
Heat the whipping cream with gorgonzola cut into pieces. Mix the cream with warm gorgonzola. go to China to remove all the songs that could clog the drain. Transfer to a trap. Stir in the gas and put in the fridge for at least 2 hours.

Before the service, your blanks unmold onto plates or prepare your glasses. Decorate with espuma gorgonzola and crisp smoked bacon. Serve immediately.

Excellent pre-dessert and dessert. Enjoy with a sweet wine chilled. As this recipe contains a lot fat, you have to make small portions.

I cracked the book Coco: "10 contemporary chefs have the 100 leaders of tomorrow." Full of recipes discovered. I started but I have lots of desires.

No concert by the end of the year but I regularly check my favorites today, Crocodiles and Deerhunter are not on stage in the weeks to come. No way to miss them.

Communication Board Stroke Patients

As for cheesecake, passion fruit and pomegranate





This is a recipe that was inspired by Birdy Num Num blog. I do not know if you know his blog is one of the oldest in the culinary blogosphere but I strongly recommend it. Itself for its cream recipe was inspired by Mercotte. And I still modified to make a recipe even faster fake cheesecake without baking. original recipe here.





like a cheesecake, passion fruit and pomegranate.
Serves 4 1 package shortbread
Breton
40 g salted butter about 4
passion fruit

1 sheet of gelatine and a half
half a pomegranate
100 g mascarpone
80
g cheese 2 tablespoons sugar blonde
vanilla, cinnamon or ginger


Here no Breton shortbread dough to achieve. You'll mix a score of shortbread with 1 / 4 of their weight in salt butter. You can add a touch of cinnamon or ginger. You get a crumbly dough that you will settle to the bottom of 4 pastry circles 8 cm in diameter. Cook 10 minutes at 160 ° C. You get a crisp shortbread base. Cool your funds in the circles of dough. You then cover the inside circles of bands Rhodoïd before pouring the cream. Place 1 sheet

and half of gelatin in cold water. Then boil 10cl of whole milk, switch off the boil and add your drained gelatine. Stir well with whisk. Pour the milk over 100 g mascarpone cheese 70g you have mixed together. Stir and add 2 tablespoons sugar curved blonde and pulp of 4 passion fruit. If you want you add a touch of vanilla, but for my part, I like the blend of passion fruit and caramel flavor of the shortbread base without adding vanilla. Pour the cream inside the circles protected by Rhodoïd and put your cake in the fridge for at least 2 hours. Remove the. Remove rings and pull down the Rhodoïd. Garnish with pomegranate seeds and pulp of passion fruit.

A little crunch cake and eat exotic which leaves almost no hunger. Some warm colors in this world of snow and cold. I saw he had -49 ° C in Siberia. I was almost in the same place (a little more North of Ekaterinburg) 10 years ago and it was -25 ° C during the day (-30 ° C at night) in late November. The record has been exploded.




Some brief

Bread & Roses



Do not miss the pastry with chicken, mushrooms, hazelnuts Bread & Roses . I love this place. This is not really given, but the products are of high quality. I'll talk. I like to breakfast on Saturday morning. Their breads are excellent and I bought my Stillton. Very British



BAL coffee

I tested the BAL coffee also this week to stay in the British-inspired cuisine. Not had time to see a photo exhibition in this new site devoted to the image but just a lunch break. Picckles, plaice, picalilly, English chef's apron for servers, kitchen modernized English review by Alice Quillet and Anna Trattles. Nice selection of wines. I was not convinced by my dish: Mini duck legs in celeriac (9 eurso) but the desserts including cheesecake Anna (6 euros) and scones (1.5 Euro) are very good. Many root vegetables (parsnips, beets). Sunday brunch and more testing is not very far from home.

Olivier Roellinger

Since November 15, St Anne Street next to Voyageurs du Monde, you can splurge on spices Olivier Roellinger that needs no introduction. I bought oil to cumbawas, Neelamundi Indian pepper and black pepper from Madagascar, more mixing Kawa. A few pinches in your coffee and your spirit flies ...

Finally a picture of Foals concert. I loved delivery.

Bali Hai Cigarettes Buy

Dishes Dishes Irish Italian dishes

Spaghetti alla carbonara on " Mitonne "

spezzatino at " Totirakapon "

Spaghetti alle Vongole (with clams) to "Mixed gourmet mash "

fusilli salad in" Kitchen rebel "

Salad Sicilian Pasta in" Give me your recipe "

potato carpaccio with truffle oil" Gourmandises "

Malfatti ricotta-spinach" In Charlotte kitchen "



Minestrone at "home Jam "

Polenta with "Marilyn over days "


Pizza with leeks "The Burgundian "

Pasta fagioli for "Multiple "

polenta gratin " To love a frog "


Eggplant Parmigiana Buffalini at " Marcia 'Tack "

Printable Spectrobe Cards

Caribbean images into images of Austria

Colombo chicken " Cotesoleil 's weblog"

Dombras shrimp with " Cookinkat "

Pork Loin on the Caribbean " Hyjoo "

Cod Fritters in Caribbean "Poetically Gourmet "

Aubergines Caribbean in" The Kitchen Papy René "