Welcome Letter To New Wedding Client

rats and INRAtion ... The









I recently read a blog that the author had read enough revenue perfect, never missed, pure wonders, presented on most food blogs.

At first glance, I wondered interest revenue failed to make a blog.

No one is interested. I told him that before submitting a recipe, there was often tested and sometimes disappointments. The interest for the reader is how we got to this success. I often tested recipes from magazines and having the usual quantities or to adopt some techniques, I often realize that it's any great what. Makes you wonder if the recipes are actually cooked ...

then the picture may be beautiful but the recipe inedible. Do not rely totally on what is written in magazines, evidence that fishing with crispy angel hair. I did not like at all, it was dry and over is super hard to eat properly. That's a real missed and I will not even attempt a V2.

I'm more confident in general revenues are presented on a food blog (I speak here of a blog honest, who does not seek to want to sell at any price a product or a partnership, where everything is good, beautiful and perfect). Revenues have been made by amateurs, it is quite legitimate to expect to duplicate benefiting more from the experience of the blogger. Rarely setbacks on that side. The proof with this pie cake Fisheries Corynne in his kitchen Trap boys. I advise you to her blog and she also participates in Masterchef (I understand it went well for her). Finally

revenue leader: there are two schools:

- the head which simplifies its kitchen for upgrade enthusiasts such as John Sulpice (although I do not credible that we can succeed in his apple meringue shell at home), Fumiko Kono Camdeborde ...

- and others who think that we all have a steam oven, a Pacojet, 3 committed to make a recipe that will take you, with only a shoestring, the whole day or night for average score with a presentation miserable because we never good dishes for each dish.
First, I love them, their books are dog-eared and stained, as the latter, their books are wisely kept in Library ...

Well, I have grossly simplified the line. But it's true that we present all the recipes we have "customized", remixed with our sauce to share. revenue missed are left aside except when I present today a successful recipe, but a successful recipe in fact failed, and a timeless grain department.




You can find the original of this pie cake at Corynne. But as I have slightly modified my version here.

Pie Cake Peach of Corynne
P o dough
150g
raising flour 100 g unsalted butter ointment
3 egg yolks 100g caster sugar

zest of half a lemon 1
cap amaretto (optional) 1 pinch of salt

For the filling 3 large yellow peaches
1 tablespoon of sugar cane and golden vanilla sugar

Preheat oven to 180 ° C.
Mix with mixer or food processor, egg yolks, sugar, sugar, lemon zest until the mixture whitens. Add butter and cream cap amoretto. Add the flour twice with a pinch of salt.
You get a fairly thick paste. Roll out the dough into a rectangular pan 25 x 20 cm baking paper-lined to a depth of 1 cm.
Wash your peaches but do not peel them. Cut into thick slices and plant these slices into batter. Sprinkle with vanilla sugar or sugar blond and bake for 40 minutes.

Tip: To make and remake their eyes closed.

Now the recipe failed.




Initially it was going rather well because the recipe was Fumiko Kono. A beautiful yellow peach cut into slices, placed on a bed of angel hair accompanied by a crispy cream mascarpone amaretto. Ultimately results cute but totally inedible. I do not know if it comes from angel hair (Kadaif) but it was dry, inedible itself without putting tinsel everywhere. In short, a disaster. I send you by mail if the recipe you want and you want to test this recipe at home.




in INRAtion Finally, here is a very simple recipe for lasagna with tomatoes and pesto.

Tomato Pesto Lasagna
For a small dish or 4 mini-casserole of lasagna noodles
sheets fresh or dried (Cecco)
1 large jar of caviar or a fine tomato sauce tomatoes with pieces of cooked tomatoes already well crystallized and caramelized (I take the caviar tomato garlic in SacI found everywhere especially in Franprix)
a basil pesto and pine nuts (two handles basil leaves mixed with 80 g of lightly toasted pine nuts, Parmesan 50 g and three tablespoons of olive oil)
1 or 2 large tomatoes (Cornue Andes for me coming from the garden of Annecy)
freshly grated Parmesan

precook Make your lasagne sheets 3 minutes in boiling salted water. Remove the water, taking care not to overlap so that they do not stick together.
If you have your lasagna casserole, cut your lasagne sheets in rounded the diameter of the pot. Otherwise keep the rectangular.

Lightly oil the bottom of the dish. Pour a spoonful of tomato caviar, place a sheet of lasagna pressing. Put a layer of pesto and another sheet lasagna. Put a layer of tomato caviar and a few slices of tomatoes. Place another sheet of lasagna. Again a layer of pesto, a final lasagne sheets. On this last sheet spread a thin layer of tomato caviar, a nice slice of tomato, a few drops of olive oil and sprinkle with Parmesan. Place in preheated oven at 200 ° C for 20-30 minutes. Serve hot with a few basil leaves.

note, pesto and Parmesan are salted so I do not dirty my flat but I slightly pepper each layer lasagna.

Feel not tell me what you think of it, if you missed your short, I await your advice. In the meantime I'm opening a San Pé my orange drink in the summer too cute with its vintage label.

KKVKVK Remember the 35, I count on you to vote for my pound cake with matcha chocolates Red Raspberry .

Small Skin Coloured Bumps On Palm Of Hand

My soup melon & raspberry hibiscus! Energy

For 4 glasses:

250g raspberries 1 large melon

1 handle Dried hibiscus flowers
+ / - 100g sugar

in a pot of water, I put the hibiscus flowers to infuse.
Once infused, I filter the flowers to keep only the juice.
I add sugar in the juice and let cook to become a syrup (I put more or less sugar to taste).
Meanwhile, I prepare melon balls with a melon baller.
I put the melon balls and raspberries in a bowl. When the syrup is still hot and ready, I poured over fruit.
When the mixture is cold, I fill the cups and chill.

Price Of Whitening Teeth Before Veneers In Canada

Cookies! Apricot & Oat ... Amanda


For twenty cookies:

75g soft butter 200g flour

200g caster sugar (you can put half of brown sugar)
1 / 2 tsp salt 100g dried apricots

150g flakes oats 1 egg

1 pinch cinnamon (optional)

I preheat the oven to 180 ° C.
I mix the flour, sugar, salt, cinnamon, butter and diced egg into the robot.
I add to the preparation of diced apricots and oatmeal.
I form balls of dough that I lay on a baking sheet lined with parchment paper.
J'enfourne for 10-15min. After of 5 minutes, gently crush the cookies with the back of a wooden spoon to give a nice shape.
Cookies are ready when they are browned on the edges and underneath.

careful, they harden as it cools, hence the interest not to overcook!

Red Spots And Sore Throat

Oxalys ** First Impressions






"dunce I started and ended by the difficulty love "is what Jean Sulpice said during an interview with the Express . And the difficulty starts with the kitchen of Marc Veyrat in 18 years against the Man in Black and pianos of my father's farm in Megeve. He teaches courses in cooking especially in my favorite restaurant to date, The Arnsbourg of Jean-Georges Klein, house in the woods from Alsace, there still omni present in nature in the shade of pine trees. Suffice to say that in attitude, we will find that attachment to nature with the highlighting of flavors and products premises.




But to complicate this story kitchen that is simple, he will perform at 2 300 m from the cottage The Oxalys in Val-Thorens, where he will get a first and one second Michelin star. Highest and young star in France and probably the world ... and only on the slopes before and after cooking.



Annecy / Val Thorens, 2:10 drive, it runs along the lake with turquoise waters before diving to Albertville and the valley of the Tarentaise, Moutiers and the long climb to St Martin de Belleville baroque churches, Les Menuires and Val Thorens last. 23 ° C initially, 14 ° C upon arrival, nearly 1 850m in altitude and impossible to have lunch on the terrace, to expect too cloudy to warm in the sun.









We choose the menu at 80 euros (3 menus to choose 49, 80 and 110 euros). During our reflection on our choice of dishes we are served by small tarts sanded Parmesan and raw peas, mint and orange zest which found the recipe in the book of John Altitude 2300 I had not brought with me and he certainly would have autographed. I love this book and these little tarts crispy.





The room is simple, wooden tables, orange and green flowers "alpine" (there is no pasture at this altitude but you can not decently say wildflowers). Magali's wife Jean and also sommelier establishment, officiates in the classroom and offers us the wine list. As I drive and the road is winding, I chose a glass of Gerin Condrieu La Loye 2008 field already tasted in Sa-Na-Qua in Honfleur, and Mom chose a wine from the pink and white unfortunately I did not notice the reference.





Appetizer: bean pie, crawfish and sage, eggs scrambled with mushrooms, pea mousse and raspberry puree, and tomato water with savory . The tart and eggs especially we pack.










For starters, a liver gras to the elder flower, yellow peaches and white balsamic vinegar. Just perfect, a bit too dark but not burnt taste fortunately. Perfect agreement with the sugar and fishing soft white balsamic vinegar. In keeping with my glass of Condrieu. My mother found his wine a little too sweet for this dish.







Fish to follow: From
small lake perch fillets cooked in a unilateral, creamy pistachio, lemon juice ginger to wriggle fish. Very nice presentation, but it's good not totally overwhelming. The emulsion lack of pep for me.





Mom took blue lobster, glazed in a honey vinaigrette acaccia of Savoy with butter, white cabbage and greens. hearty dish with cooking clean and visually very beautiful.

Meat: The pigeon (3 beautiful pieces and thigh), stewed sweet onions, purple basil, beet juice and cassis. Special mention to me in the sweet onion compote, all fine. I hope the recipe will in his next book comes out in the fall at a reasonable price.




Cheese Platters: Only Savoie cheeses for me but below that of Guy Martin Grand Vefour or Alain Périllat the atmosphere. I discovered Persillé Tignes I did not know and a dry goat cheese absolutely divine.

No pre-dessert (strange for a restaurant of this quality) and the desserts arrive. To tell you the truth we did not like desserts. We found that they lacked delicacies and delight. The Essert of all chocolate powder, chocolate ganache and Tansy sorbet, crunchy Maldon salt . I did not like the taste of this particular plant that is a component of the Benedictine and covering the sweetness of chocolate.



Another Strawberry Dessert included a light muslin hops tile country bread toasted. No luck for me that does not like hops, but my mother did not like the muslin and found a little jelly to taste. This dessert was very little sugar and might have deserved slices toast very thin but a little more caramelized to bring greed and counteract the bitterness of hops.



But we rarely admit that I like desserts in restaurants because I love above all starred the great classics that are found more in the gastro pubs (I damn myself for baba rum for example).



However the ball at the heart of chocolate that melts Chartreuse Chartreuse burning brought us some comfort with the coffee, but other small sweets were also welcome ...


A good meal, a little below what I had imagined, and under this category of restaurant. It lacks a bit of generosity and greed, no pre-entry, before dessert, no sweets. At the Grand Vefour, two stars and also for a price equal to the lunch, there are more things to test between flat and a slice of sponge cake served with coffee in addition to sweets. We feel the restraint and I wanted more of an explosion. But difficult to judge in one visit.




For a lower price, Atmospheres Alain Perillat is more surprising and bold. So ideally when you go skiing: ** Oxalys dine during the week starting afresh and make a stop at Le Bourget du Lac (near Chambery) in atmospheres *.

They are still our gifted little Savoyards, and not in the kitchen, is not it Christophe Lemaitre!

PS: For more info on the restaurant and internships, have a look at the site of Mercotte faithful ambassador heads Savoy.

Finally, I count on you to vote for my pound cake matcha chocolates (KKVKVK 35) in Red Raspberry

Magellan Roadmate Gps Voices

Spread the Cabécou and Blackberries



We are in full season blackberries. Long time I did not like the berries. I would prefer blueberries or raspberries. And then one day I tasted excellent juicy blackberries and I finally appreciated. The crop is very good this year. My godmother has excellent frozen blackberries and white cheese sauce for which I am eager to bring in my suitcase from Annecy. We've also made blackberry sundaes for me and I tried mix cheese sandwiches and the fruit.





Cabécou The is a goat cheese that is eaten especially in summer. It is made from raw milk. It is slightly spicy and very creamy. Ideal to go under the grill for a sandwich original.




at Tartine Cabécou and blackberry
For 2 or 3 slices

50 g blackberries 2 tablespoons mild honey 1
cabécou
per person 1 slice of bread campaign in person

Mix crushing with a fork blackberries and honey. Try to keep pieces of ripe much nicer. Pour a few tablespoons of blackberries and their juices over the slices of bread you have previously passed to the toaster. Put a slice on cabécou, pepper and continue to grill. Enjoy ..
Recipe inspired by Picard Frozen




Do not answer the phone while working the grill or your cabécou take a severe sunburn as mine.

If you get too hot, you can also test these sundaes Blackberry


Sundaes blackberry
for 6 cups fresh blackberries
350g or 150g sugar frozen

25 cl whipping cream
2 egg whites 2 tablespoons
tablespoons blackberry liqueur

Mix blackberries with 100 g of sugar and liqueur. Pass the pulp through a sieve to remove all seeds. You must obtain a smooth sauce. Climb the cream with remaining sugar. Fit the two whites.
Stir in blackberry coulis and whipped cream then egg whites trying to keep volume.
Pour in 6 cups and place in freezer for 5 / 6 hours. Serve with fresh blackberries or raspberries.
Recipe taken Prisma




then nap for everyone. Is not cats?


Titus meditating on the bench

Grisou his brother on my sarong in the shadow of the table

Next post, we will the altitude ...