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Cream of endive with pear & walnut Grilled Pumpernickel Canapés

While everyone working to make terrines of foie gras , of St. Jacques shells , of stuffed turkeys and other chestnut logs, I'm the chicory soup! Anyway, for Christmas, are grandmothers who cook ... as is practical)

My endive soup I added a little pear giving just enough sugar to mitigate the bitterness of the endive and then finally a shower of broken toasted walnuts that bite to chew on ... What a sweet recipe to wish you a Merry Christmas !

Cream of endive with pear & walnut :

For 2 / 3 people.

Preparation time: 5 minutes.

Cooking time: 25 minutes.

• 2 endives 2 small apple
• Earth-
• 1 small pear
• few nuts 50g grated parmesan
• 10cl cream
• 1 knob of butter
• 1 bouillon cube hen salt &
• pepper

Expand sliced endives and cook over low heat in a saucepan with the butter for 5 minutes.

Peel apples Earth- and pear, cut into large cubes, add endive, bouillon cube, pepper, cover with water (not completely as endive makes a lot) and simmer over medium heat for 25 minutes.

Skip shelled nuts in a blender quickly for coarse crumbs, toast them in a dry nonstick pan.

When vegetables are cooked , mix them with the cooking liquid before adding the cream and Parmesan. Serve immediately in bowls with a few broken nuts.

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Cookies comprehensive

It's my bed , bound, I am sending you this excellent recipe for cookies, tested last week.

The recipe is there .

For the first test, I divided by two doses. I got thirty cookies.



Ingredients:

- 115 g unsalted butter, soft
- 50 g brown sugar
- 50 g caster sugar
- 1
eggs - 1 / 2 tsp vanilla powder
- 90 g of wheat flour sifted
- 50 g whole wheat flour sifted
- 1 / 2 teaspoon baking powder
- 1 / 2 teaspoon baking soda
- 1 pinch of salt
- 100 g oatmeal
- 4 heaped tbsp grated coconut (about 50 g)
- 60 g raisins
- 60 g chopped walnuts
- 125 g white chocolate


Preparation:

Cut nuts and white chocolate pieces. Mix with raisins in large bowl and set aside.

Preheat oven to 180 ° C.
In a bowl, beat butter and both sugars for a few minutes using an electric mixer. The mixture should be creamy and smooth. Add eggs one at a time, whisking well after each addition. Then add vanilla.

In a bowl, sift together the flour with baking soda, baking powder and salt. Stir this mixture to the above mixture with a spatula. Once preparation is homogeneous, add the oats and coconut. Mix until dough is homogeneous and finally incorporate the chopped white chocolate, nuts and raisins.

Using a teaspoon, remove pieces of dough and shape into balls rude. Place them on a baking sheet, spacing them fairly. Flatten slightly with palm of hand. Cookies must all even have a good inch thick to remain soft. Bake

then for fifteen minutes. Upon exiting the oven, let cool a few minutes before take off to put them on a grid.

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the smoked salmon mousse



For a cocktail party this year, I am obliged to do in the ultra-simple because a baby 6 months it does not deal still only small rattles and colorful and noisy start to become very annoying ... in the arms of mom is always more exciting! The Pumpernickel

is a black bread of German origin made from rye oatmeal and whole wheat it is cooked at very low temperature and for a very long time which promotes Maillard reaction and gives a hint of caramel flavor particular good. Pumpernickel is found in every supermarket in Germany but in France cons ... it's harder attempt at "Lidl" (ticket not sponsored;) if you have one near you.

order not too feed your guests before you begin the meal, plan only one or two Pumpernickel canapés per person ...



Pumpernickel Canapés with Smoked Salmon Mousse :
For about 12 people.
Preparation time: 10 minutes.

• few slices of Pumpernickel
• 150g smoked salmon 125g ricotta
• 1 lemon Dealing
  
• 10cl whipped
• few leaves of dill or parsley
• pepper

In the bowl of a mixer put smoked salmon, herbs and lemon zest, mixing in short pulses until the mixture is just grainy (see photo).

Add salmon mixture with ricotta cheese, whipped cream, a little lemon juice and lots of pepper. Keep refrigerated.

At the last moment, cut with cookie cutters of different shapes of small bases Pumpernickel, spread with smoked salmon mousse, garnish with a little grass and a little lemon Refrigerate until serving time.

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The 2009 Blogger Appreciation Awards

I was tagged ... it's been a while ... not to say a certain time. I am currently overbookée. It's been a while since I plan to answer this tag. Tonight I glue myself.

It's easy.

1 / We must thank the tagger: Please Nanoud !

2 / You should copy the image and to include the blog.

It's done!

3 / We need to link the tagger. It Nanoud. We dined very well at it.

4 / Then you have to tell 7 things unknown about oneself (without specifying whether it is true or not ... you see). And that's not an easy exercise.

....

- I'm a big manic and I do not sleep well if I know my house is not nickel.

- I love to cook and get ... Yet I get very little.

- When I was little, I wanted to be a lawyer.

- I can not keep a secret.

- I skied with Thierry Lhermitte.

- I lost 7 pounds in a few months.

- I'm crazy-steep chocolate.

5 / Then I have to present this award to 7 bloggers and there is hyper drive!

6 / Add their links

Kiavinat

Marie

Lyha

Pierre

Payette

Mamzelle Eva

Mariejullien

A You ...

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Cuajada

I love Custard. So when I saw the picture of this dessert on the blog Jeannic , I wanted to experience this English specialty that I do not know, the junket.

Here is his recipe.

Ingredients for 6:

• a yoghurt pots
• 1.5
• sugar 2 jars of flour
• 4 pots
• milk 2 eggs 50g butter
• zest of 1 lemon, cinnamon and brown sugar

Preparation:

Turn your oven to preheat to 180 ° C.

Beat eggs and sugar with a whisk. Add the yogurt and mix.

Pour the flour, melted butter and milk, finish with the lemon zest and mix until blended.

Pour into a mold to miss. Sprinkle with brown sugar and cinnamon. Bake 40 minutes.

Wait until the custard is cold before turning out.

Enjoy the cool and before serving, as suggested Jeannic, sprinkle again with brown sugar and cinnamon to add a little crunch.