Pregnant Very Dark Stool

Tomaten Quiche - "The Best Of '- Volume 1



Here is the beast ... my first cookbook !
And as I said, it's not even me who did it ... but my buddies for 30 years ! A format very

practical, attractive design , assorted colors well, and of course also delicious recipes from each other with photos appetizing!

With this book I can make my interest when I have guests at home and advertising for my blog at the same time ... the few happy owners a copy of this Best Of were delighted!

Many thanks to the editors, stylists, editors and other financiers of this wonderful gift. Promised, one day there will be a Volume 2 .

Row Sail Boat For Sale

Roses sands

recipe easy, quick ... and delicious!

The speed at which these sand roses are engulfed in show ...

Both are pin-up in the kitchen.

For thirty pink sands:

175 g cornflakes nature
175 g dark chocolate 125 g
Végétaline
or butter 80 g icing sugar

Melt over low very soft butter and chocolate in a saucepan.

Do not stop stirring up (it's good, my love Twig toss!).

Once everything is melted, add the sugar and stir until the mixture is smooth. Remove from heat and pour chocolate sauce over the cornflakes. Mix well and spoon soup made of piles of paper in boxes.

Refrigerate 30 minutes.

Good tasting.

Wear A Vest To A Wedding

& coffee crème brûlée crust of small seeds



Today is the deadline little contest organized by Flo Bretzel . Florence, I do not really need you because ever since we met 3 years ago on the blogosphere, many exchanges of revenue, to address and small gourmet gifts took place. Last year

Flo bought a charming little studio in the heart of Munich and turned in bed and breakfast the image of his universe "Coffee & Cream Pretzel" . So to encourage bloggers to visit him in Munich, it creates a competition with the key to staying in his studio offered.

The theme of the game is the invention of a recipe based on cream of coffee and a third ingredient typically German Pretzel or other . Having the honor to serve on the jury and finding the game's theme very nice I had to move to a Flo-off recipe contest ...

My typical ingredient, if not the Pretzel, these are small seeds dried that Germans love to stick to the crust of all their breads, including Pretzel! The sesame, poppy the the sunflower, squash the the flax short, everything goes quickly and I must be adapted to become the little crunchy in my kitchen ... Evidence:



& coffee crème brûlée crust of small seeds
Serves 4.
Preparation time: 10 minutes.
Cooking time: 1h15.
Chilling Time: at least 12h.

• 4 egg yolks
• 25cl single cream
  
• 5cl strong coffee
• 30g + 50 g sugar
• mixture of small seeds: flax, sesame & poppy

Preheat oven 100 ° C.

Heat over low heat in small saucepan with cream, 30g sugar and coffee. Pour over the egg yolks and whisk.

Divide the custard into 4 small ramekins and bake in a bain-marie for 1h15. Remove from oven and cool.

When the ramekins have cooled, refrigerate overnight.

Just before serving, make a caramel with the remaining 50g of sugar and a few tablespoons of cold water in small saucepan.

Spread the seeds on mixed cream and top with warm caramel, tilting the dishes in all directions to distribute the caramel. Taste immediately.

Cork Grease Ingredient

Roast Fish & mediterranean flavors mashed eggplant



There were many colorful events and sensations in recent weeks in my little life normally so quiet ...
First the move , exhausting but so beneficial ...
Then my first cookbook and it not even me who did it ...
Track a baptism tandem skydiving ... when we go back?
And finally, last but not least, the first anniversary my daughter! I think after

busy this year 2010 it will be emotionally difficult to leave my little cloud ... Fortunately the little Charlotte marvel every day and makes me keep my feet on the ground. In 1 year
she managed to make me a mom who has never been filled as much confidence in her. In 1 year
she erased all the small wounds of my childhood because the only thing that matters now is that she is happy. In 1 year
she turned my dad young lovers in question, tender and worried.

As for my recipe of the day, she is inspired by the latest issue of Elle à Table and this superb record called "rib roast" .



Roast fish with anchovies and olives :
Serves 2.
Preparation time: 10 minutes.
Cooking time: 20 minutes.

• 2 white fish fillets 1 tomato
• 2 small spring onions
  
• few olives
• few anchovy fillets
• few parsley leaves
• salt, pepper and a drizzle of olive oil Olive

Preheat oven to 180 ° C.

Cut the tomatoes into thin slices , pit the olives and split them into two, finely chop the onions. Place a fish fillet in a baking dish, spread the topping over, place the second fish fillet and tie with kitchen string.

Add salt and pepper and pour trickle of olive oil before baking for 20 minutes (depending on thickness of fillets). Enjoy hot out of the oven.

Mashed eggplant :
Serves 2.
Preparation time: 10 minutes.
Cooking time: 45 minutes or 1 hour.

• 1 eggplant 2 tomatoes
• 2 small onions
• few parsley leaves Salt and pepper
• 
  

Preheat oven to 150 ° C.

Rinse eggplant , prick with a fork on all sides. Slice tomatoes and onions. Put everything in a baking dish or aluminum foil.

Make confit in the oven for at least 45 minutes, the eggplant should be very soft (the return in the middle of cooking). Upon exiting the oven, let cool to avoid burns and then peel the eggplant, squeeze in a strainer to extract as much water as possible.

In the bowl of a mixer , combine all ingredients and mix until desired consistency. Serve hot or warm.

Glory Holes Ohio State

Cake filled with fruit & yoghurt mousse

Until miss Charlotte is able to make beautiful cakes for Mother's Day , I decided to have all the same right to a sweet treat this festive

year :-) Originally, I was party to a strawberry simply.
And I'm told that my strawberries were bored all alone ...
And the foam only based whipped cream was still a bit exaggerated !

So I added some orange netting in my strawberry (in case you have not already noticed I love fillets of orange ...), then reduced the foam by replacing a half of cream with Greek yoghurt .

few grams of vanilla sugar premium, a few drops of bitter almond and some orange zest to perfume subtly end this little serves simple but so yummy :-)

cake stuffed with fruit & yoghurt mousse :
Serves 6.
Preparation time: 25 minutes.
Cooking time: 20 minutes.
Refrigeration time: 24 hours (if possible).

FOR BASIC CAKE :

• 2 eggs 70g sugar
• few drops of almond bitter (taste)
  
• flour 80g (spelled for example)
• 1 / 2 packet of yeast
• 50g melted butter (+ a nuts for the pan)

Preheat oven to 180 ° C.

Grease and flour cake pan slightly larger than the one you use for the "strawberry". Melt butter.

Whisk eggs with sugar until frothy, add the almond, flour and yeast and melted butter. Mix well.

Pour into pan and bake for 20 minutes (top should be lightly browned). Unmold and cool on rack.

FOR THE YOGURT MOUSSE :

• 200g yoghurt Greek-
• 200g whipped cream
• 50g vanilla sugar
• some orange zest
• 3 sheets of gelatin

Soften the gelatin in cold water. Heat 3 tablespoons whipped cream in a small saucepan over low heat and melt the gelatin. Book.

Whip remaining cream with mixer into a cream, add the yogurt, vanilla sugar, zest and cream to gelatin.

FOR FRUIT AND INSTALLATION

• some strawberries
1 orange
• sugar
  

Rinse and hull strawberries , cut into 2, orange peel and remove the nets.

Slice cake into 2 discs the same thickness. Cutting edges protruding from the mold and go for strawberry same mold with the lower disk. Place strawberry halves on all sides of pan, pour half of the foam, add the fillets and the rest of orange foam. Finish with the second disk of cake.

While compacting the cake by placing a small plate on top. Refrigerate for 24 hours (if possible because the cake will be even better). Serve slices of cake dusted with icing sugar and some sliced strawberries.