Mix in a big bowl : 1 grated zucchini 1/2 cup chopped green olives 1/4 cup oatmeal 3-4 tbs potato flour 1 egg salt and pepper to taste. Scoop up about 1/4 cup of the mixture and place in a frying pan. Fry in sunflour oil for about 5min on each side or until golden brown.Yields 8 mideum sized patties. Serve with melted cheese (mimolette or gouda) and jalépenos in a tortilla or on a hamburger bun. En français... Mélangez dans un saladier... [Lire la suite]
This recipe was discovered on Smitten Kitchen : http://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/ ...Cette recette vient de Smitten Kitchen.
Crust: Finger mix all the ingredients directly in the small pie pan, pat down. Blind bake for about 15 min at 180°C. 1 cup flour 75g chopped and chilled butter 1 1/2 tbs sugar a pinch of salt Nut fudge : Mix all the ingredients until smooth in a bowl then spread on to the precooked crust. 2/3 cup peanut butter 1/3 cup hazelnut butter a pinch of salt 1/4 cup water 1 tbs sugar Chocolate ooze: Squeeze these into the nut fudge. 100g of black chocolate squares Topping: Sprinkle chopped lightly roasted... [Lire la suite]
This recipe is very easy and very satisfing. It's a real winner, if you need to bribe somebody this will deffinetly help! Crust: Finger mix this directly in the pie pan. When it has well come together pat into place. 125g chilled butter chopped up 2.5 cups flour 1/8 tea salt 3 tbs sugar Chocolate middle: Melt the first 5 ingredients in a saucepan. When the mixture is smooth remove from the heat and whisk in the 2 eggs. Pour into the pie crust. Bake for about 20min until the chocolate bubbles and is slightly firm. Cool on a... [Lire la suite]
8th of April 2010 : Smoked salmon quiche with a fresh green salad followed by Panacotta n'chocolate pie
Smoked salmon quiche on a parmesan crust with fresh green salad Panacotta n'chocolate pie
olive oil parmesan lemon juice jalepenos hazelnut butter salt and pepper roquette Ground the previously listed ingredients together with a mortar and pestel. Sorry but I really do not remember the quantities. En Français... huile d'olive parmesan jus de citron piments jalépenos beurre de noisette sel et poivre roquette Moudre ensemble ces ingrédients avec un mortier et pilon. Je suis désolée mais je ne me souviens vraiment pas des quantités.
15th of April 2010 : Parmesan cups with celery rave mousse, Vegatable "Tatin" and chocolate and pear tart
Crispy fried parmesan cups with delicat celery rave mousse Vegatable "Tatin" (Thanks Stephanie!) with spicy roquette pesto Warm chocolat n' pear tart, yum!
Mushroom risotto with generous shreads of parmesan : Berry frangipane pie :
Oaty mix with tandori spices topped with mushrooms, omlette and bacon bits Green tea flovored îles flottantes
When I was 13 years old I started to study latin. Being a history geek I loved the subject even if my teacher seemed as old as the language itself. I loved imaginging myself in some far off distant past as celtic warrior or a student to some famous philosopher. But history has always been more exiting to me when it becomes real, palpable, edible! Indeed one of my most vibrant memories of this class is of the time when a friends of mine made a roman dessert and brought it to class to share with us. They were a kind of... [Lire la suite]