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]
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.
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]
Crust: 4 ts whole wheat flour 2 ts vanilla sugar 2 ts oatmeal 5 ts gounded hazelnuts 4 ts sunflowerseed oil a pinch of salt Mix all of the ingredients listed above. Butter the mini tart pans. Divide the mixture up between the 4 pans and press it down. Pre-bake the crust for about 10min at 210°C Filling: 4 ts of rasberry and plum jam 2 ts of grounded hazelnuts 1 egg Mix this up and then spoon it into the crusts. Bake for 15min at 210°C Sour Cream Glaze: 4 ts of sour cream 1 tea of vanilla 1 ts of vanilla... [Lire la suite]
I was planning to have a healthy salad for lunch with all the neat products I had picked up at my organic market last Saturday. I was sorely disappointed when I opened my refrigerator to find that all my wild salads had gone totally limp. I was about to toss them out with a sigh when the thought occurred to me that though they were no longer crisp and crunchy their flavor should still be strong. This pungent pesto turned out to be not only surprisingly delicious but also quite economical! I’ll never throw out an old salad again. ... [Lire la suite]