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apple pies "classic classic ...." Scones

Be adventurous in the kitchen is a plus, but knowing simplicity remains a force.

And so I present to you the timeless classic but Apple Pie!
I always had a preference for the puff pastry to swing with the fondant of apples. A paste
house is on rigor, but good for working girls we allow the dough ready made.

Then success is played on the choice of apples, and slice.

I prefer the Royal Gala, they remain firm and have a nice sweet taste, some prefer the golden apples firmer or more gray prepared
cooking I found this link which will answer all those questions about the apple pies ...

http://www.tarteauxpommes.net/pommes-pour-tarte-aux-pommes.htm
then the recipe is simple: peel apples, cut into four and with a fine blade to slices of 2 mm maximum , place the apples as close to each other by turning your flat, because the reduced cooking apple and therefore beware of holes!

some choose a pastry-based sauce, you can combine the banana to remove acidity, ginger to the exotic honey to caramelize, this week, I've created a paste made from almonds

an egg 65 g almonds, butter, sugar and a tablespoon of cream

I also add a dozen chocolate drops.

Of course the purists will say that this is not an apple pie but after all, I do what I want with my apples!

Bon ap! and happy holidays to all!

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small cakes rather full, rather hot, and perfect for tea
Soak raisins with 15 ml of milk
In a jar, put 225g flour, a teaspoon of yeast, a pinch of salt and 30g of which 15g sugar vanilla sugar and mix well
Then add 50g butter
Add raisins to milk, you can also put a little liqueur or orange blossom scent for
Mix the dough with both hands and let stand for 15 minutes in the refrigerator.
Remove the dough, you roll, spread over a thickness of 2cm
Take your cookie cutter, place them on your plate cooking, prepare a mixture of egg yolk, milk and cinnamon for the fans, use a brush.




15 minutes in the oven and c is ready!

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ideas besides

here is a link to a Brazilian love of sugar, color and everything that makes the body smile
http://cheesecakecupcakes.blogspot.com/2009/ 08/macarron.html

but not forget the Paris blog, what is the fart at all dinners or girlfriends when the sister-in subscriber requires Picard dinner:
http: / / www.carnetsparisiens.com/

but mostly forgotten not include revenue from grandmothers ....

and pay tribute to Monica

http://www.lacuisinedemonica.com/

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american retro: cupcakes!

everyone knows these little cakes with cream never dare taste!

well c is super good and very fun to do:

for dough: 2 eggs


120 g sugar 120 g flour 110 g

butter 15 cl of cream 1 packet of yeast

if you want Chocolate: add 100g of dark chocolate or white (bath)
if you want the scent of vanilla: vanilla or artificial flavor
other flavors: orange flower, poppy, almond, lemon, orange, purple, and berries ...
add cream if your dough is too thick rather than an egg: the dough will not form a crust on the baking

God bless silicone molds! So you fill in 2 / 3 up the molds and c is left for max 15 minutes in the oven to 180 ° c mode

unmold cake, let cool

For practical reasons, I suggest you start by preparing the topping (Glazing)
melt 120g butter, softened it should not be liquid (30s microwave)
and add it along in the icing sugar until thickened to what aa
the mixture should be smooth then it will take to fridge.
For staining you see the 3 basic colors and therefore all mixtures are possible. You can
flavored with syrups, artificial flavors, chocolate (at that time add the sugar), or the flesh of fruit (lemon, mango, strawberry)
put the bowl in the fridge and then, once cured fill your pouch and c is left for the decor! add bits of marshmallow, of tagada, chocolate vermicelli Star
put the cake in the fridge once the decoration and finish out 20 minutes before serving,

Enjoy!



and here is the result!

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mango mousse and white chocolate risotto

Dessert fees to accompany the legendary Limoncello, that way both hands are busy!

Ingredients to 5 small foam

2 ripe mangoes

3 eggs

3 tablespoons of sugar cane

15 cl

light cream juice of 1 lemon

2 sheets of gelatin

100 g white chocolate pastry




peel and chop the mangoes, add lemon juice to prevent blackening of the fruit. With a supermix puree, pressed for and to increase the amount you can also use frozen mangoes ... but c is less fresh.

during this time, thanks to a magic whip, whisk, whites, and in another jar, sugar and yolks.

Mix yolks with sugar, mango, add 15 cl of light cream and melted white chocolate in a bain-marie.

in a pan of cold water to soak 5 minutes the 2 sheets of gelatin in a little water, then put them in a double boiler, add the dissolved once all the preparation.




Finally you can slowly add the egg whites, mix homogeneously.

You can either put everything in a beautiful bowl, fill glasses or cups.

Refrigerate for 4-5h

Limoncello and exit the same time!

Good evening!

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honey, mushrooms and asparagus

Cook rice in advance, to paraphrase my friend Elodie, reserve it for later
I chose a wild rice, because it offers more flavor and a little crunchy

regarding the serious part: a onions a bunch of green asparagus, mushrooms paris two tablespoons of honey, cream (soy or not)
in a skillet to make a brown butter, put the onions, then add the mushrooms (some) , to blackmail the pan by adding to the two tablespoons of honey
decorate with celery salt, pepper, basil, garlic
during that time, immerse in boiling asparagus, just let Bleaching and plunge immediately into cold water

and in a blender, put the second part of mushrooms, cream, some nuts, raisins (yes I swear) and gables. it will give you a mushroom cream added at the end
We return to the pan first, then it starts to brown, we add a little red wine (and again, I swear it's good) asparagus cut cleanly (there are 2 or 3 full custody for decoration as well as 2 or 3 fields)
and c is the most beautiful meeting of the evening:

Emphasis gradually rice by mixing together time and humming "Come Prima" if it works much less well

We add a little cream in risotto, is obviously lower the heat, do not harass a risotto
mixed gently, one can serve
banded or not with a little tired of hand cream and it gives it

Deco in color, I took the tomato confit, asparagus a whole and sliced mushrooms, and there
'over that Aj!

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YOU MAKE MY CHOCO FOAMING, 0))

I reckon we have a problem with chocolate Jess, 0)))

Then for a foam house, you must:

1. 6 hen eggs (hahahahah)
2. 
   
   200 g of dark chocolate and

.... that's all

You can add as you like:
- pieces of cake (speculos. ...)
- dried fruit if you like, or ......... . I appeal to your creativity, 0))))

were separated whites and yolks, and climb the whites, FARM WELL !!!!!!!!!!!!!!!!!

Secret: put a pinch of salt; 0)) must not say shh

Melt the chocolate with a teaspoon of water over low heat

Mix yolks and melted chocolate, cooled, but not too much! if you do not mix for more

AND; CAUTION LADIES!! IT'S CRUNCH TIME!!
Stir YELLOW / WHITE CHOCOLATE TO MOUNT SNOW

THIS IS THE NOSE (see photo) by gently SO DO NOT BORNE THE WHITE

Then they put all refrigerator for 3 hours at least

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CLAFOUTIS MAMIE

5 fruit and vegetables a day? ok !!!!!!!!!

Then you will need:

1. 1 kg of fine cherries (orchards Levallois requires !!!!)
2. 120g flour 250g
3. sugar 6 eggs
5. 4 glasses of milk (like mustard jar with drawings on it)
6. 1 knob of butter
7. 1 pinch of salt

washed and put cherries in hand, it was Preheat the oven temp 6 (180 ° C )
were mixed flour + eggs, add sugar, then milk and salt it is soften the butter and mix it with the rest
That's where the icing take their bath, they are incorporated to the mixture; 0))

Either you have any mussels that do not attach the silicone type, or tefal (not to mention them) , then one or butter and flour the bottom of a mold.

Then they buried rn all for 45 minutes

And 45 minutes later, what a delight !!!!!!!

must be added to the output of the furnace hot clafoutis powdered sugar

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you got that has everything Woke!

nice little recipe to decline as the fridge!


The wok, an essential The wok (Cantonese Wok, Mandarin [Hanyu Pinyin]: Guo, Chinese Traditional: 镬; Simplified Chinese: 镬) is one of the basic kitchen utensils the Far East.

Apart from that, c is a kind of pot that takes a little skillet.


To make it simple:
Chinese noodles (cook 3 min)
boiled vegetables: peas, zucchini, finely grated, shredded fennel, carrots, soybeans, asparagus, lemongrass, garlic, onions FRESH!
step one, cut or shred vegetables, dip 2 or 3 minutes in boiling water, rinse with cold water when the time comes, they must keep their colors and crisp!

put them all into the wok with a nice olive oil, sauté with a little soy and a little broth, then add the cooked pasta, and voila!


bowl or slightly hollow base, and wand of course!

AP Good!

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apples, pears and scoubidou da

small passage at the Orchard Levallois to prepare a new dish!

And where the beautiful, the good, Datte giant asparagus wild chilies marinating, rhubarb, almonds ... here it sells short the dream!

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ahhh you saw!

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saffron rice cold or warm
capers

shallot pickles
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radish and salmon fillet raw or smoked

a drizzle of olive oil

Tabasco green

celery salt pepper paprika cumin

PEIT a Chinese bowl or a ramekin

everything must be clean and chopped fairly fine. In a bowl make a mixture of all keeping a few more pieces to the top, and rice in a third bowl.

put at the bottom what will be the top of the tartare.

Ie So essentially the color salmon avocado dice and a can of sliced radishes.

Then fill to 2 / 3 of the filling, finely chopped, and a third with rice.

Once everything is filled, invert on a plate, serve them up with a salad, why not the salad, or spinach leaves.

Bon Ap