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Cream of Pumpkin in Coconut Cookies

Here's a little mellow sunny which is not too much on your plate at night especially after facing the cold of recent days.

Ingredients: 1 kg

• pumpkin 2 potatoes 4 carrots
• 2 onions
• 50 cl homemade vegetable stock, see recipe at sandrine ;)
• 20 cl coconut cream
• 400 ml coconut milk
• 2 teaspoons curry
• 1 teaspoon ground ginger
• 20 g butter salt

Preparation :

• Peel all vegetables, wash and cut them into pieces roughly
• Brown butter in your pan with the onion until it becomes transparent
• Add the vegetable stock, milk and coconut cream
• Put all your vegetables into your prepared pan
• Add curry, ginger and salt
• Cook over medium heat 30 to 45 minutes, the test of whether your vegetables are ready is simple, if you plant a knife in your vegetables like butter, great!
• Mix everything with your diver
• Serve with small croutons

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Polenta Bread


A little sweetness that will brighten up your taste buds at the coffee;)

Ingredients:

250 g flour 120 g polenta
• 250 g salted butter
• 140 g caster sugar 1
• finely grated lemon zest 1 large egg
• + 1 yellow
• 1 teaspoon of vanilla extract

Preparation: Preheat

• oven gas mark 6 or 180 ° C
• Mix flour and polenta in a bowl
• Melt butter cream to make it 30 seconds in the microwave
• In a bowl put the butter, sugar and lemon zest, mix
• Add eggs and vanilla extract
• Stir the mixture gradually flour and polenta
• Put the dough in a pastry bag (use to get the effect of Photography a sleeve-shaped star)
• On a baking sheet lined with parchment paper, form S, taking care the space of a few centimeters
• Bake for 15 minutes until golden brown cookies
• On a baking sheet coated parchment paper

Source: The bible of all biscuits Martha Stewart published by Marabout

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This recipe comes from my sister-and that j love it very simple to do because, along with a nice green salad type Batavia. It is just enough that you look in your closet then you make your choice of tuna, shrimp or a fish fillet is not who is the taker, presto,) You can submit your bread fish either in a part family loaf pan or in individual portions but in muffin tins. It only remains for me to wish you a very good Sunday:)

Ingredients for 6 small cakes:

• 6 eggs 1 can tuna
• 120 g white fish cooked
• Tomato (1 medium canned)
• 20 cl whipping cream 3% mg
• few black olives salt and pepper
• 
  

Preparation:

• Preheat oven gas mark 6 or 180 ° C
• Beat eggs in a bowl
• Mix the cream and the tomato paste with egg
• Add white fish and tuna, crumbled and olives that you have taken care to cut into small pieces Salt and pepper
• Put the mixture is in a buttered cake pan or in small individual servings
• Bake for 45 minutes
• Serve hot or cold with a salad.
  

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Fish and Sweet Potato Gratin of Pumpkin Pie

If I told you that since Monday, we are confined my family and myself at home due to H1N1, and frankly my perception of it is funny to -100 on the scale of rigolatitude. While still keeping a good mood because he did not exaggerate Nor finally anyway:) I thought that a small dish with warm colors of the sun would be welcome on our plates, and indeed the sweetness of sweet potatoes and pumpkin in fact allied to fly my greatest happiness for the appetites until then were very small.

I wanted to thank all my family and friends for their precious little words, Sandrine brings me back to school lessons for Pomeranians and I'm big kisses to members of the association "bracket" for which Tomorrow I'll have a great idea.

personnnes Ingredients for 4:

• 400 g pumpkin
• 400 g potato 1 onion, sweet
• 2 tbsp olive oil 2 eggs
• 20 cl whipping cream
• 20 g butter
• 1 / 2 teaspoon paprika 1 pinch
• nutmeg
• 80 g gruyere
• 2-3 sprigs parsley
• salt and pepper

Preparation:

• Preheat oven gas mark 6 or 180 ° C
• Grease baking dish. Grate cheese.
• Peel the pumpkin and sweet potatoes. Cut into pieces. Mince the onion.
• Heat olive oil in Dutch oven and let onion, sprinkle with paprika.
• Add pieces of pumpkin and sweet potato and cook for 10 minutes, stirring occasionally. They must remain firm. Salt and pepper. Transfer to a baking dish.
• Beat eggs, cream and a pinch of nutmeg in a bowl.
• Add half the cheese, salt and pepper. Pour mixture over vegetables in pan.
• Sprinkle with remaining cheese and parsley. Bake for 35 minutes, then made brown under the broiler 5 minutes.
  

Source: Magazine "Flavors"

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Vegetarian Mushrooms Paris



I recently discovered the vegetable pies, and all that for me is a sacred revelation, because I never imagined that they are as good a hand, but they could eventually replace with so many flavors and tastes of the famous rillettes you know who the other. The magic of the thing is that you avoid fats such as butter you replace it with mashed sweet almonds or hazelnuts. I loved using the cream of coconut that you find now in all supermarkets to the radius of the world, it blends with many flavors of success of the Paris mushroom. You can use this input patty with bread is perfect:) I am greatly inspired by a recipe from the book "Organic Workshop" published in The Beach are making small changes such as cream coconut replaces the soy yogurt, and I did not put yeast malt (3 tbsp) for the simple reason that I did not! It remains for me to wish you a good "spread"))

Ingredients for 4 servings: 250 g

• mushrooms Paris
• 1 large onion 1 slice of bread full
• 20 cl of cream of coconut
• 3 tbsp dried parsley
• 1 tbsp almond puree
• olive oil salt
• 
  
  

Preparation:

• Peel and chop onions, put them in an oiled pan until they become translucent
• Wash with a damp towel and then chop your mushrooms to cook them in pan with onions.
• When the mushrooms are cooked, put the coconut cream and almond puree, wait until it melts in the pan. Put the parsley.
• Place in your robot, then add the bread mix.
• Season with salt to your liking, then refrigerate until serving time.
  

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traditional Italian recipe: Tartiflette


A cooking and eat during the long winter evenings ... ;)

Ingredients

- Potatoes
- Bacon
- A large onion
- Fresh cream (it's even better!)
- One of reblochon Savoy (And not a "cheese tartiflette"!)
- Salt and pepper

Preparation

- Wash, peel and cut potatoes. Traditionally, it must be cooked au gratin (ie sliced), however, personally, I am cooking in the pan before baking.
- Fry the bacon and onions, a small drop of white wine will add a little flavor when cooked.
- Mix potatoes, onion and bacon, salt (just a little) and pepper and pour into your dish.
- Drizzle with cream (a small brick is sufficient).
- reblochon Cut into quarters. Then cut each quarter in the width direction of the cheese. Caution, do not remove the crust Reblochon! Then arrange the pieces of cheese (crust side up) on potatoes.
- Place preheated oven until the surface is golden tartiflette (40 to 45 minutes)

Here! Accompanied by a green salad, the Tartiflette is a delight.

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Tartiflette


V his is the winter has arrived and has already installed. Who says winter, "said ski and ski," said Tartiflette! As good as I tilt, I can not miss the opportunity to talk about my favorite dish!

To be honest, I was wondering a few days ago the question of the origins of tartiflette. And then, hoo great disappointment, a little searching on the net, I learned that this dish was created in 1980 and it is essentially a marketing product. A myth crumbles for me!

In fact the recipe was invented by the Union Interprofessional reblochon losqu'il decided to boost the marketing of the cheese ... I thought that it was a traditional recipe, well it missed !

By cons, what you can not take away is the fact that the OUR has become tartiflette dish, the emblem tilt!

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Browines marbled chocolate and peanut butter for the greedy (or greedy??)

There is not much to say except WONDERFUL, if you're like me peanut butter lover, this is exactly what you need!

Ingredients:

• 115 g salted butter
• 200 g dark chocolate 70% cocoa 100 g
• flour 1 / 2 teaspoon baking powder
• 100 g caster sugar
• 3 eggs 2 teaspoons vanilla extract liquid

For the filling:

• 60 g butter, melted
• 60 g sugar 200 g
• peanut butter
• 1 / 2 c to c vanilla extract liquid

Preparing for a mold of 20x20 cm:

• Preheat oven to 160 ° C
• Place parchment paper on the bottom of your mold
• Melt your butter 1 minute in the microwave with chocolate, stir
• In a bowl, combine the flour, baking powder and then add the butter and melted chocolate with a whisk
• Add eggs and vanilla, mix until a smooth paste
• Prepare the filling in another bowl, your dough should be homogeneous
• Pour a third of the chocolate mixture into the mold that you spread
• Sprinkle small pile of peanut butter mixture then pour the remaining chocolate dough with a spatula to gently mix the two preparations in order to get a nice pattern on your brownie
• Bake for 45 minutes then let cool before cut out squares and served throughout the afternoon tea ... we had not said it was like for GOURMET:))

Source: The bible of all cupcakes from Martha Stewart to publish Marabout

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Recipe: Quince paste




Ingredients 2 kg of quince
1 kg of powdered sugar Preparation



Rub the quinces with a cloth to remove the fuzz that covers them.
Cut quinces into 4, remove the center pieces and peel. Cut quinces into chunks, cover with water and cook them about thirty minutes.
When they are cooked, the quinces are tender.
Drain. (You can keep juice if you want to make jelly!)
Weigh quinces and add 500 grams of sugar per kilo of fruit. Mix and move to the mixer until a smooth paste, then turn to low heat in a mélamgeant wooden spoon, until the pastry is dried out. Cover plate with wax paper and Etalle y quince paste.

Place dough in a dry and fairly warm, then allow to dry the dough for a few days. Once the paste has dried, cut small squares (or use a cookie cutter).

The quince can be stored for several weeks.

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Waffles Dessert

amazing experience, see "exciting" to be invited bloggers with friends for a session Kitchen Workshop Alain Cirelli, rue Condorcet in Paris around the kitchen to the coca-cola. Many recipes were carried out under the direction of Chief Charles including the famous chicken coca cola, a small salad shrimp dumplings its foie gras and poultry, poached pear coca cola and a panna cotta. During the workshop brings back a recipe for waffle top made me the eye, but after testing the recipe said I was a little disappointed because I got waffles with no place to see if I may say Raplapla. I am part of the base of a recipe I make very often based on the book by Trish Deseine, most of which is his recipe is low in sugar, made up of whites can get a waffle very Light, crunchy outside, soft inside, swollen with short block only happiness! Reduce coca cola syrup gives a strong taste that will be an ally for all your preparations. Think of how your reduction in a skillet rather than in a pot, it goes faster. In terms of whipped cream, be sure to put your utensils of the robot in the refrigerator for your whipped up correctly, run softly off the rim of your bowl while whipping turns, you'll see the color of whipped cream change slowly. If you have time and a pastry bag, I can only advise you to use a star-shaped tip, it gives a result as good as greedy ^ ^


Ingredients:

• 150 g flour
4 egg yolks 6 egg whites
• 100 ml reduction of coca cola (330 ml coca cola)
• 150 ml of whole milk
• 50 g caster sugar
• 100 g salted butter
• whipped coca cola: 40 cl of liquid whipping cream and 660 ml coca cola
  
  
  Preparation:


• In a large bowl with a whisk, mix egg yolks with milk
• Stir in flour In a saucepan reduce coca cola 33 cl until about 100 ml which you mix 3 / 4 in the bowl with the eggs, milk and flour, mix well
• Beat until stiff egg whites and fold them gently the rest of the dough by lifting it well to keep a maximum air
• Cook the waffles immediately in a special machine
• After putting your bowl and whip your robot in your fridge, get your full cream whipped by adding little by little coca cola you'll actually reduce syrup, there was the equivalent of two cans of 660 ml to give you an idea I could do was more than the value of a small bowl after reduction . I kept to coat whipped cream.

A big thanks to all the team coca cola well as Elodie for answering all our questions with great transparency.

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original coca cola for a "Royal Christmas"

Two layers of hazelnut fondant topped dacquoise a crispy praline, accompanied by a cloud of whipped milk chocolate, dessert will be a Royal Christmas greedy.

Ingredients for 4 people: For

Dacquoise:
- 90 g powder
hazelnuts - 100g whole hazelnuts
- 100 g icing sugar
- 3 egg whites
- 35 g sugar

For praline pastry:

- 400 g chocolate pralinoise
- 170 g pancakes lace
For the whipped milk chocolate
- 150 g milk chocolate
- 20 cl whipping cream liquid

Decor:

- powdered sugar caramel


Preparation Dacquoise:

- Preheat the oven gas mark 6 or 180 ° C
- Crush the hazelnuts and roast them in a dry skillet.
- Beat the egg whites until stiff incorporating granulated sugar several times.
- Mix the hazelnuts and powdered sugar, add them to the whites gently
- Put parchment paper on a baking sheet. Roll-out dough, sprinkle with toasted hazelnuts that will sink gently with the palm of the hand.
- Bake for 15 minutes convection
- Remove and let cool
- Turn the Dacquoise, moisten the parchment paper with cold water and gently pull

Preparation for praline pastry:

- Melt the chocolate pralinoise microwave one minute, stir
- Crush your crepes and stir chocolate lace
- Spread this mixture over the immediately dacquoise
- Put in refrigerator 30 minutes

Preparation for Chantilly Milk Chocolate:

- In the bowl of your food cold, whip the cream until whipped cream
- Meanwhile, melt one minute your milk chocolate in the microwave
- Stir ¼ Your chocolate cream, mix well
- Put the remaining whipped cream into the chocolate, stirring gently
- Put the mixture into a pastry bag fitted with a sleeve star

Editing:

- Cut the Cake Using pastry circle, put the cream on 4 cookies, put the other on top. Add a dollop of whipped cream on cake mounted.
- In a skillet, you put powdered sugar on medium heat until a caramel brown, then using a spoon made of parchment paper on a son as you wish, leave to cool.
- Place your creation on the edge of your cake with whipped cream.

dessert I presented as part of the meal to the bloggers lounge creative passions ;)

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The sweetness of the quince


Q hen I eat quince, it reminds me of my childhood. Most likely because I do not eat often and early quinces that I ate in my life are those who fell from the quince of my grandparents! It must be said that the smell of quince is quite strong, so striking and somewhat strange shape. Did you know that the quince comes from the shores of the Caspian Sea? Yes, yes ... Greek and doted. The Romans, meanwhile, even used it to make perfumes. In France, today it is grown mainly in eastern and eaten in the fall.

There are many recipes for cooking the quince, but know that he still eats cooked: stewed fruit, jam, jelly, fruit paste and there are even liqueurs quince.

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RISOTTO OF THE SQUASH FALL

C is a recipe that Valerie and Marie ° ° ° have done during their workshop in thermomix Conforexpo held last Sunday, I wanted to remake this great dish at home for a taste of my family, having a freezer full of pocket Cube pumpkin from the garden, I track everything I can do with it. It is a creamy risotto very easy. Since I do not thermomix, I simply adapted the recipe. I served with sea bream fillets prepared in foil in the steamer at the same time as my pumpkin cubes.

Ingredients:

• 400 g special risotto rice (or arborio rice)
• 4 tbsp olive oil
• 1 liter of water
• 1 cube of vegetable stock
• 1 kg pumpkin
• 3 tbsp of mashed almonds (organic grocery) 2 shallots
• Salt

Preparation;

• Peel, remove seeds and cut into cubes the flesh of your pumpkin to cook it 30 minutes into your steamer.
• Remove the skin from shallots, chop finements.
• In a large pot, pour olive oil to fry the shallots for 10 minutes.
• Pour the rice on shallots, slowly pour the water along with your cube vegetable stock, stirring constantly.
• Put three tablespoons of almond puree, mix
• At this point, your rice will be fully inflated, its color will be white rather than translucent, it's time to bring your pumpkin in your baked casserole with rice Mix well.
• Season with salt to taste.

Marie and Valerie

Sandrine Teddy and very attentive ... would not it time to taste the chocolate cake?? Lol

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AMARETTI MOIST LEMON


Crunchy on the outside, melting inside, these delicious treats are perfect for coffee time ... or tea!

Ingredients:

• 250 g sugar 140 g
• egg white (about 4 egg whites)
• 375 g almond powder
• 1 lemon zest 2 teaspoons
• c bitter almond flavor
• Cassonade
  

Preparation;

• Mix dry ingredients.
• Mount your egg whites.
• Mix gently with a spatula your egg whites with the dry ingredients.
• Preheat oven to 140 ° C.
• Make balls of dough in the palm of your hands, lay them on a baking sheet lined with parchment paper, gently flatten with palm of hand. Bake 30 minutes
• at 140 ° C
• At the end of thirty minutes, pour over the cakes of brown sugar and then you go up the oven temperature to 220 ° C for 5 to 10 minutes depending on the color of your amaretti.
• Cool off hot plates.

Source: My Father I thank ^ ^!

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Conforexpo Why 2009??

Because Mercotte is beautiful buttons ... and my favorite is the one with cardamom without discussion ^ ^

Because that Anne has always super good ideas, that its cookies are to die ...

Because I treasure the past two years the revenue of my first workshop with Bio Bergeou , and that I longed to see it ...

Because his Princess made her first steps and I am very happy to share these moments ...


Because I'm totally a fan of humor Cecile ... and cuisine ...

Because the sweetness of Joel and his smile make me fly ...

Because Mook makes me dream with his little boxes, and I also want to have fun:)


Because Veronica takes me a I love cooking ... and the fragrance is divinely shrimp women lolll

Because sketch of Audrey were very hungry ...

Because two fairy have watched with great affection on me ...

Because I was happy to find you , share and I wanted to thank you for your smiles and your trust! !

For all that I loved being there!!

A cuckoo Dumé , Jeanne , Mary Indies , Valerie, not to mention Nathalie, who came specially from Nantes share his good mood.

Thanks to Nathalie Dominguez and Pascale Diacono.

Thank marie ° ° °, Cecile and Nathan for your photos, the battery of my camera left me fall just at the end of the workshop to Mook.