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SCARY HALLOWEEN ... but also greedy;))


Warning! The return of ghosts, witches and other monsters is scheduled for 31 ... But are you ready to welcome them?

Skull Greedy

Ingredients: 6

• madeleines
• 6 marshmallows licorice rolls
• 100 g dark chocolate 58%

Preparation: Cut

• the boss of your madeleine, make a hole inside of it, enough to return your skull
• Cut marshmallow cheeks of your head, make a slit for the mouth
• Cut small pieces of licorice, make two holes for eyes and one for the nose with a toothpick, push small pieces of licorice inside
• Melt your chocolate in the microwave one minute then dip the cut part of your madeleines
• Put your head in the hole provided for this purpose
• Leave in the fridge 1 / 2 hour

WITCH MAGIC POTION

Ingredients:

strawberry syrup or blood bat
cola or juice crushed spider
juice apples / pears or cat pee
sugar
red dye

Preparation:

Removing a little sugar on a plate with a drop of red dye and roll the glass over
Mixing in a large glass of fruit juice, a glass of juice crushed spider, a glass of cat pee and a drop of blood of a bat, a mixture
It remains you to poison your guests;)

MUFFINS SPIDERS

Ingredients for muffins:

115 g flour 50 g sugar

1 tbsp baking powder 1 tbsp
cocoa

1 egg 125 g
yogurt 1 tbsp oil 1 pinch salt

for decoration Ingredients:
6 tbsp honey 6 tbsp
vermicelli chocolate
10 rolls of 12 small candy licorice
round

Preparation for the muffins :

Sift together flour, sugar, baking powder and cocoa
In a bowl, beat egg with yogurt
Add oil and a pinch of salt Mix the two preparations
without too knead
Pour into 6 buttered muffin cups or greased and bake 25 minutes in preheated oven at 180 ° C
Check cooking by pushing the blade of a knife: it should come out clean
Let them cool on a rack

decoration spider :

Brush each muffin with a tablespoon of honey
Divide the noodles into chocolate to make the hairs
Press 8 pieces of licorice for the legs. You can make holes slightly muffins with a toothpick.

Source: O Delights

HAPPY HALLOWEEN TO ALL!!

Loves To Suck My Nipples

PASSION CREATIVE WORKSHOP 2009

November 13, you must note the date you because that day Conforexpo / Creative Passions these are open again to the bloggers for a day Meals intense, colorful program looks more like every year:

10:30 to 11:30 Mercotte of Cooking Mercotte: Macaroons

11:45 to 12:45 ANNE papilla and pupils: "Confit Jar duck, mashed chestnuts and fluffy oatmeal cookies and chocolate chips for a gourmet gift "

13h - 14h BERANGERE home Bergeou: Organic Food: vegetables Clever

2:15 p.m. to 3:15 p.m. CECILE of linen and towels: Menu citrus blinis and grapefruit chutney smoked trout, arugula and lemon linguine and chocolate cake and orange

3:30 p.m. to 4:30 p.m. JOËLLE Auntie Jo Funny Little Kitchen: Cooking in the microwave

4:45 p.m. to 5:45 p.m. MOOK of French bento: Bento Workshop: Tips and tricks to fill his lunchbox

18h - 19h VERONIQUE Cooking Metisse: Asian Bites: small recipes for cocktails, or for my bento

7:15 p.m. to 8:15 p.m. AUDREY Maid Ma Cuisine: crisp and toast

8:30 p.m. to 9:30 p.m. AGNES of the Querancia Cuisine: Southwest Cooking

You will notice the last line, I was fortunate to have been invited to take you into the early evening on the roads Our South-West for a gourmet journey, see very greedy)

To register for workshops, you just follow the CLICK , the number of places is limited to 10 so do not delay too;)

creative passion is the 12 to 15 November at the exhibition in Bordeaux Lac

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Spice Bread or how I was entranced by Indian cuisine

This is not a simple recipe that I share with you today is a big favorite for a kitchen that I travel and discover voraciously for several months through various books, including "Pure and simple" Vidhu Mittal and Beena Paradin. It's a real pleasure to open up a new kitchen, different, exotic offering juggling spices, seeds of all kinds such as onion seeds that we will use in this recipe. I immediately fell for this bread with spices when I opened this book, it is an ideal accompaniment to any dish with legumes or vegetables. It is possible to bake the bread in the pan, I tried both methods with a broad preference for baking because the dough rises, browns evenly in the center of the bread crumb is formed a soft, fried you a result which resembles the idea of course a chapati. If you tried this cuisine, I can also advise you on new book "India" and Beena Paradin Padmavathi, is an extraordinary journey across the Indian culinary art photographed by Isabelle Rozenbaum besides I had completely cracked a book of the same Collection "Thailand the kitchen of my mother" of Anchelee Tiaree I can only advise you as it is beautiful, all photographed by Isabelle Rozenbaum to the delight of readers. Let's go all the recipe even after this error literary) I found all the spices I needed in Eurasia for Bordeaux, you can use of pepper in place of soft putting half the dose, if you have no powder but fennel seeds, a bit of a blender or pestle will do the job, not cilantro always easy to find I know it would be a shame not to have because it is important in this recipe but parsley will find its place in these delicious buns. For powdered mango, I can not help you, I know hard hard it is Dorian who has kindly offered me,

Thank DORIAN

Rho yes, I almost oufff leave you without direct you to the ticket Dorian who speaks these words to him (careful, there is a significant risk that you may be totally in love) the book of India Beena Paradin and Padmavathi.

nice day:)

ingredients of bread dough for 7 :

• 250 g flour T55
• 1 teaspoon of yeast open
• 2 tbsp yoghurt Nature
• 30 ml of milk
• 1 / 2 tsp sugar
• 30 ml vegetable oil butter
• water 1 teaspoon salt
  

Dorian thank you;)

Ingredients for stuffing:

• 2 potatoes medium
• 1 tsp sweet red pepper
• 2 pinch of mango powder
• 1 teaspoon shaved fennel powder
• 2 tbsp fresh coriander
• 2 pinch of salt

Ingredients for topping bread :

• 2 tbsp of onion seeds
• 2 tbsp coriander Fresh

Preparation:

• In a bowl, mix flour with salt and yeast
• Beat yogurt with milk and sugar then pour into flour , add the oil and work with water until the dough is very flexible as you let stand two hours
• Meanwhile, cook your potatoes in salted water until you can enter the tip of your knife in it
• Once warm, peel your potatoes and then cut mashed
• Mix all stuffing ingredients with your potatoes
• Divide the dough into 6 or 7 balls, flatten with your hand and place 1 teaspoon of filling, fold the edges and well close
• flatten on a baking your buns, you'll sprinkle onion seeds and fresh coriander finish rolling pin to flatten
• Bake your cakes in the oven at 200 ° C at 5 minutes on each side
• Place the bread in a baking dish, spread with butter and serve
  

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Small Biscuits for tea with vanilla;)

Martha Stewart has struck again, this time I threw myself into making small shortbread with vanilla extract which is called Spritz which have the shape of a wreath by the The author of the book of the Bible all cupcakes . With my new cookie press into the hands it was impossible to stay on my hunger and to make only one form;) Especially that I had to recover from the afternoon that we spent with Mary trying to make something of my old cookie press (God rest his soul) that I used to say to all our sanity because we both had a terrible time to do anything hence my new purchase. These little shortbread cookies are fine, strong enough to be packed in bags and be offered a small taste of cinnamon will seduce you, I made the recipe the same one the quality of butter is different since I used butter salty, I invite you to do the same, it is a joy to find the crunch of sea salt in the baby teeth. These cookies will keep for 4 days in an airtight container until they arrive there;)

Ingredients :

• 500 g flour 2 T 55
• vanilla
• 200 g caster sugar
• 350 g salted butter (the recipe there are 350 g of butter and 1 teaspoon salt )
• 2 large egg yolks
• mixture to sprinkle on your baked cookies: 1 tsp cinnamon + 1 tbsp caster sugar
  

Preparation:

• Preheat oven to 180 ° C or gas mark 6
• Put the butter at room temperature to soften
• Split the vanilla beans in half and get the seeds with the tip of a knife
• In a blender, add the vanilla seeds into the sugar, stir about 3 minutes
• In the bowl of a food type kitchenaid put your butter and sugar until pale and is preparing foamy (use whisk)
• Add egg yolk, then the second mix until well incorporated in the preparation
• Remove the whip and then put the hook, it's time to incorporate flour gradually and mix on low speed. Your dough should be smooth and homogeneous.
• Make a ball that you place on a parchment paper
• Prepare your plates cooking, do not use paper baking because the dough does not stick to it, your dough will stick to the device. After several attempts, I opted for silicone is the ideal but with only one carpet, we had found a solution and I must say that the foil is not bad at all, only snag holding the foil when using the press to the dough adheres to it
• Fill your press cookie dough, but not completely should not there have too much to the indoors under penalty of having too much pressure and to obtain small shapeless heap
• Press biscuits on plates spacing them, bake 10-12 minutes until edges are golden
• Meanwhile, combine cinnamon and sugar. Sprinkle this mixture over the warm cookies
  

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sweet burgundy


I found pleasure Anne, Audrey , Babali , cacaille I was delighted to meet on this occasion, and Jean-Marc then Joelle and Mary for a workshop organized by culinary Sweet Bordeaux which includes 11 names of Sweet white wines. With the participation of BNPH and sweet-Chief: George Gontrand who was kind enough to let us taste food and wine.

We started our tasting with cheese and biscuits accompanied by a first side of Bordeaux "Duchess of Graman" 2007

The leader has crafted slices of chili at St. Jacques Espelette raw Bayonne ham and accompanied a Castle Peneau 2006 Cadillac name.

This recipe with Cabécou Perigord breaded curry conquered me completely, she was accompanied by a Chateau Bellevue Crabitan 2006.

These small turnips, carrots and onions to golden raisins were served with a Sauternes 2005-Area Monteils are fallen, I treasure the art of cooking chef who consite initially to caramelize vegetables and then deglaze with the white vinegar. Vegetables are coated with a light caramel, really very good:)

teaspoons of feta cheese, Ossau Irraty Salsa, dried apricots, green pepper confit and Argan oil is a whole program is not it? all accompanied by a castle Prada-Barsac 2006



This recipe pears and blue sheep, with its salad of baby spinach leaves me really amazed by its color. Delicious!

For this last recipe Gotrand George, I completely broke down so much so that I have noted the names of dessert we tasted (in moderation course). I wanted to remake it at home but lack of time I could buy the syrup coconut but I can say that it convinced me to have in my closet just to make and remake mangoes spicy that you can see pictured below.

Ingredients: 6

• too ripe mangoes, peeled and cubed
• 1 1 / 2 cup sugar
• 1 1 / 2 cup syrup
• coconut 1 cup water 1 cup
• white wine vinegar 1 tbsp
• cinnamon
• 1 tbsp cloves 1 tbsp
• chopped fresh ginger

Preparation:

• Mix all ingredients in a saucepan, with the exception of mango. Boil for 5 minutes then add the mango and cook over low heat 5 to 10 minutes depending on ripeness of fruit. Serve cold with whipped iced see the exotic fruit.

Anne exactly a post about this delightful shared moment in which she presents a recipe for warm oysters with Sauternes made by the head absolutely delicious if you try it by CLICK ;))

Removing Mold From A Tent Trailer

Cakes From

is watching a television Julie Andrieu I saw this recipe, just redo the copy / paste does not amuse me, I wanted to make my little personal touch,
replacing wheat flour with chestnut flour and corn. Change vergeoise the muscovado sugar with that hint of liquorice seemed interesting because of its marriage with the beets. I must admit he never tested in preparation of beet sugar, but I do not doubt that I would find it so good, the association with the apricot is perfect, it's a small snack to eat at breakfast ;))))





18 muffin cups Ingredients: 1

• large organic beet 400g
• 130 g chestnut flour
• 70 g corn flour
• 240 g butter 110 g
• soft dried apricots
• 50g walnuts whole Perigord
• 200 g muscovado sugar 3 large eggs
• bio
• 1 teaspoon baking powder

Preparation:

• Preheat oven to 170 ° C is 5-6 th
• Peel the beets using a frugal, grab a pair of disposable gloves so you will not have their hands stained Pink:)
• In the bowl of a mixer, place the beets, halved, Perigord nuts and soft dried apricots, mix until small pieces
• In a mixing bowl, using a whisk the eggs and muscovado sugar
• Add the flour, baking powder and mix to obtain a smooth mixture
• Stir in beets, walnuts and apricots mixed with a spatula to mix
• Using two spoons, fill muffin cups three-quarter
• Bake 40 minutes
• Unmould warm or cold)
  
  

I suggested this recipe the game Natasha if you wish to attend the game address here: "Customize your favorite dessert without gluten

Can You Use Regular Salt For Sea Salt Spray

beet goat cheese, from Grison meat and asparagus ... all in a jar??

I recently discovered the Bündnerfleisch after some research I discovered that it originated in the canton the same name - the canton of Grisons. Deemed healthy and natural, it comes from mountain farms that thrive in a protected environment ... ... Its manufacture is ancestral, almost as old as civilization Bern. This delicacy is made of the finest cuts of beef, which are seasoned with a spice mixture, then dried in the fresh air and invigorating the valleys of Grisons. In short, it's jerky some will say. Others prefer to keep a little mystery and report that the manufacturing Bündnerfleisch requires a knowledge jealously guarded by a few Insiders who will pass it on from generation to generation. To keep is simple, keep preferably whole pieces of Bündnerfleisch dry and cool place, preferably away from light. Wrapped in tissue paper or parchment well protected refrigerator, it can be kept several weeks. The meat is absolutely perfect as an aperitif associated with a goat cheese cream pepper to taste Espelette is really delicious. The older is married with the sweet mixture of fresh small green asparagus, trying urgently;)

Ingredients 6 + 6 glasses small bites:

• 1 small glass jar of small green asparagus
• 400 g of fresh cheese
• 2 tbsp olive oil 5 sprigs
• basil 2 tbsp 0% cottage cheese
• groups Bündnerfleisch
• 2 tbsp walnut Perigord
• Espelette, salt

Preparation:

• In a bowl, put the cheese, olive oil and cheese, mixing well
• In a freezer bag you put two tablespoons of nuts, close the bag and then rock out by typing with a rolling pin, add to your mix
• Sprinkle a few tablespoons of chili powder espelette to taste with salt and then, mix
• the aid of a pocket Socket, fill your glasses
• Chop the cilantro you turn on the mixture
• Roll the asparagus in the Grison meat, put on glasses

Small very nice alternative: a slice of meat Grisons place a teaspoon of cheese mixture with the goat and two small asparagus roll. For an appetizer is not only unique but also very good!!

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tart apples version verrines


Is it possible to speak of apple pie in glasses, I would say yes you're mad) is a delicious recipe jar easy to realize that I found in Audrey which I brought a few changes according to the ingredients I had on hand, and the method of preparation of apples which I invite you to visit version . I love the combination of mascarpone very smooth fruit, with the pippin I found the perfect mix. With the crisp gavottes that you can take nature but also in chocolate ... I tested the two are alike. It will take you just adjust the sugar into the mascarpone because for me it was perfect but for me it lacked sugar sir, for you to see what best fits your taste, remove or add one to two spoons;) Serve chilled!! good day.

Ingredients for 6 glasses:

• 3 pippin
• 5 tsp sugar
• 250 g mascarpone
• 6 tbsp of cheese O%
• 1 vanilla bean
• Liquid caramel and vanilla
• 6 pancakes gavottes crumbled
  
  

• Preparation: Peel your
  
  
  pippin apples, then remove using the core of your thrifty
• In your steamer, place your potatoes in aluminum foil to make a packet, let steam for 1 hour
• Meanwhile, in a bowl mix the mascarpone, cream cheese and sugar with a whisk, adding the vanilla seeds taken from pods, beat well until mixture is smooth and creamy. Put in a pastry bag with a star-shaped tip and then refrigerate.
• When your apples are ready, waiting for them to cool and then mash with a fork
• With a small spoon to put your applesauce in the bottom of the jar with a few small pieces of gavottes
• Remove the pastry bag from the fridge to fill your glasses that you will cover with caramel and vanilla (wahine)
• Sprinkle a few pieces of crumbled gavottes
• A trip to the fridge before serving and voila;)

A big thank you to Silvia for sending me these two very nice books in the blogbook organized by Natthou , kisses to you both;)

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V ere many coloring for children including Halloween coloring to do online. A fun and entertaining site not to be missed!