No Door From Bedroom To The Bathroom

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.

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Duck breast with figs


is a recipe that I made at the workshop Conforexpo this weekend. I do not worry too say ... Following the next post:)

Ingredients for 4 people:

• 2 duck breasts 8 fresh figs
• 25 g butter 2 beautiful
• tablespoon honey arbousses (or honey acacia)
• 1 tbsp balsamic vinegar
• 1 pinch ground ginger
• salt and pepper

Preparation:

• Quadrille skin of duck breasts in lightly with a knife cutting into the flesh without damaging
• Cook in a frying pan first 7 minutes and 3 minutes skin side flesh side
• Meanwhile, wash and wipe figs, cut in half.
• Melt the butter in a pan to cook the figs
• In a bowl, mix the honey, balsamic vinegar and ginger powder
• Add this sauce to the pan and simmer 5 minutes, stirring figs so that they permeate the sauce well
• When the breasts are cooked, place them in a foil wrapper of a ten minutes to finish cooking the meat to heart
• Cut the duck into slices, divide among plates, place next 4 half figs and drizzle with sauce and serve immediately

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Recipe: velvety Pumpkin Recipe


Q hether for Halloween or Thanksgiving in November pumpkin recipes can be enjoyed here, here the velvety pumpkin . Creamy to perfection, this mellow yet very simple to make is always a hit!

Ingredients - For 5-6 people

- 1 pumpkin (about 2 kg)
- Fresh Cream (200 ml)
- Nutmeg
- Salt and pepper

Preparation

- Cut the pumpkin into large chunks using a sharp knife and sharp.
- Remove skin
- Cook pumpkin steam or pressure cooker for thirty minutes
- Once cooked, mix the pumpkin, gradually adding the cream.
- Finally, add salt, pepper and nutmeg.

Here! Ideal as a starter, this velvety pumpkin is greatly appreciated!

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Thanksgiving: Pumpkin Pie


At the occasion of Thanksgiving, pumpkin pie Pumpkin Pie or a tradition. Both spicy and sweet, this is a true delight. Here is a recipe. Quite honestly, I do not know if this is the traditional recipe for Thanksgiving, but the result is delicious and original!

Good Thanksgiving!


Ingredients - 1 short crust
- 1 kg pumpkin
-
3 eggs - 150 g brown sugar and vanilla sugar sachet
- 2 cu. S. flour
- 20 cl cream
- 50 g butter
- cinnamon (1 tsp. OC)
- ginger powder (1 tsp. OC)
- nutmeg (a pinch)
- one or two cloves
- 50 g coarsely chopped walnuts
- a little dark rum
- the zest of an orange

Preparation

Cut the pumpkin into cubes and place in large saucepan. Sprinkle with sugar and vanilla sugar, then let stand.

Prepare the pastry in a dish.

medium heat, cook the pumpkin for a twenty minutes by covering with butter. Then remove the lid and continue cooking until the liquid has evaporated.
Once cooked, coarsely crush the pumpkin with a fork and let cool. Add spices, flour and walnuts, rum, beaten eggs, cream and zest.
Mix well and add sugar if necessary.

Pour mixture over batter before spreading into a dish, then place in oven at gas mark 6 for 40 minutes.

The cake can be eaten cold or warm.

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terrine of foie gras mi-cuit without a liver??

Simple to make, foie gras mi-cuit is worth the detour. Very proudly I must say, I did enjoy my friends when they came home to do a dress rehearsal of the workshop will be held tomorrow (no comment ^ ^ ).
course as I am not stressed ( even on a simple test ), I was to tell them ...

- Terrine of foie gras mi-cuit "foie-free" (instead of saying nonfat )

It's not that hard of caffeine! it promises no nice balls ?!?!?

Ah! me, I tell you tomorrow that I find deeply any the small team of wonders of Mercotte of Mook, Maïlys , ° ° ° Mary , Marie, Stephanie and, of course you ^ ^. With a very big thought for Sandrine and Teddy which will unfortunately not be present: (

What is interesting about this recipe is that you can achieve it two days before Christmas and New years, that it does not alter the taste of foie gras because, apart from salt and pepper can not add anything. Cooking is very simple since it takes place in a bain-marie, I must admit still is a temperature sensor useful to take the core temperature, between 50 and 55 ° C you'll have a foie gras mi-cuit, 65 ° C for a foie gras. ye shall serve the foie gras on a slice of bread accompanied by a delicious dessert!

Ingredients:

• 700/800 g of raw duck foie gras
• salt and pepper

Preparation:

• Take your foie gras Vintage refrigerator 30 minutes before the denervation, it will be easier.
• Separate the two lobes gently tearing them to bring up the large veins
• Take the large lobe, the lay flat on your cutting board, place your knife under water hot and cut it in length
• Enter the veins with a knife, pull gently to bring it. Feel free to look at knife point to other veins. Even
• operation for the small lobe. Do not worry if you tear it to remove the veins, the small pieces used to fill the holes.
• Once de-veined, put your chips in a bowl of cold water with ice cubes and a handful of coarse salt. This operation will clear your liver to remove traces of blood and remove the bitterness of it. Marinate 1 hour.
• Place your pieces of liver on the absorbent paper
• Salt and pepper the bottom of your bowl and then "embed" a layer of foie gras not too thick. Repeat this step until the top of your bowl.
• Put it in a water bath at 150 ° C for 45 minutes, if you have a temperature probe to check the temperature of your liver, it should be between 50 ° and 55 ° C.
• When finished cooking, you cut a piece of cardboard slightly smaller than the dimensions inside the pot, you cover with paper wrap. Place the foie gras on to hold it in place and tamp lightly and you drain the excess fat from liquid.
• Place refrigerate for 48 hours.

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Happy Thanksgiving!


J e know that in France we are not very fond of American holidays, but Thanksgiving is also a perfect opportunity for a good meal! Each year the Thanksgiving date est le dernier jeudi du mois de novembre, donc Thankgiving 2009 tombera le jeudi 26 novembre cette année. In Canada, however, Thanksgiving is celebrated on the second Monday of October. Thankgiving is a day of thanksgiving dedicated to the basic to thank the Indian gods and of having led the first settlers from England and to have allowed them to settle on American soil, particularly through their crops. Today it is essentiellent thank God for all the good things that you arrived during the year! Traditionally, on this occasion, Americans cook roasted turkey , accompanied by a cranberry sauce and share a delicious pumpkin pie (Pumpkin Pie).

Find here of Thanksgiving coloring for kids!

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cornmeal cake with cherries Cinnamon Buns

semolina cake dear to our grandmothers to see our children, but for now it has been re-visited to address the greed of sandrine , which is very kindly came home accompanied teddy , ° ° ° married and Maïlys to support me for the workshop is in preparation or rather being finalized for Conforexpo on the cuisine of the Southwest.

Hey! miss mess, yes it is transformed in no time to miss chocote since she became aware that there are only three days before D-day, so it's head in the handlebar, the boots feet and shoulders waxed I started the countdown ...

... All the same before you leave, I wanted to show you a little bit of the beginning of my studio;)

Ingredients:

• 300 g of cherries cherries in syrup
• 150 g cornmeal
• 400 ml coconut milk
• 200 ml coconut cream
• 1 vanilla pod
• 8 tbsp of potato starch or corn
• 150 g caster sugar
• vegetable margarine butter molds individual

Preparation:

• In a saucepan, bring to a simmer in coconut milk, coconut cream and vanilla pod in half lengthwise.
• soon as the simmering milk, remove the vanilla bean and discard the semolina, stir and cook for 2-3 minutes on low heat. Let cool Remove from heat.
• Preheat oven 5 th or 150 ° C
• Remove syrup from cherries, keep it preciously in a glass
• When the meal is warm, add the potato starch and sugar. I used the syrup from the cherries to wet my meal, which seemed a little dry right in 2 tablespoons
• Pour your mixture into your ramekins using tablespoons and then add a teaspoon of syrup.
• Bake 30 minutes and bake in a bain marie (in the hollow plate from the oven of boiling water)

Friday, October 13, Creative Passion leave the keys from the kitchen of the show Conforexpo to animate again cooking classes during the day of bloggers, will be present: Anne

Lataillade and his blog papillae and Pupils
Joëlle Dubois and his blog Auntie Jo Funny Little Kitchen
Bérangère Igou-Lloret and his blog In Bergeou
Lalanza Cecilia and her blog linen & towels
Mook and Blog French Bento
Audrey Bourdin and his blog My Kitchen Maid
Veronique and his blog Kitchen Métisse
Mercotte and his blog 's Kitchen Mercotte

I look forward to seeing you for this delicious day:)

A big THANK YOU to Sandra, Mary, and Teddy Maïlys for this great day!