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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