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Our daily poison

Tuesday, March 15 on Arte, a documentary not to be missed.

I missed a string of Switzerland, but I could finally watch it with a colleague who had registered. From the website of the Swiss TV:

Our daily poison

Every day, often without thinking, we emptied the contents of our plates. And yet, that actually contain the food we eat, and what risk we are they running for our health?

In this extensive investigation, it is primarily regulatory bodies health that are jeopardized. Standards imposed on farmers as the entire food chain is it really to protect the consumer? What about the 'cocktail' effect that adding small doses of harmful substances in our bodies causes? A film by Marie-Monique Robin (France 2010). Duration 1:52. "

Marie-Monique Robin is also the author of "The World According to Monsanto". To learn more, read his blog on Arte TV .

On Arte, Tuesday, March 15 at 20:40

In the meantime, check out these 2 links:

http://www.arte.tv/fr/Comprendre-le-monde/Notre-poison-quotidien/3673748.html

http://robin.blog.arte.tv/2011/01/30/bande-annonce-de-notre-poison-quotidien/

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cheesecake cynorrhodon

threw myself into the cheesecake. For proportions and the way forward, I dug a little in Oliver , and just in Bernard . Both think it's a simple recipe ... For my part I find long, because we must prepare in advance.

For this recipe, it takes rosehip sauce unsweetened, instructions on the link. I do reserve the freezer. And

cookies "Digestive" Unfortunately, deciphering (magnifying glass and GPS required) the composition of these cookies on the package, I was very, VERY annoyed to discover that they are made with oil Palm, not to mention the number of false stuff written on the package. But then, they were purchased and I had nothing else handy. Next time I'll put my glasses at the supermarket, and another thing in recipe for homemade cookies sacrificing butter.

For a springform pan of 18 cm: 7

cookies "Digestive" to replace 100 grams of butter waffles

30 gr melted butter

200 gr "Philadelphia"

300 gr quark lean

2 eggs + 1 yellow

70 gr sugar 150 gr

coulis cynorrhodon unsweetened

20 grams of starch

1 tablespoon lemon juice

Responsible: mix the powder biscuits, add melted butter, pack in paper-lined pan and bake 10 minutes in the oven to 160 degrees.

Topping: Whisk "Philadelphia with curd, add the sugar, cornstarch, eggs, stir, then add sauce and lemon juice.

Bake 10 minutes at 200 degrees, then 30 min 90 degrees, cool in the oven and chill for 24 hours.

Brush jam rosehips before serving.

And it will be the party outside, I will give the rest of the pack of cookies crows downstairs from me.

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whitefish fillets to sweet clover

In winter, this blog does not renew a lot ... it is dormant, as wild plants.

Like what if I was a hard and fast food "wild", I'd already died of hunger, which left me pensive thought, thinking of our ancestors ... I can not imagine any need to store food to survive past.

Ai reported at the fish fillets Whitefish Lake, very happy to find fish and local wildlife. Lake Geneva, so. And in this spirit of nearby I pulled out my supply of dried sweet clover, saying that the flavoring plant (coumarin, close to the vanilla) was used for anything other than flavor of crème brûlée.

For 2 persons:

2 fillets of whitefish

2 dl white wine

1 dl of water (fish stock would be even better)

20 strands of dried sweet clover 1 small shallot

30 g butter 3 tablespoons

cream 1 teaspoon sugar salt pepper

Rinse and pat the nets, remove skin and bones.

In a small saucepan, reduce by half the wine, water, fish skin, chopped shallot, sweet clover for 10 minutes, then strain and reduce again to get a background. Stir in cold butter, whisking in small portions over a fire set at the minimum. Check seasoning, add sugar, salt, pepper, a little cream for a creamy texture. Set aside.

few minutes the fish fry on 2 sides, serve and top with sauce.

Trim: rave yellow and glazed carrots with a little orange zest bitter orange juice and a tablespoon of honey.

In terms of wild plants, the first of the year shows the tip of his nose: the wild chives!

And to answer Colibri, I do more good resolutions for the coming year, because I can never achieve them, and then I feel guilty.

I'm just small steps, small simple things!