Brownie December Activities

Recreation

I'll just get away from my stove, my blog and all blogs on which I surf with much pleasure

But for good reason!

Tomorrow I go on to school!

For several months, I'll train as a "fresco" in the Compagnons du Tour de France

Drawing and painting all day long, it's unexpected!

I could not also be present on the blogs but I think my greedy will always hungry!

And I promise to do my best to visit and taste, savor your sweets

Bon dimanche

Hello,

I am, a little, going to take away from my blog, and from all the blogs on which I surf with so much pleasure

But it's for a good reason !

Tomorrow, I return on the benches of school

I am going to do "fresco painter's" training course of the "compagnons du Tour de France"

Draw and paint all day long, it's incredible !

I could not be so present on blogs but I think my gluttons will always be hungry !

I promises you to do everything I can to visit you and have a rough time, savor your delicacies !

Good sunday

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Thank

Un grand merci au blog Hum ça sent bon , pour m'avoir taggée, il faut sélectionner la dixième photo de son premier album photos

When I was offered my camera, I thought an exhibition of my paintings and took pictures of my paintings!

Thank Thierry a tag on the chocolate!

What fun!

Finally, Ivy, who sent me this flower full of sun!

I share with all who walk on my blog and share my passion for cooking, ease of use, as I said on my blog, "for those who love to lick your fingers and raise your elbow!"

Merc i A little milk, spices, whole childhood!

Hello,

One, thank to you for tagging me, did the blog hum it smells good "

First, it's Necessary to select The Tenth photo of icts photo album When We

offered me a camera, I thought of organazing an exhibition of my paintings !

Thanks to Thierry, a tag on chocolate, what a pleasure !

Finally, Ivy, sent me this flower full of sun !

I share them with all of those who walk on my blog and share with me the passion for cooking, the conviavility

Thank you

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salad lyonnaise

Hello,

Living Lyon and does not make salad lyonnaise, a straw!

I always had a problem with poached eggs, but this time I put all my "heart" and I'm here!

lyonnaise salad is made with "Dandelion", more precisely, dandelion, arugula I used some bacon, I put the meat of the Grisons, we never change not follow a recipe to the letter is not really my forte!

In my basket for 4 people

- 4 eggs

- arugula

- a few slices of meat Grison

- 1 tablespoon tablespoon mustard

- 2 tablespoons sherry vinegar

- salt, pepper

- 3 tablespoons oil

Heat water in a saucepan with a few drops of vinegar White

Prepare the vinaigrette, place mustard, vinegar, salt, pepper in a bowl, mix

Add oil once the salt is dissolved, the salt dissolves Never in a fat

Break eggs into a ramekin, once water is boiling, pour them one by one into the water, turning white around the yolk

Wait 3 minutes

Drain on kitchen paper

Mettre la roquette dans un saladier, assaisonner de vinaigrette, ajouter les oeufs pochés, la viande des grisons et déguster

Bonne après midi

Hello,

Live in Lyon and not make a salad of Lyon, a height !

I always had a problem with soft-boiled eggs, but this time I put all my "heart" and I do it !

The salad of Lyon is made with "teeth of Lion" more exactly the dandelion, I used roquette, and some lardons, I put some viande des grisons, follow a recipe litteraly is not my strong point

In my basket

- 4 eggs

- roquette

- viande des grisons

- 1 spoon of mustard

- 2 spoons of sherry vinegar

- salt and pepper

- 3 spoons of oil

Make warm water in a pan with some drops of vinegar

Prepare the vinaigrette, in a bowl put mustard, vinegar, salt and pepper together, mix

Add oil after, the salt never dissolved in a fat

Break eggs in ramekin, when the water is boiling, put them one by one in the water and make the white turn around the yellow

Wait 3 minutes

In a salad bowl, put the roquette, flavor with vinaigrette, add soft-boiled eggs, put the viande des grisons, and just taste !

Have a nice day

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Inauguration

Bonjour,

I just got a gift site rueducommerce.com a blender

I must admit that mine exploded a few days before Christmas!

I took the opportunity to make a batter, and yes, the blender is super fast and without lumps!

I'll make an effort to give you greater or less accurate, because I'm always at random

In my basket

- 3 eggs

- 20 cl of milk

- 15 cl Beer

- 3 tablespoons water

- 3 tablespoons rum

- flour, about 200 gms

I start by putting all liquid ingredients in the blender, a shot "pulse" and I add the flour and again a few seconds of pulse and you're done

I let rest at least one hour

Tonight it's going be a Régalade, with brown sugar or jam, I look forward

In the North, when I lived in Lille we blew a pancake, with the left hand, a silver coin was supposed to make sure the forture for the whole year!

Good evening

Hello,

I Have Just Received The Gift From The Site rueducommerce.com , a blender

I Have That mine exploded admitted to a Few Days before Christmas

I Took advantage of it to make a crepe batter and, yes In The blender it's so fast and lumps Without

I am going to give you more or less exact proportions because I always make it at a rough guess

In my basket

- 3 eggs

- 20 cl of milk

- 15 cl of beer

- 3 spoons of water

- 3 spoons of Rhum

- some flour, about 200 gr

I begin by putting all the ingredients liquid in the blender, a blow of "pulse" and I add the flour and again, some seconds of pulse and that's it

I let it rest for one hour at least

This evening that's going to be a regalade, with the vergeoise or the jam, I look forward to !

In the North of France, when I lived in Lille, we blew up a pancake with a golden coin in the left hand, it is supposed to assure us the fortune for all the year !

Have a nice day

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Steaks and shallots

Bonjour,

Le midi c'est un peu la course lorsque mes gloutons reviennent Lunch

A hamburger fresh, fast, is always appreciated

I wanted to change the eternal fried egg on steak and I prepared some caramelized shallots, I'm d usual with a rib-bone barbecue in summer, but I felt like in the middle of January!

In my basket

- 24 shallots

- 40 cl of red wine

- 20 grams of brown sugar brown

- juice of one lemon

- 2 cloves

- salt and pepper

Peel and chop

shallots, put them in a pan with melted butter, cook 2 to 3 minutes

Add red wine, brown sugar, lemon juice, cloves, salt, pepper

Bake, covered, simmer for 10 minutes

Remove lid and continue cooking until the juice has evaporated

I always add shallots, peeled, chopped and raw before serving

crunched into a piece of raw shallot together in the shallot confit, a delight, I love it!

Try and tell me what you think!

Good evening

Hello,

Has miday, It's Always a real running When My gluttons come for eating

A very fresh, minced beef Is Always Appreciated and Quickly done

I wanted to change of eternal fried egg ont the beefsteak and I prepared some crystallized shallots

I usually make them with a Tbone on the barbecue in summer, but I wanted it in full january

In my basket

- 24 shallots

- 40 cl of red wine

- 20 gr of brown sugar

- juice of a lemon

- 2 cloves

- salt and pepper

Peel and chisel the shallots, put them in a pan , with the butter, make return 2 to 3 minutes

Add the red wine, the brown sugar, the lemon juice, the cloves, salt and pepper

Cook under cover in shiver for 10 minutes

Remove the lid and continue the cooking until the juice evaporates

I always add raw shallots, chiselled at the time of serving, and believe me when you eat at the same time, a piece of raw shallot with a crystallized shallot, it's so good !

Have a nice day

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The haddock Sacha

Hello,

I was less present on the blog the past few hours but the GI was invited in Chapot

I tend to wear the apron of the nurse's hat chef right now!

Yet this weekend, I prepared a admired recipe on the blog Sacha

Ok, Chapot, beans, and gastro!

I am not a soothsayer, I could not know

Anyway, everyone feasted before!

In my basket for 4 people

- 600g of haddock

- white beans

- milk

- tomato sauce

- salt

- pepper

- breadcrumbs

The day before, put the pieces of haddock in a dish, cover with milk, chill

Prepare the tomato sauce in a saucepan to melt in the oil, a chopped onion

Add 3 chopped tomatoes, a clove of crushed garlic, a little pepper, salt, pepper

Let stew slowly 15 to 20 minutes

I cheated a bit, I bought a box of prepared beans!

Drain

Poach the haddock pieces in milk 5 minutes

Drain, remove skin and pluck

In a dish, put half the beans, haddock, remaining beans, cover with tomato sauce, sprinkle with breadcrumbs and bake at 180 degrees for 15 to 20 minutes

A true delight!

A cassoulet from the sea!

Good afternoon

Hello,

I was less present on my blog these last hours but the "gastro" invited itself at Chapot !

I rather tend to put on nurse's apron than the hat of the cook at the moment !

Neverless, this week end I prepared a recipe admired on the blog of Sacha

In my basket for 4 persons

- 600 gr of smoked haddock

- haricot beans

- some milk

- tomatoes

- salt and pepper

- bread crumb

The day before, put the haddock in a dish, cover with milk, put in a cool place

Prepare the tomato sauce, in a pan, melt, in some oil, a chiselled oignon, 3 tomatoes cut in pieces, a crushed clove of garlic, a small hot pepper, salt, pepper

Let compoter quietly 15 to 20 minutes

I have cheated a little, I bought a box of prepared beans

Drain them

Make poach the pieces of haddock in milk 5 minutes

Drain them, remove the skin an put in small pieces

In a dish put half of the beans, the haddock, the rest of the beans, coat with tomato sauce, strew with bread-crumb and put in the oven in 180° for 15 to 20 minutes

A real delight !

A cassoulet of the sea !

Have a nice day

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A meringue, fruit

Hello,

I always on hand a box of fruit salad, if invited surprises, just add some chopped fresh fruit, a few drops of Maraschino and I have a quick refreshing dessert prepared

Yesterday morning I had a little time, I wanted a meringue, fruit salad with this, it might make a nice dessert!

In my basket

- 1 can of fruit salad

- 4 egg whites

- 200 gr icing sugar

- 200 gr sugar

Preheat oven to 150 °

Drain fruit

Beat the egg whites until stiff with 1 tablespoon sugar

Add sugar while beating

Add icing sugar and mix gently

On a plate, place a round thick meringue and widen the inside with a spoon

Bake at 150 degrees for 15 minutes then reduce temperature to 130 degrees and bake 1 hour

Let cool and garnish inside with fruits

The crunchy meringue and fruit sweetness, we liked

Good day

Hello,

I always have under the hand, a box of fruit salad, in case of guests surprises, it is easy to add some fresh fruits cut into pieces, some drops of Maraschino, and I have a fast refreshed dessert

Yesterday morning, I have time to prepare a meringue, with this fruit salad, it could make a nice dessert

In my basket

- 1 box of fruit salad

- 4 eggs white

- 200 gr of icing sugar

- 200 gr of sugar

Preheat the oven at 150°

Drain fruits

Beat eggs white in snow with a spoon of sugar

Add the sugar while whipping

Add the icing sugar and mix delicately

On a patch, put down a thick circle of meringue and dig the inside with a spoon

Put In The oven at 150 ° for 15 minutes, Then The low temperature to 130 ° and let cook for 1 hour

Let cool and Put The fruit inside

We like The crunchy meringue Of The mixed wit The sweetness of fruit

Have a nice day

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Too!

Hello,

start at the beginning, there few days I received a new award from Ginette's Blog Just between us, that Good things to eat and play, humor, good humor, a joy, run it fast!

I share this award with all and all those who wander on my blog, thank you!

mail sympathetic Second, that of Mathias Site Street commerce.fr

I participated in a competition, I I proposed my table Christmas party, I arrived on the 9th, I think, 170

So cool!

And this morning, a mail Site News Stars.com who decided to put my blog in value and my recipe for Veal chili frontline

all the glory just! (What modesty!)

But what I enjoy most is being able to share my passion for cooking in every sense of the term, and whether you like it and that on every blog where I I found myself walking the enthusiasm and I learn every time so much, as usual, it's foot a blog!

Thanks, thank you again

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Jean Paul Hevin, its mini chocolates

Hello,

many years ago, I was an assiduous a cooking show of Joel Robuchon

week reserved to John Paul Hévin famous chocolatier particularly amazed me

I kept a recipe for mini chocolate caramel cubes, absolutely delicious to lick your fingers!

In my basket

- 350 grams of dark chocolate

- 200 grams of milk chocolate

- 200 gr cocoa

- 180 gr sugar

- 50 g butter

- 300 gr cream

- a vanilla bean

Put the vanilla and cream in a saucepan, bring to boil

Stop the heat and set pan in cold water

In another saucepan, bring sugar and heat to get a caramel

Remove from heat, add butter and cream gradually

Cool

Cut the chocolate into pieces, melt in double boiler, gently fold into the above mixture

Spread in a rectangular dish and let cool at least two hours

When well chilled, sprinkle with unsweetened cocoa powder and dice

It does there is very little about the picture but I saved what I could, this is the kind de gourmandise que mes gloutons dévorent et ils disparaissent à une vitesse fulgurante

Bonne soirée

Hello,

A long time ago, I was a diligent of Joël Robuchon culinary broadcast

The week reserved for Jean Pau Hévin, famous chocolate maker had particulary amazed me

I kept a recipe, mini chocolates toffy, absolutely delicious, to lick itself fingers !

In my basket

- 350 gr of dark chocolate

- 200 gr of milk chocolate

- 200 gr of cocoa

- 180 gr of sugar

- 50 gr of butter

- 300 gr of cream

- a vanilla pod

Put the vanilla and the cream in a pan, carry in boiling, stop the fire and put the pan in cold water

In an another pan, put the sugar and warm to obtain a fair toffy

Outside the fire, add the butter then little by little the cream

Let cool

Cut the chocolate in pieces, melt in, delicately incorporate it into the previous mixture

Spread it in a rectangular dish and leave with the cold for about 2 hours

When it's cold, sprinkle with cocoa powder, not sweet, and cut into pieces

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Veal chili

Bonjour,

The weather is gray now, I wanted to add color and pizzazz to our plates

A fillet of veal, a few tomatoes, peppers, mushrooms, hop is go!

In my basket for 4 people

- 1 veal tenderloin about 1 kg

- 1 onion

- 2 tomatoes

- some ceps

- 1 hot

- a bit of madeira

- oil

- salt, pepper

Peel onion, slice

The fry in a little oil

Cut veal steak into pieces a little thick

The add onion, cook on all sides

Sprinkle a little flour, mix well

Cut the tomatoes into chunks, add to meat and onions

Add the chilli, those who love spicy dishes, like us, put the pepper whole and those who are not followers of the kitchen that can tear open and remove much of the grain interior

Add 2-3 tablespoons Madeira

Simmer fifteen minutes on low heat

Add sliced mushrooms, I am fortunate to have jars of fresh porcini mushrooms, a real treasure!

Cook again for about ten minutes, add salt and pepper

A dish that warms the body and mind and tongue!

Bonne soirée

Hello,

the weather is grey at this moment, and I wanted to put some color and some "peps" in my plates

A veal filet mignon, some tomatoes, one hot pepper, ceps, it's done !

In my basket for 4 persons

- 1 veal filet migon of about 1 kg

- 1 oignon

- 2 tomatoes

- some ceps

- 1 hot pepper

- some Madeira

- oil

- salt, pepper

Peel the oignon, slice it, and put it in oil

Cut the veal in pieces and add it to the oignons, make it gild on each side

Put some flour on it, mix

Cut tomatoes in pieces, add them to the veal and the oignon

Add the hot pepper and 3 spoons of Madeira

Let simmer for about 15 minutes on a slow fire

At this time, add the ceps and again let simmer for about 10 minutes, salt and pepper

A dish which warms the body and the soul and the tongue !

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simplissime!

Bonjour,

I hesitated to talk about this dish is so simple

But as I've done once a week because my gluttonous love it, I thought why not!

And again, no more McDonalds and company, friends of my greedy scramble at the door of the house!

In my basket

- 1 hamburger

- 1 egg

- butter

- salt, pepper

- of paprika

In a skillet, melt some butter, grasp the side of each burger and cook according to your mood and taste, 5 minutes per side for a steak cooked through, 3 minutes for rare taste

Meanwhile, in another skillet, melt back a little butter, put a whole egg gently so as not to pierce the yolk, when the white takes consistency, add salt and pepper and add a little paprika, as prepares Inspector Lavardin, alias Jean Poiret in the films of Claude Chabrol

Accompanying fries but also some fried potatoes, even some pasta or spinach

I warned you, extremely simple, but with a touch of mayonnaise, ketchup, savor ... nobody speaks at the table, and it delights me

Good afternoon

Hello,

I Hesitated to speak to you about this dish, it's so simple

Purpose how I make it ounce week, my gluttons Like That, I Said myself, why not!

And, finished Mac Do, and so on, friends of my gluttons crowed at the door of my home !

In my basket

- 1 minced beef

- 1 egg

- butter

- salt, pepper

- paprika

In a frying pan, melt butter, seize the minced beef on each side and let cook according to your humor and your taste, 5 minutes on each side for a very cooked, 3 minutes to taste it bleeding

Weather, in an other frying pan, again melt butter, put down a whole egg delicately not to drill the yelow, when the white takes some consistency, salt, pepper, and add paprika as prepares it Inspector Lavardin, alias Jean Poiret in Claude Chabrol films

With, you can eat french fries, pasta or spinachs, ...

I had warmed you, very simple, but with some mayonnaise, ketchup or mustard or Savora, ... nobody speaks at table, and that delights me !