How Much Do Mandap Stages Cost?

Day terrines

While on the old continent, we blew up the pancake, there are regions of this side of the pond, a little further north, where the we look for groundhogs. We're going to see in the mountains, so the cute out of their burrow. One way to know if spring arrives. If they show up but return home, we go for a ride in winter. It's that day that will never cease to repeat the cult Bill Murray before being lost in the corridors Tokyo. Groundhog Day that will live again until it has changed, it is perfect ... Mikey on vacation with her was a little like reliving Christmas. Then they redid the terrine of duck like there , adding this time the trumpets of death as hoped. There were also found in cheese terrine that Helen really delicious almost addictive. It was perfect, nothing to change.

A concentrated blend of flavors figs, Fourme d'Ambert and butter, lots of butter. Incredible killing. No reason to change unless there is reasonable (I am able to swallow this dish alone as a great .. Yep 400g cheese 200g butter and 100g of figs or a little .....) player. ..

I played with tofu. First, replacing the traditional butter tofu. It was good but different. Drier, we did not find the soft texture that sticks to the palate a bit, to penetrate all the fragrances in the tastebuds. I started with silken tofu for a texture a bit too wet, which did not stand. I started again to find the perfect texture.

Terrine with Figs Fourme d'Ambert

an idea of Helen's Blog Chez Becky and Liz in my own way

The original recipe here

350g Fourme d'Ambert good

200g soft figs

50g silken tofu

60g tofu traditional

60g rolled oats

pink peppercorns

Drain both tofu and wrap for 1 hour in a paper towel.

Cut figs into thin pieces. Fourme rid of the rind and mash with

fork. Add both tofu. Mix well, knead well. I confess that the most effective is to do it by hand. Add oatmeal and lots of red berries.

Put in pot.

Let chill several hours.

In theory this should be able to keep a week. In theory ....

on a good rye bread or as advised by Helen on endive leaves.

The endive is found these days on the island.

With a salad of cabbage and slices of nashi pears, not bad too.