Sunday, January 30, 2011

Pro Wrestling Kick Pads

Molecular cooking: Baked Brie and honey balls

I had never thought of molecular gastronomy, but who received Kit Collection Marabout for Christmas, I had to try it! Molecular cuisine is fascinating but the demand for equipment and special ingredients. I chose a recipe for which I had the special ingredient required (the agar in this case) but I would try out recipes that use of carrageenan and sodium alginate ... but should you find them!

Molecular cuisine, you do hide it, a kitchen is being done to impress. Think not serve an entire meal based on molecular gastronomy because revenues are generally small quantities (at least the recipes I have!) and molecular elements are often decorative.

That said, the balls of honey have been surprisingly easy to succeed despite that my needle was rather difficult to handle (the pusher operating in small moves) - and believe me, I'm used to operate this instrument! However, despite some drops came out rather streaming, the fact remains that it merely create larger beads at the end. The texture of the balls is also interesting: tougher than jello but less than tapioca. And the taste of honey is present. One downside: you have to work fast enough with the mixture because it freezes quickly when it starts to cool. I lost about a third of my mixture as it froze in the bottom of the cauldron.

If you have agar agar and a syringe (without needle!) Among you, I urge you to try to make these beautiful beads. It can be used to decorate just about anything, add the dye, different taste, etc..

2 servings

Pizy 1 cheese (200g) of cheese Swiss Normandy or other small type cheese brie or camembert
50g honey 50g

1g of water agar (3 / 8 teaspoon tsp) canola oil
cold enough
A large glass top with a capacity of about 2 cups
syringe (without needle) from 20 to 50 mL
A small slotted spoon

Several hours before making the balls, put the oil in the fridge for that it is cold.

Mix honey and water in a small saucepan. Heat until honey is dissolved. When the mixture reaches the boiling point, add the agar agar into rain and then whisk. Boil 2 minutes, stirring constantly but gently with the whisk (avoid incorporating air).

Cool to room temperature 10 minutes (I find it too long, I would say 5 minutes). Meanwhile, fill a tall glass with cold oil.

Take the honey mixture with the syringe, avoiding as much as possible to suck air. Drop the mixture drip into the glass of oil. The bubbles will settle to the bottom.


Retrieve the beads with a small spoon with holes. Rinse with cold water to remove oil and set aside in a small bowl.

Meanwhile, cook brie baked in a small covered dish for about 25 minutes or until very soft. Remove from oven and sprinkle the balls with honey. Serve immediately with bread.

Wednesday, January 26, 2011

Cinematic Orchestra To Build A Home Sheet

Pork Cutlets with coconut milk bread without kneading

Because yes, I still have meat in a hundred ways Pig! In the box I received in December was a nice little package of pork cutlets. I never realized that my life had I bought cutlets anything because I think it's often too expensive (especially the veal cutlets). So I nosed a little on the web ... finished with a recipe straight out of my head because I still lacked key ingredients in any recipe that interested me.

Technically, these cutlets are "Touski" because I took everything I had and that went well together (among other things, remaining coriander and coconut milk). Like what is always easy to create a meal with what we have on hand!



3-4 servings 1 pound pork cutlets sliced French shallots 2-3

3 cloves garlic, chopped 1 cup
of very thick coconut milk (or coconut cream)
A dash lime juice
A small handful of fresh coriander
Salt and pepper to taste

Fry the cutlets in a mixture of oil and butter over high heat for about 2 minutes on each side. Add salt and pepper. Book.

In the same pan, sauté garlic and shallot few minutes, until starting to brown. Add coconut milk and lime juice. Add salt and pepper. Let reduce until a sauce. Stir in the scallops to warm and sprinkle with cilantro. Serve.

Note: This recipe is not very good reheated. Looks like the coconut milk is absorbed by the meat and it remains only a puddle of fat as a sauce when heated. If we have too many slices, we can still cook them all at the same time prepare the sauce but only when eating.

Sunday, January 23, 2011

Cervix Low In The Morning



I think I'm the last person in the world Try this recipe so she went around blogs and cooking shows over the last years! I saw the recipe in the issue of Laura Calder , but others have also done with my sexy Michael Smith !


Bread is consumed in large quantities by all but very few people go into its making, many people are deterred by the dough (it was also my case a few years ago). In 2006, Jim Lahey develops a bread requires no kneading, a recipe he loudly claimed that even a 4 year old child could succeed. Recipe, he wanted public, spread like wildfire. And with good reason! Not only is this bread requires no effort, but the more I've messed a fork, a spoon and a bowl. Even my hands and work plan have remained clean (if you exclude some flour which I coated my hands to prevent the dough will stick at the 10 seconds of handling ...). The only thing that bread demand: time. We must remember to prepare the night before to eat it the next day.

Attention to the amount of water varies depending on the type of flour and the humidity in your home. I had to add a little. If I had

one thing to say about this bread, it would be that this is by far the best bread I've done my whole life. And possibly the best I've eaten. It is crusty and has a honeycomb sandwich and elastic. So what are you waiting? To get cooking!



1 large loaf 3 cups all purpose flour
1 1 / 4 teaspoon salt
1 / 4 teaspoon instant yeast
1 1 / 2 cup water (1 5 / 8 -1 3 / 4 for me)

In a large bowl, mix all dry ingredients. Add water at once and mix to form a soft ball up that all the flour is incorporated. This gives a very sticky dough is normal.

Jean Valjean went to put his nose into the flour ... Very subtle for a black cat!

Cover with plastic wrap and let rise in warm place for 12-24 hours (17 hours in my case). Because it's not very warm home, I put the bowl on a chair next to a baseboard heater and it worked perfectly.

The next day, flour a work surface (wax paper for me) and a large clean cloth (I literally spread 1 / 2 cup of flour on the machine). Pour dough onto work surface and flour your hands to avoid that it sticks (and it is VERY sticky like dough!). By making the dough, you may notice very long strands in the dough formed by gluten, and a strong smell of fermentation.


Quickly fold the dough into three in the lengthwise (like when you are folding a letter) then the other way to get a ball. Place this ball, fold down on the floured cloth. Cover by folding the cloth over himself and let rise for 2 hours in a warm place (on a plate near the baseboard for me).


30 minutes before the end of the lifting, preheat oven to 450 ° F and place a 2-liter pot for it to be hot. At the end of the clearance, turn the batter into the pan so that the fold is now on top, tap the pan so that the dough will be properly installed and cook with the lid, still at 450 ° F for 30 minutes. Uncover and bake 15 more minutes to brown the top.

Cool bread on rack. It is turning out beautifully.

Saturday, January 22, 2011

Do Tv Prices Drop After Christmas

choco-coconut Smoothie Pear

A smoothie is so easy to do. However, sometimes you need inspiration. So today I went rummaging in my book Smoothies Collection Modus Kitchen. It is a beautiful book, well illustrated, with easy recipes to do it (smoothies eh ...) but the only thing that I blame him: there is no index! I can live with doing that he did not table of contents but no index is a bit ridiculous! That's the kind of useful tool when trying, for example, a recipe that contains pears, and you do not want to type in to find 70 recipes that are applicable. Never mind, I wrote one myself index at the end of the book. Problem solved.

So back to our smoothie. If you have an old pear and an old banana to pass, and even better if you have some leftover coconut milk to freezer, this recipe is for you. Basically, they said to use a whole banana. From experience I know that if you put a whole banana in a smoothie for one person, it does not taste it. So I used half of the banana in the smoothie and the other half for garnish. Also, I increased the amount of liquid for 1 / 4 cup seemed insufficient. Finally, we get a smoothie with a beautiful texture, a fruity taste pleasant, comforting chocolate taste without being too far and exotic flavors of coconut. Just what it takes to transport us to the south when it's -20 C outside!



1 serving 1 ripe pear, peeled
1 / 2 ripe banana
1 / 3 cup coconut milk
1 / 2 tablespoon cocoa

Honey Vanilla flavored to taste

Collapse all ingredients until smooth. Adjust the amount of liquid if desired. Serve chilled.

Friday, January 21, 2011

Do Burst Capillaries Ever Heal?

how to change mattress with cats?

Today I received my new mattress. The very one to go with my new bed that I brought with me against all odds . But have you ever tried to change the mattress with cats curious who want to see everything and try everything?

7:30 AM: 1st stage

Before the arrival of my new mattress, I had to first take out my old mattress and my old bed in my room. The problem: as soon as I start to remove the covers, the cats lay in bed and think I want to play. I have to pack one by one as they make me ambushes under the sheets. Then comes the moment when all the sheets are removed. I do not know why, but all cats are attracted to a bare mattress than paper or fabric (see How curtains with 3 cats ).

Pupuce looks Mystic roll in the old bed

8:00 AM: 2nd stage

Once the bed bare, empty room. First I put the mattress in the lounge while waiting to find a better place then I started to disassemble my bed. Leaving the room, I see that cats have adopted the old mattress as a climbing wall. Obviously. I see Jean Valjean at the top, I hurry to take a picture. Then, skirting all, I notice he is not alone. It is now a king and queen of the mountain! Cats happily exchange roles, except Big Cat who can not climb because it has no claws on front paws.

Jean Valjean and Pupuce are the first king and queen at the top of the mattress!


Mystic and then followed Clip


Jean Valjean was really personable for a king!

14.00: The third step

deliverymen finally arrive at 14h. Of course, when they ring the doorbell, half of the cats will hide the bottom of a wardrobe, as always. No fooling around with them: they come in, unpack the mattress, throws it on the bed, require a signature, thank you bye. Efficient delivery as I do. I can finally make my bed and test my new mattress ... with cats, of course. Mystic, Clips and Big Cat tried it with me. I almost did not get up because it was so comfortable. I came back into the room 30 minutes later and Big Cat was still there, although comfortable in the new bed.

Big Cat enjoys the new bed

I can not wait to try my new mattress tonight. In the meantime, the old mattress has become a place for cats to choose to lie, play and watch the high life.

Thursday, January 20, 2011

Mario Salieri Streaming Film

Lentil and quinoa

Since the beginning of January, Foodnetwork full of new issues including that of Melissa D'Arabian who is to cook meals for four people at least $ 10. In the first episode I watched, she made this simple salad made of a packet of ingredients I have in my pantry and to which I have not touched for ages.

I slightly modified the recipe to make it more attractive to me, especially by reducing the amount of lenses in half (I'm not a fan and it was just perfect for me) and adding tomatoes, lime juice and cilantro much more. Although this dish is very good, easy to make and inexpensive, I notice two things. First, there is a little bitter that I dislike so much that I attribute to the lime zest (my zester had taken the little white skin of the lime I guess). So I would remove that ingredient. Also, I find it lacks one ingredient to the experience of flavor is complete. I suggest either of diced avocado, or the Supreme oranges, or why not both.

4 servings

1 / 2 cup of quinoa
1 / 4 cup brown lentils
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 / 4 cup olive oil (at taste)
1 / 8 teaspoon garlic powder
zest of one lime and half its juice (only juice next time)
Salt and pepper to taste 1 shallot
French
1 tablespoon finely chopped tablespoon chopped fresh cilantro (at least 4 times more for me!)
1 tomato, diced

Rid foreign lenses, rinse and cover with water. Bring to a boil then simmer over low heat about 30 minutes. Drain and cool. Book.

Bring 1 cup water to a boil. Add quinoa, stir, cover and reduce heat to low. Let stand 12-15 minutes until all water is absorbed and the white germ is released. Cool. Book.

In a large bowl, the dressing ingredients and then add the shallot, tomato and cilantro. Add the lentils and quinoa cool. Mix well. Serve.

Monday, January 17, 2011

Trapezium Muscle Dizziness

What an adventure!

When we want, we can! I am once again living proof!

Last week, after several weeks of back pain on waking, I wonder about the state of my mattress and I have concluded after at least 13 years old, it should start being a lot due to be changed, especially we recommend changing it every 10 years or so, sometimes less.

The next day I'm going shopping with you asleep and I must admit that it was the best shopping in my entire life. Not only the service was impeccable but honestly, when "shopping" is to try a dozen mattresses where you just want to nap and all the more mellow than the others, I do not call it a chore. And while we are at buy a mattress, as well enjoy my bed to see and buy a queen, it's been long enough that I want one. The mattress is so comfy, very good price and delivery will take place in 10 days, which leaves me time to buy a new bed to accommodate my new oversized mattresses.

During the week, I shop at the IKEA website to find my future bed. Half of the models I want are out of stock and the other half too expensive. I therefore flaps on a model that tempts me less but that is in my budget. It's still just a bed, the mattress is important!

This weekend, I head so light-hearted at IKEA Mylène company fills and oh lucky, BED too expensive I wanted to buy is 60% discount, which brings them back to the same price as the bed that I did not like but that I still buy. I am neither one nor two, I say to Mylene: "It's this that I am!" and the case is closed. Or at least that's what I thought ...


Once delivered to the warehouse self-service, I'll take my bed. It is not in a box or two boxes, but FOUR boxes + support + the middle slats. Mylène ask me: "You're sure it will go in your Accent?". Me, always positive and hopeful I told him that yes, of course, without a shadow of a doubt, but what matter. In short you get the picture. It runs thus somehow to credit with the cart to the four swivel wheels that go in all directions, then to the car. I say: "Easy, we enter the large box first, and hop over the other is solved!". Oh yeah?

Step 1: Enter the large box in the trunk after dropping the seats. Success.

Step 2: Enter the second box on the first ... ok well we shoot a little ... Na, missing 1 / 2 inch for it to pass. Shit. It is apparent box.

Step 3: also highlighted the large box because it is clearly problematic.

Step 4: You are scratching their heads looking for solutions.

Step 5: Make the denial from the large box and two boxes enter the longest in the trunk. It's beyond a little is planned like that.

Step 6: Unable to enter the fourth box on the other two in the trunk (missing half a thumb, remember). I therefore falls through the back door and I just left the shoulder of longitudinally at the bottom of the rear seats and on my CD set comes out a bit in the radio front, precariously balanced. Well, there is now an opaque wall between the passenger and the driver, but it will go.

Step 7: Always denial over the big box lying around on the loading dock behind us. It attaches the bag with the rope-tite-blue-and-white-cheap at IKEA provided.

Step 8: -1000 ° C. It was cold fingers (especially Mylène, they almost fell off!), We exchange the mittens, it warms a bit in the car (still in denial phase !) and Mylène decided to ask the customer service they can keep the box at fault, we would seek it later, after having emptied the car. Refusal of the IKEA employees.

Step 9: End of the denial phase, we take our courage in both hands and it implements the only viable option (and this is a big word) we have left: Attach the box on the door- baggage.

* Note: I have no idea how we are supposed to attach a box securely on a luggage rack or even if there are legal ways and other less legal to do so, or special accessories to use, I'm in the nothingness this time anyway, in my chest I only have a litter bag, snowshoes, an umbrella and reusable bags .*

10th stage: Our only material available: the rope-tite- blue-white-and-cheap. We watch the box, which is fortunately not really heavy - it's rattan - then we look at the rope. Oh well. It runs one kilometer of rope and we start to work. Then another mile, and yet another. They cost a lot of rope, that's for sure! Not being wedged in the nodes neither one nor the other nodes are stacked one on top of base other than hoping it will last. It attaches twice longitudinally, then once twice in X and V. It takes us over an hour in the freezing cold. Finally, I test the strength. Not very convincing ...

We shall leave the IKEA-tite with the rope which goes everywhere and makes a stop at Mylène at about 5 km away. Everything went well, phew. Mylène wants solidify everything with duct-tape (because we all know we can do anything with rope and duct-tape, it's not even a joke!) But ultimately it does s' proves unnecessary. And I insist on my way to St Jacques (or 1 hour drive) with that thing on my roof. We spent an hour to attach any it anyway, it should not be lost!


I'll tell you honestly what made me more scared on the way, this was not the fact that I bent and looking up, I could see the box above my head when I was driving, or even the fact that I saw when I was braking and move back when I accelerated. It was not that I did not see any way the right side of my car, including the side mirror, because the box was placed between my seat and passenger. This was not the fact that the country road that leads my home, I passed vans that rolled to 120 km / h and gave a wicked gale passing next to me. And this was not the fact only 10 minutes from my house, I can almost hear the string rubbing on the luggage rack as if it would break. No, it is DAMN potholes on St-Hubert that I took out of Montreal that I was most afraid! Even while driving at 20-30 km / h was too fast and I felt like the rope that was holding my bag and drop the box onto the roof to be projected onto another car.

short, an adventure, but all's well that ends well. I hope just that the bed is in good condition and I will not have to return it for exchange ... !

Saturday, January 15, 2011

7 Week Hiv Negative Conclusive

Chicken Wings Cajun Cassoulet

During the holidays, I had lots of compliments about my blog from my family and friends. It's always heartwarming to know that people like you love what you do. But what I learned from all this is a person who told me there was something missing in my blog: a recipe for chicken wings! Never mind, I took the first special of the year on the wings to try this recipe from Ricardo !

must say there is a reason for there were no chicken wings on my blog. Could someone explain to me why it sells so much these pieces of meat that contain mostly fat and bones? For comparison, I have boneless chicken breasts, without any loss. I just do not understand ... Finally, I stay on my position: the chicken wings are too expensive for anything and does not contain enough meat for the price. But it's bin good. I felt like eating frog legs (I love)!

If I had advice to give you this recipe, I'd much space the wings on baking sheet. I put too much on my own and liquid was collected under the wings giving a soft skin in the end while I prefer the crispy skin. Moreover, and this is my personal good taste, I prefer the wings (and drumsticks) chicken cooked much more than that, almost dry. So I would increase the cooking time to over an hour. By cons, if you prefer the meat juicier, stick to the prescribed 45 minutes. Also, I think a little more sugar would not hurt and I propose to double the amount of brown sugar. And if you have liquid smoke, why not add a few drops?



2-4 servings 1 packet of 14 fresh chicken wings
3 / 8 cup ketchup or chili sauce
1 tablespoon brown sugar (or more)
1 tablespoon chili powder
1 / 2 teaspoon cumin
1 teaspoon thyme 1 tablespoon
Tea
garlic powder 1 teaspoon sambal oelek (or other spice to taste) Salt and pepper


Mix all sauce ingredients in large bowl. Book.

Cut the wings at both joints with a knife. Discard the small pointed piece that does not contain meat. Remove the two other sections in the sauce. Coat the wings with sauce. At this point, we can marinate few hours or overnight. Not me, I'm hungry. Although

spread wings on one (of) plate covered with parchment paper. Bake at 375 degrees F for 45 minutes. Serve.

Thursday, January 13, 2011

Cherry Juice Or Blood In Stools

Anthony Bourdain

this month with the Daring Cooks , we had to make a cassoulet. And attention, not whatever! That of Anthony Bourdain . This time, the Daring Cook hit the nail with this recipe. I dreamed of eating a stew for a long time. When I went to New York last summer, I wanted to go Les Halles, the restaurant Anthony Bourdain, to eat a stew but I have not had time. This recipe therefore falls just right for me.


Not only we were preparing the cassoulet itself but we also had our confit duck legs ourselves. Besides the duck legs, he had to find a variety of ingredients with which I was more or less familiar since I am not a great cook meat side. For cons, I am fortunate to have a hog butcher near my home. I explained the recipe (with pork cuts in English because I did not have the recipe for French) and he advised me well. So I booked the side (chest) of pork, the bard (he gave me for free!) and a big sausage sausage.

I must confess that during the preparation, I was skeptical. I'm not a fan of beans, starting. In addition, the step of boiling the beans with pork did not smell very good, in my opinion. I kept repeating myself: "I hope I'm not all for nothing, I hope it will be good ...". I thought there was too fat, not that the beans tasted nothing. In short, it was not a good start!

I do not know when the magic happens, but in the case of this dish, the whole is far greater than the sum of its parts. We were four to eat, and everyone agreed: the cassoulet is one of the best dishes in the world. Some are even reused, despite their already too full stomach and liver already saturated fat! My verdict: the duck flies clearly the star in this dish, and so much better. Beans are also quite delicious with their perfectly cooked. However, I found the sausage sandwiched clashed with remaining ingredients. If I were in again, I would use another type of sausage (such as Toulouse), something the milder and more mat. But honestly, if I was rewriting, it might be only with the beans and duck confit ... Yum.


With its array of ingredients, the stew may seem quite expensive at first. Wondering how much it cost me? Let the whole account.

4 duck legs: $ 16
1 jar of duck: $ 4
1 lb pork belly: $ 5
Bard Pork Free
1 small bag of beans: a $ 2 sausage sandwiched
: $ 10
Remaining ingredients: Negligible

Total: $ 37 for 8 servings of cassoulet, or less than $ 5 per person. At the restaurant: count easily $ 20 per person. If your budget is tight, try to replace the duck with chicken and duck fat in olive oil. It will not be the same, but probably a good substitute.

So here we see the ingredients: beans, meat, meat, meat, fat, fat, fat, and oh! Two poor onions in lieu of vegetables!


8 servings

Duck Legs Confit:

4 duck legs
fresh sea salt in sufficient quantity
1 pound duck
Pepper to taste
4 sprigs thyme 1 sprig rosemary
1 clove garlic


The day before, rub each leg of duck with salt. Place in a dish in the refrigerator and let stand all night, up to 24 hours.

The next day, pat dry the duck legs and place them in a baking dish just the right size to contain them. Add pepper, herbs and garlic. Melt the duck fat and pour over the thighs to cover them.

Cover with foil and bake at 375 degrees F for 1 hour until meat comes off the ends of bones. Let cool then refrigerate. Duck legs confit can be stored for several weeks in the refrigerator to be provided completely covered with fat.

Cassoulet:

2 1 / 2 cups white beans
1 pound pork belly
1 medium onion, quartered 1 or 2 rolls
bard of pork (about 1 lb.) - depending on the size of your dish
cooking 1 bouquet garni (bay leaf, parsley, thyme)
Salt and pepper to taste 2 tablespoons
of duck sausage sandwiched
1 (or 3 pork sausages of your choice) 1 large onion

thinly sliced 1 clove
minced garlic 4 duck legs confit

Day 1:

Soak beans overnight in plenty of water.

Day 2:

Drain and rinse beans. Place in a large pot with the pork belly, 60g bard, the quartered onion and bouquet garni. Cover with water, bring to boil and simmer until beans are tender, about 1 hour. Let cool and discard the onion and bouquet garni. Reserve the remaining ingredients including the liquid.

Cooking the beans ... Not very appetizing on the spot ... !

Meanwhile, boil the sausage sandwiched for about 15 minutes. Book.

Cut the pork belly into cubes of 5 cm square. Book.

Cut into 8 sausage sandwiched between strips (cut it in half crosswise, then each of the two pieces into quarters). In a large sauté pan, heat 3 / 4 of the duck and brown the pieces of sausage browned on each side. Book. In the same pan, sauté onions, garlic and reserved pork bard above. Puree with the remaining duck fat. Book.

Line a large earthenware dish (enameled cast iron for me) with the Bard of pork spare (bottom and sides). Then place the ingredients in staggered Beans, sausage sandwiched, beans, pork belly, beans, duck confit, beans, alternating with a small amount of mashed onion between each floor. Add the reserved cooking liquid, just enough to cover everything. In book 1 / 4 cup in the fridge for the next step.


Bake the cassoulet in the oven to 350 degrees F for 1 hour. Reduce heat to 250 ° F and bake another hour. Let cool then refrigerate.

Day 3:

Bake the cassoulet in the oven to 350 degrees F for 1 hour. Break the crust on top and add a little reserved cooking liquid. Collapse temperature to 250 ° F and bake another 15 minutes or until everything is hot. Serve.

NOTE: The cassoulet is a dish that is best reheated. It also freezes very well.

Tuesday, January 11, 2011

Can A Mucus Plug Be Formed Before A Period

Highbush cranberry jelly

Yep, another recipe with unusual ingredients ... I take it that taste! Do not look for cranberries at the grocery store, you will not. By cons, with a little luck you can find near you if the land is suitable. The

pimbina is the fruit of the highbush cranberry , a wild shrub 3 to 4 meters high that grows in humid and sunny. Shrubs that I found actually shared their habitat with Warbler and cattails. In summer, it is distinguished by its lobed leaves (hence its name). In the fall the red berries appear in clusters that we recognize their core course and the characteristic smell of their juices. We must pick the fruit after the first frost. They will be present throughout the winter ... if the birds do not find them before us!

The cranberries contains a lot of pectin, especially early in the season, making it the ideal candidate to make jellies. The longer we wait for the pick, unless it contains pectin. The addition of pectin or use of apple cores is recommended for fruit harvested late in the winter. The jelly is recommended to accompany the game meat, especially game birds.

The image is that of the wild Gourmet because I did not have my camera when collecting ...

Pimbina trimmed
Sugar Pectin sufficient
trade if necessary

In a large pot, place the fruit and water just to cover. Mash well with a potato masher and bring to a boil. Simmer about 20 minutes covered.

Pour into a double thickness of cheesecloth and suspend over a bowl. Let drain overnight. If desired, you can gently twist the cheesecloth to extract the next day a little pulp but the jelly will then not clear.

The next day, add between 1 / 2 and 1 cup sugar for each cup of juice collected, depending on whether you want a jelly more or less sweet. Bring to a boil and stir in pectin. Calculate a packet of pectin trade for 4 cups of juice. To

sterile jars.

To give you an idea, I picked a small bag, about 300g of fruit, fairly quickly. The no longer was picking but access to the shrub. It allowed me to extract 1 cup juice. By adding 3 / 4 cup sugar I got 375 ml of jelly (1 jar of 125 mL and 1 jar of 250 mL).

Sunday, January 9, 2011

Mini Dv To Vhs Tape Adaptor

kings

I know, I'm a little late. Day of the Kings was on January 6. I am convinced that very few of you celebrate this holiday (including me) so I console myself.

Epiphany, or Epiphany, is best known in France than in Quebec. On this occasion, several types of cakes can be prepared according to region. The cake of kings (the bun) is typical of southern France. It is shaped into a crown, it is water perfumed with orange flower and is decorated with candied fruit and sugar. Usually, there also hides a bean (the one who finds the bean is the king!) But since I am alone to eat my cake, I did not put.

I am inspired by a recipe the Kitchen of Annie I have slightly amended following the comments. First I put a lot more sugar and because my dough was extremely sticky, I lessened the amount of butter ... I already had enough trouble at work before adding the butter! Regarding is decorated with sugar, I used maple sugar to make a smaller version of Quebec.

In the end, I found my rather ordinary bun. In fact, it is not toasted brioche. It has a texture mietteux cake with a crust a little dry. Not that it's bad, it's just whatever. I do not know if this is the recipe or method that is at issue. Maybe I added too much flour. Finally ... it will allow me to eat the jam that I received for Christmas!

10 servings

330g flour 1 teaspoon baking
fast (8g)
130g sugar 4 eggs

130g salted butter
room temperature 1 tablespoon of orange flower water
1 tablespoon rum
100g candied citron (candied fruit or other choice)
2 tablespoons apricot jam
maple sugar to taste
a dry bean, if desired

In a large bowl, combine flour, sugar and yeast. Make a well in center and add the eggs, orange flower water and rum. Mix well and knead dough for 5 minutes. Add flour as needed (a lot in my case ...). The dough should come off the bowl and no longer stick to your hands too. Then add Cut the butter into small cubes, preserved fruits and beans.

Cover dough with a clean cloth and let rise about 1 hour or until doubled in volume. Deflate the dough

and knead 30 seconds. Cover with plastic wrap and chill 4 hours or overnight.

The next day, rework the dough slightly. Three times, flatten with a rolling pin and then fold it in four. Kneading lightly into a ball and then make a hole in the center. Enlarge the hole to get a crown. Make sure the center hole is large enough because the dough will expand while cooking. Few incisions on top for garnish, if desired. Let rise about 30 minutes.

Bake at 375 degrees F for about 40 minutes. Let cool.

Heat jam in microwave with a few drops of water and brush the cake. Paste the sugar all around and garnish with candied fruit if desired. Cut into slices.

Saturday, January 8, 2011

Reloadable Visa Cards Cvs

Brioche Sandwich smoked meat duck or how to take advantage of his Christmas gifts

I'm lucky I have friends who know me well. For Christmas, I had the duck smoked meat, mustard with figs and small pickles. Well, he misses only the rye bread (which I love!) To make the best sandwich in the world! And hardly exaggerating.

2-4 servings 1 can

smoked meat duck Naked Lunch
Rye
choice Mustard (dijon figs for me)
Small gherkins


If you want to heat the duck in the rules art, there must be canned in boiling water for 6 minutes. Obviously, too depressed, I opened the box and after I read the instructions, so I poured the contents into a small pot and I heated about ten minutes on low heat.

Cut the duck into thin slices (with the fat - it's a duck). For my part, I preferred the fray. Grill bread. On each slice, pour a small amount of broth and spread with mustard. Top with meat and pickles. Cut in half and serve immediately.

could serve with salad, fries or chips. Me I preferred m'enfiler two small sandwiches ... Mmmm ... Too good!

Monday, January 3, 2011

Braun Shaver Rechargeable Battery

Seabreeze

The seabreeze is a small cocktail security that hard. It can be eaten as summer at the beach for that refreshing his side during the holidays festive for its beautiful color. I suggested to my guests without alcohol ... but with a bottle of rum beside the pitcher, as an accompaniment. The vast majority of guests did not pray to post a gulp in their beautiful glass!

about 1 liter

2 cups of juice or cranberry juice cocktail 2 cups red
of ruby red grapefruit juice
40 ml lime juice or sugar syrup
sugar to taste if desired
Rum Amber
Dan
a large pitcher, combine juice and sugar. Keep cool.

At serving time, guests can add to their consumption of rum if desired.

Sunday, January 2, 2011

How Long Do I Have To Take Metformin

Small puffs Indian

A recipe from Isa chipée cocktail for my Christmas! It's so simple to do and cabbage are so good even without packing. In my opinion, it is ideal for cabbage savory dishes.

I had to tweak the amount of cheese because I realized that a cup of grated cheese is not equivalent to 200g but at 100g. In fact, if I put 300g of cheese required, there would have been much more cheese than my dough recipe! That said, with that amount I think it's just perfect.

30 small cabbage

Choux:

1 / 2 cup butter 1 cup water


1 cup flour 4 large eggs 1 tablespoon

teaspoon salt 1 teaspoon Dijon mustard
1 / 4 teaspoon cayenne
1 cup (100g) grated cheese
1 / 2 cup (50g) grated parmesan

Trim:

1 tablespoon oil
1 large onion, finely chopped 3 cloves garlic
,
minced 1 teaspoon curry powder
1 / 4 teaspoon ground ginger
1 / 4 teaspoon
paprika 1 Granny Smith apple, peeled and cut into small cubes
300g chicken breast
3 / 4 cup 35% cream 2 tablespoons
table
mango diced Pinch of sugar A dash of vinegar

Salt and pepper to taste Prepare the dough

choux. In a saucepan, boil water, butter and salt. When the mixture boils, pour at once the flour and stir with a wooden spoon for 1 minute until a dough ball that is completely detached from the bottom of the pan.

Put the ball in the bowl of a food processor. Turn on food processor then add the eggs one by one until the dough is soft and smooth (a bit like a glaze). Then add cheese, cayenne and mustard. Mix until dough is smooth.

Fill a pastry bag (without socket) and shape into small puffs on a cookie sheet covered with parchment paper.

Bake 15 minutes at 425 ° F then 20 minutes at 375 ° F without ever opening the oven door. Cool. Book.

Prepare the filling.

Cook chicken in foil in the oven to 350 degrees F for about 30 minutes. Book.

in a pan nonstick, heat oil and fry the onion and garlic. Stir in the curry, ginger and paprika. Add the apple, mango, sugar and vinegar cook a few minutes while stirring. Finely chop the chicken and add to mixture. Add cream and bring to a boil. As soon as mixture boils, reduce heat and simmer 5-7 minutes, uncovered, until the sauce thickens. Remove from heat and let cool.

Halve each small cabbage and fill with chicken mixture.

NOTE: I prepared the day before the cabbage and chicken mixture in the morning. So I served quite cold.

Saturday, January 1, 2011

Hide Certain Posts On Facebook

Canapes Roasted Pepper and Goat

Small bite easy to make and unpretentious, which combines several of my favorite ingredients! Already, the goat cheese is a must for me. But increasingly, when you add the roasted red pepper and a touch of basil, you get an instant classic.

15-20 sofas


1 red pepper 1 / 2 cheese 1 small baguette
not cinder Cinderella version (125g)
few basil leaves

Cut the pepper into four pieces, taking care to remove seeds and the white membrane. Place on baking sheet skin side up and cook on the grill BROIL highest until the skin blackens and swells completely. Let cool and peel. Cut into thin strips. Book. Slice the baguette

sliced straight (not diagonal) of about 1 cm thick. BROIL Grill few minutes until the bread is just beginning to brown.

On each slice, a slice of goat cheese and a strip of roasted pepper. Bake at 350 degrees F within minutes, just to heat through. Garnish each canapé with a basil leaf and serve immediately.