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Leek Quiche Ham

this recipe came from my brother ... amazing thing when you know him well.
Yes he knows how to cook every day but rarely, usually for a special occasion and it has its classics.
I am a bit nasty to him but he knows that I like to tease him and anyway there is little chance that he reads this message. So here's my

quiche quick enough to do but very very good which is very useful in the evening at dinner or a meal with friends, she is rich enough anyway: cheese, bacon and white sauce (!) But hey too bad we change our habits (or not) in 2011.

Ingredients:
a pastry 200g bacon


3 leeks 3 slices of ham
200g grated cheese and breadcrumbs


bechamel sauce: 30g flour 30g butter, 500ml milk, salt

- preheat oven to 200 ° C
- fry bacon in a skillet
- Cut the white leeks into small pieces, sauté in a skillet with salt for at least 20 minutes, checking regularly to avoid sticking.
- in a saucepan, mix together butter, milk, flour and salt, bring to a boil while stirring then add 100g of Gruyere. Remove from heat, the white sauce is ready.

- unroll the dough, put it in a round baking dish
- have the bacon and leeks
- add 3 slices of ham and bechamel
- add 100g gruyere and the remaining breadcrumbs at your convenience.
- bake 30 minutes

Cheezy Quotes English

Restaurant: THE INDIES

is my first impression of the restaurant or as critical you want. Just to add from time to time my heart Loved the site in addition to my recipes! (Obviously it's good for the region of Lille ...)
After a busy Christmas season, this small restaurant was a very good idea of my love for a lunch Cheap and very tasty.

the decor: it's pretty light , no Indian folklore but rather a side lounge with a few statues of deities and others. There is a window in the room that overlooks one of the cooks prepares Naan. (Sorry this photo is too fuzzy to be online).

Upon arrival you are offered chips with 4 Indian sauces to taste, be careful, there's one that bites hard! (But no explanations on sauces by the server, too bad).

alccolique After Christmas, so we taken a cocktail without alcohol based cream, soda water, strawberry, lemon, pineapple and peach I think: The Pondicherry. (5 euros per cocktail, those with alcohol are 7 euros). Very good
anything a little too sweet ... where the marshmallows on the glass? Then

level meal we were seduced by the lunchtime EUR 12 with two inputs, two dishes, basmati rice and two cheese naan. (Evening is 18 euros with three entries, two dishes, rice and cheese naan)
This menu rotates regularly so it is rare to fall twice on the same formula I think.
Regarding the rest of the menu there has everything: meat, fish, vegetarian dishes with well filled. (I could zieuter my neighbor's table! And prices remain reasonable).

Formula dinner € 18 (Destination Flavors: mix 3 inputs, 1 cheese cake and a selection of 2 courses and basmati rice)
Dinner menu € 9
Formula breakfast € 12 (Walk in India: assortment of 2 inputs, 1 cheese cake and a selection of 2 courses and basmati rice)

Formula dinner € 18 (Destination Flavors: mix 3 inputs, 1 cheese cake and a selection of 2 courses and basmati rice)
€ 9 Dinner Menu Lunch Menu
12 € (Walk in India: assortment of 2 inputs, 1 cheese cake and a selection of 2 courses and basmati rice)

two entries: eggplant fritter - cheese naan, chicken Bouna (? spelling approximate)

vegetarian dish: potato and turnip curry

Second course: meat and spicy peanut sauce.

The dish is fairly consistent and spicy to the Western (ie not too much), the sauces are not too greasy as sometimes found but again well seasoned. And finally the cheese nan was up to my expectations. (May be a little more cheese would be better.)

By cons no dessert for us because of the recent orgy due to holidays, we will try next time.

TO INDIA
38 Rue Thiers
59000 Lille Tel: 03 20 21 February 1966
closed Sunday

Working At Credit Suisse Singapore

Moist Chestnut

Thanks Chloe!
yes and thank you for giving me the link to this recipe from the site "The Meals on Manue" because my cake was a huge success and I think I'm going to start very soon. (Yeah it is 150g of brown and had a box of at least 400g so I surplus.)

cake is a season (brown) and super greedy (brown sugar and chocolate ) and it comforts well when it's cold when it snows and that Christmas is over ... yes yes 1 and a half months of anticipation and now nothing. Luckily my fir plastic is as beautiful as ever if not hello depression.

Ingredients: 120g butter

250g brown sugar (or brown sugar) 3 eggs

80 ml milk 150g flour

1 teaspoon baking powder
150 g chestnuts box mashed

- Reduce the mixer to 150g chestnut book.
- In a bowl, melt in microwave brown sugar and butter
- Add the eggs, milk and mix the flour and yeast
- Add the chestnuts
- Bake 25 minutes at 180 ° C

Then prepare chocolate icing by mixing 10g of butter and 60 of dark chocolate in the microwave. Add 3 tablespoons of cream.
Place on baked cake and let cool 45 minutes in the refrigerator.

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Merry Xmas & Happy New Year 2011! From the Big

To all my loyal readers, fellow bloggers and other visitors a day ,
I wish you a Merry Christmas of
year end and a very good year 2011 ...


hope that this jar . Fr brings many Bad Beat in 2010 ... LOL

See you in January for new adventures ... ;)

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Hazelnut Cookies

These biscuits are elegant with the ends dipped in chocolate. A classic Christmas at my house every year. The texture is sandy and soft palate. The addition of chocolate makes them more hungry.

Ingredients 2 ½ cups flour ¾ cup

brown sugar 1 cup butter, softened 2 tablespoons
tablespoons milk 1 cup

ground hazelnuts 4 ounces semisweet chocolate (chips or chopped 4 squares)

Preparation Preheat oven to 350 degrees F.
In a bowl, add flour and brown sugar.
Stir in 1 cup of cutting butter and milk until it is crumbly.
Mix the dough with hands to form a ball and knead until smooth. Stir nuts into batter.
Train rolls and cut the dough into 2 inch sticks.
Place the cookies on a baking sheet lined with parchment paper.
Bake on top rack about 10 minutes and let cool.
Melt chocolate in double boiler.
Dip the tips of each cookie into melted chocolate.
Cool on a plate for several hours to allow chocolate to harden.
Makes about 5 dozen.

Bon appetite! Ginette ☼

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Ravioli dolci fritti (ravioli fried sweet) Strawberry Shortbread

We are you doing special things at Christmas that is not normally a year! Here is a cake of the holiday season or for special occasions. These dumplings crispy tender heart and sweet ricotta flavored soft are orange and lemon. They are then sprinkled with icing sugar. If you love chocolate you can fit a tasty alternative with these sweet ravioli filled with Nutella. Warning! difficult to eat just one.

I've also redone my super beautiful cookies Cucidati (Sicilian fig cookies). Go see them they are too beautiful.

Ingredients (makes about 3 1 / 2 dozen)

Sweet pastry: 300g flour

60 g sugar
1 pinch salt 50 g butter
diced

100 ml milk 1 egg ½ c.
Tea vanilla Topping
:
300 g fresh ricotta
50 g sugar 2 tablespoons
tablespoons flour 1 egg

Zest of ½ lemon Zest of ½ orange

Preparation

Prepare the filling: In a bowl, combine the ricotta and other ingredients. Mix well until blended. Refrigerate.
To prepare the dough using a food processor : The dough is prepared in an instant the robot processor. Put the knife blade in food processor container processor. Combine flour, sugar and salt. Choose the command pulse and weigh 3-4 times to mix. Add the butter pieces and weighed repeatedly until the dough is crumbly. Add all the milk, egg and vanilla and continue the command pulse to mix the dough. When the ingredients are thoroughly amalgamated, begin kneading with the palms of hands until the dough is smooth for a ball.
To make the dough by hand : In a bowl combine flour, sugar and salt. Stir in butter with a pastry cutter until the dough is crumbly. Add milk. the egg and vanilla and knead until dough is smooth to get a ball of dough.
Install :
Place dough ball on a plate, cover with plastic wrap and let rest 30 minutes in the refrigerator. Flatten
:
Divide dough into 3 pieces and work with one piece at a time.
Flatten dough with hands.
Place the pasta machine at hole # 6 (largest) to work the dough. Skip
the dough between the rollers.
Fold the dough, dusting with flour periodically between each step and go again. Repeat this step 5-7 times until the dough is smooth.
The goal is to get our dough to reach the same width as machine
should spend the dough # 6 of the machine until it reaches the full width of the machine. The output of the machine and fold in half the board into the machine until it gets the width of the machine.
Place the pasta machine at hole # 5 repeat the previous step 1 times
Place the pulp machine at hole # 4 repeat the previous step 1 times.
Place the pasta machine at hole # 3 and # 2 and then repeat the previous step 1 times (# 3 and # 2 greatly flatten dough sheet).
The sheet dough should not be dry, so prepare a single sheet of dough at a time.
Spread dough on pan ravioli.
Moisten the edges with a little egg yolk. Fill each pocket with
about 3 / 4 c. tea packing.
Spread another sheet of dough on top.
Roll with a rolling pin to the edges of each ravioli are well soldered and sealed.
Cover a baking sheet with a clean dish towel or parchment paper.
Turn the mold upside to ravioli ravioli to release the mold.
Cooking:
In a fryer or a deep heavy bottomed saucepan, fry the ravioli deep-fried.
Fry about 12 ravioli at a time until golden brown. Do not withdraw too quickly or they will not crisp. Drain on paper towels.
Cool, sprinkle with icing sugar and serve warm or cold in a serving dish. Makes 3 ½ dozen
. Store in a cool place.

You can prepare in advance and stored in the freezer. Just before serving, preheat oven to 300 ° F and reheat the fried ravioli few minutes on a baking sheet lined with parchment paper until they are warm and crisp. Sprinkle with icing sugar and serve. Or just thaw and serve cold.

Bon appetite! Ginette ☼

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... posing its suitcases on Winamax with a first qualification tournament not to be missed, as it will be limited to 180 players max with 2 pros Team W: Aurélien " Guignol" and Manuel " Manuba ", 7th day of the EPT Prague with a gain of 71.000 €!


Then a succession of tournaments unpublished (Special Duo bloggers, Ladies Only, ...) Top 10 players qualify for the Grand Final of 30 January with a starting stack of chips 1,000,000 and an exceptional charge with a package of 1,400 € for France Poker Tour Finals at the ACF for the winner ... and tickets for many other Players ...


congratulate David for this new league, which shows once again that the blogosphere has not stopped to boil the poker rooms. Fr ...


More information about the qualifying tournaments. and staffing here:
http://davidlpoker.over-blog.com/article-dlpt-winamax-prizepool-et-video-62958743.html

Teaser Video here: http://www.vimeo.com/17774168

Good luck to all ...

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Austrians

pulp grated gives a very light texture to the shortbread. Do not be tempted to smash the first layer! You will lose the lightness of the pastry. Could be replaced by strawberry jam raspberry jam or choice. If you choose to shred the dough by hand is a bit difficult for the arms, I prefer to grate in a food processor, it's faster and it does a good job. You can serve a larger portion of dessert or serve them well into bite with all the other Christmas desserts. These shortbread square fruit are rich and delicious!

Ingredients

1 pound unsalted butter, softened 4 egg yolks


2 cups sugar 4 cups all purpose flour 2 tablespoons
teaspoon baking powder ¼ c.

teaspoon salt 1 ¼ cup strawberry jam to room temperature (or other jam)

Preparation In a large bowl, cream butter in mixer Electric until fluffy. Add egg yolks and mix well.
In another bowl, combine sugar, flour, baking powder and salt. Add to butter mixture and egg yolk and mix just until blended so that the dough holds.
dough onto a work surface and form into two rectangles. Wrap each piece in plastic wrap and freeze for at least 2 hours or overnight (can remain frozen up to one month).
Preheat oven to 350 F.
Remove the pieces of dough from freezer and let stand 10-15 minutes. Grate a piece
coarsely by hand or food processor (in my robot).
Expand shredded dough evenly in bottom of a 9 x 13 inch dish without overwhelming it.
With a pastry bag or a ziplock bag with the corner cut, spread the jam evenly over the surface of the dough to ¼ inch from edge all around.
Grate the other piece of dough and spread evenly over entire surface.
Bake until top is lightly browned, about 45-50 minutes.
Remove shortbread from oven and cool on a rack, then refrigerate about 1 hour for easier cutting.

It is always easier to cut nice square when the preparation was cooled.

Bon appetite! Ginette ☼

Source: Epicurious

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Fondue Ti-Toine

My Girlfriend Raymond has served this beautiful entry melted cheese. The recipe comes from her friend Antoine (Ti-Toine for short). I did the next day because I loved it. I liked the addition of blue cheese that comes off a little Swiss cheese. It does not taste much, it's just perfect. For me it is the addition of pink peppercorns adds a crunchy addition to this wonderful recipe. This recipe can be served as input into individual portions or as a meal by adding a beautiful salad. Ti-Toine and thank you Raymond for sharing this recipe.

Ingredients 2 tablespoons
tablespoons butter 2 cloves garlic, minced 2 shallots
French
minced ½ cup white wine
2 bags of 400 grams of melted Swiss cheese, Swiss Knight
80 g of soft blue cheese, Rosenborg Castle (2 / 3 of the pack of 125 grams) 2 tablespoons
tablespoons pink peppercorns, chopped green onions chopped
for garnish

Preparation

In a saucepan, melt butter over medium heat, add garlic, shallots and French cook, stirring frequently, about 5 minutes.
Add white wine and increase heat to medium-high heat, stirring constantly until boiling.
Reduce heat to medium-low and add cheese mixture, 1 package at a time, stirring after each addition. Stir in blue cheese and melt. Stir
pink pepper and mix well.
Transfer the cheese mixture in small serving dishes.
Serve with pieces of bread (focaccia with olives or bacon, baguette, ciabatta or other), pieces of diced ham or prosciutto and vegetables.

Bon appetite! Ginette ☼

Source: Antoine P, I, my friend Raymond G.

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Italian Cookies with Orange

With Christmas just around the corner, it's time to prepare our Christmas cookies. Thank you Blanc-Manger for sharing this wonderful recipe for Italian cookies. A simple and tender biscuit light orange flavor. A single biscuit is sometimes enough to satisfy your sweet tooth after a hearty meal. Feel free to freeze. They will be just as good once thawed. You have to take a little advance if it is too much to do at the last minute.

Ingredients (about 50 cookies)

1 / 2 lb -225 g of vegetable fat whipped

4 eggs 2 cups white sugar 1
cup orange juice 8 c.
teaspoon baking powder
4 1 / 2 cups flour
2 cups powdered sugar
about 25 candied cherries, halved (red or green)

Preparation

Cut cherries in two and make them drain on paper towels.

In a bowl, mix the fat, eggs and sugar. Add the orange juice.
Mix baking powder to flour and then stir into first mixture, stirring gently with a wooden spoon.

Once everything is very smooth, take the mixture using a tablespoon and drop the contents of the spoon in a bowl filled with powdered sugar.

Gently roll the dough to coat.

Place dough balls on a cookie sheet lined with parchment paper.

Bake cookies at 350 degrees F for about 11 minutes on the top rack.

Remove from oven and place biscuits on a rack.

Add cherries in center of cookies for they are still hot.

These cookies freeze well.

Bon appetite! Ginette ☼

Source: Recipe Quebec Maryblues me in the kitchen of Blanc-Manger

Does Vodafone Have Prepaid Blackberry's

Here is a good fudge milk chocolate with nougat and honey almonds. You can use the chocolate brand (The choice of the President of Loblaws, Provigo and Maxi) at a fraction of original price of Toblerone. This fudge has a distinctive taste.

Ingredients


1 cup sugar 1 cup butter 1 box
370 ml Carnation evaporated milk
2 bars of 400 gr Toblerone chocolate (or President's Choice), chopped

Preparation

Line an 8 inch square pan with parchment paper, leaving more than the paper on each side.
Combine sugar, butter and evaporated milk in large saucepan.
Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly.
Remove from the heat. Add chocolate and stir until completely melted. Pour into prepared pan.
Refrigerate 3 hours or until firm. Remove fudge from pan using foil and cut into squares, wiping the blade on a damp cloth between each cut. Store in refrigerator or freezer.

Bon appetite! Ginette ☼

Source: Kraft - doubled if the fudge recipe is too thin for my taste .