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My top 5 culinary moment

In line with the top 10 of my recipes, I think a small article on my kitchen when I find it useful to the blog.
This allows me to share with you my favorite moment of the heart, what I buy, so I was always more (and without influence of any sponsors I can assure you ... because I know this may annoy the blog readers.)

By cons even if I tried to place items findable everywhere I already know that for the top 5 there will be my favorite salt as long as we are only at Oliviers and Co . I discovered the white truffle salt through the Christmas gift from my brother, I put it everywhere but mostly in the soup, pasta, rice .... short everywhere anyway!

For the rest we found in supermarkets or Picard and I know that the discovery is possible for all.
I take this opportunity to say hello to my friends and family who read me regularly and thank them for their compliments. And thank you to my readers for their comments and kind emails!

1 - 0% Monin syrup ice fishing (supermarket): a real pleasure for my yogurt flavor, aroma exit site and syrup!

2 - with white truffle salt (olives and co): I put it everywhere! Luckily my boyfriend also likes, be careful at the beginning may seem a smell little too strong but the taste is excellent.

3 - pure butter shortbread chocolate any good mom (supermarket) I fall for them (try weaning currently)

4 - tomato sauce, pesto rosso barilla (supermarket ) sauce found in my favorite Italian restaurant, fortunately there barilla for me to find some happiness Italian at home.

5 - apples and pears with spices and red wine (Picard) discovered during the Christmas dinner, try it now!

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more excuses sugar pie made easy!

As promised here is the recipe of the day which follows that of yesterday ... until then it makes sense. That

an alternative to sugar pie but without the northern breadmaker ... therefore not bready. Unfortunately, you can not have it all. (I assure you, though if I tried).

This recipe comes from Elle magazine this week at the table (not that ELLE fashion of the table) it was a section on organic cooking and I used one of their recipes.

I'll use this post to tell you that I tested the parcels of maggi chicken (yes I bought them in my favorite supermarket) I chose the version garlic and onion, chicken thighs, white and small potatoes in the bag and voila! On leaving the oven it seems that the chicken has cooked on the spit without drying out. The seasoning is great I recommend it to moms and pressed the rest of the stove because it's quick and convenient.

Ingredients: 200g brown sugar


10cl milk 35g butter 15g flour

1 egg 1

dough or shortbread dough recipe house

- place the dough in a round dish 23cm in diameter
- preheat oven to 210 ° C (TH7)
- In a saucepan bring the sugar, milk, butter and flour
- for the boil, stirring constantly for 3 minutes then remove from heat
- when the mixture is cooled add the egg and mix well
- place the mixture on the dough
- cook for 25 minutes in the oven

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Pastry simple and lightweight

This is a basic recipe for all your pies, sweet or salty.
She is from my mom, occasionally, when she needs a pastry dough not to make a pie takes 5 minutes to make a pastry base.

Yes I do mean no more 5 minutes! (Except one hour of rest in the fridge) it should also be noted that there is no butter in the dough, which I think will please a lot of people. (January. .. good resolutions that tells you something?)

In any case this note in your dough recipe book to help you out anytime.

I've made a pie recipe with brown sugar simple with this dough I'll post tomorrow.


Ingredients: 180g flour


100g cream cheese 1 tbsp oil
3 tablespoons water if dough

salt 70g sugar and salt dough so sweet!

That is simple.

- in a bowl mix all ingredients in the order chosen, then add salt or sugar
- mix with a spoon for 30 seconds
- then form a ball of dough with your hand (maybe a spoon tablespoons of extra water is necessary to have a good solid paste)
- surround a wrap
- leave one hour the fridge

The dough can also be stored in the freezer for making reservation if necessary.

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Croissants with Sausage and Cheese Panko Tilapia

We do not always need to break the yoyo though hard to prepare a simple meal simple and easy fast fast fast. Ideal for dinner or just for a little snack. Serve with mustard or ketchup and salad.

Ingredients 1 tube 235 g of Pillsbury crescent rolls
4 hot dogs
8 sticks of cheddar

Preparation

Cut cheese into sticks.
Slice sausages lengthwise ¾ deep, cut in half and insert a cheese stick in the slot.
Roll the sausage on a triangle of crescent dough starting at the widest side.
Place cheese side up on baking sheet lined with parchment paper.
Bake at 375 degrees F for 13-14 minutes or until crescents are golden.

Bon appetite! Ginette ☼

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Here is a simple way to prepare this delicious fish. The combination of crunchy Panko breadcrumbs, Parmesan cheese and Italian seasoning covers Tilapia fillets taste great and offers. You want a fish recipe that everyone will love, here it is! Light, healthy and full of flavor. This is a recipe that I prepare regularly. I served with my Summer Salad with Shrimp and Blueberry .

Ingredients 4 large fillets of tilapia fillets or 8 means
1 cup Panko breadcrumbs 1 cup
freshly grated Parmesan cheese 2 tablespoons
Tea with Italian seasoning Nomu ( here to see what's) 1 tablespoon
teaspoon garlic powder 4 tablespoons
tablespoons mayonnaise
net oil

Here a nice big fresh filet

here means frozen fillets

Preparation Preheat oven to 425 ° F.
Spray a baking dish coated with an anti-tack.
Mix crumbs Panko, Parmesan cheese, Italian herbs and garlic powder in a shallow dish and set aside.
fresh tilapia fillets are often larger than frozen fillets.
Wipe fish fillets with paper towels and spread 1 c. tablespoons mayonnaise for large nets and ½ c. table for the means, all over each fillet. You should have a light coat on fish.
Cover each side of fillets with breadcrumb mixture panko / parmesan.
Place fillets in dish and drizzle olive oil over each fish fillet.
Bake 20 minutes for thick fillets, 14-15 minutes for medium or until fish is lightly browned on top and the edges.

Bon appetite! Ginette ☼

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My top 10 of 2010

I decided to publish a small book with 10 of my favorite recipes of 2010 to allow some history and some recipes to discover that they have not yet tested and I highly recommend it!

I chose both the sweet and salty flavors because I think everyone will find his account. I also try
increasingly alternating sweet and savory recipes on my site to try to balance things even if the revenue level a nice sweet edge. (But we do not remake)

My numero uno is the braided bun, I use this dough to make any kind of cake, I add chocolate chips, sugar beans, I am doing manal ... short test must if you have a bread machine this cake is pure happiness.

On this I wish you a good Sunday and I'll post a recipe this week ... salty!


10 - croq 'salmon

9 - Parma ham tart gorgonzola-

8 - Moist Chestnut

7 - Pastotto

6 - brioche with foie gras

5 - Apple Strudel

4 - Custard Ladurée

3 - Lemon Cake

2 - Chocolate Cake-read

1 - Braided brioche

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Parmesan Baked Potatoes topped all

The flesh of the baked potato is soft and crispy skin. Once the potatoes cooked, throw in some skin and eat only the inside, while others enjoy the taste and texture of the crispy skin. It can be served with your favorite toppings. Here, with a little butter, sour cream, bacon, green onions and grated cheese.

Ingredients

4 large potatoes

Olive oil Sea salt to taste Trim
: butter, sour cream, plain yogurt, crumbled bacon, shredded cheese, Parmesan cheese, chopped green onions, chives, salsa.

Preparation Preheat oven to 350 degrees F.
Choose potatoes of similar size and clean the potatoes before cooking.
Prick potatoes in several places with a fork to allow steam to escape during cooking. Lightly oil and
Season with sea salt on all sides.
Place on a baking sheet and bake for about an hour.
to see if they are cooked, prick with a sharp, pointed knife, the knife should easily get into the potato.
Once cooked, make a slit in the middle and garnish to taste.

Bon appetite! Ginette ☼

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Ribs stick red

Hello to you, this too has lately ... Too busy and also very emotional to see my son from the oldest of the house to live in Yellowknife (Northwest Territories) to another Canada to end his life with his girlfriend. Chu mother hen me that you want, even to chu. Very sad not to be near them but very happy for the good life waiting for them my beautiful love coconuts. The university is over and it's now time to work in his fine art of mining engineer in a diamond mine. (It's cold in titi there, we will pass the winter before going to visit. Today is not bad, it just makes VRRRRR -40 ° C!)

Anyway we return to Chow and no more tears.

Fortunately we will see Skype hoe live.

Speaking of smiley out your napkins, you will need for you débeurrer eating these p'tits nonos. One is licking his chops in droves. We have brought honor to the ribs very tender and tasty in this recipe. Yeah I've prepared for my baby before he leaves. He loves it sweetheart. Mother hen ...

The accompanying sweet sauce is delicious. I went with a baked potato well stocked. This recipe was created on many blogs already. Thank you Pixel part of this chain have good nonos.

Ingredients

2 backrib fresh pork 1 cup ketchup

1 / 4 cup molasses
1 / 4 cup vinegar
1 / 2 c.
teaspoon salt 1 / 8 c.
teaspoon pepper 1 / 8 c. teaspoon garlic salt or garlic powder
1 / 8 c. teaspoon onion salt 2 tablespoons
tablespoons brown sugar 2 tablespoons
tablespoons chives or onion flakes

Preparation

Place ribs in large pot and cover water.

Boil ribs 1 hour and drain well.
Once cooked, rinse the ribs with cold water to fully remove all particles on the meat.
Mix all the ingredients for the sauce. Coat ribs with sauce and marinate in refrigerator several hours or prepare the day before and marinate overnight.
Place the ribs on a rack in a roasting pan covered with foil and bake at 325 degrees F for 40 minutes, turning halfway through cooking. Return again and cook 20 minutes more. Brush with
few occasions.
Finish cooking under broiler 2-3 minutes until ribs are nicely browned.

Bon appetite! Ginette ☼

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Palet Breton chocolate-biscuit

Two recipes in one! the enhanced version and the classic version (second picture for those who do not!)
Yes there is that the puck Breton and an improved version with chocolate biscuit in the New Tree.
Yes I used an article that was sent to me in a package to the recipe, so this is a sponsored article is not going to hide it.

So I got a nice package with lots of chocolate bar to be tested, I already knew the brand since I had already tasted their chocolate with ginger and lavender but I am unable to my mind where I have enjoyed this much chocolate ...

I decided to use their chocolate biscuit to make my cupcakes because it is the anniversary of my darling tomorrow and he loves gingerbread.
So I opened the plate and tasted chocolate before using it in my recipe, the smell is pleasant and the taste of gingerbread is found in dark chocolate! (Very dark ... I love)
I watched the price of the plate on the internet for 2.49 euros 80g ... gloups I recognize that price is not cheap. Cons by the texture of chocolate is super crisp with the broken biscuit, there are also omega-3 in the plate of chocolate ... one more excuse to eat! (And 30% less sugar compared to other plates hehe I know sell me forget I know my good resolutions)

By cons of curiosity I tasted the chocolate with apricot .... the latter a fruity odor impressive ... I tell myself to offer a gourmet basket to someone I'd add this plate can be.

Okay now this is the recipe! (Which comes from forum supertoinette)

Ingredients for 20 cookies

175g flour 75g butter 75g sugar

1 packet of vanilla sugar 1 egg

60g chocolate biscuit (New tree for me)

- in a dish melt the butter 1 minute in microwave
- add sugar and egg, mix
- then add the flour, sugar, vanilla, mixing well
- form a dough ball and let it harden in the fridge for 30 minutes

- preheat the oven to 160 ° C
- meanwhile form small balls of dough, flatten into a cup (as in photos)
and add a square of chocolate in the middle (I cut them in half to better focus on the biscuit)
You can also just flatten the dough into a puck Breton.

- cook for 30 minutes in the oven
- cool.

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" Special Ladies "of Nantes Poker Association - 2nd EDITION

After the successful first edition with 60 players and the victory of "Sakura ", excellent club player Allinouest Nantes, Nantes Poker Association organizes his second poker tournament special "Ladies " on Sunday, January 23 at 10am at House District Doulon (Near School of Coliniere).

For this second edition, Ghislaine and his staff put the dishes in the big welcoming this time 100 players from across the region west around tables led by experienced croupiers and with a structure " Deepstack " of 300BB (3,000 chips - Blind 5 / 10 - Round 25 min).

Many prizes to be won during the day that entries for tournaments casino:

- first : 1 entry for a tournament Partouche to € 100 ; + Casino Restaurant Menus

- 2nd : 1 Entry Barrier for a tournament to € 60 (€ 10 Knockout)

final on-site registration from 09:00 am .

Info and Registration with Ghislaine "granny poker" tournoiladiesNPA@hotmail.fr

quote your Name, Club, Date birth and Pseudo

Getting :
House District of Doulon (Near School of Coliniere)
1, rue de la Bass Chesnaie
44300 Nantes
Access:
Tram Line 1: Stop Landreau
Bus: 12 (terminal), 82, 92 (stop Coliniere)

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Cream pumpkin-scented citrus crisp Parmesan lace

This cream is a mixture of flavors very successful. The sweetness of the butternut squash is relieved by orange and onion. I ate an excellent soup like this recently in a restaurant. I was inspired from the base of a recipe from Ricardo adding orange to replicate this delicious recipe. Excellent! I went with a crisp Parmesan lace.

Ingredients 2 onions chopped 2 cloves garlic

chopped 2 tbsp tablespoons of olive oil
6 cups butternut squash, peeled and cubed
5 cups chicken broth
1 / 2 cup 35% cream Salt and pepper


1 orange chopped celery leaves or parsley chopped for garnish

Preparation

Finely grate zest from orange, then squeeze the fruit. Book.
In a saucepan, soften the onions and garlic in oil about 5 minutes.
Add squash and zest and cook 5 minutes.
Add broth, salt and pepper and bring to a boil.
Reduce heat and simmer 30 minutes or until squash is tender.
Remove pan from heat and let cool.
Pour the mixture into the blender a little at a time, and mix until smooth.
Pour the mixture into a clean saucepan, add cream and orange juice and stir over the fire without boiling again.
Serve in bowls and garnish with parsley or chopped celery leaves.

Bon appetite! Ginette ☼

Source: Inspired in part by Ricardo