Tuesday, July 14, 2009
Lomo at the top of its spiced risotto
I am always charmed to discover the risotto of Elo which proposes original associations each time. I slightly modified this one by hoping that she does not want me too much.
125 G of rice arborio
1 tsp of mixes Cajun Etal of Spices
½ glasses of white wine
50 cl of vegetable bubble
In a frying pan, browned a little garlic semolina and spices in olive oil.
Add rice, mix for good to coat it. Pour the wine, allow to evaporate then a ladle of bubble. When the liquid one is absorbed, add another ladle of bubble and made that until all the bubble is absorbed.
During this time, cut the lomo in fine plates. Roast them dry in a skillet then set aside.
When the risotto is ready, draw up the plate; put rice in a circle and deposit with the top the roasted plates of lomo. Serve at once.
Monday, July 13, 2009
Ice walnut of coconut-cranberries
Ice Week is alas finished, but it is not a reason to deprive itself of a small frozen pleasure. Then I imagined a new perfume mixing softness with coconut with acidity with the cranberries.
2 eggs
50 G of sugar
20 coconut milk cl
20 milk cl
10 cl of liquid cream
Heat in a pan milks, the cream and coconut grated. Whip the egg yolks with sugar, then pour in the pan. Make cook like a custard and leave food to cool completely.
When the preparation is cold, add the assembled egg whites there snows about it and place in the tank frozen of the ice-cream freezer during 30 minutes. At the end of 25 minutes, add the cranberries then put the ice at the freezer.
Sunday, July 12, 2009
Drinking cup of cucumber and melon
I have chance rather because this year, I collect many cucumbers in the garden. But to vary preparation out of salad or to change my souffle, I drew the inspiration on the blog Palais of the Lilies.
1/2 melon
1 small cucumber
1 tsp of balsamic vinegar Idrusa Del Salento
1 tsp of olive oil Idrusa Del Salento
gomasio (white sesame seeds Nishikidôri Market + some turns of salt mill Guérandais)
Cut melon and cucumber in small dice and put the latter in a bowl with a little salt for remove the maximum of water.
Then, place the melon cucumber dice then in a stainless circle posed on a plate and pack well.
Mix oil and the vinegar, pour on the drinking cups. Strew with gomasio and serve at once.
Saturday, July 11, 2009
Extra-frostings with soft white cheese & dice of strawberries
Like last year, the strawberries abound in my garden. And rather than to eat them directly by gathering them with a little sugar, I took as a starting point the recipe by Lili.
With these proportions, I could make 10 small frostings.
200 G of soft white cheese
100 ml of milk
50 G of flour
40 G of brown sugar
15 strawberries
In a salad bowl, mix soft white cheese with milk. Add then the filtered flour then brown sugar. Fold with the dough the strawberries cut into two halves if they are very large and make cook (in prints of a muffin cup) 15 minutes with the oven with 200°C.
I advise you to allow frostings to cool before unmoulding them and to store them one night with the refrigerator before enjoying them.
Friday, July 10, 2009
Trickles of cod to lemon and broccolis
In general, I cooking of fish once per week and generally it is Friday. We appreciate cod for his taste but more especially the fact that it contains few edges.
400 G of trickles of cod
800 G of broccolis
juice of a lemon half
2 egg yolks
10 cl of liquid cream
40 G of butter
salt, pepper
Peel and to cook broccolis 5 minutes with the vapor.
Dry the trickles of cod in absorbing paper. Make return them to the skillet in hot butter 4 minutes on each side. Add salt, add pepper and set aside with the heat.
Pour the wine in the skillet to thaw. Fold the egg yolks mixed with the lemon juice. Highly whip this preparation (8 minutes) on low fire, without never making it boil. Out of fire, bind with the cream.
Draw up the trickles in the plates, nappez them of sauce and accompany them by broccolis.
Thursday, July 9, 2009
Charlotterrine with the red fruits
This year, I have really chance because I collect many fruits: raspberries, cherries, red currents. The idea to me had just associated them in order to carry out this charlotterrine.
But I cheated by adding a fourth fruit which one does not find in the garden, but rather on my favorite candy site: -) ..... they is the small Tagada strawberries.
2 packages of boudoirs
a large red fruit bowl (red currents, raspberries, cherries pitted and cut into two halves)
80 G of sugar
250 G of soft white cheese
2 G of Gone Asia agar agar
juice of a lemon
water + alcohol of Framboisine Savors of Normandy
Spread a cake mussel with food film.
Mix soft white cheese with sugar. Make boil the juice of lemon and agar agar then fold with mixes preceding.
Add the fruits and the Tagada strawberries.
Soak the boudoirs in mixes water/alcohol of Framboisine and furnish the stock and the walls of the cake mussel. Pour the preparation with the fruits and finish by a layer of boudoirs.
Spend one night with the refrigerator.
Just before serving, decorate the charlotterrine with red fruits and some Tagada strawberries.
And here a small share, lends to taste….
I benefit from it to announce you the contest (in which I take part with my charlotterrine) organized on the blog Weakness. It consists in proposing, until July 15th, a recipe of sweetened or added salt pot. Pyrex ustensils are concerned.
Wednesday, July 8, 2009
Stuffed potatoes
The new potatoes arrived, not with the supermarket but in the garden; -)
Then here how I wanted to cook them today.
Recipe for 2 people.
2 large potatoes
100 G of diced bacons
2 TBS of light cream
salt, pepper, mix four spices SPICES OF the WORLD
Wrap potatoes in aluminum foil and make cook them with the oven 45 minutes with 200°C. Brown diced bacons with the skillet, set aside.
When the potatoes are cooked, cut them into two halves lengthways and withdraw the flesh without reaching the skin.
Mix it with diced bacons, the Gruyere and the cream; add salt, add pepper and add mixes it four spices.
Stuff the halves of potatoes with this preparation. Strew with a little Gruyere and make cook au gratin 10 minutes under the grill of the oven.
Tuesday, July 7, 2009
Yoghurts with marshmallows
Very often, the dessert is the moment more awaited meal. And when they are these small yoghurts, the dance of the teaspoons is not made wait: -)
90 milk cl
25 + 8 marshmallows supermix CGOOD
1 TBS of sugar
1/2 milk powder jar
1 natural yoghurt
Dissolve 25 marshmallows in hot milk.
Deposit a marshmallow with the stock of each yoghurt jar.
In a salad bowl, mix all the other ingredients and once pour with the top milk with the marshmallows they are quite molten. Fill the jars with yoghurts and connect the yoghurt maker 10 hours.
Monday, July 6, 2009
Bon appetit, good () Bagu' ear
Not having a bread maker, I nevertheless tried to play the apprentie baker by making my small hands (finally, with the assistance of my robot) this rod Bagu' ear.
It did not make failure this morning with the breakfast, but its form is not yet perfect; I did not succeed in making beautiful ears like the baker. Exists can be a ustensil of cooking adapted which could help me?
However, the crust was parafite, as well with the lower part as in lower part, look at…
125 G of rye Savors flour of Normandy
125 G of flour Morvandelle Maurice Mill
1 special yeast packet bread loaf
170 ml of water
1 special salt amount bread loaf Guérandais
In a robot, mix all the ingredients by adding water progressively.
Form a rod with the dough, farinez and allow it to rest 45 minutes in a hot place (in this moment, it is not difficult lol). Twenty minutes before putting into the oven, cut ears in the rod using a scissors.
Preheat the oven with 200°C. Make cook the rod 20 minutes and allow to cool it on a grid.
With final, I obtained a beautiful rod with a perfect crumb, quite ventilated, all that it is necessary to start a good day, as of the breakfast.
Sunday, July 5, 2009
Ice Week: Softness frozen with lemon
This week, was placed under the sign of sweetened once again, putting more ahead my ices. I hope to have given you many ideas and can be the desire for testing some of my recipes.
To thank you for your visits increasingly more (even with the approach of the holidays), I offer a last ice scented with lemon to you decorated of a chocolate kiss: they is a good kiss Baule, delicate alliance of one ganache to raspberry and which are crusty grains, speciality of Christophe Roussel. I thank it once again for having spoiled myself as much.
- 10 cl of liquid cream
- 20 milk cl + 1CS to dilute Cornflour
- 3 TBS of powdered sugar
- 1 tsp of Cornflour
- 1 tsp of powder COOK lemon barks
- 1 drop of green coloring
Make heat milk and the cream. Out of fire, add sugar, the coloring, Cornflour and the bark of citon. Mix and make infuse during 15 minutes (more if you want a taste marked).
When this preparation is completely cold, filters it and pour it in the ice-cream freezer placed at freezer one harms. Make harness 30 minutes.
Serve the ice in small a caquelon then deposit with the top pretty (and especially very good) to kiss of Baule.
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