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Moving! Fondant

Hello everyone!

This little message to say that my blog will very soon be moving on over-blog!

I shall address: http://lamucuisine.over-blog.com

I'm trying to get my bearings on this new server

(who said "we are not out of the woods?! lol)

To make you wait a few pictures of my next recipe ...

I will be waiting!

you soon!

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rustic pear / White chocolate tart way "My pasta carbonara

To start this week (in the pouring rain it must be said) here is a nice recipe tite and completely improvised based rustic pear.

rustic Why tell me - you?! Ah HA! and well because I made a grab at my favorite organic store and so I used a completely new meal for me, complete with 5 grains. Sure, you can replace it in this recipe with any meal!

As I love the combination pear / white chocolate (and I'm not the only one I've seen lots of blogs!) So I added this little indulgence! Amazing, I saw a large rectangular pan, the flux appeared to like a tart! Very flat diposées pears on top ... There was only one small scoop of ice cream and go for a moment of pure pleasure !!!!!!

For a beautiful rustic based "style pie" or a rustic classical basis if you have a mold smaller! :)

- 4 tbsp sugar 1 tbsp golden bio + for the top

- 2 eggs

- 1 jar of white cheese hug

- 2 jars of small Swiss

- 6 tablespoons whole wheat flour to 5 organic cereals (wheat, rye, barley, rice and oats )

- 2 ripe pears

- a few squares of white chocolate pastry

-

1. cinnamon Preheat oven to 180 °


2. In a bowl, mix the eggs with the sugar.


3. Add cheese and chipmunks, beat until the dough becomes homogeneous. Add


4. then the flour.


5. Stir white chocolate at that time. > I chose to sprinkle the dough with white chocolate chips (made with a kitchen knife) to make it melt inside. You can cut the chocolate into cubes or melt if you prefer.


6. a plate, cut into thin slices pears previously washed, peeled and you'll stalk and seeds removed.


7. Pour the batter into your pan, then arrange the pear slices on top, flat, like a pie. For more than greed, I sprinkled sugar blonde the above basis and cinnamon (cinnamon ah when you take us!)


8. Bake for 25 minutes.
   

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recipe for traditional rustic Italian that I am! This recipe makes me very very often because the man loves, this one with the photo dates back a few weeks now but since I have not cooked this weekend and although I spring:)

Finally, this weekend off as I expected to be at rest (lol) and family and well it was really messed up, the catalytic (and yes it happens ... Scoumoune the return): I have a gastrointestinal terrible blow not the output> zou in bed, family dispute and a bonus that I am well! Finally it's like this ...

So I propose this simple and easy recipe, which is not that basic carbonara because it is slightly modified by me ^ ^

For a good pasta dish carbo:

- 200g of pasta, usually spaghetti, but rather the man loves Farfal!

- 1 box of 100 gr match smoked bacon

- 1 pack of matches ham

- 1 white onion

- 10 cl of crème fraîche

- 1 large handful of grated cheese

- whole nutmeg for grating

1. Cook pasta in plenty of boiling salted water. Cooking depends on the style of pulp and the desired result for us al dente. Book.


2. In a skillet, sauté onion, diced bacon and matches with 1 tablespoon olive oil.


3. Using a wooden spoon, scrape the onion and bacon from the pan and add cream. Kiss on low heat and bring just to boil let. Add the smoked ham.


4. Simmer on low heat for several minutes, stirring occasionally.


5. Grate nutmeg over the sauce (amount according to your taste) and salt / pepper if needed.


6. Add pasta to skillet. Increase over high heat. Add grated cheese and let melt for a few seconds. Serve hot.

In my recipe no egg yolk (I do not like the egg). Bacon is half replaced with smoked ham, more digestible and high in taste. Besides, I much prefer matches with bacon lardons normal: thinner, they cook faster and are much less fat! The onion alliance / nutmeg enhances still further the smoky taste of the dish is divine ... Really, lighter overall, provided they keep all the flavors so specific to the original recipe of carbonara! This is EXCELLENT! :)

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TAG, TAG, TAG ... and little weekend!

And yes, I was victim of a taggeuse chevronée, aka ML blog blog marie line ", creator of super cool forum enthusiasts kitchen of her condition (I had already spoken, click the heart to the right column if you want to join us!).

I replied thus:
regulation> quote your tagger: MLLLLLLLLLL: p

- leading feature of my character : Only one? " impossible! but I say "invested" and "generous"

- my main quality: er ... one too?! lol:) j'dirais generous

- qualities I prefer in a man: whether human, honest / sincere, generous and funny

- qualities that I prefer in a woman: talkative!

- dish that makes my mouth water: pfff s a lot but I would say the salty blue cheese steak from my dad, and sweetened iced Vacherin with lots of nougat:)

- my favorite words: the word I prefer is "cat" lol then when I'm tired seems that all the time I said "finally ... or "at the end of sentences (this is my way of saying sigh lol) and it's true!

- what I hate above all : lies, hypocrisy, nastiness

I tagged six other people:

- yann "flavors and colors"
- marjo of "Meals on pots and pans"
- this "revenue from this"
- hana of "Hana's treats"
- Océanne of "1.2.3 dishes"
- Carmen and Laura of "cucinetta"

Go girls and boys, I await your answers:) I spent the weekend with family, make no mistake I not working! : (But I would have neither the time nor the cooking time to blog but I came back from Monday! Do not mind if I spend on your blogs before then ^ ^
go all a good weekend! ! Kisses!

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Participation in MMN 11: Fall muffin with chestnuts, pears, maple syrup and cinnamon

My second trip to Muffin Monday # 11!

Participate = http://cuisineplurielle. canalblog.com/archives/2008/10/13/index.html

just goes on this theme fall really inspired me!!:)))

These muffins are tasty, are reminiscent of the fall by as much as their aesthetic taste, are back childhood memories (yet! Series nostalgia for me MM # 11) ... make me think of the woods, the woods, collecting chestnuts, and kaway boots, brown bugs that I served as "Boulard" in the courtyard of the school, pockets full of disputes and master .. . basket filled with the harvest, smiling ... the smell of roasted chestnuts and fingers burned by impatience to enjoy! :)




I present you my muffin with chestnuts, pears, maple syrup Cinnamon: For 8


beautiful muffins:


- 90 gr sugar cane bio


- 50 gr chestnut flour organic


- 1 teaspoon baking powder (I ' I forgot !!!!!)


- 1 small jar cheese


- 1 whole egg


- 50 g butter


- chestnuts (about a dozen The flesh weighed about 40 grams)


- 2 beautiful Pear William for me


- 2 tablespoons maple syrup



- Cinnamon

1. Preheat oven to 180 °



2. Dip the whole chestnuts in a large volume of boiling water for 10 min.



3. Enjoy what are hot for peeling: prick the tip of a knife and peel the bark to release the white flesh broken> attention! it burns! but once cooled can not do this!



4. Cut the flesh of chestnuts into very small dice and reserve. > if you overcooked Always mash.



5. In a bowl, mix the egg with sugar, then add the cottage cheese, maple syrup and melted butter.



6. Pour flour (mixed with yeast!) In rain> not overmix.



7. Wash and peel pears. Remove core and seeds. Cut the pears into thin slices.
   


8. Place dough in half in the height of the mold cavities. Place sliced pears into the batter, I put 3 plates in each cell (I'm inspired by how Clea present for his fruitcake, I love this presentation! )



9. Sprinkle with cinnamon and a pinch of sugar cane.



10. Bake for 25 minutes.
    
    
    Result: success! very very rich and delicious:) Already I am personally satisfied with ties with the aesthetics of my muffins, I love the colors, the melting side of the pear ...

And taste level is REAL! Pear / cinnamon it goes really well together is a sure bet but also the taste of chestnuts and chestnut flour and the aftertaste of maple syrup ... hummmmmm:)))

do not know if you understand me but it's kind of comforting flavor that warms on, which can be enjoyed quietly on the couch with a blanket and a good book, a cat Soft purrs (it's better then I hug for you who have sent him so many Kisses!) ^ ^
flavor is comfortable and reassuring ... We have A-DO-RE!




and you, do you like? "

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Participation in MMN 11: Fall muffin with jelly, quince, walnuts, ginger and spice 4

Introducing the muffins Monday edition No. 11, which begins! yay! :)

is Dominique's Blog "Cuisineplurielle ( http://cuisineplurielle.canalblog.com/ ) who arranges for she won the edition # 10!

The theme chosen by our jury is formidable FALL! He inspired me because I am a daughter of winter and autumn is my favorite season, just before the Christmas that I love so much:)

I have several recipes that came to my mind, I've done both, I present to you here first!

It is directly inspired from my childhood when my great grandmother Mimi we prepared jelly and quince paste the garden! I expected that with such impatience! fingers in the jar, the jelly glue, the unique taste of quince ... humm ... so I wanted to give him a wink because since she left us I have ever eaten! mine is not as good but at least I did it! and I'm proud of it! :)

Here are a figment of my imagination, the sweetness of my childhood, well flavored muffins with MA quince jelly, walnuts and raised a little ginger and spice 4! a delight!

Here's the recipe: For

quince jelly:

- quince> for me one of 800 gr lol it takes about 1 kg)

- sugar Gelsuc " the blond cane

For 8 beautiful muffins:

- 150 gr flour

- 1 teaspoon baking

- 4 tablespoons milk

- 1 tablespoon heavy cream

- 1 whole egg

- 40 g butter

- 80 grams of sugar blonde bio

- Jelly quince house ^ ^

- fresh nuts (about 12 nuts)

- ginger

- 4 spices

1. Prepare jelly quince: Peel and seed the quinces and cut them into pieces. Put in a saucepan and cover with water to cover and cook 30 minutes high heat. > A nice smell invaded your kitchen ... hmm .... Once cooked, pour the fruit into a colander and reserve. keep only the juice, his weight and return to pot. Add the same weight in sugar Gelsuc "mix with a spoon and bring to a boil. Count 7 minutes of cooking from boiling. Sterilize a clean glass jar with very hot water, pour the still hot, seal the lid and turn the pot on a cloth. Cool off and store in refrigerator 24 hours. > hummmm .... it reminds me my childhood! it's too good!

1. Preheat oven to 180 degrees.


2. Mix in a bowl of whole egg with sugar and golden. Add melted butter, cream and milk. Stir in whole nuts. Add $ 2 teaspoon ginger.
   
3. rain pour in flour mixed with yeast. > Do not overmix it must remain "lumpy".


4. Pour batter into muffin cups. Place on top of a walnut, a pinch of sugar and a pinch of blonde 4 spices.


5. Bake for 20 minutes.

Result: A DELIGHT ... delicious, sweet, meaty, sweet, unmistakable taste of quince mixed with the nuts (the marriage of flavors is really great!) and the spicy / slightly hot spices ... humm ^ ^ ^

I also did a little spicy blend for extra indulgence!

- 3 tablespoons quince jelly

- a pinch of spice 4

Melt in the microwave a few seconds and quince jelly add spice 4.

I also think that this little spicy jelly could be divine on a pie:) In any case, filed by the spoonful on muffins before it's too bonnnnnnn chew!

See for yourself the indulgence of these muffins ^ ^

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Lawyers surprise smoked salmon and lemon cream Dill

A small easy recipe (my only day off I do I am not dig the head lol) and fresh as we love and what I do very often!

For two lovers:

- 2 beautiful lawyers
- cubes (or slices) smoked salmon (for me 2 trays of salmon already pre diced)

- 1 small pot of double cream (10 cl)

- 2 fresh square

- salt / pepper

- dill (frozen for me)

- lemon juice

- a few drops of avocado oil

1. Cut avocados in half and remove the core. Little trick : to remove easily without damaging the nucleus and the lawyer missed the presentation of your entry, use a very sharp knife and plant the tip of the blade into the nucleus. The core remains at the end of the knife and removed all alone!


2. In a bowl, combine the cream, the fresh squares, diced smoked salmon, about 1 teaspoon of dill, lemon juice (as desired), salt / pepper to taste. Mix with a fork, making large movements up and down to fold the ingredients and make the mixture smooth or creamy.


3. Using a spoon, fill each half avocado preparation.


4. Finally, sprinkle a little pepper and a few drops of avocado oil.


5. Refrigerate for ten minutes and serve. Enjoy with a spoon:)
   

Easy and simple indeed, but an entry that always wins a resounding success both in its presentation than its taste. We can also make this recipe with crab or shrimp (I like less but it's very good), for something different!

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delicious fruit cake from Clea

Today, not a recipe for me but Clea (I did not need to explain that it is everyone knows it ^ ^ it is in my blog darlings! ). I always saliva before these beautiful sweet and savory recipes, healthy and original, and I've made several, all very successful, never disappointed. But this one, when I saw it on her blog (she is still showing it's new!) I cracked up! I did it once! All this drew me in cake aesthetics now, the fruit component, heavily loaded with organic products (and yet I could not quite follow this aspect of the recipe), spices (the smell of cinnamon invaded the kitchen ... ) And the presence of the almond paste is a sweet pledge of unparalleled taste and a delicious ...

version pear / cinnamon

mango version

I first realized that the pear / cinnamon and one with mango. I give you his recipe for a cake and I put in brackets my changes in the functions of my closet but I think we have to rely completely on the original:)

version pear / cinnamon

mango version ^ ^

- 150 grams of rice flour (organic wheat flour for me)

- 2 eggs

- 80 gr rapadura (organic cane sugar for those with pear , one for organic golden sugar with mango)

- 80 gr of pureed almonds

- 1 teaspoon baking

- 100 ml vegetable milk (soy milk for him to Pear and normal milk 1 / 2 Skim the mango)

- 40 ml olive oil (rapeseed oil for me in two cakes)

- 1 apple (2 large pear or a nice mango)

- Cinnamon

1. Preheat oven to 180 degrees.


2. In a bowl, mix flour, baking powder and sugar.
   
3. In a bowl, beat eggs.


4. Add milk, oil and almond puree, while beating with a fork.


5. Pour the mixture into the flour mixture and mix until a smooth paste.


6. Pour into a loaf pan. Peel apples (or pears or mango) and cut into thin slices.


7. Arrange the slices in the cake dough.



8. Bake for 35 to 40 minutes at 180 ° C.
   
   
   

Clea In the original recipe does not mention the cinnamon, so for the cake I pears sprinkled with cane sugar and cinnamon before baking and the Mango j ' I just sprinkle with sugar before baking blonde.

This fruitcake is a wonder, a delight, a pure moment of happiness! Easy to make, with the beautiful cinnamon colored cake and fruit pieces that stand out (very tasty), mellow, rich taste ... perfect!! Do and redo ... next time I tested with other fruit and hazelnut puree! I'm a fan, thank you Clea!!

I want to thank JO ("pretty passions" http://danyetjo.canalblog.com/ ), Laurence & Carmen (the blog cucinetta " http://lacucinetta.over -blog.com / ) and IZA ("the little pastry iza" http://sucreengrain.canalblog.com/ ) déscerné for a price to my little blog! thank you very much girls that makes me very happy!

I also want to thank you, yes yes you who read this! thank you for your message of support on my tit Tarzan (he is a little better but still not that yesterday morning we raced again at our vet, it's stress!) and for all your warm comments on my recipes! every comment I'm so happy! :) MERCIIIIIIIII

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Mini cheescake jam or chocolate milk .. the choice is yours:) Good

And yes! here man is rather chocolate and I rather caramel / dulce de leche:) So to please both gourmands that we are so I made 2 mini cheescake!

I am greatly inspired method learned at "The Workshop of Valerie" (see link in my favorite blogs) and it's very easy to do! for the camera, I improvised with what I had:)

This is not a cheescake for purists (and I know they are many) but for a quick dessert and very good, with just the appropriate proportion (when you do not want to do a big one!) is perfect!

For 2 mini cheescake:

- 8 pucks roudor

- 4 tablespoons butter

- 4 squares of dark chocolate pastry

- 3 small Swiss

- 4 tablespoons white sugar

- 2 quark hug (single serving)

- 2 eggs

- milk jam

- dark chocolate

1. Preheat oven to 180 degrees.


2. In a bowl crumble the roudor and mix with melted butter to create a paste.


3. ATTENTION trick Juliet for making mini cheescake just use small circles in stainless steel and aluminum foil wrap! I'd never thought of and I despair of finding mini springform pans ! To do this: put the sheet of foil under the disc and then fold the edges toward the walls of the circle and stop at the top (do not fold inwards or it will not turn out!).


4. Divide the dough in the bottom of the mold by going back well on the edges. Do not there have "holes" or the unit will escape during cooking.


5. In a bowl, beat with a fork small Swiss cottage cheese, eggs and sugar.


6. In the first circle, spread the dulce de leche on the layer of dough with a teaspoon and cover the unit (note: there must remain a margin of about 1 cm from the top edge, otherwise it will overflow during cooking! )


7. Melt 4 squares of chocolate and add the rest of the unit. Melt a bit of dark chocolate and place a layer on the dough with a spoon then cover with chocolate mixture.


8. Bake for about 20-25 minutes, it depends on the oven.


9. Once cold, cover with milk jam and one of melted dark chocolate, and start fresh. Hard to wait, but it's much better the next day after the show there's no picture!
   

Hmm ... too good .... there is no word that is just perfect:) And you, who? " You made your choice? !