tag:blogger.com,1999:blog-27904402692494926752024-03-14T03:10:53.676-04:00Ici, un peu partout!Entre là bas et par là, tourner à gauche vous trouverez!Certain!!!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-2790440269249492675.post-66703102676179040342011-07-27T21:46:00.001-04:002011-07-27T21:46:21.785-04:00fails changes and renewalHe is home. THe soldier is home .Making chicken stock. It's late. I'm going to bed in a minute.<br />
I write this blog onand off not knowing if anyone reads it. Maybe maybe not! I need change. Just like I need a new hair cut and hair color. Again.<br />
<br />
I'll change the name of this blog i think. I am not sure yet but i'll figure it out.<br />
<br />
Till then i'll be back some day!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-66508492412916296382011-05-23T12:10:00.000-04:002011-05-23T12:10:07.336-04:00Missing one!<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: TTE1C802E0t00; font-size: x-small;"></span><br />
<blockquote><strong style="font-weight: bold; line-height: 17px;">Day 5</strong><br style="line-height: 17px;" />"Let no corrupt word proceed out of your mouth, but what is good for necessary edification, that it may impart grace to the hearers." (Ephesians 4:29)<br />
Another way to describe the positive side of this "30-Day Husband Encouragement Challenge" is by using the word "edify," which means, "to build up." Negative comments only discourage and tear down. Positive comments encourage and build.<br />
Do you edify your husband before others, adding to his value in their eyes? This is especially important with other family members.<br />
Do you praise your husband to his relatives, and yours? Does your husband's mother know how much you love him? How about your dad? Perhaps you can drop a word of praise into a conversation or letter. Be creative in letting your relatives know that you respect your husband, love him, and support him--in spite of whatever flaws and weaknesses he may have. </blockquote><br />
<br />
To that i answer this....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/aePWkeDxRjE?feature=player_embedded' frameborder='0'></iframe></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-48782614341468828422011-05-23T09:42:00.000-04:002011-05-23T09:42:26.462-04:00Another day!<blockquote style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: Arial, Helvetica, sans-serif; font-size: small;">"<i>Whatever you do, do all to the glory of God." (1 Corinthians 10:31b)</i><br />
Do you recognize and appreciate your husband's creativity? Or do you criticize and demean his efforts? Instead of negativity, determine to be positive. Perhaps you can help your husband see that his efforts are an opportunity to glorify God.<br />
Is your husband the "creative" type? Does he have any artistic gifts? What is that special "knack" he has? Affirm him for his handiwork--a hobby, music, gardening, tinkering with cars, working with wood, etc. Remember: Even if he doesn't measure up to your standards, praise his efforts. If your budget allows, buy him a book or magazine that will continue to encourage his special skill or talent.<br />
If you have a hard time finding his "creative side," understand that men's creativity sometimes is related to their work. Find something he does to make his job run more smoothly or something he does that adds value to his work, and let him know that you have noticed.</blockquote><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />
</div><span class="Apple-style-span" style="color: #2a2a2a; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">We all do it. I know i did. Do .But As i read this I realized it is useless. Husband,you work harder then anybody else.But all you do ,you do for us. No matter what it is. Computer ,renovation or work. You are so focused at work sometimes I felt forgotten. But as I stay here today i realized this: the more focus you are , the more alive you will be coming home. We stay on your mind , you stay on ours and whatever else we can do together...Come home soon so we can start all of our unfinished buisness!!! I love you.</span></span>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-18019151851447025262011-05-21T09:42:00.000-04:002011-05-21T09:42:29.123-04:00Thank for being a Soldier<blockquote style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: 'Segoe UI', Tahoma, Verdana, Arial, sans-serif; font-size: 13px; line-height: 17px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small; line-height: normal;"><span style="font-family: TTE19839C8t00; line-height: normal;">"Let him labor, working with his hands what is good . . ." (Ephesians 4:28b)</span></span>We are all accountable for the things we say, both negative and positive words. Have you embraced the challenge to speak only positive things to your husband and to others about him? Here's a suggestion that touches the core of your husband's world.<br />
Some women take their husband's career for granted, and they show it in many ways. Do you "dump" on your husband at the end of the workday, or do you strengthen and encourage him with your words? A wise wife will make her husband feel that she values and appreciates his work. Let him know that you are glad he is a hard worker. Take opportunities to praise his diligence and resourcefulness to others.</blockquote><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a;"><br />
</div><span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">I am to blame! I do not "dump" , I slumped on my husband whenever he came home. I am a stay at home mom and well life is hard. sometime. well mostly.when i am tired. i don't feel like it.Ok i admit it ,i am a whiner.</span></span><br />
<div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a;">But if there is one thing , I feel i do right is tell him how proud of him I am. I can't say a thing about him beeing lazy or anything. At war ,there is nothing of the sort.He works away so other father ,husband get to stay home. I am proud to call him a Canadian Soldier. It hurts, it's a hard life ,filled with uncertainties and separations.But i'll take it none the less. God has united us in life and He will provide for us. </div><div style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a;"><br />
</div><span class="Apple-style-span" style="color: #2a2a2a;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">I am proud of your work my husband, for your dedication to us, to your </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">country</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;"> and to your commerade. Thank you for being the example so many of us need. I love you.</span></span>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-47534208526788561902011-05-21T08:28:00.001-04:002011-05-21T08:32:25.901-04:00Suffer and Kind...<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-size: x-small;"></span><br />
<blockquote>"Love suffers long, and is kind." (<span style="font-family: TTE19839C8t00; line-height: normal;">1 Corinthians 13:4a)</span>"My God shall supply all your need according to His riches in glory by Christ Jesus." (<span style="font-family: TTE19839C8t00; line-height: normal;">Philippians 4:19)</span><span style="font-family: TTE19839C8t00; line-height: normal;"><br />
</span></blockquote><br />
<blockquote>Love indeed suffers long and is kind. As you consider this challenge, determine today that you will not say anything negative to or about your husband. Speak kindly to him with words of genuine encouragement.<br />
If your husband is considerate of your needs, let him know that you have noticed. Thank him for his kindness and consideration. </blockquote><br />
<blockquote>Thank the Lord that your husband knows how to be both tough and tender.<br />
Sometimes it's difficult for a man to be gentle, kind, or tender--especially if he hasn't had role models in these areas. If he's not a considerate person, appeal to him for help without complaining. Let him know that it's hard for you to handle some things alone. Then, when he moves in to help, don't insist that he do it your way. Be glad that he is responding, and express your gratitude.<br />
Ultimately, you can't expect your husband to make you feel more secure or loved. Remember that only God can meet the deepest needs of your heart.</blockquote><div align="left" style="margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;"><span class="Apple-style-span" style="font-family: TTE1C802E0t00;"></span></span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;"><br />
</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;"><br />
</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">To be honest ,reading this made me go back to all my harlequin i read. Rugged man, bravado, and cowboy all the like! If I must think of it , well maybe it does someway apply to my marriage. He isn't verbal. He hates talking on the phone . At first it was weird , me the super verbalist of the entire world ending up with a man who barely says what he likes for supper. It has changed a bit.</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">As of recently, my hubby left home to go to war .Hard times.I got real jalous of my friends who had love letter , phone calls every day and gifts. But i prayed about it. I still only found peace evry couples days after a ohone call then it would start again. </span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">When Hubby came home on vacation he said one simple thing, "stop beeing and idiot! I love you and you only.Always have ,always will. It just hurt to call home and remember I am so far away from my entire world. "</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">May I say ,me in my entire suckiness for everything harlqeuin related....I MELTED...</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">Then I understood . This IS my husband . Quiet but deep. So I can say I am lucky. That a man ,like him. is my husband.</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;">"Babe, you are far and I get it! Love yous!"</span></div><div align="left" style="line-height: 17px; margin-bottom: 1.35em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: TTE19839C8t00;"><br />
</span></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-20877227127052498702011-05-19T10:37:00.000-04:002011-05-19T10:37:36.522-04:00Day 2...<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: TTE1980898t00; line-height: 17px;"><i>Today, find some way that your husband is serving you or your family</i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; color: #2a2a2a; font-family: TTE1980898t00; line-height: 17px;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: TTE1980898t00;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; line-height: 17px;">Well that one is a given...</span></span><br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: TTE1980898t00;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; line-height: 17px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: TTE1980898t00;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; line-height: 17px;">What do you do for our family. You fight. You went away to keep us safe. But you are not only a soldier. You are a great Dad. The only one that can make bug's pancakes. I know i can't mix water and powder. You make great invented meals. I miss those!!! Oh and you can make the popcorn too. I know they seem small thing but after 7 months witout I NEED THEM. I need you. You are the only one that can rock our babies to sleep. You are the only one who canfold squarly. You are the only one who can really know how to program and connect our computer. You are the only MAN that make me smile day in day out.</span></span><br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: TTE1980898t00;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; line-height: 17px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: TTE1980898t00;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; line-height: 17px;">I miss you...</span></span>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-32817510543281732192011-05-18T08:03:00.000-04:002011-05-18T08:03:19.722-04:00A first this year..I confessed to being a non commital blogger. I come and I go when I please. I made promises but did not keep them.I never had the courage to do so ...Nor the motivation...Nor the will...So basically I abandon my promises.<br />
But sometime things happen in life and you really feel up to it. I found this one.<br />
<br />
<br />
<h1 style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-bottom-color: rgb(241, 227, 198); border-bottom-style: solid; border-bottom-width: 1px; border-collapse: collapse; color: #4382ad; font-family: 'Arial Narrow', Arial, Helvetica, sans-serif; font-size: 1.5em; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.reviveourhearts.com/topics/30-day-challenge.php">30-Day Husband Encouragement Challenge for Wives</a></h1><div>I'll be posting one thing a day and go from there...yeah i'm that much for explanation.</div><div><br />
</div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><i>"...encourage you to keep track of what God does in your marriage over this next month. We hope you'll take time to share what God does in your home as you bless and encourage your spouse."</i></span></div><div><br />
</div><div>Better yourself, better your marriage, remember everyday why you love our husband.</div><div>..</div><div><br />
</div><div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;"><b>Day One:</b><i>"The heart of her husband safely trusts her; so he will have no lack of gain. She does him good and not evil all the days of her life."</i> Prov. 31:11-12</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;"><br />
</div><blockquote>To refresh your memory...here's the 30-Day Encouragement Challenge...for the next 30 days:<br />
* You can't say anything negative about your husband ...to your husband...or to anyone else, about your husband.<br />
* Say something that you admire or appreciate about your husband...to your husband...and to someone else, about your husband!<br />
To help you get started, have you ever thanked your husband for "choosing you" above all other women? He found you attractive as a person, and appreciated you. Though many circumstances in your marriage may have changed, let your husband know that you are glad God led you together, and that you want to be a blessing to him for the rest of your marriage.<br />
Let him know that he can trust you to be in his corner.<br />
One of the best opportunities to express your gratitude is first thing in the morning. How do you greet your husband each morning? Is he confident in your love? Give him a "wake up call" that he'll never forget-a big "I love you" and an "I'm so glad I'm your wife!"</blockquote><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;">So this seems to be my turn to speak..or write...ahumm*cough* here I go...</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 0.8em;"><br />
</div><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 0.8em;">I</span></span><i><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 0.8em;"> want to say good morning, I want to kiss you good day but life has brought circumstances that makes it very hard. So no matter where you are this morning or afternoon or night i want you to know I have never been so proud of you. Your </span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;">sacrifice</span></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 0.8em;"> means the world to us .I stayed behind but kept your heart. I pray for you always and that is my gift to you. I love you. Be strong my soldier, you are almost home...</span></span></i></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-14032233183631251752010-12-06T21:43:00.000-05:002010-12-06T21:43:28.122-05:00une pile de facile! ou viande en sauceAhhh quand ca nous tente pas ??!! On fait quoi???<br />
<br />
On a pas le choix de faire a souper un moment donné!! Parce que vraiment ,les céréales et les toasts,ca fonctionne 1 ou 2 fois mais plus que ça ishhh!!<br />
<br />
voici on idée sur le sujet!<br />
<br />
Une pile de bonne chose qui se cuisine en un rien de temps!<br />
<br />
De 1: viande au choix. Poulet, boulette, ect!!<br />
De 2 : légume au choix. Pois frais ou congeler, mais frais ou congeler carotte, brocoli...vous comprenez!!<br />
De 3: crème au choix. Champignon, célerie, brocoli...encore une fois vous comprenez!<br />
De 4: Fromage...au choix!<br />
<br />
On fait comment...de 1 a 4 on empile et on cuit a 375* jusqu’à la cuisson de la viande.<br />
<br />
Bon appétit!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-8770500088819459822010-12-05T10:14:00.000-05:002010-12-05T10:14:36.581-05:00Patate sucré vous dite?Bonjour mes damoiselle au coeur perdu! ah bien que sous la neige ou la pluie nous revons de plage à perte de vue, rappelons nous que certain d'entre nous ,ce sable, il est littéralement à perte de vue<br />
<br />
DONC, passons au chose sérieuse.<br />
<br />
Recette de la journée;<br />
<br />
Patate sucré au guimauve .Mouais.c'estais ma réaction aussi...mais après manger WAW!<br />
<br />
Simple comme ca se peut pas et tellement pratique à faire comme accompagnement de n'importe quel viande ou encore dans les soirée POT LUCK ( tout le monde apporte un plat).<br />
<br />
Donc on y va.<br />
<br />
- Patate sucré ( comme voulue)<br />
-Cassonade (ou si vous avez le coeur plus festoyant sirop d'érable)<br />
-Guimauve ( quoique optionnelle car ce plat est TRÈS sucré)<br />
<br />
De 1: Cuire les patates<br />
De 2: Mettre les patates en purées.<br />
De 3: Ajouter de la cassonade. Encore un fois c'Est une question de gout.<br />
De 4: Versé le tout dans un plat en pirex et parsemé de guimauve<br />
De 5: Grillé au four jusqu'à ce que les guimauves soit brunit .<br />
<br />
Il est possible de changer de légume aussi suivant le même principe!<br />
Navet , courge,carotte ect!!!<br />
<br />
Et pour sauver de $ regarder dans la collection Artic garden; ils ont enormément de variétés de légume congeler.!!!<br />
<br />
Bonne appétit!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-20927523446606200372010-12-01T10:15:00.000-05:002010-12-01T10:15:53.446-05:00Pâte rosé!Qui dans sa vie ne s'est pas retrouvé devant des pate blanche pis de la sauce au tomate?<br />
<br />
Recette que j'ai piqué de ma soeur il y a si longtemps! Mais encore aujourd'hui, je l'aime!Encore une fois, cette recette s'augmente et se diminueau gout!<br />
<br />
Besoin de :<br />
<br />
-canne de tomate<br />
-ail<br />
-huile d'olive<br />
-oignon<br />
-sucre<br />
-creme ou lait evaporé ou lait ousi vous la voulez pas rosé bien rien!<br />
<br />
On fait comment?:<br />
<br />
De 1: Faire frire l'ail ds l'huile d'olive<br />
De 2: Ajouter l'oignon et frire un peu plus.<br />
De 3: Ajouter la canne de tomate<br />
De 4: ajouter un peu de sucre( plus ou moins 1 ou 2 cuillère a table,vraiment juste au goût)<br />
De 5: Laisser mijoter jusqu'a reduction voulue.Epais ou liquide.<br />
De 6: Ajouter la crème brassé.<br />
<br />
Salez et poivré au goût .Servir sur des pâtes. Ajouté des lanière de poulet grillé si voulue!!<br />
<br />
Bonne appétit!!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-4829744975519442432010-11-28T07:55:00.000-05:002010-11-28T07:55:00.944-05:00Poulet dans une sauce aux fromagesBon voici ma première idée!<br />
<br />
La raison pourquoi j'aime cette recette,c'est qu'elle est de 1 à 50 personnes!!<br />
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Bref voici comment faire!<br />
<br />
De 1- légumes au gout! Carotte ,choux fleur, brocoli, célerie...ect!<br />
De 2- poitrine de poulet. Assez pour fournir tout le monde.(ici pour 3 enfants et moi c'Est 1 poitrine)<br />
De 3- la sauce au fromage. Beurre, farine , lait ,1/2 tasse de crème sur et 1 tasse de fromage.<br />
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Comment faire? Simple! (pour une fois!)<br />
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Bouillir les légumes jusqu'à tendreté voulue.<br />
Couper le poulet en petit morceaux.Cuire.<br />
Pour la sauce:<br />
Fondre le beurre<br />
Ajouter la farine (un peu a la fois afin de former une pate coulante)<br />
Puis le lait ( la quantité depends du volume de sauce voulue.Tout comme le beurre et la farine.)<br />
Ensuite crème sur et le fromage.<br />
Brasser jusqu'à épaissisement.<br />
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Assemblage: tout mettre dans un pot allant au four et gratiné le tout si voulue. Cuire 10 minute afin de faire fondre le fromage!!!<br />
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Bon appétit!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-7771760369683718362010-11-27T11:04:00.000-05:002010-11-27T11:04:53.060-05:00Mission pour 2!Il y a quelques jours, j'ai laissé partir ma moitié. Il ira pour 9 mois ,au combat , dans un pays ensablé!<br />
<br />
C'est ma mission de resté ici et de m'assurer de la survie de nos 3 poulets. J'ai pas encore réussis à maintenir mes plantes en vies alors on verras bien pour les poulets....<br />
<br />
Donc , premier objectif de mission; MANGER!<br />
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Il est très difficile pour nous les femmes de voir partir nos hommes et de ne pas vouloir sympatiser avec leurs alimentation. Il mange mal on mange mal. Un peu le meme prince pour les homme de femme enceinte. Elle mange beaucoup , il mange beaucoup.<br />
<br />
BREF! J'ajouterais le plus souvent possible des recettes de mon moi-même ou prise sur le net,afin de facilité la vie et euhh...survivre!<br />
<br />
Bonne Mission à toutes!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wDFWs5wXfXY/TPEsByIKaeI/AAAAAAAAAJo/f0N3FAmel0o/s1600/lord+power.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_wDFWs5wXfXY/TPEsByIKaeI/AAAAAAAAAJo/f0N3FAmel0o/s1600/lord+power.jpg" /></a></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-20778216736185633012010-10-01T22:49:00.000-04:002010-10-01T22:49:57.063-04:00Daring Baker: COOKIES!<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The September 2010 Daring Bakers’ challenge was hosted by Mandy of “</span><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><a href="http://www.mandymortimer.com/" style="color: #aa0012; text-decoration: none;">What the Fruitcake?!</a></span><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">OH wow ..I did it...it was fun! but humm problem here...evryone ate it before i could take a pic of it so..humm well it's was simple sugar cookies nicely decorated!</span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">let's make it better for next one!!</span>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-59722461582890566382010-07-27T20:07:00.000-04:002010-07-27T20:07:33.233-04:00Daring Baker: Swiss BOMB<div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_wDFWs5wXfXY/TE9zXLCVziI/AAAAAAAAAJY/deAjEAaNYlE/s1600/engeneer+bomb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_wDFWs5wXfXY/TE9zXLCVziI/AAAAAAAAAJY/deAjEAaNYlE/s320/engeneer+bomb.JPG" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #442200; line-height: 14px;"></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Swiss roll ice cream cake</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> (inspired by the recipe of the same name from the Taste of Home website)</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Swiss rolls-</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation time</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 10 minutes</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Baking time</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 10-12 minutes</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rolling and cooling time</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- at least 30 minutes</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-5-8 minutes</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling and rolling</span></strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- 5-10 minutes</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients-</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 medium sized eggs</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 C / 225 gms caster sugar /8 oz+ extra for rolling</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tblsp /30ml / 1 fl oz of boiling water</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">a little oil for brushing the pans</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the filling-</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2C / 500 mls/ 16 fl oz of whipping cream</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tblsp / 70gms/2.5oz of caster sugar</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method-</span></strong></div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.</span></li>
</ol><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.</span></li>
</ol><div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.</span></li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.</span></li>
</ol><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Starting from one of the shorter sides, start to make a</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">roll with the towel going inside. Cool the wrapped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">roll on a rack, seam side down.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Repeat the same for the next cake as well.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Grind together the vanilla pieces and sugar in a food</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">processer till nicely mixed together. If you are using</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">vanilla extract, just grind the sugar on its own and</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">then add the sugar and extract to the cream.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. In a large bowl, add the cream and vanilla-sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mixture and beat till very thick.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Divide the cream mixture between the</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">completely cooled cakes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. Open the rolls and spread the cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mixture, making sure it does not go right to</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">the edges (a border of ½ an inch should be</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fine).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">14. Roll the cakes up again, this time without the towel.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wrap in plastic wrap and chill in the fridge till needed,</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">seam side down.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vanilla Ice Cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation time: 5 minutes + freezing</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have made the ice cream without an ice cream maker.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 and ½ C / 625 ml / 20 fl oz of whipping cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ C / 115grams/ 4 oz of granulated sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its ownand then and the sugar along with the vanilla extract to the cream.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hot Fudge Sauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation time: 2 minutes</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made this just after adding the layer of vanilla ice cream to the cake.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cooking time: 2 minutes</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 C / 230 grams / 8 oz of caster sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 TBS. /15 grams / 1 oz of corn flour/cornstarch</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ C / 355 ml /12 fl oz of water</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 TBS. /14 grams/ 1 oz butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp/ 5 ml / .15 fl oz vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a small saucepan, whisk together the sugar,cocoa powder, corn flour and water.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chocolate Ice Cream</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation time: 5 minutes + freezing</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 C / 500 ml whipping cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 C / 230 grams / 8 oz caster sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 TBS. / 24 grams / 1.5 oz of natural unsweetened cocoa powder</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Grind together the sugar and the cocoa powder in a food processor.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a saucepan, add all the ingredients and whisk lightly.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place the pan over heat and keep stirring till it begins to bubble around the edges.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Assembly:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Cut the Swiss rolls into 20 equal slices</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(approximately 2 cms each).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Cover the bottom and sides of the bowl in</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">which you are going to set the dessert with</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cling film/plastic wrap.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Arrange two slices at the bottom of the pan,</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">with their seam sides facing each other.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Arrange the Swiss roll slices up the bowl,</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">with the seam sides facing away from the</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bottom, to cover the sides of the bowl.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cover the bowl with plastic wrap and</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freeze till the slices are firm (at least 30</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">minutes).</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Soften the vanilla ice cream. Take the bowl out</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">of the freezer, remove the cling film cover</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the fudge sauce over the vanilla ice</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cream, cover and freeze till firm. (at least an</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">hour)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Soften the chocolate ice cream and spread it</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">over the fudge sauce. Cover with plastic wrap</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">and freeze for at least 4-5 hours till completely</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">set.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Remove the plastic cover, and place the</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">serving plate on top of the bowl. Turn it</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">upside down and remove the bowl and the</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">plastic lining. If the bowl does not come</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">away easily, wipe the outsides of the bowl</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">with a kitchen towel dampened with hot</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">water. The bowl will come away easily.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Keep the cake out of the freezer for at least</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 minutes before slicing, depending on</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">how hot your region is. Slice with a sharp</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">knife, dipped in hot water.</span></div><br />
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</span></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com2tag:blogger.com,1999:blog-2790440269249492675.post-24546714414567638752010-06-28T07:33:00.000-04:002010-06-28T07:33:18.298-04:00Daring Baker: Pavlova<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard</span><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">Here is my version of the Pavlova! I made my own mascarpone ! So fun and so easy that I could not pass an other opportunity!</span><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">It was sooooooooo delicious........Enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wDFWs5wXfXY/TCiGcuDbpuI/AAAAAAAAAJI/EY2igiSUhhM/s1600/DSC05693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_wDFWs5wXfXY/TCiGcuDbpuI/AAAAAAAAAJI/EY2igiSUhhM/s320/DSC05693.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Please do notice that it is June and that i made it on My favorite national holiday! </div><div class="separator" style="clear: both; text-align: center;">ST JEAN BAPTISTE!</div><div class="separator" style="clear: both; text-align: center;">I did have fun with the meringue cookies...</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://3.bp.blogspot.com/_wDFWs5wXfXY/TCiHGbZ7bLI/AAAAAAAAAJQ/EMI0TxMdHOc/s1600/DSC05686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_wDFWs5wXfXY/TCiHGbZ7bLI/AAAAAAAAAJQ/EMI0TxMdHOc/s320/DSC05686.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">oki oki the red background does NOT fit but hey the intention is still there!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here goes for the recipie!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Recipe 1: Chocolate Meringue (for the chocolate Pavlova):</em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">3 large egg whites<br />
½ cup plus 1 tbsp (110 grams) white granulated sugar<br />
¼ cup (30 grams) confectioner’s (icing) sugar<br />
1/3 cup (30 grams) cocoa powder</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Directions:</em></strong></div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.</li>
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</div><div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):</em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)<br />
grated zest of 1 average sized lemon<br />
9 ounces (255 grams) 72% chocolate, chopped<br />
1 2/3 cups (390 mls) mascarpone <em>(don't forget we made this a few months ago - get the printable .pdf<a href="http://thedaringkitchen.com/sites/default/files/u11/40_Tiramisu_-_DB.pdf" style="color: #aa0012; text-decoration: none;">HERE</a>)</em><br />
pinch of nutmeg<br />
2 tbsp (30 mls) Grand Marnier (or orange juice)</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Directions:</em></strong></div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.</li>
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Recipe 3: Mascarpone Cream (for drizzling):</em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">1 recipe crème anglaise<br />
½ cup (120 mls) mascarpone<br />
2 tbsp (30 mls) Sambucca (optional)<br />
½ cup (120 mls) heavy cream</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Directions:</em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em><span class="Apple-style-span" style="font-style: normal; font-weight: normal;">Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.</span></em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"></span></em></strong></div><strong><em><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):</em></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">1 cup (235 mls) whole milk<br />
1 cup (235 mls) heavy cream<br />
1 vanilla bean, split or 1 tsp pure vanilla extract<br />
6 large egg yolks<br />
6 tbsp (75 grams) sugar</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><em>Directions:</em></strong></div><ol style="list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"><li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.</li>
<li style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.</li>
</ol><div><strong><em>Assembly:</em></strong><br />
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.</div></em></strong>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com1tag:blogger.com,1999:blog-2790440269249492675.post-9937098117877835742010-05-29T14:10:00.000-04:002010-05-29T14:10:10.100-04:00Daring Baker: Croqueenbouche!<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The May 2010 Daring Bakers’ challenge was hosted by Cat of<a href="http://www.littlemisscupcakeparis.blogspot.com/" style="color: #aa0012; text-decoration: none;"> Little Miss Cupcake</a>. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.</span><br />
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</b></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><em>For the Vanilla Crème Patissiere (Half Batch)</em><br />
1 cup (225 ml.) whole milk<br />
2 Tbsp. cornstarch<br />
6 Tbsp. (100 g.) sugar<br />
1 large egg<br />
2 large egg yolks<br />
2 Tbsp. (30 g.) unsalted butter<br />
1 Tsp. Vanilla</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Continue whisking (<em>this is important – you do not want the eggs to solidify/cook</em>) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><em>For Chocolate Pastry Cream (Half Batch Recipe):</em><br />
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><em>For Coffee Pastry Cream (Half Batch recipe)</em><br />
Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><em>Pate a Choux (Yield: About 28)</em><br />
¾ cup (175 ml.) water<br />
6 Tbsp. (85 g.) unsalted butter<br />
¼ Tsp. salt<br />
1 Tbsp. sugar<br />
1 cup (125 g.) all-purpose flour<br />
4 large eggs</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For Egg Wash: 1 egg and pinch of salt</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Preparing batter:<br />
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Add 1 egg. The batter will appear loose and shiny.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Piping:<br />
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Brush tops with egg wash (1 egg lightly beaten with pinch of salt).</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Baking:<br />
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Can be stored in a airtight box overnight.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Filling:<br />
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Use one of these to top your choux and assemble your piece montée.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Chocolate Glaze:<br />
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Hard Caramel Glaze:<br />
1 cup (225 g.) sugar<br />
½ teaspoon lemon juice</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Assembly of your Piece Montée:<br />
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Additional Information: Here are some videos you may want to take a look at before you get started on your piece montée.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">1) Martha Stewart Assembles a Croquembouche:<br />
<a href="http://www.marthastewart.com/recipe/marthas-famous-croquembouche" style="color: #aa0012; text-decoration: none;" title="http://www.marthastewart.com/recipe/marthas-famous-croquembouche">http://www.marthastewart.com/recipe/marthas-famous-croquembouche</a></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">2) Assembling croquembouche using the interior of a cylinder:<br />
<a href="http://www.youtube.com/watch?v=Fq-UgMxe0Y4" style="color: #aa0012; text-decoration: none;" title="http://www.youtube.com/watch?v=Fq-UgMxe0Y4">http://www.youtube.com/watch?v=Fq-UgMxe0Y4</a><br />
3) Asembling Free-standing Croquembouche with Chocolate Glaze:<br />
<a href="http://www.youtube.com/watch?v=ZrIanD5pi9E&feature=related" style="color: #aa0012; text-decoration: none;" title="http://www.youtube.com/watch?v=ZrIanD5pi9E&feature=related">http://www.youtube.com/watch?v=ZrIanD5pi9E&feature=related</a></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">4) Assembling a Croquembouche with Toothpicks and Cone:<br />
<a href="http://www.youtube.com/watch?v=vIGaidsM-NI&feature=related" style="color: #aa0012; text-decoration: none;" title="http://www.youtube.com/watch?v=vIGaidsM-NI&feature=related">http://www.youtube.com/watch?v=vIGaidsM-NI&feature=related</a></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">See this google images search of Croquembouche for inspiration:<br />
<a href="http://images.google.com/images?hl=en&source=hp&q=croquembouche&btnG=Search+Images&gbv=2&aq=f&aqi=&aql=&oq=&gs_rfai=" style="color: #aa0012; text-decoration: none;" title="http://images.google.com/images?hl=en&source=hp&q=croquembouche&btnG=Search+Images&gbv=2&aq=f&aqi=&aql=&oq=&gs_rfai=">http://images.google.com/images?hl=en&source=hp&q=croquembouche&btnG=Sea...</a></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Here’s a link to a dairy-free pate a choux and crème patisserie recipe:<br />
<a href="http://dairyfreecooking.about.com/od/dessertsbeverages/r/creampuffs.htm" style="color: #aa0012; text-decoration: none;" title="http://dairyfreecooking.about.com/od/dessertsbeverages/r/creampuffs.htm">http://dairyfreecooking.about.com/od/dessertsbeverages/r/creampuffs.htm</a></div><br />
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</div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-29814788913936330982010-05-10T07:24:00.000-04:002010-05-10T07:24:58.326-04:00Crème renversé?C'Est le monde a l'envers ici!<br />
Eh oui la routine du militaire qui part est commencé!<br />
<br />
Faut se l'avouer, je m'y attendais. Et je ne mens pas en disant que parfois ça fait du bien!!!<br />
<br />
Bref il a quitté lundi et depuis la vie ...EST BORDÉLIQUE! mouais!<br />
Les poulets bien que tant attentioné soit ils, me rende la vie dingo! La premiere fois que le militaire a quitté la maison pour de l'entrainement, j'avais 2 poulets, 2 garderies , et une amie plus que vriament extraordinaire! 3 a vrai dire mais une que j'aime appelé ma femme.<br />
Bone tout ça c'Est l'histoire du passé, retournons le gâteaux au présent asteur!<br />
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Ma vie je l'ai choisis ainsi. J'aime etre à la maison avec mes poulets et c'Est pas la chance de toutes les mamans du monde! Alors j'en profite!<br />
<br />
Puis où je suis ,c'est si merveilleux! Les gens et la nature! WOW!<br />
<br />
Doncj'Ai 2 choix;<br />
1- me morfondre et pleurer toutes les larmes de mon corps<br />
OU<br />
2 -Vivre au maximum ,plein d'amour de mes poulets et de mon homme et de mes amis et profité au maximum de mon temps ici...<br />
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OPTION 2!!!!!!!<br />
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Bonne semaineMoi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com1tag:blogger.com,1999:blog-2790440269249492675.post-13871047070165985282010-04-27T07:00:00.000-04:002010-04-26T20:53:45.111-04:00Daring Baker: British Pudding<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The April 2010 Daring Bakers’ challenge was hosted by Esther of <a href="http://lilackitchen.blogspot.com/" style="color: #aa0012; text-decoration: none;">The Lilac Kitchen</a>. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: 12.0pt;"><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 12pt;">Golden pudding<o:p></o:p></span></u></b></div><h2 style="margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 12.0pt;"><span style="color: #1f497d; font-family: 'Palatino Linotype', serif; font-size: 13.5pt; font-weight: normal;">Ingredients<o:p></o:p></span></h2><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">120g Butter<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">120g Caster Sugar<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">120g Self-Raising Flour<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">2 Eggs, beaten<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">2 Tablespoons Maple Syrup<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;"><br />
</span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;"> <b style="mso-bidi-font-weight: normal;"><u>Syrup Sauce:<o:p></o:p></u></b></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">1 dessertspoon Cornflour<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">150ml Water<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">2 tablespoons Maple Syrup<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: .0001pt; margin: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">Juice of ½ Lemon<o:p></o:p></span></div><h2 style="margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 12.0pt;"><span lang="EN-CA" style="color: #1f497d; font-family: 'Palatino Linotype', serif; font-size: 13.5pt; font-weight: normal;"><br />
</span></h2><h2 style="margin-bottom: .0001pt; margin: 0cm; mso-line-height-alt: 12.0pt;"><span lang="EN-CA" style="color: #1f497d; font-family: 'Palatino Linotype', serif; font-size: 13.5pt; font-weight: normal;">Method<o:p></o:p></span></h2><div style="line-height: 12.0pt; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the egg, a little at a time, beating well. Put the golden syrup in the base of a buttered 1.1 litre basin, and pour the sponge mixture carefully over the syrup. Cover securely and steam for 1 ½ - 2 hours. Turn out and serve with Custard and Syrup Sauce.<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">For The Syrup Sauce:<o:p></o:p></span></div><div style="line-height: 12.0pt; margin-bottom: 12.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span lang="EN-CA" style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">Mix the corn flour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time until the sauce thickens. </span><span style="color: #1f497d; font-family: Arial, sans-serif; font-size: 10pt;">Serve hot.<o:p></o:p></span></div><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">So to steam a pudding; Using a pas big enough to hold your bowl, fold a towel and place it at the bottom. Place your pudding on top of the towel and poor the hot water until it reaches just the bottom of the bowl. Keep an eye on the water so you don't steam it all! Keep adding as it cooks!!</span><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">And here is a <span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"> link on how to prepare your pudding bowl!</span></span></span><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><a href="http://www.bbcgoodfood.com/videos/1060/steaming-a-pudding">http://www.bbcgoodfood.com/videos/1060/steaming-a-pudding</a></span>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com5tag:blogger.com,1999:blog-2790440269249492675.post-43104615924994464992010-04-12T07:32:00.000-04:002010-04-12T07:32:50.846-04:00Des nouvelles expresso!Il y a de ça très très longtemps, j'ai écris jadis!<br />
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Bref je dois commencer à être bonne pour un petit update moi la la !<br />
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Voici que voilà...<br />
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Fils va à l'école et il aime beaucoup. Bien que trouble faiseur à la maison, il semblerait être un élève parfait!Tellement que les professeur, tant soit peu téteux, m'ont demandés s'ils pouvaient envoyés leurs enfants chez moi se faire éduquer. DE KESSÉ??? ais-je doucement répondue?<br />
Donc de cette situation, je suis heureuse que mes effort et mes déchirement crânien aille value la peine!<br />
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Pour fille princesse alors la ! OUUUUUFFFF...elle s'affirme disons le ainsi! Toujours aussi créative et mémère que jamais. Elle aime toujours jouer à la poupée et même qu'elle adore mon bébé alive, BBB!!!<br />
Ouin disons que euhhh....elle aime mon bb un peu trop...ah la joie d'être grande soeur.<br />
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Et pour BBB ,bien elle a décidé d'être un power BB parce qu'en moins d'une semaine ,elle rampe,s'accroche au meuble ,marche si on la soutient et perce une dent!!! AILLOLE ... voila pourquoi la nouvelle sur elle s'écourte un peu car déjà, juste a l'écrire je suis épuisé!<br />
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Et de mon coté bien je suis heureuse que les 4 lbs de chocolat ingéré à pâques soit passé inaperçue!<br />
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Bonne semaine à tous!Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-43667110947136314182010-03-27T21:53:00.000-04:002010-03-27T21:53:52.758-04:00Daring Baker: TIAN<div style="margin: 0px auto 10px; text-align: center;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><i>The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.</i></span><br />
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<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: inherit;">TIAN CAKE!</span></span><br />
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It was supposed to be an orange -citrus version but due to me not tolerating any citrus form I decided to make a Mango apple caramel Tian!<br />
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: black;"><b><i><span class="Apple-style-span" style="font-size: small;">Pâte Sablé</span></i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Ingredients U.S. Imperial Metric Instructions for Ingredients</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 medium-sized egg yolks at room temperature</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">vanilla extract ½ teaspoon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Salt 1/3 teaspoon; 2 grams</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">baking powder 1 teaspoon ; 4 grams</span></div><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.</i></span></div><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.</i></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>Preheat your oven to 350 degree Fahrenheit.</i></span></div><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.</i></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i>Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.</i></span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><b><i><span class="Apple-style-span" style="font-size: small;">Mango Jam</span></i></b></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;">2 mangos</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;">400 grams of sugar</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;">one vanilla pod</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Direction:</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Peel the mango and cube them</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Pour sugar on mangos </span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Take the vanilla pod and open it in 2 and scrape the seeds and drop them on top of the mangos .Add the pod too.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Let rest for 4-5 hours</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Then cook at medium low for about 45 minutes!</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><b><span class="Apple-style-span" style="font-size: small;">Caramel Mangos</span></b></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><i><span class="Apple-style-span" style="font-size: small;">Cut about 1 or 2 mangos in cube and pour caramel on top.Let sit overnight.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-size: 11px; font-style: normal;"></span></i></span></div><i><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: small;">For the Caramel:</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: small;">Ingredients U.S. Metric Imperial Instructions for Ingredients<br />
granulated sugar 1 cup; 7 oz; 200 grams<br />
apple juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: small;">Direction</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Place the sugar in a pan on medium heat and begin heating it.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Once the sugar starts to bubble and foam, slowly add the apple juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the mangos.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: small;">For the Whipped Cream:</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: small;">Ingredients U.S. Metric Imperial Instructions for Ingredients<br />
heavy whipping cream 1 cup; 7 oz; 200 grams<br />
3 tablespoons of hot water<br />
1 tsp Gelatine<br />
1 tablespoon of confectioner's sugar<br />
mango jam (see recipe above) 1 tablespoon</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><span class="Apple-style-span" style="font-size: small;">Direction</span></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the mango jam.<br />
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-size: small;">Assembling the Dessert:</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Drain the caramel mango on a kitchen towel.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Have the jam, whipped cream and baked circles of dough ready to use.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Arrange thecaramel mango at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Once you have neatly arranged one layer of mango segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Carefully place a circle of dough over each ring (the side of dough covered in mango jam should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Place the desserts to set in the freezer to set for 10 minutes.</span></i></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-size: small;">Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.</span></i></div></i><br />
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</div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com1tag:blogger.com,1999:blog-2790440269249492675.post-70464240890538972182010-02-28T22:16:00.000-05:002010-02-28T22:16:19.181-05:00<a href="http://4.bp.blogspot.com/_wDFWs5wXfXY/S4sxgqLgopI/AAAAAAAAAIg/ygWtrRsfY34/s1600-h/DSC05086.JPG"><img alt="" src="http://4.bp.blogspot.com/_wDFWs5wXfXY/S4sxgqLgopI/AAAAAAAAAIg/ygWtrRsfY34/s320/DSC05086.JPG" border="0" /></a><div style='clear:both; text-align:NONE'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com0tag:blogger.com,1999:blog-2790440269249492675.post-51965283389280388792010-02-28T19:54:00.000-05:002010-02-28T19:54:09.243-05:00Daring Baker: TIRAMISU<div style="margin: 0px auto 10px; text-align: center;"><a href="http://localhost:52114/2a2a0e907ecb83e96802d1815262c84f/image/843213ce60f9963.jpg"><img alt="" border="0" src="http://localhost:52114/2a2a0e907ecb83e96802d1815262c84f/image/843213ce60f9963.jpg?size=320" /></a> <br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><strong>The February 2010 Daring Bakers’ challenge was hosted by Aparna of <a href="http://mydiversekitchen.blogspot.com/" style="color: #aa0012; text-decoration: none;">My Diverse Kitchen</a> and Deeba of <a href="http://www.passionateaboutbaking.com/" style="color: #aa0012; text-decoration: none;">Passionate About Baking</a>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.</strong></span><br />
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</strong></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><strong>It's actually quite simple!!! LOVED IT!!</strong></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><strong>Simply go step by step and it's simple!</strong></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><strong><span class="Apple-style-span" style="font-weight: normal;"></span></strong></span></div><strong><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>MASCARPONE CHEESE</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">(Source: Vera’s Recipe for <a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/" style="color: #aa0012; text-decoration: none;">Homemade Mascarpone Cheese</a>)<br />
This recipe makes 12oz/ 340gm of mascarpone cheese</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Ingredients:</strong><br />
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)<br />
1 tablespoon fresh lemon juice</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Method:</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;">Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.<br />
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.<br />
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.<br />
Keep refrigerated and use within 3 to 4 days.</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><strong>For the zabaglione:</strong><br />
2 large egg yolks<br />
3 tablespoons sugar/50gms<br />
1/4 cup/60ml Marsala wine (or port or coffee)<br />
1/4 teaspoon/ 1.25ml vanilla extract<br />
1/2 teaspoon finely grated lemon zest</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><strong>Method:</strong><br />
<strong>For the zabaglione: </strong><br />
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><strong>For the vanilla pastry cream:</strong><br />
1/4 cup/55gms sugar<br />
1 tablespoon/8gms all purpose flour<br />
1/2 teaspoon finely grated lemon zest<br />
1/2 teaspoon/ 2.5ml vanilla extract<br />
1 large egg yolk<br />
3/4 cup/175ml whole milk</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><strong>For the pastry cream: </strong><br />
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><strong>For the whipped cream:</strong><br />
1 cup/235ml chilled heavy cream (we used 25%)<br />
1/4 cup/55gms sugar<br />
1/2 teaspoon/ 2.5ml vanilla extract</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><span class="Apple-style-span" style="font-weight: normal;"></span></strong></div><strong><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>For the whipped cream:</strong><br />
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><br />
</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong><br />
</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>To assemble the tiramisu: </strong><br />
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.<br />
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Now to start assembling the tiramisu.<br />
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.</div></strong></strong><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><strong><br />
</strong></span></div></div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com3tag:blogger.com,1999:blog-2790440269249492675.post-213767916277343382010-01-28T08:25:00.001-05:002010-01-28T08:28:51.472-05:00This is my life...Here are my fears, la où je cache mes peurs...<br />
There are people who put it into word, par le chant elles sont exprimées...<br />
<br />
Listen and understand, car je ne les dirais jamais...i will never tell...<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px; white-space: pre;"><a class="BLOGGER-object-element tr_noresize tr_placeholder" data-original-id="BLOGGER_object_6" href="http://www.blogger.com/%3Cimg%20src=" http:="" id="BLOGGER_object_6" img="" object_element.gif"="" style="height: "344"px; width: "425"px;" www.blogger.com="">"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/rd5_YZbhtl0&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/rd5_YZbhtl0&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></a><br />
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<a href="http://www.youtube.com/watch?v=W7s1dVYdgLw"></a><a class="BLOGGER-object-element tr_noresize tr_placeholder" data-original-id="BLOGGER_object_8" href="http://www.blogger.com/%3Cimg%20src=" http:="" id="BLOGGER_object_8" img="" object_element.gif"="" style="height: "344"px; width: "425"px;" www.blogger.com="">"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/W7s1dVYdgLw&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/W7s1dVYdgLw&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></a><br />
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<a class="BLOGGER-object-element tr_noresize tr_placeholder" data-original-id="BLOGGER_object_10" href="http://www.blogger.com/%3Cimg%20src=" http:="" id="BLOGGER_object_10" img="" object_element.gif"="" style="height: "344"px; width: "425"px;" www.blogger.com="">"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/5fMoi7WAaHw&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/5fMoi7WAaHw&hl=fr_FR&fs=1&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></a>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com1tag:blogger.com,1999:blog-2790440269249492675.post-34464262469546845392010-01-27T14:02:00.001-05:002010-01-27T14:02:00.657-05:00Daring baker:OLYMPIC TIME!!<div style="margin: 0px auto 10px; text-align: center;"><br />
<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;">The January 2010 Daring Bakers’ challenge was hosted by Lauren of <a href="http://www.celiacteen.com/" style="color: #aa0012; text-decoration: none;">Celiac Teen</a>. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and <a href="http://www.nanaimo.ca/" style="color: #aa0012; text-decoration: none;" title="www.nanaimo.ca">www.nanaimo.ca</a>.</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"></span><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Preparation time:<br />
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.<br />
• Nanaimo Bars: 30 minutes.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Equipment required:<br />
• Food Processor<br />
• Bowls<br />
• Parchment paper or silpats<br />
• Cookie sheets<br />
• Double boiler or pot and heatproof bowl<br />
• 8 by 8 inch square pan<br />
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)<br />
• Saucepan<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For Gluten-Free Graham Wafers<br />
Ingredients<br />
2 ½ cups plus 2 tbsp of all-purpose wheat flou<br />
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed<br />
1 teaspoon (5 mL) Baking soda<br />
3/4 teaspoon (4 mL ) Kosher Salt<br />
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)<br />
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.<br />
5 tablespoons (75 mL) Whole Milk<br />
2 tablespoons (30 mL) Pure Vanilla Extract<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Directions:<br />
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.<br />
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.<br />
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.<br />
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.<br />
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).<br />
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.<br />
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.<br />
8. Bake for 12 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.<br />
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Nanaimo Bars<br />
Ingredients:<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For Nanaimo Bars — Bottom Layer<br />
1/2 cup (115 g) (4 ounces) Unsalted Butter<br />
1/4 cup (50 g) (1.8 ounces) Granulated Sugar<br />
5 tablespoons (75 mL) Unsweetened Cocoa<br />
1 Large Egg, Beaten<br />
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)<br />
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)<br />
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For Nanaimo Bars — Middle Layer<br />
1/2 cup (115 g) (4 ounces) Unsalted Butter<br />
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream<br />
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)<br />
2 cups (254 g) (8.9 ounces) Icing Sugar<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For Nanaimo Bars — Top Layer<br />
4 ounces (115 g) Semi-sweet chocolate<br />
2 tablespoons (28 g) (1 ounce) Unsalted Butter<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">Directions:<br />
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.<br />
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.<br />
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">-------------------------------<br />
Additional Information:<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">These bars freeze very well, so don’t be afraid to pop some into the freezer.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!<br />
</div><br />
</div>Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com2tag:blogger.com,1999:blog-2790440269249492675.post-66358792351327901702010-01-11T10:02:00.000-05:002010-01-11T10:02:51.438-05:00DormirBon je suis revenue de vacance de noël!<br />
<br />
Et je suis brûlé!<br />
<br />
Pas à cause des partys qui finissent plus , pas à cause de la bouffe! NON!!!<br />
<br />
BBB a une grippe et a décidé dans toute sa générosité de me faire souffrir autant qu'elle.Pas que j'ai pas pitié de mon BBB mais à 4 am JE VEUX DORMIR PAS JOUER!<br />
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bref ça fait 4 jours que ça dure et je suis bien à boutte de son criage intensif. Pauvre chouette par contre, grosse grippe...<br />
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ah la vie de maman....Moi, la perdue!http://www.blogger.com/profile/06344575922906480558noreply@blogger.com1