tag:blogger.com,1999:blog-10993170885267740012024-03-05T17:08:12.728+00:00{ Food for thoughts }Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-1099317088526774001.post-24966932606621883582017-10-02T09:01:00.000+01:002017-10-02T09:01:02.198+01:00Salted Chocolate Chips CookiesThink of this : deliciously chewy cookies packed with chunks of salted chocolate, walnuts and a touch of salt. Just out of the oven, still warm. Yes, heaven.<br />
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Whilst I always enjoy sticking my teeth in a well-made cookie, when it comes to ingredients and particularly chocolate, I think it's important to choose ingredients made with respect for the environment and the people producing it. By this I mean buying Fair Trade and organic as much as possible.<br />
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Because the price of cocoa beans has undergone a prolonged fall in price despite a high demand for chocolate products, cocoa farmers often struggle to make a living. But through buying Fairtrade products, you can help these cocoa farmers get a fair price and a better future for their families.<br />
<br />
So let me introduce you to a Fairtrade and Organic brand I follow since they got their first Great Taste Award in 2011 : <a href="http://chocolateandlove.com/">Chocolate and Love</a>.<br />
Founded in 2010 by a couple of foodies who left the corporate life to create their own brand of chocolate, the range is now available in no less than 35 countries. They have won multiple Great Taste Awards for every flavour in the range (8 different bars). I still have to try their latest intriguing flavour, Pomegrenate and Almond.<br />
The cacao, cane sugar, coffee and vanilla they use are all sourced from cooperatives certified by Fairtrade.<br />
<br />
Now, let's get back to these cookies shall we?<br />
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As per the famous recipe from the New York Times, these cookies taste best if you make the dough at least 48 hours in advance. It might seems a bit excessive for cookies as they are usually something that you would bake on a whim. But trust me, the resting of the dough allows for the perfect balance of crunchy yet chewy cookies. And for the dunking aficionados, these cookies served warm with a glass of cold milk are fantastic. I am more a cookie & coffee combo team myself.<br />
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<i>Recipe provided by CPH Good Food, for Fairtrade.</i><br />
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<b><i><u>For 25 - 30 cookies :</u></i></b><br />
<br />
<ul>
<li>160g butter, softened</li>
<li>275g brown sugar</li>
<li>1 large egg </li>
<li>250g plain flour</li>
<li>1 tsp. baking powder</li>
<li>1⁄2 tsp. baking soda</li>
<li>1⁄2 tsp. salt</li>
<li>100g “Sea Salt Chocolate” from Chocolate and Love,</li>
<li>chopped into big chunks</li>
<li>100g walnuts, coarsely chopped</li>
<li>(or nuts of your choice)</li>
<li>A pinch of sea salt to sprinkle</li>
</ul>
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<b><i><u>Method :</u></i></b><br />
<br />
<br />
<ul>
<li>Using an electric mixer, whisk together the butter and brown sugar for about 5 minutes, until white and creamy. Add the egg and continue mixing for another 2 minutes until combined and smooth.</li>
<li>In a bowl mix together the flour, baking powder, baking soda, cinnamon, salt, chocolate and walnuts.</li>
<li>Stir the flour-mix into the whisked butter/sugar, little by little, until just combined.</li>
<li>Don’t keep stirring.</li>
<li>The cookie dough now needs to rest between 4-48 hours in the fridge. Either shape the dough into a roll and wrap it in a piece of cling film or simply cover the bowl and place it in the fridge.</li>
<li>Pre-heat the oven to 200C (175C for fan assisted). Cut the cookie roll into 1cm thick slices or just press a scoop of dough onto a baking sheet in the desired thickness. Make sure you leave a little space between the cookies, as they can expand a little during baking.</li>
<li>If you’re fan of salty treats, why not sprinkle a small pinch of flaky sea salt on every cookie.</li>
<li>Bake the cookies for approximately 15 minutes or until golden around the edges, while still soft in the centre. Leave the cookies to cool down for 5 minutes before serving.</li>
</ul>
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<div>
<b><span style="color: purple;">My extra tip :</span></b> bake only 5 or 6 cookies at a time when you first make the recipe. This way you can adapt more easily the cooking time and temperature. When baking cookies, less is more. Meaning the less you bake them, the more chewy they are. </div>
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I have a second recipe to share with you. But for now, just grab yourself some chocolate and get baking !<br />
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You can find Chocolate and Love delicious chocolate bars in Waitrose (Nationwide) and various stores in London like John Lewis, Planet Organic, Whole Foods, As Nature Intended ...<br />
<br />
Find Chocolate and Love on <a href="https://www.facebook.com/ChocolateAndLove/">Facebook</a>, <a href="https://twitter.com/ChocandLove?lang=en">Twitter</a>, <a href="https://www.instagram.com/ChocolateAndLove/">Instagram</a><br />
Find <a href="http://www.fairtrade.org.uk/">Fairtrade</a> on <a href="https://www.facebook.com/FairtradeFoundation">Facebook</a>, <a href="https://twitter.com/FairtradeUK">Twitter</a>, <a href="https://www.instagram.com/fairtradeuk/">Instagram</a><br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-14800332846106390832017-06-24T09:44:00.000+01:002017-06-24T09:44:14.687+01:00Brunch en amoureux<div align="center" class="MsoNormal" style="text-align: center;">
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<span lang="FR">Londres regorge
de lieux sympathiques où l’on peut profiter d’un délicieux brunch le weekend.
Cafés et restaurants proposent généralement un menu spécial le samedi et le
dimanche.<o:p></o:p></span></div>
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<span lang="FR">Mais un brunch en
amoureux à la maison a quelque chose de particulièrement tentant en ce début d’été.<o:p></o:p></span></div>
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<span lang="FR">Imaginez : Œufs
à la Florentine, accompagnés de saumon fumé et d’épinards fondants, nappés de
sauce Hollandaise, déposés délicatement sur deux moitiés d’English muffins
légèrement toastées, le tout servi avec un petit cocktail Mimosa, histoire de
bien finir ce précieux moment.<o:p></o:p></span></div>
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<span lang="FR">Par ici, pour la
recette pas à pas d’un brunch en amoureux réussi.<o:p></o:p></span></div>
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<span lang="FR"><br /></span></div>
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<span lang="FR"><br /></span></div>
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<div class="MsoNoSpacing">
<b><span lang="FR">Temps
de préparation :</span></b><span lang="FR"> 30minutes environ <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><span lang="FR">Temps
de cuisson :</span></b><span lang="FR"> 30 minutes environ <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><span lang="FR">Coût :</span></b><span lang="FR"> ££<o:p></o:p></span></div>
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<b><span lang="FR">Difficulté :</span></b><span lang="FR"> **<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<b><u><span lang="FR">Pour 2 personnes :<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<b><u><span lang="FR">Ingrédients :<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">4 œufs bien frais<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">3 cuillères à soupe de vinaigre de vin
blanc<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">2 English muffins<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">4 tranches de saumon fumé<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">Un beau bouquet d’épinards frais<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">Sel et poivre<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<span lang="FR"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Pour la sauce hollandaise :<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">3 cuillères à soupe de vinaigre de vin
blanc<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">3 jaunes d’œufs<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">200ml de beurre doux fondu<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">Un demi-citron pressé<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="FR">Sel et poivre<o:p></o:p></span></div>
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<span lang="FR"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<span lang="FR"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<span lang="FR"><br /></span></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<b><u><span lang="FR">Réalisation de la sauce Hollandaise :<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Portez
une casserole d’eau à ébullition puis réduisez l’intensité de votre feu. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span lang="FR">Dans
un large saladier en verre, fouettez ensemble les jaunes d’œufs avec 2 à 3
cuillères à soupe de vinaigre de vin blanc.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span lang="FR">Placez
le saladier sur la casserole d’eau frémissante et continuez de fouetter jusqu’à
ce que la sauce commence à épaissir. Attention à ne pas brûler la préparation.
Il faut que la sauce ait la consistance d’un sabayon.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">4.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Hors
du feu, ajoutez petit à petit le beurre fondu, en mélangeant pour l’incorporer
à la sauce. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">5.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span lang="FR">Retournez
le saladier sur le feu et continuez de mélanger afin que la sauce épaississe
comme une mayonnaise.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">6.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Enfin,
incorporez le jus de citron, et salez et poivrez à votre goût. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">7.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Vous
pouvez maintenant découper en deux et toaster vos muffins anglais.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo3; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">8.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Faites
fondre vos épinards très rapidement dans une poêle à feu moyen avec un peu de
beurre et une demie gousse d’ail hachée. Salez et poivrez.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<b><u><span lang="FR">Les œufs pochés :<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">1.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Portez
à ébullition une casserole d’eau dans laquelle vous ajouterez 3 cuillères à
soupe de vinaigre de vin blanc. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">2.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Cassez
vos œufs un à un dans de petits bols.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo4; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="FR">3.<span style="font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Cuisson
: si vous ne possédez pas d’ustensile particulier pour pocher les œufs, vous
pouvez utiliser la technique suivante : à l’aide d’un fouet ou d’une
spatule en bois, mélangez vigoureusement le centre de la casserole pour former
un tourbillon. Versez l’œuf dans ce
tourbillon et son blanc viendra naturellement s’enrouler autour du jaune.
Cuisez vos œufs un à un pour éviter qu’ils ne s’entrechoquent, pendant 2 minutes
environ. <o:p></o:p></span></div>
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<span lang="FR">Vous pouvez maintenant dresser vos
assiettes : disposez une tranche de saumon fumé sur vos moitiés d’English
muffins, puis un peu d’épinards fondus. Ajoutez un œuf poché puis nappez-le de
sauce Hollandaise.<o:p></o:p></span></div>
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<span lang="FR">Servez immédiatement. <o:p></o:p></span></div>
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<span lang="FR"><br /></span></div>
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<span lang="FR">Bon appétit et bon
weekend ensoleillé!<o:p></o:p></span></div>
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<br /></div>
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com1tag:blogger.com,1999:blog-1099317088526774001.post-26979172409099155622017-03-15T10:31:00.000+00:002017-03-16T23:03:21.186+00:00Mac & cheese lollipops<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">Après les
cronuts, les macarons, les cupcakes et les ramens, une autre <i>food trend a </i>envahi Londres : les <i>macaronis & cheese</i>. Ce plat
autrefois synonyme de <i>comfort</i> food et
repas vite préparé du mercredi soir reçoit désormais l’attention des foodies
londoniens. On en retrouve sur les stands de street food ou même comme side
dish complètement tendance dans les nouveaux restaurants du moment. <o:p></o:p></span></div>
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;"><br /></span></div>
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">La recette de
base est bien souvent enrichie d’ingrédients que l’on n’associerait pas au
premier abord avec un gratin de pâtes : homard ou truffe blanche par
exemple. Une de mes versions préférées est en croque-monsieur : imaginez
deux tranches de pain grillé renfermant un mélange onctueux de pâtes, fromage
et crème… Hmmm…<o:p></o:p></span></div>
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;"><br /></span></div>
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">Je
vous propose de revisiter à votre tour ce classique pour l’apéro ou un dîner
rigolo avec les enfants : des mac & cheese lollipops ! <o:p></o:p></span></div>
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<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">J’utilise des
coquillettes pour pouvoir former plus facilement les boulettes de pâtes et
j’ajoute des petits lardons et une note de muscade pour le goût.<o:p></o:p></span></div>
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<span lang="FR" style="color: #c27ba0; font-family: inherit; font-size: 12.0pt;">After cronuts, macarons, cupcakes and ramen, another food trend has been hitting London's streets for the last few years : the mac & cheese. This simple dish once synonym of comfort food or a quick evening meal is now on the forefront of any new restaurant menu in town and many street food stalls.</span><br />
<span style="font-family: inherit;"><span lang="FR" style="color: #c27ba0; font-size: 12.0pt;"><br /></span>
<span lang="FR" style="color: #c27ba0; font-size: 12.0pt;">The basic recipe is often enriched with fancy ingredients : think lobster or white truffle for example. Oh, I love the grilled sandwich version : just imagine two slices of nice grilled sourdough bread oozing with a creamy cheese and pasta mix.... Hmmmm....</span></span><br />
<span style="font-family: inherit;"><span lang="FR" style="color: #c27ba0; font-size: 12.0pt;"><br /></span>
<span lang="FR" style="color: #c27ba0; font-size: 12.0pt;">Let's just try another version of this classic dish : Mac & cheese lollipops! Perfect as a starter or to have with a drink.</span></span><br />
<span lang="FR" style="color: #c27ba0; font-family: inherit; font-size: 12.0pt;">I am using small macaroni pasta to easily form the balls and I add smoked pancetta and a touch of nutmeg for taste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0nfqkUqk6pVlALtc8nxEO5B-roJYhYZzByzBo1F0T06xdgygtRYnMGccgp2hXXgH6GjBS-wf5g2tKMhHp0XMnJHNSxOlvB1QUWXzQ33Ts_JHdYjLKWfsGly9PSz7gRjFodkdlmtabdVt/s1600/SAM_7317+%25282%2529+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0nfqkUqk6pVlALtc8nxEO5B-roJYhYZzByzBo1F0T06xdgygtRYnMGccgp2hXXgH6GjBS-wf5g2tKMhHp0XMnJHNSxOlvB1QUWXzQ33Ts_JHdYjLKWfsGly9PSz7gRjFodkdlmtabdVt/s1600/SAM_7317+%25282%2529+%25281%2529.jpg" /></span></a></div>
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<b><u><span lang="FR" style="font-family: inherit; font-size: 12.0pt;">Ingrédients (pour une trentaine de
boulettes) :<o:p></o:p></span></u></b></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">250g de coquillettes / <span style="color: #c27ba0;">250g macaroni</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">15g de beurre / <span style="color: #c27ba0;">15g butter</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">30g de farine / <span style="color: #c27ba0;">30g flour</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">250ml de lait / <span style="color: #c27ba0;">250ml milk</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">150g de lardons / <span style="color: #c27ba0;">150g smoked pancetta, diced</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">300g de fromage type emmental ou gruyère / <span style="color: #c27ba0;">300g grated cheese (Emmental or Gruyere)</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Sel et poivre / <span style="color: #c27ba0;">Salt & pepper</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Muscade / <span style="color: #c27ba0;">Nutmeg</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">1 œuf / <span style="color: #c27ba0;">1 egg</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">De la chapelure (j’ai une préférence pour la Panko,
chapelure japonaise) / <span style="color: #c27ba0;">Breadcrumbs, panko style</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">·<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">De l’huile pour frire / <span style="color: #c27ba0;">Vegetable oil for frying</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Commencez par faire cuire les coquillettes dans de l’eau
bouillante salée. Ne cuisez pas trop les pâtes. Gardez-les fermes pour le reste
de la recette. Egouttez et rafraîchissez les pâtes. <span style="color: #c27ba0;">Start by cooking the pasta in salted boiling water. Make them al dente. Cool them down a bit and keep on the side.</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Faites revenir les lardons. <span style="color: #c27ba0;">Cook the diced pancetta until golden.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">3.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Dans un poêlon, faites fondre le beurre sur feu moyen.
Ajoutez-y la farine et mélangez énergiquement avec une cuillère en bois pour
former un roux. <span style="color: #c27ba0;">In a saucepan, melt the butter over medium heat. Add the flour and mix quickly with a wooden spoon to make a roux.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">4.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Délayez doucement le roux en ajoutant progressivement le
lait. <span style="color: #c27ba0;">Slowly incorporate milk into the roux.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">5.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Continuez de cuire jusqu’à ce que la sauce épaississe et
rapproche la texture d’une béchamel très épaisse. <span style="color: #c27ba0;">Cook until the sauce thickens like a thick bechamel (white sauce)</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">6.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Salez et poivrez généreusement la sauce et une touche de
muscade. <span style="color: #c27ba0;">Generously add salt, pepper and a touch of nutmeg.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">7.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Ajoutez le fromage dans la béchamel. <span style="color: #c27ba0;">Add the grated cheese.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">8.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Incorporez la sauce et les lardons dans les pâtes et
versez le mélange dans un plat large. <span style="color: #c27ba0;">Mix the pancetta and the sauce with the pasta et place into a large dish.</span><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">9.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Réservez au frigo pour quelques heures jusqu’à complet
refroidissement. <span style="color: #c27ba0;">Keep in the fridge until fully cooled.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">Vous pouvez maintenant former des petites boules de
pâtes, de la taille d’une balle de golf. Disposez sur une assiette ou une
plaque à pâtisserie. <span style="color: #c27ba0;">You can now make small pasta balls, the size of a golf ball.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Délayez l’œuf avec un peu de lait et préparez de la
chapelure dans un bol. <span style="color: #c27ba0;">Dilute the egg with a splash of milk and put the breadcrumbs into a plate.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Roulez chaque boule dans l’œuf puis dans la chapelure. <span style="color: #c27ba0;"> Roll each ball into the egg and then in the breadcrumbs.</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">3.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Faites frire dans une huile chaude mais non bouillante
(150*C). <span style="color: #c27ba0;">Fry in hot oil</span><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="FR" style="font-size: 12.0pt;">4.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR" style="font-size: 12.0pt;">Quand les boules sont dorées, elles sont prêtes ! <span style="color: #c27ba0;">When the balls are golden, they're ready !</span><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR" style="font-family: inherit; font-size: 12.0pt;">Plantez les
bâtonnets dans les boules de mac&cheese ou servez telles quelles avec des
petites sauces d’accompagnement.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR" style="font-family: inherit; font-size: 12.0pt; line-height: 107%;">Vous pouvez congeler les boules avant l’étape de la
chapelure. Il suffira de les décongeler légèrement mais pas complètement quand
vous en aurez besoin.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR" style="color: #c27ba0; font-family: inherit; font-size: 12.0pt;">Add lollipops sticks into the balls of mac&cheese or serve as they are, with some dipping sauces.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR" style="color: #c27ba0; font-family: inherit; font-size: 12.0pt;">You can freeze the balls before rolling them in the breadcrumbs. This way you'll just have to defrost them slightly and then do the breadcrumbs and frying parts when you need.</span></div>
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-42456125095908258892014-12-15T12:07:00.000+00:002014-12-15T12:09:23.512+00:00Gravlax de Noël<div align="center" class="MsoNormal" style="text-align: center;">
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<span lang="FR"><span style="font-family: inherit;">Ces dernières
années, la mode autour des réveillons de Noël et de Nouvel An est de tout faire
« maison » : saumon fumé, foie gras, confit d’oignons … Les
maîtres et maîtresses de maison s’y donnent à cœur joie. Les blogs culinaires
regorgent d’idées de recettes de plus en plus élaborées, parfois nécessitant
des ingrédients au nom barbare et bien souvent difficile à dénicher si vous
n’habitez pas une grande ville.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="FR"><span style="font-family: inherit;">Mais parce qu’on
n’a pas tous forcément le temps / les
moyens / l’envie de se décarcasser comme Monsieur Ducros, je vous propose ce
mois-ci une recette traditionnelle scandinave, tellement simple mais <i>so delicious</i> : le gravlax.<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: inherit;">Le filet de
saumon frais ‘cuit’ grâce au sel et le sucre et l’aneth lui donnent une saveur
subtile qui rappelle celle du saumon fumé. La betterave apporte une touche de
couleur ainsi qu’une note sucrée supplémentaire.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="FR"><span style="font-family: inherit;">La vraie
tradition veut que l’on enterre un filet de saumon enrobé de sel sous quelques
kilos de sable. Pas de plage à proximité ? Pas de souci : on se
contentera de quelques pots de
confitures pour lester la préparation.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQRWmErVp56Vgp2C6hhhjhYSKX81ncVXbNnab9AYpKOKStx99Apn49DhbcaJFohl-R-eKAkU91PGvE4_VnBkUU-ljtdmKf2QQzHZ2rPVqnMtSoER7ssEb0vsCIcH1PstfHn1scygIda63/s1600/gravlax+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQRWmErVp56Vgp2C6hhhjhYSKX81ncVXbNnab9AYpKOKStx99Apn49DhbcaJFohl-R-eKAkU91PGvE4_VnBkUU-ljtdmKf2QQzHZ2rPVqnMtSoER7ssEb0vsCIcH1PstfHn1scygIda63/s1600/gravlax+1.JPG" height="424" width="640" /></a></div>
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<b><span lang="FR"><span style="font-family: inherit;"><br /></span></span></b>
<b><span lang="FR"><span style="font-family: inherit;"><br /></span></span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span lang="FR">Temps
de préparation :</span></b><span lang="FR"> 30min</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b><span lang="FR">Temps
de repos :</span></b><span lang="FR"> 2 à 4 jours selon la taille du saumon<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b><span lang="FR">Coût :</span></b><span lang="FR"> ££<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b><span lang="FR">Difficulté :</span></b><span lang="FR"> *<o:p></o:p></span></span></div>
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<br /></div>
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<b><span lang="FR"><span style="font-family: inherit;">Ingrédients pour le gravlax :</span></span></b></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 12pt;"><br /></span></div>
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</div>
<ul>
<li><span style="font-family: inherit;">1 filet de saumon d’environ </span><span style="font-family: inherit;">1kg </span></li>
<li><span lang="FR"><span style="font-family: inherit;">200g de cassonade ou de <i>Demerara
sugar </i></span></span></li>
<li><span lang="FR"><span style="font-family: inherit;">200g de gros sel </span></span></li>
<li><span lang="FR"><span style="font-family: inherit;">1 gros bouquet d’aneth </span></span></li>
<li><span style="font-family: inherit;">2 petites betteraves</span></li>
</ul>
<div>
<br /></div>
<br />
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<b><span lang="FR"><span style="font-family: inherit;">Ingrédients pour la sauce :</span></span></b></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit; text-indent: -18pt;">3 cuillères à soupe de
moutarde mi-forte</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">1 cuillère à soupe de
crème fraîche</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">1 cuillère à café de
sucre ou une demi-cuillère à café de miel</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal;"> </span></span><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Quelques brins d’aneth</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal;"> </span></span><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Une pincée de sel</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">poivre</span></li>
</ul>
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<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: inherit; font-size: 12pt;"> </span><span style="font-family: inherit;"> Cette recette extrêmement
simple repose sur un ingrédient majeur : le saumon. Choisissez un filet de
saumon de qualité, avec la peau. Peu importe la taille du filet. Vous pouvez
même réaliser cette recette avec un gros pavé de saumon si vous préférez.</span></div>
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<span style="font-family: inherit; text-indent: -18pt;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<span style="font-family: inherit; text-indent: -18pt;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
</div>
<ol>
<li><span style="font-family: inherit; text-indent: -18pt;">Commencez par rincez le
saumon et vérifiez s’il reste des arrêtes.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Essuyez le saumon puis
placez-le dans un plat assez large dont vous aurez couvert le fond avec des
brins d’aneth.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Râpez les deux betteraves
finement.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Dans un bol, mélangez le
sucre, le sel et la betterave râpée.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Couvrez et massez le saumon
avec le mélange sel/sucre.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Répartissez le reste
d’aneth sur le saumon.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Couvrez le plat avec du
film étirable et placez une petite planche de bois sur le dessus du bois.
Ajoutez quelques pots de confiture ou boîtes de conserve pour former un poids.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Placez au réfrigérateur
pour 2 à 4 jours selon l’épaisseur de votre saumon.</span></li>
<li><span style="font-family: inherit;">Chaque jour, videz l’eau
rendue par le saumon dans le fond du plat.</span></li>
</ol>
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<span lang="FR"><span style="font-family: inherit;">Lorsque le filet semble
assez sec, rincez-le sous l’eau froide puis séchez-le avec du papier absorbant.<o:p></o:p></span></span></div>
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<b><span lang="FR"><span style="font-family: inherit;"><br /></span></span></b>
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<b><span lang="FR"><span style="font-family: inherit;"><br /></span></span></b></div>
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<b><span lang="FR"><span style="font-family: inherit;">Pour la sauce :</span></span></b></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit; text-indent: -18pt;">Hachez finement l’aneth.</span></li>
<li><span lang="FR" style="font-family: inherit; text-indent: -18pt;">Mélangez ensemble tous
les ingrédients.</span></li>
<li><span style="font-family: inherit;">Servez le saumon en
tranche très fines, accompagné de sa sauce et de toasts grillés ou de blinis.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span lang="FR"><span style="font-family: inherit;">Il peut se conserver
jusqu’à une semaine, bien emballé, dans le frigo.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmnM_mjK96OWywxUwqJ8fWta9D3pQa6qm3J69c8gHnaU6gGjFjA-_cy4V24WAo5YwcW6M6h78B6uTpGegEHv5BKTGdx5qYTeOWzrGlRNwJvaGav5SFOXTlPbWqLx_bAh-M4KXg8NlF1Z/s1600/slices+gravlax.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdmnM_mjK96OWywxUwqJ8fWta9D3pQa6qm3J69c8gHnaU6gGjFjA-_cy4V24WAo5YwcW6M6h78B6uTpGegEHv5BKTGdx5qYTeOWzrGlRNwJvaGav5SFOXTlPbWqLx_bAh-M4KXg8NlF1Z/s1600/slices+gravlax.JPG" height="424" width="640" /></a></div>
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Vous pouvez retrouver cette recette dans le magazine Ici Londres du mois de Decembre.</div>
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Je ne suis pas sure de pouvoir trouver assez de temps pour r<span style="text-indent: -24px;">éa</span>liser d'autres recettes de No<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; font-weight: bold; line-height: 16.5454540252686px;">ë</span>l avant le jour J. En attendant, n'h<span style="text-indent: -24px;">és</span>itez pas à jeter un coup d'oeil à mes recettes des années pr<span style="text-indent: -24px;">éc</span><span style="text-indent: -24px;">é</span>dentes ! </div>
<div class="MsoNormal">
Elles sont regroup<span style="text-indent: -24px;">é</span>es ici pour vous : <b><a href="http://foodforthoughts-blog.blogspot.kr/search?q=christmas">Christmas</a></b><br />
<br />
Joyeuses Fêtes !!!<br />
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<br />
<br /></div>
Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com1tag:blogger.com,1999:blog-1099317088526774001.post-8211307192898419222014-12-09T09:07:00.000+00:002014-12-09T09:07:00.912+00:00Tales of Korea #8 : Winter light over Gyeongbokgung.I visited Gyeongbokgung again this year. Nothing much has changed since last year or the year before, but I wanted to see how the winter light was playing with the colourful wood architecture and the stone statues. <div>
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<div>
And it really is something to see. The winter light gives a warm feel, even to stone, and the shadows have some texture to them. It's like sunset light, but filtered. </div>
<div>
The result is a serie of pictures with a somehow old school style.<br /><div>
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Here's a serie of pictures of the stone statues that are situated all around the throne hall. They represent various animals, some real, some imaginary.</div>
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I let you try to find out what they are.</div>
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<i><b>About Gyeongbokgung (경복궁)</b></i><i><b> :</b></i></div>
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<i>Gyeongbokgung is one of the five royal palaces that you can find in Seoul. Built in 1395, it is considered the main palace as it was the home of the Kings of the Joseon Dynasty. </i></div>
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<i>Over the centuries, the palace was destroyed and rebuilt several times. </i></div>
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<i>The building architecture is reminiscent of ancient Korean architecture : buildings made of wood are sitting on top of stone platforms, in the middle of stone-paved courtyards. Each courtyard is enclosed with wooden cloisters. There was something like 500 buildings in Gyeongbokgung before the Japanese colonial government destroyed it during the period of occupation (1910-1945). </i></div>
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<i>In 1989, the South Korea government started a large project of restoration. In 2010, it is said that 40% of the structures had been reconstructed. 20 more years will be needed to restore the palace to his former splendor.</i></div>
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<i>Closed on Tuesdays.</i></div>
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<i>Address : </i><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.7272720336914px; line-height: 14.6545457839966px;">161 Sajik-ro, Jongno-gu, Seoul</span></div>
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<i>Ticket price : ₩3000</i></div>
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com6Seoul, South Korea37.566535 126.9779691999999637.1637645 126.33252219999996 37.969305500000004 127.62341619999997tag:blogger.com,1999:blog-1099317088526774001.post-44881933254726619382014-12-03T08:30:00.000+00:002014-12-03T08:30:02.615+00:00Tales of Korea #7 : The first snowLast night, I was awaken by a bright light.<br />
A really dense and white light that made me think morning had come already.<br />
But it was just 1.30am.<br />
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There was something special with the surrounding silence too. Like when you pull the blanket over your head when you don't want to hear your alarm in the morning. It was all muffled.<br />
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And a blanket there was.<br />
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The first snow is here.<br />
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<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0Seoul, South Korea37.566535 126.9779691999999637.1637645 126.33252219999996 37.969305500000004 127.62341619999997tag:blogger.com,1999:blog-1099317088526774001.post-20292510451830881042014-12-01T16:10:00.000+00:002014-12-01T16:10:20.846+00:00Tales of Korea #6 : Seoul Lanterns Festival 2014<br />
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<i>A stroll along the stream.</i><br />
<i>Watching a procession of lanterns.</i><br />
<i>A trail of lights in the dark night.</i><br />
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<i>Seoul Lanterns Festival.</i><br />
Every year, in November.<br />
Details <a href="http://english.visitkorea.or.kr/enu/SI/SI_EN_3_2_1.jsp?cid=1121607">here</a>.<br />
Where : Cheonggyecheon Stream and Cheonggyecheon Plaza (1.2km)<br />
Tube : Euljiro 1-ga, Euljiro 3-ga, Euljiro 4-ga, Jongno 3-ga, Jonggak.<br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-79975265831990910412014-11-25T15:29:00.000+00:002014-11-25T15:36:14.858+00:00Tales of Korea #5 : I feel good !<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
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Today I decided I would not feel alone anymore. </div>
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I decided to visit a neighborhood of Seoul I feel good in, Samcheondong, and I went for a stroll in Samcheon park.</div>
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Between taking two pictures of glorious fall foliage, an old Korean woman started to talk to me. In Korean. My Korean speaking skills are not great but we still managed to talk a little about the weather, London, her son, etc. She then insisted to go with me to a coffee shop. After that, we went separate ways, with a smile and an extra energy boost (maybe because of the coffee!)</div>
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Feeling more confident, I then just started to interact with people in shops, ahjusshi in the street, a restaurant owner, the waitress and one guy of the baking team in a japanese pastry shop, the lady selling little fish cakes near my flat...</div>
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Ahahah I can't stop talking now.</div>
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Bring on tomorrow !</div>
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PS : please note that I did some exercice before indulging myself !<br />
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com4tag:blogger.com,1999:blog-1099317088526774001.post-74095872513792445592014-11-19T08:13:00.000+00:002014-11-20T01:04:13.692+00:00Petites brioches et compagnie<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR">Je ne sais pas
pour vous, mais pour moi, rien ne surpasse le goût de la brioche fraîchement
préparée. L’odeur de la levure qui fait gonfler la pâte que l’on a pétrie avec
vigueur. Puis le parfum de la brioche en train de cuire dans le four qui
embaume toute la maison.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Quelle joie de
pouvoir se réveiller et sentir ces effluves de boulange !<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Mais bon, il ne
faut pas se leurrer : la brioche, elle ne se fait pas toute seule !
Alors oui, il va falloir se lever de bonne heure pour pouvoir profiter de ces
petites merveilles. Mais si vous restez avec moi jusqu’à la fin de l’article,
je vous promets de vous livrer un petit secret…<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
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<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span lang="FR">Ingrédients pour 12 petites brioches :</span></u></b></div>
<div class="MsoNormal">
</div>
<ul>
<li><span lang="FR" style="text-indent: -18pt;">240ml
de lait</span></li>
<li><span lang="FR" style="text-indent: -18pt;">2
cuillères à café de levure boulangère déshydratée</span></li>
<li><span lang="FR" style="text-indent: -18pt;">30g
de sucre</span></li>
<li><span lang="FR" style="text-indent: -18pt;">375g
de farine à pain</span></li>
<li><span lang="FR" style="text-indent: -18pt;">30g
de sucre</span></li>
<li><span lang="FR" style="text-indent: -18pt;">1
pincée de sel</span></li>
<li><span lang="FR" style="text-indent: -18pt;">30g
de beurre doux</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Des
pépites de chocolat</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Du
sucre perlé</span></li>
</ul>
<br />
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span lang="FR" style="text-indent: -18pt;">Commencez
par chauffer le lait jusqu’à ce qu’il atteigne une température comprise entre
30° et 35°. (Attention, au-delà de 40°, la chaleur va rendre la levure
inefficace.)</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Versez les 30g de sucre et la levure
déshydratée dans le lait chaud. Mélangez, puis laissez reposer pendant une
dizaine de minutes. <i>Le lait chaud va
réveiller la levure qui va ensuite se nourrir du sucre et le transformer,
notamment, en gaz carbonique, ce qui fera lever la pâte.</i></span></li>
<li><span lang="FR" style="text-indent: -18pt;">Dans
un grand saladier, tamisez la farine avec les 30 g de sucre et la pincée de
sel.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Ajoutez
les 30g de beurre que vous aurez fondus au préalable.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Une
fois la levure bien active, versez-la sur le mélange d’ingrédients secs et
mélangez rapidement avec vos doigts pour former une boule de pâte.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Sur
un plan de travail légèrement fariné, pétrissez la pâte jusqu’à ce qu’elle soit
bien élastique et se décolle facilement des doigts (environ 10 min). Vous
pouvez aussi vous faire aider par un robot pâtissier. (Pétrissez alors à
vitesse moyenne pour 5 minutes environ).</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Déposez
la boule de pâte dans un saladier et couvrez celui-ci avec du film alimentaire.
Laissez lever à température ambiante pour 40min environ. S’il fait un peu frais
dans la maison, placez le saladier au-dessus d’un grand bol d’eau chaude pour
aider le processus.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Après la levée, pétrissez de nouveau la pâte
pendant 2 minutes. Vous pouvez alors former des petites brioches individuelles.
C’est aussi le moment d’incorporer pépites de chocolat, raisins secs, sucre
perlé, etc.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Disposez
les brioches sur des plaques de cuisson couvertes de papier sulfurisé. Puis
couvrez avec du film alimentaire que vous aurez légèrement enduit d’huile pour éviter
qu’il ne colle aux brioches. Laissez levez une vingtaine de minutes.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Retirez
délicatement le film alimentaire puis badigeonnez chaque brioche d’un peu de
jaune d’œuf dilué avec de l’eau.</span></li>
<li><span lang="FR" style="text-indent: -18pt;">Enfournez
dans un four préchauffé à 190° et cuisez pendant 10min.</span></li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<br />
<div class="MsoNormal">
<b><u><span lang="FR">Petit truc :</span></u></b><span lang="FR"> parce que ce n’est pas tous les dimanches que
vous allez avoir l’envie de réaliser ces petites douceurs, vous pouvez doubler
les quantités et congeler tout ce joli petit monde. Pensez juste à bien les
emballer individuellement dans du film alimentaire pour éviter qu’elles ne se
dessèchent avec le gel.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
<div class="MsoNormal">
<span lang="FR"><br /></span></div>
Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com4tag:blogger.com,1999:blog-1099317088526774001.post-14873069472167239472014-09-22T20:04:00.000+01:002014-09-22T20:04:17.719+01:00Strange feelingIt felt a bit strange to work from home today.<br />
<br />
Concentrated on my laptop, just having a glance now and then over the screen to look through the bow window. A sunny day, with an autumn feel as the trees are changing their colours from tender green to bright and bold red and yellow shades.<br />
The postman still makes his round at the same time. The neighbour's dog is still going out at the end of the afternoon for a little stroll. I'm still listening to the same music. As usual I forgot lunch time.<br />
<br />
So nothing has changed. But still, it felt strange.<br />
<br />
<br />
<span id="goog_1684828173"></span><span id="goog_1684828174"></span><br />
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<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-15763961740512356262014-09-18T16:27:00.000+01:002014-09-18T16:27:35.350+01:00Spaghetti alla vongole<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<span style="mso-ansi-language: FR;">Saveurs en provenance
directe d’Italie pour la recette <a href="http://ici-londres.com/fr/">Ici Londres</a> de ce mois de Septembre : Spaghetti alla vongole.
Un classique de la cuisine italienne, pas très compliqué mais qui demande un
peu de planification côté timing. Et oui, le timing est toujours important
quand il s’agit de pasta !</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: FR;">Et il vous faudra aussi
un peu de force dans le poignet si vous voulez jouer de la sauteuse comme
un pro ! (<i style="mso-bidi-font-style: normal;">option tout à fait
facultative !</i>)</span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: FR;">Choisissez des palourdes
fraîches si vous le pouvez. De ce côté de la Manche, on les appelle <i style="mso-bidi-font-style: normal;">clams</i> et elles sont assez facile à
trouver sur les étalages des poissonniers. Une façon comme une autre de
prolonger un peu les vacances si vous les avez passées au bord de l’eau.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw1uS9QqVp-YxiKDxRE5Pli3KfmjZAmloBGP2RMpf6GKFeYIif4sqDSJwQCuwq-uiQxUw2hx8fQFG_c7qjegcrkXwey0Dx2YPbTpXf1KTEsDr-cocycbpsLHJZVfQEdq3RlXW951YSbWo/s1600/SAM_5221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw1uS9QqVp-YxiKDxRE5Pli3KfmjZAmloBGP2RMpf6GKFeYIif4sqDSJwQCuwq-uiQxUw2hx8fQFG_c7qjegcrkXwey0Dx2YPbTpXf1KTEsDr-cocycbpsLHJZVfQEdq3RlXW951YSbWo/s1600/SAM_5221.JPG" height="426" width="640" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Temps de
préparation :</b> 40min</div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Temps de
cuisson :</b> 10 min</div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Coût :</b> ££</div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">Difficulté :</b>
**</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><u><span style="mso-ansi-language: FR;">Ingrédients pour 4 personnes : </span></u></b></div>
<br />
<ul>
<li><span style="mso-ansi-language: FR;">500g de
spaghetti</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Un bouquet de
persil plat</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">800 g de palourdes</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">250 ml de vin
blanc sec ou demi-sec</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">4 gousses
d’ail</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">1 échalote</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">De l’huile
d’olive</span><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Du sel et du
poivre</span></li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span></div>
<br />
<ol>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Commencez par
faire bouillir un grand volume d’eau salée. Quand l’eau bout, plongez les
spaghetti et cuisez pour 10min (al dente). Je préfère toujours choisir des
spaghetti de blé complet.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Pendant que
les pâtes cuisent, préparez tous vos autres ingrédients.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Ciselez
finement l’échalote ainsi que les quatre gousses d’ail.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Hachez
grossièrement les feuilles du persil et très finement les tiges.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Dans une sauteuse,
faites chauffer doucement deux cuillères à soupe d’huile d’olive.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="mso-ansi-language: FR;">Ajoutez l’ail
et l’échalote dans la poêle ainsi que les tiges finement ciselées du persil et
faites revenir brièvement. Salez et poivrez.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="mso-ansi-language: FR;">Ajoutez les
palourdes que vous aurez nettoyées au préalable (comme avec les moules, pensez
à retirer du lot les coquilles qui seraient déjà ouvertes) , ainsi que le vin
blanc. Remuez vivement la sauteuse puis fermez avec un couvercle et laissez
cuire environ 4 minutes, ou jusqu’à ce que les palourdes s’ouvrent.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Maintenant
tout est dans le poignet : remuez vivement votre poêle pour faire
littéralement sauter les palourdes dans leur jus. (Si certaines palourdes ne se
sont pas ouvertes, retirez-les.)</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Vos spaghetti
devraient maintenant être cuits : égouttez les, puis assaisonnez avec un
peu d’huile d’olive, du sel et du poivre.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Ajoutez les
spaghetti dans la poêle et mélangez tout ce joli monde ensemble. Les spaghetti
vont absorber une partie du jus des palourdes.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Vous pouvez
maintenant servir dans de larges assiettes creuses et parsemer généreusement de
feuilles de persil plat haché ainsi que d’un filet d’huile d’olive.</span><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="mso-ansi-language: FR;">Accompagnez
vos pâtes de vin blanc pour un bel accord.</span></li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: FR;">Et voilà ! Spaghetti
alla vongole ! Buon appetito !!!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: FR;">PS : je voulais vous montrer un extrait vidéo d'un drama coréen qui m'a inspiré cette recette mais pas moyen de remettre la main dessus! </span></div>
Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com2tag:blogger.com,1999:blog-1099317088526774001.post-1603492234937923702014-08-20T13:01:00.000+01:002014-08-20T13:05:30.086+01:00Decisions aren't easy to make.A year ago, I took a decision that would change my life. I went on a trip that made me grow up. I encountered many professional opportunities. I met people with a fantastic sense of friendship and mutual aid. It was difficult to come back. But I knew it was for the best for the rest of my family.<br />
<br />
Two months ago, I had to say no to an amazing job offer. It's something that I sometimes regret as it means I miss on the opportunity to live in a country I am eager to know more. And work with people I started to develop strong bonds with. But I took that decision because I think it is the best for me, at least for the time being. If I am meant to move overseas, I'm sure another opportunity will rise again.<br />
<br />
But it also sadly means I will probably not get the chance to say goodbye to one of my friend when he will leave us.<br />
<br />
<br />
So today, I laughed, I smiled, I cried, I thought of him. Saying no and saying goodbye are not easy things.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1YOtiSCoDgeLdZaCUuwhsLS4BjZgrpEOkGTySYNih1Hm-aReR-Ya7t8Ta0ZXjxhyphenhyphenAMVJpYCFDFbO71_4fFYR5yPv742HPAChe-2PIH6Oy7klQGDi6M1o27ngrDDhgioWekd7O-_H0DD-/s1600/2014-08-20+13.48.35.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1YOtiSCoDgeLdZaCUuwhsLS4BjZgrpEOkGTySYNih1Hm-aReR-Ya7t8Ta0ZXjxhyphenhyphenAMVJpYCFDFbO71_4fFYR5yPv742HPAChe-2PIH6Oy7klQGDi6M1o27ngrDDhgioWekd7O-_H0DD-/s1600/2014-08-20+13.48.35.png" height="410" width="640" /></a></div>
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-1869623873390317942014-08-18T08:25:00.000+01:002014-08-18T09:34:22.728+01:00Pizza Maison<!--[if gte mso 9]><xml>
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<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
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mso-bidi-theme-font:minor-bidi;}
</style>
<![endif]-->
<br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Que faire quand les enfants veulent cuisiner mais que vous
ne voulez pas voir votre cuisine se transformer en champ de bataille ?</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Think « Pizza time » !!!</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Prête à toutes les interprétations, salées ou même
sucrées, la pizza est un classique italien favori de tous. Certains la pensent
trop calorique. Mais tout dépend de la façon dont vous la garnissez.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">En réalisant vous-même la pâte, vous pouvez ensuite adapter
la garniture selon les goûts de votre famille. Et laisser place à l’imagination
des cuisiniers en herbe. Vive le combo jambon / fraise / mozzarella !<span style="mso-spacerun: yes;"> </span>(Je suis sérieuse !)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;">Je vous propose donc ici une recette de pâte à pizza à
réaliser soit à la main ou avec un robot.</span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47N53-FrUrPde8sICkP8cxOSIn3KEVDSkNozYNuz0bd-PWfB5oittQcICNn6cA0AKzFTnia-U6bpkXkRKokYfqVbNzaLlqFBNQi40y0VLaGpv1x3rSazvyMgv_vvNedqJ_iDYScC6Hi9u/s1600/homemade+pizza+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47N53-FrUrPde8sICkP8cxOSIn3KEVDSkNozYNuz0bd-PWfB5oittQcICNn6cA0AKzFTnia-U6bpkXkRKokYfqVbNzaLlqFBNQi40y0VLaGpv1x3rSazvyMgv_vvNedqJ_iDYScC6Hi9u/s1600/homemade+pizza+1.JPG" height="424" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs4feKhHGLP7naysaJVTaipF8NqQzmXWA_tvHXR2ZmzY9DgUfVYFRkfjURUZKuUZcpc-22I-RoAdeauS5kedPL9-zaz393ke88RptqmFbY2YvkdkKqpWyvZsKk8Zji1Le4G5UMIwrO4_z/s1600/homemade+pizza+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: inherit;"> <b style="mso-bidi-font-weight: normal;"> </b></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Temps de
préparation :</b> 40min</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Temps de
repos :</b> 30/45min</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Temps de
cuisson :</b> 20 min</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Coût :</b> ££</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Difficulté :</b>
**</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><u>Ingrédients pour
une pizza de taille moyenne :</u></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><u><br /></u></b></span></div>
<span style="font-family: inherit;"></span><br />
<ul>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span> 250g de farine</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span>5g de sel fin</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;">12g de levure de boulanger (cube)</span><span style="font-family: inherit;"> </span></li>
<li><span style="font-family: inherit;">1 œuf entier</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;">125g de lait</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>75g de beurre demi-sel mou</span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><u>Garniture : </u></b></span></div>
<br />
<ul>
<li><span style="font-family: inherit;">Sauce tomate</span><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Fromage : ricotta, mozzarella, emmental,
chèvre frais …</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Prosciutto, chorizo, jambon,…</span><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Tomates cerises, épinards, oignons rouges, …</span></li>
</ul>
<br />
<br />
<span style="font-family: inherit;"> </span><span style="font-family: inherit;">
</span><br />
<ol>
<li><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Commencez par délayer la levure de boulanger
dans un peu de lait tiède. (Attention à ne pas surchauffer votre lait, car cela
« tuerait » la levure et empêcherait son action.) Attendez un petit
quart d’heure que la levure se réveille et se développe.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Dans la cuve d’un robot, ou dans un saladier,
placez la farine, le sel, et la levure délayée.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Ajoutez l’œuf et une partie du lait restant.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Pétrissez pour 2 à 3 minutes si vous utilisez un
robot, 5 minutes si vous pétrissez à la main.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Si besoin est, ajoutez un peu plus de lait
jusqu’à l’obtention d’une pâte homogène qui se décolle facilement des parois du
saladier ou du <span style="mso-spacerun: yes;"> </span>bol du robot.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Poursuivez le pétrissage, 5 minutes avec un
robot, 10 minutes à la main.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Incorporez le beurre coupé en petits cubes et
pétrissez un peu plus longtemps.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Formez une boule avec la pâte et placez celle-ci
dans un saladier que vous couvrirez avec du papier cellophane légèrement huilé.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Laissez lever <span style="mso-spacerun: yes;"> </span>la pâte pendant une demi-heure environ, dans
un endroit tiède.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Pour préparer la pizza, commencez par
« dégazer » la boule de pâte en la repétrissant de manière à évacuer
l’air emmagasiné dans la pâte lors de la montée.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Etalez ensuite la pâte sur un plan de travail
légèrement fariné. Vous pouvez étalez la pâte au rouleau ou l’étirer avec les
mains pour un style plus rustique. Faites variez l’épaisseur selon votre goût.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Vous pouvez maintenant garnir la pizza avec vos
ingrédients favoris : sauce tomate, sauce crémeuse au fromage, lardons,
chorizo, prosciutto, mozzarella, champignons, olives, anchois… Pensez à garder
un bon équilibre entre la pâte et la quantité d’ingrédients que vous mettez
dessus. Plus la pizza est chargée, plus il faudra de temps pour cuire
correctement la pâte.</span><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></span></li>
<li><span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Cuisez la pizza dans un four préchauffé à 200°,
pendant une vingtaine de minutes.</span></li>
</ol>
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<span style="font-family: inherit;"> Buon appetito !</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs4feKhHGLP7naysaJVTaipF8NqQzmXWA_tvHXR2ZmzY9DgUfVYFRkfjURUZKuUZcpc-22I-RoAdeauS5kedPL9-zaz393ke88RptqmFbY2YvkdkKqpWyvZsKk8Zji1Le4G5UMIwrO4_z/s1600/homemade+pizza+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs4feKhHGLP7naysaJVTaipF8NqQzmXWA_tvHXR2ZmzY9DgUfVYFRkfjURUZKuUZcpc-22I-RoAdeauS5kedPL9-zaz393ke88RptqmFbY2YvkdkKqpWyvZsKk8Zji1Le4G5UMIwrO4_z/s1600/homemade+pizza+2.JPG" height="424" width="640" /></a> </span></div>
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</span>Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com4tag:blogger.com,1999:blog-1099317088526774001.post-2063973524484042272014-08-14T08:02:00.000+01:002014-08-14T08:02:00.094+01:00A missed blog birthday.So, just like this, I realise my blog is one year older and I forgot again about it!<br />
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3 years, 1 month and 2 weeks! ^^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygBsPhn1e76F-uEjQlaia1ET7QZJyNeqIW-tREPw5b2y-1jIchliQztnqZodQmFWoEW5Lqb6rn1UY9zfLpvnB4zTbAIlcu9qzHvKgFu9TwcCdua9qHVB-9BBvOzx6E32B_7SL4qFZ6OuP/s1600/_DSC6446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygBsPhn1e76F-uEjQlaia1ET7QZJyNeqIW-tREPw5b2y-1jIchliQztnqZodQmFWoEW5Lqb6rn1UY9zfLpvnB4zTbAIlcu9qzHvKgFu9TwcCdua9qHVB-9BBvOzx6E32B_7SL4qFZ6OuP/s1600/_DSC6446.JPG" height="424" width="640" /></a></div>
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<br />
<br />
Feels like a long time when I think of all the great things that happened since I started :<br />
<br />
- the <a href="http://foodforthoughts-blog.blogspot.co.uk/search/label/wildlife%20trust%20reception?max-results=6">first posts</a> with my first big catering contract for the London Wildlife Trust at the House of Commons<br />
- the blog becoming quite quickly a bilingual blog thanks to <a href="http://foodforthoughts-blog.blogspot.co.uk/2011/07/meli-melo-de-minis-madeleines.html">Sharon's request</a>.<br />
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- the debut of the <a href="http://foodforthoughts-blog.blogspot.co.uk/p/baking-club.html">Baking Club</a> and the fun afternoons we had, <a href="http://foodforthoughts-blog.blogspot.co.uk/2012/01/baking-club-2-mini-choux-party.html">baking together</a> or enjoying massive <a href="http://foodforthoughts-blog.blogspot.co.uk/2012/05/baking-club-3-baking-club-egg-hunt.html">cake picnics</a> with happy kids.<br />
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- The ongoing relationship with <a href="http://foodforthoughts-blog.blogspot.co.uk/search?q=ici+londres">ICI LONDRES Magazine</a> for their monthly recipe column.<br />
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- The genesis of <a href="https://www.facebook.com/PetitGateau.UK">Petit Gâteau</a> and what would become one of the most important business adventure in my life (so far. I've still got time to do something bigger)<br />
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- The first call to join <a href="http://foodforthoughts-blog.blogspot.co.uk/search?q=bloggers">bloggers events</a> and meet people as crazy as me when it comes to take pictures before starting to eat a meal. <br />
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- <a href="https://www.facebook.com/NLArtisanMarket">The North London Artisan Market</a> adventure that lasted approx 18months with Beulah and all the great friends I met on the market, both traders and customers.<br />
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- The <a href="http://foodforthoughts-blog.blogspot.co.uk/search/label/Travels">travels to Korea</a> and how it definitely changed my life and is still influencing my present and designing my future.<br />
<br />
<br />
<br />
And then, well, life got in the way. I came back from Korea last October and struggled a bit to get back into things. I met some great people over there and some fantastic opportunities started to line up. But I had to come back to London.<br />
<br />
After my return, I think I was lucky to meet another person who would change and shape the next following months. I met a talented, but sometimes hot/short tempered and restless, Korean Chef who had just opened his restaurant just around the corner from my house.<br />
<br />
I went there because I was in need of comfort food (aka Kimchi Jjigae) : from the first mouthful, I understood that this restaurant would become my little part of Seoul in London.<br />
It has now been 9 months since we started working together and I think we can really go somewhere with the restaurant.<br />
But I'll tell you more about this another time. Maybe.<br />
<br />
The fact is, as much as I enjoy blogging, there is not so much time left in my days at the moment to just sit and write and edit pictures. My energy is dedicated to make the restaurant AND Petit Gâteau thrive. And that's a lot of work. I've still got a lot of things to share (restaurants reviews, recipes, slices of life...) but I really don't know when I'll be able to sit down and put it black on white.<br />
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So please, as they say here, "keep calm and ...wait on for me" !<br />
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<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-14059845748554487912014-05-16T16:25:00.000+01:002014-05-16T16:25:53.141+01:00Instafood #9Sometimes, cooking feels like putting everything you have on your mind on a plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozn8zJQKuG2Up2suVn_gXnTB2HdjULzjEivVmAc4ug6jkIvvuGvMQHRMByMlV4YTZugftkmWJQPxLD_e27M4rQhuSlwkM8bzjzTjrZ6FbNfFFqRvGhvofBWHgN3bUclSB-6tewln9v4zc/s1600/20140516_125400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozn8zJQKuG2Up2suVn_gXnTB2HdjULzjEivVmAc4ug6jkIvvuGvMQHRMByMlV4YTZugftkmWJQPxLD_e27M4rQhuSlwkM8bzjzTjrZ6FbNfFFqRvGhvofBWHgN3bUclSB-6tewln9v4zc/s1600/20140516_125400.jpg" height="640" width="480" /></a></div>
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#Kimchi #Seafood #Pasta #Gochuchang<br />
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Here, I just chopped some <strike>heads</strike> kimchi ; stir fried it with garlic ; add a handful of <strike>problems</strike> prawns and a dozen of clams ; I tossed the <strike>pathos</strike> pasta inside and then add a touch of gochuchang to make it fiercer.<br />
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#cookingwhilebeingangryCindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-84532807581094259882014-05-08T13:29:00.000+01:002014-05-09T13:28:57.185+01:00Let's have a grill party !Friends are coming over this weekend and you don't know what to cook? Truth is, you don't really want to cook...<br />
<br />
Why not have a grill party?<br />
<br />
Even if the weather is still a bit too chilly to enjoy a BBQ outside, it's still possible to have a little grilling party in the comfort of your house. With electric grill, stone grill or even plancha, and a good selection of meat and veg, it's really easy to entertain your guests with minimum efforts.<br />
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I love to do mini burger patties, marinated with <a href="http://www.schwartz.co.uk/whats-hot/dinner-party-recipes.aspx">various spices</a> and herbs. I also marinate chicken breast or beef, sliced in thin steaks.<br />
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Here's two quick recipes that won't take you long to make but are so tasty that your guests will come back for more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dYGVAoVljE1U3LT7_9drkF3KXzhBCDB3u3UZmPdHsYA_2UQLYefJoOIOoB37qgKpQRI-Tl9dPuHepCKehPg7lmoqJmfWt2PCsJK4mpSaD3btatRqMNaP68ISTkqTrDKF7lxt6nwBP6Th/s1600/SAM_5337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dYGVAoVljE1U3LT7_9drkF3KXzhBCDB3u3UZmPdHsYA_2UQLYefJoOIOoB37qgKpQRI-Tl9dPuHepCKehPg7lmoqJmfWt2PCsJK4mpSaD3btatRqMNaP68ISTkqTrDKF7lxt6nwBP6Th/s1600/SAM_5337.jpg" height="640" width="426" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"><b>Chicken breasts in light curry marinade.</b></span></div>
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A subtle marinade, slightly sweet and non spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztChotBMyECIrRlrIfDSmgkfyeOsB4TezaE6KqQ5BSVNXX7LV7wJ7QOIM5CkiwY2Fb3Gn3icH2htTCqKvmOk6vgTMVaiHnLL9otjOou1Wh42Pl67LpmTyqXdr_iP49H5uR-WSUy_eUjhl/s1600/chicken+curry+breasts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztChotBMyECIrRlrIfDSmgkfyeOsB4TezaE6KqQ5BSVNXX7LV7wJ7QOIM5CkiwY2Fb3Gn3icH2htTCqKvmOk6vgTMVaiHnLL9otjOou1Wh42Pl67LpmTyqXdr_iP49H5uR-WSUy_eUjhl/s1600/chicken+curry+breasts.jpg" height="426" width="640" /></a></div>
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<b>Ingredients :</b><br />
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4 chicken breasts<br />
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For the marinade :<br />
<ul><ul>
<li>4 tablespoons of mild curry powder</li>
<li>1 tablespoon of curcurma</li>
<li>1 garlic clove, crushed</li>
<li>sea Salt flakes</li>
<li>ground pepper</li>
</ul>
<ul>
<li>1/2 onion</li>
<li>a little apple, crushed or grated</li>
</ul>
</ul>
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1. Thinly slice the chicken breasts to make steaks<br />
2. Mix all the marinade ingredients together<br />
3. Put the chicken steaks in a freezing bag with the marinade. Close the bag and then massage the meat.<br />
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You can marinate the meat 45min in advance at room temperature or a few hours in advance in the fridge. <br />
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<span style="font-size: large;"><b>Korean style beef fillets.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDA2yfQdGbsIvOdwT2-mcSfCJlXrenzEpg7tdp9l1QMeljjD46qdUv_PXPp7ufm8OBYRMQR3H0AjI1AHOfyLSvtFX1fZ56S7jBNHEyOzNTek8f90GcKRJUt4ymv3e6rE2KaOsorxPVRj5/s1600/bulgogi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDA2yfQdGbsIvOdwT2-mcSfCJlXrenzEpg7tdp9l1QMeljjD46qdUv_PXPp7ufm8OBYRMQR3H0AjI1AHOfyLSvtFX1fZ56S7jBNHEyOzNTek8f90GcKRJUt4ymv3e6rE2KaOsorxPVRj5/s1600/bulgogi.jpg" height="640" width="426" /></a></div>
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Impress your guests by inviting Korean flavours to your table : have a bulgogi style steak party with this quick marinade, that will make your meat ultra tender. Think of it as a sweet soy sauce kind of marinade.<br />
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<b> </b><br />
<b>Ingredients : </b><br />
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600g of beef, thinly sliced.<br />
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For the marinade :<br />
<br />
<ul>
<li>7 tablespoons of soy sauce</li>
<li>1 tablespoon of sesame oil </li>
<li>2 garlic cloves, crushed</li>
<li>1 teaspoon of freshly grated ginger</li>
<li>2 tablespoon of sugar or rice syrup </li>
<li>1/2 onion, thinly sliced</li>
<li>1/2 onion, crushed or grated </li>
<li>a little apple or pear, crushed or grated</li>
<li>2 spring onions, finely chopped</li>
</ul>
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1. Mix all the marinade ingredients together. The crushed pear/apple will help accelarating the marination process and add a natural sweetness to the dish.<br />
2. Put the thinly sliced meat with the marinade into a freezing bag and massage the meat.<br />
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Like with the chicken, you can do it in advance and place in the fridge ; or 1h in advance and leave the meat to marinate a room temperature.<br />
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When it comes to the cooking times, a few minutes on each side, depending on the type of meat and thickness.<br />
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You can find other great dinner party recipes over <a href="http://www.recipegirl.com/category/entertaining/theme-party-menus/">Recipe Girl's blog</a> : it's a great source of theme parties menus. And I love her <a href="http://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake/">Red Velvet Cheesecake Cake</a> that I usually adapt into a Chocolate Cheesecake Cake as I'm not too found of food colourings.<br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com0tag:blogger.com,1999:blog-1099317088526774001.post-71282971938238145802014-04-25T13:40:00.000+01:002014-04-25T13:41:54.112+01:00Poulet rôti et sa sauce crémeuse au curry.<!--[if gte mso 9]><xml>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Durant mon enfance, je me souviens que ma mère a toujours été un
peu réticente vis-à-vis de la cuisine asiatique. Trop épicée, trop grasse, des ingrédients
un peu bizarre (sauce soja, algues, huile de sésame, …). Quand j’étais
adolescente et que je commençais mes premières expériences culinaires (sushis,
nems, rouleaux de printemps,…), elle ne voulait bien souvent même pas goûter le
résultat. Well, …</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mais à mesure que je grandissais et découvrais la cuisine
japonaise, coréenne, chinoise, … j’ai pu me rendre compte que finalement,
certains de ses plats partageaient le même type de saveurs que certains plats
asiatiques. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Je me souviens d’un plat chinois composé de rouelle de porc,
d’oignons, de pommes de terre et de noix de cajou. Un plat qui ressemblait
étrangement à l’une des recettes hivernales favorites de ma mère.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Un autre plat partageant beaucoup de similitudes avec sa
cuisine est un plat coréen nommé Galbi Jim : très similaire à notre bœuf carotte
national.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Et ça n’est que 2 exemples parmi tant d’autres.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Donc aujourd’hui, pour
célébrer ma mère, « cette cuisinière asiatique qui s’ignore », je
vais partager avec vous une de ses recettes du Dimanche préférée (et une
des miennes également) : un poulet rôti servi avec une sauce crémeuse au
curry doux.
</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Temps de préparation :</b> 30min</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Temps de cuisson :</b> 1h30</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Coût :</b> ££</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Difficulté :</b> *</span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b><u>Ingrédients pour 5/6personnes : </u></b></span></span></div>
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<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Un poulet fermier (1.6kg pour 5/6 personnes)</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 oignons</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Une douzaine d’éclats d’ail</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Un peu d’huile d’olive</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sel et poivre </span></span></li>
</ul>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<b><u>Pour la sauce au curry : </u></b></span></span></div>
<br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">50g de beurre demi-sel</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">50g de farine</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Approximativement 500ml de lait</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5 cuillères à soupe de poudre de curry doux (ou curry
jaune) </span></span></li>
</ul>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
<br />
<b>Le poulet rôti : </b></span></span></div>
<br />
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Préchauffez votre four à 220°C.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Coupez les oignons en tranches bien épaisses.
Placez-les au fond du plat que vous allez utiliser pour cuire le poulet.
Elles serviront de « lit » pour le poulet.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Enduisez votre poulet d’huile d’olive puis assaisonnez
avec le sel et le poivre.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Placez-le sur les rondelles d’oignons.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ajoutez 200ml d’eau dans le plat pour empêcher les
oignons de brûler, puis enfournez.</span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Après la première demie heure de cuisson, ajoutez les
éclats d’ail, sans les peler, et ajoutez un peu d’eau si nécessaire. </span></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cuisez pour environ 1h20 ou jusqu’à ce que le poulet
soit cuit à point.</span></span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"><br />
</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXod6VMlSYj8Ts5NIbdtf4vEQ8FBQmwf5d2r-Eh4h3_zunQmnzFN-JWpRwvkNuhofZ4C4A_IzQed-5kf36zlQJ-vVGifPDo4RtoPkiZrTsqSAQd1lwnV9XA4RKm1vmsF1CJkjIADWyUoM/s1600/chicken+curry+sauce.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXod6VMlSYj8Ts5NIbdtf4vEQ8FBQmwf5d2r-Eh4h3_zunQmnzFN-JWpRwvkNuhofZ4C4A_IzQed-5kf36zlQJ-vVGifPDo4RtoPkiZrTsqSAQd1lwnV9XA4RKm1vmsF1CJkjIADWyUoM/s1600/chicken+curry+sauce.JPG" height="424" width="640" /></a></div>
<div class="MsoNormal">
<br />
<span style="font-size: small;"></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"><b>La sauce curry: </b></span></span></span></div>
<br />
<div class="MsoNormal">
<br /></div>
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Dans une casserole, commencez par faire le roux pour la
béchamel. Faites fondre les 50g de beurre. Une fois fondu, ajoutez la farine en
une fois et mélangez avec une spatule en bois. Desséchez un peu cette mixture
sur feu vif.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"> </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Ajoutez le lait petit à petit et délayer le roux au
fouet.</span></span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"> </span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Quand la sauce commence à épaissir, assaisonnez avec le
sel, le poivre et la poudre de curry. (N’hésitez pas à bien saler et poivrer).
La sauce doit prendre une couleur jaune vive.</span></span></span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Vous pouvez maintenant servir le poulet rôti, accompagné
de riz Basmati et napper le tout de délicieuse sauce au curry doux !</span></span></span><br />
</div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKDGeoHOToLzQ7kdUd_yfCo9bwKedcDLBdrGZHlBwMbXufFwPMtMtT1BjahVdf3pywi0gMzrEDVKsPNkJ27kOuFvIDJRnqEzCTviTsFIkXz5MJ8xCOAeJKtCzFpCBoufPBiFOB5dNaTPU/s1600/DSC_7406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKDGeoHOToLzQ7kdUd_yfCo9bwKedcDLBdrGZHlBwMbXufFwPMtMtT1BjahVdf3pywi0gMzrEDVKsPNkJ27kOuFvIDJRnqEzCTviTsFIkXz5MJ8xCOAeJKtCzFpCBoufPBiFOB5dNaTPU/s1600/DSC_7406.JPG" height="640" width="424" /></a></div>
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<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;">Je pense que peu importe de quelle partie du monde vous
êtes originaire, un « bon petit plat » aura toujours les mêmes
caractéristiques : savoureux, assez simple à réaliser, cuisiné pendant
assez de temps pour que votre maison sente délicieusement bon, et c’est un plat
qui sûrement vous rappelle votre maman.</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="line-height: 115%;"> </span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
<br />
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<![endif]-->Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com2tag:blogger.com,1999:blog-1099317088526774001.post-14562615995630182592014-03-26T17:44:00.001+00:002014-03-26T17:52:01.564+00:00Salmon Lasagna with Ricotta & Spinach. <!--[if gte mso 9]><xml>
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With a dreadful day like today, who wouldn't like a bit of comfort food?</div>
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Some <a href="http://foodforthoughts-blog.blogspot.co.uk/2012/02/gratin-montagnard-aux-3-fromages.html">potatoes gratin</a>, a veg soup, lots of <a href="http://foodforthoughts-blog.blogspot.co.uk/2011/11/camembert-roti-en-croute-de-pain.html">cheese</a>, some tasty lasagna... Yes, lasagna!</div>
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With salmon, fresh spinach and some ricotta cheese for an extra oomph that change from the traditional lasagna a la bolognese. And by adding a little yellow curry powder into the bechamel, you will add a spicy note to this dish!</div>
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You can use smoked salmon for this recipe or some salmon fillets that you will quickly pan fry. I prefer fresh spinach to frozen ones, but again, adapt the recipe if you feel it's best for you.</div>
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<div class="MsoNormal">
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<br />
<br />
<b style="mso-bidi-font-weight: normal;"><u>Ingredients:</u></b><br />
<br />
<ul>
<li>12-16 lasagna sheets<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>2 salmon fillets<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span></li>
<li>150g ricotta cheese<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>400g spinach<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">some grated emmental</span></span></li>
</ul>
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span><br />
<u>Pour la béchamel :</u><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span><br />
<br />
<ul>
<li>80 g lightly salted butter<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>80 g flour<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">Approx 700ml milk</span></span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">Salt & Pepper</span></span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> <span style="font: 7.0pt "Times New Roman";"> </span></span></span></li>
<li>Nutmeg<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">Mild curry powder</span></span></li>
</ul>
<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span>
<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1. Start by making the bechamel :</span></span><br />
<br />
<ol><ul>
<li>Make a "roux" : melt 80g of butter in a saucepan. When butter
is ready, add all the flour at once and work the mixture with a wooden
spoon until it's a little dry.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span> </li>
</ul>
<ul>
<li>Pour the milk in the saucepan, little by little and mix with a whisk to combine.</li>
<li>When
the bechamel starts to thicken, season with salt, pepper and nutmeg. (Be
generous on the salt and pepper). </li>
<li>Put aside a quarter of the bechamel and add the mild curry powder to it.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
</ul>
</ol>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Then it's time to cook the spinach. Just heat a pan on medium heat with a knob of butter and some crushed garlic, and then quickly cook the spinach until they melt. Strain and then toss in the ricotta.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>While you're cooking the spinach, pan fry the salmon fillets on medium heat. Let them cool down and then crumble on a plate.<br />
<br />
<br />
Now you can start to build the lasagna.<br />
<br />
<ol>
<li>In a large dish, spread some of the bechamel and then arrange a first layer of lasagna sheets (no need to precook them).</li>
<li>Spread some more bechamel, then some pieces of salmon followed by the ricotta/spinach mix and finally more bechamel.</li>
<li>Start again with a new layer of lasagna sheets, but this time use the curry bechamel.</li>
<li>Repeat again, alternating lasagna/ original bechamel / salmon / ricotta & spinach/ more bechamel / lasagna.</li>
<li>Finish by spreading the original béchamel on top, and then sprinkle the grated cheese.</li>
<li>Pour approx 300ml of water on the sides of the dishes to help cook the pasta sheets (or use stock)</li>
<li>Bake for 40-45min at 190°.</li>
</ol>
<br />
You can dress each lasagna portion on a bed of fresh spinach, seasoned like a salad.<br />
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Retrouvez la version française de cette recette dans le numéro de Mars du magazine <a href="http://www.ici-londres.com/en/">Ici Londres</a>, en page 26.Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com2tag:blogger.com,1999:blog-1099317088526774001.post-29650140419913960062014-03-17T13:58:00.000+00:002014-03-17T13:58:57.534+00:00Science Afternoon Tea at The Ampersand Hotel - London<br />
When I was 5years old, like lots of others kids, I decided I would be a paleontologist. Usually, kids give up this idea after six months and then want to be fireman, teacher, singer, ...<br />
<br />
Well, I wanted to be a paleontologist until I was 14/15years old. Posters of diplodocus and triceratops cohabited with boys band pictures on my bedroom walls. (And now, who are considered the dinosaurs?! :p). <br />
<br />
In my teenage years (yesterday) my teachers used to say if I wished I
could be a scientist. I love to learn, I love to understand how
things work, how things are built, I always add top grades in the sciences classes...<br />
But I chose <strike>another</strike> other way<u>s</u>.<br />
<br />
But in the end, cooking, and pâtisserie in particular, are really similar to chemistry. When I play in my kitchen, adding a bit of this, a bit of that, I am like a scientist in a lab, isn't it?<br />
<br />
So when I was invited to try the Science Afternoon Tea at the Ampersand Hotel, well, of course I jumped in my white scientist blouse to experience it!<br />
<br />
Having been recently to Sketch for my birthday, and been a tad disappointed by it, I wasn't really expecting much. If Sketch didn't delivered any grandiose pâtisserie, who would?<br />
<br />
<br />
Well, the pastry chef at the Ampersand surely does!<br />
<br />
From the start, we were just mesmerised by the high details of the pastries in front of us : little chocolate dinosaurs (imagine how happy I was), volcano with mango lava, beaker with bright green potion, little cakey planet, meringue rocks, pistacchio macaron ready to be injected with cherry coulis ... and .... dry ice smoke!<br />
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Spectacular!<br />
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<br />
<br />
And tasty!<br />
<br />
And generous!<br />
<br />
These are the details of the menu :<br />
<br />
<b>Savoury gougeres :</b><br />
<ul><ul>
<li>Glouster old spot ham, sauce gribiche; </li>
<li>Cheese with
fruit chutney; </li>
<li>H.Forman & Son London smoked salmon, dill and cream
cheese; </li>
<li>Coronation chicken </li>
</ul>
</ul>
<br />
<b>Warm plain and
white chocolate scones</b>, served with Devonshire clotted
cream and homemade strawberry preserve.<br />
<br />
<b>Pastries :</b><br />
<ul><ul>
<li>Hazelnut, walnut and chocolate cake with mango mousse volcano
and chocolate dinosaurs, </li>
<li>Pistachio macaron with cherry sauce pipette</li>
<li>Raspberry cake planet </li>
<li>Citrus cocktail.</li>
</ul>
</ul>
<br />
For me, one of the best afternoon teas I had in London these past years.<br />
<br />
The Korean pastry chef, Ji Sun Shin (I promise, I didn't know she was Korean before meeting her!) is really talented, creative and skilled. I love the little planet she made out of cake with white chocolate "Saturn's rings" and the very elaborated Choco Dino with meringue rock, volcano, lava and geological strata.<br />
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<br />
The Drawing Rooms, where the afternoon tea was served, are also beautifully decorated. It feels cosy and modern. And a bit extravagant with all the paintings of 'Animals Cocktails' !<br />
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This afternoon tea runs for a limited time but I am sure that whatever will come next will be as creative and delicious.<br />
<br />
So if you're on the look out for a spectacular afternoon tea, book now at the Ampersand Hotel. And after indulging yourself with yummy treats, visit the Science Museum which is just 3 min away walking distance.<br />
<br />
<br />
The Ampersand Hotel<br />
10 Harrington Road<br />
London SW7 3ER<br />
<a href="http://www.ampersandhotel.com/about-the-hotel/Luxury-Afternoon-Tea">Ampersand Hotel website</a><br />
Tube : South Kensington Station <br />
<br />
Many thanks to <a href="http://www.selenatheplaces.com/">Selena</a> and the others girls present on the day for inviting me to join them. See you soon around more cakes and champagne! :)<br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com1tag:blogger.com,1999:blog-1099317088526774001.post-90934859518617393442014-03-14T09:23:00.000+00:002014-03-14T09:23:01.065+00:00A day out at the farm.<br />
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London is a beautiful city. Lively, busy, trendy, foodie, arty. Well, a cit-y.<br />
But sometimes, a bit of peace and quiet far away from the hustle and bustle of the city can do you a great good.<br />
So I was delighted to spend one of the first Spring-like Sunday of the year with a bunch of fellow foodie/lifestyle bloggers and <a href="https://twitter.com/josh_eggleton">Chef Josh Eggleton</a> in a farm, in the middle of East Sussex last weekend.<br />
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This was the occasion to discover the new release of the <a href="http://www.greatbritishchefs.com/apps/great-british-chefs">Great British Chefs app</a> on Windows phones. <br />
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On the early hours of Sunday morning, we all met at Victoria Station before making our way to <a href="http://www.walnutsfarm.co.uk/">Walnuts Farm</a>, Heatfield, and start what would be called the #FoodiesOnTrip journey.<br />
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After a bumpy yet enjoyable ride to East Sussex, we arrived at the lovely Walnut Farms and were given a tour of the premises by Nick, the owner of the place.<br />
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While we were all snapping up the place, some enjoyed a seance on the swing, and conversing with the locals! (Hi <a href="https://twitter.com/jasiminne">@Jasiminne</a> ! )<br />
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After that, we all enjoyed a delicious apero time with fresh veg and dipping sauces made by Josh and his assistant.<br />
Yes, some bubbles were also involved.<br />
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Josh, who the Chef at the Michelin starred gastropub <a href="http://www.theponyandtrap.co.uk/">The Pony and Trap</a>, talked with us about the London and Bristol food scenes and also told us about the upcoming food festival he is taking part in in May (<a href="http://eatdrinkevents.co.uk/eat-drink-bristol-fashion/home/">Eat Drink Bristol Fashion</a>).<br />
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Slightly tipsy, we made our way back into the kitchen to prepare lunch : a barley risotto with roasted butternut squash and pistacchios. And for dessert, pain perdu with pan roasted rhubarb, and an elderflower sabayon.<br />
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Everyone took part in the process, alternating between cutting and photo shooting.<br />
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After roasting the barley, you cook it as you would with a regular risotto rice. Onions, garlic, wine, parmiggiano, butternut squash purée and as a last minute touch, some freshly picked wild garlic.<br />
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Creamy barley risotto. A bit more firm than your usual risotto. But still really comforting.<br />
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For the dessert, it's an easy peasy recipe. Prepare a batter with eggs, milk, cinnamon and maple syrup. Dip the sourdough bread slices in it and then direct in a very hot pan, a couple of minutes on each side.<br />
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For the sabayon, mix together egg yolks, sugar and elderflower cordial over a bain marie until the mixture is thick enough to make a ribbon.<br />
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Simply cut the rhubarb in small pieces, mix with enough sugar and leave to rest for a bit. While the pain perdu is cooking, drain the rhubarb and cook over medium heat for a few minutes, until slightly tender. You can add a spring of rosemary for added flavour. Nice idea there, Josh!<br />
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And then all you have to do is enjoy this in the gorgeous settings of Walnut Farm, soaking up the last rays of sunshine of the day, enjoying some more bubbles, listening to the sweet melody of the chit chat between the turkey and its turkey whisperer...<br />
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<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/nDWuO2CwW50?feature=player_embedded' frameborder='0'></iframe></div>
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<br />
You can find the detailed recipes of the day on the Great British Chefs app, or <a href="http://www.greatbritishchefs.com/">website</a>.<br />
They were just slightly altered to use seasonal fruit and veg :<br />
<br />
<a href="http://www.greatbritishchefs.com/recipes/eggy-bread-strawberries-recipe" target="_blank">Eggy
bread with pan-roast <s>Sweet Eve strawberries</s> rhubarb and elderflower
sabayon</a><br />
<a href="http://www.greatbritishchefs.com/recipes/spelt-barley-butternut-squash-risotto-recipe" target="_blank">Spelt,
barley and squash risotto</a> <br />
<br />
<br />
Thanks to Julie and Camilla from Nokia for inviting us, to Mecca and Eliot from the Great British Chefs app, to Nick for welcoming us in his magnificent house and to Josh and his team for sharing his day and passion for cooking with us.<br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com6tag:blogger.com,1999:blog-1099317088526774001.post-5460082517564676062014-02-20T11:04:00.002+00:002014-03-17T13:57:40.256+00:00Le townie, ou quand un brownie se prenait pour une tarte.<!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></b></div>
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En 2012, la blogosphère découvrait le <b>brookie</b>, savant
mélange d’un brownie avec de la pâte à cookies. En 2013, il y a eu la
déferlante <b>Cronut<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">™</span></b>, recette hybride née d’une pâte à croissant formée et
cuite comme un doughnut, inventée par le chef français Dominique Ansel, à New
York. Depuis, on a pu voir apparaitre une multitude d’autres recettes du même
ordre : le <b>brownie au cheesecake</b>, le <b>duffin</b> (mi doughnut – mi muffin) ou
le <b>ramen burger</b> côté salé. <span style="mso-spacerun: yes;"> </span>La fusion de
recettes est donc à la mode. Certains prônent leur côté innovateur.
Personnellement, j’ai un peu de mal à y voir une innovation. Tout juste une
juxtaposition parfois heureuse de deux recettes.</div>
<div class="MsoNormal">
Surfons donc sur la vague et réalisons ensemble un <b style="mso-bidi-font-weight: normal;">Townie</b> ! Sur une base de pâte
brisée sucrée se superpose une délicieuse couche de brownie fondant à souhait.
Votre balance ne vous remerciera pas mais bon, on est en Février donc vous
aurez assez de temps pour rattraper les dégâts d’ici à cet été ! </div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2R-ar2cZkZLLVa87gzARmdrysIcBiVL5ji_WXAk8CV5Z89uAg-RK6e4y_dz2-qH3f6veCQFcqv9VIyeW6U0geyD-6HN_uAU4R4es3BsgOpW4Xavspz8I0sFO_TCJGWQh2KbkKiCvlc0X/s1600/F%C3%A9vrier+Townie+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2R-ar2cZkZLLVa87gzARmdrysIcBiVL5ji_WXAk8CV5Z89uAg-RK6e4y_dz2-qH3f6veCQFcqv9VIyeW6U0geyD-6HN_uAU4R4es3BsgOpW4Xavspz8I0sFO_TCJGWQh2KbkKiCvlc0X/s1600/F%C3%A9vrier+Townie+2.JPG" height="458" width="640" /></a></div>
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<br /></div>
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</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<u><b>Pour la pâte brisée : </b></u></div>
<ul>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>250g farine</li>
<li>125g beurre doux</li>
<li>3 cuillères à soupe d’eau froide<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>2 cuillères à soupe de sucre</li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>1 œuf<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Une pincée de sel</li>
</ul>
<div class="MsoNormal">
<br /></div>
<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Dans le bol d’un mixeur, placez la farine, le
beurre, le sel et le sucre. Mixez par à-coups ou grâce à la fonction pulse de
votre mixeur pour que la texture devienne sableuse.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Ajoutez l’œuf et l’eau et mixez à vitesse lente
quelques secondes, jusqu’à ce que la pâte commence tout juste à former une
boule.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Enveloppez cette boule de pâte légèrement aplatie
dans du film étirable et placez au frigo. </li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Pour le brownie : </b></u></div>
<ul>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>250g chocolat<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>150g beurre doux</li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span>200g sucre</li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>4 gros œufs<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>120g farine<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Une pincée de sel</li>
</ul>
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<br /></div>
<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Portez une casserole à ébullition. Lorsque l’eau
commence à bouillir, arrêtez le feu.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">.<span style="font: 7.0pt "Times New Roman";"> </span></span></span></li>
<li>Placez le chocolat en morceaux et le beurre dans
un grand saladier résistant à la chaleur que vous poserez ensuite sur la
casserole d’eau. Au bout de 10 minutes, mélangez doucement le chocolat et le
beurre fondu.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Retirez le saladier de la casserole et ajoutez
le sucre. Mélangez bien.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Quand la mixture a un peu refroidie, incorporez
les œufs, un à un, en mélangeant bien entre chaque œuf.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Ajoutez la farine tamisée et mélangez
délicatement avec la spatule.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> </span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Réservez.</li>
</ol>
<br />
Vous pouvez maintenant sortir votre pâte brisée du frigo.
Farinez légèrement un plan de travail et avec un rouleau à pâtisserie, étalez
la pâte selon le diamètre de votre moule (environ 25cm).<br />
<br />
Déposez la pâte dans votre moule à tarte, piquez le fond
avec une fourchette puis replacez au frais pour 10 minutes.<br />
<br />
Préchauffez votre four à 200°. Placez du papier sulfurisé
sur votre fond de tarte, puis des billes de cuisson ou une épaisse couche de
lentilles pour cuire votre fond de tarte à blanc pendant 15min.<br />
<br />
Retirez ensuite les billes de cuisson et le papier
sulfurisé. Versez la préparation à brownie dans le fond de tarte et cuisez
cette fois-ci à 160° pendant 30 min.<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal">
Maintenant la partie la plus difficile de la recette :
attendez quelques heures avant de déguster. L’appareil à brownie n’en sera que
meilleur.</div>
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<div class="MsoNormal">
<br /></div>
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Si vous entretenez une bonne relation avec votre balance, vous pouvez même enrichir cette recette d'un petit nappage au chocolat servi tiède sur chaque part de Townie.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIIZAotPaHrVGN7HNKaVBsPatC8Yc-PMCCNQr7EHDdAEgogg7UN5UN6ak_CWHoZaGRB1YQsy_u7dxEJUds05dOn5lddcwAdYkBIz5HtvGsUQTvOQXxN2nw_y0Nzw500L8AZm3j_HIYOYG/s1600/F%C3%A9vrier+Townie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIIZAotPaHrVGN7HNKaVBsPatC8Yc-PMCCNQr7EHDdAEgogg7UN5UN6ak_CWHoZaGRB1YQsy_u7dxEJUds05dOn5lddcwAdYkBIz5HtvGsUQTvOQXxN2nw_y0Nzw500L8AZm3j_HIYOYG/s1600/F%C3%A9vrier+Townie+3.JPG" height="640" width="424" /></a></div>
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<b>PS : </b> </div>
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Si vous habitez sur Londres, ces délicieux Townies sont disponibles chez Petit Gâteau ! Plusieurs variantes sont disponibles, comme le très populaire Townie au Caramel Beurre Salé ou le Townie Choco-Framboise. Contactez-moi par email contact[at]petitgateau.co.uk pour plus de détails gourmands.</div>
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com2tag:blogger.com,1999:blog-1099317088526774001.post-88863996743698995412014-02-17T15:46:00.000+00:002014-03-17T13:58:19.502+00:00My Mum : the "more adventurous than she thinks" cook.<br />
My Mum would never called herself an adventurous cook. She's always been reluctant to try foreign food. When I was a teenager, every time I was trying my hand at things like sushis, spring rolls or even fajitas, she would not taste what I had cooked. "Too bizarre"... Well,...<br />
But as I grew up and learned about Japanese, Korean, Chinese, Mexican cuisines, I could see that my mother might be more adventurous than she thinks!<br />
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I remember a Chinese dish made of pork round, potatoes, onions and peanuts. Very similar to one of my Mum's favourite comfort food dish.<br />
Another one is a Korean dish called Galbi Jim : very similar to her braised beef with carrots.<br />
And that's just 2 examples.<br />
<br />
<br />
So today I will share with you one of her favourite (and one of mine too) recipes: a roasted Chicken with a creamy mild curry sauce. It's based on a bechamel sauce with added mild curry powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60hyMqkikWQU0vtWlf_CzDAyejMr2Xh3MkBm_W_R0nO_5ClWNTb5HLMOGi10Hx_r2h3S3wGPo-9ePG2j9QxSS4aHUObgHuHQt8bhKHIIQp69SGHzJIjDFv3sx7yP0vwwNDZtdykCfXkoV/s1600/chicken+curry+1_01.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60hyMqkikWQU0vtWlf_CzDAyejMr2Xh3MkBm_W_R0nO_5ClWNTb5HLMOGi10Hx_r2h3S3wGPo-9ePG2j9QxSS4aHUObgHuHQt8bhKHIIQp69SGHzJIjDFv3sx7yP0vwwNDZtdykCfXkoV/s1600/chicken+curry+1_01.JPG" height="424" width="640" /></a><u><b> </b></u><br />
<br />
<u><b>Ingredients : </b></u><br />
<br />
<ul>
<li>A whole free range Chicken (around 1.6kg is perfect for 4/5 people)</li>
<li>2 onions</li>
<li>A dozen of garlic cloves</li>
<li>Olive oil</li>
<li>Salt, ground pepper. </li>
</ul>
<br />
<br />
<u><b>For the curry sauce : </b></u><br />
<ul>
<li>50g lightly salted butter</li>
<li>50g flour</li>
<li>approx 500ml milk</li>
<li>5 Tbsp mild curry powder (I like to use the <a href="http://www.schwartz.co.uk/products/seasonings-and-blends/curry-powders/curry-powder---mild.aspx">Schwartz</a> one has it is well balanced and not too spicy.)</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdtNnzYl9LUBRrGqzPyX3lgShiWqYVQ9r5VQjwJEVUyc2yXpmznhNQD4xCOH96ERMlKDpuSWYCCZm-psD5DjY6cVNqAef4YVcRBcPyXO8REEkFMUQjuhYBUKamiXT38c6l3fEtZB6N9vc/s1600/chicken+curry+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdtNnzYl9LUBRrGqzPyX3lgShiWqYVQ9r5VQjwJEVUyc2yXpmznhNQD4xCOH96ERMlKDpuSWYCCZm-psD5DjY6cVNqAef4YVcRBcPyXO8REEkFMUQjuhYBUKamiXT38c6l3fEtZB6N9vc/s1600/chicken+curry+sauce.JPG" height="424" width="640" /></a></div>
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<br />
<br />
<b>The roasted chicken : </b><br />
<ol>
<li>Preheat your oven at 220°C.</li>
<li>Cut the onions into really thick slices and then place them in a large roasting pan. They will act as a bed for the chicken.</li>
<li>Massage the chicken with olive oil and them season with salt and pepper.</li>
<li>Place it onto the onion slices.</li>
<li>Add 200ml of water in the pan to stop the onions from burning.</li>
<li>After the first half hour, add the garlic cloves, without peeling them and pour a little more water if it dried out. </li>
<li>Cook for approx 1h20 or until the chicken is well cooked.</li>
</ol>
<br />
<br />
<b>The curry sauce : </b> <br />
<ol>
<li>In a saucepan, start to make a roux by melting the butter over medium high heat.</li>
<li>When the butter has melted, add all the flour at once and work the mixture with a wooden
spoon until it's a little dry.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Pour the milk in the saucepan, little by little and mix with a whisk to combine.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>When
the bechamel starts to thicken, season with the curry powder. Be generous! It needs to turn a bright yellow colour. I sometimes add a little turmeric powder too for a brighter colour.</li>
</ol>
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You can now carve the chicken and serve it with long grain rice and the delicious curry sauce!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgMLkJeCirM5-J-pRpfdKfXD0SZmR-uaekajHUG26I7quFMInTCHh8AiATieNmnvy372SisNYudzRyLmTWCIfveXR5yun6qogvVajUsFltIdofogK4WR47_st067kXUXLIO62jZknUb7A/s1600/DSC_7406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgMLkJeCirM5-J-pRpfdKfXD0SZmR-uaekajHUG26I7quFMInTCHh8AiATieNmnvy372SisNYudzRyLmTWCIfveXR5yun6qogvVajUsFltIdofogK4WR47_st067kXUXLIO62jZknUb7A/s1600/DSC_7406.JPG" height="640" width="424" /></a></div>
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I think that whatever part of the world you're from, a comforting
dish will always have the same main features : it's tasty, it's simple,
it was cooked long enough to make your whole house smell delicious, and
it surely has a bit of your Mum's touch in it.<br />
<br />
Enjoy !<br />
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<br />
You can find other style of curries recipes on Schwartz'<a href="http://www.schwartz.co.uk/recipes/chicken/chicken-curry.aspx">website</a>. <br />
<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com1tag:blogger.com,1999:blog-1099317088526774001.post-70711536468911405442014-02-03T19:57:00.000+00:002014-02-03T20:01:47.845+00:00A French Glacé Cherries Affair ...A few months ago, <a href="http://www.glacecherries.com/">The French Glacé Cherries </a>company asked me to partner with them and overview the organisation of a bloggers event in London.<br />
The event took place last Saturday in the beautiful surroundings of the <a href="http://www.centralstreet.org/#&panel1-3">Central Street Cookery School</a>, near Old Street station.<br />
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God, how much I'd like to work everyday in a kitchen with as much cupboard storage and countertop space! And the light in there! Check the photos!<br />
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Pretty amazing, hey?!<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UhFnipF1XSmxQeQJBKfsHcN9g3LTSQqJq1cPvmhFFAnsZ0F42Ws9SaBis4GX4ti3kTWk6EdgpLyUu2r4mhNqdbo2VBujN2JdFvSn7JqNmrxiDQBZoH246GtpbcoQETDWJBkl7N7mJbJP/s1600/french+glac%C3%A9+cherries+financiers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UhFnipF1XSmxQeQJBKfsHcN9g3LTSQqJq1cPvmhFFAnsZ0F42Ws9SaBis4GX4ti3kTWk6EdgpLyUu2r4mhNqdbo2VBujN2JdFvSn7JqNmrxiDQBZoH246GtpbcoQETDWJBkl7N7mJbJP/s1600/french+glac%C3%A9+cherries+financiers.jpg" height="424" width="640" /></a> </div>
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About twenty bloggers took part in our two baking sessions. I have to admit I was pretty stressed to meet all these talented bakers After a little "cocktail de bienvenue" to welcome everyone, we introduced each other to the group and I then demonstrated two recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8hRWQlYYtNtvBGFblKnc8JG38Febk9vp-OqVqpvjsB4XUOItKB_bntEkJCr7YbrPGLoRmpv4imIsqd7YXdvqDJjnzQTBePN7s18Hha2psDSuhJfDJ6M-k4IqASUP9-y1bTpDcTlps5KK/s1600/french+glac%C3%A9+cherries+bloggers3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8hRWQlYYtNtvBGFblKnc8JG38Febk9vp-OqVqpvjsB4XUOItKB_bntEkJCr7YbrPGLoRmpv4imIsqd7YXdvqDJjnzQTBePN7s18Hha2psDSuhJfDJ6M-k4IqASUP9-y1bTpDcTlps5KK/s1600/french+glac%C3%A9+cherries+bloggers3.jpg" height="400" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvKRCA7F_SOXZll84GdMir4PbFlYktSRMjQ5DFs_g4xc48la8ZuorUvQHoHDQ1HDrTTR9WyFyz6a9kFK5f2gPvNYpjebjB9yjTaEqn1pv6nIZ6gS-tmGSMdCHgkHaQPC37_4sXaII3I4b/s1600/french+glac%C3%A9+cherries+smoothies+cheesecakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvKRCA7F_SOXZll84GdMir4PbFlYktSRMjQ5DFs_g4xc48la8ZuorUvQHoHDQ1HDrTTR9WyFyz6a9kFK5f2gPvNYpjebjB9yjTaEqn1pv6nIZ6gS-tmGSMdCHgkHaQPC37_4sXaII3I4b/s1600/french+glac%C3%A9+cherries+smoothies+cheesecakes.jpg" height="266" width="400" /></a></div>
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First I wanted to show them a twist on a British classic : the jaffa cake. By replacing the orange jelly layer with a jelly layer made with French Glacé Cherries, it then became the "French Glacé Cherries Jelly Cake". A bit of a mouthfull, but a really delicious mouthful ! The recipe will be featured very soon on this blog so keep an eye out for updates. Or sign up to receive an email everytime something new is posted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zkDWiZJvPwNELhXhLn6_WC38R-6ODz9Hdv_Qm1u0tlQcK6wRkm9JQQd6xKg3hpsulxT8coXxQ48Cykv0EKYLOA9xj4EK07S-EeffIOWb5KxOcCtKug8q90vJOfGEGojl5KoiwiBQtIJT/s1600/french+glac%C3%A9+cherries+bloggers1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zkDWiZJvPwNELhXhLn6_WC38R-6ODz9Hdv_Qm1u0tlQcK6wRkm9JQQd6xKg3hpsulxT8coXxQ48Cykv0EKYLOA9xj4EK07S-EeffIOWb5KxOcCtKug8q90vJOfGEGojl5KoiwiBQtIJT/s1600/french+glac%C3%A9+cherries+bloggers1.jpg" height="425" width="640" /></a> </div>
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<br />
The second recipe I demonstrated was more of a classic French cake : a financier with French Glacé Cherries and Pistacchios. <br />
<br />
It's a pretty easy recipe that will only require a pan, a silicone mould, a mixing bowl and a wooden spoon. Great to use leftovers egg whites and easy to adapt.<br />
This time I used a heart shaped silicone mould as we thought it would a sweet idea for upcoming Valentine's Day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbZ0cXbpqf-T5gAU06Eg48YM1vUrDDZhvfKYjUrwOi6-Pp-E8c95AkGbgb_AJUl32Roh33I8JrDIXMGQ7sOetnCAazvZ5A9Td_WyAH_mB5Y4Cff3DT2RB_Uitf0TR_V7V-LNWjevGP2vS/s1600/french+glac%C3%A9+cherries+bloggers2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbZ0cXbpqf-T5gAU06Eg48YM1vUrDDZhvfKYjUrwOi6-Pp-E8c95AkGbgb_AJUl32Roh33I8JrDIXMGQ7sOetnCAazvZ5A9Td_WyAH_mB5Y4Cff3DT2RB_Uitf0TR_V7V-LNWjevGP2vS/s1600/french+glac%C3%A9+cherries+bloggers2.jpg" height="426" width="640" /></a></div>
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<br />
<u><b>Recipe for 8 financiers : </b></u><br />
<br />
<ul>
<li>50g flour</li>
<li>50g ground almonds</li>
<li>120g caster sugar</li>
<li>85g unsalted butter</li>
<li>120g egg whites ( 4 egg whites)</li>
<li>vanilla paste</li>
<li>some pistacchios </li>
<li>some French Glacé Cherries</li>
</ul>
<br />
<ol>
<li>Preheat the oven at 210°.</li>
<li>Melt the butter in a sauce pan over medium high heat. Let it burn slightly and turn golden brown. That's a "beurre noisette". This name comes from the hazelnut aroma that
you can smell. Be careful not to let it color too much. </li>
<li>In a large baking bowl, mix together the flour, ground almonds and sugar with a wooden spoon. </li>
<li>Add the warm butter and mix well.</li>
<li>Incorporate the egg whites and a little drop of vanilla paste. Mix well.</li>
<li>Pour the batter into your baking pan. </li>
<li>Roughly chop the pistacchios and halve the French Glacé Cherries.</li>
<li>Bake for 15 min. </li>
<li>Let the financiers cool down in the mould before taking them out of it.</li>
</ol>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4VWsh-RYNxfDBQdosMVXHF9yHxF5tzc0GtNgYkk3-9oaMNbFtP04lqyRjdjQ_JBOK_2_QKUlsDT09uKSGnQLUzszsZASyh-UovLBxaphRb2vA3zBBSuWzRGSvCvGRiigUfIG5hh-doP0/s1600/french+glace+cherries+financiers+inside.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4VWsh-RYNxfDBQdosMVXHF9yHxF5tzc0GtNgYkk3-9oaMNbFtP04lqyRjdjQ_JBOK_2_QKUlsDT09uKSGnQLUzszsZASyh-UovLBxaphRb2vA3zBBSuWzRGSvCvGRiigUfIG5hh-doP0/s1600/french+glace+cherries+financiers+inside.jpg" height="425" width="640" /></a></div>
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I'd like to thank Pauline for helping me on organising the day and also Maddy and Katherine who gave us a hand during the event. <br />
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Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com10tag:blogger.com,1999:blog-1099317088526774001.post-16744554357806278162014-01-30T10:40:00.000+00:002014-01-30T10:43:05.332+00:00The plan ...The plan...<br />
<br />
The plan, this week, was to complete my tax return ...<br />
The plan was to finally tidy up my things ... <br />
The plan was to spend (even) more time practising Korean ...<br />
The plan was to sleep early last night ...<br />
The plan was (and still is) to rehearse for my first cooking class this Saturday for 25 bloggers ... <br />
The plan was to cook three recipes for the upcoming Korean New Year this weekend and post them here ...<br />
<br />
Well, I did wrote an article and even planned on adding videos for once. What I didn't planned is that a certain person, while willing to help by cleaning, would kill my dear babsot (korean rice cooker)!<br />
<br />
<br />
So, you see, everything doesn't always go as planned. <br />
<br />
And now my only plan is to find someone who can help me fix her !!! Please help me !!!<br />
<br />
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<br />Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com1tag:blogger.com,1999:blog-1099317088526774001.post-53048314692401979632014-01-09T10:50:00.000+00:002014-01-09T10:59:07.584+00:00Tajine de poulet aux raisins et abricots.<!--[if gte mso 9]><xml>
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L’hiver, quand il fait froid dehors, je retrouve le plaisir
des petits plats mijotés longuement en cocotte. Pot au feu, veau lapin, coq au
vin, dinde aux pruneaux, poulet basquaise. Ces plats qui ne demandent que très
peu de préparation et qu’on peut gentiment oublier sur le coin du feu pendant
quelques heures. Parfois j’aime aussi cuisiner des tajines : d’inspiration
marocaine, ces recettes, que ce soient à base de poulet, de mouton, de bœuf ou
même de poisson, apportent toujours un peu de soleil dans les assiettes. Ce
soleil qui disparaît du ciel londonien à 16h…</div>
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Je vous propose donc ce mois-ci une recette de tajine de
cuisses de poulet, cuisinées avec des carottes, des oignons, des raisins et des
abricots. Pas d’épices particulières ne sont nécessaires pour cette recette. </div>
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<b><span style="color: #c27ba0;">During winter time, what I like to cook is earthy dishes that you let gently bubble away in cast iron pans. Comfort food like pot-au-feu, turkey leg with prunes, Chicken Basquaise and others of the likes. They usually are really easy to prep and require little attention.</span></b></div>
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<b><span style="color: #c27ba0;">Sometimes, I also like to cook tajines : inspired by Morrocan traditional cuisine, these recipes made with chicken, mutton, beef, lamb or even fish, bring a bit of sunshine in the plates. Much needed when it's already night time in London at 4pm ...</span></b></div>
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<b><span style="color: #c27ba0;"><br /></span></b></div>
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<b><span style="color: #c27ba0;">Today, let's cook together a chicken tajine, with chicken legs, carrots, onions, raisins and dried apricots.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><u>Ingrédients pour 4
personnes :</u></b><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></div>
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<ul>
<li>4 cuisses de poulet fermier / <span style="color: #c27ba0;"><b>4 free range chicken legs</b></span></li>
<li>1 kg de carottes / <b><span style="color: #c27ba0;">1 kg carrots</span></b></li>
<li>2 oignons de taille moyenne / <span style="color: #c27ba0;"><b>2 onions</b></span></li>
<li>5 gousses d'ail / <span style="color: #c27ba0;"><b>5 garlic cloves</b></span></li>
<li>une vingtaine d'abricots secs / <span style="color: #c27ba0;"><b>twenty dried apricots</b></span></li>
<li>4 cuillères à soupe de raisins sultanas / <span style="color: #c27ba0;"><b>4 TBsp of sultanas</b></span></li>
<li>un bouillon cube / <span style="color: #c27ba0;"><b>1 stock cube</b></span></li>
<li>Sel et poivre / <span style="color: #c27ba0;"><b>Salt and pepper</b></span></li>
<li>300g de couscous / <span style="color: #c27ba0;"><b>300g couscous</b></span></li>
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<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Commencez par faire revenir les cuisses de
poulet dans la base du tajine jusqu’à ce qu’elles soient dorées de chaque côté.
Réservez ensuite dans un plat.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>Heat your pan and cook the chicken legs until brown, on both sides. Then put aside in a dish.</b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Lavez, épluchez et découpez en rondelles assez
épaisses les carottes.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>Wash, peel and cut the carrots into thick slices.</b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Epluchez et émincez les oignons.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>Peel and slice the onions.</b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Faites revenir les carottes et les oignons pour
5 minutes environ en remuant sans cesse à feu moyen.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <b><span style="color: #c27ba0;">Sauté carrots and onions for 5 minutes on medium heat.</span></b></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Ajoutez les gousses d’ail que vous aurez
écrasées au préalable.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <b><span style="color: #c27ba0;">Mash or press the garlic cloves and add into the pan.</span></b></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Assaisonnez légèrement avec le sel et le poivre
puis mélangez.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>Lightly season with and pepper and mix.</b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Répartissez les légumes dans le fond du tajine
de façon à former un « tapis » sur lequel vous pouvez disposer
ensuite les cuisses de poulet.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>Put all your vegetable at the bottom of the tajine to form a bed for the chicken legs. </b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Délayez le bouillon cube dans une tasse d’eau
bouillante et versez dans le tajine.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <b><span style="color: #c27ba0;">Dissolve the stock cube into one cup of boiling water and pour onto the meat and vegetables.</span></b></span></span></li>
<li>Fermez le tajine est cuire à feu doux pour 45min
environ. Vérifiez de temps à autre que les oignons et carottes ne brûlent et
ajoutez un peu plus d’eau si nécessaire.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <b><span style="color: #c27ba0;">Close the tajine and cook on low heat for approx. 45min. Check from time to time that the vegetables are not burning. Add a little water if necessary.</span></b></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Ajoutez les raisins et les abricots et cuisez
pour une vingtaine de minutes supplémentaires.<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"> / <span style="color: #c27ba0;"><b>After 45min, add the raisins and apricots and cook for 20 more minutes.</b></span></span></span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Préparez la semoule : versez la graine de
couscous dans un plat de service et couvrez ensuite d’eau bouillante. Après
quelques minutes, quand la semoule a absorbé toute l’eau, égrenez avec une
fourchette puis ajoutez un filet d’huile d’olive, un peu de sel et de poivre et
mélangez. / <b><span style="color: #c27ba0;">Prep the couscous : put the couscous seeds into a service dish, cover with boiling water and after a few minutes, work the couscous with a fork and a little bit of olive oil to separate all seeds. Season with salt and pepper.</span></b></li>
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Servez aussitôt ! <span style="color: #c27ba0;"><b>Enjoy!</b></span></div>
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Astuce : Si le Père Noël ne vous a pas apporté de
tajine cette année sous le sapin, ne vous inquiétez pas : une cocotte en
fonte fera aussi l’affaire !</div>
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Une fois encore, c’est une recette que vous pouvez très
facilement personnaliser selon les goûts de votre famille. En remplaçant les
raisins et les abricots par des rondelles de citron confit et des olives vertes
par example. Ou en substituant les carottes par des courgettes, des tomates,
des oignons et un peu de concentré de tomate dilué au lieu du bouillon. A vous
de jouer !</div>
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<b><span style="color: #c27ba0;"><u>Tip :</u> If Santa didn't brought you a tajine dish for Christmas, don't worry. You can use any cast iron casserole.</span></b></div>
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<b><span style="color: #c27ba0;">You can easily adapt this recipe to your family taste. Replace raisins and apricots for slices of confit lemon and green olives for example. Or use courgettes, tomatoes, onions and a little tomato sauce diluted with stock. Play around !</span></b></div>
Cindyhttp://www.blogger.com/profile/04541726558101668433noreply@blogger.com2