Pros On Sale Of Organs

Marinated eel

Ingredients for 4 people:

- 1kg cleaned eel

- 2 large onions

- 2 cloves garlic, peeled

- 1 carrot

- 6 tablespoons olive oil

- a little flour

- 1 bouquet garni (thyme, bay leaf, parsley)

- 1 tablespoon coriander seeds

- salt and pepper

- 1 hot

- 20cl white vinegar

- 20cl white wine

- 10 cl water

steps of the recipe:

Cut onions thinly.

Cut carrot into small pieces.

Cut the eel into pieces about 10 cm.

In a skillet heat 4 tablespoons olive oil. When the oil is hot lightly brown the pieces of eel on each side.

Drain the pieces and put them in a bowl.

In the skillet add the remaining oil, throw the onions, garlic and carrots and make them slightly brown.

Remove from heat and add the bouquet garni, vinegar, white wine, water and coriander seeds.

salt and pepper.

Cover and cook over medium heat for 15 minutes.

Pour boiling over fish.

Marinate for at least 24 hours in the fridge.

Reference:

Chantal

Harold Und Kumar Bottomless

Chocolate madeleines

Ingredients:

- 200g butter

- 150g dark chocolate 70% cocoa

- 80g flour

- 200g icing sugar

- 80g ground almonds

- 6 White Egg

- 1 tablespoon liquid honey

- 1 teaspoon vanilla extract

- 1 teaspoon almond extract

steps of the recipe:

Sift flour, icing sugar and almonds on top a bowl.

Grease a madeleine pan, sprinkle with flour and return it to remove the excess.

can also use a silicone mold. It should therefore not the oil and flour.

Melt butter and let cool. Melt the chocolate bath.

Whisk egg whites until stiff (not too firm) and stir into flour, sugar and almond powder to obtain a homogeneous mixture.

Pour this mixture over the butter, honey and melted chocolate. Mix well.

Add vanilla extract and almond extract. Let the dough rest in refrigerator for 1 hour.

Preheat oven to 190 ° (th 6-7).

Fill cups to the brim and cook for 10 minutes.

Make them cool on a cake rack. Enjoy with coffee or milk.

The tip:

Turn madeleines warm gently because they are fragile.

Reference:

Small biscuits (Natalie Helal) Flammarion

Flatline Barrel On Tac 5 Recon

Muffins Chocolate Chip Almond Bread

Ingredients for 12 muffins :

- raising flour 150g

- 150g fine sugar

- 65g butter, melted

- 1 egg white + 1 in snow (not too firm)

- 15cl milk

- 1 teaspoon vanilla extract

- 1 teaspoon almond extract

- 1 teaspoon cinnamon powder

- 100g chocolate chips

- 50g ground hazelnuts

Steps of the recipe:

Preheat the oven to th6 (180 °). Grease and flour the muffin pan except those made of silicone.

In a bowl sift 75g raising flour and ground hazelnuts.

In another bowl beat the whole egg with sugar. Then add milk, vanilla, almond extract and cinnamon.

Mix and add melted butter last.

Pour this mixture into another bowl with the flour and ground hazelnuts.

Mix together just enough to incorporate everything.

Add the remaining flour 75g (by sieving). Mix lightly.

then added the chocolate chips and finish by egg white snow that is incorporated with delicacy.

Fill cups two-thirds and bake for 20 to 25 minutes.

Turn 5 minutes after removal from the oven and let cool on rack.

The tip:

It is important not to over mix at all stages of the recipe because Cooking can be changed.

Reference:

Kitchen today - March 2008 - No. 207

Soy Milk Cures Ulcerative Colitis

for about 40 cookies Ingredients:

- 250g brown sugar

- 1 whole egg + 1 egg white

- 100g butter, melted

- raising flour sifted 250g

- 125g whole almonds coarsely chopped with a knife

- 1 teaspoon almond extract

- 1 teaspoon vanilla extract

steps of the recipe:

In a bowl combine the brown sugar to the egg beaten with a wooden spoon.

Add warm melted butter, then half the flour.

Stir in chopped almonds, then the remaining flour.

Beat egg whites until stiff and not too stiff to mix the dough as you knead then some.

Allow this dough overnight in the fridge. The next batter again and after half an hour to form a sausage about 4 cm in diameter. Cut slices about 1 inch thick with a good sharp knife.

Place these rolls on a baking sheet lined with parchment or a silicone sheet. Turn to simmer (160 ° C th 5 / 6) for 10 to 12 minutes.

Loaves should be golden. Remove from oven and let stand 5-6 minutes before putting them gently on a grid.

These cookies will keep for about 3 weeks in an iron box.

The tip:

Properly space on the plate for bread they do not stick together.

It is better to make several batches.

Reference:

Small biscuits. Nathalie Hélal. Flammarion.

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lemon madeleines



Ingredients for about 30 madeleines:

- 220g melted butter warmed

- raising flour sifted 250g

- 1 finely grated lemon zest

- the juice of a lemon

- 4 eggs

- a pinch of salt

- 250g caster sugar

- 2 teaspoons vanilla extract

steps of the recipe:

In a bowl beat the eggs, add the 2 teaspoons vanilla extract and lemon juice. Pour the sifted flour gradually while still beating to avoid lumps. Add the lemon zest. The dough should be smooth.

Pour the warmed sugar into the butter and mix vigorously. Put this mixture into the first continuing to work well the resulting paste.

Let dough rest 15 minutes. Meanwhile, butter the madeleine pans and flour, turning to remove excess flour.

Fill cups of batter and bake at 200 ° C (Th 6 / 7). Bake 8-10 minutes, checking the cakes that are properly inflated and be golden.

Remove them from oven, take off and land on a grid.

The biscuits will keep for 4-5 days in an iron box.

The tip:

Invert the madeleines

gently warm because they are fragile.

Reference:

Small biscuits. Nathalie Hélal. Flammarion.

Rapadura Sugar Alternative

Rissoles fig frangipane

Ingredients for about 15 turnovers :

For the dough:

- 200g sifted flour

- 30g caster sugar

- 100g soft butter

- 1 egg

- 1 teaspoon almond extract

- 1 teaspoon vanilla extract

- 1 tablespoon water aroma of orange blossom

For the stuffing:

- 1 egg yolk

- 1 dl whipping cream

- 40g caster sugar

- 1 teaspoon vanilla powder

- 75g of dark chocolate 70% cocoa

- 50g dried figs, cut into small pieces soaked in a tablespoon of Cognac

- 50g whole hazelnuts chopped

- 30g ground hazelnuts

To sprinkle the rissoles:

- 30g icing sugar

Steps Recipe:

Pour 200g of sifted flour into a bowl, 30g caster sugar 100g soft butter and cut into small pieces. Work with your fingertips until the mixture of a sandy appearance.

Dig a hole in the center and break an egg. Add 1 teaspoon of almond and vanilla and a tablespoon of water aroma of orange blossom.

Working to form a soft dough. The flour lightly and let stand in refrigerator for 2 hours.

Meanwhile prepare the stuffing.

First place in a saucepan ½ dl cream. The heat from the first and pour the broth teaspoon vanilla powder. Stir, reduce heat and let steep 5 minutes.

In a bowl whisk egg yolk with 40g caster sugar until frothy white mixture.

Stir this mixture to the hot cream infused. Place this pan into a larger half filled with boiling water and cook in water bath while continuing to stir to finally get a thick cream.

other hand, melt the chocolate in a bain-marie. Add melted chocolate and small pieces of figs macerated in brandy. Let soften all for 10 minutes while continuing to mix. Stir in chopped hazelnuts and hazelnut powder. Mix well.

This mixture should be poured over the cream. Finally whipping cream ½ dl remaining liquid and stir into mixture. Refrigerate for 1 heurre.

Flour a work surface and spread the dough with a rolling pin.

Place a teaspoon of filling every 6 cm online right. Dampen a pastry brush and move it between the nut stuffing. Fold the dough for making rectangular rissoles. Then press the edges to seal. Cut with a serrated wheel ravioli.

Dry the rissoles in air for an hour.

Pour 1 liter of peanut oil in a deep fryer or saucepan and heat.

Dip the rissoles by 4 in the hot oil. Turn them occasionally. Once the turnovers are golden brown, drain on a rack, sprinkle with powdered sugar.

They can be served hot, warm or cold.

These cookies will keep for 4-5 days in an iron box.

The tip:

While welding the edges of turnovers by wetting the edges before pressing the dough.

Reference:

Chantal

How Many Calories In A Cup Of Soup

Puff



Ingredients for about 8 large or 16 small rissoles rissoles:

For the dough:

- 200g sifted flour

- 30g caster sugar

- 100g soft butter

- 1 egg

- 1 teaspoon almond extract

- 1 teaspoon vanilla extract

For the stuffing:

- 2 eggs

- 100g caster sugar

- 1 teaspoon almond extract

- 1 teaspoon vanilla extract

- 40g sifted flour

- 60g ground almonds

- 25 cl of milk

- 30g soft butter

To sprinkle the rissoles:

- 30g icing sugar

steps of the recipe:

Pour 200g of flour sifted into a bowl, 30g caster sugar 100g soft butter and cut into small pieces. Work with your fingertips until the mixture of a sandy appearance.

Dig a hole in the center and break an egg. Add 1 teaspoon of almond and vanilla.

Working to form a soft dough. The flour lightly and let stand in refrigerator for 2 hours.

Meanwhile prepare the frangipane cream. In a bowl, beat 2 eggs in an omelette, 1 teaspoon almond and vanilla with 100g caster sugar using an electric whisk. The mixture should turn white and fluffy.

Add sifted flour 40g and 60g of ground almonds.

Heat 25cl of milk with 30g butter and pour this hot mixture over egg mixture. Pour the mixture into a saucepan and bring to medium heat to thicken, stirring continuously with a wooden spoon. When the cream boils, reduce heat and continue mixing for 4-5 minutes to avoid sticking.

Allow to cool cream and put a good hour in the fridge.

Flour a work surface and spread the dough with a rolling pin.

Cut into 8 to 10 discs 12 cm in diameter from 16 to 20 or so discs 6 cm in diameter. Moisten the edge of the disc with a brush dipped in water.

Spread the frangipane cream cold in the center of the disc and fold in half to form disks slippers. Then press the edges to seal. Dry the shoes to air during an hour.

Pour 1 liter of peanut oil in a deep fryer or saucepan and heat.

Diving booties 2 by 2 in the hot oil. Turn them occasionally. Once the turnovers are golden, drain on a rack, sprinkle with powdered sugar.

They can be served hot, warm or cold.

These cookies will keep for 4-5 days in an iron box.

Reference:

The southern cuisine. ATLAS Edition. Good flavors.

Create Mini-gamestech Deck Games

Pizza Ham - pepper - Minestrone

Ingredients:

For pizza dough:

- 280g flour

- 20g fresh yeast baker's

- 2 whole eggs

- 1 generous tablespoon of olive oil

- 7 cups milk

For the filling:

- 2 dl tomato past

- 1 tablespoon olive oil

- 1 shallot

- 1 tablespoon dried oregano

- 1 tablespoon sugar end

- 4 thin slices ham

- ¼ red pepper sliced

- 450g of fresh mozzarella cut into thin

steps of the recipe:

Prepare the dough:

Place flour in a bowl. Warm the milk in a saucepan. When milk is warm (the temperature is very important), dissolve the yeast completely in the liquid. Mix with flour with a fork in the center of the bowl.

Beat the 2 egg omelette in a bowl with olive oil. Add the mixture into the bowl. Mix well and knead the dough slightly to form a soft dough. The flour a little and let stand about 2 hours under a towel to heat (sun or near a heater).

When the dough has risen, take it back. Preheat oven to 270 ° C (th 9). Oil and flour a pizza plate hole.

Extend roll pastry dough for a rather fine round. The pizza will be more crisp. Place on plate and cut the excess. With the surplus can make small pizzas for drinks.

Sprinkle the dough and bake about 12 minutes on 9 th.

Preparing the filling:

Make tomato sauce: In a little olive oil sauté shallot cut, add the tomato past, oregano, 1 tablespoon of fine sugar and cook for about twenty minutes.

Expand this tomato sauce (not too much) on the dough.

Cut slices of ham (your choice), place them generously over the dough.

Cut red pepper into thin strips (the pepper should be passed some minutes in boiling water). Arrange these slices on the ham.

Sprinkle oregano (lightly).

Finish with thin slices of mozzarella (generously put in).

Drizzle olive oil over all.

Reference:

Chantal.

Build A Snowboard Rail

Ingredients for 6:

For the broth:

- 1 chicken

- 2 bone marrow

- 1 smoked ham bottom

- 2 leeks

- 3 large carrots

- 3 stalks celery

- 2 shallots

For minestrone:

- 4 thin slices prosciutto sliced

- 1 large shallot

- 2 large tomatoes into pieces

- 300 g tomato past

- 2 tablespoons red wine

- 2 tablespoons tomato paste

- 2 tablespoons olive oil

- 2 large carrots cut into small pieces

- 1 zucchini, cut into small pieces

- 3 large potatoes chopped

- 1 leek, sliced thin

- 300 g of Brussels sprouts cut in 2 or 300 g broccoli, cut into Songs

- 200 g pea mangetout cut into 2

- 100 g frozen peas

- 1.5 liters of clear broth (without the vegetables and meat)

- 150 g grated parmesan

steps of the recipe:

First make stock

Take a large saucepan, bring chicken, 2 bone marrow and the bottom of shank.

Cover with plenty of cold water. Heat. Once the water boils, skim and add the vegetables provided to the broth. Add salt and pepper. Cook the broth over low heat for about 2 hours. The book.

Prepare minestrone

Take a large saucepan. Pour 2 tablespoons oil olives. Heat oil and fry the slices of prosciutto lightly and chopped shallots. Then pour 1.5 liters of broth, 2 tablespoons red wine, 2 diced tomatoes and 300 g tomato past.

funds Remove ham from broth and add to saucepan.

Simmer gently for 1:30.

At this time add the carrots and 3 chopped potatoes and the leek. Stir in tomato paste. Bake 15 minutes.

Add the zucchini and cut cabbage. Continue cooking for 10 minutes.

Finish with snow peas and peas.

After 10 minutes the minestrone is finished. You can add some small cooked pasta.

Serve with grated Parmesan.

Reference:

Chantal.

6 Month Old And Morning Cough

Mozzarella Cheese Muffins



Ingredients for 16 muffins:

- 115g flour fermenting

- 1 teaspoon salt

- 2 to 5g fine polenta

- 55g butter, melted

- 2 beaten eggs

- 300 ml cream

- olive oil

- 150g grated cheese mixed:

- 50g Gruyere

- 50 g parmesan

- 50 g rigatello

steps of the recipe:

Preheat oven to 200 ° C (gas mark 6-7).

In a bowl sift the flour and stir in the polenta.

Mix well with 120g of cheese.

In another bowl place the warm melted butter, eggs and cream.

Stir this mixture to the previous mix, stirring rapidly.

Oil small earthenware pans and divide the mixture into the molds.

Sprinkle with remaining cheese.

Bake 20-25 minutes until muffins are golden.

Serve hot. They can be prepared in advance and reheat for an aperitif.

Reference:

Chantal.

What Is Marijuana Used For Mentally

Miniquiches Pea and prosciuto

Ingredients for 36 miniquiches:

- 1 egg yolk

- 2 eggs

- 225g flour

- 140g soft butter

- olive oil

- 60g frozen peas

- 2.5 dl whipping cream

- prosciuto 200g thinly sliced and cut into small pieces

- salt and pepper

steps of the recipe:

Place flour in a bowl and place the butter diced.

Work the flour and butter until the dough pastry.

Add the egg yolk and 2 tablespoons of water.

Work for all until smooth and homogeneous.

Wrap the dough in plastic wrap and let stand 1 hour in the fridge.

Preheat oven to 200 ° C (gas mark 6-7).

Oil small earthenware molds with olive oil.

Roll dough 3 to 4 mm thick.

Cut discs of 8 cm in diameter and fill the molds.

Submit at the bottom of each cup peas 3-4 and 3-4 pieces of prosciuto.

Beat the eggs with the cream and season.

Spoon two-thirds of the molds.

Take a baking sheet and place the molds.

Make Bake for 20 to 25 minutes. The miniquiches should be golden.

The miniquiches' s easily remove molds. Place on a rack .

Serve warm: they can make in advance and reheat them for drinks.

Reference:

Chantal.

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Chocolate Ice Vanilla Ice

Ingredients:

For the custard:

- 4 dl whipping cream

- 2 teaspoons vanilla powder

- 1 tablespoon coffee extract vanilla

- 4 egg yolks

- 160g caster sugar

For chocolate:

- 150 g dark chocolate (70% cocoa)

- 2 tablespoons brewed coffee strong

- 4 dl whipping cream

steps of the recipe:

Making cream English:

Put in a saucepan 4 dl cream.

Heat from the first and add vanilla broth (powder and extract).

Reduce heat and let steep 5 minutes.

In a bowl whisk the egg yolks with sugar until you get a frothy and white.

Pour slowly into rapidly mixing the hot cream over the mixture frothy.

Put the mixture into the pan and place the pan into a larger one filled with hot water.

Bake in water bath by rotating the custard constantly obtained.

This cooking may require 3 / 4 of an hour to get a thick cream.

Cool.

Making chocolate ice cream:

Melt the chocolate in a bain-marie (place the chocolate in a saucepan and place in a larger filled with hot water).

When chocolate is melted, then add 2 tablespoons brewed coffee very strong.

Stir in chocolate and coffee custard.

Then beat 4 dl cream with an electric mixer and add to the previous preparation. Mix well.

Place the bowl in the freezer for a day.

Remove the bowl about 3 / 4 hour before the tasting.

Reference:

Chantal.

Who Is Luna From Bang Bros?

Ingredients:

- 8 dl whipping cream

- 2 teaspoons vanilla powder

- 1 teaspoon vanilla extract

- 4 egg yolks

- 160g caster sugar

Steps Recipe:

Put in a saucepan 4 dl cream.

Heat from the first and add vanilla broth (powder and extract).

Reduce heat and let steep 5 minutes.

In a bowl whisk the egg yolks with sugar until you get a frothy and white.

Pour slowly into rapidly mixing the hot cream over the mixture frothy.

Return mixture into the pan and place the pan into a larger one filled with hot water.

Bake in water bath by rotating the custard constantly obtained.

This cooking may require 3 / 4 of an hour to get a thick cream.

Cool.

4 dl Beat remaining cream with electric mixer until obtaining a thick cream but not too firm.

Stir the cream whipped the cooled custard.

Place the bowl in the freezer for a day.

Remove the bowl about 1 / 2 hour before the tasting.

Reference:

Chantal.

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Biscuits stuffed with figs, walnuts, chestnuts and chocolate Chocolate Biscotti


Ingredients for 18 cookies: about

For the dough:

- 125 g soft butter

- 80g icing sugar

- 250g sifted flour

- 1 small egg or 1 / 2 egg white ( beat)

- 1 / 2 tablespoon of water orange blossom

- 1 teaspoon of almond extract

For the stuffing :

- 10g pine nuts chopped

- 15g chopped walnuts

- 15g cooked chestnuts chopped

- 30g dried figs chopped

- 30g dark chocolate (70% cocoa) melted

- 1 / 2 teaspoon ground cinnamon

- 2 tablespoons cognac

To garnish:

- 10g sugar Ice

steps of the recipe:

the eve of the realization of biscuits prepare the stuffing:

Take 15g peeled and cooked chestnuts in a vacuum bag.

Cook for 10 minutes in a little butter. Book.

Then chop the pine nuts, walnuts, figs and chestnuts into small pieces.

Put in a bowl and marinate in 2 tablespoons of brandy during a cool night.

The next day we first make the dough:

In a bowl put the flour.

Add the sugar and softened butter in pieces.

Stir in butter with fingertips until mixture of sanded.

Amid the mixture drop the beaten egg with a half tablespoon of water, orange blossom and the almond extract.

Stir these ingredients well and knead the dough.

Let stand half an hour.

Meanwhile melt the chocolate bath.

When melted put the pieces that have been marinated in the fridge the night before.

Mix well. Let rest for ten minutes in the fridge.

Mixing should not be cured.

Make small balls of dough (about 18 for the quantity of pulp produced).

Make small balls of filling (18 well).

Stuff each ball of dough into a ball of stuffing, soldering with fingertips to seal the stuffing inside.

Draw small lines on the sides of the cake vertically.

Arrange the biscuits on a baking sheet covered with parchment paper.

The oven must be preheated to 170 ° C (th.5 / 6).

Y remove the plate with biscuits and bake for 15 minutes.

Put them after cooking on a grill and sprinkle with sifted icing sugar.

Reference:

Chantal.

Pokemon Blue Vba Cheats

Ingredients

- 1 egg

- 100g caster sugar

- raising flour 125g

- 1 teaspoon vanilla extract

- 1 teaspoon almond extract

- 1 teaspoon ground cinnamon

- 50g pine nuts

- 50g of dark chocolate, finely crushed

- 50g whole almonds toasted

Steps Recipe:

Butter a large baking sheet or use a silicone sheet on the non-buttered plate.

In a bowl beat egg, sugar, vanilla extract and the extract almond using an electric mixer until frothy.

In another bowl, sift flour and cinnamon and add to above mixture with a wooden spoon. Then add the chocolate, almonds and pine nuts.

On a floured surface, form a 23cm loaf and transfer to preheated oven at 180 ° (th6) for 20 to 25 minutes.

The cake will be golden. You should let it cool outside the oven before being transferred on a board.

Slice diagonally 1 to 2cm thick, with a large sharp knife.

Arrange the slices on a baking sheet and bake 10-15 minutes, turning halfway through cooking.

Although monitor color slices. They are brown without burning.

Remove from oven and let cool for 5 minutes without moving.

Put on rack to cool.

be enjoyed with an espresso or cappuccino.

These cookies can be stored in a tin box for about 2 weeks.

The tip:

The entire cake is very fragile warm and soft. We must wait until it hardens before transferring to the cutting board.

Reference:

Italian cuisine. Parragon Publishing