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My recipe:
60g biscuit crumbs in
4 egg yolks
40c cream

5cl milk 80 g caster sugar
A whole egg
Put cream and milk boiled in a saucepan. In a bowl, combine egg yolks, egg and sugar. Beat well. When the milk and cream are in boiler, pour over the eggs and sugar, stirring vigorously. Pour the crumbs and pour into 4 ramekins. Bake 1 hour at 100 ° c.
Refrigerate qq hours before serving, sprinkle with brown sugar and burn with a blowtorch. Serve Following

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Pumpkin Gnocchi


My recipe is a blend of many:
8 people
600G mashed pumpkin (cooked diced pumpkin steamed then drain in a cloth to remove water)
2
eggs 600g flour Salt Pepper

In a bowl put the pumpkin puree with eggs, flour and salt and pepper and mix until a dough ball, adding flour if too sticky. Refrigerate about one to two hours. Then cut out the dough after it spread over 1cm high, small squares of 2 cm side. Then put a large saucepan with water heating with salt. Dip the dumplings in, take off the bottom after two minutes and cook for about ten minutes.
Drain. You can serve with a sauce or redo a pan with a little bit of butter.

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Cereal Bars Chocolate Raspberry Tiramisu


My recipe:
60g butter 90g honey

90g peanut butter 70g brown sugar

50g chocolate chips
50g pine nuts 50g
dates cut into small pieces
110g rolled oats

cinnamon In a saucepan melt butter with honey and sugar. Once liquid, add the dried fruits, flakes, chocolate and cinnamon.
Mix and place in one or molds of your choice.
Cool completely before cutting or removing from pan.
parfait breakfast already!

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Unfortunately, I still have dessert when to bring a dessert in a meal with friends and so I have no photos available ...
Yet it is a true delight.
Recipe:
250g raspberries 4 eggs

120g caster sugar 20g icing sugar

250g mascarpone
speculaas
In two bowls, separate the whites from the yolks of eggs, beat yolks with sugar to blanch. Add the mascarpone when done, then beat the egg whites, add sugar and mix at the end to the other device. In a dish not very high place half the mixture and then divide the raspberries, cover with spiced, and then cover with the second half. I decorate with a few grains of praline. Allow to cool
4h min.
The service is always perilous ...

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Garlic Quiche Goat


My recipe:
is a recipe that I am extremely often, and which disappears in no time.
Dough: 100g flour

50g butter 20g
flaxseed
10 ounces of water a pinch of salt

Make a ball dough with flour, butter and water in volo. Spread into a thin paste.
The garnish: tomato sauce cooked
(20cl)
6 cherry tomatoes
a pack of fresh goat to cook (about 200g)
A pack of bacon type of smokeless herta (about 100g)
2 medium onions herbs

provence garlic (1 clove)
parsley
Over the dough spread over the pastry, spread the tomato sauce with cherry tomatoes, halved. Cut the goat cheese spread and bacon. Mince the garlic on top and spread with herbs de provence.
Bake 45 minutes in oven 180 ° C. Serve hot

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Tatin apple casserole 2 step


recipe invented but which prove a delight to try again ... but with more fondant potatoes ...
My recipe:
first step: candied apples
8 small pommessur the y

40g butter 100g brown sugar cinnamon



Peel the potatoes and keep them in half. Put them on edge from the bottom of the casserole and set over the butter and sugar, sprinkle with cinnamon. Cover and let confire an hour at 160 degrees.
Meanwhile we prepare the second stage:
the dough: Mix
150g flour, 50g sugar

70g butter 2 eggs

Make dough as you spread to cover the apples. Mine was a bit thick but it gave a good crust ... Once finished cooking apples, remove from oven and wait 10 minutes good, then install the dough by folding over the edges and make a chimney. Return to cook
for about 25 minutes at 170 degrees. Serve warm with cream or ice cream.

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Sauce:
2 cans (10 oz, 284 ml each) cream of mushroom
2 cans (10 oz, 284 mL) beef consommé
1 tsp (5 ml)
basil 1 / 4 tsp (1 mL) thyme 2 bay leaves

1 / 2 cup (125 ml) all-purpose flour

Vegetables:
6
plucked carrots 8 potatoes , chopped 8 stalks celery

1 teaspoon (5 ml) salt

First mixture:
1 kg (2 1 / 8 lbs, 18 oz) venison, chopped 1 cup
(250 ml)
breadcrumbs 1 onion, medium

2 eggs 1 tsp (5 ml) salt
1 tsp (5 ml) pepper

In a small bowl, lightly beat 2 eggs together. In a large bowl, combine venison, bread crumbs, chopped onion, beaten eggs, salt and pepper together until smooth. Shape into balls with the meat. We get about 32 meatballs. In a cast iron skillet, fry the meatballs in a little oil until half cooked. Remove meatballs from pan. Book. Cook vegetables in 4 cups (1 liter) of water, 10 to 15 minutes. They should be crispy because they will simmer 30 minutes longer. Keep the cooking water. Mix all the sauce ingredients except flour, in the cast-iron pan with the equivalent of 2 cans (2x 284 ml) of water from cooking vegetables. Bring to a boil, stirring and scraping bottom, simmer a few minutes. In a large pot, put the meatballs, vegetables and pour the sauce over all. Simmer 30 minutes and add the flour you have a bit diluted in water. Cook until the sauce thickens.

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Lasagna Pork Galette

2 zucchini, thinly sliced 1 tablespoon
tablespoons olive oil 15 ml
1 Onion, finely chopped 1 lb.
Quebec pork 500 g minced lean
1 19 oz crushed tomatoes, drained 1 can of 540 ml
1 / 2 cup tomato sauce 125 ml of Commerce
2-3, to taste Garlic cloves, minced 1 tablespoon
tablespoon dried oregano 2 tablespoons 15 ml
Tea Thyme 10 ml
dried Salt and freshly ground pepper 12 lasagna cooked

1 1 / 2 cup smooth ricotta
375 ml 1 cup shredded mozzarella cheese 250 ml

Grill the zucchini slices 3 minutes per side under the grill the oven. Cool. Heat the oil in a saucepan over medium heat, then sauté onion and ground pork for 5 to 6 min. Add canned tomatoes, tomato sauce, garlic, thyme and oregano. Stir and simmer over low heat, covered, for 30 min. Add salt and pepper to taste. Put the ricotta in a bowl and season to taste. Pour 175 ml (3 / 4 cup) of meat sauce in bottom of an ovenproof dish, then cover with a layer of lasagne. Spread half of ricotta over noodles, cover with slices of zucchini and 175 ml (3 / 4 cup) of meat sauce. Start over with a floor of lasagna, the remaining ricotta and 175 ml (3 / 4 cup) of meat sauce. Cover with a floor of lasagna, remaining sauce and mozzarella. Bake 40 minutes or until cheese is melted and golden. Cover and let stand 15 minutes before serving.

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Palets Breton chicory


My recipe: 2 egg yolks

80g sugar 80g butter

140g flour
6g yeast
2cs liquid chicory
2 pinches of salt guérande
Put the butter to soften. Mix egg yolks with the sugar and bring the mixture to whiten stirring. Add butter, flour, salt and yeast. Mix until it forms a ball. Make a pudding, and put in a cellophane in the refrigerator 2 hours. Then cut slices of 1 cm in diameter and bake 15 minutes at 170 ° in tart pans or small round cake pans if the sand is spread. On this tour
gateauyx I was doing something else and they have a bit too colorful ...

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Fudge Nut


This cake I made here, and we can say that for the least it does not take long to realize!
Recipe:
5 eggs 300g walnuts


200g sugar 250 g butter 35 g flour
.
Reduce nuts to a coarse powder, then add the sugar and flour. Mix and then add the eggs one by one. Mix and then add the melted butter. Mix again and place in an ovenproof dish, a baking brownies for example. Bake at 180 degrees 30-40 minutes.
Enjoy with a small custard ... hummm.