Modèle typique de l'auteur. Plein d'épaisseurs et beaucoup de papier inutilisé.
Le résultat est quand même sympatique.

Ingredients

• ½ cup (43 g) sliced almonds, roughly chopped
• ½ cup (57 g) cashews, toasted, roughly chopped
• 2 tbsp (18 g) black sesame seeds
• 1½ tbsp all-purpose flour
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 2½ tbsp (36 g) unsalted butter
• 2 tbsp light corn syrup
• 1 tbsp heavy cream
• 1 tbsp cayenne pepper-based hot sauce
• ½ cup plus 2 tbsp (124 g) granulated sugar
• Toasted black and white sesame seeds, for garnish
• 2 cups (340 g) milk chocolate

Preparation

1. Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
2. Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
3. Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
4. Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
5. Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
6. Temper the chocolate according to the brand specifications.
7. Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.

Makes 24 cookies

Ingredients

Cake

• ½ cup whole milk
• 2 eggs, at room temperature
• 3 tbsp (37 g) granulated sugar
• 1¾ cups (249 g) all-purpose flour
• 1¾ tsp instant yeast
• ¾ tsp kosher salt
• 7 tbsp (100 g) unsalted butter, cubed and softened
• ⅓ cup (47 g) currants
• 2 tbsp dark rum

Spiced Rum Syrup

• 1¼ cups water
• ¾ cup (149 g) granulated sugar
• 6 (2-inch) strips orange zest
• Juice of a small orange or ½ a small orange
• 4 (2-inch) strips lemon zest
• 1½-inch piece ginger, cut into coins
• 4 whole cloves
• 2 star anise pods
• Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)
• ⅔ cup dark rum

Cake Pan Preparation

• 1 tbsp (14 g) unsalted butter, softened
• 1½ tsp all-purpose flour

Apricot Jam Glaze

• 450 g apricots; halved and pitted, each half cut into eight slices
• ⅔ cup plus 2 tbsp (157 g) granulated sugar
• 1 tbsp lemon juice, divided

Spun Sugar Ball and Candied Fruit

• 2½ cups (495 g) granulated sugar
• ⅓ cup glucose syrup
• ¾ cup water
• 3 Cape gooseberries

Caramelized Apricot

• ¼ cup (50 g) granulated sugar
• 1 apricot, halved and pitted

Stabilized Chantilly Cream

• 1 sheet gelatin
• 1 tbsp water
• 1 cup 35% cream, divided
• 3 tbsp icing sugar
• 1½ tsp vanilla

Preparation

Cake

1. If using a proofing drawer, heat to 100°F.
2. In a large bowl, whisk the milk, eggs and sugar with a fork.
3. Stir in the flour, yeast and salt until a ragged dough forms.
4. Turn it out onto a work surface and using two bench scrapers, flip and work the dough until elastic, about 5 minutes.
5. Add the butter, 1 tablespoon at a time, scraping and flipping until the dough is smooth and keeps its shape.
6. Place the dough in an oiled bowl, cover with plastic, and place in a warm area or proofing drawer until slightly puffed, about 30 to 45 minutes.

Cake Pan Preparation

1. While the dough is proofing, mix the butter and flour in a small ramekin to form a paste.
2. Brush it on the inside of the Bundt pan.

Spiced Rum Syrup

1. Place all of the ingredients except the rum in a small saucepan and bring to a boil.
2. Cook until the syrup is reduced to 1 cup.
3. Let cool, reserving the vanilla pod and star anise for the garnish.
4. Stir in the rum.

Cake

1. Combine the currants and rum in a small ramekin and let soak (or microwave them for 20 seconds and let cool).
2. Strain the currants and gently fold them into the dough after the first proof.
3. Spoon the batter into the prepared Bundt pan, smoothing the top.
4. Cover and proof until almost doubled, about 25 minutes.
5. Heat the oven to 375°F.
6. Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
7. Let it cool in the pan for 2 minutes while you warm the rum syrup on low heat.
8. Brush the cake with some of the syrup, then invert the cake onto a cooling rack, place the rack on a baking sheet and soak the cake with the remaining syrup.
9. Pour any syrup that accumulates on the baking sheet back into the saucepan and repeat until all of the syrup has absorbed into the cake.

Apricot Jam Glaze

1. In a large saucepan, toss the apricots with the sugar and 1½ teaspoons of the lemon juice and set over medium-high to high heat.
2. Cook, stirring a few times to prevent burning, and break up with a potato masher or wooden spoon until the jam is thick enough to coat a spoon, 15 to 20 minutes.
3. Stir in the remaining lemon juice.
4. Strain through a fine-mesh sieve set over a bowl and set aside to cool slightly.
5. Brush onto rum-soaked cake.

Spun Sugar Ball and Candied Fruit

1. Oil two wooden dowels and tape them to your work surface side by side and extended over the edge (or use wooden spoons with the handles facing out).
2. Cover the floor underneath with newspaper.
3. Fill a large bowl halfway with ice water, and fill a second smaller bowl with cold water for brushing the inside of your saucepan.
4. Combine the sugar, glucose syrup and water in a medium saucepan and allow the water to absorb into the sugar.
5. Heat over medium-high without stirring.
6. Once the mixture comes to a boil, use a pastry brush to coat the sides of the pan with cold water to stop sugar crystals from forming.
7. Brush water on any sugar crystals on the side of the saucepan and heat to 329°F.
8. Immediately place the pan in the ice-water bath and let cool, then place it on a trivet or kitchen towel.
9. Place two forks back-to-back, then dip them into the syrup and swing them back and forth over the dowels, letting the syrup fall in threads.
10. Gather the threads and form them into a ball.
11. Working quickly, dip the Cape gooseberries into the syrup to coat.
12. Place them on parchment paper to cool.

Caramelized Apricot

1. Sprinkle sugar in a small non-stick frying pan set over medium-high.
2. When it becomes very dark, place the apricot halves face down, making sure they’re coated evenly, and let them caramelize.
3. Carefully flip them with a spatula and transfer to a plate.

Stabilized Chantilly Cream

1. Place the sheet of gelatin in a bowl of cold water and let stand for 5 minutes.
2. Right before serving, use the whisk attachment of a mixer to whip all but 1 tablespoon of the cream with the icing sugar and vanilla until the whisk leaves a trail.
3. Combine the gelatin with 1 tablespoon of water and microwave in 10-second intervals until fully melted.
4. Stir it into the whipped cream until it dissolves.
5. With the mixer on low speed, drizzle in the remaining tablespoon of cream and beat until it forms medium peaks.
6. Immediately put the cream into a piping bag fitted with a large star tip (No. 829) and pipe it into the hole in the middle of the cooled cake. (If you wait too long, the gelatin will set and the cream won’t be soft enough to pipe.)

Assembly

1. Decorate the cake with the reserved vanilla pod, star anise, spun sugar ball, Cape gooseberries and apricot halves.

Une recette zéro déchet. J'avais déjà fait quelque chose de similaire avec des écorces de pastèques.

Ingrédients

• 1 kg d’écorces de melon bio
• 350 g de sucre pour confiture (à ajuster à votre convenance)
• Un zeste de citron jaune bio
• Un peu d’eau

Instructions

1. À l’aide d’un couteau tranchant, détaillez les écorces de melon en petits morceaux ou en fines lanières. Prélevez le zeste du citron et réservez.
2. Dans une casserole ou une marmite à confiture, faites fondre à feu doux le sucre avec un peu d’eau. Poursuivez la cuisson jusqu’à obtenir un sirop.
3. Ajoutez le zeste de citron et les écorces de melon dans la casserole et laissez cuire 1 heure 30 environ, toujours à feu doux. La texture de la confiture doit s’apparenter à celle d’une gelée.
4. Versez le mélange dans votre blender et mixez grossièrement. Vous pouvez utiliser un mixeur plongeant, ce qui vous facilitera la tâche.
5. Remettez la confiture à cuire 30 minutes, puis transvasez dans un ou plusieurs pots en verre.
6. Laissez les pots de confiture reposer au moins 48 heures dans un endroit sec puis dégustez à l’heure du petit-déjeuner, du goûter ou du dîner !

Comment marquer le pain, les techniques.

Des exemples :

1. Quilted Batard Score Sourdough : Breadit

1. Broadcast Quilt Pattern — Brigit Gail
2. Chroma PDF Pattern – Taralee Quiltery
3. Close-Knit Quilt Pattern DIGITAL PDF Pattern – Sewn Modern Quilt Patterns by Amy Schelle
4. Diamonds in the Deep - Bonjour Quilts
5. Digital PDF Quilt Block Patternblack and Grey Grids Quilt - Etsy Canada
6. EXCLUSIVELY ANNIE'S QUILT DESIGNS: Three Step Quilt Pattern
7. FINALLY FINISHED PHEW🤣🤣 : quilting | Stained Glass Batik Large Quilt Pattern Digital Easier - Etsy Canada
8. Happy Homestead Quilting: Quilt Patterns You'll Love - Homestead.org
9. Happy Hour Quilt Pattern (PDF) – Lazy Cozy Quilts
10. I QUILT FOR FUN: Finally done!
11. Introducing: The Landmark Quilt – The Blanket Statement
12. Labyrinth Walk - The Guilty Quilter - GQU02 - 051497123499
13. Lotus Star Quilt Pattern - Etsy Canada
14. Mobius Radial Quilt Pattern - Digital Download - US Letter — Cotton & Bourbon
15. Modern Fans Quilt Pattern (Download) - Suzy Quilts
16. NightSky Quilt Tutorial
17. PDF Sparrows Quilt Pattern – Pen and Paper Patterns
18. Penguin Quilt Block [SVG] | Cutting Machine & Laser Cutting Designs | Craft Genesis
19. Skulliver FULL QUILT TOP KIT – Legit Kits
20. Slice of Pi Quilts: Laying Tracks Quilt
21. Snowflake Quilt PDF Pattern – modernhandcraft
22. Solar Flare Quilt Pattern — Alderwood Studio • Modern Quilts for Modern Life
23. Storm at Sea Quilt Pattern / Free Quilt Block Patterns
24. Waterfall Quilt Pattern by Busy Hands Quilts
25. Winding Winter Ways Baby Quilt Tutorial

Ingrédients

• 2 belles grappes de fleurs de lilas à leur apogée
• 2 citrons
• 2 cuillères à soupe de sirop d’érable
• 1 litre d’eau
• 1 pichet ou pot Mason de 1 L

Instructions

1. Détacher chaque fleur et les déposer ensuite sur un tissu propre afin de vérifier qu’aucune bestiole ne s’y trouve.
2. Presser le jus des deux citrons et le verser dans un pichet.
3. Ajouter l’eau, le sirop d’érable et les fleurs. Mélanger.
4. Laisser infuser au frais pendant au moins 6 heures.
5. Déguster!

Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.

Ingredients

Dough

• 1 ¼ Cup warm milk (should be just warmed to the touch)
• 1 Tbsp/packet Red Star Platinum Yeast
• ⅓ Cup honey
• 3 Tbsp. butter, softened
• 1 ¼ Cup white whole wheat flour
• 1 ¾ Cup unbleached, all-purpose flour
• 1 ½ tsp. kosher salt
• ¾ Cup old-fashioned oats

Topping

• Small amount of honey, warmed
• Small amount of old-fashioned rolled oats

Instructions

1. Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (add small amounts of additional flour if dough is too sticky).
3. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
4. Cover and let rise until doubled.
5. Remove dough from bucket and deflate.
6. Roll dough into a small rectangle, then roll up from long side. Pinch seams. Gently fold ends under and place, seam-side down in a large greased loaf pan (or form two smaller loaves and place in two smaller pans).
7. Cover with a clean dishtowel and let rise until the loaf is nearly doubled.
8. Gently brush the melted honey onto the top of the loaf and sprinkle the old-fashioned oats over the honey.
9. Bake at 350°F for 35-45 minutes. You may want to tent the top of the bread after ½ hr. to prevent over-browning.

Boulangerie - Apprendre à faire son pain - SAE de la Capitale
Cours de Boulangerie — Boulangerie et pâtisserie artisanale La Mie Bretonne - Pains au levain ou pas!
Formations en alimentation et tourisme - École hôtelière de la Capitale
L'École du Pain | Facebook

Ingredients

• Salmon - 3 fillet

• Garlic - 5 cloves

• Shallot - 1 large

• White onion - 1 medium

• Sweet pepper - 3

• Scallion - 3 pieces

• Chili pepper - 1

• Lime - 1/3

• Tamarind - 1 1/2 tbsp

• Butter - 1 tbsp

• Sugar - 4 tbsp

• Salt - 1 tsp

• Fish sauce - 3 tbsp

• Water - 7 tbsp + ( 3 tbsp to add to tamarind)

• Salad

• Purple cabbage

• Spinach

• Cilantro

• Sweet pepper

• White onion

• Shallot

• Cucumber

Instructions

1. Clean the salmon, dry it, sprinkle salt to both sides of the fish
2. White onion, sweet pepper, shallot, lime, garlic, shallot, chili pepper, and cilantro will need to be finely chopped **will use half when cooking the sauce, and the other half will be fried for later use)
3. Add 3 tbsp of water to the Tamarind, microwave for 30-45 seconds till soften, then mask it to release the meat from the seeds
4. Combine garlic, chili pepper, sweet pepper, fish sauce, tamarind paste, and water, then add cilantro, set aside
5. Fry the left over garlic, shallot, sweet pepper, scallions, and white onions, set aside
6. Add 1 tsp of cooking oil to the same frying pan to sear the salmon
7. Give each sides of the salmon a minute or two until golden then add butter and tamarind sauce
8. Cook the salmon in the Tamarind sauce until fully cooked then remove the salmon
9. Let the sauce simmer for 5 - 7 minutes
10. Now add back the fried veggies
11. Simmer for an additional few minutes until sauce is somewhat thickened
12. Prepare the salad
13. Add Tamarind sauce, toss it, then add the salmon
14. Top the salmon with some more sauce