Le pain est vraiment aérien. C'est un régal avec un peu de beurre et de miel.
À refaire !

Il faut le consommer rapidement car il sèche vite. À mon avis, il est parfait pour faire des croques-monsieur

Ingredients

• 500g Strong white flour (known in the US as bread flour and 1.1lb for my American cousins. You could use 1lb and drop the water to around 250ml)
• 4 heaped teaspoons dry milk powder (I use Tesco Value skimmed milk powder)
• 1.5 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons baking yeast
• 300ml luke-warm water

Instructions

1. Grab a mixing jug and fill with 300ml warm water (luke warm)
2. Measure out the 2 teaspoons of yeast into a mixing jug and give it a stir.
3. Pop a very small pinch of sugar in with the mixture and 1 last stir around.
4. Cover with a clean tea towel or similar. While we're waiting for the yeast mixture, proceed to the next step.
5. After around 10 minutes, the mixture should have a frothy head on it like a good beer (like pic 2). It's ready to use.
6. Grab a mixing bowl, pop it on some scales and add the dry ingredients.
7. Pop the bowl on the stand, attach the dough hook and just give the ingredients a quick 'dry' stir.
8. While the mixer is still running on a low setting, grab your yeast mixture and slowly pour all of it in.
9. Mix on the low setting for around 6-7 minutes until it's become elastic and dough like. Whilst it's mixing, lightly grease a 2nd mixing bowl. (Make sure your bowl is big enough for the dough to expand into as it'll double in size.
10. Take the dough out and place onto a lightly floured surface. I always like to hand knead for the last 30 seconds/minute to ensure the consistency is right. With this load, I didn't use hardly any flour whilst hand kneading. Knead it into a ball and place into the greased bowl. Cover with a clean tea-towel or clingfilm/food wrap and leave somewhere warm for an hour or until doubled in size.
11. Tip the mixture out onto the lightly floured surface and gently knead it again (doesn't need much - around 30 seconds to a minute). Try to knead it into the shape of the loaf you're making. I'm using a greased 2lb loaf tin, so I've kneaded the shape into an oval.
12. Place the dough into the greased loaf tin. TOP TIP (dust the top with flour to stop the top sticking when rising. Loosely cover ( I used kitchen towel this time) and leave for around 40 mins.
13. Check the progress of the loaf after 40 minutes. It should be almost there. Switch on and preheat your oven to:175 degrees C (fan oven), 190 non-fan or 375 degrees F. Come back in 15-20 mins.
14. Now it's time to pop it in the oven. It should take around 30-35 minutes. The top should be a golden brown and quite solid at this point. A sure-fire way to check it's cooked through is once you've taken it out of the loaf tin, flick the middle of the bottom of the loaf. The sound should be hollow.

Facile à faire et très goûteux. Pour conserver une couleur neutre, il vaut mieux utiliser du sucre blanc.

Vraiment facile à faire !
J'ai fait des tests en remplaçant la farine blanche par de la farine complète et le résultat est aussi bon.
À refaire !

La pâte est très bonne ! Elle sort croustillante du four et elle ramolli peu à peu.
La garniture est vraiment très savoureuse !

J'ai utilisé de la levure de boulanger à la place de la levure deshydratée. J'ai utilisé du pesto à la place du basilic. Miam !

Très bonne recette. La pâte est très aérienne. Les lardons fumés et le cumin parfument agréablement le pain.

À refaire !

Un genre de pain d'épices individuel. C'est très bon.
Le sucre donne un léger croquant !

Très bonne recette. Elle est très facile à faire.
Par contre, il faut faire attention à la durée mentionnée dans la recette. Elle ne nécessite pas 4h40 mais plutôt 4 jours plus 1 nuit plus 4h40. Ne vous laissez pas avoir comme je l'ai été.

La recette a disparu du site. Je l'ai retrouvée sur archive.org

Ingredients

• 10 lemons
• 1 (750-ml) bottle vodka
• 3 ½ cups water
• 2 ½ cups sugar

Instructions

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

J'avais essayé cette recette il y a quelques temps et je n'avais pas été enchanté, car les goûts de la sauce piquante et du whisky étaient inexistant.

Hier, je lui ai donné une deuxième chance en doublant les quantités de café instantané, de sauce Sriracha et de whisky. J'ai utilisé du Talisker pour son goût tourbé (et aussi parce que je n'avais que celui là sous la main ^^).
C'était nettement plus intéressant. À refaire!

Ingredients

• 1 cup butter unsalted butter, plus extra for pan
• 2 cups unsweetened or semi sweet chocolate, chips or finely chopped
• 2 cups sugar
• 4 large eggs
• 1 tbsp instant coffee
• 1 shot of whisky
• 1 tsp sriracha or ½ tsp cayenne pepper
• 1½ tsp salt
• 2 cups all-purpose flour

Instructions

1. Heat oven to 350°F.
2. Gather your tools and ingredients.
3. Butter your baking pan.
4. Brown the butter in a medium sauce pan. Take it off the heat.
5. Add your instant coffee and chopped chocolate to the pot and stir until it has melted and the coffee has dissolved.
6. Add your sugar, mix to melt into the mix a bit.
7. Add a few dashes of alcohol of your choice and a squeeze of sriracha.
8. Test the chocolate with your finger. It it needs more salt or booze or spice, add it now. If its not very warm anymore, you can add your eggs.
9. Sprinkle your flour and salt over top of the mix, and fold it in just until it's evenly blended.
10. Don't over mix, but make sure you are scraping the bottom and sides as you stir.
11. Pour the mix into the baking dish. Swirl the batter with the tip of your knife.
12. Bake at 350 for 20-30 minutes until a knife inserted into the middle comes out clean.
13. Let cool and cut.

À refaire!

Attention à faire cuire suffisamment longtemps dans un moule large.
Il n'est pas nécessaire de pré-couper le pepperoni avant de le mettre sur la pâte.

Excellent pain. Le gout du fromage et de l'ail est bien équilibré. À refaire!

À refaire !

C'est une réussite. J'ai malheureusement lu la recette trop rapidement.
Du coup, j'ai oublié la sauce piquante et j'ai mis les épices dans la moutarde au lieu de les mettre sur le fromage.
Mais je crois que ça ne change pas grand chose.

J'ai fait plusieurs fois cette recette. Les instructions sont claires et le visuel aide à voir les textures à obtenir.

Pour aller plus loin voila une page qui recense les problèmes et leurs solutions lors de la réalisation de macarons
Quelques trucs et astuces pour la conception
Et pour finir, la référence francophone du macaron

Très bon.
J'ai remplacé une partie de la farine blanche par de la farine complète à patisserie et la vanille par de l'extrait de vanille.

Excellent. Ça se mange tout seul.
En plus, c'est un pain rapide à faire car il n'y a qu'une seule levée.

Un pain très moelleux. Parfait pour le petit déjeuner ou pour faire des sandwiches.

Ingredients

• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 1¼ cups warm water
• 2 cups bread flour (see instructions)
• 2 cups all-purpose flour (see instructions)
• 2 teaspoons salt
• ¼ cup lard (melted in microwave)
• 2 tablespoons warm water (to brush on loaves before baking)

Instructions

1. Grease a large bowl, and set aside.
2. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. If it doesn't foam and bubble, you have some bad yeast!
3. Meanwhile, measure out 1/4 cup of lard and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted.
4. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
5. Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours. Sifted flour has more volume than un-sifted flour, so you will use approximately 3 1/4 cups of sifted flour in the following steps.
6. Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
7. Continue adding more flour -- A LITTLE AT A TIME -- until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
8. Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
9. Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now? We know, we know -- bread making is a long and involved process!
10. Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. (We like to pre-heat our oven to 160 degrees F and then turn it off, thus creating a perfectly warm environment for our rising bread.) Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
11. It's at this point in the process that you can usually find three guys, covered in flour, sitting by the pool with their feet up and enjoying a cold beverage. It's also about now when Raúl always asks, "Why didn't we just pick up a loaf of bread at the bakery?"
12. When you return from the pool, turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. We like to make a large loaf, shaped to fit our longest baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
13. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
14. Grease a baking sheet and sprinkle lightly with cornmeal.
15. Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.)
16. Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
17. Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
18. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
19. Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
20. Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

Facile à faire, très bon et très moelleux.
Cependant, je trouve que le gout d'ail n'est pas assez prononcé malgré la dose que j'ai augmentée par rapport à la recette originale.

Ingredients for the breadsticks

• 1 cup + 2 tablespoons warm water
• 1¼ teaspoons dry yeast
• 2 tablespoons granulated sugar
• 3 – 3¼ cups all-purpose flour
• 1¾ teaspoons salt
• 3 tablespoons vegetable oil

Ingredients for the topping

• 2 tablespoons margarine or butter
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• Optional: ¼ teaspoon chopped rosemary or thyme (with or instead of garlic powder)

Instructions

1. In the bowl of an electric stand mixer, whisk together warm water, yeast and ½ teaspoon granulated sugar, until yeast has dissolved; rest 10 minutes. Add 1½ cups flour, remaining sugar, salt, and vegetable oil, then fit mixer with paddle attachment and blend until combined. Switch to dough hook attachment, add in remaining 1½ cups flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft, or in oven on ‘proof’, for about 1½ hours.
2. Punch down risen dough and divide into 12 equal portions, keeping them covered with plastic wrap as you work. On a lightly floured surface, roll each piece into a 9-inch rope then transfer to one to two parchment paper lined baking sheets. Cover and let rise for 1 more hour.
3. Preheat oven to 425°F during the last 10 minutes of rising, then bake for 11-13 minutes, until golden. Meanwhile, in a small bowl/cup whisk together topping ingridents. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with topping mixture. Serve warm or allow to cool and store in an airtight container. Enjoy!

Le pain est très bon.

La pâte était très molle. Je ne sais pas si ça vient de la recette ou de moi.
En tout cas, c'est une belle réussite :)

Excellent. À refaire.
Mais il faut vraiment que je m'entraine à faire des choux. Je ne suis toujours pas au point.

Ça a l'air vraiment bon. À essayer d'urgence :)

La page n'est plus disponible sur le site. Cependant elle est archivée sur archive.org

J'ai testé la recette. Elle est vraiment très bonne. J'en referais mais je doublerais la garniture au citron pour un goût plus intense.

Ingrédients pour la base

• 125 g de beurre demi-sel
• 150 g de farine
• 40 g de sucre glace
• on peut ajouter 2 cuillers à café de pavot (dans ce cas, mettre un peu moins de farine)

Ingrédients pour la pâte au citron

• 180 g de sucre en poudre
• 35 g de farine
• 3 œufs
• 2 cuillers à café de zestes de citron
• 125 ml de jus de citron (en général 4 citrons)

Instructions

1. Préchauffer le four th 180°C (th6)
2. Faire fondre le beurre.
3. Mélanger la farine, le beurre et le sucre jusqu’à faire une boule (on peut faire au mixer ou au kitchenaid)
4. Étaler la pâte dans le moule carré et mettre au four pour 15-20 mn jusqu’ à ce que le gâteau soit légèrement doré. Laisser refroidir un peu.
5. Bien fouetter la farine, les oeufs, le jus de citron, les zestes et le sucre.
6. Verser sur la base encore chaude et remettre au four pour 20 mn, ça doit être ferme sous les doigts .
7. Laisser refroidir, et verser dessus du sucre glace pour décorer. Découper en petits carrés et se régaler …