Un index de recettes de sauces piquantes. Il y en a même une à faire à partir de piments déshydratés.

Old-fashioned soda cookies

Ingredients

• 2 c. sugar
• 2 eggs
• 1 c. lard
• 1 c. sour milk or buttermilk
• 1 tsp. vanilla
• ½ tsp. nutmeg
• 1 tsp. soda
• ½ tsp. baking powder
• ½ tsp. salt
• 4 to 6 c. flour

Instructions

1. Cream sugar, eggs and lard together; add sour milk, vanilla and nutmeg.
2. Sift soda, baking powder and salt with flour; mix to a stiff dough.
3. Roll out on bread board about 1/8-inch thick; cut with cookie cutter.
4. Sprinkle with additional sugar.
5. Bake in 275 to 300-degree oven until done. These cookies may be filled.

Note j'aime beaucoup ça. C'est tout simple mais ça doit bien se marier avec du chocolat ou de la confiture. Attention, ça fait beaucoup de biscuits. J'en ai eu 75. J'ai cuit 20 minutes à 300 degrés.

Pineapple cookies

Ingredients

• 1 cup shortening
• 1½ cups sugar
• 1 egg
• 1 can (8¾ oz.) crushed pineapple, with juice
• 3½ cups all-purpose flour
• 1 tsp. soda
• ½ tsp. salt
• ¼ tsp. nutmeg
• ½ cup chopped nuts

Instructions

1. Mix shortening, sugar and egg thoroughly.
2. Stir in pineapple.
3. Stir together flour, soda, salt and nutmeg; blend in.
4. Mix in nuts.
5. Chill at least 1 hr.
6. Heat oven to 400°F.
7. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet.
8. Bake 8 to 10 min., or until no imprint remains when touched lightly.

Snow on the mountain cookies

1. Cream together
   • 1½ c. shortening
   • 1 c. brown sugar-light
   • 2 - 1. baker unsweetened squares melted
   • 1 well heated egg
2. Sift together
   • ¼ tsp salt
   • 2 c. flour
   • ¼ tsp. (baking) soda
3. add alternately with ½ c. buttermilk, 1 tsp. vanilla, ¾ c. chopped nuts
4. bake 12 min at 350°F
5. frost with powdered sugar frosting

Ingredients

• 5 Lemons
• ⅓ cup (80ml) Lemon juice
• 2 tablespoons Lemon zest
• ½ cup + 2 tablespoons (125g) Sugar
• 2 cups (480ml) Heavy Cream/Double cream
• 1 teaspoon Vanilla bean paste (optional)

Instructions

1. Wash the lemons well and let them dry.
2. Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
3. Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
4. In a small saucepan mix sugar and lemon zest. Add heavy cream.
5. Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
6. Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
7. Strain through a fine mesh strainer to remove zest – this step is optional.
8. Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
9. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.

Ingrédients

• 1 magret de canard
• 1 foie gras éveiné non assaisonné
• gros sel de guérande
• 1 cas large de sel fin
• 1 cas rase de poivre moulu

Instructions

1. nettoyez le magret de canard et placez le 15 heures dans le gros sel, au frigo.
2. rincez le et séchez le bien avec de l'essuie-tout.
3. ouvrez le en portefeuille sans aller jusqu'au bout.
4. assaisonnez le foie gras avec le sel fin et le poivre moulu, massez pour bien faire pénétrer.
5. mettez une belle tranche de foie gras assaisonné à l'intérieur du portefeuille de canard et refermez.
6. ficelez bien serré et enroule le tout dans un torchon propre.
7. placez le tout dans le bas du frigo pendant 3 semaines avant de déguster.

Ingrédients

• 150 g Crème de marron
• 0,5 l Crème liquide
• 20 g Sucre glace

Instructions

1. Commencez par monter la crème liquide au batteur en chantilly et ajoutez à la fin le sucre glace.
2. Dans un saladier, mettez la crème de marrons et mélangez avec un fouet un peu de crème fouettée à la crème de marrons petit à petit, en soulevant délicatement la crème fouettée.
3. Plus vous allez incorporer de l’air et plus votre crème sera légère.
4. Versez le mélange et mettez dans des ramequins ou des coupes à glace.
5. Placez votre mousse à la crème de marrons au frigo afin qu’elle puisse prendre et refroidir.

J'ai fait ça pour les fêtes.
C'est super bon.
J'ai mis plus de crème de marron (≈ 2x) pour réhausser le goût qui est un peu trop subtil.
J'ai servi ça avec des brisures de marrons glacés et une gavotte.

Ingredients

• ½ cup unsalted butter, room temperature
• ½ cup tahini
• 1 c sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla
• 1 cup + 2 tb flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• 1¾ cup valrhona discs (64% cocoa)
• maldon salt

Instructions

1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. sift the flour, baking soda, baking powder, and salt into a large bowl and combine. add the flour mixture to the butter mixture and mix on low until just combined. add the chocolate discs and mix them in by hand with a rubber spatula.
2. Line a baking sheet with parchment paper. using a 2-ounce ice cream scoop, scoop out 12 dough balls and place them on the baking sheet. wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. this will allow the gluten in the flour to relax and will give you a tender soft cookie. do not skip this step.
3. At this point you can bake 1 or bake 12. keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
4. Preheat the oven to 325ºf and line a baking sheet with parchment or a silicone mat. space the cookie dough balls at least 3” apart to allow for them to spread. bake for 13-16 minutes until just golden brown around the edges. they will still look fairly unbaked in the middle, which is perfect. sprinkle each with maldon salt when they come out o the oven. allow to cool for 20 minutes on the baking sheet or cooling rack.

Ingredients

• 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves, optional
• ¼ cup (50g) light brown sugar or dark brown sugar, packed
• 1½ teaspoons (9g) table salt
• 1 tablespoon (10g) instant yeast
• ¾ cup (170g) pumpkin purée or squash purée
• 2 large eggs
• ¾ cup (170g) water
• 4 tablespoons (57g) butter, softened
• ¾ cup (128g) dried cranberries or golden raisins
• ¼ cup (46g) crystallized ginger, diced

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
3. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
4. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
5. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
6. Preheat the oven to 350°F.
7. Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
8. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.

Ingredients

• 2000 g Beef—silverside or toprump
• 5 Tbsp Brown (malt) or cider vinegar
• 2.5 Tbsp Coarse salt (2% of the meat weight)
• 2 tsp Ground black pepper
• 2 Tbsp Coriander seed
• 1½ Tbsp Brown sugar (optional)

Instructions

1. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
2. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
3. Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
4. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
5. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
6. Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
7. Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
8. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.

Notes

• if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderize the meat.
• if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodized salt – iodine leaves a bitter taste in the mouth.

Ingrédients

• 6 piments habanero
• 750g de mirabelles
• 20cl de vinaigre de cidre
• 20cl de jus de citron vert
• 6 gousses d'ail
• 2 oignons
• 1 CàS de graines de coriandre
• 1 CàS de graines de cumin
• Huile d'olive

Instructions

1. Dénoyauter les mirabelles. Ecraser grossièrement les gousses d'ail et couper les oignons en quartiers. Epépiner les piments. Attention, mettez des gants !
2. Faire torréfier les épices à sec quelques secondes jusqu’à ce qu’elles dégagent leur parfum et les broyer au mortier ou au moulin à épices.
3. Faire revenir 10mn le piment dans de l'huile d'olive et la moitié du vinaigre avec l'ail et les oignons. Attention, ouvrir grand les fenêtres ou porter masque et lunettes, et ne pas se pencher sur la cocotte !
4. Ajouter les mirabelles, le restant du vinaigre, les épices. Saler et ajouter un peu d'eau (vous pourrez en rajouter pour corriger la texture. Laisser mijoter pendant 30mn, puis laisser complètement refroidir.
5. Mixer la préparation finement avec le jus de citron vert, et corriger la texture avec de l'eau ou du jus de citron en fonction de ce que vous désirez (plus ou moins visqueux).
6. Embouteiller immédiatement. La sauce piquante se conserve à l’abri de la lumière une fois ouverte.

Ingredients

• 2 cups rye flour
• 1 cup all purpose flour
• ⅔ cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground anise
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ cup honey
• ⅓ cup molasses NOT blackstrap!
• ¾ cup milk plus extra for brushing

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
2. Add all dry ingredients to a large bowl and mix well.
3. Place wet ingredients in a small saucepan and gently warm over medium heat.
4. Add the warmed wet ingredients to the dry ingredients and mix using a rubber spatula until a sticky batter forms.
5. Pour the batter into the prepared loaf pan and flatten the surface. Lightly brush the top with milk. Bake for 60 minutes or until a toothpick inserted comes out clean. Cool in the pan and serve warm or cold with butter.

Notes

• when you warm the wet ingredients, please really do just gently warm them until they're completely runny. Do not boil them.
• do not use blackstrap molasses, they are too bitter. Regular dark molasses like the ones used for gingerbread are the right kind.
• if you don't have all the individual spices the recipe calls for, use 2 teaspoons of ground cinnamon and 1.5 teaspoons of either pumpkin pie or apple pie spice mix.
• unlike American-style quick breads, this one is meant to be sliced into fairly thin slices. And since the bread is baked without any added fat... most definitely serve it slathered with butter ?

Oude Wijven Koek en néerlandais

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar (packed)
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoon anise seeds
• 1 teaspoon cinnamon
• 1 egg
• 1 cup water
• 1 cup sour cream (or yogurt)

Instructions

1. Preheat oven to 375 F degrees.
2. Spray a cake pan or a Bundt pan with cooking spray.
3. In the mixer of your bowl whisk together all the dry ingredients. Add egg, water and sour cream or yogurt and mix until well incorporated.
4. Pour batter in prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Ingredients

• 1½ pounds red jalapeños, stems snipped off, leaving green tops intact (see notes)
• 6 cloves garlic, peeled
• 4 tablespoons light brown sugar
• 1 tablespoon kosher salt
• ½ cup distilled white vinegar

Instructions

1. Place jalapeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chiles are very finely chopped, stopping to scrape sides of bowl as necessary. Transfer mixture to a clean jar, seal, and let sit at room temperature in a cool, dark place.
2. Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Open jars, stir, and reseal jars daily to let ferment until chiles are no longer rising in volume, an additional 2-3 days.
3. Transfer chiles to jar of a blender, add in white vinegar, and purée until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chiles should remain in strainer.
4. Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.

Ingredients

Dough

• ½ Cup warm water
• 1 Tbsp./Packet Red Star Platinum Yeast (7g)
• 1 Cup milk
• ¼ Cup butter (57g)
• ½ Cup sugar
• ½ tsp. salt
• 1 large egg
• ½ tsp. cardamom
• 3 ¾ Cup unbleached bread flour

Drizzle

• ½ Cup powdered sugar
• ¼ tsp. vanilla
• 1-3 tsp. milk

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Heat milk, butter, sugar and salt together in a saucepan on low, until butter is melted. Let cool until just warm to the touch.
3. Pour into EZ DOH bucket with yeast mixture.
4. Stir in egg, ¾ Cup flour and cardamom.
5. Cover and let rest for 20 minutes.
6. Add remaining flour and EZ DOH-it for 2-3 minutes until the dough is smooth and soft and all ingredients are incorporated.
7. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
8. Cover and let rise until doubled.
9. At this point, the dough can be removed from the bucket and divided into 2 equal portions for two medium-sized loaves.
10. Divide each piece into 3 equal pieces.
11. Roll each piece out to about 12”, or long enough to braid.
12. Connect the ropes at the top by pressing together and then tucking under the dough.
13. Continue to braid the dough, then press together at the base and tuck under.
14. Place the two braided loaves on a greased baking sheet, cover and let rise until almost doubled.
15. Bake at 350°F for 25-30 minutes or until golden.
16. Remove from oven and brush with butter to soften crust.
17. Cool on a wire rack.
18. Mix drizzle ingredients and drizzle over the cooled loaf.

Ingrédients

• des pommes de terre
• huile d’olive
• sel, poivre
• muscade

Instructions

1. Bien laver les pommes de terre pour conserver une peau bien propre qui pourra se déguster avec la chair pour ceux qui veulent…
2. Découper chaque pomme de terre en lamelles sans les trancher complètement. L’astuce c’est d’utiliser des « butoirs » de chaque côté pour éviter de se retrouver avec une pomme de terre coupée en 2. Des cuillères en bois peuvent facilement faire l’affaire.
3. Verser un bon filet d’huile d’olive et assaisonner généreusement de sel, poivre et ici de muscade râpée.
4. Faire cuire à four préchauffé à 200° pendant 40 minutes, vérifier éventuellement la cuisson avant de sortir les pommes de terre du four et c’est prêt !

Faire ses cuirs de fruits maison.

Déshydrater c'est garder le produit "vivant". Comme il n'y a presque plus d'eau il se conserve, mais tous les nutriments sont préservés. Pour les fruits, c'est idéal : on ne cuit pas et toutes les saveurs sont concentrées.
Rien de plus simple à préparer. Faire un cuir, consiste à sécher une purée de fruits. Fraises, cerises, prunes ou framboises, vous pouvez transformer n'importe quel fruit en cuir et même faire des mélanges...

Utilisez des fruits bien mûrs.

Équeutez, lavez et ôtez sans hésiter les parties touchées.
Égouttez et passez au blender avec 10 à 20 % de sucre.
Placez un tapis silicone ou du papier sulfurisé au fond des plateaux de votre déshydrateur sans boucher complètement les passages d'air. (Il existe aussi des petits bacs souples très pratiques.)
Versez la purée de fruits jusqu'à obtenir une couche d'au moins 6mm d'épaisseur. La couche ne doit pas être trop fine si vous souhaitez avoir de la tenue.
Installez vos plateaux et programmez votre déshydrateur à moins de 45°C. si vous tenez à préserver tout le potentiel nutritionnel de vos fruits. Après 8 heures de séchage, vos cuirs sont formés et vous devriez pouvoir décoller la feuille de fruits. Si ce n'est pas encore le cas, rajoutez quelques heures au déshydrateur. Tout dépend de la quantité d'eau dans vos fruits...

Les cuirs "cuits"

Certains cuirs sont plus solides que d'autres. La pomme et la poire ont tendance à manquer de tenue mais vous pouvez remédier facilement à cet inconvénient en séchant une compote que vous aurez préalablement cuite à la casserole. Pour tous les fruits, vous pouvez aussi, obtenir des parfums plus soutenus, en programmant votre déshydrateur à 60°C. Laissez 6 heures avant de finir à 45°C.

Sucre et liants

Tout dépend du taux de sucre de vos fruits mais pour un cuir moyen, ajoutez entre 10 et 20 % du poids des fruits en sucre. Vous pouvez remplacer le sucre par du sirop d'agave ou mélanger avec du miel
Certains fruits mixés donnent des purées très liquides. Donnez de la consistances et du moelleux en ajoutant des bananes ou des oléagineux : purée d'amandes, de cajou ou de noisettes...

C'est prêt quand ?

La surface de votre cuir est devenue lice et soyeuse, vous pouvez le décoller facilement : c'est prêt ! Votre cuir doit rester souple, malléable et agréable en bouche. Si vous souhaitez le mettre en forme pour faire des cornets, des barquettes, ou n'importe quel type de présentation gourmande assez rigides, façonnez votre cuir et laissez durcir au déshydrateur une ou 2 heures de plus.

J'ai fait ça avec des mangues et du sirop d'agave. C'était excellent. Par contre, les temps annoncés ont été beaucoup plus long pour moi.

Ingredients

• 1 lbs chicken breast diced into bite-sized pieces
• 2 eggs beaten
• 1 cup panko bread crumbs
• 3 cups broccoli florets
• 3 green onions greens sliced thin
• salt
• fresh cracked black pepper
• toasted white sesame seeds optional, for topping
• crushed red pepper flakes optional, for topping
• olive oil
• spray oil

For Sauce

• 2 navel oranges zest one orange, juice both oranges
• ¼ cup honey
• ¼ cup soy sauce
• 1 tbsp freshly minced garlic
• 2 tsp fresh grated ginger or sub 1/2 tsp ground ginger
• 2 tbsp rice vinegar
• 2 tbsp cornstarch
• sriracha sauce optional: mild – 1 tsp; med – 2 tsp; hot – 3+ tsp

Instructions

1. Begin preheating the oven to 425° F and spray a large rimmed baking sheet with oil.
2. Season the chicken pieces with salt and fresh cracked black pepper and pour the panko out onto a wide plate. Working in batches, coat the chicken in the beaten egg then press into the panko to coat. Arrange on the prepared baking sheet as spaced out as possible.
3. Spray the tops of the chicken pieces with oil. Place the chicken into the preheated oven and bake for 10 minutes. After 10 minutes, flip each piece and rotate the pan when you place it back into the oven. Bake for another 7-10 minutes until the chicken is crispy and cooked through.
4. Meanwhile, on a separate baking sheet, toss the broccoli with a drizzle of oil, salt, and pepper. Roast in the oven for about 10 minutes, tossing halfway through, until crisp and charred in a few spots. OR, pan fry broccoli in a swirl of olive oil over medium heat for 2-3 minutes.
5. While the chicken cooks, make the sauce. Combine the soy sauce and cornstarch in a small bowl and whisk until fully combined. Pour into a small saucepan, then add the rest of the ingredients for the sauce and mix well. Bring to a boil over high heat, then reduce heat and simmer until a thick sauce forms, about 5 minutes.
6. Transfer the cooked chicken into a large mixing bowl, drizzle the sauce over the chicken and toss to coat (you may not want to use all of the sauce, so add it in steps until the chicken is coated to your liking). Add in the broccoli and toss to combine. Serve immediately topped with green onion, sesame seeds, and crushed red pepper. Great on a bed of white rice!

Ingredients

• 3 packets Biscoff cookies

For the Filling

• ¼ cup Biscoff Cookie butter
• 2.5 cups Heavy whipping cream chilled straight from the fridge
• 16 oz Mascarpone cheese straight from the fridge (454g)
• 1 teaspoon Pure Vanilla Extract
• ½ teaspoon Cinnamon
• 1.5 cups of sugar
• Pinch of salt

For Coffee mixture

• 1.5 cups water
• 3 tablespoons instant espresso or instant coffee, or just brew espresso and let it cool.

For Biscoff drizzle

• heavy cream
• coffee
• Biscoff Cookie butter

Instructions

1. Using a handheld electric or a stand mixer, beat mascarpone, Biscoff cookie butter, cinnamon, vanilla, salt, and sugar on a low speed until combined. Use beater attachment for this process. This should take a minute.
2. Now switch to a balloon whisk and add cold heavy cream to the same bowl. Start beating it on a low speed for 2 minutes then increase the speed to medium. Scrape the side and the base of the bowl a few times in between.
3. Whip until stiff peaks. That means the cream should hold well on the whisk upside down. This process should take 8-10 minutes. Do not overwhip as it will split and turn into butter. Transfer it in the fridge until use.
4. Whisk heavy cream with Biscoff cookie butter over low heat and add freshly brewed espresso or cold brew. Mix well until a smooth, velvety liquid.
5. Line pan with Biscoff brand cookies.
6. Pour cooled espresso or cold brew over cookies to absorb the liquid. (You can also simply dip each cookie first before laying it down, if you prefer!)
7. Pipe your eggless Tiramisu filling over the first layer of coffee soaked cookies. Use spatula to flatten this layer evenly.
8. Add a layer of the cookie butter/coffee drizzle.
9. Repeat a second layer of cookies. This time, ONLY dip each cookie into espresso or cold brew before laying it down. Do not pour liquid in for this layer.
10. Repeat a second layer of the tiramisu filling. Make sure it's nice and level!
11. Drizzle coffee/ cookie butter mixture over the top layer in any pattern you wish! Now, it's time for finishing touches!
12. Sprinkle crushed Biscoff cookie crumbles and anything else edible that you want, within reason, of course!
13. Keep this dish refrigerated at all times! Only remove from refrigeration when you are just about to serve!

NOTE You can add 3 tablespoons of your preferred alcohol like coffee liqueur, chocolate liqueur, Marsala, or rum to the coffee mixture before dipping the cookies.

C'est très bon. Mais je changerais quand même quelques petites choses pour que ça soit plus à mon goût :

1. mettre plus de biscuits, soit doubler les épaisseurs, soit multiplier les couches de biscuits.
2. mettre moins de café dans le « drizzle », je suis parti du café et j'ai ajouté les autres ingrédients. Je pense que ça serait mieux de faire l'inverse.
3. utiliser de l'expresso plutôt que du café instantanné. Je suis pas mal sur que le goût sera meilleur.

Ingrédients

• 1 litre d’eau bouillante
• 3 cuillères à café de thé vert de Chine
• 12 morceaux de sucre N°4 (soit 12 x 6g ou 72g de sucre en poudre)
• 1 petite botte de menthe fraîche

Instructions

1. Couper les tiges de menthe et essayer d’avoir le maximum de feuilles. Les rincer à l’eau froide.
2. Verser les cuillères à soupe de thé de Chine dans la théière.
3. Verser de l’eau bouillante dedans.
4. « Laver » le thé : l’eau introduite dans la théière sert à rincer les feuilles. Donc il faut se débarrasser de l’eau mise juste avant, mais pas des feuilles de thé de Chine.
5. Mettre les feuilles de menthe dans la théière.
6. Mettre les morceaux de sucre et verser l’eau bouillante.
7. Laisser infuser et mettre à chauffer à feu doux.
8. « Remuer » le thé en faisant couler la préparation dans un verre et en la remettant dedans, plusieurs fois de suite.
9. Servir et déguster.

Ingredients

• 1 tsp dry active or ¾ tsp instant yeast
• 1 tsp sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• 1 cup whole wheat flour
• Salt to taste
• 1 tbsp olive oil
• More water for kneading dough
• ¼ cup black and white sesame seeds

Instructions

1. I always proof my yeast. You can skip this step if you choose and add the yeast directly to the flour. To proof the yeast, mix it with the sugar and warm water. Set aside for 5 to 10 minutes till frothy.
2. Put the flours, salt, olive oil and proofed yeast in the bowl of your kneading machine. You may knead the dough by hand too. Knead the dough, adding as much more water as is required to form a dough that is soft and smooth. You want a dough that is somewhat slack, not sticky but should be easy enough to shape. We’re not looking for the slackness of a sourdough.
3. Shape the dough into a ball and place in an oiled bowl, turning it well to coat all over with oil. Cover loosely and allow it to rise till double in volume. This should take about an hour and half depending on ambient temperature.
4. Gently knead to deflate the dough. Divide the dough into two pieces – 1/3rd and 2/3rd approximately in size. Shape the larger portion into a nice, smooth and tight ball. Using your fingers, flatten the smaller portion into a flat circle that is big enough to wrap around the larger ball of dough. Do not make this circle too thin or too thick.
5. Spread the sesame seeds uniformly on a flat plate. Lightly brush the surface of the circle of dough with some oil. This is to keep separation between the dough while scoring. Take the larger ball of dough. Dampen the top and sides of it with a little water. Then roll it in sesame seeds so they uniformly and closely coat the surface.
6. Now gently place this ball, sesame seed surface facing down, in the center of the circle of dough. Bring up the sides of the circle together and seal well so the dough has enclosed the ball completely.
7. Place the dough ball on a lightly greased parchment covered baking tray with the seam sides down. Cover loosely and let it rise for 30 to 45 minutes till puffy. Do not let it over proof.
8. Lightly dust the surface of the dough with flour. Using a piece of string/ twine, mark the surface into six or eight equally spaced spokes, like in a wheel. Using a blade or lame, score firmly and smoothly along each marked spoke, from the center down to the sides. Cut deep enough to reach the sesame seed layer but not beyond. Make sure the scoring cuts are neat and separated. The oil and sesame seeds will ensure that layers separate on baking.
9. You should now be able to see the sesame seed layer through the cuts. Bake the bread at 210C (410F) for about 30 to 40 minutes till the “leaves/ petals” have separated and opened up, the bread is a beautiful brown and sounds hollow when tapped.
10. Let it cool completely. The outer layers should be crisp while the bread itself will be soft. Serve any way you prefer.

Je n'ai pas encore goûté, mais je ne suis pas fan de la recette. Pas de mesure de sel ni d'eau, ça ne facilite pas la mise en place. Par contre, il est beau pour une première. Il me reste à pratiquer pour avoir quelque chose qui a de l'allure.

Thanks! It was taught Grandmother to grandkids for generations..here is the recipe written out. Enjoy! (From a Facebook post to my family..so its written as it's for beginners, so you can ignore the basics part of it )

5 Pounds flour a bag of All Purpose is just fine. Have a bit extra on hand (perhaps up to three cups more) if the dough needs to be 'tightened up' later A "three packet" of dry active yeast it comes with three small packets attached, you'll use all three at once. 6 Cups of water at 100-110 degrees F don't go hotter or you'll kill the yeast Four Tablespoons salt (fine ground like Kosher is best) 1.5 Cups Canola Oil

NO milk, no sugar.. Keep it to those 5 ingredients.

Other things you'll need • Very large bowl-- it's going to hold five loaves of bread's worth of dough.. I vastly prefer metal • Cutting board-- extra flour for "dusting" if needed • Non Serrated chef's knife • Four to five pans, metal nonstick pie tins are great, you can use loaf pans as well-- it's up to you • More Oil- about a half cup- for the pans to keep the bread from sticking • Plastic wrap and non stick spray • A very light blanket.

To make

Start with 2 cups of the tepid water Add all of the yeast Whisk it as you are adding the yeast, set aside for three minutes to let the yeast "Bloom"

Pour the flour in a very large bowl, add the salt Add the first two cups of tepid water with the yeast in it.. It'll small "yeasty" and that's good

Add another two coups of tepid water to the bowl and begin to mix (that's 4 cups of water to this point)

Knead dough by hand, use your hands for all of this. You'll learn the feel of it after a few attempts.

The dough will be, at this point, really sticky. Work the water and flour together. Work to turn the dough over now and then as you'll see the flour will try to stay on the bottom of the bowl for a while so keep rotating it and kneading.

The dough will eventually start to come together, of the two remaining cups of tepid water put one in.. At this time add the 1.5 cups of oil. The bread will immediately begin to feel "squishy" (that's a technical term you know…) and it'll actually start to smell like bread. If it's too firm add the water by one quarter cup increments, you might not need to add that last cup of water. Usually I use part of it but rarely all of it. If the dough is still really, really sticky then add some of the extra flour-- half a cup at a time.

What you are going for is a dough ball that feels fairly smooth, it should still be warm from the water you added. If it's too stiff add more water, and if it's too sticky and loose add a bit of flour as described above.

You should be ab le to pull the whole dough ball up out of the bowl without it sticking too much.

Once the doughball has come together put it back in the bowl, first putting about a tablespoon of oil in the bottom to prevent sticking.. Move the bowl around to let the oil run in different directions to cover the bottom.

Once the doughball is in the bowl, cover it with plastic wrap but you must spray it first with the nonstick spray, the plastic and the top of the doughball.

Now, put the dough in a warm humid place if you can find it until the doughball doubles in size. A great trick is to boil a few cups of water in the microwave and when it's done put the bowl in the microwave, it'll be humid and warm-- obviously do not turn it on for any reason..

In about 45 minutes.. (depending on weather conditions, ingredients etc..)

After the dough rises to twice it's size, take the plastic off and kneed the bread. Mostly using a slow motion "punching" movement. Turn the dough a few times during the process. You should hear the bubbles pop a few times, it'll sound like quiet squeaking. As the bubbles work out of the bread it'll get smaller and a bit more dense. Once again cover it back up with the plastic after spraying and put it in the warm and humid environment you used previously.

After about 30 to 40 minutes…

Take the bread out, kneed it again. Now take the pans you have, ensure they have a think coating of oil on the bottom and cut fifth of the bread out and roll it into a ball a bit larger than a Baseball. If yo u wish to use the cutting board to roll it out by all means do, I simply hold the loaf size dough ball and fold it a few times each time folding it towards what will become the bottom, to create a seam on one side and a smooth side. Place them seam side down in the middle of the pans. Put one cut in the middle of each loaf cutting about half way down to the bottom.. This will control how the dough opens up.

Allow the loaves to rise for about 20 more minutes and put into a 350 degree oven for about 25 minutes, you may need to rotate where they are in the oven for even baking. Frequently I'll add a few minutes to the end to take them out of their pans and flip them over so the bottom of the bread can brown as well.

When the bread is golden brown, remove from the oven and if you can put them on a cooling rack. You can eat them just about immediately, they are fantastic with butter, great to go with soup, or just toast.