1643 shaares
- Au Petit Poucet → charcuteries
- Érablière du Coeur Sucré → produits de l'érable biologiques
- Gourmet Sauvage → produits sauvages
- La Manufacture → gins
- La Veillée → bières de microbrasserie
- Miel de la Garde → miels biologiques
- Pascal Le Boulanger → boulangerie
- Tabarnasco → sauces piquantes
- Tribe Kombucha → kombucha
Ingredients
- 3/4 Cup milk
- 1 Cup flour
- 1/2 teaspoon salt
- 1 egg
- 6 tablespoons margarine
- 1/4 Cup sugar
- 1 package dry yeast
- 1/3 Cup flour
Instructions
- Warm 3/4 Cup milk and 6 Tablespoons margarine until margarine melts. Set aside to cool.
- Mix 1 Cup flour, 1/4 Cup sugar, 1/2 teaspoon salt and 1 package dry yeast.
- When milk-margarine mixture is cool enough to touch (need not be cold) add to dry ingredients and beat.
- Add 1 egg, 1/3 Cup flour and beat again.
- Add enough flour for dough (this is the hard part it will be very stiff for mixing), dump out of bowl and knead. (Keep adding a little flour as you knead as it becomes too sticky), about 10 minutes.
- Put in greased bowl, cover with towel and set aside to double (usually about 1-1 1/2 hours). Then punch down and knead again. Shape into loaf and put in greased bread pan. Let double again. Bake in slow oven (325-350 degrees) about 30-45 minutes until brown.
Vraiment intéressant !
Ingrédients
- 100 g de farine de châtaigne
- 100 g de farine de blé ou de seigle (ou de farine de riz pour une recette gluten Free)
- 150 g de lait (soit 0,15 l)
- 200 g de miel de châtaignier
- 50 g de sucre roux
- 60 g de beurre
- 1 paquet de levure chimique
- 2 à 3 cuillères à café de mélange d’épices
- 100 g de fruits confits ou secs
- 1 cuillère à café de vanille en poudre
- 2 cuillères à café de bicarbonate alimentaire
Instructions
- Faites chauffer le lait avec le miel de châtaigne, le beurre et le sucre.
- Dans un saladier, mélangez les deux farines, la levure, les épices (avec du miel de châtaigne, optez pour 2 cuillères à café !) et les fruits secs.
- Incorporez le mélange liquide dans le saladier et mélangez le tout jusqu’à obtenir une pâte sans grumeaux.
- Enfournez ensuite pour une heure à 155°C dans un four à chaleur tournante préalablement chauffé.
- Sortir du four dès que la cuisson est terminée et laisser refroidir avant de démouler sur une grille.
Il est très bon, très moelleux. Malheureusement, les épices cachent trop le gout du miel et de la farine de chataigne.
INGRÉDIENTS
Pâte
- 70 g (1/2 tasse) de farine tout usage La Merveilleuse
- 2,5 ml (1/2 c. à thé) de poudre à pâte
- 0,5 ml (1/8 c. à thé) de sel
- 110 g (1/2 tasse) de sucre de canne
- 1 gros oeuf, battu (55 g)
- 30 ml (2 c. à soupe) de margarine végétale, fondue
- 30 ml (2 c. à soupe) de boisson végétale, au goût
- 5 ml (1 c. à thé) d'essence de vanille
Garniture
- 240 g (3/4 tasse) de sirop d'érable
- 55 g (1/4 tasse) de sucre de canne
- 2 gros oeufs (110 g)
- 35 g (1/4 tasse) de margarine végétale
- 30 ml (2 c. à soupe) de farine tout usage La Merveilleuse
- 2,5 ml (1/2 c. à thé) d'essence de vanille
- 1 ml (1/4 c. à thé) de sel
- 65 g (2/3 tasse) de pacanes, hachées
Instructions
Pâte
- Préchauffer le four à 150 °C (300 °F). Huiler un moule carré de 20 cm (8 po) et déposer un papier parchemin au fond.
- Dans un bol, mélanger la farine, la poudre à pâte et le sel. Réserver.
- Dans un moyen bol, combiner le sucre, l’œuf, la margarine, la boisson végétale et l’extrait de vanille. Mélanger le tout à l’aide d’une cuiller de bois jusqu’à ce que le mélange soit lisse et crémeux.
- Ajouter le tiers des ingrédients secs à la fois en mélangeant entre chaque addition, jusqu’à l’obtention d’une pâte homogène.
- Répartir également la pâte dans le moule et placer sur la grille centrale du four afin de précuire pendant 15 minutes, sans plus. Retirer du four et réserver.
Garniture
- Verser le sirop d'érable dans une moyenne casserole, incorporer le sucre de canne et amener à ébullition. Laisser mijoter à feu doux pendant 5 minutes. Retirer du feu et laisser tiédir pendant 30 minutes puis préchauffer le four à 230 °C (450 °F).
- Après le temps de repos du sirop d’érable, verser doucement les œufs sur le sirop en battant constamment à l'aide d'un batteur électrique.
- Incorporer la margarine végétale, la farine, l'extrait de vanille et le sel et battre, toujours à l'aide d'un batteur électrique, jusqu'à l'obtention d'un mélange crémeux et onctueux (environ 3 à 4 minutes).
- Verser sur la pâte pré-cuite et parsemer le dessus de pacanes.
- Cuire sur la grille centrale du four préchauffé tel qu'indiqué au point 1 pendant 10 minutes. Baisser ensuite la température à 180 °C (350 °F) et poursuivre la cuisson pendant 15 à 20 minutes. Les carrés seront prêts lorsqu'ils seront bien dorés
- Si la croûte semble manquer légèrement de cuisson mais que le dessus est bien cuit, simplement couvrir d'un papier parchemin pour les 5 dernières minutes de cuisson. Cela permettra à la croûte de bien cuire sans trop griller le dessus.
- Laisser refroidir complètement avec de couper en carrés.
Ingredients
- 750g full-fat cream cheese (at room temperature)
- 240g caster sugar
- 20g chocolate powder
- 150g dark (70%) chocolate
- 3 whole eggs (at room temperature)
- 300ml double cream (at room temperature)
- 1/4 teaspoon fine sea salt
- 2 tsp whisky (optional)
Instructions
- Preheat the oven to 230°C (450°F).
- In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- Gradually pour the melted chocolate into the double cream while mixing. Stir in the whisky at
this stage. - Pour the chocolate-whisky cream mixture into the bowl with the cream cheese mixture and
blend everything together. - Add the salt and cocoa powder, then mix until smooth.
- Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap
it on the countertop a few times to release any air bubbles. - Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid
opening the oven door during baking. - Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.
Ingredients
COOKIES
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg (57-60 g with shell)
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
MASCARPONE CREAM
- 180 g mascarpone cheese
- 1 teaspoon vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tablespoon cocoa powder for dusting
Instructions
COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
- Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
- Add the egg, vanilla extract and mix it in until combined.
- In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.
- Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
MASCARPONE CREAM
- In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
- When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.
- DIY Slippers : 16 Steps (with Pictures) - Instructables
- DIY Your Own Cozy Shoes 룸슈즈만들기 | How to make slippers the size you want. [sewingtimes] - YouTube
- Free Slipper Sewing Pattern for Women • Heather Handmade
- Free Slipper Sewing Patterns and Ideas
- Megan Ta Da: House Slippers To Be Sewn
- NativeTech: Making Woodland Style One-piece, Soft-sole, Center-seam Moccasins
- Step into Comfort: DIY Slippers to Keep Your Feet Cozy
- winter socks/house slippers10 MINUTES MAKING / Very easy even for beginners - YouTube
- Всего 4 шва, а тепло и комфорт вашим ногам обеспечен. Домашние тапки с теплой подошвой без выкройки. - YouTube
Un projet qui pourrait m'être utile pour m'entrainer les doigts !
Ingredients
- 500 grams ground beef
- 18 strips of streaky bacon
- 50 grams grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 egg
- 75 ml milk
- 50 grams breadcrumbs
- 2 tablespoons Italian or french herbs
- 1 tablespoon freshly ground black pepper
- 5 tablespoons your fav BBQ rub
- 5 tablespoons your fav BBQ sauce
Instructions
- With the exception of the bacon, BBQ rub and sauce, throw everything in a bowl and mix it up well until you have a smooth paste.
- Roll them into little meatballs, roll them through your BBQ rub and roll a piece of bacon around it.
- Use a toothpick to secure it into place.
- 40-45 minutes on the BBQ at 110-120 degrees (indirect heat). The more smoke the better. It will create a nice red smoke ring and amazing taste!
- Then turn them around, glaze them with your BBQ sauce. Another 40-45 minutes.
Ingredients
- Waxy potatoes
- 2 knobs butter
- Demi glace
- 4 sprigs thyme
- 2 cloves garlic
Instructions
- Peel a couple potatoes and trim both sides.
- Then if the potato is big enough cut it in half.
- Now cut the slices with a round cutter.
- Keep the trimmings for another recipe.
- Submerge the rounds in water and rinse them till the water is clear.
- After that dry them on some kitchen paper.
- Then pour some oil in a frying pan and pan fry the potato rounds with some salt.
- Once golden on one side turn them around and add some knots of butter.
- Pan fry till both sides are nice and golden and keep turning them if necessary.
- Now add some demi glace till the potatoes are halfway submerged and also add 4 sprigs of thyme and 2 cloves of garlic that are cut in half.
- Now cover the potatoes with some parchment paper and let them cook on a medium low heat for around 10 to 15 minutes.
- Once they’re cooked gently turn them around, turn off the heat and let them cool down for another 10 minutes.
- Then transfer the pommes fondant on a tray and glace them with the demi glace we just cooked them in.
- Now they’re ready to be used.
- You can keep them covered in your fridge for a couple of days and reheat them in an oven at 150 degrees Celsius for around 5 minutes.
- Don’t forget to give them a quick glaze before serving them.
- They’re great with a beautiful duck breast, some green asparagus and a tarragon sauce.