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59 private links
- Miel Biologique | Miel de la Garde
- Produits sauvages et cueillette en forêt - Gourmet Sauvage
- The best hot sauce in Quebec | Tabarnasco
- Accueil - Tribe Kombucha
- Érablière du Coeur Sucré
- ACCUEIL - Pascal Le Boulanger
- La Manufacture – Distillerie Artisanale du grain à la bouteille – Distillerie la manufacture
- Microbrasserie la Veillée – Microbrasserie La Veillée
Vraiment intéressant pour savoir comment faire des tiroirs.
Comment changer la courroie de ma machine à coudre.
Sew along
- Seriously..I think it needs stitches.: Minecraft Mondays Sew Along
- Seriously..I think it needs stitches.: Minecraft Mondays #1: Steve
- Seriously..I think it needs stitches.: Minecraft Mondays #2: Creeper
- Seriously..I think it needs stitches.: Minecraft Mondays #3: Skeleton
- Seriously..I think it needs stitches.: Minecraft Mondays #4: Alex
- Seriously..I think it needs stitches.: Minecraft Mondays #5: Moo.
- Seriously..I think it needs stitches.: Minecraft Mondays #6: Oink.
- Seriously..I think it needs stitches.: Minecraft Mondays #7: The Village People
- Seriously..I think it needs stitches.: Minecraft Mondays #8: Wolf
- Seriously..I think it needs stitches.: Minecraft Mondays #9: Ocelot
- Seriously..I think it needs stitches.: Minecraft Mondays #10: Enderman
- Seriously..I think it needs stitches.: Minecraft Mondays #11: Squid
- Seriously..I think it needs stitches.: Minecraft Mondays #12: Witch
- Seriously..I think it needs stitches.: Minecraft Mondays #13: Zombie Pigman
- Seriously..I think it needs stitches.: Minecraft Mondays #14: Mooshroom
- Seriously..I think it needs stitches.: Minecraft Mondays #15: Snow Golem
- Seriously..I think it needs stitches.: Minecraft Mondays #16: Gold Steve
- Seriously..I think it needs stitches.: Minecraft Mondays #17: Zombie Villager
- Seriously..I think it needs stitches.: Minecraft Mondays #18: Blaze
- Seriously..I think it needs stitches.: Minecraft Mondays #19: Rabbit
- Seriously..I think it needs stitches.: Minecraft Mondays #20: Slime + a Giveaway!
- Seriously..I think it needs stitches.: Minecraft Mondays #21: Bonus Blocks -- Chicken Palooza
- Seriously..I think it needs stitches.: Minecraft Mondays #22: Bonus Blocks -- Ghast & Ender Dragon
- Seriously..I think it needs stitches.: Minecraft Mondays #23: Bonus Blocks -- Spider, Cave Spider & Pick Axe
- Seriously..I think it needs stitches.: Minecraft Mondays #24: Bonus Blocks -- Guardian, Elder Guardian & Polar Bear
- Seriously..I think it needs stitches.: Minecraft Mondays #25: Bonus Blocks -- Sword & Shulker
- Seriously..I think it needs stitches.: Minecraft Mondays #26: Bonus Blocks -- Siamese Cat, Sheep, and Diamond Steve
- Seriously..I think it needs stitches.: Minecraft Mondays #27: Bonus Blocks -- Magma Cream & Magma Cube
- Seriously..I think it needs stitches.: Minecraft Mondays #28: Bonus Blocks -- Water Bucket & Potion Bottle
- Seriously..I think it needs stitches.: Minecraft Mondays #29: Bonus Blocks -- Wither & Wither Skeleton
- Seriously..I think it needs stitches.: Minecraft Mondays #30: Bonus Blocks -- Puffer Fish & Silver Fish
- Seriously..I think it needs stitches.: Minecraft Mondays #31: Bonus Blocks -- TNT & Grass Cubes
- Seriously..I think it needs stitches.: Minecraft Mondays #32: Bonus Blocks -- Iron Golem & Heart
- Seriously..I think it needs stitches.: Minecraft Mondays #33: Bonus Blocks -- Bat, Herobrine & Zombie
Tissu imprimé
- Licensed Cotton Fabric | Minecraft Pixels Green
- MINECRAFT style Cotton Fabric - ideal for Curtains Cushions Crafts - Ellbee Fabrics
- Licensed 53 - Minecraft friends – Rain Forest Fabrics
- Licensed 65 - Minecraft Alex & Steve – Rain Forest Fabrics
- Mindcraft tools- Licensed 67 – Rain Forest Fabrics
Divers
- Fundamental Concept: Seam Allowances
- The Starting Shape: Cube/Bucket Shaped Bag
- If the Side Lengths are Equal, It Will Sew*
- Zips
- Pleats
- Darts
- Software
- Have fun!
- Joanna Blüm Studio
- Bucket Hat Sewing Pattern PDF / Easy Sun Hat Tutorial / DIY Fisherman Summer Hat 5 Sizes unisex Xs Thru XL Instant Download - Etsy Canada
- How to Sew Bucket Hat for Beginners | GA001 - YouTube
- Free Bucket Hat Sewing Pattern • Heather Handmade
- Checkpoint Charlie Hat : 7 Steps (with Pictures) - Instructables
- Fedora Hat Tutorial and Pattern - Melly Sews
- FREE Bucket Hat Pattern by AppleGreen Cottage - in 5 Sizes!
- How to Sew a Reversible Sun Hat
- Mens Sun Hat PDF Sewing Pattern Reversible Brimmed Sunhat
- Sorrento Bucket Hat - Digital Sewing Pattern – Elbe Textiles
- Create Your Own Tool Roll - YouTube
- How to Make a Tool Roll Bag With Zippered Pouches - YouTube
- How to Make a Waxed Canvas Tool Roll for Wrenches - YouTube
- Make a Waxed Canvas Tool Roll (With Pattern) - YouTube
- Pickle-Project_-Variations-on-the-tool-roll.pdf
- Super Roll Tool Roll,Multi-Purpose Roll Up Tool Bag, Wrench Roll,Canvas Tool Organizer Bucket,Car First Aid Kit Wrap Roll Storage Case,Hanging Tool Zipper Carrier Tote,Car Camping Gear : Amazon.ca: Tools & Home Improvement
- Tool Rolls, The Fabric Design Challenge That Can Tidy Up Any Workshop | Hackaday
- Comment coudre une trousse à ustensiles - YouTube
Ingredients
- Flour - 700g
- Water - 500ml
- Salt - 25g
- Olive Oil - 30g
- Active Dry Yeast - 1 tsp
Instructions
- Mix the yeast in the water and add half of the flour, mix until it reaches a creamy consistency.
- Add the remaining flour, knead till absorbed.
- Add the salt, knead till absorbed.
- Add the oil, knead till absorbed and let rest covered for 10 minutes.
- Fold the dough on itself for 3 times every hour and then place on and olive oiled baking sheet.
- Press down with fingers and let it rise another 30m.
- Press down with your fingers again.
- Add a solution of water and oil on the focaccia and some flaky salt.
- Bake at 450F for 16-18m and enjoy!
Ingredients
- 280g bread flour
- 33g sugar
- 5g salt
- 30g soft unsalted butter (dough)
- 4g dry instant yeast
- 15g eggs
- 145g milk
- 125g unsalted butter (roll-in)
Instructions
- Make the dough, chill in the fridge overnight.
- Laminate with 1 double and 1 single fold, roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- Divide into 8 pieces, stack them, laminate, and roll.
- Bake at 375F for 22-25 min.
Ingredients
Sweet stiff starter
- 30g starter
- 90g bread flour
- 40g water
- 15g sugar
dough
- 230g bread flour
- 20g sugar
- 4g salt
- 1 egg (55g)
- 110g milk
- 20g butter
Cocoa paste
- 10g dark cocoa powder
- 15g water
Instructions
- Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
- Mix everything except butter till dough comes together and is strong.
- Add butter gradually and knead until fully incorporated and dough achieves window pane.
- Split dough into two equally
- Add the cocoa paste to one of the dough and mix to combine
- Rest the dough for 15mins
- Roll out the two dough and stack one on top of another with 1/3 offset
- Make a single fold and chill in fridge for 15mins
- Roll out the dough into rectangle
- Roll up from one end to another (like rolling Swiss roll)
- Score the dough and place into greased tin (20x10x10cm)
- Proof 3.5-4hr at 28C or until dough fills 90% if the tin
- Egg wash (optional)
- Bake at 180C for 40-45mins
These fluffy sweet potato buns are the perfect vehicle for any type of burger or sandwich! They are incredibly easy to make and stay soft for days. Recipe makes 6x4.5” burger buns best for 8oz burger patties.
Ingredients
- 450g bread flour
- 120g whole milk
- 160g mashed sweet potato
- 25g granulated sugar
- 9g kosher salt
- 7g instant yeast
- 2 large eggs
- 60g unsalted butter
Instructions
- Cook a small-medium sized sweet potato until it can easily be pierced by a fork. Let cool, then measure out 160g and mash until smooth
- To the bowl of a stand mixer, add the mashed sweet potato along with all other dough ingredients except for the butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter a few pieces at a time and knead until smooth
- Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until doubled in size
- Divide the dough into 6 equal sections and shape them into balls.Then gently flatten (either using your hands or a rolling pin) so they are about 4-4.5” in diameter
- Cover and let rise for ~30mins-1hr or until the dough has grown in size and fills up the ring molds
- Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until deeply golden brown
- Boxy Duffle Bag Sewing Pattern: Gorgeous!
- Canvas Duffle Bag PDF PATTERN — TYTKA Studio
- Cargo Duffle Free Pattern: Robert Kaufman Fabric Company - ♥
- Classic Safari Duffle - Sew4Home - ♥
- Day To Day Duffle Bag Sewing Pattern
- Doable Duffel (PDF Pattern) – Ma Tante Quilting
- Favorite Overnight Duffle - Sew4Home
- LearnMYOG Porter Duffle - ♥
- Roomy Canvas Weekender Duffle - Sew4Home
- Travel Duffle Bag 2.1 | ByAnnie.com
- Weekender Carryall Duffle - Sew4Home
Base Macaronnade Amandes & Noisettes
Ingrédients
- 80 g de blancs d'oeufs (= 2 gros blancs)
- 50 g de sucre semoule
- 60 g de sucre glace
- 40 g de poudre d'amandes
- 30 g de poudre de noisettes
- quelques noisettes hachées
Instructions
- Préchauffer le four à 200°
- Poser le cercle à entremets (24cm de Ø) sur une plaque à pâtisseries recouverte d'une feuille de papier cuisson.
- Monter les blancs d'oeufs en neige et les serrer avec le sucre semoule.
- Dans un saladier, mélanger le sucre glace avec les poudres d'amandes et de noisettes. Ajouter la meringue et mélanger délicatement à l'aide d'une maryse pour ne pas la faire retomber.
- Verser l'appareil dans le cercle à entremets et bien l'égaliser à l'aide d'une spatule. Saupoudrer de noisettes hachées.
- Cuire 10 min à 200°
- Retirer du four et laisser tiédir sans toucher.
- Une fois le biscuit refroidi, le décoller délicatement du cercle et le réserver dans un récipient hermétique pour éviter qu'il ne dessèche.
Fondant aux Pommes poêlées
Ingrédients
- 1 kg de pommes
- 50g de cassonade
- 1 sachet de sucre vanillé
- 2 cuillères à soupe de Calvados
- 40g de beurre ½ sel
- 3 œufs
- 6cL de crème liquide
- 1 cuillère à soupe de fécule
Instructions
- Baisser le four à 180°
- Éplucher et couper en morceaux les pommes (sucrées, acidulées et croquantes: j'ai utilisé des Melroses).
- Les faire caraméliser avec la cassonade, le sucre vanillé et le Calvados.
- Ajouter alors le beurre mou et coupé en parcelles.
- Couvrir et laisser cuire 15 à 20 min.
- Découvrir et laisser refroidir.
- Dans un saladier, mélanger les œufs entiers avec la crème, 2 cuillères à soupe du jus de cuisson des pommes et la fécule.
- Égoutter les pommes et les répartir dans le moule à génoise (22cm de Ø), recouvrir de l'appareil.
- Cuire 40 min à 180°.
- Laisser tiédir et démouler délicatement. Réserver sur une grille et au frais.
Sablé Breton
Ingrédients
- 60g de sucre semoule
- 30g de jaunes d’œuf (= 2 jaunes d'oeufs)
- 70g de beurre ½ sel
- 95g de farine
- 4g de levure chimique
Instructions
- Blanchir les jaunes avec le sucre au fouet et incorporer le beurre très mou.
- Ajouter la farine tamisée avec la levure chimique en mélangeant le moins possible, on obtient une pâte assez collante.
- Entreposer 30 min au réfrigérateur, la pâte va se raffermir et sera ainsi plus facile à étaler.
- Abaisser la pâte au centre du cercle (20cm de Ø).
- Cuire 25 min à 180°, le sablé doit rester blond.
- Laisser refroidir.
Mousse au Caramel & copeaux de chocolat
Ingrédients
- 100g de sucre en poudre
- 20g de beurre salé
- 8g de gélatine en poudre (= 4 feuilles)
- 20 + 40 cL de crème fleurette
- 50g de copeaux de chocolat noir
Instructions
- Ramollir la gélatine dans un grand volume d’eau froide.
- Mettre le sucre dans la casserole et le laisser cuire "à sec" en caramel en remuant de temps en temps pour éviter qu'il ne brûle.
- Le décuire avec le beurre coupé en parcelles et les 20 cl de crème. Remuer, incorporer la gélatine ramollie et essorée et laisser chauffer quelques minutes encore sans cesser de remuer.
- Laisser tiédir.
- Fouetter les 40 cl de crème en chantilly pas trop ferme, juste de quoi obtenir un bec souple.
- Incorporer 2 c à s de crème fouettée à la sauce caramel et remuer sans précaution pour détendre l'appareil. Ajouter le restant de la crème fouettée et l’incorporer cette fois-ci délicatement à l’aide d’une spatule.
- Ajouter finalement les copeaux de chocolat.
Montage
- Positionner le cercle à entremets sur un plat de service.
- Placer en 1er la base macaronnade aux amandes & noisettes, recouvrir du fondant aux pommes poêlées et finalement du sablé breton.
- Couler la mousse au caramel & copeaux de chocolat.
- Lisser et réserver au frais 4 à 5 heures.
- Décercler le plus délicatement possible et décorer (fils de caramel & disques de chocolat noir).
- Andrew Trifold Wallet PDF Sewing Pattern (includes SVGs, A0, Projector – Linds Handmade Designs
- Easy Wallet Pattern with 2 Card Pockets
- iThinksew - Patterns and More - Free AirPods / Pro case PDF Pattern
- Minimalist Wallet PDF Pattern – Noodlehead Sewing Patterns
- Simple Wallet Tutorial and Pattern ~ DIY Tutorial Ideas!
- Le Porte-Cartes - Tuto Couture - YouTube
- the Mustard Seed wallet PDF sewing pattern (includes SVGs) – Cherishing Today Designs
- The Wallet Gift-Giving Set PDF – Thread Theory
- Tutorial - Business Card Wallet with Fold Over Elastic Closure - Orange Bettie
- Wallet Pattern by Sew Sew Patterns
- Wristlet Key Fob and Card Wallet - Free Sewing Pattern
- DIY A card wallet that even beginners can make very easy / sewing tutorial [Tendersmile Handmade] - YouTube
Note : penser à ajouter une protection contre les ondes électromagnétiques. → RFID Blocking Fabric $36.96/m – Rain Forest Fabrics
Ingredients
- 2 cups of flours (white wings all purpose flour)
- A pinch of salt (local brand)
- ½ tablespoon of baking soda (local brand)
- 1½ tablespoon of olive oil (Colavita extra virgin olive oil)
- ¾ cups of warm water
Instructions
- Pour dry ingredients into the bowl.
- Stir them evenly with a spoon for around 30 seconds
- Use the same spoon add olive oil
- Use the same cup for adding 3/4 cup of water.
- Stir the mixture lightly with the spoon till it looks like breadcrumbs.
- Knead the dough to a ball
- Put in the remaining bit as you fold the dough.
- Wet your hands and rub the surface gently.
- Set it in the bowl for around 15 mins at room temperature.
- Divide the dough to 6 equally sized balls.
- Pour extra flour on the top left hand corner of the board.
- Dust your board, roller and hands with flour.
- Knead the dough slightly flat.
- Put it on the board.
- Roll it towards and away from you.
- Dust a bit of flour then flip the dough.
- Turn it 90 degrees so you always roll along the shorter side.
- Keep doing that till you reach the desired thickness
- Get your pan over the high heat, no oil required.
- Put your palm on top, If you feel hot air over, turn it to mid strength.
- Lay the rolled dough on the pan flat.
- Flip when you see small bubbles (within a minute usually)
- Take the tortilla out, put in a dish.
Facile et rapide à faire. Il faut que j'améliore ma méthode de mise en forme. Mes tortillas étaient un peu trop épaisses. Par contre, c'est nettement mieux que ce qu'on trouve à l'épicerie du point de vue des ingrédients.
