Le blog pâtisserie de Céline - Les Yeux Grognons
Easy-to-Grow Varieties Make a Great Family Gardening Project A gardening activity for the whole family Grow a variety of veggies, herbs, and edible flowers Quick-maturing varieties ready to harvest in as little as 45 days From our good friends at High Mowing Organic Seeds, here's a collection the whole family can grow and enjoy! These varieties mature faster than most (we know how impatient the kids can be!) and are a great way to introduce young people to the incredible fresh flavors of home grown food. Munch on your harvest fresh from the garden or incorporate into your cooking. GSC Exclusive.
食パンのレシピです。 やっぱり作ってしまった…ε-(´∀｀; )竹炭パウダーで大人なマーブル食パン完成♡
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Much delayed, my flight arrived around 4:30 am, and in a blearily bedraggled state I succumbed to the convenient but costly allure of a taxi – a rare occasion considering the state of my net …
Denne hindbær-rabarberkage gemmer på den lækreste blondie med rabarber, praliné, lidt alkohol og en sommerlig mousse med hindbær og rabarber
I finally put my Pinterest boards to use and tried something new! For Meatless Monday, I always start the day with a big filling smoothie. Usually I use Greek yogurt but I wanted something totally different. This is what my “pinspiration” was. PinI did the spinach with apple and banana and water and it came […]
It's nearly that time of the year again! The highly anticipated festival of the year for millions okay, billions of Chinese all...
Blackcurrant and Lime Entremet
ほんのり桜風味のサブレで、桜のバタークリームと求肥で包んだ桜餡をサンドしました。 バタークリームで余ったイタリアンメレンゲは、メレンゲ菓子にするのがおすすめです。
Pisco Brandy, Benedictine, Lemon, Egg White and Merlot Syrup
Hey all! It's Anne! Still remember me?! Was planning to make these pretty dessert more than a week ago for our visitors ...
DO try this at home! Especially with the kids. For some reason, the need for blue food coloring keeps coming up. And even though “all things in moderation” is a beloved maxim around her…
Checkerboard Cookies
あんパンのレシピです。 あんぱんに切り込みを入れて耳を作ってうさぎ♡2013.5.18話題入り♡皆様に感謝♪
מילפיי כזה עדיין לא אכלתם! טוויסט טעים לקינוח הקלאסי: מילפיי שוקולד ואגוזי לוז. שכבות של בצק עלים מקורמל עם מלית רכה של שוקולד וממרח אגוזי לוז
These mini almond cakes are filled with chocolate chips and topped with a luscious chocolate ganache. Easy to make, they are also known as chocolate financier cakes (tigres).
Explore by Beatricess' 5030 photos on Flickr!
In so good #13, Jordi Bordas demonstrate again that the B•Concept method expands the creative possibilities of patisserie with the aim of achieving creations which are better adapted to current consumer demands, regarding an appropriate adjustment in the amount of fat and caloric intake; and all this without sacrificing maximum flavor. Buy now
Voici une petite recette toute gourmande pour me faire pardonner de mon manque de présence en ce moment sur le blog, des madeleines (bon elles ont pas une super bosse) au coeur coulant de caramel. Vous pouvez remplacer le caramel par du chocolat, de...
I am back to crazy 'Masterchef Australia' watching days. With the current season going on at number 8, I realized that I have missed many seasons in between my first tryst with the series. It all started with series 2 and I remember those days when Dinner was finished by 9 PM so that I could indulge in some non-stop gastronomic ride. My baby, Vaanya was then just few months old and needed attention all the time. Vishal and me would take turns to look after her while we eagerly watched each episode very religiously. This season my interest got rejuvenated and I have been ogling and drooling at all the artistic desserts that have been put up. Plating is the key in making even a simple dish shine and stand out in front of complex ones. With all this in my mind, I decided to try my hands in a simple dessert with different elements and a pretty plating technique. Firstly, I decided to hero the fruit-Lychee and pondered on all the other components which can go along with it. In terms of flavours, I decided to pair my lychee with ginger and coconut. So, the idea of ginger biscuits crumb and a coconut lemon curd came into my mind which sounded like a perfect harmony to my lychee pannacotta. I used some thickened grape juice to brush the plate and then very patiently decorated all the components on it. My over excitement led me to try 2 different platings with the same dessert. I am super mighty happy with the outcome. Do share your thoughts on the dessert. Will mean a lot to me. Components : Lychee Pannacotta Ginger biscuit crumb Coconut and lemon curd Reduced grape juice Fresh lychees Mint leaves Ingredients and Procedure: Lychee Pannacotta : 1 cup cream (I used Amul) 9-10 lychees, peeled and deseeded 2 tbsp sugar, powdered 1 1/2 tsp gelatin powder Blend the lychees in a mixer and strain. Bloom gelatin in 1 tbsp cold water and allow it to get spongy for about 5 minutes. Heat cream and sugar on medium heat and add the pureed and strained lychee mixture. Do not let this mixture boil. When the mixture is warm enough to touch, add the bloomed gelatin and mix well. Pour in moulds of your choice. I chose my small spherical moulds and some silicon cupcake moulds. Refrigerate for 4 hours. Ginger Biscuit : 1/2 cup all purpose flour 4 tbsp brown sugar, powdered 25 gms butter, room temperature 1/4 tsp baking powder 1/4 tsp baking soda a pinch of salt 2 tsp dry ginger powder Beat butter and sugar till light and fluffy. Add baking powder, baking soda, dry ginger powder, salt to all purpose flour. Add flour mixture to butter-sugar mixture and mix well. Knead the mixture to a dough and cling wrap it. Refrigerate for 1 hr. Preheat the oven to 180 degree Celsius. Roll the dough and cut round shapes from it. Place on a baking paper lined baking pan and bake for 15-20 minutes. Coconut and lemon curd : 1 egg yolk 2 tbsp powdered sugar 25 gms butter, cut in cubes 1/4 cup coconut milk 1 tbsp lemon juice Take egg yolk and sugar in a bowl and put on a double boiler on low heat. Keep stirring the mixture. Add butter cubes and mix well. Add coconut milk and stir till it thickens for about 3-4 minutes. Finish with adding lemon juice and mix well. Allow to cool and then transfer to a piping bag. Plating : Brush your plate with the reduced grape juice which is made by simply putting grape juice in a pan and heating it till it thickens. Crumble the ginger biscuits and put them on the plate in a round shape, a little bigger than the pannacotta size. Demould the Pannacotta and gently put on top of the ginger biscuit crumb. Add some fresh peeled and deseeded lychees. Pipe the coconut lemon curd in intervals and finish with arranging fresh mint leaves. Happy Masterchef Inspirations Amrita
