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Brioche perfect Marie Joly

I come back with the recipe after the Feast of myopathic

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rice vermicelli with prawns

500 g prawns washed and deveined 100g
neutral oil
2oignons means finely chopped
2gousses garlic

a cube of fish stock
500g rice vermicelli
2 carrots diced
300g green beans cut
half a cabbage, cut into thin strips
150g peas
a bunch of fresh coriander
3 pimentos

fresh ginger soy sauce
1tbs
honey juice of half a lemon
1tbs cornstarch

salt, Sichuan pepper (thank you wiss)

In a bowl, combine soy sauce, honey, cornstarch, ginger, lemon juice and pepper sichuan, marinate the shrimp

In a large skillet (or preferably a wok), saute onion in oil, add carrots, green beans, peas, and cabbage. Season with freshly ground ginger and Sichuan pepper. Simmer for some time, cutting time to time with a little broth fish. When the peas are cooked, add the shrimp with their marinade, cilantro and peppers cut into small pieces and cook for some time Meanwhile, boil water in a saucepan and boil the noodles according to package directions. Drain and add to vegetable mixture. Cook until noodles absorb all liquids. Serve hot in individual bowls

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Macedonia vegetables with his homemade mayonnaise

One thing I've learned to do since my youngest age, it's mayonnaise. At ten years old, my mother gave me to beat egg yolks with a fork, I was glad to feel useful and helpful, but beware if I were to turn the mayo ... and then one day, a family friend who lived in France brought us an electric mixer and it became for me a breeze, with splashes of oil, I added dropwise and the yolks of eggs that rode so fast ... we traded tips to improve the texture: do not put the oil drop by drop, but all at once, use vegetable oil is better, add an egg white just at the end, spoon mustard gives more hold, we even went so far make mayonnaise without eggs, with condensed milk ... and then varied the seasonings to taste, once you add the garlic, we replaced the lemon vinegar , We added some chopped parsley or capers, harissa gave a little color and spice ...

This time is long gone, as Mr. moghrama, which is a big fan of mayonnaise, always returns to home jars of mayonnaise in all kinds ... but I feel like from time to time to make at home, just for the pleasure of the taste of mayonnaise in my childhood, nostalgia, when you take us!
Mixed vegetables with mayonnaise

for Macedonia:
2carottes
150g peas
a medium cauliflower
a small potato
2 large onions
for mayonnaise
3jaunes egg
150 ml oil salt and pepper

juice half a lemon

Wash and cut all vegetables into small cubes, cook steamed
Season with salt, pepper and a drizzle of olive oil. Arrange on a dish and keep
Beat the egg yolks in a bowl add the oil drop by drop until firm enough mayonnaise
Add salt, pepper and lemon juice
Cover the salad with mayonnaise

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Verrines melon strawberries alleviated Stuffed Quail

Cavaillon melon

300 g strawberries

2 pots of yoghurt

1 / 2 jar of cream

4 tbsp sugar

the juice of a lemon

leaves mint for decoration
Using a melon baller, cut balls in the melon. Cut the strawberries into small pieces, add 2 tablespoons of sugar and lemon juice. Fill the glasses of fruits.Dans a bowl, whip cream with sugar, add the yogurt and mix well. Pour this mixture over the fruit, garnish with melon balls and mint leaves and refrigerate

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A small idea for a light dinner and nice: quail stuffed of chicken and raisins, which I wrapped in foil and browned in the oven, served with basmati rice seasoned with saffron and mixed with chicken: a treat

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My participation in the feast of myopathy (kitchen here and elsewhere)

Sunday, I will keep a small booth where I will sell for the benefit of our association, my rice Djerban, so if you want to taste this good rice and especially to meet me, come take a ride on the esplanade of the Roman theater in Carthage. There will be booths from different countries and you can also buy cakes, pies and all kinds of delicacies ... Come one, you rely on the myopathic

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yoghurt and maple syrup and brown sugar:; it treatable

My first yogurt was really not a yogurt, it was flowing, too thin and had a taste that was not like yogurt too, it may be due to the use of milk powder for infants, the second was a little better, but still flowing .. At that point I placed my yogurt on the highest shelf of the closet and forsworn to do ... But now Tunis CRIME AND CONDIMENT gives me water at the mouth (she I had to wear, to force her to watch caramel yoghurt which was featured on his blog for over a week here) and I give good advice that I followed Letter: The result: a good yogurt that is good, a good texture (well, I would not take photos like here), but I am at least satisfied and the yogurt has resumed his place on the worktop in my kitchen. Here is a copy and paste his valuable advice, thank you that? And speaking of yogurt, I think that you should follow these rules: - whole milk (not semi-skimmed) - 1 container of powdered milk (this is what gives this creamy, I do not like neither liquid nor too firm) - Let return to room temperature minimum temperature before putting in the refrigerator for 4 hours before serving. I hope you will sound so much healthier than c yogurt ready and so fun!. So:

a quart of whole milk
(less a pot of yoghurt, replaced by the maple syrup)
a pot of yoghurt
a pot of yoghurt (measure) milk powder
a pot of yoghurt
maple syrup 3 tablespoons brown sugar.
Warm milk, add maple syrup. Mix the yogurt with powdered milk and brown sugar, add milk and stir gently. Pour into pots of yogurt and turn on (the cycle lasts 12 hours on mine). Remove jars and let come to room temperature before placing in the fridge for at least 4 hours

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Cake soft heart, dates, honey and spices Cooking

125g butter 250g
honey
200g sugar 250g flour

1 tsp bicarbonate of soda
1 / 2 teaspoon baking powder
3càc ginger powder
1 tsp cinnamon 1 tsp
nutmeg
1 / 2 teaspoon powdered cloves
2oeufs
250ml milk
200 g pitted dates, chopped
150 grams of dark chocolate into pieces
In a large saucepan, melt butter over low heat with the honey without boiling. Add sugar, flour, baking soda, spices, eggs and milk.
Beat to a smooth paste
Divide the dates at the bottom of a cake pan (I've mixed the dough), pour half the mixture, place the chocolate pieces, pour the remaining half the pâte.Enfournez for 30 to 40 minutes
This cake is a real little delight, very aromatic, perfect for a snack or for p'tidéj

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here and elsewhere, gastronomy in the service of humanitarian

Association of myopathies in Tunisia will hold its annual bazaar

How to join the celebration "of kitchens here and elsewhere?

is participating in the festival "KITCHENS FROM HERE AND ANYWHERE" which will take place on Sunday 1 st June on the plaza theater of Roman Carthage you help AMT (Association of myopahtes of Tunisia) to provide a better quality of life and a better access to care for myopathy.
How?
- Providing meals, which will be sold to benefit TN the day of the event. -Provide
for raffle prizes.
- (*) Offer donations (clothing, books, decorative items, food or other ...) that will be sold at the bazaar on the day of the event.
- (*) Rent one or more tables (table 75d) to exhibit your products or crafts other than you sell your own. -Provide
financial subsidy.
Confident in your generosity and support for humanitarian causes we count on your participation in the feast of Myopathies of Tunisia.
(*) Industrial , companies, traders ...
Discover, taste foods from here and elsewhere and help be a lot

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Cheesecake Triple Chocolate

For crust:
125g chocolate cookie crumbs
1 / 2 tsp cinnamon
60g butter melted
For the filling:
4càs water
1tbs gelatin
375 g cheese
125ml milk
1 / 2 cup sugar 60g
white chocolate, melted
60 g of milk chocolate, melted
60g dark chocolate, melted

1 cup whipped cream

Line with parchment paper pan 20cm. In a bowl, combine cookie crumbs, cinnamon and melted butter, press onto bottom of pan 20minutes and keep cool until it is firm. Soften gelatin in cold water, dissolve over a bowl of hot water or microwave. Beat cream cheese with electric mixer until creamy. Add milk and sugar, beat until blended. Divide mixture into three equal parts, gently fold the melted white chocolate in one hand, chocolate milk in the second and dark chocolate in the past. Equalizing the gelatin in each share, equally divide the whipped cream in the preparations. Spread mixture white chocolate over crust, gently cover the mixture of milk chocolate, followed by the mixture of dark chocolate. Keep cool 3 hours until it is firm. Garnish with whipped cream and chocolate

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Recipe from Anne Wilson cheesecakes, meringues, diplomats
cup = 250ml

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Couscous with dried fruit and pickled onions: delicious delicacies from home

Do not look for the recipe the couscous in the books, it does not exist, it is a synthesis of different dishes that I adapted into a single

1kg and a half lamb
1kg fine couscous
1kg onion
200g raisins
200g dried prunes
200g dried apricots

150g blanched almonds
1 box of saffron
1bâton of cinnamon 1 tsp
smen
1 tsp sugar 1 dl
oil Olive
1 knob of butter
3 cases of honey
1tbs ginger

Cut the onions into thin slices, place in a pot with 2 tbsp olive oil , ginger, sugar, cover with enough water and let simmer for pickling to two hours. When the onions have lost all their water, add the raisins previously washed and soaked in water, a tablespoon of honey and let confire another hour. In the pot of coucoussier, put the remaining oil and sauté the meat, add the saffron diluted in a little water, cinnamon stick, cut enough water and cook over low heat. Prepare the couscous couscous and cook them with steam at the top of the couscous.
Ente time, wash the dried prunes and apricots and soak them some time in a little warm water. Heat the frying oil in a small stove and brown the almonds (they should be golden brown and crispy)

Drain the prunes and apricots, sauté in a skillet hazelnut butter and 2 tablespoons of honey. Book. When the couscous is cooked, add smen (low butter), sprinkle the meat broth and arrange on a plate of couscous service.Décorer
prunes, apricots, meat, almonds and candied onions with raisins.