Daemon Toolsmount And Blade

Chouquettes

Terrible, I just found the recipe ... and here I am with an urge to chouquettes appalling! Then I planned to make waffles!

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For twenty chouquettes

Preparation: 25 min

Cooking time: 20 min

12.5 cl 12.5 cl water

milk 100g butter half salt
or 100g unsalted butter + 1 / 2 tsp. Coffee shaved
salt 2 tsp. Coffee shaved
sugar 150g flour 4 eggs

50 g pearl sugar and 1 beaten egg for finishing
Utensils:
a pastry bag fitted a smooth end
Preparation Recipe

Preheat oven to 180 ° C (gas mark 6).

Pour milk and water in a saucepan. Add butter, salt and sugar.

Bring to a boil over medium heat, stirring occasionally.

From the beginning of the boil, remove from heat and add flour all at once.

Stir rapidly with a wooden spoon until batter is well blended.

Put the saucepan over low heat and stir constantly to dry the dough.

Pour this batter into a large bowl. Beat the eggs with a fork and add them gradually, stirring vigorously.

The dough should be homogeneous and have the consistency of mashed a bit sticky but that falls from the spoon.

Place the pastry bag lying on a container by collapsing the edge outwards. Fill the bag with the choux pastry.

Form balls of dough 4 to 5 cm in diameter on the baking sheet, spacing them well because the dough will expand during cooking.

If you do not have a pastry bag, draw the dough using a tablespoon and drop it onto the baking sheet. Flatten slightly

your cabbage with a fork dipped in egg batter battu.Saupoudrez with pearl sugar and bake for 20 minutes. The

chouquettes must be properly inflated and dorées.Laissez cool on a rack and enjoy.

All videos are shot in Weeks Pascale Olivier Berte
cooking workshop Behind the Scenes of the Chief

http://www.goosto.fr/recette -de-cuisine/chouquettes-10010560.htm? xtor = EPR-23

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Waffles

never made waffles in my life ... So big first.

Already Waffle borrowed from my mother ...

Then search for easy recipes

and that of Bocuse I noticed there are a lot of time ...

for it, no luck, I miss the cream ...

Conclusion: I'll do the classic recipe.

waffles grandmother bocuse

dessert chef Paul Bocuse and Roger JEALOUS
-> Cost: 2 Euro (s) per person

for 4 pers.
200 g of cooking chocolate and 60%

250 g flour

50 g starch

170 g butter

360 g double cream

4 eggs

4 egg yolks

1 / 2 cups whole milk

160 g caster sugar

30 g icing sugar

a pinch of salt
1) Put 250 grams of flour into a bowl

dig a well,

pay successively in the latter

125 g water cold

150 g melted butter

1 / 4 pint of double cream,

then stir with a whisk.

Add a pinch of salt,

2 pinches granulated sugar,

and stir in 4 egg yolks.

The dough should be smooth and homogeneous without lumps, and should make the "ribbon", ie it must take place without breaking when it is allowed to flow from the top of the whip .

Let the dough rest 1:30.

2) Mount vigorously 4 egg whites with a whisk in a bowl with 1 small spoon of sugar.

3) Mix half the whites into the batter using a wooden spatula, then stir in the second half very gently lifting the whole.

Allow this device at room temperature.

4) Cut 200 g cooking chocolate 60% apart.

Gate 1 / 2 cups whole milk to a boil in a saucepan. Then add the chopped chocolate, turn off the stove and stir with a whisk until chocolate is melted.

5) Mix vigorously with a whisk 4 egg yolks with 125 g caster sugar until the mixture whitens.

Then add 50 g starch without much work.

6) Heat the milk and chocolate mixture without boiling.

When the mixture is hot, pour over the yolks bleached, mix well with a whisk.

Then pour everything into the saucepan, boil, whisking constantly.

At the first boil, remove the pan from the hob, stir in 3 tablespoons of double cream and 20g butter cut into small pieces.

Pour the cream chocolate in a bowl and let cool to room temperature.

7) Preheat the waffle iron . Then make 16 waffles, they should be golden.

8) Serve waffles with powdered sugar ice cream with chocolate.

Optional: And for big appetites, you can decorate the chocolate wafers with whipped cream.

source: http:// bonappetitbiensur.france3. fr/recettes.php3? Id_article = 99

Waffles Household

Preparation time: 5 min

Cooking time: 5-10 min

for 2 to 3 people :

- 50 g caster sugar

- 30 g butter

- 60 g flour

- 1 egg

Works in a bowl 50 grams of sugar powder with 30 g of butter,

add 1 egg and 60 g of flour.

Dilute with milk until the dough is clear.

flavored with a little vanilla (vanilla extract) or cinnamon powder.

bake a waffle iron in 5 minutes or more but in this case monitors

source: http://www.marmiton.org/recettes/recette.cfm? num_recette = 61013

Waffles, classic recipe

To: 30 waffles about

Length: 45 min Difficulty
: easy

500g flour

5 eggs

125g butter

100g sugar

1 packet of vanilla sugar

1 packet Yeast Chemical

70cl milk

a half glass of lager light

salt

Icing sugar

fats for mold

Sift flour and dig into a fountain.

the center, add egg yolks, sugar, a pinch of salt, sugar, vanilla and yeast.

Furthermore, melt the butter over low heat in small saucepan.

Add this mixture to the batter and stir for a few minutes.

Finally add the warm milk and beer and mix until dough is smooth.

Stir previously beaten whites until stiff.

Let stand for 1 hour in a cloth covering.

Grease the waffle iron and heat it.

When hot, pour mixture and cook 3 minutes or less waffle.

Do not keep the waffle forcibly closed because the dough when baked, it rises and rises volume.

Sprinkle with icing sugar.

Consume immediately until they are crisp ...

Hint: You can flavor the dough with a few drops of almond extract, water or orange blossom cinnamon

source: http: / / www.cuisine-recettes.com/recettes/gauffre.html

Other sites:

http://www.b-recette. be / misc / waffle-of-brussels-a-la-creme-mocha Gueuze . Htm

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http://www.tafaim.com/recette-cuisine-774/ waffles-a-la-vanilla . html

Low Hair Or Mini Afro

drink Irish, Irish Coffee (Irish Coffee)

Ingredients 1 cup:

125 ml strong coffee

70 ml single cream or whipping cream thick enough a little whipped

35 ml Irish whiskey

2 tsp. to coffee brown sugar

Finish: ground cinnamon, nutmeg or cocoa powder bitter

Choose a sturdy glass and heat with a capacity of about 230 ml.

The warm by pouring the boiling water. Wait until the glass is heated and then empty it.

Put the sugar in the glass and pour the hot coffee. Stir to dissolve sugar.

Pour whiskey.

Operation delicate very gently pour the cream dragging on the back of a spoon. This method avoids it mixes with the coffee.

Sprinkle with a spice of your choice or cocoa.

Or, more simply ....

2 tall glasses, preferably thick

2 spoons (one for each ingredient) coffee

2 tablespoons cane syrup

4 tablespoons whipped cream whiskey

Pour into glasses
the cane syrup and whiskey.

Switch to microwave 15 seconds.

Pour the coffee into the glass aidaint you in the back of a spoon so it does not mix with the whiskey.

Place the whipped cream and sprinkle lightly with powdered coffee.

Cheers!

Source: Tourism

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Irish cuisine: The recipe for porridge

Ingredients (for one person):

a glass flakes Oat
three glasses of milk brown sugar

In a saucepan, put the oatmeal and milk.

Stir the mixture and cook one to two minutes.

boil and add brown sugar according to taste.

Finish cooking over low heat.

Tip:

a spoonful of chocolate powder or honey for breakfast laughing. Personally, I prefer with raisins ...

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Irish cuisine: Galette Oatmeal

Delicious oatmeal cookies any tender and delicious, perfect for breakfast slathered ptit butter or jam. They contain no fat: no butter or oil; oatcakes rather healthy to enjoy at room temperature or toasted!

A recipe from the book by Linda Collister "Morning Delight"

8 shares:

200 g flakes Oat + extra for sprinkling

300 g flour 1 teaspoon salt 1 teaspoon
bicarbonate
40 cup whole milk 2 tablespoons
coffee lemon juice freshly squeezed

(You may add a little sugar, raisins or other if desired)

Mix dry ingredients coarsely in a mixer.

Combine milk and lemon juice and pour slowly into the mixer running.

The dough should be soft and not sticky.

Turn dough onto surface dusted with oats and roll in it.

Form a slab of 23 cm in diameter and 5 cm thick.

Place on a greased baking tray.

Using a sharp knife, precut 8 shares.

Bake 20 minutes in a preheated oven at 190 ° C (gas mark 6 / 7).

The cake should be firm and golden.
Cool on a wire rack. Serve immediately or
toast each hand.

Palace of Delights

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Irish food: Chicken and Leek Pie (chicken and leek pie)

with this "Chicken and Leek Pie is a pie Chicken and Leek.

A rich tart flavor that is worth discovering, simple and very tasty: crispy, golden dough and a filling made with chicken, leeks, shallots, white wine and cream melted to perfection ...

SMALL PIES FOR 4:

500 gde cooked chicken
3 leeks
1 knob of butter 1 shallot, minced

10 cl white wine
20cl single cream 1 teaspoon
. chopped parsley 1 tablespoon chopped
. chopped chives Salt and pepper

A roller mill
puff pastry 1 egg yolk and a little milk to glaze the pastry

Preheat oven to 200 ° C. Cut cooked chicken into cubes and set aside.

Open the leeks in half, wash them and slice them.

In a skillet, melt butter, add minced shallot and saute 2 minutes.

Add sliced leeks and cook over medium heat, stirring often, for 4 minutes.

Add the white wine, stir and cover.

Simmer on low heat until all liquid be reduced.

Remove pan from heat, add cream and stir.

Season with salt and pepper and add herbs.

Taste and add more salt if necessary and / or pepper.

Put chicken pieces in a round dish 23 cm in diameter.

Place leeks in cream on top.

Unroll the puff pastry and place it on the dish.

With your fingers, do it gently into the mixture and between the sides of the dish.

Bask entire surface with egg yolk mixed with a little milk, using a brush.

Form a tube with a piece of aluminum foil, incise the middle of the cake and place the tube.

Put the pie in the oven for 20-30 minutes until golden brown it either.

Palace of Delights

Southwestern Dishware

Irish cuisine: Welsh Rarebit

toasts of bread toasted topped with melted Cheddar preparation (or Chester) and beer then browned in the oven, it's a nice little dish of comforting and enjoyable season.

TOAST FOR 4:

4 slices of bread
200 g grated Cheddar or Chester
8 tablespoons of brown ale or a good
teaspoon mustard
A trait Wocerstershire
Sauce 50 g butter
Salt, pepper

Melt the butter in a saucepan.

Add the grated cheese and toss gently to melt, forming 8 to the wooden spoon to do the cheese clumps ball.

Add beer, mustard, dash of Wocerstershire sauce, a pinch of salt and pepper. Mix.

Toast bread in a skillet with butter on one side. Coat the slices with cheese mixture.

To broil a few seconds under the broiler and serve immediately.

source: the palace of delights

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Irish cuisine: a St. Patrick's coleslaw

Salad Coleslaw
Preparation time: 25 minutes

Cooking time: 30 minutes

- 2 tablespoon (s) coffee lemon juice

- 120 g carrot (s)

- Salt, pepper

- 20 cl of peanut oil

- 1 tablespoon (s) tablespoon Mustard

- 600 g Cabbage White

- 1 Yellow (s) Egg (s)

- 1 Onion (s) mean (s)

Wash the carrots and cabbage. Peel the onion. Grate them.
Make a mayonnaise with one egg, mustard and oil.
Mix carrots, cabbage, onion and mayonnaise.

Add the lemon.

salt and pepper.

Serve chilled.

Face Hot After Eating/diabetes

Eating without pleasure: a key to understanding obesity?

What feels good can not wrong: surprising in a study, the first of its kind, U.S. scientists emphasize that obesity affect people who eat without pleasure, while those who enjoy would be protected.

Why?

Because when a woman drinking a milkshake, for example, and the pleasure derived from it is insufficient, it compensates by eating more than a another who relish.

Witness the reading brain scans (MRI), by American scientists whose research is published in the latest issue of the journal Science.

"Over the milkshake taste is blunted, the greater your chances of gaining weight," says Dr Eric Stice Research Institute (Oregon), who led work.

A balanced diet and exercise are the main protective factors against overweight.

But scientists have long known that genetics plays an important role in the onset of obesity and that the culprit is probably the dopamine, a brain mediator who represents the key to feeling plaisir.Manger temporarily stimulates dopamine levels.

brain scans suggest that the obese have fewer dopamine receptors in their brains than lean people .

And a particular gene variant, the Taq1A1, is correlated with fewer dopamine receptors. "

This article makes us one step" said Dr. Nora Volkow, the U.S. National Institutes of Health (NIH), dopamine specialist who has long studied the obesity link. "This work shows that the gene is associated greater vulnerability for obesity and asks the question why. How the brain works does it take to make a person more prone to compulsive eating and obesity? "Added the specialist.

reaching this observation, Stice team first sought to study the brain's immediate reactions to food front: move inside an MRI machine skews the measurements, which precluded the opportunity to drink their milkshake for women radiological examination.

Dana smalll, neuroscientists, has solved this problem by using a special syringe delivering directly into the mouth a small amount of milkshake or a neutral solution, to practice without consideration to the participants bougent.Les researchers then recruited volunteers: 43 female students aged 18-22 years and 33 adolescents 14 to 18.

According to the calculation of body mass index, the girls were very thin to obese .

The brain scans showed that a key region, the dorsal striatum, the pleasure center rich in dopamine, became active when the guinea pigs tasted the milkshake, but not when they tasted the liquid neutral .

Yet that brain region was far less active in overweight people than in thin and those who have this genetic variant A1, the researchers said.

In addition, women who had this gene version were more likely to grow in the year .

This is a small study with few gene carriers, and it must be verified, said Volkow.Toutefois, it could have important implications.

Volkow, who heads the National Institute of Drug Abuse, notes that "dopamine is not used at pleasure." She plays a role in conditioning-dopamine levels affect drug addiction-and the ability to control impulsivity .

She wonders if instead of proving they eat to compensate for the lack of pleasure, which is the conclusion of Stice, the study does not show that people with malfunctioning dopamine in fact eat because they are impulsive.

Anyway, at the level of taste, most people tested find the tasty milkshake ... That reaction is subconscious brain.

If doctors can determine who owns the risk gene, children especially, so could be directed "towards sports or other that give them satisfaction and pleasure and dopamine, but that is not food ... and not to accustom their minds to bad food, "said Stice, a clinical psychologist who has long studied obesity.

http://www1.alliancefr.com/manger-sans-plaisir-une-cle-pour-comprendre-l-obesite-news0, 106.5080. Html

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Now you can find me at this new address

Noise in the kitchen

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Mauro Colagreco appointed chef of the year

NOUVELOBS.COM 10/20/2008 24:46
The Gault-Millau awards three hats and 17 out of 20 the leader of Mirazur in Menton, already awarded "Newcomer of the Year "in 2007.

Château de la Muire in Tinqueux (Marne) is dedicated "Establishment of the Year".

Mirazur The head of Menton (Alpes-Maritimes), Mauro Colagreco , was named "Chef of the Year" by the 2009 Gault Millau restaurant guide France, to appear Thursday, October 23.

Italian Argentine-born Mauro Colagreco "was able to aggregate all the influences that made his passion, the largest culinary schools in Buenos Aires experiences among the greatest French chefs," the guide.

Trained by Bernard Loiseau, Alain, Alain Ducasse, Guy Martin, he became a "whiz kid who smells like a kitchen virtuoso seizes the soul of a runaway fugitive, "he adds.

Italy and France are its" two sources of inspiration for a kitchen free of copyright of his movements, "says Gault Millau awarded him three caps that with 17 out of 20.

He had already distinguished Mauro Colagreco in its 2007 edition in electing" revelation of the year ".

The" revelation of the Year "is Pascal Vuillemin, head of Le Rive Gauche restaurant in Tours, former second Jean Bardet.

The guide acknowledges" a great pro " offering "a modern classic" focusing "primarily the product and the way". Alexandre Jean, L'Astrance in Paris (XVI), is "Sommelier of the Year".

Château de la Muire in Tinqueux (Marne) is dedicated "Establishment of the Year".

Seven institutions outside class

Two restaurants are ascending in the category of the four chefs to 19/20: Chateau de la Chevre d'Or in Eze-Village (Alpes-Maritimes) and the Auberge du Vieux Puits in Fontjoncouse (Aude).

A restaurant that joins the three chefs to 18/20: Hostellerie de Plaisance in Saint Emilion (Gironde).

Five institutions include the category of three toques to 17/20: The Swordfish, a restaurant at the Ritz in Paris (Ie), Lasserre in Paris (VIII), Restaurant Jean-Luc Tartarin Havre, L'Auberge des Glazicks to Plomodiern (Finistère) and Jacques Decoret Vichy .

The guide rated 100 restaurants upward and downward 90 .

Seven institutions are beyond category, considered "icons of French cuisine" Alain Chapel Mionnay (Ain), L'Auberge de l'Ill in Illhaeusern (Haut-Rhin), Paul Bocuse in Collonges-au-Mont-d'Or (Rhone), and four Parisian restaurants La Tour d'Argent (Ve), Laurent (VIII) and two new, ragweed (IV) and the restaurant Alain Ducasse au Plaza Athénée (eighth).

Senderens (eighth) and Lasserre (VIII) are no longer considered "icons".

Gault Millau 2009 identifies a total of 3,500 restaurants, including 230 new addresses, and 1,500 hotels, including 40 new schools.

("Gault Millau France 2009" - ed. GaultMillau SA - 1,376 pages - 29 euros)

http://tempsreel.nouvelobs.com/actualites/culture/20081020.OBS6762 / mauro_colagreco_designe_cuisinier_de_lannee.html? idfx = RSS_culture

glance:

Gourmet Guide
the official website of GaultMillau

illustration : Guy Thiant