Galleries Of Milena Vemba

Ingredients: (for 5 jars of jelly)

· 1kg apples (such Pink Lady, Royal Gala ...)

· 1 lime

· 1 liter of water

· 2 cinnamon sticks

· 650g sugar jam-jelly Special

Wash and slice your apples by removing the hearts.

Squeeze the juice of one lime and add it to your apples.

Add 1L of water and cinnamon sticks.

Boil over low heat, use a potato masher to crush the apples and cook for 8min.

When your mixture is cool, place one night in the cold.

The next day, strain through a fine strainer to catch the juice, remember to remove the cinnamon sticks.

Let drain for at least 30min.

Weigh your juice (approximately 900g to 1000g) and add the sugar.

Bring to a boil over medium heat. And cook for 20 to 25min, in a regular mix.

jelly is ready when a drop to "freeze" almost immediately on a cold plate.

Fill in your own pots with jelly and close the still burning. The return for conservation.

Wait 4-5 days before eating them, they will be better.

Do not throw the rest of apples! Mix them, add bananas, 100g of sugar and here is a basic sauces or crumble early (thank you Eugene for quince crumble!)

Mugeres Foyandoanimales

Cream

Ingredients for 4-6 ramekins:

• · ½ cups whole milk
• · 4 tablespoons sugar
• · 3 eggs
• · 2 Tonka beans
• · slivered almonds
• · Almond Shortbread

" This cream is very light. The tonka bean nose reveals scents of warm and powerful : note of peach kernel, almond, vanilla ... Other recipes lend themselves to use the beans, a pinch in the mashed potatoes, a creamy pumpkin or even a cream burned delight the taste buds. "

Turn oven to 180 ° C, gas mark 6.

Boil milk and add the Tonka beans coarsely chopped. Let steep 20 minutes.

Meanwhile, beat eggs Rented omelet in a bowl with sugar.

Once the elapsed time, pour the milk in Chinese eggs in order to retrieve the beans.

Beat together vigorously. Divide the mixture into the ramekins, add a few sliced almonds on top.

Place them in a bowl, pour 2 inches of water, and bake in hot oven for 20 min.

Let cool and serve cold unmold without accompanying shortbread of Sable-sur-Sarthe almonds.

How Masterbate With A Banana

tonka bean Cooking Classes Gorron

Wednesday, March 2, 2011

Course pastry and catering to Gorron

Showroom

Business Park, the Besnardiere

53120 Gorron

PROGRAM:

· Verrines caramel mousse and tile lace

· Choux pastry cream and raspberry lychee

· Fluted chorizo-County

Start of demonstration 14h

I invite you to register either:

Ø On Louise Kitchen, louisefourmont@voila.fr

06.70.54.22.98 02.43.92.76.86

Ø Or Lesavourey with Ms. Muriel, head of the room "SHOWROOM"

02.43.08.92.78

Come to participate and enjoy

€ 8 entry (free for-8 years)

Bring notepad and pencil

How To Sight In A Bushnell 3200

Tarte Tatin vegetarian

Ingredients for 6:

· ½ red onion

· 4 carrots

· ½ red pepper

· ½ yellow pepper

· 6 tbsp sweet soy sauce

· pine nuts

· Dough Laminated

· Pepper

fry your half red onion (sliced with a mandolin) with carrots, sliced into strips (using the most efficient).

Preheat oven to 200 ° C, Th 6 / 7.

Meanwhile, expand your peppers into small cubes, add the carrot. Lightly brown the whole and deglaze with 6 tablespoons sweet soy sauce. Pepper

Divide your vegetables in your molds. Detail of the circles of dough, and prick them (so they do not swell too much), cover your vegetables and bake 12 minutes at 200 ° C.

Saute 30 grams of pine nuts, once your golden divide the pie, it brings crisp ...

Unmould leaving the oven and enjoy with a salad!

How Can You Tell If A Scorpio Likes You

Louise Kitchen

Courses at home, to learn to make your pancakes kings:

• foliation house
• Cream almond frangipane
• Perfume Original: pistachio, praline, red fruit, chocolate ...
• Scribing, cooking

But also the wafer brioche,

with pieces of candied fruit and sugar!

In your kitchen:

LOUISE KITCHEN

To contact me, send me an email:

louisefourmont@voila.fr

Call and please leave a message:

02.43.92.76.86 06.70.54.22.98

Or leave me a comment!

Workshop to your home

( Discount depending on the number of participants),

ingredients and tasting included

€ 50 for a particular course
€ 45 per person for a course of 2 people
€ 40 per person for a course of 3 people
35 € / person for a course of 4 or 5, and 10% discount for the person who host

€ 30 per person for a course of 6 + and 10% discount for the person who host
20 € / child (up to 10 years) for a course with minimum 2 children.

Courses can be: in the afternoon from 14h to 18h (depending on availability), the weekend (Saturday and Sunday) at the end of the day from 18h to 21h.