Sunday, March 31, 2013

How to Have a Happy Easter

Dairy ice cream of Pierre Salinger

  1. Dairy ice cream of Pierre Salinger
  2. 1/2 l of milk
    1/2 l of cream
    8 yellow of eggs
    190 g of sugar
    2 pods of re-cracked vanilla and égrainées
  3. Method:

    Bring to the boil the milk, cream and vanilla. Beat the 8 yellow of eggs(foie d oie cru) and the sugar, up to getting of a whitish and lightly sparkling substance. Pour the liquid boiling on this mixture, then cook 4 mn in gentle heat, cream must glaze the wooden spoon, for a custard. Let get cold and pass to the ice-cream maker.

Easter Recipe For Kids

Saturday, March 30, 2013


  1. Ingredients:

    250 g of Mascarpone
    3 eggs
    100 g of sugar
    12 cookies in c.
    20 cl of strong coffee
    20 g of cacao in powder
    1 small cup of chocolate melted to decorate
    custard (see recipe)

  2. Method: 

    Blend the caster sugar in yellow d ' ufs and, with the whisk(anguille au vert), go up ufs and sweeten it, to the point of acquiring a nice cream, very smooth. Add the mascarpone and blend slowly, in the whisk. When your cream went up well, this one must be homogeneous and smooth. Take up whites d ' ufs in snow, to give a certain lightness in your tiramisu, and incorporate them in preparation above. 2 cl of Marsala add then. Break sponge fingers in 2 and submerge them in a good expresso coffee, put them down at the bottom, pour cream over and dredge with cacao on all surface. Above, you can decorate with one crinkle of chocolate.

Easter Recipes

Gratin of cool fruits in the sillabub of Sambucca

Gratin of cool fruits in the sillabub of Sambucca

5 cl of Sambucca which is an Italian alcohol, that can be replaced by Grand Marnier, by Cointreau, by Amaretto, by all alcohols which they use in pastry


Clarify eggs, that is to say separate the white of the yellow. Add a tablespoonful filled with caster sugar by yellow d ' œuf, then the sambucca. Made heat a saucepan of scalding water and put to cook the sillabub in the bath - marry. Meantime, whip yellow d ' œufs. Take the fruits which you chose, wash them in cold water and prepare them. Fruits being sharpened, you can begin raising your plate. Take a bit of sillabub(hotel rosalp verbier), put it in the bottom of the plate, then, you make brown your plate under the salamander, if you do not have it at you, make brown in an electrical oven or in gas, by paying attention, because it is very quick. Dispose your fruits on this sillabub. Put of the gratin on fruits. Once your ended plate, you carry it again under the salamander during 1 - 2 minutes, to brown. Once the plate is browned well, you withdraw it. If you want to impress your guests, made heat your alcohol, then singe your gratin of fruits.

Friday, March 29, 2013

Fun Things to Do On Easter

Wednesday, March 27, 2013

Health Benefits of Honey

How to Cook Shallot

Tuesday, March 26, 2013

Nectarines with the sorbet of lemon and juniper

Nectarines with the sorbet of lemon and juniper


juice of 4 lemons
2 sugar syrup C.
2 C. of egg white
zests of a lemon
4 nectarines
2 dl of juniper some mint sheets For the tulip:
80 G of impalpable sugar 
30 G of flour
30 G of almonds
30 G of fresh butter
zests of an orange


Make a lemon sorbet with lemon juice, the assembled egg white, syrup and the lemon zest. Take an ice-cream freezer and pour the composition described above. Make an almond tulip. Mix the flour, sugar, then butter, in order to obtain a paste lily. Add almonds(recette beignet en video) and the zest of orange. Let rest with the expenses. Preheat the oven with 200 degrees. On an anti-adhesive plate, pour 4 balls of paste. Cook during 4 mn.

Vinegar And Its Uses

Custard Recipe

Zucchini Appetizer Recipes

Monday, March 25, 2013

Veal chop to the vegetable ragout

Veal chop to the vegetable ragout


4 X.500 G of veal chops of milk not avoided 
1 celery
1 leek
1 onion
2 tomatos
1 zucchini
1 long turnip
1 carrot
oil of Maussane and oil of Tuscany salt of Guérande and pepper
grass of season


 Ask your butcher thus that it cuts the veal chop in front of you, you will be able to judge by yourself if the calf is quite clear, therefore soft and very tender. The color of a veal chop of milk(recettes georges blanc) must be connected as much as possible with that of milk. Each coast must weigh 500 G, not avoided, so that it is quite thick. When they are avoided, they make nothing any more but 400 G.

Sunday, March 24, 2013

Saturday, March 23, 2013

Chicken of gatinais en croute of clay

Chicken of gatinais en croute of clay

1 chicken of 1.8 kg
60 G of truffles
4 kg of food clay 400 G of chanterelles
30 G of gray shallots 100 G of foie gras
12 carrots fans
8 small leeks
4 small fennels
500 G of broad beans
2 turnips fans
5 dl of poultry 
1/2 aroma liter of cream


For the joke of chanterelles(video recette tiramisu): Clean, wash and drain the chanterelles, then cut them in brunoise. Slightly make return the chopped shallot and the chanterelles in a frying pan, with butter, at the end, add the foie gras, out of fire. Preparation of vegetables: Peel, clean, scrape vegetables, by leaving nevertheless a little fans. Make cook them separately and, at the last moment, pass them to butter.

Beef stew of foie gras to celery


1 l de bouillon de volaille corsé
1 foie gras de 700/800 g
150 g de dés de céleri rave
 100 g de lamelles de céleri de 2 cm x 5 cm x 5 mm
3 c. à soupe de Madère
sel, poivre


Dénervez the foie gras and cut it approximately cubic, like a ragout, before booking it with the fridge. Gently cook the stock with Madeira(recette fraise basilic) and the dice of celery. Leave to simmer approximately 10 mn. Season the foie gras and throw it in the stock. Let quiver during 3 to 5 mn.

How to make Soup of marrows, gnocchis of goat!

  1. How to make Soup of marrows, gnocchis of goat!


    500 G of marrow
    50 G of chanterelles
    50 G of boletus
    50 G of chantarelles
    50 G of trumpets of death 250 G of ricotta
    1 onion
    1 shallot
    1 piece of pork rind
    3 cloves of garlic
    1 sheet of bay-tree
    white zone
    15 G of flour
    grass of Provence
    1 egg yolk
    salt, pepper, olive oil and butter
  2. Method:

    Preparation of soup: Make sweat onion, shallot and garlic(toast foie gras). Slice thinly and add the pork rind and the sheet of bay-tree. Add marrow and the seasoning and make sweat. Pour the white zone and cook 25 mn. Preparation of mushrooms: Clean and wash mushrooms, make jump them to the olive oil. Make return water to mushrooms before draining them. Poêlez again with butter, shallot and chopped garlic.

Friday, March 22, 2013

Thursday, March 21, 2013

Baking Secrets for Cakes

Everybody loves cake, and it's even better when you can make it yourself. If you're completely new to cooking, learning to bake a cake is a simple and fun project to start your new hobby with. If you get really good at it, you might even make a career out of it. The tips in this article will help improve your cake-baking skills.

Pre-made cake mixes tend to be heavy. This not only makes it difficult to mix them, but can also make the finished cake feel heavy in your stomach. To avoid this undesirable heaviness, simply get some meringue powder. You can buy this powder at a baking goods supply store; some supermarkets also carry it. Mix the powder into the cake mix to lighten the mix's weight.

In addition to wanting your cake mix to be light, you don't want it to be too dry. Here's a secret for making moist cakes: use unsweetened applesauce in place of oil. Unsweetened applesauce is also healthier than oil, making your cake slightly more attractive to guests who are watching their diet.

Many cakes not only call for wet ingredients such as eggs, but sticky ingredients such as honey. Sticky ingredients can be messy and hard to work with. They stick to the measuring spoon, the mixing bowl and your fingers, making it hard to mix your cake batter properly. To avoid a sticky mess, spray measuring cups and spoons with non-stick cooking spray before you start pouring honey or other sticky ingredients into them. You can also spray mixing blades with this spray to make it easier to mix your cake.

Cake baking takes patience. Once the cake comes out of the oven, you've only completed the first step. Now you have to frost it. Frosting cakes allows you to express your creativity; you can use colors and designs to express a mood or simply make something beautiful. However, you can't frost the cake while it's hot; the cake may crumble or the frosting may melt if you try to do so. Wait a couple of hours or even overnight for the cake to cool completely before frosting it.

Baking a cake is a fairly straightforward process. Simply mix the ingredients, bake the cake and frost it once it cools. Once you get used to baking cakes, you can experiment with different types of cakes. You may enjoy baking a cake in a particular shape, such as a Mickey Mouse cake for a child's birthday party, or making layer cakes that have frosting between each layer of cake. Whether you're making your first simple cake or are a cake expert, you're sure to impress your friends and family if you follow the cake-baking tips in this article.