Sensitive To Smell When On Period?

fill the head or something or top

In bulk, this morning:

• I do not particularly like Belle and Sebastian , but I like the song Like Dylan In The Movies .
  
• Me always seeking a replacement for Regina (when a new album?), I came across Jesca Hoop ...
  
• In my ears, during a test: Lykke Li . Until now it listen very well.
  
• I'd like to go there: Drinks Simone .
  
• Dears could be the perfect band to listen to in the holidays by making the puzzle.
  
• The Time also lists . (You will lose time on it, I swear.)
• My head is full of politicking ... do not you? Do we fill the head of something else.
  

Samantha 38g Free Movies.com

Review of 2008

Joy in my heart, do lists! I have been happy to iron my year in music for small lists. Here is a small Special post for my top 10 2008 \u0026lt;10 items.

"I'm not hung over" or "I do not want to know of" Vampire Weekend

• M83
• Third - Portishead
• Coldplay (as usual!)
  

" To listen because in 2009 not in 2008 "or" I went straight, oops "

• Matt & Kim
• Lindstrom
• Calexico

" I'll remember for a long time "or" I can say that I was "

• Radiohead at Parc Jean-Drapeau
• Karkwatson

" Songs I found for a good end "or" My iPod is tired of playing "

• MGMT - Time to pretend
• Bon Iver - Creature Fear
• Pirate Heart - Raven (hahaha! who would have thought!)

"My little crush" or "Quess you expect to put it in your ears":

• Bon Iver - For Emma, Forever Ago
  
• Sigur Ros - Med Sud I Eyrum Vid Spilum Endalaust
• Beck - Modern Guilt
  
• Walkmen - You & Me
  
• Plants and Animals - Parc Avenue
  
• TV on the Radio - Dear Science
  

T-shirt With Fake Muscle On It

fireflies or little strap

In bulk, this morning: The

• Truman Syndrome or be persuaded to live in a reality show.
  
• I discovered, thanks to the preferred embodiment, the EP Radiohead - Airbag: How Am I Drivin g. It's beautiful, it's good. It's good to hear that sounds of Radiohead "really" Radiohead. Small crush of the moment: A reminder (listen with headphones absolutely).
• I will celebrate with a little delay, Valentine's Day next year with Malajube. And for two more days ... and again at La Tulipe.
  
• Plants and Animals week at La Tulipe Last: wow. The crowd was boosted, the guys were on the boat, the drummer was really stylin 'and I fell in love with Nicolas Basque. Beautiful evening.
  
• Toune the moment: Dragonette - Jesus Does not Love Me anymore. Video very "about" for the holidays (ahem ...)
  
• was my evening Babine yesterday. There were fireflies, snowflakes and lots of daisies. It's good, refreshing, but not excellent as I expected. The soundscape is very reminiscent of the show ... Pellerin and it does the job well for a film like this. Ah yes! Special mention to René-Richard Cyr, who is incredible in the role of the barber.
  

What Happen To Fakku.net November

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Gums And Teeth Feel Swollen

Eighties

In bulk, this morning:

• Tom Gabel just released his EP. I doubt ... folk too (even quiet ...) for the type of voice he a. Although my knowledge of Against Me! is limited to 8 songs, I like it better when it log a little more.
  
• yesterday at the Tavern Laurier, we were treated to a girl who laughed like a guy who spoke so loudly (because too much "in the game") that everyone was uncomfortable around - cruiser guy she probably even more. We agreed that it was not very sexy.
  
• The contents of the book Sarah Palin (my favorite chapter 6).
  
• I have trouble with the remixes. I am a purist at heart I think. When I came across this kind of remix is worse: Vampire Weekend - Exit Music (For A Film) . Phew! Already I do not like Vampire Weekend. That is from Sterogum who had the good idea (ahem) to appeal to all to resume OK Computer (question of "celebrating" 10 years last year). You can listen to it all here ... it's pretty bad, let me tell you.
  
• The 400th anniversary will be completed April 10, 2009, but certainly not the party . If I was not scared at the thought of finding myself surrounded by semi-old dressed in purple, lime green and pink, I'd go without hesitation. Imagine Samantha sings Touch me (song of the years AD 80) and Rick dancing on Never Gonna Give You Up (must see video, except JLuc).
  

Plan B, How Long Is It In Your System

The "Mmm" Brown-Matcha Macarons

So after Macaroons INCA , I continue in the wake of a flavored macaroons Brown-Matcha Green Tea that comes again from Pierre Hermé. By cons, this time I did not find her recipe so I improvised. And as I had neither the day nor the candied chestnuts, no cream glazed chestnuts in these buttons, but just a chestnut just out of her tin ... As for the cream tea matcha, I've been bitten the recipe here at the Beau Ladle.

Well, well, for those who do not know, chestnuts matcha tea and go perfectly. And if, as usual: "the buttons, it's good !"

Brown-Matcha Macarons :

Ingredients:

Hulls:
- 200 g icing sugar
- 200 g almond powder
- 200 g
powdered sugar - 50 ml of water
150 g egg whites
- food coloring (preferably powdered)

The filling:
- 150 g chestnut
- 25 g cornstarch
- 35 g sugar
-
250 ml of milk - 2 egg yolks
- ½ tablespoon matcha tea
- 10 g butter
- 50 ml whipped cream rise

Prepare shells
If
you're a robot, mix a few minutes mixing sugar-almonds. Sift the icing sugar with the almonds.
Pour 75 grams of egg whites on preparing sugar-free almond mix.

Boil water and sugar to 118 ° C. Once the syrup is at 115 ° C, begin to climb in the snow 75 g egg whites remaining.
Pour the cooked sugar 118 ° C on the whites. Whisk and let cool to 50 ° C, add the dye before its incorporation in preparing sugar-almond ice while falling pulp.

Pour into a pocket douille.Façonner circles of dough about 3.5 cm in diameter, spacing them every 2 cm on baking sheets lined with parchment paper.
Enter the plates on the worktop covered with a kitchen towel.
Allow crust shells for at least 30 minutes.
Preheat the oven, turning heat to 180 ° C (gas mark 6). Drag plates in the oven. Cook for 12 minutes 2 times faster by opening the oven door. At
out of the oven, slide the hulls on the Workplan.

Prepare cream tea matcha

In a saucepan, mix cornstarch with half the sugar and milk. Heat to boiling while stirring.
Beat the egg yolks with remaining sugar until the mixture whitens. Then pour the milk gradually while continuing to whip.
Return this mixture into the saucepan and thicken, stirring constantly. Retiter fire when the mixture boils.
Cool, when the formula is lukewarm add the butter and tea matcha.

Once preparing cold, stir in the whipped cream into whipped cream.
Refrigerate.

Finally, fill the shell:

Pour the cream before whipping in a brown pastry bag. On half shells, making a circle of brown cream a few millimeters from the edges. Place a spoonful of cream tea matcha in the center of each circle of chestnut cream and then cover the rest of shells.

Store in refrigerator up tasting macaroons (the leave about 1 h before). If you do not intend to eat them directly, you can easily freeze them (they thaw at room temperature in less than an hour).

Men Mature Ladies Panties

fondant cake with white chocolate raspberry


So two recipes for macaroons, here is the recipe for a cake made with raspberries this summer's garden and that was quickly swallowed .. .
I had almost forgotten but as someone asks me the recipe, here it is! I had found here at Lavender Line and papillae and I made tiny mods: 100 g of raspberries and a more chouille less sugar.

Well, enjoy it while it is still a few fresh raspberries on the shelves!

raspberry fondant cake, white chocolate

Ingredients:

200 g white chocolate 100 g flour


-4 eggs 50 g caster sugar
-125 g of cheese (it works with 0%) or plain yogurt
200 g frozen raspberries or fresh

Preheat oven gas mark 6 (180 ° C).

Melt white chocolate bain-marie or microwave (medium power, stirring every minute).
Beat the egg yolks with sugar and add the cheese (or yogurt) and then the melted chocolate. Whisk until a homogeneous mixture and then add the flour.
Beat the egg whites until stiff with a pinch of salt then gently fold into the mixture.
Add raspberries and mix gently.

Pour into square or rectangular pan lined with parchment paper or buttered.
Bake for 25 minutes.

Unmold and cool on rack.

Leaf Green Pokemon Freeze

The INCA Macaroons from Pierre Hermé: banana, avocado and chocolate chocolate-pear Charlotte



Yes, buttons ... it was a while since we had not crossed here. But this time I abandoned my recipe hulls Macaroons without making head to attack me with a recipe from Pierre Hermé. Yeah, so just try her recipe for ganache, try as much as the recipe for clams. Well, it's longer, it makes more dishes but it's true that it works very well!

As for the flavor of the ganache, I was a little tired of the traditional chocolate, lemon, etc. ... and I was looking for an original idea when I came across a list of buttons proposed by Pierre Hermé. If you know this blog, you know my penchant for bizarre recipes, associations and unexpected ... the Tabasco! So when I came across this recipe ( here), I did not hesitate for long ...
Okay, I admit, it's still super long, even if it's not super complicated ... but hey, the result is truly amazing (and really good too)!

tiny mods I made to try to simplify the recipe up and I also changed the proportions of the hulls. But if you want the original recipe is here .

Well, well, "Thank you Mr. Pierre Hermé (it's still really nice to revenues available to the general public).

Macaroons INCA: avocado, banana and chocolate

Ingredients:

Hulls:
- 200 g icing sugar
- 200 g almond powder
- 200 g sugar
- 50 mL of water
-150 g egg whites
- food coloring (green or yellow, preferably in powder)

The lawyer-banana ganache:
- 3 bananas
- 2 lawyers
- 30 g orange juice
- the 1 / 4 of a lime zest
- 3 drops red Tabasco (I admit, I put 6)
-
white pepper - 265 g chocolate White
- 90 ml single cream
- 20 g lemon juice

The bitter chocolate ganache:
- 110 g dark chocolate 70% cocoa
- 110 g single cream
- 50 g butter at room temperature

The day before, prepare the ganache with bitter chocolate and make "half dry" 2 bananas:

* Preheat oven to 80 ° C (th.2 -3).

Cut 2 bananas into 2 lengthwise, lemons, place in a dish and allow to dry for 2 h in the oven.
Let them cool and keep refrigerated in an airtight container.

* Melt the chocolate in a bain-marie or microwave (medium power, stirring every minute). Bring cream to a boil and pour in 3 times on chocolate. When mixture is lukewarm, add the butter and mix until mixture is smooth. Refrigerate.

The same day, prepare the shells and banana ganache Advocate

* If you have a food processor, mix a few minutes the mixture sugar-almonds.
Sift the icing sugar with the almonds.
Pour 75 grams of egg whites on preparing almonds icing sugar mix.

Boil water and sugar to 118 ° C. Once the syrup is at 115 ° C, to tart up the snow in 75 g of egg white remaining. Pour the sugar syrup to 118 ° C on the whites.
Whip and cool to 50 ° C, add the dye before its incorporation in preparing sugar-almond ice while falling pulp.

Pour into a pastry bag.
Shape dough round approximately 3.5 cm in diameter, spacing them every 2 cm on baking sheets lined with parchment paper. Type plates on the worktop covered with a kitchen towel.
Allow crust shells for at least 30 minutes.

Preheat oven, convection oven at 180 ° C (gas mark 6). Drag plates in the oven. Cook for 12 minutes 2 times faster by opening the oven door. Upon exiting the oven, slide the hulls on the Workplan.

* Prepare a lawyer banana compote. Dice half the mid-dried bananas.
Cut avocados in 2 and core of their flesh. Weighed 135 g avocado flesh of lemon.
In food processor, combine the avocado flesh, 100 grams of banana puree, diced dried banana half, orange juice and zest of a quarter of the lime to obtain a fine purée. Season with Tabasco and 2 rounds of pepper white.
NB: the original recipe Pierre Hermé do not mix in dried banana compote, he simply put the pieces, but I wanted ...

Put the chopped chocolate to melt in a bowl in a bain-marie or microwave.
Bring cream to a boil, pour over the melted chocolate then stir in banana puree lawyer. Once the ganache is smooth, add and mix the rest Mid-dried bananas, cut into small cubes. Pour into a baking dish and stick to the contact of the ganache a transparent film. The
keep in the refrigerator until it is creamy.

Finally, garnish the macaroons

Pour the ganache into a pastry bag with plain tip. Top with ganache half shells. Put in the center
1 / 2 teaspoon of bitter chocolate ganache. Garnish with a dash of new banana ganache lawyer. Cover with the other shells.


Keep in refrigerator until macaroons tasting (get them out about 1 hour before). If you do not intend to eat them directly, you can easily freeze them (they thaw at room temperature in less than an hour).

follow, macaroons cream brown-Matcha, always inspired Pierre Hermesque ...

Black Insects In Stool

easy (and almost light!)

THE serving mandatory on each anniversary of my favorite Sis (good on the other hand I have one!), But also one of the desserts my daddy's favorite (but hey, this is far from a reference since almost all chocolate dessert in this category ...).
Finally, all that to say this is too good, not too heavy nor too disgusting. In addition it is far from complicated and it takes not hours to prepare, while Claire (that's my sister) you know what you have to do!

Otherwise, the recipe is from a page torn from a cooking magazine lying around since the 80 recipes in the drawer of my mother ... then for the exact references you pass. And as Mom said that this recipe for ten years and have more or less took over, Needless to say, the recipe I'll give you does not have much to do with the original ....

Charlotte chocolate-pear

Ingredients (for one large or 2 small charlotte or 6-8 people)

- 36 to 48 cookies spoon / boudoir, I like to use "Savoiardi"
- 1 can of pears in syrup (if you have time you can do it yourself ...)
- 250 g dark chocolate dessert
- 2 packets of vanilla sugar
- 400 g cottage cheese (for 0% for me, but you can put 20 or 40% if you prefer)
- 4 eggs

Melt chocolate in double boiler or in microwave (in this case put the chocolate in a resistant container in the microwave and heat on medium power (350 watts), stirring every minute). Cool a few moments.

Separate whites and yolks. Reserve the whites.
Stir the yolks to the melted chocolate, whisking briskly.
Add the cream cheese and vanilla sugar.

Beat the egg whites with a pinch of salt then fold gently into chocolate mixture. Add the pears, cut into pieces (reserve syrup). Dip cookies

Spoon pears in syrup (about 1 second per side) and line bottom and sides of a charlotte mold (or missed).
Pour in chocolate-pear, cut pieces of biscuits in excess leaving about 1 cm and cover with cookie spoons too soaked with syrup.

Refrigerate for 4 hours at least, knowing that one night is better.

NB: we are not very "sweet" at home, so nothing prevents you from preparing tea before pouring into the mold and possibly adding a little sugar.

Catchy Boutique Slogans

mellow hazelnut cake with figs and fresh


Yes, I'm back after the partials, internships and other vacation have kept me away from this blog for a few months. So I
lot of revenue in reserve but I'll start with this cake made this very morning because, really, it's too good! Very soft and well flavored, I really recommend it ... And what does not hurt, it is super fast and easy to make ..

It is an adaptation of a recipe for cake with figs and almonds after the last "it at the table" with hazelnuts instead of almonds (because there was more in the closet ...) and proportions of sugar and fat a bit lowered (because I can not help it ...). So I put the ingredients and proportions and original ones I used, knowing it was delicious that way!

mellow hazelnut cake with figs and fresh

Ingredients:

-
4 eggs - 125g icing sugar (150g in the original recipe)
- 150g hazelnuts (almonds powder in the original recipe)
- 100g flour
- 1 / 4 teaspoon baking powder
- 100 g lighter melted margarine (125g melted butter in the original recipe)
- 200g fresh or frozen figs

Preheat oven gas mark 6 (180 ° C).

Whisk eggs with sugar.
Add hazelnuts (or almonds) powder, flour, baking powder and margarine (or butter) melted. Continue to whisk until blended.
Grease a square or rectangular or like me, use a silicone mold.
Pour the mixture into the pan and arrange the figs on the dough.

Bake for 20-30 minutes (check for doneness with blade of a knife should come out clean).
Cool before removing from pan.

Dinosaur King Card What Do You Do With Them

chicken breast lacquered with balsamic caramel

If you like balsamic vinegar and sweet and salty, did you want to enjoy yourself without spending 3 hours in front of the stove, this recipe is for you ... Otherwise, you do not know what you miss!

This recipe adapted from it , found in Paprikas

chicken breast lacquered with balsamic caramel

Ingredients (for 3 people )

- 3 chicken breasts
-
1 onion - 3 teaspoons honey (I have used agave syrup)
-
balsamic vinegar - 3 teaspoons
veal stock - salt and pepper
- oil Olive

Preheat oven gas mark 6 (180 ° C).

Cut the chicken into strips, slice the onions and sauté 5 minutes in a pan with a little oil. Season with salt and pepper.

Remove the chicken and onions in a baking dish (pan cake for me). Cover
balsamic vinegar, add the veal stock and honey.
Mix well and bake for 40 minutes, stirring occasionally time.

Fancy Letters For Nicks

Chocolates for Easter Chocolates flaky almond crumble

Yes, I know it's not super original, but I made Easter chocolates.
And neither more nor less than an adaptation of the recipe for pralines laminated last year, with minor modifications: no chocolate coating, no temper and no leaves transfer. In short: simpler, faster and cheaper ... I also added a few toasted almond powder and changed the amount of chocolate and pralinoise.
Result: chocolate pTet is less brilliant but it's just as good and crispy.

Well, all that to say that one can also make nice (and good!) Chocolates even when you have no equipment (except hand equipped with fingers, a fork, a bowl and a freezer bag .. .) or chocolate coating.


Chocolate praline pastry and almond

Ingredients:

- 160 g chocolate pralinoise
- 60 g dark chocolate
- 60 g gavottes (lace pancakes)
- 30 g almonds
- 100 to 150 g dark chocolate or white chocolate dessert (or half Half)
- Optional: white chocolate and / or black for the decoration

Grill orders powder (in a pan or microwave: spread on a plate for 2-3 minutes at max power, stirring 1 or 2 times).
Melt (bain marie or microwave) the pralinoise with 60 g of dark chocolate.
Cool a few minutes then add the crumbled gavottes.

Mix well and pour into a rectangle or square pan or small molds silicone ... Alternatively, you can also wait a bit and try to shape the dough into a dome using teaspoons (that's what I did). Allow to cure several
hours at room temperature if the refrigerator 30 minutes should suffice.
When the chocolate has hardened, depending on the option chosen, unmold and cut into squares or rectangles of desired size / or just turning out.

Melt the chocolate and / or white in a double boiler or microwave (medium power, stirring regularly).
RQ: If you want to temper the chocolate to have a well polished appearance, or if you are using chocolate transfers, the method is here .

Dip one at a praline puffs in melted chocolate and fish out with a fork (I then roll the chocolate on the edges of the bowl to remove excess). Glissser then leave them on a sheet or guitar rhodoïd or, alternatively, wax paper or plastic pouches.

Well, let yapuka harden the chocolate before serving (it may be possible to decorate the tops of the chocolates using a freezing bag that is filled with melted chocolate before cutting one end).

Make A Floating Arm Trebuchet

rabbit spice

To begin, go to Caesar what is Caesar! And yes, the pun extraordinary (ironically ...) in lieu of title to this post is not mine, I merely copied the name of the recipe found in the book "The best crumble" Fanny Matagne.

So, as the name suggests, is a crumble with rabbit and gingerbread. But that name does not indicate is that it's delicious ...

Otherwise, I tried to leave pieces of gingerbread a little bigger in the crumble is species hints charred black, half seen in the photo ... Moral of the story: crumble well gingerbread!

Crumble rabbit spice

Ingredients ( for 2-4 people to be served as an appetizer or main course )

Topping:
- 2 rabbit legs
- 30 g butter (20 g margarine for me)
- 2 onions (I used shallots)
- 10 cl beer
- 2 teaspoons thyme
- 1 tsp brown sugar

Dough:
- 100 g flour
- 25 g Gingerbread
- 80 g butter or
margarine - salt

Remove and chop the flesh of the rabbit. fry in butter for 5 minutes. Book.

Chop onions and fry in a little oil Sprinkle with sugar.
When the onions are caramelized, add the rabbit, beer, thyme, salt, pepper, 1 cup water and simmer 15 minutes.

Preheat oven gas mark 6 (180 ° C). Skip

gingerbread toaster at very low power until it is dry. Crumble
gingerbread dried in a bowl, add flour, salt and butter, mixing until the dough sandy.

Pour rabbit individual dishes, cover with pastry crumbs and bake for 30 minutes.

Wards Ap Bio Lab 5 Procedure

crisp apricot-coconut squares

After Squares crispy choco-nuts , I continue the series of squares with a recipe just as good but more fruity with dried apricots. What
wait until the arrival of the season "real" apricots (because for me the dried apricots, well, it's not real apricots ...).

Like previous squares, this recipe is from the book "Gourmet Square" published by Marabout.

crisp apricot-coconut squares

Ingredients:

Responsible:
- 90 g margarine or butter (I have put that 70 g)
- 150 g flour
- 75 g caster sugar

Apricot Filling:
- 250 g chopped dried apricots (cut into thin strips for me)
- 250 ml of water
- 55 g caster sugar
- 1 teaspoon lemon juice (not in the original recipe)

Topping Coconut:
- 90 g melted butter (for me only 70 g)
- 45 g of grated coconut (I used 2 times)
- 75 g flour
- 110 g brown sugar Preheat

the oven thermostat. 6 (180 ° C).
Butter or line with parchment paper square or rectangular pan.

the butter, flour and sugar with a spatula.
Garnish the bottom of the mold with this mixture.
Bake for about 20 minutes, the cake should be golden.

Meanwhile, prepare the apricot garnirure: In a saucepan, simmer over low heat for 10-15 minutes chopped apricots, water and sugar, stirring occasionally. Remove from heat when the mixture has thickened.
Pour this mixture over the bottom already cooked.

Prepare the coconut filling: Mix the ingredients well and knead with your hands ptites until a sandy texture.
Sprinkle this "sand" on the apricot filling.

Bake for 20 minutes, the cake should be golden.
Let cool before cutting into squares.

Which Is Better, Crown Royal Or Gentleman Jack?

lightweight domes sparkling mango-passion


It's been a lil time I had not made a recipe as light, and it not hurt ... especially when it's so good!

Even if you're dieting in anticipation of warm weather, there is no reason to forego the dessert super lightweight. And if you do not like mango and passion fruit, simply substitute your favorite fruits (fruits with red po is really bad, either ...).
And if you're not on a diet, you can without worries increase the percentage of fat cottage cheese and sour cream.

lightweight domes sparkling mango-passion

Ingredients (serves 4):

- 100 g of "cream" thick to 3% fat
- 250 g cheese
0% - 4 passion fruit
- 1 small Mango
- 2 egg whites
- 8 g gelatin powder (or 3 cc slightly curved), you can also use gelatin sheets but less convenient
- sweetener or sugar to taste
- 1 teaspoon lemon juice

In a bowl, beat cream cheese with cream. Add the
sweetener or sugar (see quantity to suit your taste) and then the lemon juice and pulp of passion fruit . Mix well.

Prepare gelatin : In a mug or a mug from the microwave, mix gelatin with 2 tablespoons water. Let harden, then go in the microwave for 30 seconds at maximum power, the gelatin should swell to the rim of the mug (well monitored, because it starts to overflow quickly ...).
Immediately add gelatin mixture to the boiling cream cheese-all whisking briskly.
ps: If using gelatin sheets, refer to the instructions on the package ...

Beat the egg whites until stiff with a pinch of salt. The fold into cheese mixture.

Peel and slice the mango into small cubes.
Fold 3 / 4 cubes of mango and white cheese mixture.

Keep 1 / 4 left for decoration.

Pour preparing ramekins, cups or small fluted sides.
Refrigerate at least 4 hours, if you're in a hurry, a lil passage through the freezer can speed up waiting times.

Yapuka unmold (some time after heating the walls of your mold with a hair dryer), but you can also serve as such in their ramekins, cups ...
Decorating with some mango cubes before serving.

Funny Phone Voicemails

Squares crispy choco-nuts or "squares addictive for Dummies "


Well, I have rarely seen more simple recipe, even the less gifted and less equipped (special dedication to my little sister ;-)...) should be done without difficulty: 5 minutes, an oven and a hammer is the minimum required ...
As for their taste and character totally addictive, I let you try to get an idea, but I think Millionaire's Shortbreads take a serious competitor here.

The recipe, slightly modified to lighten it a little (I said a little, do not see a light recipe either ...) is from the book published by Marabout Squares Gourmet.

suite in 11 steps and in pictures ...

Crispy Squares choco-nuts

Ingredients:

- 90 g melted butter (70 g margarine lightened for me )
- 100g biscuits crushed (the coconut for me )
- 285 g dark chocolate chips (200 g for me and it was good enough), you can also break the chocolate dessert in small pieces with a rolling pin or a hammer after having arranged the squares in
a freezer bag - 70 g grated coconut
- 140 g of dry fruits (almonds, walnuts, hazelnuts ...) crushed (roller or hammer I see chocolate)
- 1 400g can sweetened condensed milk (I used the skimmed )

1. Preheat the oven th.5-6 (160 ° C).

2. Butter dish square or rectangular

3. The line of parchment paper



4. Pour melted butter (or margarine) in the flat



5. Sprinkle cookie crumbs



6. Top with chocolate chips



7. Sprinkle shredded coconut



8. Top with crushed nuts



9. Pour condensed milk mesh

10. Bake for 30 minutes (I left the caramelized condensed milk, but if you want you can stop cooking before).

11. Cool before cutting into squares .

Sample Of Apostolic Church Program

Crumble salmon and leek fondue: it melts and crisps! The

Go, a little salty for change ...

is the first time I try a savory crumble in and I can tell you that I'll start ... It's quick to prepare, not very complicated and this time everyone thought it was delicious ...
Served as an appetizer with a salad or main dish for a light meal, YMMV.

The recipe is a mix of inspiration of the moment (for the bottom) and a recipe book "Best of the crumble" Fanny Matagne (for top).

Crumble salmon and leeks

Ingredients (for 4-6 people)

Dough:
- 100 g
flour - 100 g salted butter
- 75 g breadcrumbs
- 50g grated parmesan

Trim
- 500 g fillet of salmon
- 2
onion - 500 g Leek (fresh or frozen)
- 10 cl cream
- 2 teaspoons dill
- salt, pepper, sugar, pepper
- lemon juice
- olive oil

Slice onions and fry in a little olive oil.
Cut the leeks into thin slices and add to onions.
Add salt and pepper, add a pinch of sugar and possibly a pinch of pepper.
Cover and cook over low heat a few minutes until the leeks are well blended.

Cut salmon into cubes and mix with sour cream, a little salt and pepper, dill and a few drops of lemon juice.

Preheat oven to 180 ° C (gas mark 6).

Work the flour, breadcrumbs and Parmesan cheese with butter. We must obtain a paste-grained sand.

In a baking dish, spread first to the leeks, cover and cover with fish paste crumbled.

Bake for 30 minutes .

For The Love Of Money Watch Online

shortbread completely psychedelic and 6 passiooooonantes info about me ...


's my turn, I'm tagged by Constance Princess papilla.
And she was right, it made me come back home ... So thank you Constance!

So for those who would not follow, that's what it is:
-put the link of the person who tagged you put the settlement on your blog
-mentioned 6 Things / stuff unimportant you
-tag 6 people putting their links on their blog prevent

So that these passioooooonantes 6 things you never wanted to know about me!

1. I'm caffeineophile but I treat myself. At one time I drank coffee easily 1.5 L per day, now I feel better, I would say that I have to be between 0.5 and 1 liter per day.

2. I'm tabascomane (aussi!) but I treat myself (aussi!). In my heyday, I was in a bottle (the small, eh!) Every 15 days ... No comment.

3. I managed to make a flexor tendinitis of the thumb playing the guitar ... (You have the right to laugh!). Since my articulation makes funny noises ...

4. Every summer since forever, I'm going on holiday in Corsica. In fact this year I have met a butterfly bulimic ... 5. I like making cakes with bad things in it (vegetables, Tabasco, mayonnaise ...).

6. I like seeing people's heads who ate the cakes mentioned above when they discover what was inside.

Well I think that this questionnaire has already been around the blogosphere, so I propose this questionnaire to those who would have passed through the cracks.

To recover this information you take out a staggering sanded psychedelic ?


Remember, I had already given the psychedelic a while ago with the psychedelic Marble. Bin and I commend it but this time with pitites shortbread ...

I found the recipe here at Sweet Miss , which more or less inadvertently had made shortbread black and white "Totally seventies" from a recipe of "Elle à Table". I take the same principle but with four different colors.

Admit that the result is still poorly po! Me it makes me think of wonderful achievements in clay that I was in a small section of kindergarten!

And that does not spoil anything, it's very good ...

So if you're told, is the recipe:

Shortbread psychedelic

Ingredients:

dough 1:

- 58g flour

- 37g of salted butter (margarine lite for me)

- 15g bitter cocoa

- 25g sugar

-10g ground almonds

+ milk as needed

paste No. 2

- 170g flour

- 110g salted butter -salt (lite margarine Poir me)

- 75g sugar

- 30g ground almonds

- 1 tablespoon hazelnut oil

- coloring (2 different color) + milk
necessary

Prepare pasta 2: For the first mix sugar, flour, almond powder and cocoa. For the second, sugar, flour and almond powder.

Add the butter in the first dough, knead well. We must get a ball of dough soft and pliable, if it is too dry, add a little milk.

Add the butter and hazelnut oil in the second batter. While kneading, if necessary add a little milk and separate into 3 parts:

- in part, add the first color (red for me). I used powdered dye my pre-diluted in chouille milk. Mix well and form a ball.

- in the second part add the second dye, mix well and form a ball.

- Part Three is kind

Spread dough on each 3 mm thick.

The overlay and play dough: écrabouillage, thumbprints, folding, re-folding, re-écrabouillage ... and eventually roll up to form a sausage.

said Put pudding in freezer for 15 minutes.

Preheat oven th.5-6. (160 ° C).

Cut pudding into slices of 8 mm thick, place on a baking sheet lined with baking paper.

Bake for 10-15 minutes, the cookies should not brown too (they already are enough ...).

Admire your work before you eat them with (or without) your coffee.