Thursday, February 28, 2008

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 .

Friday, February 22, 2008

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.