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Following a specific request by Gilles, I started to strudel in order to do between friends.
We did a kitchen hand at 8 on Sunday and it was really nice.
the menu a delicious terrine of venison, guinea fowl with sauerkraut and strudel with custard was my Espumas
sauerkraut first and frankly it was a real treat. Besides, everything was very good. Bravo heads

Strudel Dough


350g flour 1
whole egg
15 cl
cold water 1 pinch salt
1.5 tbsp of oil neutral
30 cl of oil about

Trim traditional apple
40g golden raisins
2 tablespoons rum
60g breadcrumbs about (or crackers or dry bread in the case will be roasted in a pan)
60g coarsely chopped walnuts
1 kg Granny Smith
80g
of sugar 1 / 4 teaspoon cinnamon
80g melted butter
Qs almonds

Put the raisins in a small bowl and sprinkle with rum.

In a mixer bowl, mix the flour, eggs, oil and water. Mix until dough pulls away from the bowl properly. But not too long not to heat the meal.
Place the dough ball into a cup and cover with oil for 7 minutes then drain the oil (this operation is to avoid drying of the dough during rest and facilitate stretching) and let dough rest 30 minutes covered with plastic film.

Just before filling the strudel, cut apple slices and place in large bowl. Pour over the raisins in rum, stir and then add the sugar and cinnamon and chopped walnuts.

Spread a clean cloth or cotton cloth of at least 1m x 1m on a table or work surface available on all around. Flour the cloth pressing to adhere.
Place the strudel dough in the center and spread it is starting to roll either with oiled hands by lifting the edges. Continue to stretch the dough gently by grabbing and lifting the edges (the weight of the dough which helps to stretch naturally). Stretch gently until it forms a rectangle 90 cm by 60 cm.

Brush half of melted butter over the strudel dough by spreading it with your hands or brush and then sprinkle with toasted breadcrumbs a rectangle about 15 cm long by leaving at least 20 cm of dough before, the width of dough, leaving a few inches of overhang. Fold the short end of dough over filling, lifting the cloth and then continue to roll the dough with the cloth to the end of the dough.

Spread filling over crumbs on a good height. Butter to brush top of strudel with remaining melted butter and sprinkle with almonds. Preheat

oven to 200 ° C. Line a large baking sheet with parchment paper or a baking mat.
Bake for 30 minutes or as long as the strudel is golden brown. At the exit of the oven sprinkle with icing sugar.
Cool at least 30 minutes before carving.

Serve warm or at room temperature with fresh cream, vanilla ice cream, Chantilly cream or English

Bon appetite!

Wife Breastfeeding Vedioes

Strudel Chocolate Mousse Pie

Following a request from a client of Tata Lulu, I put on my blog a basic chocolate mousse, which was holding and simple.
Soon I will suggest a recipe from a bomb that gives dough a lot more creamy mousse and fragrant.

Chocolate Mousse

250 g chocolate 64%
20 cl whipping cream whole
50 g butter
4
eggs 30 g sugar


Separate egg yolks from whites

Melt the chocolate in a bowl in a bain-marie. Stop the fire. Gradually add the butter into small pieces and stir, then egg yolks one by one. Work the cream a few moments until it is smooth and shiny and cool. Mount

egg whites until stiff, adding sugar at the end rain ice. Tighten the whites.
Beat the cream well chilled in a metal bowl is even better, in Chantilly.

Stir chocolate and butter cool, and the whites gently into the cream mixture to obtain a perfectly smooth and homogeneous.

Dresser in glasses or in a nice bowl until tonight or tomorrow. Bon appetite

Replacement Bulbs Stranne Lamp Ikea

greens

Time passes too quickly the weeks are filled and that I continue to prepare dishes and take pictures not enough time to publish them.
Here is a pie with green vegetables full of antioxidants and freely inspired by Alain Ducasse in his last book kind.

Vegetable Pie

2 rolls of pastry
400 g of spinach
100 g coppa
6 hearts of artichokes
1 zucchini
50 g of shelled peas
400 g green beans
1 red onion
1 clove garlic
2 tbsp olive oil
2 thyme sprigs parsley


chervil chives

2 tablespoons Parmesan
1 egg yolk
2 tablespoons pitted black olives Optional

Wash zucchini. Cut zucchini into cubes.
Cook the green beans and peas in the English that is to say, in salt water. Keep them slightly firm. Book
Peel onion and slice it as well. Peel and crush garlic.
Heat a pan with olive oil and sauté zucchini. Book. Skip the artichoke hearts. Book. Sweat the onion, put the zucchini, artichokes, the garlic with the thyme leaves for 10 minutes. Then add spinach, peas and green beans, salt and cook over low heat for 5 minutes.
During the cooking, rinse, dry, peel off and chop the parsley and chervil. Wash and chop the chives.
In a bowl, mix cream with egg yolks.
After 15 minutes of cooking, remove the pan from heat and stir in all ingredients, stirring well. Also add the parmesan
grated. Mix well
Taste and adjust seasoning with salt.
Preheat oven to 180 ° C (gas mark 6).
Line a tart ring of 26 cm with the pastry, place the cooled vegetables, cut into strip coppa. Moisten with a brush the dough overhang to weld the lid.
Cover with second pastry. Cut the remainder. Good soldering and fold the edge of the pie.
Mix egg yolk with a little water and brush, glaze the entire surface of the pie. Drill a hole in the center of the pie to allow steam to escape and leave a stack of cardboard so that it does not close.
Bake the pie for 35 to 40 minutes at 210 degrees. Then let it rest 15 minutes.

Serve on a pretty dish.

Bon appetite

Pain Near Ovary And Ewcm

Moroccan Recipe: makrout or Meqrout

Ingredients:

3 cups semolina average
1 bowl of melted butter 4 tablespoons
S. caster sugar 400 g
date paste 2 tablespoons
S. water orange blossom
1 pinch salt 1 tsp
to c.
cinnamon oil for frying 100 g of honey


In a large bowl place the semolina, salt, sugar and butter work well in crushing all in his hands. Add warm water and reworking to get a smooth paste and smooth. Set aside. In another bowl, mix the dough with dates, cinnamon and orange flower water. Make small rolls, split in the middle and into slot of small sticks of date paste. Weld the opening roller and smooth. Cut into diamond and fry in hot oil. Brown both sides and dip in warm honey. Drain and keep sealed in a box, once makrout cooled.

Source: http://www.recette-maroc.com/