Crawler King Vs Wheeli King

Brushettas evening or how to treat this little world and quickly discovered the tomato confit of the Counts of Provence.

The bruschetta is an Italian appetizer consisting of a slice of bread and topped previously rubbed with garlic.

Declined fashionable Applemini it usually consists of what I have in elbow.

This is an opportunity for me to tell you about a product offered by the store "The Counts of Provence " confit tomatoes and rosemary.
Its use can be varied with meat and fish, raw vegetables for drinks etc ... but I chose to simply spread on a slice of bread to compliment my Brushett.




There is no recipe per se. We just have to choose
ingredients that blend well together to garnish with a slice of bread, as they would for a pizza.

Accompanied by a green salad, the bruschetta warm your winter evenings that are soon to arrive, or who may already be there, as if at home in Lorraine you were right the first flakes.

Declined to drink it happily dethrone peanuts, chips and others.

The quality of the product tested is much better than the quality of my photos. Not easy at night because of my lighting to make pretty pictures.

On a thick slice of bread, spread some tomato confit with rosemary (if you do not have one you can choose a little concentrated tomato or a simple tomato sauce a little thicker). Removing
succession: some chopped onions, ham, two slices of goat cheese, one teaspoon of cream and finish with grated cheese.
Pour a thin stream of olive oil and broil.

summer we can add fresh tomatoes, but the summer only. Serve hot with

these salads, mixed salads.

My opinion about the product "confit tomato rosemary" Comtes de Provence : Ex-cel-lent!
I can not be clearer.
Yet I am often hesitant about the purchase of "all facts".
Slightly sweet (it contains honey and apple), it has a special flavor that comes out of the ordinary to get closer to a chutney.
The rosemary and thyme are not too present which allows to distinguish between the ingredients with which it marries this preparation. Sometimes Provencal herbs that are added to formula, they too tend to mark the actual preparation. For once this is not the case.
The tomato is also present. I guess
applesauce present in the composition should be used as a binder and I think it's very appropriate because it gives a creamy texture that is good.

The manual advises to use it as an accompaniment to poultry and fish. I can see it served simply as an aperitif on a small slice. The barbecues are also grateful to meet him.

A very good product.

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A product of the season: the cake.

should eat seasonal produce, so for the cake is still time.

Having already published recipes, yet traditional in the preparation of the wafer can sometimes with a sprained be stewed for those who do not like almonds here is a small summary to help you draw the kings

recipe puff pastry: tempera , the layering . (Thanks Bertrand Simon).

A recipe for frangipane

A recipe for frangipane a MOF

syrup recipe to make your cake even more beautiful

Bread Machine Squeaking

fillet of beef with foie gras crust.

Recipe party that I realized after the holidays.
wait a little before speaking "regime" and we're still happy.

This recipe is extremely simple and it does not prevent us enjoy.

It is true however it is an inexpensive saw the main ingredients: foie gras and beef tenderloin. You can

taliatelles accompanied the foie gras, or for a lighter bundles of green beans.

THE RECIPE:

a piece of beef tenderloin encased not 800 g - a box of foie gras for 4 people (more if you would like the tagliatelle with foie gras) - a flaky pastry crust - salt - pepper - 1 clove of garlic.

Preheat oven 200 degrees.

Make two incisions in the beef tenderloin, cut the garlic clove in half and put each half in each incision. Season with salt and pepper.
Cut the foie gras slices and place on average over the meat.
Wrap the meat in pastry, the pastry by placing the meat, taking care to make the welds below.
The ornaments can be used to decorate as desired.
Glaze with egg yolk. Bake
.
Remove the dish as soon as the dough is golden brown.

Cut into slices and serve immediately.

can be used for more gluttony with a Madeira sauce, with truffles, too.

My opinion:
as I do not like foie gras hot, that I find just a little fat, I expected that it cools a bit to eat with the meat and the pastry is still warm .

Thank home Petricorena who kindly provided me the foie gras used in this recipe.

Pain Near Belly Buttonafterc Section

Sweaters, hats, gloves scarves and ponchos .... cookie season.

Traditionally after the logs, snails, foie gras and capon, comes the cake.

Here is the recipe my 2010 version, a recipe that I remain faithful, it is more than delicious.

If the snow is rarer in recent times in Lorraine, cold winter raging for two days.
So to stick to the weather, here's a new shortbread to enjoy the warm tea.

And then as I have not done so already, I wish you a beautiful year. That 2011 brings you only the small pleasures that brighten your day.

recipe of pastry dough, I advise you again that lemon as it really is perfect.

For forms, I gave myself the trouble of making cardboard templates with no punch in the form of clothing.

For the frosting white of an egg, a good amount of icing sugar beaten with a fork and a little food coloring.