Le Craulois - Recette galettes bretonnes. Ci-dessous une recette toute simple pour réaliser des galettes bretonnes onctueuses. Ingrédients : Pour 12 galettes ou crêpes bretonne : 250 gr de farine de sarrasin 1 oeuf 1 cuillère à café de sel 5 dl d’eau 2 cuillère à soupe d’huile 1/2 dl de bière ou d’eau du beurre demi-sel Progression : Déversez la farine dans un récipient type saladier. Ajoutez l’oeuf puis le sel. Bon appétit www.lecraulois.com. Bone Broths to Support Adrenals, Bones and Teeth. Porkitos! (a.k.a. Crispy Prosciutto Chips)
I prefer prosciutto chips to bacon bits because they cook evenly and there aren’t any unappetizing flabby parts. These “Porkitos” also add a terrific salty crunch to creamy soups, salads, and purées. Or you can just stuff your face with them. 'Cause really — who doesn’t like crispy, porky chips? Here’s what to gather to make a tray of crunchy Porkitos (feeds 1-2 people): 3 ounces of thinly sliced Prosciutto di Parma (Try to get freshly-sliced prosciutto from the deli counter and make sure they cut it paper thin.) Here’s how to make ‘em: Preheat the oven to 350°F with the rack in the middle. Line a rimmed baking sheet with a piece of parchment paper… …and place the prosciutto in a single layer on top. Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy.
Transfer the chips to a wire rack to cool. They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them. Nutritious Chocolate Cake: 2 ingredients, 5 minutes. Two-ingredient chocolate cake Chocolate cake with two ingredients? In five minutes? Really? And is this even good for you? Yes, yes and yes (don’t live on it though). And it is actually delicious, up there with the best. Like I’ve said before, I don’t believe in ‘cheating’, its a flawed concept, I’m not trying to create a ‘hacked’ version of cake (even though it is lol), and eating this lots will not help you lose weight! Remember how DARK chocolate is actually very good for you with its high anti-oxidant content, minerals, and healthy fats?
Anyway enough chat here you go: Serves one (decent sized dessert) Ingredients: 40-80g of Dark chocolate (as dark as you can enjoy) one egg Less chocolate will create a lighter ‘cakier’ texture, more will create a denser brownie-like texture. Optional: baking powder can help it rise a little more nuts honey serve with fruit, banana is good serve with cream Method: Melt chocolate in a mug using your microwave.
Lucky double-yolker! The Homemade Pantry's Ricotta Cheese. [Photograph: Jennifer May] The white plastic tubs of ricotta available in supermarkets are never remarkable. And if you've only experienced POLLY-O, then you need to taste the wonderful thing that is freshly homemade ricotta. This recipe for Ricotta Cheese adapted from Alana Chernila's The Homemade Pantry may very well have you forgoing the grocery store stuff for good. It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form.
The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta. What Worked: Homemade ricotta beats out store bought by miles. What Didn't: No complaints, this stuff is good. Suggested Tweaks: Whipping in some fresh herbs would be nice, but milky simplicity is kind of the best part of ricotta, we think, at least. As always with our Cook the Book feature, we have five (5) copies of The Homemade Pantry to give away.
101 Uses For Soured Raw Milk. Café glacé à la cardamome | Cocktails et boissons | Recettes Lékué. 30 Minute Fresh Mozzarella Cheese Recipe. Homemade fresh mozzarella cheese has fabulous flavor. The instructions here for making your own at home are detailed but not difficult. Rennet and citric acid can be found in health food stores and specialty markets. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: 1/2 rennet tablet1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)1 gallon milk (2%, 1%, or skim)2 teaspoons citric acidSalt, optional Preparation: Crush the rennet into the water and stir to dissolve. At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. When cheese is cool enough to touch, knead it like bread dough until smooth. When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat.
Note: Citric acid and rennet are available through mail order, some pharmacies or health food stores. Hand Made Butter (Italian Herb) Pasteurizing= We DO cook milk! In simplest terms the milk collected from dairies is super-heated then rapidly cooled. This process kills most bacteria & microbes. It also destroys some of the nutritional value & flavor of the milk, but it does however make it safer to drink & reduces spoilage. Homogenizing= This process essentially prevents the cream from separating by pushing the milk through a series of screens or tubes at high pressures. This causes the large fat globules in the milk to be broken into much smaller globules creating more consistent emulsion, therefore no/ little separation.
As far as butter making goes, you will get a more flavorful product using the cream from raw milk, however it will spoil faster & has more potential pathogens in it. Untitled. Tartares, boulettes, pâtés, terrines, burgers, saucisses de campagne, merguez, fricadelles de viandes, farces, tourtes… retrouveront toute leur authenticité.
C’est simple et rapide, il suffit de passer les ingrédients dans la cheminée du Hachoir puis de les assaisonner. Référence : AT950B Découvrir le hachoir en vidéo Un véritable hachoir de boucher Il vous permet de réaliser votre propre hachis et de contrôler ainsi tant le type de viande que la teneur en gras. Grille à hacher fin (3mm) Parfaite avec les viandes crues et les poissons pour obtenir une texture fine et onctueuse pour les saucisses, les pâtés, les boulettes de poisson ou les raviolis à la viande. Grille à hacher moyen (4.5mm) Idéale pour hacher du bœuf cru et réaliser burgers, du chili con carne, des pains de viande, de la moussaka mais aussi de la farce à tacos.
Grille à hacher gros (8mm) Les farces à saucisses de texture grossière sont réalisées avec cette grille. Les 2 adaptateurs à saucisses L’adaptateur à Kebbés. Mineral-Rich Bone Broth | Balanced Bites | Holistic & Paleo Nutrition Coaching & Seminars. Easy Recipe: Mineral-Rich Bone Broth 204 Comments Categories | Digestion | Easy Recipes | fighting a cold | leaky gut | Nutritious Obsession | Vitamins and Minerals Bone broth is a super-food for so many reasons. And we (the Balanced Bites Team) aren’t the only ones who think so. Chris Kresser, the Weston A.
Many are concerned about how to get calcium when avoiding modern dairy-based foods like skim milk and low-fat yogurt. Bone broth provides our bodies with bio-available (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today. Your grandmother was right – soup will heal what ails you. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer.
But fighting a cold, combatting disease and healing a leaky gut aren’t all broth can help to do: Dr. Ingredients Preparation Variations. Homemade Bouillon (Portable Soup) Crepes de ble noir (sarrasin) Got EGGS? Make Better Hard-Boiled Eggs By Baking Them in The Oven, Not Boiling Them. How to Braise Meat | Meat Cooking Methods | Techniques. Braising Beef: A Delicious Guide. To me, braising beef is a great way to make one of those wonderful winter meals. The kind where the house smells amazing for hours. And then, when you finally get to eat it, it's so tender you can pull it apart with a fork. It's hot, comforting and delicious. Now, apart from the fact that it's so good, there are a few reasons that braising is such a great way to cook beef. First of all, it's really easy. Braising is also a wonderful way to cook tougher meats. So, what is braised beef? Here we go! Braising is a cooking technique where you slow cook a tough cut of meat in just enough liquid to cover the meat half way.
Tougher cuts of beef are full of connective tissues like collagen. You get rid of collagen by melting it. Unfortunately, collagen needs to be very hot for a very long time before it'll melt... How does braising help? All that moisture lets you get your beef hotter for longer, so the heat can penetrate deep down into the piece of beef and melt all that tough collagen. Tips.