Sirop de menthe. Si vous avez beaucoup de menthe dans votre jardin, voici la solution pour mettre en bouteille cette délicieuse saveur. Vous allez pouvoir siroter tranquillement au soleil votre diabolo-menthe maison. La recette est très facile et délicieuse. Rien à voir avec ce qu’on achète. Les sirops du commerce ont tendance à avoir un goût chimique (et une couleur chimique aussi). Celui-là à l’avantage d’être 100% naturel ! Pour une petite bouteille 20 cl d’eau200 g de sucre1 bouquet de menthe (une centaine de feuilles) 1- Récupérez les feuilles de menthe. 2- Lavez les feuilles et mettez-les dans une petite casserole avec l’eau et le sucre. 3- Portez à ébullition et comptez 10 min de cuisson à frémissement. 4- Coupez le feu, couvrez la casserole et réservez ainsi pendant 12 heures. 5- Au bout des 12 heures, filtrez la préparation (pressez les feuilles de menthe pour en recueillir un maximum de saveur). 6- Versez dans une petite bouteille et réservez au réfrigérateur.
Moutarde maison, simple à faire , la tester c'est l'adopter ! - Nathalie Cuisine. Malgré toutes les choses que je fais "maison" , il ne m'était encore jamais venu à l'esprit de faire de la moutarde ! Celles du commerce sont plutôt bonnes et offre un choix de saveurs assez large mais c'était sans être tombée sur un billet du blog de Garance ! Intriguée, je me suis penchée sur sa recette et lui ai posé quelques questions , notamment sur les graines de moutarde que je n'étais pas certaine de trouver par ici .
Spontanément, Garance a eu la gentillesse de m'en envoyer un paquet , sentant bien que j'étais pressée de tester sa recette !! Un grand merci encore Garance :-) Mon verdict ?? La recette originale de Garance est pour 300 g de graines de moutarde, voici sa recette copiée-collée et mes quantités au-dessous adaptées à mon palais ( je goûtais au fur et à mesure !) -300 g de graines de Moutarde blondes (les claires car ils existent des graines brunes foncée et noires) 125 g - 250 ml d'eau de source (+ou-) 145 ml - 100 g de miel (+ ou - en fonction de votre goût) 70 g miel. Compound Butters. Daydream Recipe – Bread Cones. Raspberry Butter. Hey again! It’s Liz from Love Grows Wild, and I have an extra special treat to share with you today! Whenever I have extra berries on hand, one of my favorite things to make is flavored butters. Have you ever tried it before? This sweet berry butter is amazing spread on a stack of pancakes, and you can whip it up in just a matter of seconds.
For today’s recipe I’m using beautiful, bright raspberries, and I think you’re going to love it! I’m a lover of all breakfast foods… french toast, muffins… you name it, and I love it! I could probably eat breakfast for every meal of the day and be perfectly content for the rest of eternity. This Raspberry Butter is the perfect compliment to my beloved breakfast because you can use it with pancakes, french toast, muffins, or even simple buttered toast. The next time you’re having company over for breakfast, this is a great recipe to surprise them with! Raspberry Butter Author: Liz of Love Grows Wild Prep time: Total time: Serves: 8-12 Ingredients. What goes into making chocolate bowls. Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most.I had seen these bowls from Stephanie's Kitchen, and decided it was a fantastic idea for my food independent study. ingredients: chocolate, and balloons!
First, a giant bar of chocolate all the way from taiwan! And it's -special- grade, whatever that means. (i actually tried to pipe pretty lacy chocolate bowls first, but uh, that completely failed so i moved on. plus i don't like that pink fake chocolate.) balloons! Tip number 2, after you have melted your chocolate in a double broiler and poured it into a bowl for dipping, let it cool before you dip your balloons. because although you are really excited to dip them and set them down like this... five seconds later you shall hear a POP and you (as well as your kitchen) will be covered in chocolate because apparently latex doesn't like heat. Meyer Lemons — The Salty. I owe a debt of gratitude to Moroccan cooking expert Kitty Morse.
After all, she’s the one who taught me just how easy it is to make my own preserved lemons. How easy? So easy that you don’t even need a real recipe for it. I took a cooking class at Draeger’s years ago that Morse taught. They cost a tidy sum if you buy them already made in jars in fancy gourmet stores. I always use Meyer lemons just because I love the floral, complex, and less puckery taste that they have. Whatever lemon variety you choose, I guarantee you will have a fascinating time making preserved lemons.
Indeed, the first time I wrote about making preserved lemons years ago in the San Jose Mercury News, I admitted I couldn’t stop looking at my lemons as they transformed themselves. So how do you make them? Make two cuts in each lemon so that the quarters created remain attached. Place the jar on a counter top, and then just watch and wait. To use, pick a lemon or part of one out of the jar with a clean fork. » Luscious Lemon Bars (nut-free) Against All Grain. Don’t let what I am about to say turn you off from this recipe or decide that it is not incredible. Because it is. Well, according to a dozen lemon-loving testers it is incredible. I do not like lemon bars.
There, I said it. But don’t judge this recipe by the sheer fact that I have never been a lemon dessert fan. My readers consistently ask for lemon bars, lemon meringue, or lemon cakes, so I bit the bullet for you all and worked hard on getting this recipe right. It took quite a few tries because I wasn’t sure what the original really tasted like, and came up with a cheesecake tasting bar and a lemon jello bar before hitting the nail on the head. The nut-free crust is sturdy like a shortbread and holds its own against the rich, creamy, gooey lemon filling.
Enjoy these lemon bars with the special mothers in your life this weekend. Tip: these seeds are fully raw and all natural. grind the sunflower seeds in a blender or coffee grinder. Energy bars you can make at home. Whether you've resolved to hit the gym more or your busy afternoons require a mid-afternoon pick-me-up, energy bars are a full of foods that provide slow-burning fuel, such as dates and sunflower seeds, that will keep you going through a 12-mile run or that 3 p.m. slump.
The problem? Commercial versions are overpackaged and full of sugar, and the tab for keeping my college-age runner supplied with brand-name individually wrapped energy bars would rival his tuition. I actually found it pretty easy to re-create some of our favorite bars at home, using nothing more than a food processor. Tasty enough to challenge the likes of Clif and Larabars, these energy bar recipes can be whipped up in practically no time for a fraction of the price.
Raw Lemon-Coconut Bars These tasty bars are similar to Lärabars, but contain no added sweetener and are gluten free. Directions: If using chopped dates, cover them with warm water, let them soak for about 5 minutes, and drain. Makes 12 bars. Makes 12 bars. How to Make Proper Barbecue Chicken. There's a lot of misconception when it comes to "barbecue. " The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results.
That's true barbecue. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups)
Conversions et tableaux. Cook-shop. A Visual Guide to Cooking with Onions and Garlic at Epicurious. B ulb vegetables which include onions, garlic, and ramps—all related and members of the lily family—are usually just culinary accents: Add in small amounts, and they'll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas.
But the real magic takes place when they're cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness. There are many different ways to categorize bulb vegetables, so named because we consume the bulb. "Spring" bulbs, such as scallions and ramps, need refrigeration. Look for greens that are neither limp nor brown, and white bulbs that are firm. For seeds, visit your local plant nursery or visit online stores such as John Scheepers' Kitchen Garden Seeds. For buying and preparation advice for these bulb vegetables, check out our tips. Spanish onion Characteristics: This storage onion is relatively mild but not as much as sweet onions. Shallots White onion Garlic Pearl onions. Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds Recipe. If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven.
Method 1 Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else. 2 Measure the pumpkin seeds in a cup measure. 3 Preheat the oven to 400°F. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole. Hello! Warmed-Spiced Pecans with Rum Glaze. Warmed-Spiced Pecans with Rum Glaze If you have been to a mall during the holiday season, many state fairs and sporting events then you have smelled the amazingly enticing aroma of roasted nuts.
This time of year I look forward to purchasing a cone to devour while holiday shopping. Every time I see the roasted nut cart there is always an incredibly long line of people waiting to purchase these addicting nuts. Every time I tell myself there is no way I am going to stand in that line, but of course I always do! These nuts require minimal ingredients and are so easy to make! Ingredients: 2 cups raw pecan halves (8 ounces) For the Warm Spice Mix: 2 tablespoons granulated sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon nutmeg For the Rum Glaze: 1 tablespoon rum , preferably dark 2 teaspoons vanilla extract 1 teaspoon light brown sugar or dark brown sugar 1 tablespoon unsalted butter Directions: Leave a Comment.
Vanilla Extract Recipe, How to Make Vanilla Extract. Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need. Method 1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected. 2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka. 3 Give the bottle a good shake every once in a while. Lasts for years. You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar.
Infusing sugar. June 9, 2011 | Sweet Recipes | Comments I love the idea of infusing sugar! The wonderful uses of infused sugars are endless. You can use the citrus or lavender sugar in a poundcake or sugar cookie recipe to add a hint of flavor or simply place a teaspoon in your coffee (think espresso bean-infused!) Or when mixing a cocktail. It can also be used to garnish the glass rim of some fresh squeezed lemonade or another delicious drink! The sugars make wonderful gifts and for a special touch, attach your favorite recipe that the sugar would compliment. Supplies Sugar, citrus fruit, glass container with seal, a zest and ribbon or twine to garnish. Directions 1. 2. 3. 4. Photo credit: Sugar and Charm.