Concours de recettes » 2011. A) Ingrédients pour 8 à 10 « Arancini » : Pour le riz · 500gr de riz Thai ou le plus collant possible (surtout pas du incollable, car il ne colle effectivement jamais) · Une petite dose de safran (si vous en avez pour colorer le riz) · 50 g de beurre · 1 jaune d’œuf · 50g fromage râpé (Parmesan, Rigatello …) Pour la sauce tomate (peut être préparé la veille) · 250 g de coulis de tomates · ½ oignon, · Une carotte · 500 g d’hachis pur bœuf · 200 g de petits pois frais ou surgelé (à défaut une petite boite de petits pois) · 1 sucre (pour enlever l’acidité du coulis) · 2 feuilles de Basilic frais ou surgelé (ou plus) · Huile d’olive · sel ,poivre et origan Pour la fabrication des « Arangini» : · 2 œufs entiers, · Fromage italien : Cacciocavallo (provolone) de la mozzarella , · chapelure, · Huile de friture pour cuire les Arangini b) Préparation : Sauce tomate : Préparer une sauce tomate style bolognaise ( mais pas liquide ) : Riz : Faire cuire le riz dans de l’eau salée Fabrication et cuisson des Aarangini : Sel.
Concours de recettes » Chef en devenir - Boules d’Abricoco. Ingrédients personnes : 4 temps préparation : 2 h temps cuisson : 10-15min 2 œufs 150g d’huile neutre 150g sucre blanc 325g de farine ½ sachet de levure chimique 1 pincée de sel ½ pot de confiture d’abricot (vous pouvez varier les confitures selon votre goût) Un peu de fleur d’oranger De la noix de coco râpée, 1 sachet Préparation Préchauffer le four à 180°. Mélangez dans un robot ménager les œufs, l’huile, le sucre, la levure, le sel. Voilà, le plus simple est fait !!! Il faut donc, avec la pâte obtenue, former des petites boules, de la taille d’une noix environ. Pendant la cuisson, préparez la suite. Une fois les biscuits sortis du four, par couple de deux, plongez-les dans la confiture. Et voilà, c’est prêt ! Be Sociable, Share! Loading ... Detox Foods | Detox smoothies. Toxins-free for life Looking to increase your energy levels, to lose weight, get clearer skin, prevent premature ageing and to help preventing diseases?
Then look no further! This 5 days step-by-step detox will help you implement long-lasting healthy habits that yields results. Price: $47 Price: $27 Smoothies are a great way to boost your fruits and veggies daily intake. It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink. Flat Tummy Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts. 3/4 c. papaya 3/4 c. sliced peaches 1/2 pear, sliced 1 tsp fresh ginger 2 mint leaves Water to thin Skin Saver Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs.
Peanut Butter Energy Booster This protein-rich and minerals-filled smoothie will give you long-lasting energy. Bone Lover Immune System Booster. Triple-Lemon Blueberry Layer Cake. Happy Wednesday! I hope you had a wonderful Valentine’s Day with all of your lovies. I woke up yesterday morning, with a sudden and unrelenting need for sunshine–in any form. For what I think was the first time, rather than craving a particular food (or ingredient), I was craving a colour: yellow! I knew I had to make and bake something full of sunshine–absolutely bursting with sunshine, from the inside out: this time it was all about flavour. Naturally, a lemon confection immediately came to mind, so I figured it was time to bake a Lemon-Blueberry Layer Cake. So here it is! If you haven’t made lemon curd before, I highly recommend it.
While we’re on the topic of sweet sunshine-y goodness, here are my little blueberry bursts playing while the cake layers were baking. We had a great day yesterday, while we baked the cakes. Even if it was just in our hearts (and bellies) . . . Triple-Lemon Blueberry Layer Cake Ingredients For the Cake: For the Frosting: Instructions Preheat oven to 350°F.
Cookie dough truffles « The Domestic Mama & The Village Cook. Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk.
Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this] Cake Batter Pancakes. I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun.
Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs. Fluffy Pancakes | Blogger For Hire. This pancake recipe is the result of mixing and matching different recipes from many different sources.
It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches.
But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. The four of us eat 2-3 each, and the remaining freeze very well. Fluffy Pancakes Makes 16-18 pancakes. Directions 1. 2. 3. 4. 5. Serve with warm maple syrup and berries. Vertical Layer Cake Tutorial.
I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake. But I was being a brat for my birthday. I wanted real cake, and not sponge cake. I wanted two different flavors. I wanted massive amounts of frosting. Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own. Sorry. The second time making the cake I was surprised by how quickly everything went. Huh. Anywho... Here is an important step...
I then placed the cut parts together. The reason I do this is: 1. 2. 3. If you have a 5in deep cake pan and can successfully bake a 5in cake then just do that! Now! We will begin to cut out our layers! I simply used a cardboard cake round as my guide. I am now going to cut off the outside circle. Place the template back on the cake. Follow the template as close as you can. You are going to do this with BOTH cakes. Now I cut off another circle and started the process again. Do this to both cakes. 1. 2. 3. Whoopie Pies! 9 Recipes You'll Absolutely Love | Apartment Therapy The Kitchn.
Easter Cupcakes Baked in Real Egg Shells. I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading.
To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Turn the egg upside-down and dump out the contents.
How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Easy Monster Cookies. Macaroni & Cheese. There’s nothing that can be said. But there is much to be eaten. Come, my child…come. I shall take you by the hand and take you where you need to go. I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age. It’s macaroni and cheese. Come…come, my child. I shall show you the way. Elbow macaroni. You’ll need butter. And just note that I pretty much never use unsalted butter except for a few select baking recipes.
All-purpose flour. WHOLE MILK. Dry mustard. 1 egg. And cheese. But today, it’s all cheddar, all the time. Cook 4 cups dried macaroni until it’s very “al dente”. Nutshell: Undercook the macaroni! Preheat oven to 350 degrees. In a small bowl, whisk the egg. Add a good teaspoon or so of salt to the water. Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter. Sprinkle in an equal amount (4 tablespoons) flour. Whisk the mixture together over medium-low heat (careful not to burn!) Whisk it together… Chocolate Cupcakes with Flaming Strawberries. Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal.
I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. Which is really, really easy to do. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside. A Cozy Kitchen » Churro Tots. Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots.
Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! I was blown away by their cuteness–had to replicate it stat for you all.I basically made a tweaked and adjusted version of this pate a choux recipe. And then fried small balls of the dough. It was a breeze. Messy, but a breeze.I’m not a really clean cook.
Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe! Nutella Crunch Brownies. June 17, 2011 | Print | E-mail | Filed under brownie, chocolate, nutella I keep thinking that I’m over my nutella kick, but the fact is that I have so much lost time to make up for that I know I’m just going to keep experimenting with new recipes every chance I get. So, when I saw these over at Crustabakes, I knew I’d be making them as soon as I could get my hands on some chocolate rice cereal. I adapted the recipe somewhat, including using 2 eggs for the brownie base rather than 3 because I’m not a huge fan of “cakey” brownies – and what I discovered was that after a few days in the refrigerator (hubby doesn’t like nutella, or I’m sure they wouldn’t have lasted that long!)
The brownie part basically solidified into fudge. I found it glorious, but after they’ve chilled, I don’t think these even need to be stored in the refrigerator if you don’t want them to be THAT fudgey. Adapted from here. For the brownies: For the topping: While the brownies are baking, make the topping. Leave a Reply. Soft Lofthouse Style Frosted Cookies. Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles.
Yield: 4 1/2 dozen cookies Ingredients: Directions: Directions: In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside. Leave a Comment.