Oops! Google Chrome could not connect to the-cookie-fairy.blogspot.mx Voyage Gourmand Voilà quelques temps déjà que je voulais vous parler des perles du Japon. Le plus souvent, c’est en faisant cette recette que je les utilise, et je mourrais d’envie de vous la faire partager ! Ce sont en fait des perles de tapioca, lui-même issu du manioc. Ce dessert est pour moi un délice! J’aime beaucoup l’accord entre le fruit de la passion et la noix de coco – c’est exotique à souhait! Pour les fruits de la passion, choisissez-les fripés car plus ils sont fripés, plus ils sont mûrs et sucrés. L’autre jour, je me suis laissée tenter par des kiwis, ils étaient délicieux! Les perles deviennent translucides à la cuisson et justement c’est quand elles le sont entièrement que ce que j’appelle « la crème » est prête. Perles du Japon au lait de coco, gelée de fruits de la passion et kiwi Pour 6 à 8 verrines Ingrédients La gelée Faites ramollir les feuilles de gélatine dans un grand bol d’eau très froide. La crème tapioca/coco Servez Découpez des dés de kiwi ou épluchez et tranchez l’ananas.
Greek Vanilla Fondant Spoon Sweet | Souvlaki For The Soul If any Greeks are looking at these pictures they will immediately recognise this as “βανιλια” or “βανιλια υποβρυχιο”. This literally translates as vanilla and vanilla submarine. In Greece, vanilla fondant is often served as a “spoon sweet”. You dip your spoon in the fondant, scoop a little, dunk it in a glass of cold water and lick it like a lollipop. I remember the first time I had a friend over from school and my mum served this on a hot day. To be really honest, I haven't had it in years. I know there are going to be people who look at this and think “I ain't touching this stuff...it's full of sugar”. It’s a sweet treat best served on warmer days. If you happen to buy any of this stuff (look in your local Greek or Middle Eastern deli) make sure your water is nice and cold when you serve it. Cheers! P.S.
La cuisine de Nathalie - le blog de recettes faciles - la cuisine facile de Nathalie no está disponible. Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day, it’s been such a huge help. This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of course it tasted too good not to share. I took some liberties here… Sara makes an aromatic lemongrass broth to serve these in… I took a lazy shortcut but added some extra ingredients to the filling itself. I steamed these in a little store-bought veggie broth. These taste like an asian version of ravioli. serves 2adapted from the Sprouted Kitchen cookbook Lay half of the wonton wrappers out on your work surface.
student-food | no está disponible. Homemade Grenadine I promise I’m not getting all “Martha” on you guys with homemade this and homemade that (although homemade is so much better!). It’s just that certain things lend themselves so beautifully and easily to the Do-It-Yourself category. And this, to me, most definitely applies to grenadine for a reason about which I am extremely and passionately averse: high fructose corn syrup. At one time, though, this sweet syrup used to flavor drinks and desserts, was once made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Here’s how: In a heavy-bottom saucepan, combine 2 cups pomegranate juice, like POM, with 1-1/2 cups sugar. Optional add ins: 2 teaspoons lemon juice and 2 drops of orange flower water. Cool the mixture to room temperature; transfer to an airtight container and refrigerate for up to 1 month. Content and photography © 2012 Hutchstone, LLC.
Piment oiseau Dessertbuzz Carnets Parisiens Gaznates Oaxaqueños Continuo buscando recetas tradicionales para anexarlas a nuestro Menú del Catering, estos Gaznates los probé en mi viaje a Oaxaca de Juárez hace ya algún tiempo, les agregue un poco mas de ingredientes (sabores) a la receta tradicional para hacerlos un poco mas interesantes, mi colega y amiga Melania Bravo me comenta que por Tuxtepec de donde es originaria, en la Cuenca del Papaloapan (Oaxaca, parte sur de Puebla y parte centro de Veracruz) se acostumbran con un poco de coco rayado. Hice la prueba y quedan deliciosos, preferentemente con coco seco sin azúcar. También puede espolvorear con un poco de chocolate artesanal rayado o rellenar con algún tipo de mouse y servir inmediatamente. Les comparto la receta base de los Gaznates, ustedes pueden probar una infinidad de rellenos, les aconsejo acompañar este dulce con un café bien cargado. Puede descargar la receta haciendo doble clic en ella + Botón derecho del mouse "Guardar Como"
LA SUPER SUPÉRETTE