When Should You See Zumba Results

Chocolate Truffles Blueberry Muffins


But why did I wait so long to make my homemade truffles??

for 30-35 truffles Ingredients:
- 200 g chocolate pastry
classic - 100 g chocolate 70%
- 75 g butter
- 250 ml cream not lean
- 1 pod vanilla
- cocoa powder

Bring the cream to a boil with the vanilla bean, split in half and scraped.
Break the chocolate into pieces and place in large bowl with the butter cut into dice.
Pour the boiling cream into the way the Chinese to remove impurities due to the vanilla bean.
Mix until a smooth chocolate cream.
Pour this mixture over a rectangular plate size 25x30 about whom there PRIOR covered the bottom of plastic wrap.
Cool completely, then place in refrigerator one hour.
Remove from oven then. Turn out the chilled chocolate ganache on a work surface clean and remove the plastic wrap covering it.
Cut ganache into squares of equal size.
clothe latex gloves (to avoid direct contact with skin), and form chocolate balls very quickly between his fingers. Do not worry if they still rely a little ... The place to
As on large plate.
Once all the truffles trained to replace them in the fridge for an hour on their plate.
Sift cocoa powder and place in a shallow dish. Remove the chilled truffle in the fridge, and roll in cocoa. Here's your nice
truffles ready!

NB: out of the fridge 20 minutes before tasting. They will be even better!

What City Has The Hottest Men

A classic in the category of muffins! And these are just excellent!

Ingredients for 12 muffins:
- 250 g flour
- 175 g sugar
- 2 teaspoons baking powder (or 1 packet)
- 1 / 2 teaspoon baking soda
- 1 tsp
vanilla extract - 250 ml milk
- 90 ml vegetable oil
-
1 egg - 180 g blueberries

Preheat oven to 220 ° C.
Place paper liners in the holes of a muffin pan.
Mix all dry ingredients together and all liquid ingredients together. Stir liquid ingredients
to dry ingredients and mix until a smooth paste.
Finish by adding blueberries and mix.
Pour 2 tablespoons batter into each paper tray.
Bake for 13-15 minutes.
And voila!

Can I Use Caneston When Breastfeeding

Noodles with Vegetables in Puff


By watching my baby-vegetarian recently - busy working kitchen, I had the idea for this recipe. For several months now, my son and feast on pasta and noodles to Chinese and eat all the sauces. Something of a tradition of Sunday night ... and it is dad who wears the hat!

Here is a very nice version of fried noodles.

Ingredients for 3 people:
- 3 servings of egg noodles
- 1 / 2 red pepper
- 1 / 2 yellow pepper
- 1 / 2 green pepper
- 1 / 2 zucchini
- 2 shallots
- 1 clove garlic
- 12 cherry tomatoes
- 3 tbsp. tablespoon vegetable oil
- 2 tsp. tablespoon sesame oil
- from teriyaki

Cook noodles in plenty of boiling water (follow the cooking instructions, see pack).
Wash vegetables.
Peel and mince the shallots.
Cut sections for the peppers and zucchini and thinly slice the garlic.
Heat the vegetable oil in large skillet. Brown the shallots.
When the shallots are golden, add the vegetables (peppers, zucchini, garlic). Cook over medium heat until the zucchini begins to be translucent. Then add the sesame oil in pan then cut into 4 cherry tomatoes and leave a little grill on high heat for 5-8 minutes.
Add the cooked pasta into the skillet and drizzle with teriyaki sauce, all in mixing. Wait until it starts to sizzle a bit.
Serve hot.

Baby Shower Good Luck Messages

Quiche Chicken and morels - Chicken and Dumplings morel quiche

We are not very quiche with us. Between the husband who does not like cheese and the girl who does not like vegetables, we do not hardly. I made this delicious quiche cooking classes that I'm adapting a recipe book of our curriculum. Here is a little recipe for quiche without cheese and without too heavy.

Quiche with chicken and morels

Ingredients

1 pie pastry

1 tbsp butter + 1 teaspoon oil

2 chicken thighs, boned and cut into diced

15 g dried morels, soaked in warm water for 30 min and then sliced

2 large shallots, minced

3 eggs, beaten omelet

250 ml cream

250 ml water soaking morels or milk or a mixture of both

Salt and pepper

2 tbsp breadcrumbs

Method:

Recover water Soak morels and being careful not to take the muddy bottom.

Heat oil and butter and brown the shallots.

Add chicken and morels.

salt and pepper and sauté until cooked chicken (about 7 minutes).

Cool.

Roll dough into a tart pan and prick in several places with a fork.

Spread bread crumbs over the dough and divide the chicken mixture / morel.

Mix eggs, cream and water soaking.

Pour over pie.

Bake in preheated oven at 180 ° C for 30 to 35 m.

Serve hot with a salad

***

We do not like quiche a lot. Between the husband who does not like cheese and the daughter who does not like veggies, we hardly ever make it. I made this delicious quiche at the culinary school by adapting a recipe from our text book. Here is a quiche recipe that’s without cheese and not too heavy.

Chicken and morel quiche

Ingredients

1 puff pastry base

1 tbsp of butter + 1 tsp of oil

2 chicken thighs, boned and cut in small cubes

15g dry morels, soaked in warm water for 30m and chopped

2 big shallots, chopped

3 eggs, whipped

250 ml cream

250 ml the soaking water of the morels, or milk or a mixture of both

Salt and freshly milled pepper

2 tbsp breadcrumbs

Method:

Reserve the soaking water of the morels but don’t use the muddy bottom.

Heat oil and butter in a pan and fry the shallots till golden.

Add the chicken and the morels.

Season with salt and pepper and cook till done (about 7 minutes).

Cool.

Put the base in a pie pan and prick several times with a fork.

Spread the breadcrumbs on the pastry.

Scatter the chicken and morel mixture.

Mix the eggs, the cream and the soaking water.

Pour on the pie.

Cook in a preheated oven at 180°C for about 30à 35mins

Serve hot with a salad.

***

Kate's Playground Free Strep On

sweet banana and cardamom - Sweet banana and cardamom

You will see in this post that I had bought skillet ableskiver (Danish apple dumplings). In India, there is a similar stove to make dumplings with sweet or savory rice. I used this stove for preparing donuts that I often do with overripe bananas. There was a time when Tara left the Express to arrange the bananas taste delicious! You can bake spoonfuls of soup into a pan without the form of a ball but flattened pancakes.

***

Meatballs sweet banana and cardamom

Ingredients

2 ripe bananas, mashed

1 cup (250ml) raising flour 2 eggs

2 tbsp sugar (more or less to taste)

seeds 3 cardamom pods, crushed Pinch

Salt

A few drops of ghee

Powdered sugar (untouchable) for garnish

Method:

Mix all ingredients except ghee and sugar to a thick paste.

If necessary thin with a little milk.

Heat pan and melt a few drops of ghee in each cell.

Place spoonfuls of batter and brown on all sides.
Serve dusted with icing sugar.

***

In this post , I spoke of my ableskiver (Danish balls with apple) pan. In India, we have a similar pan for making sweet or savoury balls with rice. I used the pan to make fritters that I make often with over ripe bananas. There was a time when Tara let the bananas over-ripen, just to eat these. One can also fry these fritters as thick pancakes in a regular pan.

Sweet banana and cardamom balls
Ingredients

2 over-ripe bananas, mashed

1 cup (250ml) self-raising flour

2 eggs

2 tbsps sugar (more or less according to taste)

Crushed grains of 3 cardamom pods

A pinch of salt

Some drops of ghee

Icing (confectionary) sugar

Method :

Mix all the ingredients except the ghee and the icing sugar.

Some Add milk if Necessary.

Heat the pan and put a spoonful of batter in EACH cavity.

Fry till golden

we all sides. Serve garnished
With icing sugar.

Birkenstock Papillio Frankfurt

Lamb

Here is a recipe made last Saturday. I had gone into the idea of making lamb meatballs, and then, I then looked for small puff. And it was really delicious.
In this version, I used a mixture of spices Georgia (Хмели-сунели), but you can substitute 1 tsp. Coffee scoop of garam masala + 1 / 4 tsp. coffee coriander powder + 1 / 4 tsp. of cumin powder + 1 pinch of cinnamon.
The result is also excellent, I think.

Ingredients for 2 big puff:
- 4 rectangles of puff pastry homemade (or 4 discs pulp industry)
- 460 g lamb
- 1 large yellow onion
- 2 cloves
fresh garlic - 1 large bunch fresh cilantro
- 3 slices of bread
- milk (to wet the bread)
-
1 egg - salt and pepper
- 1 generous tsp. coffee-Хмели сунели (mixture I contains introductory)
- 1 egg, beaten Prepare

stuffing: take meat, bread soaked in milk, onion, garlic and cilantro in food processor. Place in a bowl.
Add the egg, spices, salt and pepper and mix.
Spread the stuffing on the surface of 2 or 2 rectangles of puff pastry spread discs.
Brush edges of rectangles of dough on which you filed the stuffing beaten egg, using a brush.
then append the other 2 remaining rectangles of dough. Press with fingers on the edges to hold the pasta together well during cooking.
Bake for 15-20 minutes at 200 ° C, then another 20-25 minutes at 180 ° C.
Remove the pastry from the oven once they are golden brown.
Cut into squares and serve immediately individual.

Free Met Art Zip Sets

balls travel to countries in fairy tales - fairy tale in Travel Countries

For our monthly dinners, now legendary, with Marion and Sylvain, Fanny, our hostess we had taken to the country of tales and fables. Tara was immediately given to the dessert - and it was no surprise, the house of Hansel & Gretel . It was beautiful, the dessert of Tara, as always been very careful in the presentation of its dishes. It did not seem to disturb others, but I still own curly overdose of sweets for dessert! Congratulations Tara, I'm proud of you and you re-cook when you want:-D!

Sylvain prepared an appetizer of Little Red Riding Hood with a cake and a cocktail with red wine;

Marion made rabbit rillettes the first gift to her cat Boots master

Fanny introduced chicken with cider and légumes anciens inspiré du 'Fantastique Maître Renard' de Roald Dahl (plus connu comme l’auteur de Charlie et la Chocolaterie) ;

Tara a fait la maison de Hansen et Gretel.

***

For our now legendary monthly dinners, with Marion and Sylvain, our hostess Fanny took us to the wonderland of tales and fables. Tara immediately proposed to make the dessert and it was without any surprise the house of Hansel and Gretel . Tara’s dessert was very beautiful and as always, she paid great attention to the beauty and the presentation of her dishes. No one seemed to complain, but I almost had an overdose of sweets for this dessert! Bravo Tara, I am proud of you and you can cook again whenever you want to :-D!

Sylvain prepared Little Red Riding Hood’s amuse bouche and aperitif of a flatcake and a red wine cocktail;

Marion made Puss in Boots’ Rabbit Rillettes, (rabbit being the first gift of Puss in Boots’ to his master);

Fanny concocted Chicken with cider and vintage veggies inspired by the Fantastic Mr Fox by Roald Dahl (more famous for Have Written Charlie and the Chocolate Factory;

prepared Tara Hansen and Gretel's house.

***

Polka Dot First Birthday Ideas

Caviar Eggplant Tapenade Georgian


is a new version of eggplant caviar. The difference is in the seasoning.

Ingredients:
- 4
eggplant - 1 bunch fresh cilantro (the equivalent of 2 tsp. Tbsp chopped coriander)
- 1 bunch fresh basil (the equivalent of 2 tsp. Tablespoons chopped basil)
- 1 bouque fresh dill (the equivalent of 2 tsp. tablespoons chopped dill)
- 2 cloves
fresh garlic - 5 tablespoons. tablespoon olive oil
- salt and pepper

Preheat oven to 200 ° C.
Wash eggplants.
Put in oven on rack without peeling. Cook for 45-50 minutes, until they are softened.
Remove skin from eggplant out of the mad and cut into small dice.
Place in a bowl.
Chop dill, coriander and basil. Finely chop the garlic. Add these ingredients to the eggplant.
Pour olive oil, salt and pepper.
Refrigerate before serving.

Whats Best Rotary Or Foil Shaver

The truth is that this weekend, we hung the rack. We moved there a little over a month into our new apartment, and we had to celebrate here at one time or another with friends!

You will therefore be entitled to a series of new recipes for a few days ... I stick to 2 tonight!

The tapenade is a delicious idea for appetizers with friends. To serve, we must show it with slices of toasted ciabatta, with golden olive oil, scraped with a clove of garlic ... it's really super good!

Ingredients:
- 120 g black olives (or a tin of 300 g, with its juice)
- 120 g green olives (same)
- fifteen
capers - 2 cloves fresh garlic
- 5 to 6 tbsp. tablespoons of olive oil

Skip olives, capers and garlic in blender.
Drizzle with olive oil and place in serving bowl.
Chill before serving.

Small Models Gİrls

The Courchevel

Courchevel The cake is a dessert that I like. I tried to find the taste of this cake in my previous blog and I was pretty satisfied with the outcome, if I remember correctly.
But with a little more experience, especially after re-tasted the Courchevel my pastry that I finally understood where my mistakes were ...

Ingredients for 10-12 people:
For pancakes

- 250 g flour

- 3 eggs

- 4 tbsp. tablespoons sugar

- 4 tbsp. tb oil

- 50 g butter

- 75 cl of milk

- 1 tsp. a tablespoon rum or Grand Marnier

For the cake (a recipe Lenôtre)
-155 sugar + 1 packet of vanilla sugar
- 5 eggs of normal size
- 155 g flour
- 45 g cooled melted butter

For the cream muslin (you can reduce the amount by half, but I'd rather deliver the original recipe, that of Benedict Molin)
- 1 liter milk
- 1 vanilla bean
- 8 yellow
eggs - 150 g sugar
- 60 g flour
- 60 g cornflour
- 1 pinch of salt
- 550 g butter
For mounting

- liquor blackberry
- 2 cups ripe raspberries

The previous morning: Prepare pancakes and the sponge.
For pancakes: place flour in a large bowl with sugar, eggs, oil, alcohol, and a little milk. Mix everything until dough is thick and without lumps.

. Heat the remaining milk over low heat with the butter cut into cubes petis. When it is melted, pour over the mixture and whisk until the mixture for smooth and fluid.

. Lightly oil a frying pan (always the first or pancakes). Pour a small ladle of batter to form pancakes by rotating the pan.

Cook pancakes on one side then the other, and stacked upon each other in a dish, as and when they are cooking.

. Cover with aluminum foil to keep warm and prevent them from drying out.

Set aside.

For the cake: to the bowl of a food in a water bath and whisk sugar and whole eggs to the mixture cool for 1 minute. Remove the bowl from the WB and beat on high speed for 8 minutes, then at low speed for 15 minutes to cool and reduce the mass. The dough should form tape casting (the mass 1).
Melt the butter too warm. Sift flour. Gently stir in flour and vanilla sugar to mass 1, then the butter to lukewarm.
Stop stirring as soon as the mixture is done. Pour into buttered and floured cake.
imméditament Bake in preheated oven at 180 ° C for 30 minutes.
Turn out hot but let the cake cool thoroughly before cutting.

In the early afternoon: Prepare cream muslin.
Heat - boil - the milk with the vanilla bean scraped. Although
whiten the egg yolks with sugar. Add the flour and cornstarch gradually. Relax
the mixture with half the milk.
Pour the batter into the pan containing the remaining milk and bring to a gentle boil, stirring constantly with a whisk.
Whisk 300g of butter into the custard is still hot. Allow to cool in the whipping cream time time - it cools completely in 4-5 hours - then add the 250 g of softened butter remaining.
cream muslin is ready.

Cut sponge in its width into thin slices.

For installation, use the cake pan in which the cake was baked.
nicely Cover the bottom and sides of pan with pancakes made up in the morning.
Cover the bottom of a thick layer of cream muslin. Then sprinkle with raspberries.
Soak a sponge disk (which is neither the basis nor the hat) blackberry liqueur. And place on raspberries. Press down well with the flat of the hand so that the cake begins to take form into the mold.
Pour a second and final layer of cream muslin. Sprinkle again with raspberries (keep some for decoration).
Soak the sponge cake base, this time with blackberry liqueur, and place on top of cake. Press well again by pressing the flat of his hand on the surface of sponge cake.
Close the cake by folding the pancakes on the merits. Place the cake
Courchevel and ready in the refrigerator overnight.

The next day, shortly before serving, unmold the cake, turning on a platter. Decorate by sprinkling cocoa or icing sugar and with remaining raspberries.

Invitation Wording Funny 50th Birthday

The Very Chocolate Shortbread


Ingredients for 10 to 12 people
For the base
- 230 g plain yogurt with whole milk - use a pot as a measure for the rest
- 2 jar of sugar
-
3 eggs - 4 tablespoons. tablespoons oil
- 2 teaspoons coffee extract
- 2 jars
flour - 1 / 2 teaspoon baking powder
- 3 tbsp. tablespoons cocoa
- 50 g chocolate chips

For the chocolate mousse
- 300 g chocolate pastry
- 300 ml cream not lean
- 60 g butter
For the frosting

- 100 g chocolate
- 150 ml cream

For mounting
- a very full-bodied cup of coffee, sweet

Prepare chocolate yogurt cake: Beat eggs with sugar.
Add the yogurt, coffee extract and oil. Mix well.
Add the flour sifted with baking powder and cocoa, mix well again.
Finish by incorporating the chocolate chips.
Bake the cake at 180 ° C for 40-45 minutes, until the surface is "trembling" more.
Once the cake is cooked, remove from oven, wait 5 minutes before turning out onto a rack. Then let it cool completely.

While the cake cools, prepare the chocolate mousse: bring the cream to a boil over medium heat.
Cut the chocolate into small pieces and place in a bowl with the softened butter in pieces. Pour the boiling cream while whisking.
When the chocolate cream is smooth, set aside, and let cool. Once cooled, place it in the fridge for about an hour.

Meanwhile, if the cake has cooled, cut into 3 discs of equal thickness. Soak
based coffee cake spicy sweet, and the disk medium.
Book.

Recover cream placed in the refrigerator and beat (with mixer on high speed) for a few minutes. We should get a nice air foam well.
Spread half (or less if the amount is too large for the size of the cake) foam based on cake soaked with coffee. Well go to the edges for a nicer result. Ask
second cake layer on layer of chocolate mousse and cover with a second layer of foam. Finish by placing the top of the cake on top. Pack
the flat of his hand on top cake and mounted.

Place in the fridge.

Prepare the frosting: again bring the cream to a boil, pour over chopped chocolate. Pour the ganache
obtained on top of cake and sides.
Refrigerate for one night. Indeed, as Courchevel, this dessert is better the next day.

Digital Playground Pirates 2

to


Last one ... for fun, because this weekend, I get down to business ... - You'll see - ... of biscuits in the strawberry jam.

A simple recipe, once again, it based on that of Spritz .

Ingredients for 40 cookies:
- 250 g flour
- 125 g icing sugar
- 1 pinch of salt
- 175 g softened butter
-
1 egg - 60 g almonds
- 1 cc vanilla extract
- of strawberry jam in a blender past

Preheat oven to 180 ° C.

Put the sugar, salt and vanilla sugar in a mixer bowl.

Add the butter cut into small dice and rotate until a homogeneous mixture and sparkling.

Add the egg and mix.

Then add half the flour, turning until it is well incorporated, then the almonds.

Finish by adding the remaining flour. Give a few turns of the robot again. We must obtain a smooth paste and smooth.

Train using a pastry bag or shaping by hand, small shells, the center of which is deposited a small teaspoon of strawberry jam.

Bake for 10 minutes at 180 ° C.

Remove the cookies once they are lightly browned.

Let them cool before removing. They might break or otherwise.

Is Ice Skating Good For A Date

Korma Chicken Pistachio - Pistachio chicken korma

On 3rd Salon of Culinary Blog who just finished at Soissons, Damien asked me to prepare a dish for Sunday brunch. I immediately thought of this dish combines products from two partners (France Bunny & Wonderful Pistachios) of the show, and were available in sufficient quantities on site. Thank Philou have a huge pile of shelled pistachios (with the help of other bloggers) and Chef Christophe has a bunch of boneless rabbit legs!

I wanted to recreate this dish at home, but I used chicken because I had to thaw in the fridge.

Chicken Korma pistachio

Ingredients:

750g chicken, cut into small pieces (or other meat: chicken or other by adjusting the cooking time)

250g pistachios

1 large onion, chopped

1 clove garlic, grated

2cm fresh ginger, grated

2cm fresh turmeric, grated (or 1 tsp powder)

2 tablespoons ghee (or oil)

1 tsp garam masala

salt

Method:

Shell the pistachios and reduce powder (you can also soak the pistachios in warm water for an hour before the mixer).

Heat ghee.

sauté onion, garlic, ginger and turmeric.

Add powder (more than 125ml) or pistachio paste, garam masala and salt.

Cook a few minutes.

Strain mixture to blender.

Add water (or better, the broth - about 500ml) and bring to boil.

Add meat and simmer covered until cooked meat (by adding water or broth if necessary).

---

At The 3rd Fair Culinary Blog thats just Took place in Soissons, France, Damien Asked me to prepare for the dish The Sunday brunch. Immediately I Thought of this dish Which Brings Together The Produce of Two partners (France Bunny & Wonderful Pistachios) of the Fair that were easily available on site in sufficient quantities. I thank Philou for peeling a huge pile of pistachios and Chef Christophe who debone a pile of rabbit thighs for me!

I wanted to re-create this recipe at home but I used chicken since that is what was defrosting in the fridge.

Pistachio chicken korma

Ingredients :

750g chicken, cut into small pieces (or any other meat: poultry or other adjusting cooking timings)

250g of pistachios

1 onion, sliced

1 clove of garlic, grated

2cm of ginger, grated

2cm fresh turmeric, grated (or 1tsp powder)

2 tbsp ghee (or oil)

1 tsp garam masala

Salt:

Method :

Peel the pistachios and powder them (or they can be soaked in hot water for an hour and ground to a paste).

Heat the ghee.

Brown the onion, garlic, turmeric and ginger.

Add the pistachio powder (and 125ml of water) or paste, garam masala and salt.

Cook for a few minutes.

Grind in a mixer.

Add water (or better, broth – about 500ml) and bring to a boil.

Add the meat and cook, covered till meat is done (adding water if necessary).

***

Why Does Caffeine Affect People Differently

3rd Salon of Culinary Blog - 3rd Fair Culinary Blog

If there is a blogger culinary speaking, he had to live on another planet not to know that last weekend was held the third part of the Salon Culinaire at the Hotel School Blog of Soissons in France. This annual event, organized by 750g brings together bloggers from several countries to an unforgettable weekend in the spirit of sharing and good mood!

"If you are a French culinary blogger, you Would Have to Live on Another Planet to Avoid Knowing That Was The Third last weekend Culinary Blog In The Catering College Fair at Soissons in France. This Annual Event Organized by 750g , Brings together bloggers from SEVERAL Countries To Spend a wonderful weekend "under the auspices of sharing and good humor.

Watch how these moments have passed. Try to find some familiar faces and familiar ...

Here Are Some Glimpses Of The Moment Passed weekends together. Try and find Some familiar faces ...

Lounge is exactly what it takes to be on a cloud for a few weeks and to reboost into positive energy, without jealousy and other feelings negative! Just pure happiness, with a reunion and meeting new people, smiles and laughter and happy conversation, mutual exchange of recipes and cooking tips, a lot of special dishes. I know why I pasted a smile to the face since my return from Soissons.

The Fair Is Just What is Needed to Be on a cloud for a few "weeks and to get re-Boosted in positive energy, Without Any" any negative feelings jealousness gold! Just pure happiness, meeting again and getting to know fellow bloggers, smiles, laughs, joyful conversations, Mutual Exchange of recipes and tips and loads and loads of wonderful food. I know why I have a smile stuck to my face Since my return from Soissons.

Listed below demonstrations. This year some (including mine) were held out of the hotel school in town. I made a collage of some demonstrations below:

Here Is A list Of The demonstrations That Were Held . This year a few (Including mine) Were demonstrations semblables Catering College in town. I Have Prepared a collage of Some demos here:

Dom helped by an array of vegetable carving this year it also:

Contributed aussi cette année Dom With A vegetable sculpture scene:

I thank Chef Damien and all are team of 750g and catering school, staff and students, leaders and partners who attended this year below: Board Bia, Wines of Alsace, Phillips, Lesieur, Milk Factory, Mobalpa , Rabbit of France, Wonderful Pistachios have helped make this great project and this great event!

I would like to thank Chef Damien and all his team, from 750g and the Catering College - staff and students, the chefs and all the partners that were present this year - Board Bia, Vins d’Alsace, Phillips, Lesieur, Milk Factory, Mobalpa, Lapin de France, Wonderful Pistachios for making this really wonderful project and superbe event take place.

A l’année prochaine, le rendez-vous est pris !

See you next year! I’ve noted the appointment!

***

House Fogger For Lice

Shrimp sauteed with cumin seeds and mustard oil - Stir fried shrimp cumin and mustard seeds With

Fish and shellfish are often consumed and much appreciated home. My mother made this dish regularly and I often found him in my bowl at lunch at school. We ate, sometimes with rice or in a chapati (Indian bread), or stuffing samosas. I continued this tradition, adding in pies or making empanadas. This dish, simple and easy to prepare, very tasty and elegant. I put a little green pepper in my serving, because that is the flavor of green pepper brings out the sweetness of shrimp.

is my bowl in the photo because I could not take the picture when we ate this dish the day before. The rice I used was Masuri sona, a short grain rice, which is much less fragrant basmati but retain a very good taste, suitable for everyday meals, and I happy to be here in Brussels.

Shrimp sauteed with cumin seeds and mustard

Ingredients

Serves 4

2 tbsp oil

10 curry leaves

500g large shrimp (those of Madagascar are excellent!)

2 large potatoes, peeled and diced

2 large onions, chopped

1 clove garlic, minced

3 cm fresh ginger, grated

1 cm fresh turmeric, grated (or 1 tsp powder)

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp coriander leaves, chopped

1 tsp mint leaves, chopped

Salt and pepper

2 green chillies, chopped (optional)

Lemon juice

Method

Heat oil in a wok.

Add curry leaves, mustard seeds and when they start popping, add cumin seeds.

Y put the onions, garlic and ginger, turmeric, salt and pepper and brown them.

Add potatoes and cook over low heat, covered, adding a tablespoon of water if necessary and stirring occasionally.

When the potatoes are almost cooked, add shrimp, cilantro, mint and green chillies if using.

Continue cooking for 4 minutes or until shrimp are cooked (do not overcook).

Servir chaud arrosé d’un trait de jus de citron.

***

Fish and seafood are a favourite at our place. My mother used to prepare this regularly and I often found this for lunch. We had it sometimes with rice, or a chapatti (Indian flat bread) or as a filling for samosas. I’ve continued this tradition by adding it to pie and empanada fillings. This simple and easy-to-prepare dish is very tasty and elegant. I put green chillies in my portion, because I think that the flavour of green chillies lifts up the sweetness of the shrimp.

The photo is of my lunch-box, because I could not take a snap the previous evening. The rice I have used is sona masuri, a short-grain rice, that’s much less perfumed than a basmati but has all the same a very nice taste and is perfect for everyday use and that I’m lucky to find in Brussels.

Stir fried shrimp with cumin and mustard seeds

Ingredients:

Serves 4

2 tbsp oil

10 curry leaves

500g big shrimp (those from Madagascar are very tasty)

2 big potatoes, chopped

2 big onions chopped

3 cm grated ginger root

1 grated garlic clove

1 cm grated fresh turmeric root (or 1 tsp pd)

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp chopped coriander leaves

1 tsp chopped mint leaves

Salt and pepper

2 chopped green chillies

Lemon juice

Method :

Heat oil in a wok.

Add the curry leaves, mustard seeds and when they begin to crackle, the cumin seeds.

Put in the onion, garlic, ginger and turmeric, salt and pepper and fry till golden.

Add potatoes and cooked covered on a slow flame till almost done, adding a tbsp of water if necessary.

When the potato is almost cooked, add the shrimp, coriander, mint and chillies, if used.

Cook for about 4 minutes or till the shrimp is just cooked (don’t overcook).

Serve hot sprinkled with lemon juice.

***

Columbus Ohio Cruise Spots

Cream Tapioca - Tapioca Pudding - Sabudana Kheer

The tapioca (pearls of Japan) is used Indian cuisine in dishes sweet and savory. Rather, the snacks or snacks that are made of this ingredient. This recipe is very linked to my childhood and snacks eaten at home from school. This little dessert is one of my favorites because I love the delicate taste of tapioca embellished of rose water. We can obviously remove food coloring or beet juice used as natural coloring. I prefer to put some dye to make this dessert a little nicer.

Cream tapioca

Serves 6

Ingredients

1 cup (250 mL) tapioca (pearls of Japan)

¼ cup (4 tablespoons) sugar

500 ml (2 cups) water

250 ml (1 cup) milk

1 tablespoon rose water

few drops of pink food coloring

Method:

Boil water and sugar.

Add tapioca and toss until the resumption of boiling.

Bake for about twenty minutes over low heat until the beads become transparent and soft.

Add dye, rose water and milk and cook for 5 minutes.

Serve chilled.

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Tapioca pearls are used in the indian cuisine in sweet and savoury dishes. Mostly snacks and quick bites are made with this ingredient. This recipe is linked to my childhood and tiffins on return from school. I love this dessert which has the delicate taste of tapioca just picked up with rose water. Of course, one can avoid the use of the food colorant or use beetroot juice for a natural colorant. I prefer to add a colorant to this dessert to make it look nicer.

Sabudana kheer

For 6 persons

Ingredients

1 cup (250 ml) tapioca

¼ cup (4 tbsps) sugar

2 cups (500 ml) water

1 cup (250ml) milk

1 tbsp rose water

A few drops of pink food colorant

Method :

Boil the milk.

Add the tapioca and stir till the milk boils again.

Cook on slow heat till the tapioca pearls become transparent and are soft.

Add the food Colouring, Rose Water and the milk and cook for 5 more minutes.

Chill and serve.

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