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of Lords tea cakes, chocolate and citron steamed

If there was a tea that still retains a bit of mystery to me is the rooibos. Red Tea, naturally caffeine free, I find it moderately palatable natural. However, flavored, it becomes a very pleasant companion for the palate and for those who like to drink tea in the evening instead of tea. Magnet particularly bergamot, tea of Lords "Rooibos" Palace of teas he got it. This is an Earl Grey with the powerful scent of bergamot.

To give him the reply, I made cupcakes with chocolate steamed from a recipe I swiped at Julie Andrieu (I'll tell you soon) and revisited in my way adding candied citron. The steaming gives a soft texture but not crispy on top and may confuse some people when it comes to cake. The taste of tea blends with the aromas of chocolate and candied citron with happiness. Without sugar or butter, knows that sweetness longer be any light ...

of Lords tea cakes, chocolate and citron steamed

Makes 6 cupcakes

5 cl rooibos tea Lords well
infused 20 g of chocolate lait60 g dark chocolate

3 eggs 100g flour

5 tablespoons heavy cream 25 g

candied citron 1 knob of butter for molds

Preparation.

Melt the chocolate, broken into pieces with tea brewed over low heat. In a bowl, whisk the eggs then add cream. When the mixture is homogeneous, pour the flour and mix. Stir in lukewarm chocolate. Cut the candied citron into small cubes and add to batter, mix one last time.

cooking and service.

Pour batter into ramekins or small glass (type Duralex example) previously buttered. Cover each with a sheet of parchment paper to fit and with a string or rubber band. Bake with steam for 15 minutes. Serve warm.

Little +.
Sprinkle cocoa possibly bitter or add diced candied citron. Greedy version, pour a little melted dark chocolate mixed with a little cream. Make a pot of tea of Lords Rooibos to taste with cakes.

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cooking contest: Merry Christmas! Your surprise is inside! Winners! Small

So who cooked the best surprise , at least that enticed me the most with Karen and Sense and Regal ? Without further ado, here are the results: 1st prize

- Package surprise 100% organic Sense and Regal worth 50 euros
Dome purple carrots with foamed Tests by greedy trout

2nd Prize - Package surprise100% organic and Sense Regal worth 30 euros
Filled Chocolate surprised Noldenol

3rd Prize - Package 100% organic Regal Surprise and Sense a value of 14.90 euros
mini-cabbages: the surprise is inside! by D'soul bio

Thank you all for your participation. Congratulations to the three winners (can you send me your address by mail to send you your package?)! See you soon!

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dessert without consequences but still greedy for the holidays: chocolate-chestnut glasses cheese and caviar

I'm not really a fan of the log, or rich desserts at parties. I like the sweet note given is light and fresh. To change the citrus salad and mousse, I opted for a simple dessert of cheese a bit greedy. He that is neither too big nor too rich but greedy enough to have a tone of celebration. You will not regret the 10 minutes it takes to max it.

Verrines chestnuts and chocolate-cheese

Serves 6 1 kg of cheese
100 g dark chocolate 66%
10 cl whipping cream 6 tablespoons
+ 6 teaspoons brown creme de vanilla
120 g blueberries

Preparation cream chocolate-chestnut.

Heat the cream. Once it boils pour over the chocolate, broken into small pieces and stir to melt. Add 6 tablespoons of cream of chestnut, although incorporated into the chocolate mixture. Let cool.

finish and service.

Just before serving, spread the cream cheese in glass jars and mixing chocolate-chestnut. Place a teaspoon of cream of chestnut on each of them then sprinkle with blueberries. Serve immediately.

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to your table ... Yes, that's what I invite you to win!

Yes, it's almost Christmas and this time he is more than usual to make dreams come true. Maybe one of your dreams is to eat caviar? Perhaps you've already eaten and you'd like to repeat this unique experience? That is what I propose in the company of Trinidad and Dorian. Here's how to participate ...

In practice

You can imagine the recipe of your dreams for 4 with 30 g of caviar . You write without omitting the quantities, the list of ingredients, steps.

You have until Tuesday, December 28, 2010 midnight Monday, January 7, 2011 midnight to send a description of your recipe by e-mail and your name and contact information (address in France) to one of three organizers bloggers (Trinidad, Dorian and myself). To send your

Recipe: danslacuisinedesophie (at) hotmail (dot) fr

Each of us 3 will select the three best recipes from all those which have been transmitted. The

3 selected of each blog will receive 30 grams of caviar Dom Petroff and they need to make the recipe with caviar dreams received by a beautiful photo. Maximum Time: Monday, January 10 midnight. January 19 midnight.

Dom Petroff The jury shall elect for each of the blogs a winner. There will therefore a big winner on each of our blogs . Earnings Announcements: January 14, 2011 . January 21, 2011.

You win what?

The 3 winners will be invited to a tasting of caviar and each win a box of 50 grams of caviar.

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few ideas around with Parmesan Alba Pezon

Saturday morning I spent two hours in the kitchen of Alba Pezon where I discovered four ideas - 2 courses, 2 desserts - to use the Parmesan.

Recognizable by its marking Parmigiano Reggiano "printed directly on the birth of the wheel, plus the month and year of production of casein and a plate on which there is a unique identification code . This makes it possible to identify and draw the wheel.

When you buy, be sure that the wheel is not open for too long, the cheese would be harder. If you obtain the vacuum, remember that once opened, you have 3 weeks to enjoy it. Afterwards, the flavors are less dense and cheese will also be cured.

In flat.

For fans of sweet and sour dish, the lasagna Pears and Parmesan 24 months refining will seduce them. Provide very thin sheets of lasagne, pears (like conferences) that take place for cooking. Place in oven at 150 ° C for 30 minutes. It's ready!

You amaze your friends by making a risotto with red wine from Burgundy (replacing the stock). Freshly grated Parmesan cheese - 30 months refining - are sprinkled at the end of cooking.

for dessert.

If I had not known I have not found that pannacotta contained Parmesan 18 months refining . Freshly grated, it is integrated with the cream and bring to a simmer with a touch of sugar. Basically glass jars, Alba had filed a spoonful of jelly and berries before serving, a few drops of good balsamic vinegar. An amazing mix!

With these grissinis trimmed orange marmalade and a little Parmesan 18 months refining freshly grated, you amaze many. Just make a bread dough (for extra crunch, use semolina flour), spread the dough and sprinkle with half of marmalade and cheese. Fold in half, cutting sticks and roll them to stretch. Bake 15 minutes in a mad preheated to 230 ° C and then decreased to 200 ° C. Tasted once it has warmed, they are soft. Two hours later they will be drier. See for yourself as you prefer.

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From December 20, 2010, invite the caviar at your table decorations!

Go here December 20, 2010 ...

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2010 Volunteer for Vacation

They go, they come, new, old ... Everyone knows? Jean-Noel and Michele, Daniel, Xavier, Michele, Jennifer, Michael and Michel, Jean-Marie, Liane ... ? We remain a good sixty volunteers, who work right and left.

We were able to find "Entre Nous" Saturday morning 6 November, the opportunity to discuss and meet those you do not cross during the week for those who come on Tuesday not to be there on Wednesday or Thursday ...

This year 2010 has also allowed the start of communication "between us" for volunteers, new volunteers on, what's happening at Carrefour Solidarity

and the last event to date:

Sunday, December 12: Médhi is born!

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Mille-feuille of heirloom vegetables, mashed blue cheese and tomato tartlets

Last month I found Birgit and Anna through the invitation of Dorian (our team leader) to cook together. The first time we had tried to fruits and vegetables in a menu monochrome red, this time we were faced with cheeses Occitan country to prepare a menu in 1h30 top chrono.

Cheese Occitan you know more than one without even knowing it. Among those we had to cook, it was: Fourme d'Ambert, Cantal, Roquefort, and perhaps the least known of all the Bethmale, a cheese that resembles the Pyrenees.

The challenge: the same ingredients for each of 4 teams, only the cheese exchange. At the end of 12 proposals as different from each other. Chief Conductor to raise the pressure, stir the imagination and give a helping hand cooking, there Damien . And of course, the whole team Occitan cheeses - including farmers - to participate in our creations (including peel), take pictures and then try to deliberate. Fun guaranteed!

For our team, the menu was so 100% Roquefort. You can find the recipe at the entrance Anna and dessert at Birgit . For the dish, here it goes ... Do not blame me, the proportions are not the gram, it is all done by feel in those moments.

Mille-feuille of heirloom vegetables, mashed blue cheese and tomato

Serves 2 2 2 turnips artichokes
golden ball
500 g potato
4 slices of dried tomatoes in olive oil
a good dose of roquefort (to adjust to taste)
1 handful mushrooms
1 knob of butter
about 10 cl of cream
few chives

olive oil salt and freshly ground pepper

Preparation and cooking vegetables elders.

Peel the Jerusalem artichokes and turnips. With a mandoline, cut out strips of not too thin (they must support the cooking) and place flat on a baking sheet. Add salt and pepper, then brush a little quickly in olive oil. Bake in fairly hot oven for 20 minutes. Let cool.

Preparation and cooking the mash.

Peel the potatoes and cook in boiling salted water. Drain and pass through a vegetable mill. Add the sliced dried tomatoes and also pass through a vegetable mill. Add a little oil from the jar of tomatoes and gradually the cream. Add the Roquefort by crushing with a fork. When you get a smooth puree and enough assayed Roquefort cheese, correct seasoning with salt and pepper and add a few chopped chives. Keep warm.

Preparation and cooking mushrooms, finish the dish.

Clean mushrooms and cut the foot. In a skillet, melt butter and sauté the mushrooms over high heat. Add salt and pepper.
To assemble, place slices of turnip on each plate, place some mashed potatoes, cover with a slice of artichoke puree and then finish with a slice of turnip. Overcoming some mushrooms and sprinkle with remaining chives. Serve immediately. Thank

Gaëlle again and the whole team for this event (and the photo of the dish), the discovery or rediscovery of beautiful products. Thank you to the organizers, was again a real joy to be there.

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surprises winter pears and chestnuts

The period before Christmas is often already a sweet moment of celebration between making small Christmas cakes , slices of stollen eaten as a snack or even chocolates that make me Eye in the office or at home. What I like in these times, it is these surprises that are prepared, the idea to a different menu, to wrap presents an original or shifted. Christmas is the imagination to please (and have fun, do not hide things). These tarts

surprises probably contain a duo that I love: the nuts and pears. The chestnut cream form, it's winter, when the climate is harsh and to do full of energy and appetite. Pear with the clementine is a fruit choice at this time, so different depending on the variety.

And the whipped cream on top, is it really useful? Not necessarily, but these tarts are much less demanding without. For lazy, you can even opt for the whipped cream into a bomb. Must be large domes (it's much better!) And serve immediately, otherwise they tend to sag.

And you, what's your surprise inside? Did you know that you can participate in our Thurs to win 100% organic gourmet package ? I play!

Tarts surprises winter chestnut and pear tart Serves 6

Pie crust (source: Philip sensations Conticini)

150 grams cold butter 200 g flour

1 / 2 tablespoon sugar
65 g water 5 g

white vinegar 1 / 2 teaspoon salt (4 g )

For the filling 300 g cream of chestnut vanilla Grandmamma

2 pears 1 egg yolk
20 cl whipping cream or a non-lean spray whipped
20 g powdered sugar (for cream)
slightly bitter unsweetened cocoa powder

Preparation of the dough.

Place the cold butter into the a mixer bowl and rotate with the sheet (= flat blade plastic). Add the sifted flour, sugar and salt. After 2 minutes, you should get a sand mixture. Add water and vinegar. Rotate until the dough is kneaded at 80%. Finish by placing the dough on the work plan, flour and mix into 3 to 4 movements. Cover with plastic and chill in fridge for 1 o'clock.

Cooking tarts and preparation of whipped cream.

Flour the work plan, roll the dough too thinly. Cut 12 circles of 12 cm in diameter. Garnish tart pans 6, darken the pulp. Divide the cream of chestnut halfway up. Peel pears, cut into strips and arrange on the tart. Cover each of them with the remaining dough. Press lightly to adhere with the tip of a knife make a small stack (= a hole in the center of the dough so steam is evacuated). With a brown brush dough with egg yolk. Bake in a preheated oven at 180 ° C for 20 minutes. Meanwhile, whisk the cream and add sugar. When whipped, cover and let it cool.

finish and service. Let tarts cool

then unmold. When cool, pour the cream into a pastry bag and make domes cream on each tart, otherwise do with the bomb of whipped cream. Sprinkle with bitter cocoa and serve immediately.