http://ladymama.ru/post8572.html

www.thebellacottage.com/

http://cannelle-vanille.blogspot.com/

http://brandoesq.blogspot.com/


http://brandoesq.blogspot.com/2006_04_01_archive.html

 

200 ml passion fruit pulp, seived
5 eggs
5 gelatin sheets
350 ml cream
130 g caster sugar


Cut 4 strips of aluminum foil with a sufficient length to cover the perimeter of the ramekins.
Put the foil around the ramekins and tie with a string.
Grease the ramekins with vegetal oil and sprinkle with caster sugar.
Hydrate the gelatin with some pulp.
Whisk the egg yolks with sugar until the mixture gets white and thick.
Heat the pulp with the gelatin, until it dissolves.
Add the gelatin to the egg mixture, stirring constantly and the remaining passion fruit pulp.
Refrigerate to slightly thicken the mixture (10 minutes).
Combine with the semi whipped cream, then with the whipped egg whites.
Pour the mixture into the ramekins and refrigerate ( hours minimum).
Sprinkle with powdered rose sugar before serving.

Pastry cream:

300 ml cream
600 ml milk
200 g sugar
80 g cornstarch
3 egg yolks
Orange and lemon zest, cinnamon stick, vanilla

In a bowl mix together the egg yolks, sugar, cornstarch and a bit of milk (enough to dissolve the mixture).
In a saucepan bring the milk with cream to boil with orange and lemon zest, cinnamon and vanilla.
Pour the milk and cream into the egg mixture stirring constantly.
Sieve.
Place the pan over the heat again and stir constantly to thick (without boiling).
Remove from heat and strain.
Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.
Chill.


flagrantedelicia.com/en/labels/recipes.html

12 egg yolks
300 g sugar
250 ml water

Pumpkin and chиvre pies

Makes 4:
500 g pumpkin, pureed
3 eggs
120 g chиvre
100 g fresh bread crumbs
100 g self-rising flour
120 g sugar
125 ml spice scented whole milk (cinnamon, cardamom, vanilla, nutmeg,...)

Pre-heat the oven to 190єC.
Grease 4 pans (12cms diameter).
Mix together for 10 minutes the pumpkin puree, the eggs, the chиvre, bread crumbs and milk.
Add the flour and combine well.
Bake for 50 minutes.
Top with the syrup.


Syrup:
"Panela" sugar

In low heat melt the panela with a little bit of water.


Pumpkin purйe:
Pumpkin
Sugar

Purйe the pumpkin and sweeten as desired.

Tuiles

150 g sugar
62,5g wheat flour
2 eggs
150 g nuts, grinded

Pre-heat the oven to 180єC.
Combine all the ingredients together.
Pour the mixture over a silpat with the desired ..
Bake for 5-10 minutes or until the

flagrantedelicia.com/en/labels/recipes.html

12 egg yolks
300 g sugar
250 ml water

Makes 12:

5 egg yolks
25 g coconut, grated
75 ml coconut milk
100 g sugar


Pre-heat the oven to 140є C.
Grease 12 small pans with plenty of butter and sugar.
Sieve the egg yolks.
Add the remaining ingredients and combine well.
Fill 2/3 of the pans with this mixture.
Bake in a double boiler covered with aluminum foil for about 45 minutes.
Unmould while slighly warm.

Pastry
100 g wheat flour
15 g butter
50 ml milk (as necessary)
a pinch of salt

Combine well all the ingredients.
Let it rest for half an hour covered with wrap film.
Roll out the pastry over a lightly floured work surface until very thin.
Put on small moulds

Filling:
300 g sugar + 150 ml water
100 g peanuts, roasted and powdered
30 g butter, melted
5 egg yolks
1 egg white
zest of 1/2 lemon

Pre-heat the oven to 180ºC.
Bring the water to boil with sugar on a covered pan.
Uncover when it starts to boil and let it boil for 3 minutes.
Remove from heat and add the butter.
Let it cool down for a while.
Combine together the remaining ingredients.
Pour the syrup gently over the peanut mixture.
Pour this mixture into the small moulds.
Sprinkle with icing sugar.
Bake for 30-40 minutes.
 

• 1 squash (2 lb)
• 2 Duck confit legs
• Kale (1 bunch) (9 oz washed and blanched)
• 1 yellow onion
• 1 Garlic clove
• 2 Cortland apples, peeled and diced
• Olive oil
• Heavy cream
• Tarragon
• Nutmeg
• Greens, such as baby beet leaves and watercress
• Vinaigrette for the salad, 1 Tbsp white balsamic vinegar and 3 Tbsp walnut or hazelnut oil, salt and pepper
• Salt and pepper

Steps:

• Wash the squash. Cut it and remove the seeds. Boil it in salted water until tender and purée it with the skin, adding a little bit of its own cooking broth and a few Tbsp of cream to get a smooth creamy consistency. Season with salt and pepper and add chopped tarragon and a dash of nutmeg. Keep aside.
• Slice the onion. Heat 2 Tbsp of olive oil in a non-stick frying pan and sautéed the onion for 5 mns, on medium heat until tender.
• Remove the meat from the duck legs legs and add thin pieces of it to the onion. Continue to cook for 5 mns and set aside.
• Use the same pan and sautéed the apples for 3 mns, then reduce the heat and cover, to cook for 15 mns, until the apples are tender. Add the meat and onion to warm and season with salt and pepper.
• Wash the kale and remove the hard central parts. Blanch it in salted boiling salted water for 5 mns. Rinse under cold water and chop it thinly. Heat 1 Tbsp olive oil in a frying pan and cook the chopped garlic for 2 mns on medium heat, before adding the kale. Increase the heat and cook for 5 mns. Season with salt and pepper and remove.
• To make the parmentier, take individual ring molds (measuring 3 x 2.5 “, or a large oven dish) and place them on a bakig sheet covered with foil paper. Start with adding the squash at the bottom of each mold, continue with a layer of kale and finish with the meat mixture. Cook in the oven for 10 mns at 400 F. Top with the seasoned salad.

www.latartinegourmande.com/.../

Filo pastry (about 5 to 6 sheets)
2 tbsp red currants
200 fresh spinach
80 g blue cheese
2 eggs + 2 egg yolks
4 tbsp cream
Olive oil
4 tbsp pecan

Mini quiches with leek, blue cheese and the last Zebra tomatoes of summer

(For 2 to 3 mini quiches, molds measuring 3.5 at the bottom, and 1 1/4 high)

Coconut Milk Mussel Soup

For 2 large bowls, or 4 small ones (appetizer portions)

You need:

4.5 pounds fresh mussels, brushed and cleaned from all the sand, (opened ones discarded)
1 Tbsp butter
1 shallot, chopped finely
1 celery branch, diced
1 garlic clove, peeled and grated finely
1 bay leaf
1 thyme twig
1/2 cup white wine
Fresh parsley
1 cup unsweetened coconut milk
1/4 tsp ground turmeric
1 dose saffron (0.0008 oz)
Salt and pepper
Steps:

In a large stockpot, heat 1 Tbsp butter on medium heat.
Cook the shallot and celery without browning for 1 to 2 minutes, then add the garlic with thyme and bay leaf, and continue to cook for 1 minute.
Add the mussels and white wine, with a bunch of parsley. Season with salt and pepper and cook on high heat, covered until all the mussels are open (about 4 to 5 minutes). Toss from time time. Discard all mussels that are not open.
Remove the mussels from the pot and set aside. Filter the juice.
Shell the mussels (keep 1/3 with the shells). In the stockpot, pour the juice again and add the coconut milk, saffron and turmeric and heat to reach a simmer — try to avoid boiling.
Add the mussels and keep warm. Serve with fresh parsley in bowls, and accompany with a tasty loaf of rustic bread — for the sauce, of course.

Mini quiches with leek, blue cheese and the last Zebra tomatoes of summer

(For 2 to 3 mini quiches, molds measuring 3.5 at the bottom, and 1 1/4 high)

If you want to make this as a big quiche, or 4 individual quiches, I suggest to double the quantities

You need:

Pastry crust (my crust was gluten free made with sweet rice flour, amaranth and quinoa flours, but you can use the one you like best)
3 small leeks, chopped (about 3.5 oz)
2 small Zebra tomatoes, sliced
2 Tbsp olive oil
1 onion, sliced thinly
1 garlic clove, chopped
A few coriander seeds
1 thyme twig
1 oz blue cheese, crumbled
2 organic farm eggs, beaten lightly
2 Tbsp whole milk
2 Tbsp crиme fraiche
Nutmeg, freshly grated
Fresh parsley
Salt and pepper
Steps:

Roll your pastry and place in molds; place to wait in the fridge, covered.
Preheat your oven at 400 F.
In a frying pan, or sautee pan, heat 2 Tbsp olive oil on medium heat. Add the thyme and coriander seeds, then the leek, onion and garlic. Season with salt and pepper and cook, without browning, for 7 to 8 minutes, until the vegetables are soft; set aside.
In a bowl, combine the eggs, cream and milk. Season with salt and pepper and add a touch of freshly grated nutmeg. Add the parsley.
Arrange the vegetables in the tart shells (make small holes with a fork first) and cover with the batter.
Add the crumbled cheese and slices of tomatoes. Bake for about 25 minutes. Let rest for 10 minutes before eating, so that the batter sets. The quiches can easily be reheated the next day.

Recipe of spinach pasta dough
(yield: four x 20"-long dough sheets, can made about 20 ravioli)
1 bag of fresh spinach leaves (I forget my size, 8 oz?... I guess)
1 fresh egg
a good pinch of salt
1 - 2 tsps oil
some plain flour

6 cups (about) flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1½ teaspoons ground cloves
¾ teaspoon salt
11 tablespoon (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup solid vegetable shortening
1 cup sugar
1 cup mild-flavored (light) molasses
1½ teaspoons grated lemon peel
1 large egg
¼ cup buttermilk
2 teaspoons water
1 teaspoon soda

Whisk 5¼ cups flour, cinnamon, ginger, cloves, and salt in a bowl.

Using a stand mixer, blend the butter and shortening. Add sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk.

Blend 2 teaspoons water with soda. Beat into butter mixture. In two additions, beat in flour mixture. Add more flour, ¼ cup at a time, until the dough feels slightly firm.

Divide dough into three equal disks. Wrap them and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)

Roll out one disk of dough at a time, between sheets of waxed.
Either cut the dough using boy and girl gingerbread cookie cutters (or another shape) or press the dough into a heat-resistant shot glass or silicon shot glasses. Chill the dough again before baking. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)

Preheat oven to 350°F. Bake cookies for 10-12 minutes, turning the pan halfway through the baking time.

If you made shot glasses, once the cookies have cooled, put them in the freezer. After they have frozen, remove them from the shot glasses. You may have to trim the bottom so that it sits level. Store them in the freezer until ready to fill with your beverage of choice.
 

thai4real.blogspot.com/2008/08/green-tea-tira...

3 servings1

for the creme brulee
- 250 g heavy cream
- 3 yolks
- 60 g sugar
- 7 g pandan extract
1
for the chiffon
- 250 g all-purpose flour
- 60 g unsweetened coconut, finely shredded
- 1 tsp baking powder
- 250 g sugar
- 1/2 tsp salt

- 3 egg yolks
- 30 g milk
- 90 g coconut milk
- 30 g vegetable oil
- 5 egg whites
- 1/4 tsp cream of tartar
- 50 g sugar1

for the fluid gel and gelee
- 300 g simple syrup
- 100 g basil leaves, blanched
- 3 g agar agar
1
for the tuile
- 45 g flour
- 80 g sugar
- pinch of salt
- 2 egg whites
- 50 g butter, melted
- 1/2 vanilla bean
- 1/4 tsp basil seeds
1
for the shot
- 150 g water
- 10 pandan leaves, cut into 1" long
- 100 g simple syrup
- 2 tsp basil seeds
- 100 g club soda
1
for the macaroon
- 40 g almond flour
- 30 g unsweetened coconut, finely grind
- 67 g powdered sugar
- 67 g sugar
- 16 g water
- 50 g egg whites
- pinch of salt
- pinch of green color powder1

for the ganache
- 50 g heavy cream
- 100 g white chocolate
- 10 g butter
- 3 g pandan extract1

Procedures:
1
for the creme brulee
1. Scald the cream.
2. Whip yolks, sugar and extract together by hand until well blended.
3. Temper cream slowly into yolk mixture while whisking.
4. Strain, then pour into the molds on a flat sheetpan.
5. Place into 325 degrees F oven, then flood sheetpan with hot water.
6. Bake for 20 minutes or until just set.
7. Remove from the oven, let cool at room temperature before freezing them.
1
for the chiffon
1. Sift all dry ingredeints together in a mixing bowl, set aside.
2. Whisk all wet ingredients together in another bowl until combine, then add into dry mixture and whisk until smooth.
3. Make French meringue with egg whites, cream of tartar and sugar.
4. Fold 25% of meringue into the batter.
5. Gently fold in the remaining meringue.
6. Pour the batter into half sheetpan lined with parchment.
7. Bake for 35-40 minutes, then remove from the oven.
8. Cool it in the pan for 5 minutes, then unmold.
9. Let cool completely before cutting into round shape.
1
for the fluid gel and gelee
1. Blend together simple syrup and basil. Strain through a cheeseclothe, discard the solids.
2. Bring 250 g. basil water and 3 g. agar agar to a boil for a minute.
3. Pour into an 8"x8" pan lined with plastic. Refrigerate until set.
4. Using cookie cutter, cut the gelee into the desire size.
5. To make the fluid gel; blend leftover gelee with the remaining basil water until smooth.
1
for the tuile
1. Blend together flour, sugar and salt.
2. Add egg whites and blend until smooth.
3. Blend in butter.
4. Spread on silpat using stencil.
5. Bake at 350 degrees F for 4-5 minutes or until golden brown.
6. Shape while still warm.
1
for the shot
1. Blend pandan leaves with water together. Strain through a cheeseclothe.
2. Add the seeds, soak until the seeds become gelatinous.
3. Add simple syrup, then chill for 30 minutes.
4. Add club soda right before serving.
1
for the macaroon and ganache
see procedures at Hazelnut-Praline Macaroons