Want To Know About Cervical Rib

Azote the Urban Epicurean!

A quick word on a pleasant discovery ... Azote , a new quarterly magazine, on newsstands last ten days, dedicated "to cuistos Sunday McGyver in the refrigerator, and gourmet sandwichologues ...".
From the first pages I was seduced and I highly recommend it! This magazine is beautiful (yes beautiful!), Fun and full of useful tidbits, new culinary discoveries ... anyway if you like anything related to food / cooking but also ultimately the photo, design, music, graphic design, good plans, this magazine is for you.
Here are some pictures:

Azote the Epicurean Urban, quarterly, 4.50 euros, 132 pages ...

How Often Should You Change Track Spikes

end of Top Chef! Last

That just a quick note to thank you all for your support, which made me very happy but unfortunately I did not have enough votes to qualify for the finals of the Top Head webserie! Nevertheless I hope my recipes and you have more photos ...

soon for new recipes :-)

Scars That Look Like Cuts But Not Herpes

Top Chef challenge, the webserie ...

Here is the title of the 3rd and final challenge:

"Be yourself, do us a favor!
You choose what you want to cook and how to share with users:
Examples (you can combine all these proposals or just one, to you):
- Support your video, photos (up to 5), text ...
- Your place: at home, in your garden, in an exceptional place ...
- your theme: autumn, sweet and salty ...
One slogan amaze us! "

I wanted to do a small photo session outdoors in a beautiful autumn setting ... but with the gray and the rain my project was a little compromise! So I adapted by making a small fall decor at home ... and I decided to call this 3rd challenge ... invites himself to fall when the table!

Continue VOTE HERE challenge for 3rd

juqu 'to Friday 26/11, 10h

THANK YOU!

Well certainly, it will be difficult to be in the 5 finalists but continue to vote, it's always fun! Thank you!

Tartlets with colorful vegetables.

For 4 tartlets 10cm in diameter.

1.For the pastry

200g flour

100g butter at room temperature, cut into pieces

40ml Milk

1 egg yolk

½ teaspoon salt espresso

3 tablespoons poppy

the robot with the dough hook: Pour the butter, salt, egg yolk and milk in the bowl. Knead. Then add flour and knead again until the dough forms a ball.

By hand: Mix the flour, poppy seeds and salt and add the butter. Work the dough with your fingers. Add the egg yolk mixed with milk to the 1 st mixture and knead the dough by hand until a homogeneous mixture

Wrap with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 180 ° C

Push the dough with a rolling pin on a floured surface, having a thickness of 3 minutes.

Butter tart 4 circles of 10cm diameter and place them on a baking sheet lined with parchment paper.

Cut 4 circles of 11cm diameter in the dough and go for the dough circle into each tartlet. Remove the excess dough from the rolling pin on the edge of the circles. Make it adhere to the walls of your dough circles with your fingertips.

Prick dough with a fork. Bake blind for 20 min. Let cool on rack.

2. For the pastry-based goat

200g fresh goat type little Billy

A bunch of chopped chives

A small handful of crushed pistachios

1 tablespoon olive oil or pistachio oil

From the flower of salt and pepper

Mash with a fork the goat cheese, add the chives and pistachios, olive oil or pistachio and season with sea salt and pepper. Keep cool.

3. For garnish of the pie.

2 handfuls of arugula

+ A small handful of rocket / person to accompany the tart

A dozen radishes

4 small bunches of broccoli

4 small bunches of cauliflower

10 small baby carrots

2 small beets red raw (or cooked to make faster)

2 small yellow turnips

Paris 10 small mushrooms, cut into thin slices.

2 onions cut into 2

1 small red onion cut into 4

1 small fennel

Of germinated seeds of leeks and radishes (for example)

Pistachio oil / balsamic vinegar

Salt and pepper

Cut radishes into 1 4, 2 2 and 4 radishes radish into thin slices. To fill the tarts. Keep those remaining for the decoration of the plate.

Blanch the broccoli florets and bouquets of cauliflower, for 5 min in boiling salted water. Rinse well in cold water in a colander.

Scrub carrots under cold water to clean them. Cut in lengthwise with a knife Head for thin slices (you can also do with a mandolin). In a skillet, sauté 2 min on each side in a knob of butter. Season. Book.

Cut beets and turnips into small thin slices. If the beets are raw with sauté the turnips in a little butter in a skillet for 3 minutes on each side over medium heat. Season.

Fry the mushrooms in a little oil and the onions, red onion and fennel detailed slides for 2min each side to brown without stirring vegetables in the pan .. Add salt and pepper. Book.

4. Dressage

funds Garnish pie with chive goat cheese.

seamlessly Place the vegetables on the tarts, starting with the rocket and ending with the seeds germinated.

Serve with a small arugula salad embellished with a small dressing-based pistachio oil / vinegar balsamic (2cs 1cs oil to balsamic vinegar) and some vegetables into thin slices if you have left with which you can also decorate the plate.

Savor the tart warm or cold with a little dressing.

Cn200 Pro Fast Drive Indir

second challenge online!

That this time it was necessary to combine the beautiful and good!


The title of the 2nd challenge was:


"Cooking is not just a matter of taste, you can also eat with your eyes. In this challenge , you combine the good and the beautiful! We expect the picture quality and aesthetic that should give Internet users want to taste your food "


So I opted for sweets raspberries. .. a crown-based puff pastry, topped with whipped cream with a crunch (due to brittle) to the tonka bean, all decorated with raspberries, blueberries and pistachios! tempts you?
here's the recipe but above all the pictures (which should be of quality and aesthetic ... I hope have been up to!)

AND CONTINUE TO VOTE VOTE 1 / 24 HERE

THANK

Gluttony Raspberry

Serves 4

Materials needed:

a pastry bag with a fluted tip of 8 teeth and a second 16-tooth (if possible)

1. Trim

200g raspberries or other fresh fruit

A handful of blueberries

A handful of unsalted shelled pistachios

100ml of red fruit coulis

2. For the whipped

500ml whipping cream 30%

50g icing sugar

a tonka bean

In a bowl very cold, pour the cream, grate in the tonka bean cream then add the icing sugar and mix well.

Mount whipped until it closes with a mixer or food processor if you whipped up.

Book in the refrigerator.

3. For the choux pastry

60 ml of milk

60 ml of water

60g butter diced

Pinch of salt 2

70g flour

2 eggs

2 tablespoons sugar wholesale

2 tablespoons almonds chopped

Preheat oven to 150 ° C (fan oven)

Weigh all your ingredients before making the dough.

Pour the milk and water in a saucepan. Add butter and salt. Bring to a boil over medium-low so that the butter has time to melt.

Sift flour over a sheet of parchment paper.

When milk is boiling, remove from heat and add flour all at once.

Stir briskly with the spatula until smooth incorporation of the flour.

Put on the heat and dry about 1min, stirring vigorously until the dough forms a ball and pulls away from the wall.

Pour the batter into a bowl.

Add 1oeuf whole stirring vigorously until well blended into batter.

Beat the second egg with a fork. Add (keep a little for brushing the dough earlier) to prepare in small quantities until a smooth paste, which holds the trowel and then falls.

Draw circles on a sheet of 8cm white. Lay the sheet on a baking sheet. Place a sheet of parchment paper on it, so we can see the circles drawn through it.

Fill a pastry bag with puff pastry, with a fluted tip to 16 teeth. On plate, place a first bead of paste along the marked circle and then a second against the first inside.

Brush the puff pastry circles with egg to brush

Sprinkle chopped almonds and wholesale sugar.

Lift the plate off excess sugar and almonds

Bake 40-45min.

4. Almond Brittle

25g whole almonds or chopped

50g sugar

tablespoons water 2 tablespoons

Prepare a plate lined with paper parchment, you will lightly oiled with a brush.

Heat the sugar with water in a saucepan over low heat without stirring until a caramel amber (not too dark!), Then add almonds and mix with a wooden spoon.

Pour on oiled parchment paper. Leave to cool and solidify. Then mix with a robot to a powder crisp.

5. Assembly

Cut crowns 2 in thickness.

With a pastry bag and star tip to fill the bottom 8 teeth circles with whipped cream. Sprinkle with raspberries and nougat.

Cover with tops of the circles.

Put a little whipped cream on top, sprinkle heavily with raspberries, blueberries and crushed pistachios.

Serve a berry coulis.