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chestnut flour in clementine curd (the microwave)

I'm a little ahead of this week to remind you that Candlemas will be held on February 2, family event not to miss large or small children will not fail you in talk. I offer crepes flavored with chestnut flour and stuffed clementine curd (made quickly in the microwave).

On my blog you can also find the following recipes:

• cake pancakes chocolate / hazelnut / orange
• pancakes with apples, honey and hazelnuts crepes suzette

pancakes for 6 persons: 130

gr wheat flour

70 gr chestnut flour 3 eggs

2 tbsp sugar

60 cl of milk

In a bowl, mix eggs, sugar, flour and gradually add milk. Let rest 30 minutes. Heat a skillet, grease it with a little butter and cook the pancakes. Book.

For the clementine curd:

10 cl

clementine juice 5 cl lemon juice

150g caster sugar 3 eggs

1 tablespoon cornstarch

30 grams of butter

In a container that can go in the microwave, pour the juice, sugar, eggs and cornstarch, whisk to obtain a homogeneous mixture. Heat 1 minute, stir with a fork. Renew 2 times for a nice consistency, add the butter and whisk to get a nice consistency. Leave to cool.

This preparation is quick to do but watch your container leaving the microwave to avoid burns and choose large enough for baking the curd expands and can overflow if your bowl is too small. I prefer to add a little lemon because otherwise I find it too soft and too sweet. Put some curd in warm pancakes. You can use it to fill cakes, tarts ...

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Rice coconut milk and lime Bundt cake

desserts, I see it as humans there are some not at all photogenic! This is the case with my rice pudding ... Yet it was delicious with a slight taste of coconut milk but my camera before he made nothing but good I will not stop and do not you give this recipe simply because I can not photograph it would be too stupid ... The coconut milk brings a lot sweetness of this dessert's flavor and zest to wonder ... I know this is not a dessert but the lightest cons always appreciated!

for 6 persons:

1 vanilla pod

250g rice round

400 ml coconut milk

200 ml of whole milk

150 grams of brown sugar or granulated sugar

1 lime

1 egg yolk

Split the vanilla bean lengthwise with a knife. Quickly rinse the rice under cold water. Heat the coconut milk, milk and sugar, add vanilla bean and rice. Cook over low heat for 25 minutes to prepare the rice is creamy and tender. Stir regularly. Add the lime zest (I use a rasp to have very fine zest) and egg yolk. Stir and let cool.

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almonds and fresh cranberries

Why call these cakes " bundt " because they are made in molds similar to that of c kugelhopf is to say with a fireplace in the center, is a American recipe. They may be cast aluminum molds like Nordic Ware or now they are found in silicon. I got one for Christmas so it was silicone and found the perfect opportunity to try this delicious cake for tea ...

for a cake for 6 / 8 persons:

200g of flour

1.5 teaspoon baking powder

240 gr soft butter 210 grams of

paste almonds (not too hard)

100 gr caster sugar 4 eggs

1 teaspoon vanilla extract

60 ml milk 180 gr

fresh frozen cranberries

Preheat oven to 180 ° C.

Mix in a bowl the flour, yeast. In mixer bowl combine the almond paste and softened butter until dough is smooth. The Danes are a lot of cakes with marzipan so I lucky to find rolls of dough for cooking which is very flexible. You can always try to make your ...

Add sugar and mix in food processor 3 / 4 minutes to obtain a pale mixture. Add eggs 1 by 1, scraping the sides of the robot between each addition. Add vanilla and milk and flour, alternating. Mix the robot between each addition. Pour blueberries in the bowl and gently lift the dough with a spatula. Pour into pan and bake 40-45 minutes until the knifepoint so dry. Let cool on rack.

If you do not have blueberries, you can completely replace them with blueberries or frozen raspberries.

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curry shrimp and pineapple

This curry shrimp is just the right dish to warm our winter evenings much by its fragrance as its colors. This dish is spicy, fragrant but not identified. I went with just a bowl of white rice.

for 4 people:

chop 1 tablespoon oil

1 / 2 pineapple, peeled

3 small tomatoes or 250 grams of canned tomato pulp

500 gr prawns thawed "black tiger"

1 tablespoon sugar

coriander 165 ml coconut milk lime

paste Curry:

2 sticks of lemon grass cut into pieces 3 shallots Asian

chopped 1 clove garlic

1 teaspoon ground turmeric 6

macadamia

Mix all ingredients for curry paste, adding 2-3 tbsp of water to a thick paste. (note the turmeric stain)

In a skillet, heat one tbsp oil, add the paste and cook over low heat 4 / 5 minutes . Add the chopped pineapple, cook 2 / 3 minutes. Add 250 ml of water, sugar and a pinch of salt. Bring to a boil and reduce heat to simmer 3-5 minutes until the pineapple is tender. Add coconut milk and tomato pulp and shrimp (keep only the tail, remove the head) cook over low heat 7 / 10 minutes to cook shrimp, do not boil to prevent the coconut milk not be separated in the sauce. Add the cilantro a bit of lime juice, check seasoning.

Serve with a bowl of rice, cilantro and lime.

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Fontainebleau my home or cottage cheese tests

In Denmark, the choice of dairy products is much smaller than in France. To vary our desserts I started to make white cheese. In my last test, I made a Fontainebleau: a mix of cottage cheese and whipped cream: a little treat ... In this article you'll see a few different versions: with caramelized milk, plain, blueberry, cherry syrup ...

Since this dessert is white, it would be perfect to be placed on the new site Yummy (remember the magazine in which I am a columnist). You have until Feb. 5 to submit your recipes on the following topics: endive, grapefruit, waffles, white and smoothies Express. This is an opportunity for you to be part of the first issue of this online magazine and see your recipe development. Then you have beautiful photos, recipes that fit the themes of the first number then click here . Go see there are already many recipes super cool ...

for cheese:
1 liter of fresh whole milk bio
1 / 4 tablet of rennet or 4 drops of liquid rennet
160 ml of fermented milk
160 ml of water ;




In a saucepan, heat the 2 whole milk and fermented at 20 ° C. In a bowl put the 1 / 4 tablet of rennet and 160 ml of water to dissolve. (If using liquid rennet put it directly without adding water) Add the hot milk off the heat, stir minimally . Let the milk curdle, it takes about 12 hours or overnight (I'm down next to the boiler to be sure of the temperature).
The next day, cut in large cubes with a knife into the cheese curd. Take a colander, cover with cheesecloth (boiled in water first to sterilize it) and carefully pour the pieces of fresh cheese whey. (You can get the whey for other cheeses). Let drain 30 minutes and then tighten the cheesecloth into a pouch and close with string and hang for 2 hours this pouch to the faucet in your sink so that the cheese continues to drip. You see then that the cheese is denser but has lost much of its mass. You can retrieve and transfer to a plate, he is ready for use.
For 1 liter of milk was obtained fresh cheese for 4 people.


for Fontainebleau:
300 gr white cheese
150 gr whipping cream (minimum 30%)


Mount cream whipped not too firm. Add cheese and whisk quickly to the robot to get a homogeneous foam (it goes very fast 2 / 3 minutes). Put this mixture into a pastry bag. Upholster small molds of cheesecloth or gauze. Place the molds in preparation for using the pastry bag. Refrigerate but eat them in the day.




for those in milk jam:
heat some milk jam and pour over the cream cheese

for those with blueberries:
Place the cream cheese with 2 / 3 of a jar, add a tablespoon of whipping cream and 1 large tablespoon of sweet blueberries thawed.

You can also eat savory: salt and pepper and cream cheese, add the chives and spread on a slice of toasted country bread ....


I found my recipe on a site American .

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Baked Chicken cream sauce with tomatoes and basil

When I cook there are days where I'm more or less satisfied with the result, with this recipe is a super super test inconclusive. I liked the taste of this dish, quick and easy to do. The use of canned cherry tomatoes makes me gently forget it's winter and with the basil I dream already next summer ... So at this time of year it is doubly a treat to warm your heart, you enjoy ... I served with pasta as you say there was not much noise at the table tonight, the whole family feasted with this dish and creamy sauce!

for 4 people:

4 pieces of chicken (I cut a chicken and kept the carcass for broth)

2 boxes of canned cherry tomatoes

4 tbsp heavy cream

1 tablespoon olive oil 2 cloves

garlic basil

Preheat oven to 190 ° C.

In a skillet (or baking pan), fry the chicken in a tbsp of olive oil. Put it in a baking dish, add 2 cloves of garlic (keeping the skin). Pour 2 cans of cherry tomatoes (I left the juice of one of two), add the cream, salt and pepper, stir. add a little basil. Bake for 30 minutes.

On leaving the oven add fresh basil.

You can serve with rice, pasta, mashed Potatoes ....