Mini fluted Bordeaux

Mini fluted Bordeaux

Do I have already said that I was a perfectionist?

Call it quality, but at home it sometimes borders obsessional neurosis, it could quickly become a default ...

Finally in the kitchen, my perfectionism gives me some satisfaction. Today, my little victory is to have achieved perfect fluted.

Mini fluted Bordeaux

But this success is not only due to my stubbornness: dad gave me a mini pan fluted silicone The key to success.

Why? well probably because the heat quickly reaches the heart of the fluted when it is smaller, so it cooks more evenly. No problem on that side.

No leakage of butter, no apartment smoky. And all that cute little fluted shall become clogged.

For 24 mini fluted

250ml milk (I used skim 1/2 lactose)

25g butter

1/2 vanilla pod

50g flour

sugar 125g including a packet of vanilla sugar

1 egg yolk + 1

1 tablespoon dark rum

The day before cooking, Boil the milk with the butter and vanilla. Mix flour, sugar and eggs. Add the hot milk gradually, whisking. Finish with rum, pour into a container with spout and refrigerate.

D-day, remove the dough from the refrigerator and let stand at room t ° for 1 hour.

If your molds are new, grease them with neutral oil and fit the mold plate on rack.

Preheat oven to 240 ° C. Fill the molds and place rack in middle of oven with a plaque at the lowest level that can collect the butter, if gout (known problem in my oven).

Bake about 7 minutes at this t °, then lower the oven to 200 ° C. Cook for 55 minutes.

Take out the spline and let them in the pan for 5-10 minutes before removing from pan. Needless to burn your fingers :-)

Mini fluted Bordeaux

Want to large fluted? The recipe is right here.

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Sleep in a bakery in Barcelona!

You will soon be in Barcelona? Your trip can take an unusual twist in this city already very surprising with the hotel Praktik Bakery ... Indeed, the Praktik Bakery Hotel is unique since it includes a bakery inside the hotel! Both say that you will have all the right day at the coolest Barcelona bread. The Baluard bakery occupying the entire ground floor of this design hotel, you wake up every day with the smell of warm bread.

Located in the heart of Barcelona, ​​on Carrer Provenca, the hotel was designed by the interior designer Lazaro Rosa-Violán. 74 very design rooms you dive into the modernist spirit so characteristic of this great Spanish city. A particular attention is given to detail in the rooms as you can see from the photos the bathroom where a gorgeous mosaic tiles cover the walls.

Click here for more information!

 

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

Sleep in a bakery in Barcelona!

 

 

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Frame wallpaper …

In Turin, I love Tom design gallery, a very sharp design shop where we find the fixtures and furniture Tom Dixon, the creations Autoban, Nanimarquina, of Mattew Hilton, Nathalie Lete .... and many others .. I love the way the painted papers Timorous Beasties are staged (I already told you about in my post about the different ways to use wallpaper), but as I am Turin passed recently, I took the opportunity to photograph the latest wallpapers and Laura Marchesi Giorgio Osella (architects and owners of the premises) were framed, a great decorative idea which we can draw to his home .... Do you like to?

Frame wallpaper ...

Frame wallpaper ...

Frame wallpaper ...

Frame wallpaper ...

Frame wallpaper ...

Photo 1-2: Moltodeco

Photo 3-4-5: Tom design

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See my (small) house Cap Ferret

See my (small) house Cap Ferret

See my (small) house Cap Ferret

 And if we spun in Cap Ferret take a whiff of sun and especially to visit my future shack. Well, the weather is a bit chilly to dip in the pool or rest in a deck chair with a good thriller. But I think the house is big enough to invite some friends and enjoy a drink and play cards. And it is not worth taking a spin to see Twingo basin. It is 50 meters, not more.

I'm sure my sidekick Marc B will love this "little" house of Cap Ferret I spotted on seloger.com. She still 350 sqm. And bingo! It "opens a maze of pools and more than 600 m² of terraces surrounded by exotic vegetation and atypical of sight for a dream escape," poetizes real estates. Well, you come into my little house of Cap Ferret?

See my (small) house Cap Ferret

See my (small) house Cap Ferret

See my (small) house Cap FerretSee my (small) house Cap Ferret

>> Another house that I like on the Ile de Ré

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Storage Day in recipes

Storage Day in recipes

Day arrangement and weekend quiet good. cutting cooking recipes I recovered in magazines.

I had again a good stock and as in the corner office that became pervasive, I have taken courage to finally classify.

And tidy as it is written in this article sure " side home "This is good for the moral.Yèsssssssssss.

 In time, I did a lot of binders and I like to flip through. 

I always find a recipe that I have not seen initially.

Casually, it actually sources in addition books and journals, I'll open a bookstore if this continues (but I love).

The nice little trick: I keep them in transparent bags. Yes, as when cooking, you will not get fat on it. A sponge blow enough.

Come on, I continued my little pieces of paper.

Good day and good weekend to all !

And yet a BIG THANK YOU for your messages. See you soon !

 

Storage Day in recipes

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Managing your rubbish!

If there is indeed a thankless and difficult job in the building is that of " Manut ". The handyman is often a multi-purpose assistant.

It was he who, during the phase demolition, is responsible for breaking down walls, breaking the old tiling, remove the wall tiles, removing old furniture ... and put everything in very strong bags, intended to go on discharge.

Pulley: a good technique to get off the rubble without dirtying the public areas! ! !

Managing your rubbish!

If you make works home, you may be tempted to make savings on this position: load your rubbish bags in your car and hop !! the waste management or the nearest to your home discharge (ask at the town hall).

For you, it is free under certain conditions (proof of address, one load per day ...). But this is not the case of professional! The fee is asked of them depends on type of rubble to file and amount in m3.

But if there is a good advice for you in the matter: enjoy the workforce of a company for managing your rubbish! ! ! It's not about that position you'll save, you risk at best to break your back and dirtying your car.
If you want to do savings, the post wall preparation and implementation painting will be much more interesting. You can also try to grind your own parquet or ride your own cooked... but save yourself the handling of rubble (it's lived!).

For purists who read us: it is possible to write or RUBBLE GRAVOIS. If you know the difference, feel free to post your comments.

By Bruno Guillou

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Date and SIIAM Alps Home

The 150 exhibitors SIIAM (International Housing Mountain Fair), at Megève, are aimed at professionals, but the general public is invited on 22 and 23 June This 2nd Edition scans all aspects of the habitat in a specific environment, the more technical the decor and design, through the garden.

SIIAM Fair 20 to 23 June 2013

place:

In Megève, siiam.fr


The lounge Meribel
is public. Heading this year Mystery of the Alps, it brings together a hundred exhibitors (craftsmen, designers, decorators ...) certifying that their products are 100% manufactured or created in the Alps.

Mysteries Exhibition Alps / Alps Home from 10 to 12 August 2013

place:
In Méribel, alpes-home.com

Date and SIIAM Alps Home

For East Side.

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Potatoes with rillettes

Potatoes with rillettes

As the weather was not great this week and I still had a few tubers, I tried the oven and gratin. One way to accompany a dish. In this case with good meat. First try this recipe for me, and to take the pictures, there is almost nothing left in the dish. Proof that it was very good. In addition, promised not too heavy nor too fat, despite the rillettes.

Potatoes with rillettes

For gourmands 4,

 

preparation: 25 min

cooking: 35 min

 

600 g of potato

250 g of potted Mans

10 g of butter

20 cl of light cream

salt pepper

 

Preheat oven to 180 ° C. Peel the potatoes and cut into thin slices; disposing a layer in a buttered gratin dish.

Cover with a good layer of rillettes, put a potato thick, salt and pepper.

Pour the cream. Slide into the hot oven and after 35 minutes cooking.

I took a small pot more in the recipe. Everything was delicious. An idea to repeat when it's a little cold.

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Eggs snow or floating islands with custard

Great classic of French cuisine, the snow egg dessert are inexpensive and who could resist a good custard!

pretty easy recipe

Preparation time : 15 min - Cooking time : 10 minutes
Cost : low

8 people

my ingredients

For snow eggs

  • Egg whites: 8
  • Table salt: pm
  • Granulated Sugar: 40g

For the custard

  • Whole milk: 1 l
  • Egg yolks: 8
  • Granulated sugar: 180 g
  • Vanilla pod 1

For the caramel

  • Granulated sugar: 200 g
  • Water: 10 cl
egg-neige2.jpg

My recipe:

For the custard

  1. Heat the milk with a pre-slit vanilla pod and scraped with the tip of a knife.
  2. Blanch the yolks and sugar in a bowl with a whisk.
  3. Pour the hot milk over the yolks while beating then add the device again in the pan and over low heat.
  4. Using a wooden spoon stir gently and by making a 8 With the spoon, monitoring the temperature with the thermometer and stop the cooking at T-84 ° C.
  5. Pour the cream into a bowl and stir a few minutes with a wooden spoon and especially not with a whip.
  6. Put the custard in the refrigerator.

For snow eggs

  1. Heat a roasting pan filled with water on a fire set to minimum.
  2. Pour the whites and salt in a mixing bowl. 
  3. Rotate it (with the whip) slowly at first (to mix) and then increase the speed when the whites are mounted. Pour sugar and bend both whip at maximum speed to tighten.
  4. Take a slotted spoon and a spatula to form a dome and gently immerse the skimmer in the water to the egg detaches from the skimmer.
  5. Return eggs to cook on all sides (about 3 minutes total).
  6. Tap with your finger: the egg should be firm to the touch.
  7. Discard eggs in a dish so they drip and discard the water.

For the caramel

  1. Pour the sugar and water in a saucepan: do not stir.
  2. When the sugar is golden brown, pour the caramel over the eggs. 

Chef's Tip:

  • To avoid the failure of the overcooked custard (flan), use a thermometer and cook the custard doing slowly to T-84 ° C.
  • You can also add toasted almonds caramel before pouring on the eggs.

To discover all my desserts click here !

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Incognito in Sénéquier

Incognito in Sénéquier

Live from St. Tropez! The place to be remains mythical address Sénéquier. An institution ! Did you know that at the beginning of this saga, everything starts from a bakery (1887), later expanded by opening a coffee shop (1930) destroyed during the 2nd World War (1944) and reconstructed (1950) to start its reputation in the years of St Tropez glamor ... because after time painters, artists, Colette, it was in the years 50-60, the period of Sagan, from BB to bling of our time! I speak of a time when the port was a charm preserved ....

Incognito in Sénéquier

Incognito in SénéquierWithout playing the cranky pooch and nostalgic, so I can only rejoice that Sénéquier will be a facelift by leveraging authenticity! Since last spring, the coffee is brewing, offering a beautiful card! The director Jean-Robert de la Cruz who is at the helm since 2008 has an eye on its efficient team! I think I'll make my HQ but off season because right now, before hot as they say! ...

My advice: go incognito with large sunglasses. The day I was there, I could cross Frédéric Beigbeder but it's weird, it did not recognize the trendy yorkie I am. If my mistress awaits celebrity since she was his column on VIP House side, there is a minimum of good manners on vacation and neither she nor I derogate: leave that role to others, paparazzi! Woof! Woof!

So grab your plates! And what to choose? The card offers a great fan of products that are sufficient in themselves. A simple kitchen where the product is king. Among the ten entries, you can choose from the heart of thick sliced ​​smoked salmon, king crab heart lemon lettuce, roasted eggplant burrata ... And in the dozen dishes as beautiful references: a omelette with summer truffles, tartare Salers, the Angus filet, and the classics: roast chicken, organic salmon to steam, French lamb chops ...

Incognito in Sénéquier

 

Incognito in Sénéquier

For dessert, impossible not to try the specialties with the winning trio of tropézienne Sénéquier pie, whipped meringue home or home nougat!

Incognito in Sénéquier

Incognito in Sénéquier

And for a drink at happy hour, there's a nice formula "A share" offering plates of sardines from Spain, white tuna belly, purple artichokes ... not to mention the burrata with beautiful tomatoes and basil!

What to say ? Otherwise, it is not life grand?

Sénéquier - Quai Jean Jaurès 83990 Saint-Tropez

Tel: 04 94 97 20 20

Opening hours: daily from 8am to 2am.

For lovers of another time, click on the site!

Incognito in Sénéquier

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Back from holidays…

Back from holidays...

Yes, back from vacation and I confess that the more time passes and worst return. How beautiful it is to do nothing, eat when hungry and make small naps that promote the desire to stay longer standing tonight. 
At the blog, I also saw that you êtiez mostly with the fingers fanned and we forget the recipes. You are quite right. I myself have done very little cooking and where we were during our stay was barbecues practically nonstop. This prevented to do the dishes.

Back from holidays...

Back from holidays...

Back from holidays...

Some nice restaurants to visit our beautiful walks (there will be tickets that speak in) and a visit to a part of Auvergne and Cantal in particular, a small loop on Valencia and finish in the Paris region, with the visit of the most beautiful castle in the whole world envies us. 
As blogosphere is very quiet, my future revenues will be a little wink, until late August, these discoveries I made with Nikon course. He worked well my lovely companion.
Thank you all for your kind messages and lively holidays.

Back from holidays...

Back from holidays...

Back from holidays...

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How to calculate the amount of paint?

 

How to calculate the amount of paint?

Ok, math was not your favorite subject at school ... yet the calculations of perimeter and area you would be very useful in these (beautiful) Days where the desire to give a facelift to your living room surprised you!

1- we calculate the perimeter of the room by adding all the lengths of the walls (this is especially true for irregular pieces if the old formula (L + l) x 2 is still on!)

2 is multiplied by the ceiling height

To obtain the total surface of the walls.

3 Subtract the surface windows and doors (unless you paint them the same quality paint)

4 this surface is multiplied by 2 because of 2 layers.

5 is checked the return on the paint bucket = the number of square meters that can be painted with one liter.

6. Divide the total area by the yield.

tadaaaam is obtained the number of liters required.

 

WarningPay attention to the following

- more paint is used with a roller or a paintbrush that gun
- some supports are very porous and require an underlayer (such as plasterboard)
- do not make the economy of a sub-layer suitable for media: wood, metal, melamine. This is a miscalculation!
- well apply 2 coats! Otherwise the record will not live up to your expectations!
- do not skimp on the quality of the paint. Where is the economy if after a year the paint is peeling or blistering and you have to redo everything? A quality paint lasts for many years!

 

So when do you start?

 

 

 

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2nd Gala Truffle Lancel

2nd Gala Truffle Lancel

Adriana Karembeu

20h Monday night, stood a large canine gathering at the entrance of the Hôtel Salomon de Rothschild in the heart of 8th borough. Lancel received dogs and masters for its second Gala of the Truffle. Among those, one could cross Yves Lecoq came with Choky, Virginie Lemoine was Brigitte at the end of his leash, Marilou Berry proudly presents Ourski, Adriana Karembeu, Emmanuelle Béart, François Berléand, Noémie Elbaz, Davy Sardou, ... and Antoine Caunes!

A little pooch on the edges, I have been conspicuous by my absence I had decided not to pay me to play this dog socialite party. You will agree that our pleasure is actually quite small and that makes the game of our teachers to mark time. While I had my mistress kindly escort at the 1era edition, this year I boycotted the rout which it is made solo - just to prove that she can have the dog off me! With a nod, she had just slipped into her bag stuffed my IdéeFixe sticking out his large ears and his little snout ... But I gathered some impressions interviewing the next day one of my friends, a Jack Russel, who was present in the evening and told me, with the consent of his master Sylvain, press officer of the home Camper.

Tit for tat with Nijinsky:

- Voltaire : What you most enjoyed during the evening? The terrifying mouth of the barker? The distorting mirrors? Canine astrology space? The new range of perfumes for dogs?

- Nijinsky : The foie gras fell on the floor and the labyrinth formed by the guests. ...

- Voltaire : Did you have a thunderbolt from all Parisian doggies that ball Truffle?

- Nijinsky : My new bride, Colby met her in the garden and I dazzled with my doe leaps, capers and discarded. So Nijinsky!

- Voltaire Between social gatherings and walks in the countryside, your master he often takes you to this kind of output?

 
- Nijinsky I am fortunate to have a very worldly master, I therefore accompanies the exhibition openings, presentations, fashion shows, costume parties and other balls! So Sylvain! So Paris!

 My mistress did not return empty-handed and to prove to me its unwavering commitment, I got a medal Lancel, engraved with my name, and a small red silk bandana that complements my collection. So chic! 
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My pesto Bronte pistachios and parsley

My pesto Bronte pistachios and parsley

You also you went to Sicily and you have tasted the delicious pesto di pistacchio?

I brought in a pot it a few years ago and I made pasta with pistachio pesto everyday flow until the pot. To tell you how this thing is addictive!

So when my Sicilian friend gave me a bag of powder Bronte pistachios, I have not managed to make a cake. Not in a pesto is much better feel their incomparable flavor!

To vary a little, I used parsley instead of basil and it was awesome. Nothing to say, this sauce is to die :-)

My pesto Bronte pistachios and parsley

For 2 to 3 pots:

  • 175g ground pistachios
  • of extra virgin olive oil
  • a bunch of parsley
  • 2 tablespoons Parmesan
  • salt pepper
  • spices of your choice

Mix pistachios, parsley and Parmesan with enough olive oil to desired consistency (at random!). I made a fairly dry pesto (just keep a little of the cooking water for pasta that mixes well). Add salt and pepper, and spices if desired (paprika, nutmeg, cinnamon or chili), which give character to your pesto :-)

My pesto Bronte pistachios and parsley

Keep it in the fridge in small pots, and enjoy it with pasta or on bruschetta.

Enjoy your meal!

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Super-based green banana and chia seeds

Super-based green banana and chia seeds

So here I am frankly blown away.

Destiny thank you for putting on my way these two overripe bananas! Without them I think it would never occur to me the idea of ​​doing this incredible cake.

A melting-soft vegan, gluten and refined sugar, super delicious and cooked in 8 minutes. All green and explosive banana flavor.

I just love it!!!

Super-based green banana and chia seeds

I do not know you but I believe in coincidences, and this time the circumstances were that I found myself with:

2 bananas raplapla

No eggs

Lazy Sunday + no evening open supermarket to buy

An all green mashed pot sesame, pumpkin seeds and hemp homemade (and curious turn into desert)

A jar of tahini spread and chocolate sinking

Sweet tooth

A little inspiration.

And that, my cake batter was made :-)

Super-based green banana and chia seeds

For a side 20cm mold, so you need to:

  • 2 very ripe bananas
  • 2 tablespoons chia seed + 5 tablespoons of water
  • 1/2 cup (120 ml) sesame purée, pumpkin seeds and hemp and other oilseeds puree of your choice (tahini, pureed pistachio, almond, hazelnut)
  • A pinch of salt
  • 2 tablespoons coconut oil
  • 1 tablespoons liquid vanilla flavor
  • 3 tablespoons agave syrup
  • 1.5 cup (360ml) of gluten-free flour (Mix C Schär)
  • 1 teaspoon baking soda
  • 4 teaspoons well bulging of your favorite chocolate spread (vegan if needed)

Super-based green banana and chia seeds

Preheat oven to 200 ° C.

Put all ingredients (except chocolate spread) in the bowl of a food processor with a blade in S. While blender to a smooth paste.

Pour batter into the mold lined with parchment paper. Y have spoons spread and draw veins using the tip of a knife.

Bake for 8 minutes. Allow to cool, chill or sample at room temperature.

Super-based green banana and chia seeds

Super-based green banana and chia seeds

The texture is impressive both creamy, creamy and fluffy. I think the banana and chia seeds are the magic of this cake!

Super-based green banana and chia seeds

Needless to say, the spread dough marbling participating in success. Nothing like biting into a large chocolate task ;-)

Super-based green banana and chia seeds

You can even add nuts if you like :-)

And if you do not know what or what puree spread use, I invite you to see here.

Super-based green banana and chia seeds

Enjoy your meal!

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