Monkfish tail in brandy sauce and nasturtium flower

Monkfish tail in brandy sauce and nasturtium flower

Oh pleasure of the palate when you hold us. I had finally found my nasturtium flowers and my tail monkfish promo. Yes, he kept running through my head in a recipe for a Christmas magazine, made with pretty flower: a monkfish tartare. But along the way and saw the time, I really could not get me a cold dish. In addition, we were not at Christmas! And you would not have understood. Well, it is true that we can provide Christmas in July and Easter in December, but it is not clear to incorporate in its head and you swallow!
So monkfish tail, nasturtium flower, I do what ?????
I have found a recipe on the net that seemed to be at first to my sauce. Too simple that thing. Curious by nature (yes, I am a woman), I go further in my quest. Madre mia, that was great, it was the comments on a long term: who did what to improve the dish having tested?. Y from his little personal touch to the message, by bringing the little extra that made the difference in the achievement. Of course, seeing all this, I thought it would be good and many include these extras in my recipe. We'll see. And it gave a tail of monkfish gastronomic way, delicious, tasty and above all easy to do. A real 3 star at home without leaving home!

Monkfish tail in brandy sauce and nasturtium flower

Monkfish tail in brandy sauce and nasturtium flower

preparation: 15 minutes   cooking: 30 to 40 minutes depending on the cut

Cost : easy and reasonable when there is the promo on monkfish tail 

For 6 persons

One buys !

1 kg of monkfish cut into 6 pieces (6 portions or tails),
1 kg of fresh tomatoes, peeled, cored, chopped,
some nasturtium flowers
It was in the closet!
2 shallots
2 egg yolks
50 g of light sour cream
2 thyme + 2 bay leaves
2 c. tablespoons olive oil
One sip of cognac
1 garlic clove
1 beef bouillon cube 
- In a skillet over high heat, make transparent shallots in olive oil, then add the tomatoes and the garlic chopped, thyme bouquet / bay. Season with beef stock cube and continue to cook over high heat for 10 minutes.
- Add the monkfish cut into pieces, bring to a boil, reduce heat, cover and simmer 10 minutes.
- Then put the monkfish pieces in a dish kept warm (at very low oven by covering them with aluminum to prevent drying).
- Pour on the fly sip cognac. It is well mixed.
- In shield, mix the sauce and let the reducing cream.
- Replace all in the pan on low heat
- In a bowl with sour cream you will have diluted the 2 egg yolks.
- Add to Facebook this sauce with chunks of monkfish that were pending, and heat over low heat without boiling until all ingredients well tablecloth spoon for 10 minutes ..
 Serve hot with rice where I put the sauce and some flowers nasturtium.

The more tips:

- Do not forget to remove the bay leaves and thyme before mixing tomato sauce.
- Do not overcook the monkfish to the risk of dry out, knowing that the cooking time of the monkfish is variable depending on the size of the pieces.
- Add nasturtium flowers: it gives an extra flavor to the recipe. They are not very expensive (for me, I've found at  GALE )

Source departure:750 grams 
Other recipes that will please you.

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Interview with singer and composer Thomas Verovski


Thomas Verovski will be at Divan du Monde in concert on November 9 at 20:30. If you do not already know it, you'll quickly become a fan. It's been a few years he writes his lyrics, composes his music and performed on stage songs. With this new album, "She / he" found his favorite subjects: love, girls, our company ...

His style ? Text to songs on an electro-pop sound that has matured in Los Angeles with the help of Kip Blackshire. There is tenderness on edge, always a hint of nostalgia: Thomas sings the passing of time as in the "Blues Peter Pan" or "At" tea time ", he does not hesitate to wield a even little dark humor. He plays with words and interleaves on melodies that we fly and whisper repeatedly. Kudos for 'my song is called back "or" Come on! ".

Visit and interview in his studio on the top floor.

Where are you living in Paris?

I'm in the 17th. I have always lived ... a real Parisian! First child toward the Porte des Ternes and now in the Batignolles. I love this area because there is a real neighborhood life. Like a small town in the big city, people know. It breaks a bit with the sense of anonymity that one might have in a big city. This is an area rich in both in small shops and markets, but also in restaurants and cool bars.

Can you introduce your work space?

My studio is independent of where I live. It is located ten minutes walk in the Batignolles. This allows me to separate work and creation with family life. It's a small recording studio tucked away in the attic. Moreover, I have called "the studio on the top floor" in the album credits.

This is of course soundproof, like my musical bubble where I lock myself all day in my world of music. There is a piano and a governance that allows me to record and mix albums or music for film, television or advertising.


How do you work?

I essentially made in my studio. First an idea on the piano and then very quickly I use the computer and its extraordinary capacity building to develop this idea and develop a model. Then I push production by bringing in musicians to record ideas that were maquettées.

As for the texts, although I often work with other jumpers (Christian Louis Eclimont, Guénaël Louër, Mykey T or Thierry Sforza my last album) I happen to write or co-write lyrics and there it can be done anywhere at the discretion of inspiration. At home on a coffee table corner, with friends, in the country ... There are no rules.

What are your instruments?

Since my stay in the United States where I got really interested in her and the role of musical director, "produceur" as they say there, I decided to mix myself my last album to go after my idea. Today the mixing possibilities are endless and the sound is an integral part of the arrangement. Hence the urge to go to the end of the creative process. And having my own studio allows me to take the time to try to start over, to experiment ... And since I also realize and mixes for other artists.

Studio Thomas Verovski

A small talisman at your side?

My studio is a bit like the studio cosine teacher ... lol. It's everywhere. Scores, drafts, synthesizers, microphones ... It's warm, I feel good. And being on the top floor and enjoy the daylight is a real plus.

The news of Thomas Verovski:

- It will be in Concert November 9, 2016 at 20:30 at Divan du Monde - 75 rue des Martyrs 75018 Paris: booking FNAC

- His new album "HER HIM" is available on all digital platforms.

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Christmas Wreath (Stollen)

Noel-en Crown

Dear lovers! Christmas is coming and for me there is nothing like good things sweet to celebrate these dates with family or friends 🙂

Today's recipe is inspired by a recipe typical of Germany and Austria, the Stollen. It is a sweet bread with almonds, candied fruit, cinnamon and rum soaked with melted butter and covered with icing sugar. Greedier impossible! Usually it has a long shape with a fold, representing the baby Jesus wrapped in its linen. I wanted to give it a different shape and the crown seemed perfect!

My recipe is a bit special: I have quite reduced fermentation time to be able to taste immediately. And my stollen was perfect!

Christmas wreath

However, I recommend you to prepare some days in advance, it will only get better! In addition il keeps well for a few weeks wrapped in cling film at room temperature. The result is a very soft and dense bread, reminiscent of a cake but with the texture and flavor of a cake ... The dream Christmas!

Christmas wreath

The recipe is on my other blog Tarthélémy HERE. You will find the French version at end of article. And you will also see more photos of this wonder :-)

Christmas wreath

Merry Christmas to all, and see you soon with new recipes! And if you want to hear from me during the holidays feel free to follow me on:


Instagram (add #cuisineenscene hashtag and tag it @cuisineenscene if you publish a photo of my recipes)



© 2010-2016 - kitchen scene

All texts and pictures are the property of kitchen Scene, thank you not to use without permission.


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printed decoration foot-holes

Just this double sofa printed foot-holes to give a true and original decorative imprint in this beautiful apartment in western Paris. The idea for the decoration back to Aurelia Santoni young interior designer, already known for Décalagedeluxe, company reviving staggered with armchairs, chairs and seating of any kind.

printed decoration foot-holes

In the dining room, we find the same decorative notes with a choice of mismatched chairs around the table, in a nod to the next room. Also note, the wall plates taken from or inspired interior design imagined by Italian Paola Navone.

printed decoration foot-holes

printed decoration foot-holes

printed decoration foot-holes

printed decoration foot-holes


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A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

Hello. That makes 3 months that we have in this apartment and we have not yet had time to repaint every room, including the children's room is not painted yet ... but I wanted to prioritize the decor and storage their room so they quickly find their mark. There are 3 bedrooms in the apartment, and child is the greatest. We decided to give them the most part, so they can feel good and have the space to play, read, draw ... At first, we had in mind to give them a room to each, but in the end, Zoe and Hugo love being together and it was a lot fun to Zoe. However, I tried to create two atmospheres ... that Zoe has already 6 years, found her little girlish Hugo universe and that of a little guy. We managed it, arranging the beds in this way and with small decorative accessories. The space of the medium remains large for them to play together. I felt like mint and I put on that old window, gray and beige, neutral colors that would leave plenty of space to have fun with the supplements. The decor is not over yet, because the paint will dramatically change the mood and I still miss to tweak some details, such as changing the handles on the dresser, I want to hunt with a little color, posters I expect to receive and other supplements, but at least they soon found their toys and small items. Lois

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

A mixed and colorful room for Zoe and Hugo

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Gnocchi full spelled fresh Burgos cheese and rocket

gnocchi 1

Yippee! My first try of homemade gnocchi was a real success :-)

I love gnocchi, but I find those of the often insipid trade. I wanted to make myself with complete spelled flour, but I do not have the courage to make a potato puree. No, I was looking for a recipe for gnocchi simplissime, otherwise it was spaghetti, and then that's it!

This is where I came across a recipe ricotta gnocchi. The principle is replaced potato puree gnocchi with well drained cottage cheese and Parmesan. I loved the concept, but I wanted to do honor to Spain, I opted for the "queso de Burgos" and developed this recipe rocket just exceptional :-)

gnocchi 2

To accompany them, I used a pot pesto garlic Germany reported ( "Bärlauch Pesto"), but I suggest you prepare my pesto pistachio, exquisite. Cover with sautéed cherry tomatoes and pepper, a few pine nuts toasted pine, parmesan and prosciutto chips ... You see, this dish is a marvel.

gnocchi 3

For 3 to 4 people, you will need:

For the gnocchi:

  • 250g queso de Burgos (Spanish cheese fresh, but you can also use ricotta)
  • 1 egg
  • 50g grated Parmesan cheese
  • 1 handle rocket
  • the complete spelled flour (enough to get a dough that does not stick, about 150g, but I have done at random!)

Mix cheese with egg and Parmesan, add the arugula and about 100g of flour, then knead in food processor or by hand. Add flour until a ball of dough that does not stick.

On floured surface, form sausages, then cut into pieces the size you want. Book.

For the sautéed cherry tomatoes and pepper:

  • Fifteen cherry tomatoes
  • 1 red bell pepper

Cut the tomatoes in half, chop the pepper and fry for ten minutes in a little olive oil. Keep warm.

For decoration:

  • 80g pine nuts
  • 4 slices of ham
  • 50g Parmesan into small pieces or chips

Roast the pinions few minutes in a frying pan without fat stirring regularly. Make sure they do not burn.

Heat the ham slices in the microwave, about 1 minute each at 800W. Let them cool for them to harden.

gnocchi 6

Cooked gnocchi few minutes in salted boiling water. They are cooked when they float to the surface. Cooking takes between 1min30 and 2 minutes. "Fish" -the using a slotted spoon, and drain them in a colander.

Coat them with the pesto, then arrange them on plates. Pour the tomato sauce over the gnocchi and garnish with pine nuts, parmesan and ham chips crumbled.

gnocchi 7

And enjoy!

If you rest, you can warm to the microwave or sauté in a little butter or olive oil. They are even better lightly browned in the pan :-)

gnocchi 5

Bon appetite and good start to the week!

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Cereal bars with honey, candied strawberries and white chocolate

Cereal bars with honey, candied strawberries and white chocolate

If you also buy kilos of muesli and as you grow weary quickly, this recipe is for you :-)

It's delicious, original and much better than the stock bars!

Cereal bars with honey, candied strawberries and white chocolate

For 24 squares:

  • 470g of organic muesli of your choice, with dried fruits (mine also contained chocolate milk)
  • 75g white chocolate
  • 100g candied strawberries (or other fruit) into small pieces (I also put dried papaya)
  • 50 g of crushed almonds
  • 90g butter
  • 100g honey (or maple syrup)
  • 100g brown sugar
  • 1 mug water

Preheat oven to 180 ° C. Mix all dry ingredients and liquid ingredients melt together. Mix everything, then press down well in a baking paper covered dish.

Cereal bars with honey, candied strawberries and white chocolate

Bake for 30 minutes, all should be golden.

After a few minutes, cut into bars or squares, then cool in the dish before serving.

Cereal bars with honey, candied strawberries and white chocolate

Yum, we enjoy at snack time with a yoghurt and a cup of tea!

Cereal bars with honey, candied strawberries and white chocolate


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Christmas market in Reims

The Christmas Market returns to Reims from 22 November to 29 December 2013. 135 cottages located between Place d'Erlon Condorcet streets, Theodore Dubois of Step and Buirette dedicated to gastronomy and handicrafts. But also numerous playful animations, such as those received by the Lawn Bowling every Saturday in December, with great reinforcement of waders, dancers, jugglers who embark on a Venetian parade furious ...

The Christmas Village from 22 November to 29 December 2013.

Christmas market in Reims

Photo illustration Jean-Marc Palisse

By Daria Venier.

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Before / after: I redid my Paris apartment


Hello, after having bought our apartment, we all redone. The apartment consisted of a small shower room with toilet overlooking the entrance and a kitchen not very spacious. So we recovered the shower area to enlarge the kitchen and creates a separate toilet. A new bathroom was installed between the two chambers taking on dressing area and the encroaching a bit on one of them. The wall located between the lounge and the dining room was replaced by a niche providing small separation while expanding space. With these changes, the apartment becomes larger and much more functional. Julia

paris_2 copy-500.jpg

paris_3 copy-500.jpg

paris_4 copy-500.jpgparis_5 copy-500.jpg
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Beautiful book: & quot; A Parisian palace, Bristol & quot;

Bristol Jacket FR_.indd


A Palace is a world in itself. Brackets and case, he was. Whether one is privileged traveler time to stay, businessman, or simply epicurean, time for a drink or afternoon tea. A place rarely book immediately, you need to know tame his soul and enjoy the scenery, the unique details that contribute to its refinement.

Le Bristol Paris

Just like Fa-Raon and Kléopâtre, the two cats who are fortunate to be guests at the year, Le Bristol Paris has more than one facet to unveil. If this is a historic place that has survived the centuries to its metamorphosis hotel in the Roaring Twenties ... there was the occupation and rebirth. With the change of owners and was bought by the Oetker family, a new chapter has started to make an exceptional address ...

Le Bristol Paris

So many moments, parties, celebrations, marked by both the illustrious unknown passage of regulars that the most famous people of the entire planet, as evidenced by the Bristol Gold which is among his finest those signatures Ava Gardner, Woody Allen, Charlie Chaplin, Picasso, Madonna, Lady Gaga, Julia Roberts, Sharon Stone ...

Le Bristol Paris

While Bristol Paris in 2015 celebrated its 90th anniversary, the book "A PALACE PARISIEN" has just been published. One way to extend the dream and go back in time through the pages, the pen of the journalist and writer André Bercoff with signed photographs Roméo Balancourt. It is the daily of Bristol Paris is traced, punctuated with anecdotes and memories. A book to offer all lovers of the art of French living whose Parisian palace embodies the quintessence.

Le Bristol Paris

Express interview with the author André Bercoff:

At what time would you have wanted to live in the aftermath of the Palace?

Unquestionably one of the Roaring Twenties, jazz, Cocteau, Dada and the Surrealists for this special "revival" of the post World War ... Fields Élysées and Bristol were the recipient of this period, with institutions like the Boeuf sur the roof.

During a first visit to Bristol, where does it linger?

It is obviously necessary to discover its wonderful garden, a remnant of the ancient palace of the Count de Castellane built in the eighteenthth. And inside, the other is the splendor Castellane lounge.

You who have been around the world of mythical palaces, what are the criteria of a palace?

Besides its history, there are two criteria: its location - at the heart of the city -. It is significant to recall the specificity of Bristol is to be the most protected place in Paris as located close to the Elysée Palace and Place Beauvau where the Interior Ministry is located . A true place guarded! The scond criterion is welcoming with concern for discretion and attention that makes each customer feels treated like a VIP.

What is the origin of the name "Bristol"?

It's Hippolyte Jammet who named in 1925 by reference to the 4th Earl of Bristol who embodied was a great traveler and embodied a certain elegance. So with no English town.

What is the most amazing story in the life of the palace?

The most exciting story, so maybe the story of pianist in Polanski's film is that of Leo Lerman, this Jewish architect who was a friend of Hippolyte Jammet, owner of Bristol. Whether it's years of occupation, Lerman asked Jammet protect. The latter asked him to shelter at the hotel. So for three years until the liberation, Lerman lived, housed and fed in a room of the Bristol whose number had been removed to make believe that it was a simple closet. In return, and also to look after, he redesigned the hotel's decoration. At midnight, like Cinderella hunted, he was going in empty rooms and redrawn. We owe him the beautiful wrought iron gate of the elevator.

"A PALACE PARIS, Le Bristol Paris"

21 x 29 cm - 192 pages 49 euros

Published January 14, 2016

For sale at the online store:

Le Bristol Paris

Le Bristol Paris

Le Bristol Paris

Le Bristol Paris

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How to maintain his little wool


The good days will return and spring cleaning is done. So, it will rank as our old sweaters and winter items. But first, a little help "transition wash" to find the next winter. I found this article on "ways and work". As I have been more, at one time, representative for Solfin, I thought it might serve you. Yes, not always easy to navigate woollens washing. It is often difficult, whereas with a few tips, you'll be the queen of the small wool scouring.


washing acronyms


For this program, the selected fibers guarantee high quality products. Therefore, a wool machine wash at temperatures between 0 ° and 30 ° C is recommended rather than a wash and moderate short main.Essorage 400 laps. For hand washing of followers, it is of course possible.


If one of your sweaters suffered a strong spin, rewash it cold.


Put your Marseille soap remains in a jam jar and fill with hot water. Melt and use this thick liquid to wash your woollens hand.

THE pilling

To get rid of, brush your woollens to dryness with a nail hard nylon brush or the shave with a safety razor. More frequently you wash your woolens and the less they tend to pill.


If an angora or mohair wool shed hair, place it between 1 pm and 2 am in the freezer in a plastic bag. Repeat the operation if necessary.




To revive, add to the final rinse water a cup of white vinegar (for hand washing) o u1 / 4 liter (for washing machine). The fight against hard water which dulls colors.


- The colored stains (wine, fruit, etc ...): hot wash.

- The spots of fat and blood cold wash.

The soap is ideal for removing stains from wool sweaters. Gently rub the soiled area with the dry soap, fiber against fiber. Let stand 1 hour or 2 hours and then lather and then rinse. You can also use neutral detergent or earth Sommières.

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Banitsa sweet mascarpone and strawberries

Banitsa sweet mascarpone and strawberries

If you subscribe to Kitchen Scene you probably already know the Banitsa, this Bulgarian specialty cheese. It is salty but in Bulgaria it is often eaten for breakfast, accompanied by drinking yogurt or honey.

Banitsa sweet mascarpone and strawberries

I like also served at the French (like a quiche) for lunch or dinner, with salad ... But today I propose a sweet version, which I invented with the remains of the fridge: a big pot mascarpone and strawberry jam. The result is truly exquisite, especially if you use a good strawberry jam ;-)

For 12 shares you will need:

  • 10 sheets of phyllo
  • melted butter 125g
  • 500g mascarpone
  • 2 eggs
  • 1 tablespoon of liquid vanilla flavor
  • 1/2 vanilla pod
  • Approximately strawberry jam 300g (9 beautiful tablespoons)
  • 100ml whole milk
  • 12 blanched almonds

Banitsa sweet mascarpone and strawberries

Preheat oven to 200 ° C. Mix the mascarpone with the eggs, add the vanilla extract and seeds.

Butter the mold with a brush, with the melted butter. Top with three sheets of phyllo dough, you badigeonnerez butter. Pour 1/3 of the mascarpone cream, then spread jam CS 3 on cream. Fold the edges of the phyllo if they exceeded the mold. The butter. Place two sheets of dough, butter, and then the second third of the cream, 3 tablespoons jam, fold the dough, butter. Restart (two sheets, butter etc).

Once you have folded the edges of the dough to finish with the three remaining leaves. Spread remaining butter and 12 square cut, gently. Pour milk evenly over banitsa. You feel that there is too much and she bathed in milk? This is normal, the dough will drink the cooking.

Place an almond on each hand, then bake for 30 minutes. The banitsa should be golden.

Allow to cool before putting in the fridge for a few hours.

Banitsa sweet mascarpone and strawberries

When cut, you will discover a kind of soft and creamy yarrow. If you want to enjoy the warm, you can switch the oven until crispy leaves again. I've eaten cold with vanilla ice cream is a treat!

Banitsa sweet mascarpone and strawberries

Ok, the result is not very Bulgarian, but ... you can use cream cheese type Mermaid (Sort of Bulgarian feta) instead of mascarpone and I am sure that you will enjoy as much, while bringing you more of the original banitsa.

But we we have enjoyed our nickname Bulgarian laminated at home ;-)

Banitsa sweet mascarpone and strawberries

Banitsa sweet mascarpone and strawberries

You take a bite right?

Banitsa sweet mascarpone and strawberries

Enjoy your meal!

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Cake tahini, nuts, pear and turrón (almost vegan and lactose)

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

I had an idea last week before my shelves overload of new cookbooks, I will get me to realize revenues from those I have already. Say between 3 and 10 recipes per pound. What do you think? I think it may be part of my good resolutions 2013 ;-)

Today with this recipe, I inaugurate one of my sweet cookbooks (yes I have books that I have not yet tested the recipes!):

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

I bought it last month in Spanish, even if the original version is in English. There are lots of dessert recipes, each more enticing and original as each other. By flipping, I could not resist buying it. And there are many 10 recipes I'm sure to make!

To start I chose a vegan cake recipe because I did not have eggs in the fridge. To give it a little boost, I added a tablet of turrón of Jijona. So that as it contains egg white, My cake is not really vegan (At least not to put turrón) but lactose, since it contains no butter, no cream or milk!

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

Its texture is really amazing: creamy and sticky, like the toffee. I am sure that thanks to the tahini and syrup ... It reminds me of my vegan brownie tahini, one of my favorite desserts.

But this version without chocolate and whole wheat flour is undoubtedly equally greedy!

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

I give you the recipe, with the changes that I have made: less flour and full, more nuts, caramel and molasses, vanilla and raisins. You will melt with pleasure!

For a cake 10 parts (on a 24cm diameter mold):

  • 240g tahini
  • 260g syrup dates 100g of liquid caramel molasses + 160g
  • 220g of flour and 1 ct bicarbonate 160g wholemeal flour to yeast incorporated
  • 100g almonds chopped 160g chopped walnuts
  • 150g pears into pieces 125g pears into pieces + 25g raisins
  • 1 cc Cinnamon CS, and I added 1 tablespoon vanilla extract liquid
  • 250ml apple juice 250ml water
  • 300g turrón (optional if you want a vegan Version)

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

Preheat oven to 170 ° C.

Mix caramel, molasses, tahini, vanilla and cinnamon. In another bowl, combine flour, walnuts, pears and grapes.

Stir the latter mixture to the first alternating with water. Finally, add the turrón apart.

Bake for 30 minutes, then lower the oven at 160 ° C and bake an additional 10 minutes.

Let stand before chill. You can also enjoy the warm, with vanilla ice cream or chocolate!

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

The pieces of turrón, the taste of sesame, soft pears and cinnamon make this absolutely fabulous dessert.

One thing is certain: the tahini lovers will again be thrilled.

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

You want a tip? Go quickly buy whatever you need and impress your palate ;-)

Cake tahini, nuts, pear and turrón (almost vegan and lactose)

Enjoy your meal!

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Far plums and almonds

Far plums and almonds

They made me feel like these ripe plums ...

With my 450g plums, bottle of milk started, eggs and fresh good salted butter is a Breton far as I immediately imagined sequel :-)

But not just any I found the recipe Christophe Felder sure Elle à Table, to which I added my little grain of salt: fresh fruit, wholemeal flour, more butter to the pan, vanilla and especially almonds on far to add crunch. Not to mention that I did fry the plums with butter before putting them in the mold ;-)

Far plums and almonds

For 6 persons:

  • 450g plums + 20g salted butter
  • salted butter 30g for the mold
  • 125g flour (complete for me)
  • 100g cane sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 500ml milk
  • 1 cc amber rum
  • 75g chopped or sliced ​​almonds

Preheat oven to 210 ° C.

Make fry the plums, halved or quartered with the butter until it melts and forms a syrup.

Butter the pan and pour the plums with juice. Mix flour and sugar, then add eggs one at a time mixing between each egg. Add the milk gradually, then vanilla and rum. Pour batter over the plums.

Sprinkle the surface with almonds and bake for 30 minutes.

Far plums and almonds

It's ready!

I loved the taste a little strong wholemeal flour, the softness of far too sweet fondant married to plums and good taste of butter. With crunchy almonds, this is a must!

Let cool the far before serving, alone or with a little vanilla ice cream :-)

Far plums and almonds

Enjoy your meal!

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Kougelhopf Festival in Ribeauvillé

Kougelhopf Festival in Ribeauvillé

The festival in Kougelhopf Ribeauvillé. I could not not let you know for those in the area Alsace.

I visited Ribeauvillé at Christmas and everything is magical, like the other cities also. I'll do a post on this pretty town at the time of the holiday season.

 You can not enter a pastry without seeing " Kougelhopf ". And when it's fresh with almonds on top, plus the icing sugar, eat almost full so it is good.

Besides, that's how I like it, and I present you here some one who is pictured on this post.

So to those of the corner or passing through our beautiful region, the June 4 and 5 2011 Ribeauvillé.

There will be competition for the best Kougelhopf, washed down with good Alsace wine ( with moderation ) used throughout this beautiful celebration.

Oh, I found this site, all the local events dates. Very well done !




Kougelhopf Festival in Ribeauvillé

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