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Sun, for those held by fear nothing! Ravioli


I love bread and since I'm starting to quite master the craft, I like to change shape, tastes etc. ... I tested this form of sun, I found it quite funny. And then I also add color, it reminds me a blue bread as the boyfriend of my best friend had in his restaurant. Some are quite rétissants to such "fantasies" but hey, it's not every day any more than I do.
My man hesitated a moment, and then finally saw that the bread flavor is there, there's no reason not to eat (Thank you my darling!).


The recipe comes from by Dates and Honey, we laugh not good, mine does not look like hers too but I work out ..

I strongly advise you to follow her recipe, I did exactly the same except that I added a bit of dye. In addition it explains very well, step by step. You can not miss!


I also put Photo of the log that my in-laws did for the first year was a real treat!

Can Gaviscon Help Bloating

house step by step explanation


I finally embarked on the design of pasta. I started fairly easily by ravioli. There's nothing more simple, you just have some time ahead.

time stock preparation: 15 minutes Time
dough rest 30 minutes
time preparing the filling: 20 minutes Preparation time
ravioli: 30 minutes Cooking time
ravioli: 20 minutes
For ravioli 20.25
:
- 300g flour
- 3 eggs
-

salt - 1 onion
-
1 tomato - 1 / 4
pepper - 1 hamburger
- olive oil
- tomato paste
-
salt - herbs de Provence
- background Veal

For the dough: Place flour
on a very clean work. Make a well, put salt (just a pinch) and eggs.


Knead with your hands, stretch dough, knead for 10 minutes. Form a ball, slip into a bag-type freezer. Let stand at room temperature for 30 minutes.

For the filling: In
this time, make the stuffing. Chop the onion, cut the tomato into small cubes and pepper. Separate the steak into small pieces. In a skillet, heat 2 cases of olive oil. Y discard the onion, brown well, add pepper and tomato. Add salt if needed. Add tomato paste and some herbs. Book.

For ravioli: Lay
VERY finely dough (say, as finely as possible). I was 3 mm and perhaps it was too thick.


Using a glass or round cutter, cut out rounds.


Gather round by 2 and give details until all the dough.



Place the stuffing in the center of the first round.


Lightly around, put the second round by round dessus.Bien close by pressing with a fork and fingers if necessary. The most important is that the edges are welded. Finally all the dumplings.


Heat a large quantity of salted water with a teaspoon of olive oil. Once the water to a boil, dip the ravioli.


Bake for 15 minutes, turning regularly, but gently so as not to pierce (as good as you can see, my pan was too small).


Drain. Heat a tablespoon of olive oil in a skillet and saute 5 minutes ravioli, to have a beautiful color.


Meanwhile, heat the remaining stuffing, add some tomato paste, a little veal stock and water, mix = your sauce is ready. Serve immediately

your ravioli with sauce. You then have a good home-cooked meal Fine eating for 3 or 4 people for a light dinner with a salad.

good week!

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Jar of sea and sun, citrus vinaigrette


Here an entry that I had fun to create and I'm pretty proud, because I think it's pretty and very good.

Preparation time: 30 minutes
Cooking time: 3 minutes


- 10 whelks
- 10
shrimp - 1 / 4 pepper diced
Pettis - 4 cherry tomatoes 4
- 1 case concentrate
tomatoes - olive oil
- Salt
-
orange juice - lemon juice
- basil


Shell whelks (not to mention the cover) and shrimp. Cut + whelks in small pieces and shrimp if they are large.
In a skillet, heat 1 case of olive oil, throw whelks and peppers. Sauté 3 minutes. Rid and book.
Make dressing by mixing 2 cases of orange juice, 1 case of lemon juice, 4 cases of olive oil, tomato paste, basil, a pinch of salt + a drop of water (tip Cyril Lignac to have a uniform dressing +). Book. Mix shrimp
with whelks, peppers and cherry tomatoes. Add a little dressing and mix well. Serve in a bowl, serve dressing on the side. Garnish with basil, and whelk shell.

I Breast Feed My Husband

fillets of sole with saffron cream mold


The title is not mine but my old teacher / chef. This is a recipe that we had some time teaching at the restaurant of our school. And I often redo because I love it. Even if I do not like mussels, I love the taste they give the sauce a treat.
In addition it is very simple to do, maybe a little more than pasta and cheese mias good when we love, we do not count eh !??!!

Preparation time (cooking included): 1h


- twenty
molds - 2 fillets
- 20cl
cream - saffron
-
salt - olive oil
- 1 case butter
- 1 cup white wine
- laurel /

thyme In a saucepan, heat a case of olive oil, discard the bay leaf and thyme with white wine, add mussels, cover and leave them open quietly (about 10.15 min).
Remove and reserve, and keep the juice, filter it 2-3 times in a very clever Chinese. Remove the mussels from their shells (to keep the hulls the decor if you want).

Put the juice of mussels in a saucepan, heat. Add cream and butter, whisk well and let reduce quietly. When the sauce has reduced by half, add the saffron (to taste). Taste and add salt if needed. Continue to reduce slowly.

Roll the fillets on themselves, prick with a toothpick and dip into the sauce (which will cook with the heat) for at least 15 minutes. The exit at the end of this time (finish in oven for 5 minutes if you think they are not undercooked).

Dip mussels also in the sauce to warm.
Cook rice. The compile and arrange the fish (remove the toothpicks), sauce, and mussels. Serve immediately.

great weekend!

How To Cite A Patent In Mla Format

My little blog has been a year!

Well, little blog is already great.

When I started the adventure last year, I did not know really what I was getting into. I went from a simple old school student of Restoration, a culinary perfectionist who seeks to discover new things, make them even more beautiful and appetizing. Obviously with
my ability as a student, it's going slowly, but I still have made good progress in just one year! (The photos speak for themselves ..).

I found wonderful people who will recognize, I learned to cook differently, making me really happy (to follow a technical school was not very exciting), I learned to cook new products .. In short, a great adventure, I want to go on and on with you if possible.

New horizons are also open to me: a first recipe in a book in June - two recipes in my e-book Sophie Rose and Requier! It fills me with joy.

So for those who are there from the beginning and those who arrived by road, those who supported me at the break of July, I want to say a huge Wed C I .

In addition, a small makeover for the blog, which does not hurt him I think ..

And here's a recap of my year blogg had to ...

January 2007: The Beginnings. The pictures are fuzzy, presentations untidy but I'm already starting things I do not know as Tiramisu, a great discovery I'll redo moultes time!


February 2007: We continue to experience: sushi. I do not feel capable but I did anyway, a real treat.


It feels a little better for the presentation, and the glasses are already making their entrance.


March 2007: A new toy in the kitchen = siphon. And have a blast.


I also continue my desires in Asia ..


My first breads also because the father Christmas brought me a bread machine, I start to tame ..


April 2007: the warm weather arrives and it shows. The test is very conclusive smoothie.


My very first chocolate house for Easter.


My first buttons also failed (still no second trial since!)


May 2007: the best days are really there, we discover the trifles ..


The base rose to Sophie and Requier entered ...


I also discovered the joy of brunch, I do not do enough due to time unfortunately ..


June 2007: new kitchen with kefta, a delight.


The sun reminded me of Spain, good churros for breakfast.


July 2007: Break.

August 2007: I'm back with new ideas, big progress for the presentation and a new camera which always makes everything prettier.
meals in a friendly, so Paella and pancakes!


Small dishes for the summer ..


September 2007: we play more with color and taste.


Fun with presentations ..


October 2007: These presentations are improving day by day ..


November 2007: We dare more things, different associations ..


and have fun too with nuggets.


December 2007: a mix of all flavors, colors, backgrounds with a pellet to finish 2007 in style and delicacies.


is the little summary is finished. We will start another year, hoping yet beautiful encounters, discoveries and more ..

THANK YOU for everything!