Two Days Before Period

My first pretzels!

What's good to be on vacation, at home alone more importantly, with the main occupation "do what we like! So I reinvested my kitchen a little more or less abandoned and I rediscovered the pleasure of feeding this little blog ...
It's obvious I'm less busy huh?! It will not last but who cares ;-)

Lately, I ogled here regularly telling me, without really believing that even if it would be nice to try a day.
And then Tuesday, I bought some fresh yeast, I printed the recipe yesterday and this morning I had breakfast with the recipe in front ... After taking my cat to the vet for his vaccines, I was thinking of going to the hairdresser but there was too much waiting for my liking ...
While returning, without thinking, I pulled out a large bowl, my square of yeast, flour and, without asking more questions, I started! And well I can only say one thing: I can not believe how easy it is!
Like what, you get a mountain of no great thing sometimes, and once we took the leap, one wonders what we feared ... Hey, it's like giving blood , the first time, despite my determination, I was not very reassured and then finally, it's been 10 years and I give these few minutes are really not much by vital need to report that recipients have ... No, it has nothing to do with the pretzels I grant you, but I had time to go for an hour and a half during which my dough rose ... no time to be lost and so I do a little advertising, it's so important!

But back to our pretzels ...
I followed the recipe exactly Sandra, finally, at least since I modified the procedure some ingredients ...
I resume the ingredients with my edits in brackets and let you see the process from Sandra!

pretzels for 8 to 10:

• 650g flour T65 (T45 500g + 150g wholemeal rye)
  
• 2 teaspoons instant dry yeast (20g fresh yeast)
• 2 teaspoon salt
• 1 tablespoon sugar (1cuillère coffee with honey)
  
• 60g soft butter or margarine (50g olive oil)
  
• 180ml warm water
• 200ml milk (or soy milk) at room temperature or warmed

Bath Poaching

• 2.5 liters of water
• 100g sodium bicarbonate

1 egg yolk, salt, sesame seeds, poppy ...

I followed the procedure having my fresh yeast previously dissolved in some water (100ml) and milk (100ml) of honey added. I added this mixture along with olive oil and remaining water and milk and it was perfect!
I extended the cooking time, 20 minutes rather than the 14 recommended that were not enough for my oven. I stretch my dough a bit more next time for pretzels a little less plump and finer, better respect the traditional form, but otherwise nothing to change about the recipe!

Finally, a simple and quick recipe (one rose from 1 hour to 1:30, much shorter than kugelhopf example!) That allows you to enjoy delicious pretzels, bagels or by chosen form, homemade, all fresh, all hot, all soft! Thank

Sandra, for this gold mine that is your Petrin, for this great recipe for me and unwittingly helped plunge pretzels!

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Panierbio-sitting and the salad that followed ...

There was baby-sitting, the cat & dog sitting, and Anne Charline invented the blog-sitting and me, I inaugurate this week panierbio-sitting. And it's a great concept ;-) friends on holiday and you go for organic their basket, with leave to enjoy all the good things it contains. The basket the following week, you keep it carefully in the fridge so they can enjoy the good vegetables on their return from holiday! It is not that wonderful? "

Tonight I had the joy of harvest:
- 12 eggs
- 8 small leeks
- 6 beautiful fennel bulbs
- 2 peppers, 1 green and 1 purple
- 2 cucumbers
- 2
beetroot - 1 part carrots
- 1 scoop of potatoes
- 2 measures tomato
- 2 sprigs mint
- 2 flowers

Returning with my treasure, while my legs pedaled slowly, my brain imagined a beautiful and delicious tatin of fennel. But it will be tomorrow, I returned a little later tonight and I preferred to compose a nice little salad fresh, colorful and full of flavor!

I grated a small beet (raw is so good!) With a nice carrot, cut a small fennel bulb into very small cubes, added 250 grams of chickpeas, mint leaves, a clove of minced garlic, a little mixture of herbs "special salad", a balsamic vinaigrette, walnut oil, mixed everything together and served between slices of tomato and slices of cucumber.
Simple, fresh, delicious, light, a nice dinner!
Thanks again for this beautiful basket o)

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Sweet tender and nostalgic for KKVKVK # 26

Ah, that famous Kiki, it's been a long time since I lost the thread of his story!

I had met with Linzertorte at its 8th edition and lost sight just after the revolution buns who celebrated his 16th adventure. He introduced me, among others ravioli, a delicious cheesecake and fabulous Sachertorte ...
Today, it gives me great pleasure to cross his path again and enjoy his passage through Little Miss Audrey kitchen to make delicious muffins, a very nice theme. Especially when I opened my mold madeleine, I did not leave the cupboard too long! An oversight now fixed!

I do not innovate much, I remain faithful to my favorite perfumes, first lemon and chocolate, here associated with pistachio ...

Madeleines lemon-ginger-sesame

Ingredients for twenty madeleines:
-
2 eggs - 75g brown sugar
-
120g flour - 1 / 2 packet of yeast
- 1 pinch of salt
-
25g melted butter - 3 tablespoons olive oil
- zest and juice of half a lemon
- 1 small piece ginger
- 1 tablespoon sesame seeds (+ some pinches for garnish)

In a large bowl, whisk eggs and sugar then add the flour, baking powder and a pinch of salt, mix well. Mix together olive oil, zest and lemon juice, ginger and sesame seeds until a fine emulsion, without lumps. Add this emulsion to the paste and mix well. The dough is very smooth, slightly thick.
Fill madeleine pans, sprinkle with sesame seeds and leave them in the fridge at least half an hour.

Preheat oven to 210 degrees, bake the madeleines at this temperature and then, after 5 minutes, reduce to 180 degrees and cook another 10 minutes. At the end of cooking, let madeleines cool in the oven ajar before turning out onto a rack.
This process involves a thermal shock (from the dough from the fridge in a hot oven) normally provides nice bump, which was not really the case for me this time.

Madeleines pistachio - chocolate

Ingredients for each flavor:
-
1 egg - 30g brown sugar
-
60g flour - 1 teaspoon baking
- 1 pinch of salt
- 3 tablespoons olive oil

- 1 teaspoon of pistachio paste (for flavor pistachio)
- 30g dark chocolate (for chocolate flavor)

Proceed as described above for lemon madeleines adding to the dough mixed with natural oil pistachio paste or chocolate flavor chosen by . I did not add butter, chocolate and pistachio paste providing additional fat.
Fill madeleine molds with a little dough for each of the two fragrances marbled madeleines. Let stand in refrigerator and use the cooking method described above.

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A return lemon, yellow, green and a touch of ginger p'tite

And yes, I'm back after a long, long absence, that either have not filled my two acolytes. Some may wonder if it's a real return (yes there are still those who remember this little pot, I know ;-), I answer honestly that I do not know and I would even say that I think not. I just want to celebrate my first day of vacation with a little sweet tart. Envy also try these little lemon squares that we no longer and that even during my period of intensive kitchen, I had not tested.

In general, rather than to turn my chocolate cravings for sweets but this time I think I let myself be influenced by Flo and lemon avalanche. Because yes, although I have abandoned this little blog for a while, I remain a faithful reader of some of you, at least in my "contemporaries" because I admit being a little lost face to all newcomers every day that enrich the culinary blogosphere.

But enough chatter, let us return to our small squares.
I took the original recipe by modifying a little, not having tasted it I can not compare, but I can tell you that it is a true delight! It could perhaps be improved somewhat by adding sesame seeds to paste a small crisp note.

For the dough:
- 100g butter at room temperature
-
40g icing sugar - 100g flour
- 1 tablespoon cornstarch
- 50g ground almonds

For the lemon cream:
- 3 eggs
- 125g brown sugar
- 125ml lemon juice (for me the juice of one lime and one lemon and half)
- 2 tablespoon lemon zest (zest from green and 1 / 2 yellow)
- 1 piece of ginger (+ / - Close to taste)

Prepare the dough: Whisk the butter and sugar until obtaining a uniform and smooth cream, then stir the mixture of flour, cornstarch and almond powder. Roll out the dough (it is very soft and sticky) into a square pan or parchment paper and smooth it well. Bake for 15 minutes at 180 degrees.
Prepare the cream: mix the lemon juice with the zest and ginger cut into small pieces. In a large bowl, beat 3 eggs with brown sugar, once the mixture starts to foam a little, add the lemon juice and ginger and mix well.
Pour lemon over batter and bake still hot for 20 minutes, still at 180 degrees. The cream should be firm at the end of cooking.
Cool completely before cutting into squares and sprinkle with icing sugar.
Refrigerate in an airtight container.

I'm a fan of the flavor of ginger combined with lemon and little squares have completely met my requirements (in fact, the juice obtained by mixing lemon juice with zest and ginger is worth it its own).

Fan lemon ginger I said then, but an even bigger fan of chocolate ...
... and by chance this morning while shopping in a supermarket where I'm going about once a year (in order to buy the few articles sometimes I need and I do not mean in my usual area), I lingered at radius chocolate (it does not remake! I was looking for the famous chilli chocolate I love so much and I have not had the opportunity to enjoy for several months, in fact there were none ...) and I came across a dark chocolate with lemon and ginger crystals! the dream! Immediately tasted and approved! Without wishing to pub but if you have the same addiction as me and you avoid searching for too long, Cote d'Or the fact that ...