A long silence, sporadic publications since September, several reasons: the time line, juggle all his daily activities, and fatigue that overtakes me so quickly in the evening!
For in addition to my two men, one (or one!) new being growing inside me. .. After three solid months of nausea clearly present (which does not facilitate the setting in the kitchen), and past desires garlic, pickles and salted yoghurt (there is no better, surely!) Here I am at peace with my culinary wishes . Well yes the cravings are certainly bizarre, but I am ready to return to the kitchen;)
Especially since my little king is a true gourmet who loves to taste any new flavors and even a bit exotic for him! It motivates ^ ^
Here's a little sweet, and a recipe that I recommend because it comes from the Belle au Blé Dormant , a real treat to die for! Dessert recommended for fans of jam!
Linzer Torte "wheat free"
Source: La Belle au Blé Dormant
(for 4-5 shoots)
100 g of rice flour
150 g ground almonds
50 grams of unrefined sugar blonde
1 pinch of salt
1 / 2 c. to c. cinnamon
1 pinch of clove powder
1 / 2 lemon zest untreated
100 g salted butter cold
2 + 1 yolk
250 g raspberry jam
150 g ground almonds
50 grams of unrefined sugar blonde
1 pinch of salt
1 / 2 c. to c. cinnamon
1 pinch of clove powder
1 / 2 lemon zest untreated
100 g salted butter cold
2 + 1 yolk
250 g raspberry jam
Prepare the dough mixer by mixing the flour, almonds, sugar, salt, spices, lemon zest, butter and 2 egg yolks. Possibly adding a little water. Let stand 1 / 2 hours in the refrigerator.
Preheat oven Th 6 (180 ° C). Spread the 3 / 4 of the dough and line a pie plate 27 cm in diameter without making up the edges too.
Garnish the tart with the jam.
With one quarter remaining dough, forming strips and arrange in a lattice on top of pie. The latest brush with egg yolk mixed with a little water. Bake for 45 minutes.
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