tag:blogger.com,1999:blog-53469304078951032242024-03-05T19:24:50.892+01:00French Fried MeBilingual American cooking from my French market / Cuisine américaine bilingue de mon marché Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-5346930407895103224.post-28484847238049312022017-01-23T14:13:00.003+01:002017-01-23T14:13:40.471+01:00No bake key lime pie (tarte au citron vert sans cuisson)<div class="separator" style="clear: both; text-align: justify;">
Samedi passé, pendant que je déambulais les rue de Paris en solidarité avec les femmes du monde entier, mes enfants et moi (et le chat George) avons présenté ma tarte au citron vert sans cuisson (no bake key lime pie) sur l'émission "Les Carnets de Julie" sur France 3. Bien que Thierry Marx n'aime pas les citrons vert, ma tarte a reçu des compliments. Cette tarte est tiré d'une recette dans mon livre <a href="http://www.ornicar-publishing.com/product-page/1dd8ed0d-609e-4fb8-fcfe-babeb9d5614c">Let's Cook with the Zazoo</a>!, un livre de recette pour aider les enfants à apprendre l'anglais en cuisinant. </div>
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<b><span lang="FR">No bake key lime pie <o:p></o:p></span></b></div>
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<span lang="FR">La Key lime pie
vient des îles Keys en Floride et utilise les citrons verts locaux. Il est
presque impossible d’en trouver en France, mais les citrons verts
sud-américains font très bien l’affaire. L’autre ingrédient principal est le
lait concentré sucré. La pâte est normalement constituée de « Graham
crackers », une sorte de biscuits très secs et peu sucrés. Puisqu’on les
trouve difficilement en France, je les remplace par un mélange de spéculoos et
petits beurres. L’authentique Key lime pie est faite de crème cuite aux
œufs. On utilise les jaunes pour la crème et les blancs pour faire une
meringue. Dans cette recette adaptée, je n’utilise pas d’œufs pour faire une
sans cuisson pour les enfants (et les adultes).<o:p></o:p></span></div>
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<b><span lang="FR">Pour la La pâte <o:p></o:p></span></b></div>
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<span lang="FR">100 g de
speculoos<o:p></o:p></span></div>
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<span lang="FR">100 g de petits
beurres<o:p></o:p></span></div>
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<span lang="FR">100 g de beurre ramolli<o:p></o:p></span></div>
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<span lang="FR">Préparer la pâte
en écrasant les biscuits puis en mélangeant les miettes obtenues au beurre.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Foncer
un plat à tarte (ou un moule à manqué) avec le mélange. On peut utiliser ses
mains ou une spatule en silicone pour bien aplatir les miettes au fond et sur
les bords du moule.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Réserver
au frigo pendant une heure. <o:p></o:p></span></div>
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<b><span lang="FR">Pour la crème<o:p></o:p></span></b></div>
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<span lang="FR">1 boite de lait
concentré sucré (=400 ml)<o:p></o:p></span></div>
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<span lang="FR">Le jus de 4
citrons verts (=120 ml)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Le zeste d’un
citron vert<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">250 ml crème
entière<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR">Fouetter
le lait concentré sucré avec le jus des citrons. Lorsqu’elle commence à
épaissir, ajouter doucement le lait et le zeste, puis continuer à fouetter pour
obtenir une crème lisse et consistante. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="FR">Répartir
uniformément la crème dans le fond de tarte. Remettre au frigo pour au moins
une heure. </span><span lang="FR" style="font-family: Symbol; text-indent: -18pt;"><span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span lang="FR" style="text-indent: -18pt;">Servir avec de crème la chantilly vanillée faite maison. </span></div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-40220440178176970602014-10-07T17:14:00.002+02:002014-10-07T17:14:21.973+02:00banana bread (vegan and gluten free)/ Cake banane (vegetalien, sans gluten)<div>
<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;">Sometimes you want to bake something, but you look around your kitchen and don't have all the ingredients. That's why this is the perfect recipe. You can mix and match ingredients, use up old bananas, apples, various types of flour...<div class="separator" style="clear: both; text-align: center;">
<a href="http://blog.listentoyourgut.com/blog/blogimages/2013/03/Black-Bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blog.listentoyourgut.com/blog/blogimages/2013/03/Black-Bananas.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;"><br /></span></span></div>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;"><b>Pantry banana bread (<a href="http://www.thefreshloaf.com/node/6639/my-favorite-banana-bread-recipe-it-has-no-eggs">adapted from the fresh loaf</a>) - vegan and gluten free</b></span></span></div>
<ul style="background-color: #fefefd; border: 0px; box-sizing: border-box; font-family: 'Helvetica Neue', Roboto, Helvetica, 'Roboto Light', Roboto-Light, 'Droid Sans', DroidSans, FreeSans, 'Segoe WP', SegoeWP, SegoeWP, 'Arial Unicode MS', ArialUnicodeMS, Arial, sans-serif; font-size: 14px; line-height: 21.4500007629395px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 20px; outline: 0px; padding: 0px 0px 0px 1.2em; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup (120 ml) oil, melted butter (half apple sauce) </li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 black bananas (they can be frozen and defrosted in the microwave)</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup (100g) sugar (brown, white, honey, maple syrup) </li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups (200 g) all-purpose flour ( mix of white, whole wheat, spelt, buckwheat, einkorn whatever...) </li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon salt</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons pure vanilla</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">chocolate chips, cranberries, raisins, chopped apples...</li>
<li style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">a dash of cinnamon</li>
</ul>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;">Mash the bananas up. Mix everything together in a bowl. Put in a loaf pan.</span></span></div>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;">Bake at 325°F (165°C) for about 60 minutes. to make muffins, reduce baking time to 25 minutes. </span></span></div>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;"><br /></span></span></div>
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<span style="font-family: Helvetica Neue, Roboto, Helvetica, Roboto Light, Roboto-Light, Droid Sans, DroidSans, FreeSans, Segoe WP, SegoeWP, SegoeWP, Arial Unicode MS, ArialUnicodeMS, Arial, sans-serif;"><span style="font-size: 14px; line-height: 21.4500007629395px;"><div>
<b>Cake banane du placard</b></div>
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<ul>
<li><span style="line-height: 21.4500007629395px;">1/2 tasse (120 ml) d'huile, le beurre fondu (moitié compote de pommes) d </span></li>
<li><span style="line-height: 21.4500007629395px;">3 bananes noires (ils peuvent être congelés et décongelés au micro-ondes) </span></li>
<li><span style="line-height: 21.4500007629395px;">100 g de sucre (vergoeise, cassonade, blanc, miel, sirop d'érable) </span></li>
<li><span style="line-height: 21.4500007629395px;">200 g de farine tout usage (mélange de blanc, de blé entier, d'épeautre, sarrazin petit épeautre, peu importe ...) </span></li>
<li><span style="line-height: 21.4500007629395px;">1 cc de bicarbonate de soude </span></li>
<li><span style="line-height: 21.4500007629395px;">1 cc de sel </span></li>
<li><span style="line-height: 21.4500007629395px;">2 cc d'extrait de vanille (ou sucre vanillé) </span></li>
<li><span style="line-height: 21.4500007629395px;">pépites de chocolat, canneberges, raisins, pommes hachées ... </span></li>
<li><span style="line-height: 21.4500007629395px;">une pincée de cannelle </span></li>
</ul>
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Écraser les bananes. Mélanger le tout dans un bol. Mettre dans un moule à cake.</div>
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Cuire à 325 ° F (165 ° C) pendant environ 60 minutes. Pour faire des muffins, réduire le temps de cuisson à 25 minutes.</div>
</span></span></div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-72795615806012905632014-02-09T15:34:00.001+01:002014-02-09T15:39:01.055+01:00Vacances février- ateliers au café coloriéPendant les vacances de février, je propose des ateliers goûter-anglais au café colorié, rue du pont de comines, à Lille.<div><br></div><div>Pour les plus petits, c'est un <i>teddybear picnic </i>ou les enfants viendront accompagnés de leur doudou préféré pour préparer <i>snack. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6bpY3NhJKNEWEI6_-VJODgl9O6cAclXEw_RJ8wdu6uvhQ6FM3DuFndvWbKn4D2-W9V-5_kLypukflDf9TI4kH7_wcEulbekJO_Dd4AU6dSwkkpYL-FFArlbjW8flMokCVH2zoNIhEcE/s640/blogger-image-1270594677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6bpY3NhJKNEWEI6_-VJODgl9O6cAclXEw_RJ8wdu6uvhQ6FM3DuFndvWbKn4D2-W9V-5_kLypukflDf9TI4kH7_wcEulbekJO_Dd4AU6dSwkkpYL-FFArlbjW8flMokCVH2zoNIhEcE/s640/blogger-image-1270594677.jpg"></a></div></i></div><div><br></div><div>Pour les plus grands, c'est un <i>hungry caterpillar picnic. </i>Nous ferons reference au fameu livre d'Eric Carle, <i>the Very hungry Caterpillar.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpLm403zI713cRO9xyP_CspCsc0IRL0RIl1x2k-TY5sdQ1PjV3OcnNES_iVh1l2nGle3t6TE2-hrpJPqKTlFRA91kUN55My86MmJcHpmRHsTT_f4girGUQNi0Ru7hb_nM_tvm16kQEIs/s640/blogger-image-1277986669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpLm403zI713cRO9xyP_CspCsc0IRL0RIl1x2k-TY5sdQ1PjV3OcnNES_iVh1l2nGle3t6TE2-hrpJPqKTlFRA91kUN55My86MmJcHpmRHsTT_f4girGUQNi0Ru7hb_nM_tvm16kQEIs/s640/blogger-image-1277986669.jpg"></a></div></i></div><div><br></div><div>Comme tous les ateliers de Becca's cookies, ce sera une approche "tactile" pour que les enfants "touchent" l'anglais en goûtant, en chantant, en jouant.... Ça promet d'être <i>FUN! </i><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnS8QovZyzxR8FLRHYkfADPm_NXuJ_v9_0U1jmp8NshBw54xRLrduadFAtnOmemVC_69J8f-g872jGow8pWwILJVqmFGGt9rnlLS0xr3Gvnjx-yxD237nCiuWDVHpkfdMt70-eCSPtRDw/s640/blogger-image-798408037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnS8QovZyzxR8FLRHYkfADPm_NXuJ_v9_0U1jmp8NshBw54xRLrduadFAtnOmemVC_69J8f-g872jGow8pWwILJVqmFGGt9rnlLS0xr3Gvnjx-yxD237nCiuWDVHpkfdMt70-eCSPtRDw/s640/blogger-image-798408037.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj028rmPQTB63rJkHKqAp_s7jGB21AtY_0_lKOAn3HzMANeIKPbY6sOPE5OLnqOdOLJXznUW5Zr5KpD0R01t2ITFBhMzfQJQ8Lb-05GpU1uj6rqxJxQUowSL6S5wzb8F8RVDWdLF8_bvvo/s640/blogger-image-1216919792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj028rmPQTB63rJkHKqAp_s7jGB21AtY_0_lKOAn3HzMANeIKPbY6sOPE5OLnqOdOLJXznUW5Zr5KpD0R01t2ITFBhMzfQJQ8Lb-05GpU1uj6rqxJxQUowSL6S5wzb8F8RVDWdLF8_bvvo/s640/blogger-image-1216919792.jpg"></a></div></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-54005830596894791912014-01-20T13:55:00.000+01:002014-01-20T13:55:01.801+01:00Cette semaine au Café Colorié....We continue learning about body parts with Eric Carle, inspired by this video :<br />
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And let's make <a href="http://www.williams-sonoma.com/recipe/animal-cracker-cookies.html">some animal crackers</a> !!! Quel est l'animal préferé de votre enfant?<br />
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<br />Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-46858872011253398122014-01-10T20:25:00.001+01:002014-01-10T20:25:41.599+01:00Edible snowmenTomorrow's lesson at cafe colorie is about winter and body parts. So I was happy to find this amazing and easy idea that even the 4 year olds will be able to make! My kids made these, with a little bit of help from me. For more fun food ideas to do with kids, check out this blog <a href="http://www.cutefoodforkids.com/2010/11/marshmallow-snowman.html">http://www.cutefoodforkids.com/2010/11/marshmallow-snowman.html</a><div><br></div><div>Becca's cookies and classes: tuesday at 17:45 and saturday at 10:30 at café colorié, rue pont de comines in Lille. </div><div><br></div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHzDUAoSnqNyh1oLzDiKmh3qSbZLhTJP1eZWwUKxth6ZJ-Lbctw2Yz8FKaV5sL9dSKXWXQLCeyUV4tzR8-C9chGXHo1Ny9IODVwwhXrFLYxqXdMOYvMjkn4c5nj4hWFVlIKG1tNRObfY/s640/blogger-image--1926248833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHzDUAoSnqNyh1oLzDiKmh3qSbZLhTJP1eZWwUKxth6ZJ-Lbctw2Yz8FKaV5sL9dSKXWXQLCeyUV4tzR8-C9chGXHo1Ny9IODVwwhXrFLYxqXdMOYvMjkn4c5nj4hWFVlIKG1tNRObfY/s640/blogger-image--1926248833.jpg"></a></div></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-17930488337289586572013-12-09T13:53:00.000+01:002013-12-17T14:01:45.217+01:00Cranberry gingerbread with brown sugar whipped cream/ Pain d’épices aux cranberries avec de la crème chantilly à la vergeoise brune<div class="MsoNormal">
<span lang="FR">In honor of the holidays and the cooking class that I will probably not be having next weekend, I am posting the recipe that I was planning on preparing, one American's attempt to take over French cuisine. *insert evil cackle here*. This recipe is an adaptation of a 1994 recipe from<a href="http://www.epicurious.com/recipes/food/views/Cranberry-Gingerbread-with-Brown-Sugar-Whipped-Cream-816"> Bon Appetit magazine</a>. </span></div>
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<span lang="FR"><br /></span></div>
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<span lang="FR">Enjoy! </span></div>
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<b><i><span lang="FR"><br /></span></i></b></div>
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<b><i><span lang="FR">Pain d’épices aux cranberries
avec de la crème chantilly à la vergeoise brune <o:p></o:p></span></i></b></div>
<div class="MsoNormal">
<i>Cranberry pain
gingerbread with brown sugar whipped cream
<o:p></o:p></i></div>
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<i><span lang="FR" style="font-size: 9.0pt; line-height: 115%; mso-ansi-language: FR;">Recette de <b>Bon Appétit Magazine</b>, Novembre 1994 <o:p></o:p></span></i></div>
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<span lang="FR">375 g de farine
(T65) <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">1 1/2 cuillère à
café de poudre à pâte<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">1 1/2 cuillère à
café de cannelle moulue<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">1 1/2 cuillère à
café de gingembre moulu<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">3/4 cuillères à
café de bicarbonate de soude<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">3/4 cuillères à
café de sel<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">3/4 cuillères à
café de piment de la Jamaïque<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">1/4 cuillère à
café de clou de girofle moulu de <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">170 g beurre doux
à température ambiante<o:p></o:p></span></div>
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<span lang="FR">150 g vergeoise
brune<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">2 gros œufs<o:p></o:p></span></div>
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<span lang="FR">240 ml de mélasse
<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">240 ml babeurre
(lait fermenté)<o:p></o:p></span></div>
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<span lang="FR">350 g canneberges fraiches (cranberries, airelles) ,
grossièrement hachées<o:p></o:p></span></div>
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<span lang="FR">40-50 g gingembre
cristallisé haché<o:p></o:p></span></div>
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<span lang="FR">Chantilly à la
vergeoise brune : <o:p></o:p></span></div>
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<span lang="FR">240 g crème fleurette
<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">80 g crème fraiche<o:p></o:p></span></div>
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<span lang="FR">70 g vergeoise brune<o:p></o:p></span></div>
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<span lang="FR">1 1/2 cuillères à
café de vanille<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Cannelle moulue
supplémentaires<o:p></o:p></span></div>
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<span lang="FR">Pour le pain
d'épice :<o:p></o:p></span></div>
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<span lang="FR">Préchauffer four
à 175° C (350°F). Graissé un plat en verre (13x9x2 pouces) ; saupoudrer de
farine. Tamiser les huit premiers ingrédients dans un bol moyen. A l’aide d'un batteur électrique, battre le
beurre dans un grand bol jusqu'à l’obtention d’une consistance légère et mousseuse.
Ajouter le sucre et battre jusqu'à consistance mousseuse. Incorporer les œufs 1
à la fois. Ajouter la mélasse. Mélanger les ingrédients secs en alternance avec
le babeurre, en commencent et terminant avec les ingrédients secs. Ajouter
doucement les canneberges et gingembre
confit à la main à l’aide d’une spatule en silicone.<o:p></o:p></span></div>
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<div class="MsoNormal">
<span lang="FR">Étendre la pâte
dans le moule préalablement préparé. Cuire au four jusqu'à ce que soit un peu
élastique au toucher, environ 50 minutes. Laisser le gâteau refroidir dans le
moule sur une grille. Servir chaud ou à température ambiante avec de la crème fouettée
et une pincée de cannelle.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="FR">Pour la crème :<o:p></o:p></span></div>
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<span lang="FR">Mélanger tous les
ingrédients dans un grand bol. Battre jusqu'à formation de pics. (Peut être
préparé quatre heures avant. Couvrir et réfrigérer. )<o:p></o:p></span></div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com1tag:blogger.com,1999:blog-5346930407895103224.post-29368871355097773802013-12-07T21:22:00.001+01:002013-12-07T21:22:24.891+01:00Un petit coup de publicitéPour plus d'informations, laissez un message! <br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkV6CwvRmQK_26pssSVSnZ2HP6z5gV5-Va7DV7R60hgx2r3GoH9JgUA8nvgE7ZpHVxbqoRAUqbdQCWOy4bGztTtYx_UlVKjf_7oMEz8Q7E0AZuB6uZaHSloiviyLxWZLCx63o1gMZGuw/s640/blogger-image-896920792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkV6CwvRmQK_26pssSVSnZ2HP6z5gV5-Va7DV7R60hgx2r3GoH9JgUA8nvgE7ZpHVxbqoRAUqbdQCWOy4bGztTtYx_UlVKjf_7oMEz8Q7E0AZuB6uZaHSloiviyLxWZLCx63o1gMZGuw/s640/blogger-image-896920792.jpg"></a></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-84604894518671739492013-10-14T16:50:00.001+02:002013-10-14T16:50:12.930+02:00Like my cookies?Pour les meilleurs hamburgers (le ched...yum!) avec les meilleurs cookies (les miens), va voir Pauline et Valentine. Now serving Becca's Cookies (Lille). Yum!<div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-75013311517659106322013-09-04T07:25:00.001+02:002013-10-14T16:44:03.076+02:00Ice Cream Birthday Cake / Gateau à la glaceMy little boy turned 4 while we were on vacation. An August birthday could be sad with no friends around to celebrate. I wanted it to be special and there's nothing more special in the summer than ice cream and nothing better for a birthday than a cake. So we made ice cream birthday cake.<br />
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I've made it a couple of time before using chocolate and vanilla ice cream along with oreo cookies. This time, we decided to go chocolate free since one of the two children who could come to the party doesn't like chocolate. </div>
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Ice cream cake entails 3 main steps, but takes a bit of time due to the freezing process between steps. </div>
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But it's really easy and you can make it with any flavor ice cream you want and with any cookies.</div>
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For Max's birthday cake, he chose strawberry ice cream, blueberry ice cream and speculoos cookies.</div>
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All of the ice creams were store bought, but you can use homemade. </div>
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Ingredients : </div>
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1 liter blueberry ice cream</div>
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1 liter strawberry ice cream</div>
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1 package speculoos cookies, crumbled</div>
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1 container whipping cream (crème fleurette)</div>
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candies, sprinkles, extra cookies for decorating</div>
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prepare a round silicon pie mould; line it with plastic wrap, with enough hanging over the edges to be able to wrap the ice cream layers once they are in place.</div>
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in a bowl, crush the cookies</div>
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Using a wooden spoon, crush the ice cream enough to make it spreadable. Spread it in the pie mould and cover with cookie crumbs. </div>
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Place in the freezer for about 2 hours (or longer) until it is frozen. </div>
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When the first layer is set, soften the second ice cream. Carefully spread it on top of the first ice cream layer. Cover it and put it back in the freezer. </div>
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When the second layer is set, prepare your whipped cream (with sugar and vanilla to taste). Make sure the whip cream is fairly stiff. </div>
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Take the ice cream layers out of the pie mould and put them on a plate that can go into the freezer (I made a plate out of cardboard covered in plastic wrap). Spread it evenly all over the ice cream cake and decorate. </div>
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Put back in the freezer until ready to serve ! To cut, dip the knife in a glass of hot water. </div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-21085217846789751572013-08-26T16:12:00.001+02:002013-08-26T21:47:34.009+02:00braderie de Lille : cookies!!!!<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">The traditional Braderie food is moules-frites. But who cares? Come eat cookies anyway! Becca's cookies will be sold at Café Colorié, on rue des Ponts de Comines and on rue Gambetta, next to Les Chopes, a store specializing in regional beers. And while you're at it, sit down and have a cold beer at les Chopes to wash down the Becca's American cookies made in Lille. There will be salted butter-chocolate, M&M, and speculoos-oatmeal cookies for sale ! </span></div>
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<i>Peu importe que la nourriture traditionnelle de la braderie c'est des moules frites. </i></div>
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<i>Venez manger des cookies! Becca's cookies seront vendus au Café Colorié, rue Ponts de Comines, et rue Gambetta, à côté de Les Chopes, magasin spécialisé dans les bières régionales. Et pendant que vous y êtes, restez prendre une bière fraiches à les Chopes pour accompagner Becca's cookies made in Lille. Nous aurons à vendre des cookies: beurre salé-chocolat, m&m, et speculoos-avoine! </i></div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-34022364112863806222013-08-24T14:32:00.001+02:002013-08-28T23:17:21.303+02:00Cranberry-maple granola barsOne of things I really miss is granola bars. There are tons of cereals bars in French stores but none of them quite add up to the nature valley green bars I loved so much as a kid. They always seem too crumbly or not chewy enough or too...artificial (all white sugar and corn syrup...). i wanted something filling and healthy that we could all eat.<br>
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So I went on a quest to make my own granola bars. I looked on the Internet using the key words: oatmeal, cranberry and maple syrup. In the end, i didint find anything perefct so I combined two recipes to make my own granola bars that have turned my non breakfast eating husband into a Breakfast eater. As with the original recipe, These bars are very versatile and can be easily adapted to what you have on hand. If you are a peanut butter fan, you can increase the quantity to get moister bars. My kids didn't like the peanut butter...not very American of them! </div>
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No-bake oatmeal-maple granola bars (adapted from this <a href="http://www.inspiredtaste.net/21462/soft-and-chewy-granola-bars-recipe/">recipe</a>) for the lazy mom who wants as few steps as possible in her homemade food. </div>
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Ingredients</b></div><div>2 1/2 cups rolled oats (230 g)</div><div>1/2 cup (80 g) almond powder(or chopped almond but who has the patience to do that? )</div><div>1/3 cup (115 ml) maple syrup</div><div>1/4 cup (56g) butter</div><div>1/4 cup (50g) sucre vergeoise ( or light brown sugar or cassonade or raw sugar or whatever you have)</div><div>1/2 tsp vanilla extract</div><div>1/4 tsp big sea salt</div><div>1/2 cup (60g) dried cranberries or other dried fruit</div><div>1/4 cup (65g) chocolate chips or chunks</div><div>1 tablespoon peanut butter or almond butter</div><div>A handful of Rice Krispies or crumbled corn flakes</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64-YvlLR_PzbMhPTGJwkk6jO1AgcvYHe4xxlezXYu8GzKxtpjzRvZePe5QM2BdhwR7rH7gDuJHOBAg2xMXM-FLukVDJJWz7DOKsAu2Ukhyj5J4ZwiRImUQZSuF9v6W9vyrsctHMLSxnQ/s640/blogger-image--1121878630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64-YvlLR_PzbMhPTGJwkk6jO1AgcvYHe4xxlezXYu8GzKxtpjzRvZePe5QM2BdhwR7rH7gDuJHOBAg2xMXM-FLukVDJJWz7DOKsAu2Ukhyj5J4ZwiRImUQZSuF9v6W9vyrsctHMLSxnQ/s640/blogger-image--1121878630.jpg"></a></div><br></div><div><b>How</b><br>melt the butter, sugar, maple syrup, vanilla and salt in a pan on medium low heat. Stir it until everything's dissolved and you have a kind of caramel.</div><div><br></div><div>In the meantime, put the oats, coconut, and almond powder in a roasting pan and toast it for a few minutes, until its not burnt. About 10 minutes in a 350 f (175c) oven. Put it in a big bowl.</div><div><br></div><div>Pour the melted butter mixture over the oats and stir well, add the cranberries And chocolate.</div><div>Pour into an aluminum foil lined pan. Pat the mixture down as much as you can, using a flat spatula or your hands (my preferred method). </div><div><br></div><div>Put in the fridge overnight. To cut, I prefer Not to remove it from the pan. Cut n squares and keep in an air tight container. You'll probably have to adjust the quantity of dry to wet ingredients depending n the weather. And if the bars crumble, just put it in a bowl and pour milk on it. It makes delicious crunchy musli. </div>
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For chewier bars, use corn syrup or golden syrup instead of brown sugar </div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-52161306387300799792013-08-18T17:51:00.001+02:002013-08-19T14:19:37.245+02:00Stuffed pumpkin flower fritters/ fleur de citrouille farcie et friteSince I cannot find jack-o-lanterns in France, I've been planting my own for the past 3 years. Note that my garden is only a few square meters big. A few years ago, the biggest pumping weighed 7 kilos and grew 3 meters up attached to the garden wall.<br />
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This year's harvest is looking small...with only a few babies so far....but what to do with the blossoms? So I turned to frying....<br />
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I gently cleaned the blossoms and then chopped some fresh mint from my deck.</div>
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I mixed some ricotta, chopped mint, salt And pepper and a bit of nutmeg.</div>
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I made a batter as suggested in the above link, gently closed the stuffed blossoms with a gentle twist. I then dipped them in the batter and put them in the frying pan where the olive oil was ready to fry up these babies.</div>
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To be honest, I didn't expect much. I always thought edible flowers were sort of bs betas they were frying, they let off a lovely flowery smell (I was surprised! ). Ad when I bit in to them, they left a sweet flowery aftertaste I my mouth. My daughter liked the batter and the flower, but not the cheese; my son liked the cheese but not the rest.</div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-33175063450117610432013-08-16T11:07:00.001+02:002013-08-19T14:25:17.807+02:00La fromagerie du pic: Penne<div>
Every time we come to the south, I look forward to the market for a single thing: <i>cabecou</i> goat cheese. </div>
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On our way back from some friends' the other day, I spotted the place they make this lovely goaty cheese and we had to stop. I was in cheesy heaven. The cheese makers were o n their cigarette break so the boss watched over me as I selected from a dozen different goat cheeses. In the end, he actually went into the back room to being me some <i>frais because they are my favorite: creamy and nutty and delicious. </i></div>
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If you are ever find yourself close to penne, stop by and pick up a cabecou or three. Their round ash coatd cheese is also divine.</div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-20759669128843990742013-08-16T11:05:00.001+02:002013-08-19T14:26:37.242+02:00Spéculoos-plum pie/ tarte spéculoos prune<div class="separator" style="clear: both; text-align: center;">
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The last thing you want to do in a hot summer day is bake a complicated dessert so there is nothing better than an easy and delicious summer pie to go with your cold ice cream. The sweet Speculoos cookies absorb the sour juice of the plums creating a delicious balance of sweet and sour<br />
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<b>Ingredients </b></div>
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about 1 pound (500 grams) of plums - any kind but preferably sour ones sliced in half and pitted (I used a mix of mirabelles, reine claude and sour purple plums) </div>
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a pack of speculoos cookies</div>
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1 pie crust, homemade or store bought</div>
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10 pats of butter</div>
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3-4 tablespoons of sugar (I used raw sugar) </div>
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prepare the pie crust in a pie plate; blind bake is desired. </div>
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cover the crust with a layer of speculoos cookies</div>
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place the plums on the speculoos layer, skin side up so the juices soak into the cookies, </div>
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cover the entire pie with fruit</div>
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sprinkle sugar evenly on top of the fruit </div>
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place pats of butter on top of the pie</div>
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bake on 375°F (180°C) about 30 minutes until the fruit starts to caramelize. </div>
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<b>Ingrédients</b></div>
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environ 500 grammes de prunes - toutes sortes: mirabelle, reine claude, président - coupées en moitiés et dénoyautées</div>
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un paquet de spéculos </div>
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1 pâte à tarte </div>
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10 noisettes de beurre</div>
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3-4 cuilieres à soupe de sucre roux</div>
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Étaler la pâte a tarte dans une moule à tarte</div>
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Y mettre une couche de spéculos </div>
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Poser les prunes sur les spéculos, peau vers le haut pour que les speculoos absorbe les jus</div>
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Parsemer le tout de sucre</div>
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Mettre les noisettes de beurre</div>
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Enfourner pour 30 minutes environ à 180°C jusqu'à ce que les fruits commencent à se caraméliser<br />
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com1tag:blogger.com,1999:blog-5346930407895103224.post-27570807449082083682013-08-01T21:47:00.001+02:002013-08-01T21:47:08.533+02:00Bienvenue au sud ouestHamburgers have even made it down here! Lou burger - <i>lou</i> means <i>le</i> (the) in the Occitan dialect. They pride themselves on serving fresh and quality burgers. And for 19€ per menu- including burger, fries and drink- it better be good! Bread made in montauban, <i>tome</i> <i>du</i> <i>ramier</i> from the local farm and beef from the south west. and all this under the arches of the beautiful place nationale in e heart of montauban. <div><br></div><div>The meat was excellent , but the rest was overpriced and under taste. For 46€ we got two burger menus and a salads de magret (not worth the 13€!). </div><div><br></div><div>And what gets me the most is WHY anyone down here would even want to make burgers. They have the best food in the world! Between wine, duck, nectarines, melons, yellow zucchinis, <i>rocamadour</i> cheese, fresh cabecou, delicious walnut tarts...why hamburgers? </div><div><br></div><div>Speaking of local products, here is the picture of the mirabelle (little yellow plums) tree growing outside the house we're staying in for another 2 weeks. We're anxiously awaiting them to turn deep yellow-orange so we can pick them. <div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDji9SC-V3s89XU8MXsLIu47h3URgY4hTkQysBS10okWRYJT6oo2-qRdWwCIvIhpc7QyKU7omfc0NVr0ornIwLxTX2QYrJ87gLKVw_O0_L5xRPnCS5beVJQDj6VrsBzqSxiUGMANrL5Tk/s640/blogger-image-1827846459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDji9SC-V3s89XU8MXsLIu47h3URgY4hTkQysBS10okWRYJT6oo2-qRdWwCIvIhpc7QyKU7omfc0NVr0ornIwLxTX2QYrJ87gLKVw_O0_L5xRPnCS5beVJQDj6VrsBzqSxiUGMANrL5Tk/s640/blogger-image-1827846459.jpg"></a></div><br></div></div><div><br></div><br><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE459XaeLH-eBR3LTAfG8XgJTASa32JCVY68DuW8N6R8F8lA3eyRxeYcdXe1SsvK69-4gANzJmRCZ5cd1qtOGgJINO4FHwimYvItQqUx1I-lS88hpUuItj0NTUiASGiWyLnNEvTYaQW0/s640/blogger-image-1791694432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE459XaeLH-eBR3LTAfG8XgJTASa32JCVY68DuW8N6R8F8lA3eyRxeYcdXe1SsvK69-4gANzJmRCZ5cd1qtOGgJINO4FHwimYvItQqUx1I-lS88hpUuItj0NTUiASGiWyLnNEvTYaQW0/s640/blogger-image-1791694432.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-85168934367182432412013-07-15T14:26:00.001+02:002013-07-15T14:26:04.497+02:00End of school gift \ cadeau fin d'annee<div>Home made chocolate chip cookies in pretty boxes from Hema.</div><div>Des cookies maison dans des jolies petites boites de chez Hema. </div><div><br></div><div>Bonnes vacances!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yDb2EsNlfydOumnRQUoZV3y2y0z22bAtUALuLjvE1ybLaHjjO5veVL7Y7PcIiLfNfhcfdiittJZJ28x5xBeeapCG7mPYoiP-CTaKxdvgIeZVNp2fLkGBpfgLddrg06kqczV25g4K9JU/s640/blogger-image--1073753100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yDb2EsNlfydOumnRQUoZV3y2y0z22bAtUALuLjvE1ybLaHjjO5veVL7Y7PcIiLfNfhcfdiittJZJ28x5xBeeapCG7mPYoiP-CTaKxdvgIeZVNp2fLkGBpfgLddrg06kqczV25g4K9JU/s640/blogger-image--1073753100.jpg"></a></div></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN_XRpp3nZxE8l7dbebfndvpeLmH-vnWzKZ22Ua4zLRuxGTtN9C0uypZbeRBJkRi1ViYLsAsc6ViRAxeUibTQrDahxWjsQ3rNd9Zh93RBomD6ozMn7ysf6MLZu0U3LpfC2b5AXt8nW7U/s640/blogger-image-1620204704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisN_XRpp3nZxE8l7dbebfndvpeLmH-vnWzKZ22Ua4zLRuxGTtN9C0uypZbeRBJkRi1ViYLsAsc6ViRAxeUibTQrDahxWjsQ3rNd9Zh93RBomD6ozMn7ysf6MLZu0U3LpfC2b5AXt8nW7U/s640/blogger-image-1620204704.jpg"></a></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-6815022131724432082013-07-03T16:19:00.001+02:002013-07-05T11:16:11.364+02:00Cookies Sans chocolate chipsAll out of chocolate chips?....chocolat patissier to the rescue. More information on replacement ingredients for American recipes in France is just a<a href="http://frenchfriedme.blogspot.fr/p/american-essentials.html"> link away</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nLwysdudN5Wu1oEctzGDV7Mh_cMT3BrtWPf7bXwM8BmqvkcifzwoecAmiTGsXXJgnRZG9I2fcOKk-FMoG330mO5zStObbrzKrA7UTAuaN8fREgSF4XB6jpgXAmQP0j__tHbf98XrfUQ/s640/blogger-image--1179774621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nLwysdudN5Wu1oEctzGDV7Mh_cMT3BrtWPf7bXwM8BmqvkcifzwoecAmiTGsXXJgnRZG9I2fcOKk-FMoG330mO5zStObbrzKrA7UTAuaN8fREgSF4XB6jpgXAmQP0j__tHbf98XrfUQ/s400/blogger-image--1179774621.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate chunks make a better replacement for chocolate chips than pépites au chocolat that you find in the supermarché </td></tr>
</tbody></table>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-4880686441815951342013-07-02T17:02:00.001+02:002013-07-02T17:02:41.104+02:00Looking for the perfect summer cookie / à la recherche du cookie parfait pour l'été<br />
Help ! Which one do you like best? <br />
Au secours! Aidez-moi à choisir!!!! <br />
Which one do you choose? <br />
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<em><strong>Disclaimer</strong>: none of those are actually my cookies. But I hope to make at least one of them and hope it will be as pretty!</em> <br />
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<strong>#1 </strong><a href="http://bakingdom.com/2011/05/summer-citrus-sparkles.html"><strong>The Summer Citrus Sparkle</strong></a><br />
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<strong>#2. </strong><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/snickerdoodles-00000000025822/index.html"><strong>Snickerdoodle</strong></a><br />
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<a href="http://img4-3.realsimple.timeinc.net/images/0912/snickerdoodle_300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img4-3.realsimple.timeinc.net/images/0912/snickerdoodle_300.jpg" width="268" /></a></div>
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<strong>#3. </strong><a href="http://www.countryliving.com/recipefinder/lemon-icebox-cookies-3543"><span style="font-family: Calibri;"><strong>Lemon Icebox Cookie </strong></span></a></div>
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<a href="http://www.countryliving.com/cm/countryliving/images/pC/71clar56-th2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.countryliving.com/cm/countryliving/images/pC/71clar56-th2.jpg" /></a></div>
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<span id="goog_777784415"></span><strong>#4. </strong><a href="http://sugarbeamsandotherhalfbakedadventures.blogspot.fr/2012/01/luscious-lemon-ice-box-cookies.html#!/2012/01/luscious-lemon-ice-box-cookies.html"><span style="font-family: Calibri;"><strong>The Luscious Lemon Ice Box Cookie</strong></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4fuWLeIe8PwK5GS9ZTOht9TNWBx3Q9-pktGoRQypazrfy-xuR9uaf28ktcbGnWsq4PCppeoUpfe8ozlbZgmT7vTIJvtxkn1nVyhrDUoomo1d0FvheDA59Ty1IL5DFdTMXG7OMbGRGfy/s1600/CIMG4958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj4fuWLeIe8PwK5GS9ZTOht9TNWBx3Q9-pktGoRQypazrfy-xuR9uaf28ktcbGnWsq4PCppeoUpfe8ozlbZgmT7vTIJvtxkn1nVyhrDUoomo1d0FvheDA59Ty1IL5DFdTMXG7OMbGRGfy/s320/CIMG4958.JPG" width="320" /></a></div>
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<strong>#5 </strong><a href="http://www.chow.com/recipes/10792-meyer-lemon-and-black-pepper-cookies"><span style="font-family: Calibri;"><strong>Meyer lemon and black pepper cookies</strong></span></a></div>
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<a href="http://search.chow.com/thumbnail/480/0/www.chowstatic.com/assets/2012/10/10792_RecipeImage_620x413_meyer_lemon_pepper_cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://search.chow.com/thumbnail/480/0/www.chowstatic.com/assets/2012/10/10792_RecipeImage_620x413_meyer_lemon_pepper_cookies.jpg" width="320" /></a></div>
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<a href="http://www.marthastewart.com/315074/lemon-icebox-cookies"><span style="font-family: Calibri;"> </span></a></div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-91662740431808892522013-06-26T17:13:00.001+02:002013-06-26T17:21:15.284+02:00La ferme du paradis: Seclin<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0ty3h_K4btjnbUnD7BLcBiy_A5NKO2Jf_MrEIELKYShk13AEbfB6TiQ0-ZSZxXLyeRuLo3MBQwoxbAWPSh68717QYx7oazN1oKS2xc0G1CX1V5Wj5PNtrROqW7myhg1qZVYgddRsJOs/s640/blogger-image-1883730308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0ty3h_K4btjnbUnD7BLcBiy_A5NKO2Jf_MrEIELKYShk13AEbfB6TiQ0-ZSZxXLyeRuLo3MBQwoxbAWPSh68717QYx7oazN1oKS2xc0G1CX1V5Wj5PNtrROqW7myhg1qZVYgddRsJOs/s640/blogger-image-1883730308.jpg"></a><a href="http://www.americancommunityinfrance.com/blog/kids/visiting-french-farms-fun-for-the-whole-family/">http://www.americancommunityinfrance.com/blog/kids/visiting-french-farms-fu</a></div><div class="separator" style="clear: both;"><br></div>This was today's haul... I forgot my kids were going to be away this weekend so it looks like I'll be making jam and freezing a lot of them. For more information on picking fruit in France, try bienvenue à la ferme.<a href="http://www.americancommunityinfrance.com/blog/kids/visiting-french-farms-fun-for-the-whole-family/">http://www.americancommunityinfrance.com/blog/kids/visiting-french-farms-fun-for-the-whole-family/</a></div><div><br></div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-47830216439954657712013-06-24T09:51:00.002+02:002013-06-24T09:51:18.682+02:00Black banana muffins / muffins aux bananes noires <br />
<a href="http://media.campustimes.org/2011/03/Rotten-Banana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="http://media.campustimes.org/2011/03/Rotten-Banana.jpg" width="320" /></a>Some of my favorite recipes are what I lovingly call "rotting fruit cakes". Why? Because I make them out of whatever overripe (not quite rotting) fruit or vegetable I have on hand. One of my favorites is morning glory muffins, which uses both overripe bananas, apples and carrots. <br />
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When my bananas start to turn black, I mash 2 of them together, put them in a glass container and freeze them. When I'm ready to bake, I just defrost them in the microwave and add them as needed.<br />
<br />
My very favorite "rotting fruit cake" is banana muffins (or cupcakes). I don't like bananas, but I love these muffins. Something about the oversweetness of the bananas is muted by the mix of buttermilk (or yogurt). <br />
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<strong>Rotting banana-applesauce muffins</strong><br />
<em>This is my </em><a href="http://www.cooks.com/rec/doc/0,184,155189-229206,00.html"><em>go-to recipe that I've changed slightly</em></a><em> </em><br />
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1/2 cup vegetable oil (I use peanut)<br />
1 cup brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1 1/2 cup flour (or 1 cup flour and 1/2 almond powder)<br />
1 tsp baking soda<br />
1/2 tsp cinnamon<br />
1/2 tsp salt<br />
4 TBSP milk <br />
1 cup unsweetened apple sauce <br />
2 mashed bananas<br />
a handful of chocolate chips, dried cranberries or nuts.<br />
cream oil (butter) and sugar. Add eggs and vanilla. Add applesauce and bananas. Mix well<br />
<ol>
<li>mix dry ingredients together in a seperate bowl. </li>
<li>Add flour mixture to creamed mixture, alternating with milk. </li>
<li>Stir well. Pour into muffin tins and bake for about 25 minutes on 350°F (180°C)</li>
</ol>
You can vary the recipe by using butter instead of oil, yogurt or buttermilk instead of plain milk.<br />
This also works really well gluten free. You can also add cut up apples.<br />
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Next time : banana cupcakes. <br />
Bon app'!<br />
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<span><strong>Muffins aux bananes pourries et compte de pomme</strong> </span><br />
<em><span class="hps">Ceci est mon</span> </em><a href="http://www.cooks.com/rec/doc/0,184,155189-229206,00.html"><em><span class="hps">go-to</span> <span class="hps">recette</span> <span class="hps">que j'ai changé</span> <span class="hps">légèrement</span></em></a></div>
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<br /><span class="hps">1/2</span> <span class="hps">tasse d'huile végétale</span> <span class="hps">(j'utilise</span> <span class="hps">arachide</span><span>)</span><br /><span class="hps">1 tasse de sucre</span> <span class="hps">brun</span><br /><span class="hps">2 oeufs</span><br /><span class="hps">1 cuillère à café</span> <span class="hps">de vanille</span><br /><span class="hps">1 1/2</span> <span class="hps">tasse de farine</span> <span class="hps">(ou</span> <span class="hps">1 tasse de farine</span> <span class="hps">et 1/2</span> <span class="hps">de poudre d'amandes</span><span>)</span><br /><span class="hps">1 cuillère à café</span> <span class="hps">de bicarbonate de soude</span><br /><span class="hps">1/2</span> <span class="hps">cuillère à café</span> <span class="hps">de cannelle</span><br /><span class="hps">1/2</span> <span class="hps">cuillère à café</span> <span class="hps">de sel</span><br /><span class="hps">4</span> <span class="hps">cuillères à soupe</span> <span class="hps">de lait</span><br /><span class="hps">1 tasse de</span> <span class="hps">compote de pommes</span> <span class="hps">non sucrée</span><br /><span class="hps">2</span> <span class="hps">bananes écrasées</span><br /><span class="hps">une poignée</span> <span class="hps">de pépites de chocolat</span><span>, cranberry séchées</span> <span class="hps">ou des noix.</span><br /><br /><span class="hps">1.mélanger l'</span><span class="hps">huile</span> <span class="hps atn">(</span><span>beurre)</span> <span class="hps">et le sucre.</span> <span class="hps">Ajouter les oeufs</span> <span class="hps">et la vanille</span><span>.</span> <span class="hps">Ajouter</span> <span class="hps">la compote de pommes</span> <span class="hps">et les bananes.</span> M<span class="hps">élanger bien</span><br /><span class="hps">2. Mélanger les </span><span class="hps">ingrédients secs</span> <span class="hps">dans un autre bol</span><span class="hps">.</span><br /><span class="hps">3. Ajouter le mélange de farine</span> <span class="hps">au</span> <span class="hps">mélange de sucre, en alternant avec </span><span class="hps">le lait</span><span>.</span><br /><span class="hps">4. Mélanger bien. </span><span class="hps">Verser dans</span> <span class="hps">des moules à muffins</span> <span class="hps">et</span> <span class="hps">cuire au four pendant</span> <span class="hps">environ 25 minutes</span> <span class="hps">à</span> <span class="hps">180 ° C (350°F)</span><br /><br /><span class="hps">Vous pouvez varier</span> <span class="hps">la recette</span> <span class="hps">en utilisant</span> <span class="hps">du beurre</span> <span class="hps">au lieu de</span> <span class="hps">l'huile</span><span>, du yaourt </span><span class="hps">ou du babeurre</span> <span class="hps">à la place</span> <span class="hps">du lait</span> <span class="hps">ordinaire.</span><br /><br /><span class="hps">La recette marche aussi</span> <span class="hps">très bien</span> <span class="hps">avec de la farine sans gluten.</span> <span class="hps">Vous pouvez également ajouter</span> <span class="hps">des pommes coupées en morceaux. </span></div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-59416525144051711482013-06-19T11:55:00.001+02:002013-06-19T11:58:51.668+02:00Cookie test kitchenFrom top to bottom: classic chocolate chip, double chocolate with creme fraiche, cinnamon.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgConefQN6N0IUK7eIU9zDt1KrU6FxjEEixHDHfSje7vMH1JudQ9tG3qXR8K8OQYRJM_X9jlagcHTNWNm7M33OGBbXmgd5YNnmuUeoxX0MybSeEc8l8Rw-dW2Tp1rqLN4doBxSRxidqmc/s640/blogger-image-1064722192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgConefQN6N0IUK7eIU9zDt1KrU6FxjEEixHDHfSje7vMH1JudQ9tG3qXR8K8OQYRJM_X9jlagcHTNWNm7M33OGBbXmgd5YNnmuUeoxX0MybSeEc8l8Rw-dW2Tp1rqLN4doBxSRxidqmc/s640/blogger-image-1064722192.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">As you can see, the chocolate chip have already passed the 'max' test</div>Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-44907490860872150912013-06-14T11:57:00.000+02:002013-06-14T12:02:56.674+02:00Key lime pie / Tarte au citron vert des KeysThere are lots of problems with making American food in France. One of them is taste buds.<br />
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American food tends to be a lot sweeter than French. I've noticed this little by little over the past 15+ years. And as my taste buds adapt, all of my original recipes just seem too sweet and cloying.<br />
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So I've struggled with finding the right balance for the key lime pie for a long time. It's one of my favorite desserts, but somehow it's just always too sweet. I was always scared to cut out too much sugar in the meringue...until yesterday. And I finally found the right balance.<br />
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<div>
The original recipe I used comes from the back of a graham cracker box and is glued into a 20 year old recipe notebook I have. For the meringue, I use the recipe for Soft meringue 1 in the Joy of Cooking. The recipe calls for a half cup of sugar. Little by little, I've cut it down to only 1/4 cup which still might be too much.</div>
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The <a href="http://www.americancommunityinfrance.com/blog/food/key-lime-pie-original-recipe-a-sweet-trip-to-florida/">English version</a> of the recipe can be found on the my American market blog. They also published a <a href="http://www.cuisineamericaine-cultureusa.com/la-vraie-recette-americaine-de-la-key-lime-pie-de-floride/">French version</a> be publishing the French version <br />
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Bon app'!</div>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-42193178871618267062013-06-14T11:48:00.001+02:002013-06-14T11:56:07.792+02:00Operation cookie : Part 1 <div class="separator" style="clear: both;">
I feel like Goldilocks. 3 types of batter, 6 dozen baked, various temperatures, baking times and cookling times...and still the quest for the perfect cookie continues...."good" cookies are subjective : cakey, gooey, soft, chewy, crispy, buttery....so in the end, I just trusted my husband's stomach to tell me which were the best.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwoawT5Sgld4BNidDxTTcH9HbmWLgumR6cHlSIw-kXTxQZVGUYrC30atTYuVhie6hXBYLeGNVoSYSbKbQbYQeNOhnX0HjCk_VYhHFBi3SeozD5CHKb_Bgb6vET6glpfveuoSn0PUw7Vo/s640/blogger-image-376665346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwoawT5Sgld4BNidDxTTcH9HbmWLgumR6cHlSIw-kXTxQZVGUYrC30atTYuVhie6hXBYLeGNVoSYSbKbQbYQeNOhnX0HjCk_VYhHFBi3SeozD5CHKb_Bgb6vET6glpfveuoSn0PUw7Vo/s400/blogger-image-376665346.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">almost perfect toll house cookies, but a little too cakey</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDkiT4cDiH7xzP7aGrpcLNXP6nCKT3HEZc1tUPyj7ntPysMhndYKN8SiRj3nUcq7hxmvcmqTC2qnubtxQOTtoevUwk5s0sRiAXuC7xBlPhp4SBc-SC3ZNKU-zopp0t9Wm5c0lxHqp_ms/s640/blogger-image-91732678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUmt2HSoUOyoU8yZRcfRPTkBX8y3vWCtNjegLTsYk42TE_vFWFiGe7XZtd-xTxai93MDmYetZtUiqh2o5Q2lguS7AGa8H2fGA-Ksj15Bfv2dlnkFafYrLC1yb21bNl-t9c0sXcOIACXs/s640/blogger-image--2090728082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUmt2HSoUOyoU8yZRcfRPTkBX8y3vWCtNjegLTsYk42TE_vFWFiGe7XZtd-xTxai93MDmYetZtUiqh2o5Q2lguS7AGa8H2fGA-Ksj15Bfv2dlnkFafYrLC1yb21bNl-t9c0sXcOIACXs/s400/blogger-image--2090728082.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Undercooked but chewy salted butter and dark chocolate cookie</td></tr>
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Note chewy enough. Too cakey. Too buttery. Argh!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Qn9796VFf7gfJyUWmEDnzxkCfWXO-N9_kHrIZiOufWMMvP87uQEAncC_Oawe_63L1DWjSsf1l046vB1SruMR60olU76Q3pX2oTE6aOHhoyk-Osm7K-FcLi29DFuoWehEaL60g4uC-6E/s640/blogger-image-740747189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Qn9796VFf7gfJyUWmEDnzxkCfWXO-N9_kHrIZiOufWMMvP87uQEAncC_Oawe_63L1DWjSsf1l046vB1SruMR60olU76Q3pX2oTE6aOHhoyk-Osm7K-FcLi29DFuoWehEaL60g4uC-6E/s400/blogger-image-740747189.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oatmeal cranberry just out of the oven<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qT5-a9TmFDjEGQK5YJ299H291yHsjPLojwcKZSjPulfvZJ7ChZbtrKw1MlZU8lW1ECERZVO4o-Ornm-j8IQ6EgDPqC1oOTLxF6RRMe4QP7wscO0ztOhPiyyxECBpAiZZQjzYTVAiPk/s640/blogger-image-1123494415.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2qT5-a9TmFDjEGQK5YJ299H291yHsjPLojwcKZSjPulfvZJ7ChZbtrKw1MlZU8lW1ECERZVO4o-Ornm-j8IQ6EgDPqC1oOTLxF6RRMe4QP7wscO0ztOhPiyyxECBpAiZZQjzYTVAiPk/s400/blogger-image-1123494415.jpg" width="299" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little boy had enough of the kitchen timer so he was" flugging" his ears with bathing cap and his hands because the timer kept going off every 8 minutes for about 2 hours (plugging in max language)</td></tr>
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-74545943054637681022013-06-12T11:43:00.000+02:002013-06-14T11:44:11.971+02:00The quest for the perfect burger: Part 2So I may have finally found THE burger in Lille. <br />
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Last Tuesday, I stumbled upon <a href="http://www.davensfood.com/">Daven's Food</a> at the market at Mairie de Lille. If you're looking for fresh burgers, homemade food, go check it out. <br />
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There are lots of burgers in Lille these days, but this one was pretty damn awesome...<br />
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<a href="http://www.davensfood.com/wp-content/uploads/2013/05/davensfood_logo_piste1-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://www.davensfood.com/wp-content/uploads/2013/05/davensfood_logo_piste1-3.png" width="320" /></a></div>
Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0tag:blogger.com,1999:blog-5346930407895103224.post-23796832448424195042013-06-11T10:05:00.000+02:002013-06-11T10:05:00.366+02:00Rhubarb season is here ! The sun is finally shining here in Northern France. That means it's strawberry season. And nothing goes better with strawberries than rhubarb(or maybe fresh whipped cream). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWqt0DP46k23VdCbuJcIBnA8dnYyguY4JKBtCWTUHGHuw2sgyOh4z-FyWmZvmXpnrfqmDuS4Wi5scVOYvELRX4pkM74xad3eqxSncL3c_dhWJd7F1l1F9sKZvc18hL3dUYLeSC2bg9t4/s1600/crumble.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWqt0DP46k23VdCbuJcIBnA8dnYyguY4JKBtCWTUHGHuw2sgyOh4z-FyWmZvmXpnrfqmDuS4Wi5scVOYvELRX4pkM74xad3eqxSncL3c_dhWJd7F1l1F9sKZvc18hL3dUYLeSC2bg9t4/s320/crumble.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of my big sister, Mel.</td></tr>
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Rhubarb is a plant that grows wild. The leaves are toxic so you should only eat the stalks. According to <a href="http://en.wikipedia.org/wiki/Rhubarb">Wikipedia</a>, rhubarb was introduced to the United States in New England which explains why my New England born mother made pies out of it every summer. <br />
I always looked forward to my mother's strawberry-rhubarb pie (Brooke Dojny has a good one in her New England cookbook). But I'm partial to the crumble version because the crumble is nice and crunchy where pie crust can get soggy. It's the perfect mix of sweet and tart. <br />
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If you are in the Lille area, I can recommend <a href="http://www.cueillettedelafermeduparadis.fr/"> La Ferme du Paradis</a> in Seclin for pick your own strawberries, rhubarb and much much more. <br />
<h3>
Strawberry-Rhubarb Crumble </h3>
<h4>
<em>English version originally published on the </em><a href="http://www.americancommunityinfrance.com/blog/food/summer-recipe-strawberry-rhubarb-crumble/"><em>My American Market blog</em></a></h4>
<strong>Ingredients:</strong><br />
<ul>
<li>1 cup white sugar (I use raw organic sugar like <a href="http://www.beghin-say.fr/les-produits/les-pure-canne/blonvilliers.html">blonvilliers</a>)</li>
<li>3 tablespoons flour (whole wheat, plain or gluten free) </li>
<li> 3 cups sliced fresh strawberries</li>
<li> 3 cups diced rhubarb</li>
<li> 1 1/2 cups all-purpose flour</li>
<li>1 cup packed brown sugar (I use <a href="http://fr.wikipedia.org/wiki/Cassonade_Graeffe">sucre graeffe</a>)</li>
<li> 1 cup butter</li>
<li> 1 cup rolled oats (or millet flakes for gluten free)</li>
<li> 1 tsp ginger or cinnamon (or both!)</li>
</ul>
<strong>Preparation:</strong><br />
1. Preheat oven to 375 degrees F (190 degrees C).<br />
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.<br />
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. I use my hands, but you may want to use a fork or a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.<br />
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.<br />
<strong>Bon App'!</strong><br />
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<strong><span class="hps atn">Fraise-</span><span>Rhubarbe</span> <span class="hps">Crumble</span><br /></strong><em><span class="hps">version anglaise publiée</span> <span class="hps">sur le</span> <span class="hps">blog</span> <span class="hps">My</span> <span class="hps">American Market</span></em><br /><br /><span class="hps"><strong>ingrédients:</strong></span><br /><span class="hps">• 200 g </span><span class="hps">sucre </span> <span class="hps">(j'utilise</span> <span class="hps">de la cassonade</span> <span class="hps">bio genre</span> <span class="hps"><a href="http://www.beghin-say.fr/les-produits/les-pure-canne/blonvilliers.html">blonvilliers</a></span><span>)</span><br /><span class="hps">•</span> <span class="hps">3</span> <span class="hps">cuillères à soupe de</span> <span class="hps">farine</span> <span class="hps atn">(</span><span>de blé complét</span><span>, blanc ou</span> <span class="hps">sans gluten)</span><br /><span class="hps">•</span> <span class="hps">3 tasses</span> <span class="hps">de fraises fraîches tranchées </span><br /><span class="hps">•</span> <span class="hps">3 tasses</span> <span class="hps">de rhubarbe</span> <span class="hps">coupée en dés</span><br /><span class="hps">• 190 g</span><span class="hps"> de farine</span> <br />
<span class="hps">• 200 g</span><span class="hps"> <a href="http://fr.wikipedia.org/wiki/Vergeoise">vergeoise</a> </span><span class="hps">(j'utilise</span> <a href="http://fr.wikipedia.org/wiki/Cassonade_Graeffe"><span class="hps">sucre</span> <span class="hps">Graeffe</span></a><span>)</span><br /><span class="hps">• 225g</span><span class="hps"> beurre</span><br /><span class="hps">•</span> <span class="hps">150 g</span> <span class="hps">flocons d'avoine</span> <span class="hps atn">(</span><span>ou flocons</span> <span class="hps">de millet</span> <span class="hps">pour</span> une recette <span class="hps">sans gluten)</span><br /><span class="hps">•</span> <span class="hps">1 cuillère à café</span> <span class="hps">de gingembre ou canelle (ou les deux!)</span><br /><br /><span class="hps"><strong>préparation:</strong></span><br /><br /><span class="hps">1</span><span>.</span> <span class="hps">Préchauffer le four à</span> <span class="hps">190 degrés</span> <span class="hps">C</span><span>.</span><br /><br /><span class="hps">2</span><span>.</span> <span class="hps">Dans un grand bol</span><span>, mélanger</span> <span class="hps">le sucre blanc,</span> <span class="hps">3</span> <span class="hps">cuillères à soupe de</span> <span class="hps">farine</span><span>, les fraises et</span> <span class="hps">la rhubarbe.</span> <span class="hps">Placer le mélange dans</span> <span class="hps">un</span> <span class="hps">plat de cuisson</span><span>.</span><br /><br /><span class="hps">3</span><span>.</span> <span class="hps">Mélanger 90 g</span><span class="hps"> farine</span><span>, la cassonade</span><span>, le beurre et</span> <span class="hps">l'avoine</span> <span class="hps">pour obtenir consistance grumeleuse</span><span>.</span> J'utilise mes mains, mais vous pouvez utilier une forchette ou un <a href="http://en.wikipedia.org/wiki/Pastry_blender">pastry blender</a>. Parsemez le les fruits avec du crumble.<br /><br /><span class="hps">4</span><span>.</span> <span class="hps">Cuire</span> <span class="hps">45 minutes dans</span> <span class="hps">le four préchauffé</span><span>,</span> <span class="hps">ou</span> <span class="hps">jusqu'à ce que croustillant</span> <span class="hps">et légèrement doré</span><span>.</span><br /><br /><strong><span class="hps">Bon</span> <span class="hps">App</span> <span class="hps atn">'</span><span>!</span></strong><br />
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Rebhttp://www.blogger.com/profile/15768568719894187436noreply@blogger.com0