Friday, August 20, 2010

Can You Copy P90x Dvds

Crumpets, Stewed Oranges & Honey English Ritual


Before entering a few years ago the fascinating world of bread, crumpets word evoked for me the choice a group of pop-rock of the 80s or a variety of edible mushroom widely used in Bulgarian cuisine and even purple elves successor to Oompa-Loompa when Charlie took over the Chocolate!
And I had no idea that this was unlikely and comical name that rolls fried English muffins cousins synonymous with comfort food and inseparable from Tea time.

Yet the crumpets are hardly a modern invention: The Oxford Dictionary Français even traces their history and origins to 1382 although the first recipe under the name crumpet appear until 1769.
If since that date the basic concept has remained virtually unchanged - a paste-type thick pancake batter baked in a pan and then re-toasted and buttered (hence the probable origin of their name probably related cremog - Welsh pancakes - and buckwheat pancakes in Brittany, the krampoch ) - the modern crumpet experienced some minor changes: cooking in a circle for more thickness and texture closest to the bread and especially the addition of leavening agent added: baking powder or baking soda, secret key of the soft, spongy texture and lightness of crumpets especially characteristic of the presence of small holes in surface traps real butter! As

scones, crumpets use to tea time just after the cucumber sandwiches, preferably hot and generously with butter and jam, but once you've tasted it, you'll also enjoy the breakfast, brunch, dinner ... sweet or savory, in short you can not do without!




Crumpets
(adapted from Tea & Crumpets Margaret Johnson Leite's Culinaria via and The Bread Bible of Roe Levy Beranbaum)

(for a score of crumpets)
  • 350g flour 2 teaspoons baking
  • organic dry
  • 1 / 2 tsp salt 10g sugar
  • 360ml milk temperate (Summer) or warm (winter)
  • 1 / 2 teaspoon baking soda
  • 120ml warm water


In a large bowl, combine the first order of flour and yeast and then add salt and sugar. Dig a fountain, add milk and mix tempered with a spoon or whisk, adding the flour gradually to avoid lumps. Beat
few moments dough should be smooth, thick consistency of a paste than a pancake, but with a more elastic texture.
Cover the bowl with a clean cloth and let stand for about 1h-1h30: the dough should form Small bubbles thicken and swell and then fall.

Note: It is important to beat the dough to develop the gluten network. When you lift the spoon, the batter must remain stuck and form a continuous ribbon. To see if the dough is already settled, it suffices to verify the presence of the trace of the dough on the sides of the bowl.

Dilute baking soda in warm water and immediately add to the bowl. Mix thoroughly (batter falls back and takes the consistency of cream) and cover again with a clean cloth and let stand about 1 / 2 hour: the dough should be included in the volume and dotted with small bubbles.

Grease very lightly a large skillet and place over high heat to properly heat it. Butter generously cookie cutter round 6-7 cm in diameter (and at least 2 inches high) or pastry rings.

Note: Where no circles, just to keep his cans of tuna 1 / 4 after use and remove the lid completely and thoroughly before washing thoroughly.
For insiders, it is essential to soak the mikvah recessed cans for reuse as utensils.

Reduce heat under the stove (low heat), place depending on the size of the circles and circles of buttered skillet much as possible making sure to leave space between them and fill half or maximum to 2 / 3 circles with the dough.
Cook ten minutes: crumpet must inflate its surface has become more and more opaque (it means the dry pulp by cooking) and features holes must be formed as and when cooking.
Once the surface is dry and full of holes, remove the circle of helping you clip and return the crumpet ( substance must have a hazelnut color). Cook 1 minute or just slightly more the second side to be just golden (check from time to time especially at the beginning, until the temperature of the stove is homogeneous and constant and that you are familiar with this method).




Place crumpets as and when measured on a plate and continue until all the dough into circles, making sure butter before cooking each new.

Note: the key the success of crumpets "perfect" texture (medium-soft, spongy middle) and visual (area full of little holes) is in the consistency of the dough: too thick, the holes are formed almost continuous. Take the test with a first crumpet: holes must be formed almost immediately. If it does not, adjust as needed by adding a little water to the paste (1 tablespoon at a time) and retest.
Moreover, it is really important to butter largely inside the circles to prevent dough from sticking and thus facilitate the "release". Again, success comes with experience but to facilitate this step, it is possible pour around the circle 1 / 2 cc of oil or melted butter just after pouring the batter (source burekaboy ).



Serve immediately, preferably with butter and / or jam, honey or maple syrup, the lemon curd or spread with cream cheese or a poached or fried egg served on horseback. Traditionally, the crumpets are served toasted on one side (the one with holes) and served with a knob of butter. Enjoy!


compote of oranges, Honey & Ginger

(adapted from Petit Larousse chocolate )


Orange Compote
(for a 250g jar)

  • 2 untreated oranges (if you use the zest)
  • 80g sugar 80g
  • brown sugar
  • 60g honey
  • perfume choices: ginger, cardamom, vanilla, orange liqueur

Note: The original recipe uses oranges peeled but I found that the sauce lacked character after test. So I added the zest to add a little dash of bitterness and a little grated fresh ginger for a little spicy. If you prefer stewed very soft, simply peel oranges.

Wash and scrub the oranges, remove the zest (from one orange or 2 according to taste) and chop finely.
Cut oranges into quarters, removing the membranes of preference (or raise supreme if you know how) and place them with their juice and zest in a heavy bottomed medium saucepan.
Add sugars, honey and fresh ginger, finely grated (the amount depends on taste) or cardamom pods of your choice. If you use vanilla or a liqueur type Cointreau, Triple Sec or rum, add them after cooking is complete.
Place on medium heat and allow to stew about 30 minutes uncovered.


Transfer quickly into a jam jar clean, scalded and dried in advance and seal. Cool before refrigerating.

Tuesday, August 10, 2010

Can You Use Black Polish On Brown

Chips Almond



There are times when the recipe I want to share is so obvious to me that the desire for happiness itches just post it without reinforcements long sentences, stories or explanations of how girl who is asked why, and who answers "because!"

On the other hand it's so little the style of the house to overlook the details I am still in 2 words to explain how the first try these cookies have become one of my favorites:
  1. soaked almonds roasted with a double firing, they are crisp and terribly good
  2. the presence of essential ingredients include brown sugar gives them more of a beautiful copper color with a hint of caramel and a spicy fragrance reminiscent bread Spice especially associé ici à la touche discrète de cannelle. Niveau texture, la cassonade durcissant pendant la cuisson confère un croquant spécifique aux biscuits qui du coup sont croustillants et terriblement bons
  3. la simplicité de la recette se reflète même dans la quantité d'ustensiles utilisés dans la préparation: une casserole, une cuillère en bois, un moule à cake et un couteau. A noter que le moule reste propre pendant toute l'opération ce qui réduit avantageusement l'étape vaisselle à 3 objets et en plus les biscuits sont croustillants et terriblement bons
  4. la pâte se préparant à l'avance et se conservant plusieurs jours, les biscuits peuvent être cooked as and when required for those who did not understand that even 6 dozen not too crispy and they are terribly good
  5. behind the recipe, a pastry chef recognized and rewarded , Flo Braker which one of the wonderful philosophy is to share their homemade desserts because "memories are created around desserts and memories are the most precious gift we can give." According to Flo Braker these cookies to truly beat all his other creations. I had already enjoyed several of its revenue , I could only try these cookies and abound in this sense because without a doubt, they are crisp and terribly good
  6. first published in his book Sweet Miniatures as the Almond Bread is in David Lebovitz Flo Braker chose to share with all his great recipe decorated with precious little things David and I am well placed to know that this gentleman is well versed in everything crisp and terribly good
To end on a fun little note and symbolic, we must know that initially, the purpose of Flo Braker creating this recipe was to replicate at home to the famous U.S. almond bread tasted Belgian there and that his final recipe was developed long before you find the ideal proportions of ingredients. For my part, I have done and redone, revised and rehabilitated the recipe American version to finish with my vanilla version, groping with the dose of sugar to find one perfect for ensuring both the right taste and texture of these delicious gourmet cookies and sweet.
And I've renamed "chips almond" because I wanted to say how much they are crisp and incredibly good.

And I would not even be surprised that they become the gavotte of the year .. you want to bet ..?


(70 to 80 chips)

  • 115g butter or margarine temperate
  • 200g brown sugar (see note)
  • 1 packet vanilla sugar
  • 80 ml water 325g flour
  • 1 / 4 teaspoon baking soda 1 large
  • pinch of cinnamon (or vanilla powder)
  • 90g flaked almonds


Line a mold Standard cake with plastic wrap tightly making sure to leave the edges protrude on both sides to promote the release (same as for a bowl).


Cut butter or margarine into small pieces and place in large saucepan. Add brown sugar and vanilla sugar, add the water and immediately put the pan over medium heat. Melt the butter, stirring as little as possible to avoid completely dissolve the sugar (be careful the mixture does not boil!).

Note: David Lebovitz says the undissolved sugar crystals make these cookies more crispy hence the use essential brown sugar with a coarser than granulated white sugar makes it even dissolves more slowly. Similarly, to accelerate the melting of fat and thus retain more of undissolved sugar crystals, I recommend using butter or margarine temperate (e) rather than just out of the refrigerator and add the last water just before starting to melt!

Remove from heat and immediately add to pan the flour, baking soda and cinnamon (or vanilla), combine coarsely, then add the almonds and incorporate gently to keep them whole.

Pour into lined pan, fold the edges of plastic wrap over the dough and flatten the surface with the hand or bottom of another cake pan for a smooth, flat surface and a thickness regular.
Refrigerate for several hours as preparation time is hard enough to be resolved without being deformed.

Note: If time is short, you can also place the filled mold in the freezer. But be careful not to over curing the dough becomes too difficult to resolve.


Preheat oven thermostat. 5-6 (160 ° C). Line two baking sheets with parchment paper (do not use a Silpat silicone sheet or another that does not achieve the desired crispness).

Transfer the hardened paste on a cutting board and with a large sharp knife, slice the rectangles of dough as thick as possible and arrange to progressively on the baking sheets, spacing them at least 3 cm .
Note: Under the rectangles of dough will be thicker, the cookies will be crisp. Those in the photo are a bit thick (it was my first test) today j 'comes to the finer cutting force to do .. is forging etc. ... If you do not want to bake all the cookies, you can slice and cook the desired amount and keep the rest of uncooked dough wrapped well in the fridge for a few days or frozen bread dough.

Bake about 10 to 12 minutes or the time that the cookies have begun to firm to the touch and have taken a golden brown top and bottom. Remove plates from oven, wait 1 minute then return each biscuit with a metal spatula de façon à ce que le fond du biscuit se retrouve dessus et remettre à cuire au four environ 10 min ou le temps que les croustilles soient fermes avec une belle couleur caramel.

Note: les temps de cuisson sont donnés à titre indicatifs puisqu'ils dépendent de l'épaisseur des biscuits. Essayez de découper de manière régulière pour avoir une épaisseur constante qui rendra la cuisson plus homogène.

Refroidir complètement les biscuits avant de les mettre dans une boîte hermétique de préférence en métal pour les conserver bien croustillants (et terriblement bons!).

Sunday, August 8, 2010

Pokemon Shadow Pikachu For Sale

Le Cri du Coeur


the galley is so real in my life for several months (no comment) I offer today's happiness with the virtual. In the pub, buzz, just for me for the brief but intense pleasure of floating on a cloud ...

few weeks ago, I sent some photos to enter the photo contest launched by the culinary Leite's Culinaria website (which I tested lots and lots of recipes!) And yesterday I had the pleasure learn that I was one of 10 finalists (yeah!!).
In addition to the final vote of the jury who will decide the top 3 finalist, readers also have the opportunity de décerner une récompense ( people choice's award ) en votant pour sa photo préférée parmi les finalistes.


Si vous avez envie de me faire plaisir, le vote se passe mais n'hésitez pas à voter pour la photo qui parle le plus à votre cœur, c'est ce que j'ai fait et ce n'était pas la mienne!! (je sais, ce n'est pas très vendeur, c'est juste honnête).


Et puisque l'on parle de photo, c'est avec beaucoup de plaisir que j'ai appris que j'avais obtenu un award à l'édition Juillet 2010 du concours DMBLGIT in the category Edibility (Gluttony, free translation).


More than the price for the picture itself is the legend who accompanied me put a smile: "Very attractive . We just wanted to grab a fork and dive in . That's exactly what I want to get across in this blog!

You can imagine that it is with happiness that I discovered yesterday that Le Petrin was among the 12 food blogs selected by the editorial of the magazine Grazia with the words: " most delicious sin ":))


Another shot of buzz: an interview in the blog Cuisineaz with my participation in their very demanding and comprehensive file Brunch whose time has come for the weekend!


But above all the true moment happiness, real happiness beyond words that was the day my son came home with his hands in a few sprigs of lavender just because he picked for me knows this is my favorite comfort floral fragrance ...
The type of cloud from which it does not go down ...