Eden Moormilena Velba

My favorite lemon pie! Crunchy Pistachio

The lemon filling is fluffy and creamy at once, well, lemon-flavored without being acidic. That's really all I like! Chocolate makes a Additional key greed. I had taken two hours prior to firm it up but I think it's better if you put it melted on the pie just before serving.

the lemon tart foamy

Ingredients: for a pie of 27 cm diameter

- 1 Breton shortbread (with almonds)

- 3 eggs
- 100 gr sugar
- 50 ml lemon juice
- 1 teaspoon zest finely chopped lemon
- 150 grams heavy cream

- 50 grams of dark chocolate

Preparation: Make the pie the day before, it will be better!

Prepare pastry.

Preheat oven to 180 ° C.

Whisk eggs and sugar with electric mixer until mixture is frothy and has doubled in volume. Add lemon juice and zest, whisk the batter to incorporate, then add cream and whisk again until the mixture is homogeneous.

Roll the dough between two sheets of greaseproof paper (because it sticks a lot). And fill a pie dish and covered with floured parchment paper (+ buttered paper in places where there is not). Prick with a fork. The white cook at 180 ° C for 15 minutes (5 minutes for me).

The preparation then garnish with lemon, and bake the tart for 30 minutes (15 minutes for me).

Cool. The refrigerate overnight.

Out 1 hour before serving so it is not too cold.
Just before serving, the streak of melted chocolate in a bain-marie.
To streaks I place the melted chocolate into a freezer bag full of holes, and I draw random shapes ...

is a treat, really .

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/ poppy


In the Crisp family, I wish all the new-born: the crunchy pistachio and poppy! The association
pistachio poppy-I had already tested under shaped cake is once again successful!

Crunchy Pistachio / poppy

Ingredients:

- 150 grams of flour (30 gr corn flour - Optional-)
- 80 grams of whole pistachios blanched and roasted in a pan
- 25 grams of powdered pistachios
- 1 / 3 bag of baking powder
- 1 pinch of salt
- 1 egg
- 35 gr margarine
- 100 gr sugar
- 1 tablespoon poppy seeds

Preparation:

Preheat oven to 220 ° C.

Mix flour, pistachio powder, whole pistachios, baking powder, salt, poppy.

other hand, beat the softened margarine, sugar. Add egg. Beat again.

Combine the two mixtures. Shape the dough into a bread flour a little so it does not stick. Submit bread on a baking sheet covered with parchment paper, brown sweet milk, and bake for 15 minutes.

Remove from oven and cool completely.
Cut slices of 1.5 cm wide with a bread knife.

again Let dry in oven at 130 ° C for 30 minutes. Note: I always leave dry out as long, but at a warmer temperature.

These are preserved perfectly crunchy several days or weeks in an airtight container. Enjoy them with coffee or a glass dipped in milk.

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NEWS Malouma

Malouma The disc, "Nour" was nominated for BBC Award for World Music 2008 in the category "Middle East and North Africa". For a sound engineer / producer, be rewarded by the musical community Anglo-Saxon ... is very encouraging and satisfactory.
I just finished recording the next record to CHRISTOPHER MARGUET Sequenza. Beautiful compositions sound classy atmosphere.
I finish for the Japanese the next trio album ERIC Legnini. I hope we can negotiate a vinyl edition.

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Baked apple Starry

It's a dessert so simple, so classic, but I had never realized. I called "Star" because the apple is cut in half horizontally in the middle, and remove the seeds, the core forms a star. This is reminiscent of exotic fruits. It is a way of rediscovering apples, from another angle.

Baked Apple Starry

Ingredients:

- as many apples as there are people
- sugar cane full
-
butter - cinnamon
- vanilla liquid

Préparartion:

Preheat oven to 180 ° C.
Butter a baking dish.
Wash apples, cut them in half, remove seeds. Place the two halves a slice of butter, 1 tsp sugar, a little cinnamon and vanilla. "Collapse" apples, arrange in the dish, and bake for 20-25 minutes until tender.
Serve warm (with a little cheese, small shortbread nut / caramel ...).

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Bites sanded walnut and caramel

You're right to salivate because they bite, largely inspired by this recipe , are absolutely irresistible! Real candy! Nuts are placed on squares of pastry already cooked, and they are covered with a drizzle of honey and caramel with fresh cream, then return and then a drizzle of caramel same, but more cooked (no longer crunchy). We find the taste of honey that blends beautifully with walnuts.

Bites sanded to nuts and caramel

Ingredients:

For the pastry:
- 200 gr flour
- 1 pinch of salt
- 100 gr butter
- 1 small egg
- 25 grams of sugar

For the caramel:
- 100 g sugar + a little water
- 2 heaped teaspoons honey
- 2 teaspoons cream Fresh

- 200 gr walnuts

Preparation:

1. Make pastry by technique here. The spread, cut into squares and bake at 180 ° C.

2. Arrange the walnuts kernels (or small pieces, as we like it! ) On the shortbread.

3. Make the caramel: Cook over medium heat sugar and water in a small saucepan until a light caramel. Add the honey and cream. Put a little fire to the mixture homogenizes. Stop the fire, then with a spoon, remove the caramel and drizzle over each shortbread. Return to heat (gently) if it starts to harden in the pan.

Once all the cookies covered with caramel, it must still remain in the pan (if not, too bad!).
Return So the rest to cook until browned, then remove with a spoon and draw stripes on the cookies.

Let harden. They should be stored in a metal box, and they go very well with cheese and sauces.

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Lasagna with Butternut Squash, pure greed!

Probably my favorite lasagna recipe so far! Butternut squash is a silky smooth! It's a great discovery for me, and I feel that I shall soon do another small tour Satoriz, my supplier bio (As is typically the kind of vegetables that are not found in supermarkets).
I alternated with a layer of ground meat cooked with onions and garlic, a layer of mashed butternut squash sauce, bechamel, and a few chopped hazelnuts, all between the dough layers of lasagna. Simply divine, creamy, very sweet ... Pure joy of the season, really!

Lasagna to butternut squash

Ingredients: 5 people

- 1 butternut squash
- 200 gr minced meat
- 1 onion
- 1 clove garlic
- bechamel
- a handful of chopped hazelnuts
- Gruyere
- Pulp lasagna
-salt, pepper

Preparation:

Preheat oven to 200 ° C.
Cook butternut squash, peeled, deseeded, diced, baked in the microwave until tender. The mash with a fork to get a puree. Season with salt and pepper.

Sauté in a saucepan the onions. Once they are browned, add meat, garlic, crushed. Season with salt and pepper. Cook thoroughly wetting with a little water if necessary.

Make a white sauce (the equivalent of a bowl) to your own recipe.

In a buttered gratin dish, start by filling a very thin layer of bechamel, then line the bottom of lasagne sheets, pour the meat, half the squash puree, a little white sauce, pasta, chopped hazelnuts, remaining squash, a little béchamel sauce, pasta, and top with béchamel.

Bake for 20-30 minutes. Add the cheese halfway.

Cool 10 to 15 minutes before serving, because that would be a shame to burn your tongue!