tag:blogger.com,1999:blog-83092795154848132024-02-08T02:34:16.966+01:00Maeliiloo's KitchenUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8309279515484813.post-47920181138211463042007-03-31T15:04:00.000+00:002007-03-31T09:31:42.697+00:00Ginger and Chicken Soup<div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:arial;">I planned for severals weeks to put on the internet the recipes I was trying to succeed. </span><span style="font-family:arial;">I was not totally satysfied of my original blog and didn't want to mix food with anything else. </span><span style="font-family:arial;">If you do not know already : Food is sacred. As sacred it has a special place in my life ;-) </span><span style="font-family:arial;">I had some free time last days so I test and taste dishes I never cooked before. My first success (not my first test ;-) was an asian recipe.</span></span><br /></div><span style="font-size:85%;"><br /></span><span style="font-size:85%;"><span style="font-family:arial;"><span style="font-weight: bold; font-style: italic;">Ginger and Chicken soup<br /></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaiYYANtOk9QzTCn_pDSlFAjpyPUd8G-gEwsxhw3SePCL09_tW3rnaNln6MZq5-0U-NJooT5U-fizdGQbToq2jTxwt8S8IJvMEBhGC8ZVDUNme-_9X4rkAUqAnFdfOxMRNd7b_XFfWg/s1600-h/IMGP2577.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWaiYYANtOk9QzTCn_pDSlFAjpyPUd8G-gEwsxhw3SePCL09_tW3rnaNln6MZq5-0U-NJooT5U-fizdGQbToq2jTxwt8S8IJvMEBhGC8ZVDUNme-_9X4rkAUqAnFdfOxMRNd7b_XFfWg/s200/IMGP2577.JPG" alt="" id="BLOGGER_PHOTO_ID_5044795471965747890" border="0" /></a></span><span style="font-style: italic;font-family:Arial;font-size:85%;" lang="EN-GB" >Serves 4</span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 1L Vegetable stock<st1:metricconverter productid="1 l" st="on"></st1:metricconverter></span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 350 gr Chicken (or turkey) bites</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 40 gr Potatoes’ starch</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 1 tablespoon Soya sauce</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">-20 Cl Coco milk</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 1 teaspoon Sesame oil</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /></span><span style="font-size:85%;"><i><span lang="EN-GB" style="font-family:Arial;">- 1 teaspoon Fresh ginger</span></i></span><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" ><br /><br /></span><div style="text-align: justify;"><span style=";font-family:Arial;font-size:85%;" lang="EN-GB" >Bring to a boil vegetable stock. Add ginger, sesame oil and chicken. In a bowl, add potatoes’ starch, coco milk and Soya sauce. In a saucepan, stir in until soup brings to a boil and thickens. Serve in small bowls with chopped welsh onion (or parsley).<br /><br /></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-8309279515484813.post-82761347757246964212007-03-30T17:37:00.000+00:002007-03-31T09:32:03.514+00:00Salted Cake<div style="text-align: justify;"><span style="font-size:85%;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EBqP6buwq0hoYCLbMm3ZBIyfbQYa1mGziWkyJ4qQolzuuMX6usXzqzU7sKrYmL4bVFMHTJjHDH3DmhogCuYglvk4IlK9JoCMztyl-a93F2Pwo57iMu-HQowGamA87ZlY1rzXowMQ1A/s1600-h/IMGP2748.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EBqP6buwq0hoYCLbMm3ZBIyfbQYa1mGziWkyJ4qQolzuuMX6usXzqzU7sKrYmL4bVFMHTJjHDH3DmhogCuYglvk4IlK9JoCMztyl-a93F2Pwo57iMu-HQowGamA87ZlY1rzXowMQ1A/s200/IMGP2748.JPG" alt="" id="BLOGGER_PHOTO_ID_5047802494286437058" border="0" /></a><span style="font-family:arial;">I finally bought the mini cakes silicon mould which everyone seems so keen on! I wanted to check all the advantages of those expensive things. And actually I sould admit that's an efficient device. So I cooked salted cakes I didn't eat for long time. I've got a really good cook book of salted and sweet cakes: "Quiches, cakes & compagnie" by Ilona edited by Marabout. This is the first cook book I bought five years ago and since it never failed to my expectations. I discover with this one that cake was only a question of basic. whatever the taste you wanna give to your cake the batter is identical.</span></span><br /></div><span style="font-size:85%;"><span style="font-family:arial;"><br /></span><span style="font-weight: bold; font-style: italic;font-family:arial;" >Cake</span></span><br /><span style="font-size:85%;"><span style="font-weight: bold; font-style: italic;font-family:arial;" ><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmPeFi1zDs0897StPWsA8UTyH6NZGrjLPgWbXRQlCOWlcKUmSvh-vExY8f9Kpqn6VSY_zqkjGQCV6Uoa7Uhp8B5p5kZWLrbR0wYLFOgNnjFc31PBKN4W4nY7IUYJjaHK9ruLwkRRDyg/s1600-h/IMGP2750.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmPeFi1zDs0897StPWsA8UTyH6NZGrjLPgWbXRQlCOWlcKUmSvh-vExY8f9Kpqn6VSY_zqkjGQCV6Uoa7Uhp8B5p5kZWLrbR0wYLFOgNnjFc31PBKN4W4nY7IUYJjaHK9ruLwkRRDyg/s200/IMGP2750.JPG" alt="" id="BLOGGER_PHOTO_ID_5048017865421494994" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >- 180 gr flour<br />- 1 backing powder bag<br />- 3 eggs<br />- 100gr gratted cheese<br />- 10 cl olive oil<br />- 10 cl milk<br />- Salt and pepper<br /><br /></span></span><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:arial;">Preheat oven to 180°C (th6). Mix flour with backing powder (Flour can be adapted to the fat of ingredients you wanna add). In a large bowl whip eggs, oil and milk. Add salt and pepper. Add this mixture to flour and melt gently. Add gratted cheese. Then add ingredients you want. For my part I add dryied tomatoes and basil (and bacon if I prefer to add some meat)</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8309279515484813.post-45667352798813634292007-03-28T11:58:00.000+00:002007-03-29T16:23:15.246+00:00Beurre Blanc made in Nantes<div style="text-align: justify; font-family: arial;font-family:arial;"><span style="font-size:85%;">That's the first speciality from my new region I tried and I'm proud to succeed it. It's like my new region had adopted me ;-) <a href="http://www.nantes-tourisme.com/44300264/0/fiche___pagelibre/&RH=RESTAURANT">The recipe</a> is a shallots sauc which</span><span style="font-size:85%;"> goes perfectly with white fishes.</span><span style="font-size:85%;"> This one is proposed on the website of Nantes tourism office by Mister Gueho from the restaurant L'atlantide awarded in 2005 by the "academie of Charles Monselet". This is the occasion to introduce you to the Charles Monselet Awards which proposes to consumers to award the best restaurants of Nantes and its region.<br /></span></div><span style="font-family: arial;font-family:arial;font-size:85%;" ><br /></span><span style="font-weight: bold; font-style: italic; font-family: arial;font-family:arial;font-size:85%;" >Beurre Blanc made in Nantes</span><span style="font-family: arial;font-family:arial;font-size:85%;" ><br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglqnRnIstqnY7Unf2DM2XRkIkweCtnlBdwuJjJkPuCqrGbYdudHJhYGCaGROu7GrZsPEyS-hXyHoh9jv8ojjy7BUh51vaD2D1eGXOvmI6jLl27rKt5EZ1j9VuuSorY60cGGx4j4vt2A/s1600-h/IMGP2743.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglqnRnIstqnY7Unf2DM2XRkIkweCtnlBdwuJjJkPuCqrGbYdudHJhYGCaGROu7GrZsPEyS-hXyHoh9jv8ojjy7BUh51vaD2D1eGXOvmI6jLl27rKt5EZ1j9VuuSorY60cGGx4j4vt2A/s200/IMGP2743.JPG" alt="" id="BLOGGER_PHOTO_ID_5047382721362795170" border="0" /></a><span style="font-family: arial;font-family:arial;font-size:85%;" ><span style="font-style: italic;">Serves 6 to 8</span><br /><span style="font-style: italic;">- 10 shallots</span><br /><span style="font-style: italic;">- 1dl wine vinegar</span><br /><span style="font-style: italic;">- 1dl dry white wine (Muscadet or Gros Plant)</span><br /><span style="font-style: italic;">- 2 tablespoon double cream</span><br /><span style="font-style: italic;">- 500 gr salted butter</span><br /><span style="font-style: italic;">- Pepper</span><br /><br /></span><div style="text-align: justify; font-family: arial;font-family:arial;"><span style="font-size:85%;">Finely chop shallots. In a heavy pot wet shallots and pepper with vinegar and cover with dry white wine. bring to a boil, reduce the fire and make reduce til dry. Add cream and bring to a boil. Whisking with energy, Add salted butter bites. Keep warm the preparation til time to serve.<br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8309279515484813.post-82507544578301004962007-03-22T18:36:00.000+00:002007-03-28T12:34:46.016+00:00Macaroons<div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:arial;">After the pastry course we took last week from my friend Julien, pastrycook, I tried to succeed by myself the "Macaroons to salted butter toffee". And I SUCCEEDED! And it's SOOO TASTY! If I could give you these little meringues filled with that great Britton toffee you would never believe it's me who cooked them!</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:arial;" >Macaroons to salted butter toffee</span><br /></span></div><span style="font-size:85%;"><span style="font-family:arial;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5GSQsYThLkRMS5vJx_dMMqglmEp51ljh_268t6S5bWWQOeeasCf3hog7QzeyMtoflxSxiBvvqaRazbhD-ja90Z-tm6BwAjcOLdhOigREWdz0KPBjoMKD7cc0Ut3b8-2M91hT4wWciQ/s1600-h/IMGP2733.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5GSQsYThLkRMS5vJx_dMMqglmEp51ljh_268t6S5bWWQOeeasCf3hog7QzeyMtoflxSxiBvvqaRazbhD-ja90Z-tm6BwAjcOLdhOigREWdz0KPBjoMKD7cc0Ut3b8-2M91hT4wWciQ/s200/IMGP2733.JPG" alt="" id="BLOGGER_PHOTO_ID_5044819734236003026" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;font-family:arial;" >- 4 white of eggs</span> <i style="font-family: arial;"><br />- 25 gr of sugar<br />- 1 tea spoon of lemon<br />- 10 drop of coffee extract<br />- 225 gr of icing sugar<br />- 125 gr of almond powder<br />- cacao powder (for decoration)</i><span style="font-family:arial;"> </span><i style="font-family: arial;"> </i> <span style="font-family:arial;"><br /><br /></span></span><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:arial;">In a large bowl, beat whites of eggs with sugar. Add lemon (to make them shiny) and coffee extract (for the colour). Set aside. Blend incing sugar and almond powder. Dust this mixture little by little on eggs and blend carefully. With pastry bag make 3 centimeters diameter macaroons on oven paper. Shake the hotplate to flatten the macaroons. Let them drying for at least 20 minutes. Put them in the oven at 150°C during 10 minutes (the oven has to be at 150°C when you put macaroons inside) Put them in the freezer (the thermic shock helps to separate macaroons from the oven paper). Spread the salted butter toffee on macaroons and paste two macaroons together.<br /><br />Macaroons can be conservated in the freezer during 1 month, but they won't survive to this period!<br /><br /></span></span></div>Unknownnoreply@blogger.com0