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! "THE" LEMON CHEESECAKE

FRIENDS THEN THERE IS THE ECSTASY, the apotheosis, I HAVE THE TEAR TO THE EYE!

MY OWN CHEESECAKE ..

SNIFFFF

Serves 4

-2 eggs, 80g of sugar,

-1 lemon,

-300g cheese spread or cream cheese type of Phyladelphia ideally,

-100g shortbread type speculos,

-30g butter 1 / 2 salt

• Mix the biscuits and drizzle with melted butter, mix and pack this mixture in the bottom of your mold. Refrigerate.
  

• Mix cheese with sugar. Add zest and lemon juice. Add egg and mix well. Pour this mixture over the biscuit crust and bake in a hardened 160 degrees for 30 minutes. After cooling, refrigerate the cheesecake for it hardens.

Bon appetite!

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CREAMY FENNEL

We Tunisians eat lots of fennel. This little aniseed taste which is digest what we love so crisp that we often serve slice into large pieces, immersed in a water jug. The real old (my father, for example) even drink water from the jug .... I disgusts me but ... Tradition ... Tradition

short for all that you say that I adore fennel and he must eat more, and you'll love this soup! Promise!

Ingredients for about 1.5 liters of soup:

- 2 fennel

- 1 potato

- 1 onion

- 1 cube of vegetable stock

- 200g cream

- 300g of water (here, cooking water + water tap in addition to)

- 1 case of fennel seeds

- Salt and pepper

- Grated cheese for the sweet tooth, I tried with and without and 2 are excellent.

• Peel the potatoes, then coarsely chop the onion, fennel with. Put everything in a cul-de-hen (with a base of salt water), covered in the microwave and cook for 10 minutes maximum power.
  

• Once cooked, put vegetables in a blender, weigh the juice and add fresh water to complete. Add cream, the cube and seasoning and mix until a homogeneous preparation.
  

Serve hot, sprinkled with fennel seeds.

Good to know: Since I do not know how long to keep in the fridge, I froze the rest and after a stint in the microwave, c ' was equally delicious.

Bon appetite!

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LOG THE FOUR QUARTER, COFFEE CHOCOLATE

SIMPLY DELICIOUS AND SUPERB SERVICE.

OF FOUR QUARTER NATURE OF FOUR QUART CHOCOLATE, BUTTER CREAM COFFEE AND CHOCOLATE GANACHE.

A DELIGHT!

• For the four quarters:
  

- 4 eggs

- the same weight as the eggs in flour, sugar and butter

- 50g melted chocolate

• For the buttercream:
  

- 3 egg yolks

- 100g sugar

- 125g unsalted butter soft

- 2 tsp instant coffee

- 3 cases of water

• For the ganache:
  

- 100g dark chocolate

- 50g cream

- 25g unsalted butter

• 4 quarts Prepare: Mix the yolks and sugar, add the butter and the flour and the egg whites until stiff. Separating the dough into 2, add one to the melted chocolate and place in two identical rectangular molds for 30 minutes at 180 degrees.
  

• Prepare the butter cream: In saucepan, melt sugar in water to make syrup. Pour syrup slowly over egg yolks, beating with an electric mixer. Gradually add the melted butter while continuing to beat. Add instant coffee, mix well and refrigerate.
  

• Prepare the ganache: Heat cream. Come to a boil, remove from heat and stir in chocolate and butter. Smooth this mixture and set aside.
  

• Mount log: The body of the log is made with 4 quarters. We'll have to cut into strips so they must be very cold to not be brittle.
  

How: Cut a 4 / 4 into 3 lengthwise. Lie on the side and cross the 3 pieces into 3 lengthwise. You get 6 long pieces. Cut a few edges to the 6 pieces to be almost identical and superimposable. Do the same with the second 4 / 4.

Then just arrange the lengths of 4 / 4 checkerboard 9 box (it will remain so bands 4 / 4).

Place aluminum foil on a plate. Remove the base, a length of 4 / 4 black, one white and one black. Make them join the band by spreading slices of creamy coffee.

Cover the base of coffee cream and repeat, alternating colors (chocolate on the length, nature, on nature, a choco ..). Make them stick together with coffee and cream to make a final layer of cookie.

Pour the chocolate ganache all and refrigerate. Once the ganache has hardened, you can close the aluminum without fear until serving.

decorating your log Serve with whipped cream, brown .. whole or divided, the checkerboard will be visible.

Bon appetite!

Galeria Fotos Pattycake

puff

I WAS AFRAID THAT THE LACK OF TASTE PUFF, BUT IN THE TITLE, IT IT IS NOT SPECIFIED SHOULD THE MOZZARELLA, AND THE savory fennel (YES, IT'S MY TIME FENNEL, that's it ..), NOT AT ALL FADE, THIS LITTLE PUFF Hot off OVEN IS DELICIOUS!

For 2 small puffs:

- 1 puff pastry

- 2 small potatoes

-    1/4 de fenouil

-    60g de mozzarelle

-     1/2 CAC de sarriette

- Salt and pepper

- 1 egg yolk

Peel potatoes and slice in lengthwise.

Bake in bottom of salted water in a covered container 10 minutes in the microwave.

Meanwhile, mince a quarter fennel and cut slices of mozzarella.

Spread the puff pastry and cut the rounded edges into a square and then cut the square into 4.

Mix egg yolk with 1 case of cold water and brush with 2 squares, and add the filling in the center without making too thick to be able to close the puff. Alternate slices of potatoes and cheese, sprinkle with savory, fennel cover then add salt and pepper.

Brush with egg yolk and remaining 2 squares and place (egg yolk inwards) on the squares filled.

Seal the edges by pressing with the back of a fork. With the remaining egg yolk, brown the dough and bake your pastry for 20 minutes at 180 degrees.

Serve hot with a green salad.

Bon appetite!

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POTATO CRUST SALMON POTATO

This crust POTATO IS FULL OF TASTE AND ALLOWS KEEP A GOOD SALMON AND DEW CORE FLUX.

COMPLETE THIS PLAT IS A TRUE DELIGHT AND VERY QUICK TO PREPARE!

Serves 2

-230g salmon fillet,

-200g potato,

-1 case of chives,

-1 case of parsley,

-20g grated cheese,

-2 tsp thyme,

-1 / 2 clove garlic

-2 case of olive oil

• Peel and cut potatoes. Place in a microwave-safe dish, add a little water salt, cover and cook for 10 minutes.
  

• Chop herbs and mix them with thyme, cheese and crushed garlic.
  

• Mash the potatoes with a fork with olive oil, season and add the herb mixture.
  

• In a baking dish, place the salmon fillet and cover with potato preparation. Bake 20 minutes at 210 °
  

Bon appetite!

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CHOUQUET BY PIERRE HERMÉ

My dear, kind and beloved beautiful brother and sister in law gave me during our last "casual dinner" between lunch's pearl sugar.

I rarely dwell on these fantasies in the supermarket because the addition is often heavy. I would certainly have made an exception if I had crossed where I shop but the fact is that I never cross.

So then when I see it in their kitchen I say (the effect of helping aperitif ..) "waaaaa, trooooop well!! Sugar to make chouqueeettttes!" Seeing my interest raised, but very sincere certainly helped by the wine .. My beau'f makes me a super doggy bag and I find myself the next morning in front of my new acquisition ...

A Larousse des Desserts by Pierre Hermé later, here I am before my pan ..

For 500g of puff pastry:

- 8 ounces of water

- 10 cl of fresh whole milk

- 4g salt

- 4g caster sugar

- 75g butter

- 3 eggs

- 100g flour

For chouquettes:

- 500g puff pastry

- Sugar Pearl (the next time I try with chocolate chips!)

- 1 egg yolk

• Prepare puff pastry: In a saucepan, combine water, milk, sugar, salt and melt the butter. Bring the mixture to a boil. Add the flour at once and stir vigorously with a spatula until the dough pulls away from sides of pan and dry out. Remove pan from heat and add eggs one at a time incorporating well each time. Continue mixing until a smooth continuous band when you stretch the dough by lifting the spatula, and yes you have a sore arm ..
  

• Arrange the cabbage. Put the mixture into a pastry bag (I have not personally used the socket) and prepare sprouts on a baking tray lined with parchment paper, spacing them a little, it swells.

• Cooking: Brown the cabbage with egg yolk and sprinkle with pearl sugar (this is the stage that I found most annoying because when on "sprinkles" is striker .. so I pushed all the pearls of sugar in the cabbage and it took me longer than anything else ..). Bake for 15-20 minutes at 180 degrees.

• The more Pierre Hermé: I quote, "Cabbages swell when they were well worked. "Basically, the work of the dough creates microscopic air bubbles that give off steam during cooking, which makes inflating cabbage. Na!

Bon appetite!