tag:blogger.com,1999:blog-51182597437138062192024-02-19T15:55:21.891+01:00Travelling PapillesThe World in your KitchenAnonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-5118259743713806219.post-65234567772036948082014-05-20T12:07:00.000+02:002014-05-20T12:07:51.078+02:00Tamales: the Mayas, Incas and Aztecs papillots<br />
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<i style="background-color: white; color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.200000762939453px;"><b>A legacy of the Pre-Colombian period...</b></i><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>First I would like to apologize for my absence on Travelling Papilles.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Those past days I did not stop blogging I published some recipes on Voyages des Papilles my blog in French. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I realize that having two blogs is not easy! However it's a real pleasure as I like writing in my two favorite tongues, French and English!</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I also thank you again for your visit and nice comments that really motivate me..</b></span><br />
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">With this Tamales recipe, I suggest you a trip
to the Mayas and Incas pre- Hispanic time, a trip to the ancient world.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Historians usually date Tamales at the
Pre-Columbian period and between 5000 and 7000 years before Christ!<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This dish is a legacy of </span></span></b><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Mayas, Incas and Aztecs tribes. </span></span></b><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It has survived the centuries and came to us with any changes that usually
occurred for ancient recipes.</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Whatever the reasons, these changes have
contributed to the simplification and improvement of the recipes.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">And the Cuisines of the World have generally
not escaped to this rule.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The Tamal in Nahuatl tongue (Aztec tongue) «tamalii "which means " surrounded
" was born from the ingenuity of the Incas, Mayas and Aztecs women in the
Pre-Columbian era when they were
recruited as " Cooker " in tribal war camps.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The growing consumption of corn and the
necessity for carrying easily the food have led these women to create the Tamal
which could be compared to our modern sandwiches!<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The Tamal could thus be cooked in advance and
reheated or eaten cold if necessary.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Historians have identified a wide variety of
Tamales from this period, from the most realistic to the most improbable (Tamales
with beans, with fruits, frog’s tamales, ant’s tamales ...). </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">And also different
way for cooking the tamales; steamed, grilled in a Comal (South American
griddle) or cooked in the embers etc.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Today Tamales are often steamed or cooked in
water. They are consumed in most Latin American countries and have different
names depending on the countries, Hallaca in Venezuela, Bollo in Colombia,
Humita in Bolivia and Ecuador, Tamal in Cuba and Mexico...<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Recipes also vary from one country to another
or within the same country from one region to another.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The Dough (masa in Spanish) which is an
essential component of this dish, is made with a nixtamalized* corn flour or
fresh ground corn.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The dough and stuffing are cooked in dried or
fresh leaves corn or in banana or avocado leaves.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> The
leaves used should not be toxic.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The stuffing can be made of whatever you like,
meat, and fish with vegetables or not prepared with a sauce, it can be contain
cheese… It’s really depends on the
preferences of the cooker and of the family taste. <o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">As it takes time to prepare tamales, in the
Latin American community each member of
the family or friends give a hand to prepare them.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Large amounts of Tamales are then prepared and
frozen to be consumed later.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This is what I did.<o:p></o:p></span></span></b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I wanted to share this recipe with my french readers on <a href="http://voyagesdespapilles.blogspot.fr/2014/05/tamales-les-papillotes-incas-mayas-et.html">Voyages des Papilles</a> because in France our kitchen is not influenced by South American culture as it is the case for the United States of America or Canada. This is explained by geographic distance. </b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The Tamales and their great story are little known in France.</b></span></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I offer the simplest version of tamales and also my own version.</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Feel
free to use fresh ground corn to prepare your tamales as desired.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Note: About *Nixtamalisation<o:p></o:p></span></span></b><br />
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"></span></span></b><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Nixtamalization is an ancient Mesoamerican process by which corn kernels are soaked and cooked in an alkaline solution, usually lime water (or more traditionally a mixture of wood ash and water). This process weakens the transparent outer hull, the pericarp.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>This method has many advantages, control bacterial activity,and improves the nutritional value.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The product of this process is called nixtamal.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Lime water gives it a characteristic taste. It is ground to obtain a pulp or nixtamal "masa".</b></span><br />
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the papillots, you have the choice between
dry or fresh corn leaves, banana leaves, aluminum sheets or a plastic wrap.</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I do prefer corn leaves, they give a nice taste
to the dish.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You will also need a steamer to cook the
tamales.<o:p></o:p></span></span></b><br />
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>: (for about 10 to 12 tamales)<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>For the dough</u>:<o:p></o:p></span></span></b></div>
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<ul>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">235 gr nixtamalized
corn flour (Maseca)</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">40 to 45 cl of
vegetable or chicken broth</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">35 gr soft butter or
lard (optional, I did not use any)</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">A pinch of salt</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Oil for greasing the
sheets</span></span></b></li>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>For the filling</u> :<o:p></o:p></span></span></b></div>
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<ul>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Half a roast chicken</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">4 stalks celery</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 leeks</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 to 4 beautiful
carrots</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 turnips</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 onion</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 clove of garlic</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 bay leaves</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 cloves ( optional)</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tablet of broth</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 small can tomato
paste</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Parmesan</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Oil</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt</span></span></b></li>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Preparation</u>:<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Start with the stuffing.</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash the vegetables peel and cut into julienne
the carrots and turnips.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the leeks and celery into rings.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Peel the onion and garlic and dice them.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a saucepan over medium heat, heat a
tablespoon of oil.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Brown the onions, garlic and vegetables. Stir
well.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the tablet of broth, the tomato paste and
pour water.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Season the sauce with cloves and bay leaves.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Taste and add salt if needed.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cover the pan.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Shred the chicken.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">When the sauce has reduced a bit, add the
chicken.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Stir well and let reduce a little.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Take the pan off the heat.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The stuffing should not be dry. It must remain
a little sauce.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Grate the parmesan and add it to the stuffing.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<br /></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Prepare the masa dough.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a bowl, put the flour, a pinch of salt,
butter or lard if you want to add some.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour the broth gradually to form dough and
knead at least 6-8 minutes.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let the dough rest for five minutes.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you use dry corn leaves, in a large saucepan
bring water to a boil and remove from heat.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Soak the leaves until they become soft.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Discard the water and keep the leaves in the
pot so they do not dry out.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Fresh leaves do not need this treatment, simply
rinse them with clear water and dry.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Finally, if you do not have leaves, you can use
foil or plastic wrap.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Dry the leaves.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Using a brush and a little oil, grease the corn
sheets or foil.</span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Take a little amount of dough, flatten into the
leaves and add the stuffing.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Gently close the foil and tie with a cooking
string without pressing too much.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Proceed in this way with all the dough.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwajV9tcOsLVJZNSjHHryUvSZETKJRgfyajCeNqcTvq3Z4M1hB2KZAiZ3xolqVq2KGK7yISRFzbDOT8nziwEI16jzJf9dUwzsrvlWGRQ8w1TlQyflR9VrM44wUZx3YNZU7QWs29MY2Vt5e/s1600/R%25C3%25A9cemment+mis+%25C3%25A0+jour3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwajV9tcOsLVJZNSjHHryUvSZETKJRgfyajCeNqcTvq3Z4M1hB2KZAiZ3xolqVq2KGK7yISRFzbDOT8nziwEI16jzJf9dUwzsrvlWGRQ8w1TlQyflR9VrM44wUZx3YNZU7QWs29MY2Vt5e/s1600/R%25C3%25A9cemment+mis+%25C3%25A0+jour3.jpg" height="320" width="400" /></a></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></span></b></div>
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<br /></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cook the tamales in the steamer for about for
1h30.</span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Serve them hot in their leaves with a salsa
sauce and vegetables.<o:p></o:p></span></span></b></div>
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<br /></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<br /></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">tips:<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To save time, get help from all family members.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Invent and create your own tamales, add
whatever you like, leftover meats, and roast lamb, fish, vegetables etc.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The meat should be soft.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Finally you can easily replace corn flour by
polenta. It's not really authentic, but what not? <o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In this case, cook the polenta as you usually
do before. The paste should not be firm.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you still have stuffing, you can make
empanadas.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpqq713wvtIHll7McWbxDeWgFKiaCKrbDKSaOLkHu0gXeGm1tgGJ1-rBV-nTF_CtN9k0cEvpNjwVsN0tZXw9ZfD2gVgkWziFmHWMm4qYofagShIacfxnZOFk5wZA21MvNu2MxpRNj7x5B/s1600/IMG_2147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpqq713wvtIHll7McWbxDeWgFKiaCKrbDKSaOLkHu0gXeGm1tgGJ1-rBV-nTF_CtN9k0cEvpNjwVsN0tZXw9ZfD2gVgkWziFmHWMm4qYofagShIacfxnZOFk5wZA21MvNu2MxpRNj7x5B/s1600/IMG_2147.JPG" height="464" width="640" /></a></div>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I hope you will enjoy this immersion in the
ancient world!</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Thank you for reading and for your comments.</span></span></b></div>
<br />
<div class="MsoNormal">
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Chantal</span><o:p></o:p></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">References:</span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<br />
<ol class="references" style="background-color: white; color: #252525; font-family: sans-serif; font-size: 12px; line-height: 1.5em; list-style-image: none; margin: 0.3em 0px 0px 3.2em; padding: 0px;">
<li id="cite_note-1" style="margin-bottom: 0.1em; text-align: left;"> <span class="reference-text">Le maïs en zones tropicales, R.L. Paliwal, 2002.</span></li>
<li id="cite_note-2" style="margin-bottom: 0.1em; text-align: left;"> <span class="reference-text"><cite class="italique">Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica</cite>, 2009 , <abbr class="abbr" style="border-bottom-width: 0px; color: inherit; cursor: help;" title="page(s)">p.</abbr> 317<span class="Z3988" id="COinS_37686" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Pre-Columbian+Foodways%3A%0AInterdisciplinary+Approaches+to+Food%2C+Culture%2C+and+Markets+in+Ancient+Mesoamerica&rft.date=2009&rft.pages=317&rft_id=http%3A%2F%2Fbooks.google.ca%2Fbooks%3Fid%3DFJrr9i6HRp0C%26dq%3Dnixtamalization%2Bguatemala%26hl%3Dfr%26source%3Dgbs_navlinks_s&rfr_id=info%3Asid%2Ffr.wikipedia.org%3ANixtamalisation"></span></span></li>
<li id="cite_note-3" style="margin-bottom: 0.1em; text-align: left;"> <span class="reference-text">Nixtamalization - Making Masa and Corn Tortilla (You tube)</span></li>
</ol>
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<span style="color: #252525; font-family: sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /></span></span></div>
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<span style="color: #252525; font-family: sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com56tag:blogger.com,1999:blog-5118259743713806219.post-36241276997221032012014-04-22T15:16:00.000+02:002014-04-23T11:55:14.168+02:00Coconut cream Tapioca pearls recipe<br />
<b><i><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">The Asian pearls...</span></i></b><br />
<b><i><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></i></b>
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<b><i><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvH05ZAb0haSyKQeJDDSjH-AOTbRqVtWATTmvaPRKhpzc_PYxbFsYP7Hv6u3aU-142nGDSlNN4DxnYNf0Jjm55cg4VjAGyxwxa6rBQqtkxqGtKScdL05bUMQUvfjuyIws2aZ3htluKRoY/s1600/Perles+pref.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvH05ZAb0haSyKQeJDDSjH-AOTbRqVtWATTmvaPRKhpzc_PYxbFsYP7Hv6u3aU-142nGDSlNN4DxnYNf0Jjm55cg4VjAGyxwxa6rBQqtkxqGtKScdL05bUMQUvfjuyIws2aZ3htluKRoY/s1600/Perles+pref.JPG" height="640" width="514" /></a></div>
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<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<br /></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I already told you about a dessert that I love and which is coconut cream
tapioca pearls.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This is a Southeast Asian dessert widely eaten in Vietnam and China and
also prepared in India.<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Tapioca comes from the cassava root and is found in different forms in
the world (fresh paste, powder, raw powder, granules ...).<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">According to the local use and recipes, many countries </span><span style="background-color: white;">transform </span><span style="background-color: white;">cassava.<o:p></o:p></span></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In Congo (Center of Africa and the capital is Brazzaville), where I grew
up, a dough like a polenta is made with powdered cassava and it replaces rice
and pasta. </span></span></b><b><span lang="EN-US" style="background-color: white; line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This satiating paste</span></span></b><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> is usually eaten with stews.But I don’t
really like it as I don’t like polenta.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In West Africa, you will find a slightly granular powder cassava. It is
called Gari. Cold water, sugar and peanuts added to Gari constitute either a
dessert or a breakfast.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In Haiti where my mother is from, such as in the others West Indies and
in some American Latin countries, cassava is sometimes cooked as a flatbread. This
pancake or “bread” is a legacy of the Carib Indians.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To return to the tapioca pearls, they just started appear in Europe with
the consumption of Bubble Tea. They are very fashionable right now. <o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I love tapioca pearls associated with coconut cream and served with
fresh fruit as mango, pear , persimmon, ... and nuts , cashews , hazelnuts ,
pecans , almonds ...<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Coconut milk and tapioca pearls are a dessert that can be adapted to a
multitude of flavors. You can use vanilla, pandan flavoring or blossom water, rose water
... And if you do not like coconut cream, you can just use milk.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Notes</u>:<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Tapioca pearls can be found in Asian grocery stores.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">At the end of the preparation, the pudding will have a sticky texture,
this effect completely disappears once the cream kept cool.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In my recipe I used cow's milk but lactose intolerant people can use
vegetable milk such as almond, rice or oats milk.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Here is the recipe.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u> (4-6 people):<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">• 160 grams of tapioca pearls<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">• 360 ml of water (used to soak the pearls)<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">• 200 ml coconut cream<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">• 50 cl semi-skimmed milk<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">• 80 to 100 grams of sugar<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To serve:<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Fresh fruits and nuts of your choice</span><span style="font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LdS9XSKhyphenhyphenb1wGNQ0RaVsf0-jIQknAlt5OtBD-cqwBp3VKfqiyuIgIM5ntn-KUKPBe9rNXWRBY-wttzn31Jk1F21ekl7AVwIEAb48_KQ5Awez5a6tDn4XR1RcH_twPUMVi2FHQKQfAu_6/s1600/Perles+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LdS9XSKhyphenhyphenb1wGNQ0RaVsf0-jIQknAlt5OtBD-cqwBp3VKfqiyuIgIM5ntn-KUKPBe9rNXWRBY-wttzn31Jk1F21ekl7AVwIEAb48_KQ5Awez5a6tDn4XR1RcH_twPUMVi2FHQKQfAu_6/s1600/Perles+Ingredients.JPG" height="640" width="512" /></a></div>
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<span lang="EN-US" style="background-color: white; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method</u>:<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Rinse 160 gr of tapioca pearls and soak in 360 ml of water for about 20
minutes.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Heat a large saucepan over medium heat, pour in the soaked pearls with
the remaining water (the pearls will absorb water) and add the milk.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Using a spatula, stir constantly as you would do for rice pudding.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>The preparation will thicken fairly quickly and the pearls will become
transparent. They are cooked and it takes about 10 minutes.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Add the coconut cream to the mixture, I used 38 % fat coconut cream but
the regular one is also perfect.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Stir well.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Turn off the heat and add the sugar.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>I add the sugar at the very end of the preparation to prevent the
mixture from caramelizing and give the preparation a brown tint.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Allow to cool, place in a large bowl and store in the fridge about 3
hours before serving.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>If the cream is a little bit compact, before serving you can add a
little milk but if you respect the measurements you won’t need doing it.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="background-color: white; color: #444444; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>I usually enjoy this tapioca pearls cream with fresh mango cutted into
cubes and some nuts. Sometimes I add a tablespoon of maple syrup on the top!</b></span><span style="font-family: Georgia, serif; font-size: 10pt; font-weight: bold;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIo7Bdkel3940hktmPG1OYZFGEg4s7pEzsxyi0Oy2E_Btd72BaUGADoAfFFbTtK4MP414CDtv6lYAuMXzk8ne_0JYPNVE8UyN4UWTEpAnJzeQPil-_Lx3EdN2s48Vg_Vpmd3RwPqfqGURl/s1600/Perles+Casseroles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIo7Bdkel3940hktmPG1OYZFGEg4s7pEzsxyi0Oy2E_Btd72BaUGADoAfFFbTtK4MP414CDtv6lYAuMXzk8ne_0JYPNVE8UyN4UWTEpAnJzeQPil-_Lx3EdN2s48Vg_Vpmd3RwPqfqGURl/s1600/Perles+Casseroles.JPG" height="512" width="640" /></a></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">tips: </span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For a hot/cold effect, I warm cream in the microwave for 30 seconds before serving and I added fruits.</span></b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I hope you will enjoy this recipe as I do.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I thank you for your reading and sharing,</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Chantal</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com38tag:blogger.com,1999:blog-5118259743713806219.post-6738403770014681882014-04-11T23:44:00.000+02:002014-04-12T10:41:15.738+02:00Vietnamese Bo Bun and home sweet home<br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I first would like to apologize for my absence from the blog, I went to the Bahamas for holidays and I came back in France yesterday.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b> To describe the end of the holidays I always have formulas like " All good things come to an end " or " You should come back home to leave again," So this is my way to give me the courage to come back to a normal life . </b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> It is on those words that I conclude my vacation. And as usually we think that holidays are too short. We would like to have more time to explore , to have a rest, to enjoy ...</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>However, I' am happy to come back and meet with my relatives, family, friends and your blogs.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b> To celebrate this return I wanted a meal that I love, the Vietnamese Bo Bun salad.</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Of course nothing to do with Bahamian dishes that I've eaten.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I will devote an article to the Bahamas in the Travel section of the blog and I have the opportunity to talk about their friendly and nice people, their cuisine and their beautiful beaches .</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Bo bun is a fragrant and fresh Vietnamese salad that contains cold and hot ingredients, raw and cooked as well.</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I love Bo bun for its simplicity but also for the freshness of its ingredients.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Notes:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Most ingredients for Bo Bun can be found in the supermarket.</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can find fried onions in Asian groceries.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Here's what you 'll need to make a Bun Bo :</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b><u>Ingredients for 4</u>:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
</span><br />
<ul>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">500g tender beef fillet</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">500g vermicelli rice or soy</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">6 spring rolls cooked ( optional)</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">3 large carrots</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">a cucumber</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">A handful of bean sprouts (optional)</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">A nice lettuce</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Mint leaves</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Fried onions or crushed roasted peanuts</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Nuoc mam sauce (or sauce for spring rolls )</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">oil</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Salt and black pepper</span></b></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b><u>Method</u>:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Boil a liter of water with a little salt. Remove the water from heat and pour in the noodles .</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Soak and drain 6 minutes later. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Dry the remaining water in the noodles by keeping the pan a few seconds on the fire off. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Set aside.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Wash the vegetables, peel and cut into fine sticks 4 to 5 cm .</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Wash the lettuce, dry it and cut roughly.</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>In a large skillet heat a tablespoon of oil and cook the meat on both sides to your taste (I prefer my meat cooked rare for Bo bun ). Season with salt and pepper.</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cut the meat into pieces of about 4 cm and set aside.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Take 4 large bowls and divide equitably the green salad, the meat, the noodles, the carrots, the cucumber and the bean sprouts . Add pieces of cooked spring rolls .</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Sprinkle with mint and coriander leaves washed and finely chopped .</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Sprinkle each serving with crushed peanuts and fried onions.</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>Drizzle with nuoc mam sauce.</b></span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Serve immediately .</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>tips:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>You can marinate the meat first with a tablespoon of fish sauce, a teaspoon of rice vinegar, chopped lemongrass, and a little garlic puree .</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>I hope you will like this fresh and fragrant salad.</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"><b><br /></b></span>
<span style="color: #444444;"><b>I add some pictures taken in San Salvador (Bahamas) .</b></span></span><br />
<span style="color: #444444;"><b><br /></b></span>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Thank you for stopping by here and for your comments</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Chantal</b></span><br />
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com22tag:blogger.com,1999:blog-5118259743713806219.post-48638353098738919672014-03-28T17:51:00.000+01:002014-03-30T10:47:23.959+02:00Sweet potatoes bread<br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><i>A sweet potato breakfast...</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWg4l2uNMwtVZO6-AzjLQV2fFyYvDPRi2F6Xvpxs_qSrZbgYtl7DxBpMJuABUIXgLi1LCaci9JRQH8XJsdD7NvgVLudjva2sABT5OECbEdzRjISR-tRIz_bMX-iPUUpRhgpsIzTP2hI2n/s1600/Pain+patate+douce+pref.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWg4l2uNMwtVZO6-AzjLQV2fFyYvDPRi2F6Xvpxs_qSrZbgYtl7DxBpMJuABUIXgLi1LCaci9JRQH8XJsdD7NvgVLudjva2sABT5OECbEdzRjISR-tRIz_bMX-iPUUpRhgpsIzTP2hI2n/s1600/Pain+patate+douce+pref.JPG" height="478" width="640" /></a></div>
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<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Today
I offer you a sweet potatoes bread recipe. I was inspired by English muffins to
make this recipe. What I like here, is to use sweet potatoes in a different way
from what I have seen in my childhood. </span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Indeed in Brazzaville (Congo, Africa)
where I grew up, the sweet potato is eaten boiled or fried. </span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In Central Africa there is another variety of sweet potatoes which have a floury white flesh and not the orange color as what
is sold in the West. And it is not cooked as cake or bread.<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sweet potato can be adapted to many dishes such as shepherd's pie, it can be
served as mashed to accompany meat or fish and also as rösti as I have seen in
<a href="http://citronmyrtille.blogspot.fr/2013/12/rostis-de-patates-douces.html">Citron & Myrtille blog</a> (Lemon & Blueberry). </span></b></span><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">While in The Antilles
(Haiti, Martinique, Guadeloupe) they make delicious sweet potatoes cakes.</span></b></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">So
to achieve these soft rolls, here's what you'll need:<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u> (for about 15 buns):<o:p></o:p></span></b></span></div>
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<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
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<ul>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">200
grams cooked and peeled sweet potato</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">420-430
grams of wheat flour</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">7g/
1tsp of dried yeast</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">30
grams unsalted butter melted</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
egg</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">8
cl or ½ cup of lukewarm milk</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
tablespoon liquid honey</span></b></li>
<li><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
pinch of salt</span></b></li>
</ul>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method</u>:<o:p></o:p></span></b></span></div>
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<br /></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Dissolve
the yeast in lukewarm milk, put in a dry and warm place until foam appears on the
surface.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Peel
sweet potato, do put the flesh into medium bowl and mash.<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal" style="tab-stops: 159.75pt; text-align: justify;">
<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Melt
the butter.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In
a bowl pour the flour and add a pinch of salt.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In
the food processor pour </span></b><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">the sweet potatoe mashed,the honey,the egg, and the melted butter</span></b><b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">, blend well.</span></b></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the flour and </span></b></span><b style="font-size: 16px; line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> start kneading. </span></b></div>
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<b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<b style="font-size: 12pt; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Then add the yeast and blend.</span></b></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Knead
the dough for about 8 to 10 minutes until all the elements are well mixed.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If
the dough is too soft gradually add about 10 grams of flour. </span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The dough should
be soft and smooth.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Form
a smooth ball and lightly oil the surface of the dough. Put in an oiled bowl
and keep the dough in a warm and dry place for 1 hour.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The
dough has doubled in volume, lightly dust your hands with flour and knead the dough for about 5
minutes. </span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sweet potato contains a lot of water it tends to moisten the dough.
Add a little flour if needed but not much. The dough should be smooth and soft.<o:p></o:p></span></b></span></div>
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<br /></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Rub your rolling pin with flour and r</span></b><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">oll
out the dough 2 cm thick on a floured surface. <o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Take
circles of dough with a cookie cutter about 5 cm in diameter. For larger buns
choose a bigger diameter.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Place
the circles of dough on parchment paper and let rest again for 30 minutes in a
warm and dry place.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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</div>
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<span lang="EN-US" style="font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Heat
a large nonstick skillet over medium heat and cook the buns, turning occasionally
so they will cook on all sides. <o:p></o:p></span></b></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can eat those breads with butter and jam or with savory dishes.</b></span></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I've eaten mine with the grapefruit jam I made and with some salted butter.</b></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I hope you will enjoy those buns.</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Thank you for your reading and your comments.</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I'll be happy to hear from you.</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Chantal</span></b><br />
<br />Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com16tag:blogger.com,1999:blog-5118259743713806219.post-18775372860298818902014-03-27T18:20:00.000+01:002014-03-27T18:28:14.383+01:00Cookie Cake Tatin and first Food Battle<div class="separator" style="clear: both; text-align: center;">
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<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br /></b>
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">This is my first participation in the Food Battle in France since the opening of the blog on February 8 .</b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444;">This time the theme chosen by the site author </span><span style="color: blue;"><a href="http://lagodiche.fr/">lagodiche.fr</a></span><span style="color: #444444;"> is " The cookie dough ." She is also the sponsor of this 18th edition.</span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>For those who do not know about this game, this is Carole from <a href="http://sunriseoversea.com/">sunriseoversea.com</a> blog that launched the first Food Battle several months ago. Since then, the tradition continues for our pleasure,participants or not.</b></span><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Here is the list of participants</b></span><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">:</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<a href="http://lescookines.wordpress.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Les cookines</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.casserolesetclaviers.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Casseroles et clavier</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.chocoframboises.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Chocoframboises</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://once-upon-a-cook.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Once upon a cook</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.bavardages-gourmands.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Bavardages gourmands</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://unflodebonneschoses.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Un flo de bonnes choses</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://delapeauaunoyau.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">De la peau au noyau</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.trognon-de-pomme.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Trognon de pomme</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.leblogdepouce.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Le blog de pouce</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.pourquoi-pas-isa.blogspot.be/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Pourquoi pas Isa</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://doriannn.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Mais pourquoi est ce que je vous raconte ça</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://encorunelichette.canalblog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Encore une lichette</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://latassefumante.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La tasse fumante</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://ale29.canalblog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Chez Ale</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://magazine.radisrose.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Radis rose</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.byacb4you.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">By ACB 4 you</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.epicesetmoi.be/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Epices et moi</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://marinencuisine.wordpress.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Marine en cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;">– </span><a href="http://pause-nature.over-blog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Pause nature</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> -</span><a href="http://www.lagodiche.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"> La Godiche</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://chocolatsvanille.canalblog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Vanille et chocolats</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.zeromiette.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Zéro miettes </a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;">- </span><a href="http://www.mesinstantsdegourmandise.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Mes instants de gourmandise</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://tizicooks.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Tizi cooks</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.lesyeuxplusgrosqueleventre.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Les yeux plus gros que le ventre</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://juleacuisine.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Ma petite cuisine au quotidien</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://framboises-et-bergamote.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Framboises et bergamote</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://lalignegourmande.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La ligne gourmande</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.stellacuisine.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Stella cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.cuisinetcigares.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Cuisine et cigares</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://dans-un-petit-coin-de-ma-cuisine.over-blog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Dans un petit coin de ma cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://cook-with-love.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Cook with love</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.jujube-en-cuisine.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Jujube en cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.lacuisinedannaetolivia.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La cuisine d’Anna et Olivia</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://happyfoodblog.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Happy food</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> –</span><a href="http://petitesfichescuisine.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Mes petites fiches cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.lamedecinepasseparlacuisine.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La médecine passe par la cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://des-recettes-a-gogo.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Des recettes à gogo</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://yellowmustard5.blogspot.be/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">J’ai toujours aimé le jaune moutarde</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> –</span><a href="http://cooksmopolitan.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Cooksmopolitan</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://bistrodejennablog.over-blog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Le bistrot de Jenna</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://chichichoc.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Chic, chic, choc…olat</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.piment-oiseau.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Piment oiseau</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.lesharicotsdiaboliques.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Les haricots diaboliques</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.regaleries.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La galerie du régal</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> –</span><a href="http://lapetitecuisine.fr/?lang=fr" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La petite cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://japporteledessert.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">J’apporte le dessert</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://parfaimdaromes.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Par faim d’arômes</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://jameneledessert.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">J’amène le dessert</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.safrangourmand.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Safran gourmand</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://pinceedefantaisie.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Pincée de fantaisie</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> –</span><a href="http://chutjepatisse.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Chut je pâtisse</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://voyagesdespapilles.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Voyages des papilles</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://homemademaurylise.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Homemade Maurylise</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://la-vie-lilloise.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">La vie Lilloise</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://cerise-et-abricot.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Mon petit coin de cuisine</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://manouchoux.canalblog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Manouchoux</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> –</span><a href="http://plaisiretequilibre.wordpress.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Plaisir et équilibre</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.unamourderecettes.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Un amour de recettes</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://sweetmoodinparis.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Sweet mood in Paris</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://cookingnco.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Cooking n’ co</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://www.kalou-and-cook.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Kalou & Cook</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="https://www.facebook.com/lespetitesmiettesdenfance" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Les petites miettes d’enfance</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://deliciousrdv.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Delicious Rdv</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://invitationaufaitmaison.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Invitation au fait maison</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://anaisdessert.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Les recettes de dessert d’Anaïs</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://lornithorynquechafouin.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; 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font-size: 12px; line-height: 22px;"> – </span><a href="http://vg-zone.net/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">VG Zone</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://clickcookandtaste.overblog.com/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Click, cook and taste</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://13dessertschacun.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; 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font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> – </span><a href="http://citronmyrtille.blogspot.fr/" style="color: #e02a84; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Citron myrtille</a><span style="color: #444444; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 12px; line-height: 22px;"> </span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I also take this opportunity to thank everyone, family, acquaintances , readers, friends, and food bloggers for your reading, for the welcome you have given me and your kindness. It is a world that I did not know two months ago and I already feel part of it.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>For this Battle, I made a Tarte Tatin using the cookie dough instead of puff pastry.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>We owe the Tarte Tatin recipe to the Tatin sisters who ran a restaurant in Sologne (France 19th century). Their tart burnt so the sisters have kept the caramelized apples and have decided to coat them with a puff pastry and then baked again.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The Tarte Tatin was born! It is a French classic.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I used the Sally cookie cake recipe from <a href="http://sallysbakingaddiction.com/2014/03/18/chocolate-chip-cookie-cake/">sallysbakingaddiction</a> and I applied the classic recipe of caramelized apples ( sugar, water, butter).</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> So here is the Cookie Cake Tatin or in French the Biscuit Tatin.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Notes:</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You will need about 1h30 for this cake.</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It is rather easy to achieve. You just have to carefully check the cooking time.</span></b><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> Here's what you need:</span></b><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients </u>( for 6/ 7 people) :</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the caramelized apples :</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
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<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Five big apples </span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">120 gr of caster sugar</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 tablespoons water</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Small drops of lemon juice ( not too much)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">50g butter</span></b></li>
</ul>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the cookie dough :</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
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<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">260 gr all purpose flour</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">15 gr/2 tps of potato starch or cornstarch</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">170 gr soft butter</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 whole egg and 1 egg yolk</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">130 gr/ 1 cup brown sugar</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">7 grams/1tsp of baking powder</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 drops of vanilla extract</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Nuts and /or chopped almonds</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Chocolate chip cookies</span></b></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 pinch of salt</span></b></span></b></li>
</ul>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method</u>:</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Start with the caramel.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In a saucepan over medium heat, add the sugar, water and lemon. Bring to a boil and cook to obtain a light caramel</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the butter after about 7 minutes.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Stir constantly. You will need about 10 minutes to get a caramel.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Wash the apples, peel and cut into quarter and place them rounded side in a baking mould lined with with parchment paper. Pour in the caramel.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cover the baking pan with foil and bake first for 30 minutes at TH 6 or 350<span style="background-color: white;"> </span></b></span><span style="background-color: white;"><b><span style="font-family: Georgia, Times New Roman, serif;"><span class="b5" style="line-height: 18px;"><span style="color: #444444;">Farenheit</span></span><span class="b4" style="color: #0c0c0c; line-height: 18px;"> </span></span></b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> and finish the next 15 minutes uncovered at TH 7 or 400 </b></span><b><span style="font-family: Georgia, Times New Roman, serif;"><span class="b5" style="line-height: 18px;"><span style="color: #444444;">Farenheit</span></span></span></b></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The apples should turn brown.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Remove the apples from the oven and cover them*.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Do not turn off the oven, it will be preheated for cookies.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Prepare the cookie dough .</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In a bowl, sift together the flour , cornstarch or potatoe starch , the baking powder and the salt.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In another bowl or in the food processor bowl , place the softened butter and sugar , whisk to dissolve the sugar (about 5 min).</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the whole egg , mix well, then the egg yolk and vanilla extract .</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Mix well after each addition.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Pour the flour gradually into the butter / sugar preparation and mix.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Chop the hazelnuts and almonds , add them to the dough and add the chocolate chips.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can either lay the dough into a buttered and floured 26 cm springform pan or use small molds of your choice.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Whatever your choice the mold must be half filled. The paste should be spread on about 2 cm thick. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Bake your cookie cake for 15 minutes at 6 TH or </b></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>350<span style="background-color: white;"> </span></b></span><span style="background-color: white;"><b><span style="font-family: Georgia, Times New Roman, serif;"><span class="b5" style="line-height: 18px;"><span style="color: #444444;">Farenheit.</span></span></span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The cakes cook very quickly. Their heart is soft and the edge is crispy .</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Wait for about 5 minutes and add the caramelized apples over the top of the cakes.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Serve cold or lukewarm with a scoop of vanilla ice cream or yogurt . </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>tips:</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>*I maintain the mold of caramelized apples over a pan of warm water so that the caramel don't harden.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>If the caramel is too hard , put it in a pan with a little water and reduce the liquid while stirring.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>This cake is delicious. My colleagues enjoyed it.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I hope you will like it too. Thank you for reading.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Chantal</b></span><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com2tag:blogger.com,1999:blog-5118259743713806219.post-83156495709216922522014-03-24T12:13:00.000+01:002014-03-26T16:54:48.390+01:00Lentils Dhal: Delicious India<br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>I love Indian food for its flavors and spices. </b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>It
is a cuisine of great diversity and richness. While in Northern India greatly
influenced by Mughal culture, flatbreads accompany meals, The Southern kitchen
is characterized by a high consumption of rice and it is also known especially
for being spicier.<o:p></o:p></b></span></span><br />
<br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>The contribution of Indian cuisine in the world is
huge. Due to great migrations, it has influenced the five continents. There are
adaptations in Africa (South Africa, Tanzania, Kenya ...), in the Indian Ocean,
and also in Europe (especially England) and North America.<o:p></o:p></b></span></span><br />
<br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Indian kitchen sounds complicated but you can easily
cook it at home. Everyone can create its own curry respecting the most
important ingredients which are mashed garlic
mashed ginger, turmeric , cardamom and curry powder .<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Then everything is a matter of taste for adding other spices,
cinnamon, cloves, pepper etc. <o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Lentil Dhal is a curry that I particularly appreciate.<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>In India, the word Dhal is used to name all legumes
(lentils, chickpeas etc). And there are lots of sorts of legumes because
Indians are huge consumers.<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>I've chosen to make a lentil dhal but you can make the
following recipe with lentils of your choice or chickpeas.<o:p></o:p></b></span></span><br />
<br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For further information about vegetarian Indian food,
I invite you to visit the blog of Panjak <a href="http://www.pankaj-blog.com/">www.pankaj-blog.com</a>. In this
blog the vegetarian recipes are so delicious.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients</u> (for 3/ 4 people):<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
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<ul>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>250 gr coral lentils</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>150g carrots</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>8 cl tomato pulp or 1 small tomato</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>60 gr Paneer ( Indian cheese ) or firm tofu (optional)</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1/2 liter of vegetable broth</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1 clove of garlic</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1/2 onion</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1 small piece of fresh ginger (4/5 cm)</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>a half tsp of garam masala (Indian curry)</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1/2 teaspoon turmeric</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>2 gr of ginger powder (optional)</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>2 dried bay leaves</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>1 teaspoon parsley</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>2 tablespoons oil</b></span></span></li>
<li><span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Salt to your taste</b></span></span></li>
</ul>
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Preparation </u>:<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>2-3 hours before you start, wash and soak the lentils.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Wash and cut the carrots into slices. Boil them in a
small saucepan. They should be cooked but remain firm. Set them aside.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Cut and chop the onion into cubes.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Peel and de germed garlic, grate it to get a smooth
puree<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Peel the ginger and grate it too. You must have a fine
puree.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Discard the lentils soaking water. In a saucepan over
medium heat, cook the lentils for about 20 minutes with half the broth and 1
bay leaf.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Check the lentils; they should easily be crushed by
the fingers.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Take 3 tablespoons of lentils and mix them with the
small tomato or the tomato pulp.<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Set aside.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>In a saucepan over medium heat, heat the oil.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Brown the onion, garlic and ginger puree. Stir well.
Do not let them burn.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Add the carrots, lentils, the lentil puree and the spices.
Mix well.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Pour a part of the remaining stock and add another
leaf.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Cook for about 10 minutes. The mixture should be
creamy and smooth.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Salt the Dhal and sprinkle with chopped parsley.<o:p></o:p></b></span></span><br />
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<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>If you want to add paneer or firm tofu, cut into cubes
and fry them until brown in a little oil.<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Add at the end of the preparation.<o:p></o:p></b></span></span><br />
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444;">I've served this dish with a </span><span style="color: blue;">naan bread buttermilk</span><span style="color: #444444;">.<o:p></o:p></span></b></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="color: #444444;">It can also be eaten with rice.</span><span lang="EN-US"><o:p></o:p></span></b></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>tips</u>: <o:p></o:p></b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can
make your own paneer; for this, heat a liter of milk over medium heat, add 2
tablespoons of white vinegar, a pinch of salt and stir. The milk is going to
curdle. <o:p></o:p></b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Filter
through a muslin to get the curd. Squeeze hard to extract all the water. <o:p></o:p></b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Put the
muslin in a colander and place a weight on top. Place a container underneath to
collect the liquid and store in the fridge.<o:p></o:p></b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>To use
your panee, cut the cheese into cubes. <o:p></o:p></b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Thank you
for your reading. Feel free to let a comment.<o:p></o:p></b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I hope
you will enjoy this journey in India.<o:p></o:p></b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
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<span lang="EN-US"><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Chantal</b></span><span style="font-family: Calibri, sans-serif; font-size: medium; font-weight: bold;"><o:p></o:p></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com2tag:blogger.com,1999:blog-5118259743713806219.post-60264666500955500802014-03-19T22:15:00.000+01:002014-03-22T19:23:34.473+01:00Chicken salad with avocado and grapefruit and annoyances...<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">They delight us or they frustrate us, some things
happen in our lives and lead us to deal with it. </span></b><br />
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Though I think that in any
difficult events, we eventually can find positive things, the fact remains that
nobody likes suffering from what he did not expect.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> And I don’t escape to that fact. In my case I
don’t like surprises. It's not <span style="background-position: initial initial; background-repeat: initial initial;">because
I like controlling things</span> but above all because I don’t like being
disappointed. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">But that's life isn’t it? And things are not always in our favor.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">When I started my job, five years ago, I had the
opportunity to work with a manager, a great guy, a man of many talents. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I arrived in a difficult situation; I had to manage 7 people who has stayed
without any management for over a year. I was not welcomed to open arms.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">My manager supported me and helped me, giving me the right advice.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It took almost two years to get things back to normal
and that we could see the results of the objectives we have set ourselves.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> After this
time, I really enjoyed going to work every morning and especially to bring
ideas to the company. Thanks to my boss, I became better at work. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Last Friday he
called me into his office, I joked as I do for years working with
him:</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- Are you going to dismiss me? </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">He didn’t answer me as he usually does knowing that I was kidding. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- Sit down please I need to talk to you. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">And he told me that he had
submitted his resignation and soon would leave the company . He's going to create his own company. For sure </span></b><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I 'am</span></b><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> happy for him. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">But for
me now it is the beginning of doubts and questions.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">How things will go after him? We used to working together with respect.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I know when I can talk to him and when I don’t have to. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Of course it was not easy every day but at least we knew each other and we worked in the same direction. I was worried and so upset last week end.</b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I reassure myself by thinking that he was there for me at the right time, when I joined the company 5 years ago. He taught me a lot and I must be ready today. Though we made mistakes in some choices or decisions, he showed me that we can lead a business with humanity.</b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In those moments of doubts I like taking refuge inside my kitchen. No matter what I 'am going to cook, a simple or an elaborate food.</b></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I like thinking about the recipe I 'am going to cook, selecting the ingredients and then cutting, chopping, mixing and kneading.</b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Above all, my
pleasure is in sharing with friends and family.</span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I can be very critical
with myself and make several attempts to get the result I want.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cooking,
relaxes me, teaches me patience and also probably indulgence.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It is with
this thought that I made this «salad of sun," this is how I call it
because it is one of my summer classics. </span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Of course I do other salads, but I love
this one.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Here is
what you need for the salad of sun: ( serve 2 )<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>:<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the salad:<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Leftover
roast chicken or 2 chicken cutlets</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 green
salad (lettuce, Batavia, mash ...)
lettuce for me</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 ripe but
firm avocado</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
grapefruit</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 red
apple Fuji Type</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 small can
of corn, about 100 gr</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cherry
tomatoes (about 30 gr)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> 20g
diced Emmental (cheese of your choice, cheddar can also be good)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Blond
raisins (optional)</span></b></li>
</ul>
<div>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For the sauce:</span></b></div>
<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3
tablespoons olive oil or canola oil</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2
tablespoons cider vinegar or balsamic vinegar</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">½ shallot,
diced small</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 teaspoon
Dijon mustard</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pepper</span></b><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> </span></b></li>
</ul>
<br />
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Preparation</u>:<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Leftover
roast chicken helps saving time for this salad.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you
choose chicken cutlets, several possibilities:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- You can
poach them 10 minutes in a vegetable or chicken broth.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- Or you can
season with salt and pepper and fry in a little oil.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- Or sometimes I put the cutlets in a suitable plastic bag for baking. </span></b></span></div>
<div class="MsoNormal">
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I
add in a chopped onion, a coarsely chopped tomato and I crumbled half of a stock cube. Then I bake the chicken for 35 min at 410°F.</span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">So cut the cooked
chicken into pieces (I do not keep the bones) and set aside.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash the
lettuce, tomatoes, avocado, apple and grapefruit.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Drain well the
salad and cut it roughly with your hands.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the
cherry tomatoes in half.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">* Peel and
segment the grapefruit remove the white membranes and cut the flesh into small
cubes.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the cheese
into cubes.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Prepare the
sauce in a small bowl, put the mustard, and pour vinegar and olive oil. Whisk well.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut half a
shallot into small cubes and add to the oil / vinegar mixture. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add salt and
pepper to taste.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<b><span style="background-color: white; color: #444444; font-family: Georgia, Times New Roman, serif;"><u><span lang="EN-US">To serve</span></u><span lang="EN-US">:<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span style="background-color: white; color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><br /></span></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Harmoniously
arrange the salad on the plates and sprinkle with corn.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the
cherry tomatoes, pieces of grapefruit and chicken.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the
apple in half and then into strips about 1 cm thick, and cut the strips in
half.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut avocado
and proceed in the same way as for apples.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add them to
your salad and add the cheese.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Season the
salad with the sauce.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I usually
sprinkle dried grape on my salad, I love the sweet touch that contrasts with
the sauce.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>tips</u>:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">* If you
use an organic grapefruit which is better, you can keep the skin and make jam with
it. <o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I cut the avocado
and the apple at the last minute to prevent them being black.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Give a try
to this fresh salad you’ll not be disappointed. Let me know about your ideas or
opinions.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Many thanks for stopping by here.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="background-color: white;"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Chantal<o:p></o:p></span></b></span></div>
<b><span style="background-color: white; color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TvJehVq9_ybNJywNVSTgZE2K7zdcMzbwGBI7qS2SZsDyXlHSCmJ9JsbNIgSrvzBxCFtNgGc7V9mRZ33jKyeTWroab1DTY-nGXVCiXmdiv8d6GOswZASgnTPwddX_c8zV9fT2G8O_QTUz/s1600/IMG_0526-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TvJehVq9_ybNJywNVSTgZE2K7zdcMzbwGBI7qS2SZsDyXlHSCmJ9JsbNIgSrvzBxCFtNgGc7V9mRZ33jKyeTWroab1DTY-nGXVCiXmdiv8d6GOswZASgnTPwddX_c8zV9fT2G8O_QTUz/s1600/IMG_0526-001.JPG" height="478" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-18894564549124609872014-03-17T18:16:00.000+01:002014-03-18T10:21:43.345+01:00Coconut milk tapioca cream: A fresh and a cloudy dessert<br />
<b><i><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">So light, so soft like a cloud...</span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPRIIKO_Sw3E52EJNhZ2RBVZkidbU7_NODsbPhNhTb18r5DU0npYFLOPo22Mxoc9f3E0-XTusEppCqHJVXnJ-M4yKQv96PQOppTbrXK9UYIHYwLqyr2HHiwhntg_CFJiePTHu-annZbvZ/s1600/IMG_0509-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPRIIKO_Sw3E52EJNhZ2RBVZkidbU7_NODsbPhNhTb18r5DU0npYFLOPo22Mxoc9f3E0-XTusEppCqHJVXnJ-M4yKQv96PQOppTbrXK9UYIHYwLqyr2HHiwhntg_CFJiePTHu-annZbvZ/s1600/IMG_0509-001.JPG" height="640" width="640" /></a></div>
<div style="text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I love the desserts. I can not imagine a meal without them . And I confess that sometimes I don't want to take a second helping of a dish I love because I want to enjoy the irreplaceable sweet touch at the end </b></span></div>
</div>
<div id="yui_3_13_0_ym1_1_1395039150694_39334" style="margin-bottom: 0.1em; margin-top: 0.1em; padding: 0px;">
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Yes like many people I am a " sweet tooth " and it comes from my mother.</b></span></div>
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<div id="yui_3_13_0_ym1_1_1395039150694_80446" style="padding: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>My mother sprinkled my childhood with homemade goodies.</b></span></div>
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<div id="yui_3_13_0_ym1_1_1395039150694_39334" style="margin-bottom: 0.1em; margin-top: 0.1em; padding: 0px;">
<div id="yui_3_13_0_ym1_1_1395039150694_80450" style="padding: 0px;">
<span id="yui_3_13_0_ym1_1_1395039150694_80449" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80448">I remember " coconut Doucettes" which are some grated coconut cookies from French Antilles , peanuts pralines, the smell of their caramelized cane sugar scented the home, mousses with passion fruit or guavas , ice cream and homemade yoghurt , soft cakes and others Carribean treats .</b></span></div>
<div id="yui_3_13_0_ym1_1_1395039150694_80454" style="padding: 0px;">
<span id="yui_3_13_0_ym1_1_1395039150694_80453" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80452"> It was the promise of delightful moments.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80457" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80456">Waiting to taste these good things, my brothers and I assited mommy and each of us had a well-defined task . Cookbooks that still survive from that time can testify ! When I flip through their pages soiled by the projections of pancake batter or dough cakes, I can imagine us again.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>My childhood has the taste of my mother's fragrant desserts and although my tastes have changed a bit ( I find Coconut Doucettes too sweet ), the idea of homemade dessert remains.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80462" style="font-family: Georgia, Times New Roman, serif;"><span id="yui_3_13_0_ym1_1_1395039150694_80984" style="color: #444444;"><b id="yui_3_13_0_ym1_1_1395039150694_80983">I had the idea of coconut milk tapioca cream while I was cooking tapioca pearls and coconut milk, a dessert that I love and which I will talk to you about soon. I added too much liquid in my recipe so I removed the surplus. I kept it in the fridge thinking that it could be used for another preparation. The next day I found a smooth and soft coconut dessert.</b></span><span style="color: #444444;"><b> </b></span></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Here's what you 'll need to make this cream :</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can replace the tapioca flour with cornstarch or rice flour.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80916" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80915"><u>Ingredients</u>: (for about 6/7 ramekins 6 cm in diameter)</b></span></div>
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<ul id="yui_3_13_0_ym1_1_1395039150694_80939" style="list-style-image: initial; list-style-position: initial; margin: 1em 0px; padding: 0px 0px 0px 40px;">
<li id="yui_3_13_0_ym1_1_1395039150694_80938"><b id="yui_3_13_0_ym1_1_1395039150694_80937" style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 liter of semi skimmed milk</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">240 ml/1 cup of milk to dissolve the tapioca</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">4 full tablespoons of tapioca powder</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">125 ml coconut milk ( 38% fat if you can )</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">80g caster sugar</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">7 g/1 tsp agar agar ( vegetable gelatin powder)</span></b></li>
<li><b style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons dried or fresh grated coconut (optional)</span></b></li>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>Method</u>:</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In a bowl, dissolve the agar agar and tapioca flour with 1 cup of milk.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80393" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80392">Turn to medium heat 1 /2 liter of milk but do not boil it.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Immediately add the tapioca and gelatin mixture. Stir constantly .</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80399" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80398">As soon as the mixture thickens remove from heat (mixture thickens quickly) .</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<div id="yui_3_13_0_ym1_1_1395039150694_80404" style="padding: 0px;">
<span id="yui_3_13_0_ym1_1_1395039150694_80403" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80402">Turn the heat off and continue to stir the cream.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80407" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80406">Put your pan on the heat off, add the sugar and stir 2 minutes to dissolve it.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Remove from heat and add the coconut milk gradually and mix well to get a smooth mixture.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the grated coconut if you want.Mix well.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80413" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80412">Pour the cream in small ramekins and let cool 10 minutes.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cover the jars and refrigerate for one night.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>These creams are good after a copious meal.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80444" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80443">tips:</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<div id="yui_3_13_0_ym1_1_1395039150694_80428" style="padding: 0px;">
<span id="yui_3_13_0_ym1_1_1395039150694_80427" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80426">You can crumble speculoos or cookies on the top of the cream just before serving .</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span id="yui_3_13_0_ym1_1_1395039150694_80441" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="yui_3_13_0_ym1_1_1395039150694_80440">Thank you for stopping by here and for your comments.</b></span></div>
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<b style="color: #444444;"><span id="yui_3_13_0_ym1_14_1395039150694_11" style="font-family: Georgia, Times New Roman, serif;">Chantal</span></b></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-70467584694490810642014-03-12T18:34:00.000+01:002014-04-15T14:16:15.953+02:00Green smoothie: a healthy morning<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It is a
drink I do winter and summer if I need to watch my weight or not. <o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I have green
smoothie for my breakfast and it gives me energy I need for the whole day.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It can be made
with seasonal fruits or with fruits you prefer.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Doctors
keep telling us we should eat five serving fruits and vegetables a day, it is
an excellent way to do so.<o:p></o:p></span></b></span></div>
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<br /></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> </span></b></span><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Smoothies
are almost made everywhere in the world and adapted to local fruits. I think of
</span><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><a href="http://travellingpapilles.blogspot.com/2014/02/mango-lassi-and-maple-syrup.html">Indian lassi</a></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> or Morocco avocado and almond juice.</span></b></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Smoothies are a
must have for breakfasts or snacks.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For a full
energy you will need:<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>
(serve 2 or 3)<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 apple</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 ripe
pears</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 ripe
kiwis</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Half a lime</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">5/6 lettuce
leaves</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">30 cl or 1
cup fresh apple juice with no added sugar</span></b></li>
</ul>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method</u>:<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash your
fruits and peel them. Cut into cubes.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash the
salad leaves. Chop roughly.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In the bowl
of a blender, put the cut fruits and salad leaves.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Squeeze the
lime juice and add the apple juice.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Blend well.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If the
preparation is a little bit compact to your taste, add some apple juice.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Serve cold
and consume preferably the same day.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Tips</u>:<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN-US">You can use
the centrifuge for this smoothie</span><span lang="EN-US">. In this case you will not have fruit pulp.</span><span lang="EN-US"><o:p></o:p></span></span></b></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You can also add
a tablespoon of honey or maple syrup in your drink.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Instead of lettuce you can use others green leaves such as spinach, watercress or corn salad.<o:p></o:p></span></b></span></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Grapes can be used too. In this case strain the juice to get rid of skin.</span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Thank you
for reading and for your comments.<o:p></o:p></span></b></span></div>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Take good care of you</span></b>Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-78126713659450421602014-03-12T10:21:00.000+01:002014-03-21T08:22:46.454+01:00Tortillas flour and sun in Paris!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NGMRRc1lFW_LeKRouwoMolVIJPKUztR1HlIhbZUbECqdopV9LspMdJOBd9RWy-vbaFiGKL8t2uwJ3BEPXB7VmwGpnke8LAZEeP6a1JZrmmS_VqfYEzEmAyUIHeCWbf4G62-Ql6nzC4MT/s1600/Tortilla+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NGMRRc1lFW_LeKRouwoMolVIJPKUztR1HlIhbZUbECqdopV9LspMdJOBd9RWy-vbaFiGKL8t2uwJ3BEPXB7VmwGpnke8LAZEeP6a1JZrmmS_VqfYEzEmAyUIHeCWbf4G62-Ql6nzC4MT/s1600/Tortilla+1.JPG" height="478" width="640" /></a></div>
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<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The spring has arrived
in France with 15 days in advance! And it is true that this year we have not
really had winter. Last year at the same time, it was snowing in Paris and it was so cold.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">With this <span style="background-color: white;"><span style="background-position: initial initial; background-repeat: initial initial;">temperature change</span> </span>we
want other dishes than soups or comfort foods.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">While I have a
list of winter meals to offer, I opted for a recipe for wheat tortillas flour.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">They are perfect
for a simple and light meal, « an almost summer dish! »<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Tortillas flour
are most often found in “Tex Mex” restaurants.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The Tex Mex food
is an American invention that is dated at the time of the gold rush when the
Cowboys had colonized northern Mexico. This kitchen is an adaptation born of
the Southern United States ingredients to Mexican kitchen.<o:p></o:p></span></b></div>
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<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">This fusion
remains deeply in some Southern states of the USA, like Texas.<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Those who expect
to find Tex Mex dishes in Mexico can be disappointed.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">But as the rich heiress
of the Aztec culture, Mexican kitchen is so delicious and subtle,it quickly
dissipates those disappointments.<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">If the standard
tortilla in Latin America remains the * nixtamalised corn flour tortilla, there
is a multitude of recipes for wheat flour tortillas in the World and even in
countries where it originated! </span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Some do it with lard and butter, others only use
lard. Some add baking powder in the paste and some do not.<o:p></o:p></span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">I chose a simple
recipe that requires few ingredients and gives light and flexible tortillas.<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
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<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Here's what you’ll
need for these wheat tortillas.<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Note: * <a href="http://en.wikipedia.org/wiki/Nixtamalization">The nixtamalization</a><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><u>Ingredients</u>:
(for about 8 tortillas 7/8 inch diameter)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<ul>
<li><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">275 gr or 1 cup and 3/4 cup wheat
flour or all-purpose flour</span></b></li>
<li><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">6 grams or 1 tsp baking powder</span></b></li>
<li><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">3 grams or 1/2 tsp salt</span></b></li>
<li><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">240 ml or a cup warm
water</span></b></li>
<li><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">2 tablespoons
olive oil or regular oil</span></b></li>
</ul>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method</u>:</span></b><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"> If you
knead by hand in a large bowl, sift the flour, baking powder and salt.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Add two
tablespoons of olive oil.</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Pour the water gradually
while kneading (the water you need depends on the type of your flour).<o:p></o:p></span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Knead the dough
for at least 7 minutes. It should be soft and smooth.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Oil the bowl and
the top of the dough.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Cover the bowl
and let stand for 1 hour in a dry place.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">If you use your
food processor as I did, add in the flour, baking powder and salt.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Then add the oil and
half of the warm water.</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Start kneading
and pour the remaining water step by step to have a smooth and soft dough.<o:p></o:p></span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Knead for at
least 7 minutes.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Lightly oil a
bowl and the top of the dough and let it rest in a dry place for 1 hour.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">One hour later,
knead the dough by hand for 5 minutes.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Cut the dough
into about eight equal parts and form into balls the size of a ping pong ball. </span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Oil
the bowl and the dough again, cover and let stand for 40 minutes.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12pt;">Heat a frying pan or a Comal (</span></b><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12pt;">about 25/30cm diameter ) </span></b><b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12pt;">over high heat.</span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Dust lightly your kitchen
worktop and your rolling pin with flour.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Roll each ball of dough thinly without pressing too much.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Cook for about
40 seconds on each side.</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Store each
tortilla cooked in a clean cloth and in a dry place.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">To enjoy
tortillas several possibilities:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Spread cream cheese
over your tortilla ( Philadelphia for example) in the center add pieces of
roasted or fried chicken, lettuce and tomatoes, sprinkle with grated cheese and
roll the tortilla gently.</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Or Spread cream cheese
over your tortilla, in the center add two tablespoon of chili
con carne, grated cheese and roll it.<o:p></o:p></span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Tortilla can also be eaten with ham, cream cheese and thin slices of zucchini or cucumber
sprinkled with fresh herbs (parsley, salad) and salt .<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The
possibilities are endless...<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Tips:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">To save time and
have nice round tortillas, you can use a tortilla press.<o:p></o:p></span></b></div>
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">You can make a
lot of tortillas and freeze them.</span></b><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">What about you? How do you do your tortillas?</span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Thank you for reading and for your comments,</span></b><br />
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Take good care of you.</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZxY5PtYSQhdbeCLL-i5pm4fXz_G273e3GRD7Ukh0ftM65A6NdPWN_ixqKA4MYl9SE19cyNzgXKHRKHlghnys_HtHOUdc6loshaSp_Xpe6rgNlnvXf-v_pgbywWgsC76KypEUDBxJRO83/s1600/Tortilla+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZxY5PtYSQhdbeCLL-i5pm4fXz_G273e3GRD7Ukh0ftM65A6NdPWN_ixqKA4MYl9SE19cyNzgXKHRKHlghnys_HtHOUdc6loshaSp_Xpe6rgNlnvXf-v_pgbywWgsC76KypEUDBxJRO83/s1600/Tortilla+2.JPG" height="640" width="554" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="color: #444444; font-family: "Georgia","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-69533763851510160632014-03-05T16:51:00.000+01:002014-03-21T08:21:34.107+01:00Shrimps and Colombo sauce: a journey in the French Antilles<br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Let's stay in French Antilles...</i></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b>
<span style="color: #444444;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqraboknPZq-GPBd4gdSHOKeIOPnuahWCIPlU2dB7wV9ot0FuW9yucJicfWcbkBrScttFkTXXuTgV39xVfieKjXJhFNKZvNekGwIXt7NweJXpiRJU_gaX3_g9f7eEsVwIWZRDSawbHO9xJ/s1600/Colombo+111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqraboknPZq-GPBd4gdSHOKeIOPnuahWCIPlU2dB7wV9ot0FuW9yucJicfWcbkBrScttFkTXXuTgV39xVfieKjXJhFNKZvNekGwIXt7NweJXpiRJU_gaX3_g9f7eEsVwIWZRDSawbHO9xJ/s1600/Colombo+111.JPG" height="513" width="640" /></a></div>
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<br />
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let's stay
in the Caribbean with this recipe of shrimps and Colombo sauce I made to eat
with the plantin gratin.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Colombo
powder is a variant of curry brought by Indians to French Antilles (around
1862) when they went to work in the fields after the abolition of slavery. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This
spice was adapted locally and then became a typical spice from the French
Antilles.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">As Garam
masala and Ras El Hanout, it is composed of many spices such as cumin, nutmeg, pepper,
cardamom, fenugreek, star anise, cloves etc.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Colombo
sauce can be prepared with beef, pork and chicken along with fish or shellfish.
It also could be used in desserts but to be honest I’ve never tried this and I
do not know how to use it in this case. </span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">However I usually add «five spices» in
my carrot cake which gives a very good taste.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This
Colombo sauce and shrimps recipe make us travel and really brings us to the heart
of the Caribbean.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Try it and
love it!<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Here is
what you need for a successful recipe:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Note:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">*In many
recipes, it is recommended to use fenugreek, mustard and cumin seeds, the
Colombo powder itself already contains all the spices. So if you do not have those
seeds, it doesn’t matter, the taste will be good too.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You will
find Colombo powder in exotic groceries of your town.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>
(serve 2-3 people):<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>For the
marinade</u>:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 clove of
grated de germed garlic</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 green
onion, cut into slices and half of the stem as well</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 teaspoon
Colombo powder</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 bay
leaves</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
tablespoon white vinegar</span></b></li>
</ul>
<br />
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>For cooking</u>:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">500 gr
frozen shrimp or not</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 carrots</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 eggplant</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 large
potatoes</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 stalks of
chives</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 or 4
sprigs of parsley</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 green
onions and half of the stem</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 clove of
de germed garlic</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2
tablespoons oil</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 liter
of water or broth</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1
Tablespoon of Colombo powder</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> Salt</span></b></li>
</ul>
<br />
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method:</u><o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u><br /></u></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The day
before or at least 3 hours before, prepare the marinade.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a bowl,
put the shrimps and add all the marinade ingredients.</span></b></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sprinkle a
tablespoon of vinegar.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Keep shrimps covered with plastic wrap in the fridge.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">When you
are ready to cook, wash and peel vegetables.</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut into cubes eggplant, potatoes,
and carrots.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Clean, peel
and cut diced green onions and half of their stem.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash and
chop the parsley and chives.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">De germe
garlic and cut it into small pieces.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Heat a
saucepan over medium heat.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">* If you
have seeds (fenugrec, cumin...) pour them in the pan and stir them with a spatula
until their fragrance exhales or they take a reddish color and then add the oil onion and garlic <o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you don’t
have seeds, pour 2 tablespoons of oil in the pot and when it begins to heat,
add the green onions and garlic.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Stir well
to avoid burning.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the
vegetables and the Colombo powder. Mix well and pour water or broth to cover
vegetables.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let them
cook until they are melting.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">After this
time add the shrimp and simmer for 15-20 minutes.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Five
minutes before the end add the fresh herbs and salt to taste.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To have a
thick sauce consistency, using your blender, blend together 3 tablespoons
cooked vegetables and 3 tablespoon of sauce, to obtain a liquid puree and
return to pan. Mix well.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Serve hot
with steamed rice, Creole rice, Indian flat bread or gratin plantin.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">It is
really really yummy!<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Tips</u>:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">My recipe
uses shrimps and this is why I did not fry them with onions. I didn’t want to
overcook them.<o:p></o:p></span></b></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">For a
Colombo sauce with meat, sauté the meat with onion and garlic before adding
vegetables and water or broth.</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCQ_ioRY7Q4X8fA3vu5HKe6JU_6m1V8i2gLFTQiJGbq0Q6b3U9RtiocCXA9isMOL9zRccpz-NjmAHqnp8noL1GDv_F7goCzZ8L7U9nOGMjNy4d_dsHgNlNLIjtgRI6Bpc2fJt9V-mjfy-/s1600/Colombo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCQ_ioRY7Q4X8fA3vu5HKe6JU_6m1V8i2gLFTQiJGbq0Q6b3U9RtiocCXA9isMOL9zRccpz-NjmAHqnp8noL1GDv_F7goCzZ8L7U9nOGMjNy4d_dsHgNlNLIjtgRI6Bpc2fJt9V-mjfy-/s1600/Colombo+2.JPG" height="640" width="552" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_xt5U5_pm3OQ5SuBlTJ6IDs5es7EczgDWvePlvj4a00gBdSFsjPhOO8PHHguHRhul7s8AiECsp1cPzlQJxQUZ5NQerht0d9YkdgyFlU8Qkl27gXa785HEaw_W3SAVe_cLTSxm5n9qvsf/s1600/Colombo+pref.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_xt5U5_pm3OQ5SuBlTJ6IDs5es7EczgDWvePlvj4a00gBdSFsjPhOO8PHHguHRhul7s8AiECsp1cPzlQJxQUZ5NQerht0d9YkdgyFlU8Qkl27gXa785HEaw_W3SAVe_cLTSxm5n9qvsf/s1600/Colombo+pref.JPG" height="513" width="640" /></a></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Thank you
for reading. <o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let me know about your ideas. Have you ever prepared the Colombo or a dish close to it? <o:p></o:p></span></b></span></div>
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</span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">How do you
do?</span></b><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-57908429808345748852014-03-03T18:12:00.001+01:002014-03-21T08:21:06.226+01:00Plantin Banana gratin<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Sun in our plate...</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGwPpM6cOlqwFAFDn5G4ro88Ib1qS22TlTqWdp0jrwkgyRkKSBb8Dxt0X51Mv_prLZ5ELDQGLGkIQonUl9FmBD2S69UWS0xnCOccAiCC5wtyqRILIf-ppCuAXkqkY3izixqstCMQ-mViL/s1600/Banane+plantain+1+1+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGwPpM6cOlqwFAFDn5G4ro88Ib1qS22TlTqWdp0jrwkgyRkKSBb8Dxt0X51Mv_prLZ5ELDQGLGkIQonUl9FmBD2S69UWS0xnCOccAiCC5wtyqRILIf-ppCuAXkqkY3izixqstCMQ-mViL/s1600/Banane+plantain+1+1+1.JPG" height="478" width="640" /></a></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">It's not very long ago banana plantain has appeared in supermarkets in
France. </span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">And I am pleased to see that plantain has found its place among the
vegetables we usually buy.</span></b><br />
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Therefore, sweet potatoes, if they are currently much consumed, the use of
plantains is still confidential. And I hope this will change because it is an
endlessly inspiring product that lends itself to recipes ranging from the most
classics to the most originals.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<br /></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">I think unlike some tropical products, banana plantain supports quite well
the journey from Caribbean’s Islands or Africa to Europe. The USA and Canada
are lucky because these products come from nearby (Central America or South
America).</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Plantains are said to have Asian origins (Malaysia and Pilipino). It would
have been brought by European sailors to Africa where they have been finally
developed up to now.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">They are different from the usual banana (the fruit) in many aspects; they
are much longer, they are thicker and have a harder skin.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">We can't eat them raw but we can cook them in various ways, sliced and
fried or boiled.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Plantain can also be eaten ripe or not. As it contains starch, wherever it
is consumed, it can replace rice or pasta.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">The dish I suggest you today is one of the many Caribbean dishes that
combine African and French origins.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Here's what you will need for this dish.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Ingredients (serve 4):</span></u></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<ul type="disc">
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">5 very ripe plantains</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">150 gr of butter</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">50g flour</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">50g potato starch</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">100 ml milk</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">30g Gruyere cheese or Parmesan</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Salt and pepper</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
<li class="MsoNormal"><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Nutmeg (optional)</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></li>
</ul>
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<b><u><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Notes: </span></u></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">For this recipe, you can use a ready bechamel sauce.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Method:</span></u></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Start with the bechamel.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">In a bowl mix the flour and potato starch.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Heat the butter over medium heat.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">When the butter begins to sizzle, add the flour mixture and stir vigorously
for 2-3 minutes.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Add the milk gradually and whisk constantly until you use all the
milk.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Season with salt and pepper.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Add the nutmeg and half the grated parmesan or gruyere.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Cover the bechamel; put a plastic film directly on the sauce.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Preheat oven to gas mark 6, 180 °C or 356 F.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Wash plantains.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Cut off the ends, make an incision in the middle and remove the skin.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Cut bananas into thin slices.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Line a 30 x 18 cm baking dish with parchment paper.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Pour half the bechamel in the bottom of the baking dish.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Arrange the banana slices.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Sprinkle some cheese on the bananas.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Then spread the remaining bechamel.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Bake for about 25 minutes.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">I served this with a yummy Colombo shrimp casserole! (West Indies curry)</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">This gratin is also good with fish or meat dishes.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">The combination of ripe plantains, cheese and bechamel makes this a yummy
dish.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Kitchen tips</span></u></b><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">:</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">For this recipe, I used very ripe plantains. I bought them yellow and I
left them</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">in my kitchen for 3 days until they become black.</span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">You can make this recipe using ripe bananas, in this case boil the bananas
for 10 minutes. Dry them and cut them into slices.</span></b></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">What about you? Have you ever tried plantains? What is your favorite way to
cook them?</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;"><br />
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Thank you for reading and for your comments.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">Hope you will try and appreciate this recipe.</span></b><span lang="EN-US" style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #444444; font-family: Georgia, serif;">See you soon</span></b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-32451668486857308082014-03-01T08:40:00.000+01:002014-03-21T08:20:36.202+01:00Spaghettis alle Vongole: Italian colors in your plate<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><i>A summer in Italy...</i></span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54ioHyC7AcfUR2P9frEOuhU5A74EDhVEP5-haHFxnMJYQeALEoT2n0eObqYVrTfUcpQSgkB-KXtZObzLCMmdxCcNJw1h52GQauo4mvxZhUmbzYlSd2iexZWiZXSrTHZ6L6ObfWkHPdd0P/s1600/Spaghettis+alle+Vongole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54ioHyC7AcfUR2P9frEOuhU5A74EDhVEP5-haHFxnMJYQeALEoT2n0eObqYVrTfUcpQSgkB-KXtZObzLCMmdxCcNJw1h52GQauo4mvxZhUmbzYlSd2iexZWiZXSrTHZ6L6ObfWkHPdd0P/s1600/Spaghettis+alle+Vongole.jpg" height="640" width="492" /></a></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">Italy has probably the ranking of specialties
which are interpreted all over the world! Consider just the pizza, it has almost
become international! </span></b><b><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Different areas of the world have<span class="apple-converted-space"> </span></span><em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">local</span></em><span class="apple-converted-space"> variations on the type of<span class="apple-converted-space"> pizzas</span></span></b><b><span lang="EN-US">. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US"><br /></span></b></span>
<b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;">This remember me
that I ate the most spicy pizza I’ve ever eaten (I mean for my own taste) ...
It was in Haiti a few years ago in<a href="http://en.wikipedia.org/wiki/Port-au-Prince"> </a></span><span style="color: blue;"><a href="http://en.wikipedia.org/wiki/Port-au-Prince">Port au Prince</a></span><span style="color: #444444;"><a href="http://en.wikipedia.org/wiki/Port-au-Prince"> </a>(the main town) and also to the
</span><span style="color: blue;">Haitian Cap</span><span style="color: #444444;"> . </span></span></b><br />
<span style="color: #444444;"><b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;">My cousin was very happy to invite my sister and I to a “western restaurant” to
eat something different from the traditional <i>“di ri ak ti poi”</i> (rice and
peas),that I love too. </span></b></span><br />
<span style="color: #444444;"><b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;">At the restaurant we ordered pizzas ... But we couldn’t eat
them at all! They were not bad but so hot. It was like to have fire in your
mouth! With the usual ingredients as ham, mushrooms and cheese, they added thin slices of
Habanero pepper. </span></b></span><br />
<span style="color: #444444;"><b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;">Just to remember,Habanero pepper is the strongest of the world. It
is graded 10 which is the top. I really suffered that day.<o:p></o:p></span></b></span><br />
<span style="color: #444444;"><b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> Pastas have known the same destiny as
pizzas. They are cooked everywhere and there is a multitude of pasta
recipes. Everyone adores them.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;">In one of my favorite Italian restaurants in
Paris, in Montmartre (in the district </span><span style="color: blue;"><a href="http://les%20abbesses/">Les Abbesses</a></span><span style="color: #444444;">), they serve an unpretentious
Spaghetti alle Vongole to die for! This dish is sufficient in itself
and as many Italian meals it doesn’t require lot of ingredients but good quality.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">So here's how I do it.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Notes</u>:<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This recipe needs about 30 minutes of
preparation. I use wine in my recipe, but it can be done without it. Just
remove it from the recipe if you don’t use alcohol. Please try to use a good olive oil
if you can.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients </u>: (serve 4)<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<ul>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1kg of clams</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">450 gr of spaghetti or linguine</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 cloves of garlic</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">10 cl of white wine</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 small bunch of parsley</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 sprig of cherry tomatoes</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2.5 tablespoons of olive oil</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt</span></span></b></li>
</ul>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method</u>:<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Check clams and discard any that are opened.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Soak clams 30 minutes in a large container of water
and lemon<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Then wash several times with cold water. And
drain.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the garlic into small pieces .<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash and chop finely the parsley. Book.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Clean and cut the cherry tomatoes in half .<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a large pot, heat 2 tablespoons of olive oil
over medium heat, add ¾ of the chopped garlic and let it brown without burning.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the clams, stir well and cover the pan. Cook
until the clams are opened. They will release their water.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour the white wine in the clams pot and mix well,
reduce heat if necessary.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the chopped parsley and stir. Continue
cooking 2 minutes more. Remove from heat.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cook the pasta as indicated on the package not overcooked.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Drain but do not rinse the pasta and set aside.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour the pasta into the pan containing the
clams and mix well. <o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt to taste and mix again.<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<span style="font-family: Georgia, Times New Roman, serif;"><b style="color: #444444;"><span lang="EN-US">Use the rest of olive oil to fry the </span></b><b style="color: #444444;"><span lang="EN-US"></span></b><b style="color: #444444;"><span lang="EN-US">cherry tomatoes and the remaining garlic.</span></b></span></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the tomatoes on each plate and serve immediately.
<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I hope you will enjoy this trip in Italy<o:p></o:p></span></span></b><br />
<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u><span lang="EN-US">Tips</span></u></b><b><span lang="EN-US">:<o:p></o:p></span></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To avoid the pastas to become dry I keep a
little water in their pan before using them.</span><o:p></o:p></span></b></div>
Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-64859530958416060042014-02-27T14:40:00.003+01:002014-03-21T08:19:44.358+01:00Pumpkin soup with chickpeas: a bridge between India and the Maghreb<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyKogoJNZyxTTQDvBTDRRaGNtcr0sNzmAydh9lNEgjt7fcO4CrHx99GUWivFH0bSSNbqyocGeOenP5Cy3i13d4hBS7-yOmwqo8cBCVmCUSxq6ascJp5KemhtlUubfRl7bQGA9Q5hZK_ju/s1600/Photo+soupe+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyKogoJNZyxTTQDvBTDRRaGNtcr0sNzmAydh9lNEgjt7fcO4CrHx99GUWivFH0bSSNbqyocGeOenP5Cy3i13d4hBS7-yOmwqo8cBCVmCUSxq6ascJp5KemhtlUubfRl7bQGA9Q5hZK_ju/s1600/Photo+soupe+2.JPG" height="481" width="640" /></a></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I suggest
you today a simple soup recipe. It is a recipe among those I love cooking
winter evenings. It is cooked with seasonal products and sometimes I do it
after work because it requires little time. To change a little bit from classic
soup recipes, I subtly use spices such as the famous Ras El Hanout used in the
couscous and the Indian Garam Masala or the West Indies spice called Massalé. The
result is amazing and delicious. <o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">So for a
good and comforting winter soup you will need: <o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u>
(serve 4):<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 slice of
pumpkin (about 600 gr)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 large
carrots</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 large
floury potato</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 leeks</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 stalks
celery</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 small can
of chickpeas (about 50 gr)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 onion</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">A
tablespoon of olive oil</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2
tablespoons cream cheese (optional)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">½ teaspoon
Ras el Hanout</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">½ teaspoon
Garam Massala or Massalé</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 pinch of
cumin</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 liter of
chicken stock</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt</span></b></li>
</ul>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Method:</u><o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash, peel
and coarsely cut the pumpkin, potato and carrots.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Clean the
leeks and celery and cut into rings.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the
onion into small dice.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Heat a
tablespoon of olive oil in a wide pot.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sauté the
onions and add the pumpkin, carrots and potato.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the
spices but not the salt yet and stir well.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the
chicken broth.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cook the
vegetables for about 25 minutes.<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Then add
the leeks and celery stir and cook for 15 minutes.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Once the
vegetables are cooked, remove the pan from the heat.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour the
vegetables in a blender with the chickpeas and cream cheese and half of the
cooking water. Blend well. You must have a creamy soup. Add some cooking water
if necessary.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Return the
mixture to the saucepan and bring to low heat.<o:p></o:p></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> Add salt to your taste and stir.<o:p></o:p></span></b></span></div>
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<span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444;">Serve with
some chickpea seeds on top.</span><o:p></o:p></b></span></div>
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<span lang="EN-US"><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I enjoy this soup with toasted slices of bread or Indian flatbreads such as naan , chapati and paratha or the Magrebhian batbout bread ...</span></b></span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><span lang="EN-US"><span style="color: #444444;"><br /></span></span>
<span lang="EN-US"><span style="color: #444444;">Enjoy!</span></span></span></b></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-17221371750491226452014-02-26T15:52:00.002+01:002014-03-21T08:22:18.830+01:00Smoked Chicken and Okras: a come back to the origins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMxAKO4eCdXpiCT-Ttqk6pPBMKOTydUiomrtmxV1xSmNsyEAhXCkuyy0raJKjI1pnfikfRMGMnKZ7OZbwI3jdh3Tg7Js4GuMbkJ337YRYWT0oXE83A6qbX-CnnT6okCAU7sfSYjW0wiIZ/s1600/Poulet+fum%C3%A9+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMxAKO4eCdXpiCT-Ttqk6pPBMKOTydUiomrtmxV1xSmNsyEAhXCkuyy0raJKjI1pnfikfRMGMnKZ7OZbwI3jdh3Tg7Js4GuMbkJ337YRYWT0oXE83A6qbX-CnnT6okCAU7sfSYjW0wiIZ/s1600/Poulet+fum%C3%A9+1.JPG" height="406" width="640" /></a></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This is one of the great classics of my family
and that could also be a study for those interested in migration flows to the
welcoming kitchen's countries.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">New York is a perfect example, we can say that
all the world's cuisines are represented. There would be more than 150
languages but in reality the number would be 800! That shows the variety of
dishes in the world found in New York. And it is the same in Paris.<o:p></o:p></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;"> Sophie
Knapp of Radio France summarizes well this in her documentary on </span><span style="color: #3d85c6;">"Culinary
migration - Kitchen as identity." She rightly says that</span><span style="background-color: white;"><span style="color: #3d85c6;"> "</span><i><span style="color: #3d85c6;">migration is not
confined to population movements. Migrating, women and men often carry in their
luggage items, kitchen utensils, but also their culinary expertise and food
practices, seeking to transplant or to adapt them in their host country"</span><span style="color: #cccccc;"> </span></i></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This perfectly illustrates the recipe of Smoked Chicken with Gumbo sauce.</span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This
dish has been invented from scratch by Africans in France. I don't
really know which recipe in Central Africa, South or West Africa can be matched
to Smoked Chicken and Gumbo sauce. So if you know more about it, I’ll be glad
to hear you! </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">African families in France often eat this dish with «a fine
semolina polenta » meant to replace the invigorating “Fufu paste” made with
cassava flour. </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The preparation is the same: You bring water to a boil and then throw in
the fine semolina and turn with a spatula until the mixture becomes like a
polenta. </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This semolina polenta usually accompanies many stews.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Okra or Gumbo is a very old vegetable. It was
cultivated in Egypt two centuries before JC. And have been brought from Africa
to Europe by the Moors during major invasions. It is used in most Mediterranean
countries such as Greece and Turkey. We find gumbos in Africa, and also
in the US (especially in the South), where it was introduced by African slaves.
<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">To talk about our smoked chicken, my family has
naturally adopted this recipe for years and we don’t exactly know when we ate
it for the first time! </span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This is a simple recipe, cheap and tasty, that requires
little ingredients and which can be eaten in winter and summer.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Notes</u>:<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In France, smoked chicken and okras are sold in
supermarkets. They can also be found in exotic groceries. The gumbo sauce can
be adapted to different kind of meat or fish.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">So for this simple dish you will need:</span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u><span lang="EN-US">Ingredients</span></u></b><b><span lang="EN-US">: (serve 4/5)<o:p></o:p></span></b></span></div>
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<ul>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 Smoked chicken</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 small onion</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">8/10 fresh or frozen okras</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">A fresh tomato</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">150 grams of tomato pulp</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 Habanero chili pepper, not cut, not drilled or
damaged (Hot pepper brings flavor but it is optional)</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">½ liter of chicken broth</span></span></b></li>
<li><b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt to taste</span></span></b></li>
</ul>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u><span lang="EN-US">Method</span></u></b><b><span lang="EN-US">:<o:p></o:p></span></b></span></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cut the chicken into pieces.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">* As smoked chicken is often fat, I began by
heating a pan without fat, I put chicken pieces first to sweat and I add 5 ml water,
just for degrease. Five minutes after boiling, I threw the water and I keep the
chicken in a bowl. I do not rinse the pot.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash the hot pepper without removing stalks and
set aside (out of reach of children).<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash gumbos cut the stems and topped them. Cut
into slices about 3 or 4 inches thick and set aside.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Chop the onion into small cubes.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Wash and coarsely cut the tomato.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Put the pot that contained the chicken over
medium heat and sauté onions.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add the chicken and cook a few minutes.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Then add the fresh tomato and the tomato pulp
and its juice. Stir.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour in the chicken broth, the liquid should
cover the chicken.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Bring to a boil over medium heat for 20
minutes.</span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="color: #444444;"><span lang="EN-US">Add the sliced </span></b><b style="color: #444444;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-family: "Cambria Math";"></span></b><b style="color: #444444;"><span lang="EN-US">gumbos, stir
gently and add the hot pepper in a corner of the pot.</span></b></span></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Leave to cook for another 15 minutes.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Taste and add salt if necessary.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">At the end remove the pepper (Do not keep it,
it is extremely hot)<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US" style="font-family: Georgia, Times New Roman, serif;"><span style="color: #444444;">Serve with white steamed rice, polenta, grit, or
</span><span style="color: blue;"><a href="http://travellingpapilles.blogspot.com/2014/02/ablos-steamed-beninese-semolina-bread.html">ABLOS</a>.</span><span style="color: #444444;">..<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u>Kitchen Tips: </u><o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Hot pepper in this dish is optional. It's
better not to use it if you are not sure because it is very hot. I put it in
the pot with the stem to be sure not to drill it. If you cannot find okra or if
you do not like it, you can replace them with sliced leeks or with carrots and peas. It’s also very
good.<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I hope you will try this dish and enjoy it<o:p></o:p></span></span></b></div>
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<b><span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">See you</span><o:p></o:p></span></b></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-20609972855643912802014-02-24T17:21:00.002+01:002014-03-21T08:19:16.405+01:00Simply Naan Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9nZSVDQH4R3IkRizjk20RWc2stjqTjeiBYdTRFdITJmI15hZQFRNuHeAgFV5pJ84ah1LgnfawqziCjmN8R2Rn_kJ-6tE55yDSegMJ_ZrERqF0VRmwtGkwquOHFxtZ9VDFXdTf3-PZ8na/s1600/Naan+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9nZSVDQH4R3IkRizjk20RWc2stjqTjeiBYdTRFdITJmI15hZQFRNuHeAgFV5pJ84ah1LgnfawqziCjmN8R2Rn_kJ-6tE55yDSegMJ_ZrERqF0VRmwtGkwquOHFxtZ9VDFXdTf3-PZ8na/s1600/Naan+1.JPG" height="404" width="640" /></a></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The naan bread was brought from Iran and Afghanistan in India under the aegis of Monghols Princes who ruled there for more than 3 centuries. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The contribution of the Monghols people to the Indian art, to the architecture ( The<a href="http://whc.unesco.org/en/list/252"> Taj Mahal</a> is a contribution of a Monghol Prince) and kitchen is considerable. There were numerous overlaps between the two cultures that gave a refined and original art.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To return to the naan bread, it is a leavened bread originally baked against the walls of an oven called the Tandoor . </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Has to adapt to modern life, naan can be cooked in an electric oven or stove and gives satisfactory results. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>This bread accompanies savory dishes as curries and more. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>While in the West we love Cheese Naan , it is for its part not cooked in India.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The Naan bread is very popular in Afghanistan, Iran and Pakistan. We find variations in Turkey (Lavash Bread) and Armenia.</span></span></b><br />
<b><span style="color: #444444;"><br /></span></b>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>The secret of making naan bread lies in the moisture provided to the dough through the yogurt and water. </b></span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>It is also in the kneading of the dough in order to have a soft paste.</b></span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>There is a multitude of naan bread recipes. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I offer here my version. It gives a soft and light bread.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For 7 or 8 Naan breads:</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients:</u></span></span></b><br />
<b><span style="color: #444444;"><br /></span></b>
<br />
<ul>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>250 gr all purpose flour or Indian flour Maïda</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>3 Tbsp of plain yoghurt</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 egg</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>About 1 cup and 1/2 cups water (depending on flour)</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>A tablespoon of oil for the dough</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>A little oil to brush the dough</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>Ghee (clarified butter) or salted butter</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>Nigella seeds (optional)</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>7g active yeast</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>2 grams of baking powder</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>A pinch of salt</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>A teaspoon of sugar</b></span></li>
</ul>
<b><span style="color: #444444;"><br /></span></b>
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Notes</u>: </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">It takes about 1h and 30 min to the total preparation. The best thing is to have a pizza stone when baked naan in oven. But it also works with a baking sheet.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Method:</u></span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dissolve the yeast in 2 tablespoons lukewarm water and let stand 5 minutes.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a small bowl beat the egg, set aside. Whisk the yogurt to make it smooth.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In the food processor, pour the beaten egg, yogurt, tablespoon oil, salt and sugar and mix.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnXdmHAZidtAZd-zwozEI4Ou0S6lQOAmStOCqPXsusaSfuecxiKYglt8gtFixv2kMo9hG1jeWw_35QP-fYe2LF3orrMQ-bCAJtnZAUsoZwVJ1t89zqRqnZBXyg6t4fCyqQJlXINzzn7OY/s1600/Naan3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><span style="color: #444444;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnXdmHAZidtAZd-zwozEI4Ou0S6lQOAmStOCqPXsusaSfuecxiKYglt8gtFixv2kMo9hG1jeWw_35QP-fYe2LF3orrMQ-bCAJtnZAUsoZwVJ1t89zqRqnZBXyg6t4fCyqQJlXINzzn7OY/s1600/Naan3.jpg" height="320" width="320" /></span></b></a><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Mix the flour and baking powder.</b></span><br />
<b><span style="color: #444444;"><br /></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the flour, the yeast and start adding water step by step. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Blend well. You must have a sticky but not liquid paste. (You might not need all the water, it’s depend on your flour) Add a little water if necessary and mix at least 8 minutes.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Lightly oil a wide bowl, pour in the batter. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Place a plastic wrap loosely directly on the dough. This Prevents the dough from drying out</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cover the bowl with a clean towel and place in a warm dry place for at least 1 hour. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">The dough should double in volume.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">After this time, knead the dough by hand for 5 minutes. Form 7 or 8 equal lumps (not too small), cover again with the plastic wrap and let stand 15 to 20 minutes in a warm and a dry place.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to maximum (I used my mini pizza oven it goes up to 360 ° C or 680°F).</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Flour a board and your rolling pin.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Take a lump and dust lightly with flour (use flour lying on the board) and gently flatten each lump until it's no more than 1/2 cm thick. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You can add nigella seeds and lightly press the dough with the rolling pin.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place the bread on the pizza stone or baking sheet. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">The oven must be very hot.</span></span></b><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Breads cook quickly, less than 4 minutes. So you should watch them carefully.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You can bake 4 breads at the same time.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place the breads on a plate and lightly brush with salted better or ghee.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">Kitchen Tips: </span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;">In the winter I let the dough rise in my 5 min preheated vacuum microwave .</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span>
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Try this recipe you will be delighted to make your naans yourself!</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I'll be glad to get your comments about this recipe.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>See you soon</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-4601788415153608092014-02-19T11:22:00.001+01:002014-03-21T08:16:07.094+01:00Palets Bretons:French cookies with the Bordier Butter<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaQGobWcVD5C1ALCYOtXKk9OfnvZUr6F2eshCdthDYxCB6MBsw0KBNJzUvDTe0rRzL9rIClf6v13IlW2AemZeLj3tgljpliM2PRH2mfwqaE-mzLD93j_iqPy-9nr51SCJmflhaKz3EQTh/s1600/photo+palets+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaQGobWcVD5C1ALCYOtXKk9OfnvZUr6F2eshCdthDYxCB6MBsw0KBNJzUvDTe0rRzL9rIClf6v13IlW2AemZeLj3tgljpliM2PRH2mfwqaE-mzLD93j_iqPy-9nr51SCJmflhaKz3EQTh/s1600/photo+palets+2.JPG" height="320" width="276" /></span></a><span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In France we
are lucky to get very good culinary products and those who make them put them
in spotlight.</b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>French artisans encouraged by the trend back to culinary
traditions compete for perfection in the manufacture of local products or deli.</b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>There is a real escalation , there is the best Chocolatier , the best Baker ,
the best Butcher, the best of the best
... </b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I admit that sometimes we get lost a bit, so that was tasted here is as
good as there. It is difficult to say which is better than the other. Sometimes
I go to a good Chocolatier and say «this is the best of France " and go to
another and say, "This is the best of France!" </b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Finally everything is
a matter of taste and sensitivity.<o:p></o:p></b></span></span></div>
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<b><span style="color: #444444;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="font-family: Georgia, Times New Roman, serif;"></span></span><br /></span></b>
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">I heard of
</span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.lebeurrebordier.com/portail.php">Bordier butter</a></span><span style="font-family: Georgia, 'Times New Roman', serif;"> in a TV show. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">The talented and too discreet Chief </span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://theculturetrip.com/europe/france/articles/ma-tres-de-la-gastronomie-top-ten-french-chefs/">Rougi Dia</a></span><span style="font-family: Georgia, 'Times New Roman', serif;"> who currently heads the </span><span style="font-family: Georgia, 'Times New Roman', serif;">Buddha Bar</span><span style="font-family: Georgia, 'Times New Roman', serif;"> restaurant in Paris, was
invited to do a blind test of three different types of butter.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">She had found the
first acceptable, then the second butter was better than the first without
being exceptional. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">And for the third, she immediately said something like </span><span style="font-family: Georgia, 'Times New Roman', serif;">"Oh the Butter Bordier, we immediately recognize its taste"</span><span style="font-family: Georgia, 'Times New Roman', serif;"> I’ve been interested
to know more about this butter and its history. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">So I did some research on the internet and then I bought a slab of salted Bordier butter. Honestly this
butter has nothing to do with what I've eaten so far. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The Bordier butter is a churned
butter manufactured in the purest tradition of French creamery. </b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>What surprised
me is that in addition to conventional soft butter and salted butter, the house
also makes Yuzu butter (Japanese citrus), seaweed butter, Espelette pepper butter
etc.</b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I'm not advertising here, but the product is exceptional enough to be
underlined. I chose to make the famous French cookies, Palets Bretons in French.</b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>So it’s a come back to the origin for this
butter manufactured in <a href="http://www.st-malo.info/">Saint Malo</a>. I found the recipe in the French <i>magazine Country House, Cuisine du Terroir</i>.
<i>This is a Christelle Captain recipe</i>.<o:p></o:p></b></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<b><span style="color: #444444;"><br /></span></b>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>For some good Palets
Bretons you will need:</b></span></div>
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</div>
<ul>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>250 gr of all pupose flour</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>150 gr soft
salted butter (butter of your choice)</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>100g caster
sugar</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 teaspoon
orange blossom water</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 drop of
vanilla extract</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 egg</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 egg yolk
for gilding</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>A little
water</b></span></li>
</ul>
<b><span style="color: #444444;"><br /></span></b>
<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>Method</u>:<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>An hour
before the preparation put the butter at room temperature.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In a bowl,
mix the flour and sugar.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cut the
butter into pieces and add to flour and sugar mixture.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the
vanilla extract and sand the preparation (kneading with the fingertips).<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add the egg
and the orange blossom water, a tablespoon of water, continue to knead and form
a ball.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Wrap the
dough in a plastic wrap and let it rest in the fridge no more than 20 minutes.
Beyond the dough will be too difficult to work.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Preheat oven
to gas mark 6 or 180 ° C.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Lightly
floured sheet of baking paper and your rolling pin, roll out the dough on the
paper 5 mm thick.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cut circles
with a fluted pastry cutter. Remove the excess dough gently. Make streaks with a
fork on the round cut dough.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Beat the egg
yolk with a little milk and brush the round cut evenly. Bake 10 minutes.</b></span></span><br />
<b><span style="color: #444444;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="font-family: Georgia, Times New Roman, serif;">Those
French cookies cook quickly and should be golden.<o:p></o:p></span></span></span></b></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Reform a
ball with the remaining dough, spread and cut circles of dough, brush with egg
yolk and bake, this until the end.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Those
cookies are really delicious with a cup of tea or coffee.<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Enjoy!<o:p></o:p></b></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Thank you to
share your comments<o:p></o:p></b></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-themecolor: text2;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I’ll be glad to see you there again</b></span></span></div>
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<span lang="EN-US" style="color: #1f497d; mso-ansi-language: EN-US; mso-themecolor: text2;"><br /></span></div>
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<span lang="EN-US" style="color: #1f497d; mso-ansi-language: EN-US; mso-themecolor: text2;"><br /></span></div>
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<span lang="EN-US" style="color: #1f497d; mso-ansi-language: EN-US; mso-themecolor: text2;"><br /></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Good smoothie good energy...</b></span><br />
<br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I love early mornings , the city is still asleep and you have the feeling to own it. I like to arrive early in the morning when I first discover a country and to see the city comes alive hour after hour. The people gradually take ownership to the city and the empty streets you've seen a few hours ago become totally differents. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Above all I love breakfast, I think this is my favorite meal. If I often have a fast breakfast before going to my office, I spend more time on weekends.</b></span><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">It weekly consists of a smoothie, biscuits, and of the so important coffee and milk. </b><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I usually keep french crêpes, pancakes and other pastries and homemade bread for the weekend so I can really enjoy.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The mango smoothie is one of my favorite. It requires very little ingredients and give you energy afterwards.</b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So for a good smoothie breakfast you will need:</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Ingredients</u> : (serves 2)</span></span></b><br />
<ul>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>The star, a ripe mango</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>25.5 cl of milk</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>4/5 tablespoons plain yogurt or buttermilk</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>2 tablespoons maple syrup</b></span></li>
<li><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b>1 drop of vanilla or bitter almond (or any other flavor)</b></span></li>
</ul>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><b><u>Method:</u></b></span><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Wash and peel the mango. </span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">Then cut it coarsely.</span></span></b><br />
<b><span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In your food processor, add the mango pieces , first pour in 25 cl of milk, the yogurt or the buttermilk and blend well.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add maple syrup, vanilla extract , blend again.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>If your lassi is too thick add the remaining milk.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Taste and adjust to your liking.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Enjoy it quickly.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>See you for another smoothie recipe</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-31143902925436936192014-02-12T15:47:00.003+01:002014-03-21T08:12:19.581+01:00Chinese style rice and ground meat<div class="MsoNormal">
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<span lang="EN-US" style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: small;"><i>A Chinese frustration and a total improvisation of a Chinese-inspired dish...</i></span></h3>
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<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Last weekend, my friend and I went to the
Chinatown of Paris for shopping. I have some favorite places for Asian kitchen
ingredients.</b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>There is also my favorite Chinese bakery to the number 62 of
Choisy Street. It is one of the most ancients Asian Bakery in Paris, held by
the same family for a long long time. Specifically opened since 1976. </b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>This
Pocket Bakery is a real torture for the taste buds. You just want to taste all
specialities! There you find some
delicious fried or steamed stuffed buns as Banh Bao or Chinese patties stuffed
with meat and Curry, Chinese eggs custard tarts, some cakes filled with sweet
soybean paste and full of other pastries that I can't quote.</b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span lang="EN" style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #444444;">I’ve been first
introduce to the Chinese steamed cake </span><span style="color: blue;">Ma
Lai Go</span><span style="color: #444444;"> in this bakery and since that day this cake became a part of my
culinary repertoire as the carrot cake
or "the Cake of Sunday". </span></b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A few meters from the Chinese Bakery there is an
Asian supermarket, The Paris Store offers a wide range of Asian and Oriental products and ustensils.I go there at least once a year.<br /><o:p></o:p></b></span></div>
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<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>After our shopping we had a lunch in the
Vietnamese-Thai-Chinese restaurant in front of the Bakery. I ordered a Pad Thaï.
I was so disappointed when after a so long wait, I’ve been served a plate of
wet and slimy noodles! No color, no fragrance, no taste, no no no! I could not
really tell what I had in my plate; fried eggs? Soybean? Shrimps?</b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>After an
attempt to eat with chopsticks I finally gave up and asked for a fork. The dish
of my friend was not good either; some chunks of chicken and a few bamboo
shoots was swimming in a red curry sauce and coconut milk cut with water. </b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>It
was a so disappointing lunch and a so bad idea to stop by there. For sure we’ll
never go back in this restaurant. <o:p></o:p></b></span><br />
<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Later in the evening, I improvised a Chinese style
dish because I was so frustrated. I still had ground meat and some cooked rice
in the fridge… The Eggs and the Chinese condiments I bought the same day helped
to do the job! </b></span></div>
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<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Here is the result of a frustration and my version
of Chinese style rice and ground meat:<o:p></o:p></b></span></div>
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<span lang="EN" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients</u>:</b></span></div>
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<ul>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span lang="EN-US" style="text-indent: -18pt;">500
gr cooked rice (preferably Thaï rice)</span></span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN-US" style="text-indent: -18pt;">350 gr ground meat </span>(half ground beef and falf ground porc)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 eggs</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">150 gr peas</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 Chinese garlic stems (or a green oignon)</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 Tbsp clear soy sauce</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 Tbsp sweet soy sauce</span></b></li>
<li><b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 Tbsp canola oil</span></b></li>
</ul>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b>
<b><u>Method:</u></b></span><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Finely chop the Chinese garlic or green onions (easier to find) if you
don't have Chinese garlic.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Heat a tablespoon of oil in a wok preferably or a large saucepan.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Add the chopped garlic and ground meat. Remove the meat with a fork so it does
not stick. Stir well. Make sure that the meat does not stick in the bottom of
the pan.</span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Add the peas to the meat and stir gently.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Add the cooked rice and pour the clear soy sauce and sweet soy sauce in the
preparation. Mix it gently. Taste and adjust the seasoning. You can add a
little bit more sweet soy sauce if needed.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">In a frying pan, heat a tablespoon of oil. Pour the eggs beaten and cook for
a few second stirring.</span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b>
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Remove the Pan from the fire and scramble the eggs.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Gently mix the eggs with the rice and the meat.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Serve hot.</span><span lang="EN-US"><o:p></o:p></span></span></b><br />
<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN"><br /></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">For a full meal you can serve with vegetables.</span><span lang="EN-US"><o:p></o:p></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">Enjoy!</span><span lang="EN-US"><o:p></o:p></span></span></b></div>
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<b><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span lang="EN">From our last step of this culinary morning we brought small angels cakes.
We bought them at the new parisian Tea Room CIEL, n°2 Monge Street. We chose
Yuzu and Vanilla flavors. They were delicious. (I'll give soon a first opinion
on the new tea room CIEL). Here are some pics of those yummy cakes.</span><span lang="EN-US"><o:p></o:p></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxbeoi9VmRrBU7Urw_coxZXgB0oFYqf6fEbYqp4JeKRw8I1XR83KvS9A4Wi93DHLdDRlZTIB9dOry6uXFfRaTwbFkswGeX_51mQwxXdUXZibQvmBtnGfUjxAvhUGb6iGuHOxBbx1wqOkZ/s1600/PHOTO+6+CIEL.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxbeoi9VmRrBU7Urw_coxZXgB0oFYqf6fEbYqp4JeKRw8I1XR83KvS9A4Wi93DHLdDRlZTIB9dOry6uXFfRaTwbFkswGeX_51mQwxXdUXZibQvmBtnGfUjxAvhUGb6iGuHOxBbx1wqOkZ/s1600/PHOTO+6+CIEL.JPG" height="640" width="552" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-53811850592918420922014-02-05T11:56:00.001+01:002014-03-21T08:11:15.844+01:00Ablos steamed Beninese semolina bread<div class="MsoNormal">
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<b id="yui_3_13_0_ym1_1_1391453067119_25275" style="background-color: white; font-size: 16px;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><i>Ablos /Abolo/ steamed Beninese semolina bread: Failures and success finally !</i></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignA_Oo75PZNTHrzs0L6RnHx7iUxTWUNUEODpKb32DBuz_IKNRZ649fyaLLGWZQJ9wcFd_rDYNTfLyfVrZJIQqEUyIpO5Hpvgfqf72rZoiNSQvG-4qcxrVoG6oqC5dAftIUv9NOKY2oJDI/s1600/Ablos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEignA_Oo75PZNTHrzs0L6RnHx7iUxTWUNUEODpKb32DBuz_IKNRZ649fyaLLGWZQJ9wcFd_rDYNTfLyfVrZJIQqEUyIpO5Hpvgfqf72rZoiNSQvG-4qcxrVoG6oqC5dAftIUv9NOKY2oJDI/s1600/Ablos.JPG" height="640" width="482" /></a></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span id="yui_3_13_0_ym1_1_1391453067119_30275"><span id="yui_3_13_0_ym1_1_1391453067119_30274" lang="EN-US" style="line-height: 18.399999618530273px;">I already told about all my attempts to cook steamed Beninese breads called Ablos. </span></span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">They are originally cooked to the term of a long process in Africa (Togo/Benin/Cameroon…). </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">Corn grains are soaked for a few day then they are drained and finely ground. Water and sugar are then added to the paste to form a smooth batter. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">This batter is fermented for hours until it doubles in volume. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">Some Banana leaves or small molds are filled with the batter and the bread is steamed 15 minutes. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">They are enjoyed with grilled meat, chicken or fish and tomato sauce for example. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">Since this process is too long, The Beninese people living in Europe or in the US have simplified the recipe. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">The result is</span><span lang="EN-US" style="line-height: 18.399999618530273px;"> just as </span><span lang="EN-US" style="line-height: 18.399999618530273px;">good and quite similar to the Chinese steamed honeycombs cakes (</span>Bánh Bò)<span lang="EN-US" style="line-height: 18.399999618530273px;"> or Indian g</span><span lang="EN-US">round rice dumplings (Idli)</span><span lang="EN-US">. </span></b></span></div>
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<span id="yui_3_13_0_ym1_1_1391453067119_30356" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">I</span><span id="yui_3_13_0_ym1_1_1391453067119_30355" lang="EN-US" style="line-height: 18.399999618530273px;"> definitely adopted these breads since some friends have made me discover them. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">I usually buy them to Beninese women who</span><span lang="EN-US" style="line-height: 18.399999618530273px;"> perfectly cook them</span><span lang="EN-US" style="line-height: 18.399999618530273px;">. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 18.399999618530273px;">I have really struggled in my attempts to succeed in having fluffies and yummies ablos. I was desperate.</span></b></span><br />
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<span lang="EN-US" style="line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A couple of week ago I decided to try again. I didn’t get the result I was expected to but I was close to it. </b></span></span><br />
<span lang="EN-US" style="line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I tried again but I added more water. And… I got light and delicious steamed bread. </b></span></span><br />
<span lang="EN-US" style="line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I took them to my sister’s home for lunch. I told her: “I bought some ablos” do you want to try?” </b></span></span><br />
<span lang="EN-US" style="line-height: 18.399999618530273px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>She tasted them and said “they are good, let’s eat them with the oxtail stew and okras that I cooked”. They were really good with the stew, so yummy.</b></span></span><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 18.399999618530273px;">I finally and proudly confess to my sister that I made the ablos by myself.</b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">These Beninese steamed buns</span><span lang="EN-US" style="line-height: 18.399999618530273px;"> </span><span lang="EN-US">can be made with rice flour or fine semolina or both. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">They can also be made with a mix of corn flour and tapioca. </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">The possibilities are endless if the rules are respected. </span></b></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">Here are all the details to succeed these delicious muffins steamed...</span></b></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>For Fine Semolina and rice flour Ablos:</b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Ingredients you’ll need (make about 15 ablos):</b></span></span></div>
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<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> 1 cup fine semolina</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> 1 cup rice flour (not glutinous rice)</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> 1 cup potato starch</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> <span lang="EN-US" style="line-height: 16.866666793823242px;">2 ½ </span>cup lukewarm water</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US" style="line-height: 16.866666793823242px;"> ¼ </span>cup lukewarm water to dissolve the yeast</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> 2 Tbsp white sugar</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> 1 tsp and <span style="line-height: 16.866666793823242px;">½ </span>tsp yeast</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span style="line-height: 16.866666793823242px;"> ½ </span>tsp baking powder</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> A pinch of salt</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b> Oil for the molds</b></span></li>
</ul>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You will also need:</b></span></div>
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<li id="yui_3_13_0_ym1_1_1391453067119_30289"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A food processor (if you choose to but not necessary)</b></span></li>
<li id="yui_3_13_0_ym1_1_1391453067119_30297"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A large bowl and a spatula</b></span></li>
<li id="yui_3_13_0_ym1_1_1391453067119_30285"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A steamer</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A cup and spoons to measure</b></span></li>
<li><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Small molds or ramekins (about 4/5 cm diameter)</b></span></li>
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<span id="yui_3_13_0_ym1_1_1391453067119_30284" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Notes: </b></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The preparation takes about 15 to 20 minutes. The batter should rest about 1h20 min in a warm place (winter time), about 40 minutes summer time. You will need about 45 to 50 min to cook all the ablos (15 mins for five molds in the steamer).</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Let's go!</b></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u><b>Method:</b></u></span></span></div>
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<span id="yui_3_13_0_ym1_1_1391453067119_30348" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30347" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Dissolve the yeast and ½ Tbsp sugar in ¼ cup lukewarm water and set aside for 10 minutes. </b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>If you don’t use a food processor, in a large bowl pour fine semolina, the rice flour and the potato starch, 1 ½ Tbsp sugar and baking powder. </b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Stir dry ingredients well (You can also sift them together).</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30342" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30341" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Make a well and add the yeast mixture. Slowly add water by handfuls, mix and knead after each addition. </b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Stir with a spatula. The batter should have a French crêpes consistency (it should cover the spatula). Stir for about 7 to 10 minutes. </b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30339" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30338" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add a pinch of salt and stir again for 2 minutes.</b></span></span></div>
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<span id="yui_3_13_0_ym1_1_1391453067119_30333" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30332" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>If using a food processor add the flours, sugar, baking powder, a pinch of salt and start mixing. </b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>When the dry ingredients are well mixed, add the yeast dissolved in lukewarm water and slowly add water until you have a French crêpe consistency. </b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Mix for 5 to 7 minutes. </b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Pour the batter in a large bowl and cover with a clean cloth.</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30329" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30328" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Let the batter to double in size in a warm place for about 1h20 min. </b></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Prepare your steamer with enough water. </b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Wait until the water boils.</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30325" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30324" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Lightly grease the molds. The batter has risen and bubbles appear on the surface. Stir the batter for 5 minutes, this step is important. </b></span></span><br />
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Then pour the batter in slightly oiled molds (about 3 ½ Tbsp each).</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30323" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30322" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Before putting the lid, put a clean cloth over the pot to prevent water from falling on the dough.</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30317" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30316" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>It should take 15 minutes to cook about 5 breads in the same time. Don't overcook.</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30315" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30314" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Let the breads cool a little bit and remove from the mould. </b></span></span><br />
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Enjoy them lukewarm with grilled chicken, fish, lamb/ some skewers and a good tomato sauce or a stew.</b></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Just give it a try it’s so good and a real alternative to rice and pasta!</b></span></span><br />
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<span id="yui_3_13_0_ym1_1_1391453067119_30308" lang="EN-US"><span id="yui_3_13_0_ym1_1_1391453067119_30307" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I’ll be so glad to get your comments about it.</b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-78024758997225230422014-02-05T11:38:00.000+01:002014-02-14T22:39:05.997+01:00LABELSAnonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-57071999549198222442014-02-03T16:49:00.001+01:002014-03-21T08:06:28.949+01:00French Crêpes<div class="MsoNormal">
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<b id="yui_3_13_0_ym1_1_1391453067119_39217"><span style="color: #444444;"><i>Happy Chandeleur and an addiction for French Crêpes/pancakes..</i></span></b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">French Crêpes:</span></div>
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<span style="color: #444444;"><b><span lang="EN-US" style="font-family: "Book Antiqua","serif";"><br /></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US"><br /></span></b><b><span lang="EN-US"><br /></span></b></span></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I have a real addiction for crêpes/pancakes/galettes and flatbreads. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I can’t really explain why, but it’s a true obsession for those” breads family”. </b></span><br />
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>French crêpes are one of my favorite. Maybe because it’s the first dish I’ve been taught. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I like the fact that they are so versatile and easy to cook. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I enjoy them for tea time with sugar and lemon or maple syrup, honey or caramel sauce, sometimes with chocolate paste. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>They can be eaten for lunch and dinner with cheese, ham and mushrooms or chicken and vegetables. You can really fill them with whatever you like.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">In France, every February 2, we celebrate LA CHANDELEUR (Candelmas). </span></b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><span lang="EN-US">It's a moment for us to prepare crêpes for friends and family.</span></b></span><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">Candlemas is a Catholic event celebrating the introduction of child Jesus Christ at the Temple</span><span lang="EN-US"> after his birth. </span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">Near year 490 In memory of this presentation an annual Catholic procession was organized in which candles were lit. </span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">In order to reward the pilgrims who came to Roma for Candlemas, Pope Gelasius I offered them pancakes, thus giving birth to this tradition. </span></b><br />
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<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">In France it is said that to have a good fortune while cooking the crêpes you should hold a coin in one hand while flipping the crêpe with the other hand. The crêpe of course doesn’t have to fall down if you want your wish to be realized! </span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">To be honest I never tried this. I just turn my crêpe quietly with a spatula. </span></b><br />
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<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">As it is common for many traditional recipes in the world, every family has got his own recipe and secret ingredient. </span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">I give you mine, it’s the same for years.</span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">It comes from my mother.</span></b><br />
<b style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">Sometimes I try something a little bit different. Let's cook crêpes and enjoy La Chandeleur!</span></b><br />
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Make 10/12 crêpes (for a 17 cm diameter pan), it’s depend on the size of you pan.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u><span lang="EN-US">Ingredients you will need</span></u><span lang="EN-US">:</span></b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>250 gr (2 cups) sifted all purpose flour</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>25 cl milk (half fat)</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>25 cl water</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A pinch of salt</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 tsp sugar</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>30 gr melted better or 2 Tbs canola oil for the batter</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 Tbs cream (optional) it’s my secret ingredient for a soft crêpe</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>40gr better/or oil to cook</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In your food processor, add the sifted flour, the milk and 3 eggs and start blending.</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Then add water, the melted better, a Tbs of cream, salt, sugar and blend well.</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The consistency should be a little bit more watery than a traditional pancake batter.</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Pour your batter in a large bowl, cover it and let it rest for 30 min to an hour.</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>After this time add 1Tbsp of water in the batter and stir well.</b></span></div>
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<span id="yui_3_13_0_ym1_1_1391453067119_39210" lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Heat a lightly bettered or oiled non stick pan over medium heat. Using a ladle pour the batter onto the pan and rotate it. Spread the batter as thin as possible. Brown the crêpe on both sides (2 min each).</b></span></div>
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<span id="yui_3_13_0_ym1_1_1391453067119_39207" lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Put your crêpe on a plate and immediately cover it with aluminum foil. Do the same thing until all the batter is cooked.</b></span></div>
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Serve your crêpes with ham, sugar, cream, fruits, cream and a good cup of tea or coffee…</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>And enjoy</b></span><br />
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<span lang="EN-US" style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Take care</b></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-27843115041605835102014-01-31T15:22:00.001+01:002014-03-21T08:04:22.863+01:00"Sourdough" bun<br />
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<b id="yui_3_13_0_ym1_1_1391453067119_32780" style="background-color: white; font-size: 16px;">"Sourdough" bun and still looking for grandpa and grandma’s dinner rolls recipe...</b><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I accidentally made some "sourdough" while I was trying to cook a bread called “ABLOS”. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>These steamed breads/cakes are originated from Benin and Togo in Africa.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>They can be made with rice flour or fine semolina or both. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>I really like ablos and I want to cook them myself instead of buying them. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>So far all my attempts to have a soft and tender bread have failed. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>But I do not give up. I'am looking forward to write something about them and give you the right recipe because they are so delicious and a good alternative to rice or pasta. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In Benin they are enjoyed with a dish of meat or grilled fish and tomato sauce.</b></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>So I realized I would not succeed once more…After steaming the bread I got a moist “cake”, not really a firm and soft bread as it should be.It was something like a cream which was not really a cream. Arrrghhhh!!!! I was disappointed. I initially decided to throw the rest of the dough (and believe me I don't like doing that) but finally chosen that it would make a good homemade sourdough. I therefore left it fermented in the fridge... End of the story? 3 days later…</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Each of us has his own “Proust Madeleine”, or in french " Madeleine de Proust", a dish, a flavor, a smell which evokes a recent memory or a childhood memory you never forget. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>My grandfathers in Haiti, in the 80's used to bake and to sell dinner rolls in their grocery. These breads are my “Proust Madeleine”.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>They looked like the American dinner rolls but they had a different taste. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In my memories they had a cubic form, they were soft and tender with an incomparable taste. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The bread dough was prepared at home and baked in a large brick oven heated with charcoal. Then the bread was sold in the grocery store front of the house. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Your mouth was watery just smelling the baked bread. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Unfortunately no one in the family has kept the recipe of these breads. Thinking about those unforgettable breads, I finally used a cup of "sourdough" in my version of dinner rolls that apparently look like those I used to eat in Haïti. I had the surprise to get fluffy and good dinner rolls. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>They can be enjoyed both for breakfast and lunch and can be served as sandwiches with cheese and ham…</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Still looking for my grandfathers recipe.</b></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>So here is the recipe for sourdough dinner rolls.</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients</u> you will need:</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>For the sourdough:</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>100gr fine semolina</b></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 tsp sugar</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>100ml water</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 tsp instant yeast</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u><b>For the dough</b></u></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>2 ½ cups all purpose flour</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>½ cup to knead the dough</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>2 eggs</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 cup lukewarm milk</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 cup homemade sourdough</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 tsp instant yeast</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>A pinch of salt</b></span></div>
<div style="font-size: 13px; margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>1 Tbs sugar</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>35 gr melted better</b></span></div>
<div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32863" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u><b>Method:</b></u></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32862" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32861" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>For the Sourdough</u>:</b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32860" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Two or three days before, combine, flour, sugar and yeast in a large bowl. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Add in water and stir well.Cover the bowl, store in a warm place and let it rise until double in size (about 2 hours). </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The dough will rise and then fall. Stir again and keep in the fridge.</b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32859" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32858" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><u>For the dough</u>:</b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32857" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32856" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Before starting place liquid ingredients at room temperature (Eggs yeast and milk about an hour before). </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Dissolve the yeast and sugar in a tbsp of milk (take in milk for the recipe) book in a warm place for 10 min. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Mix the sourdough, the milk and the melted better in a bowl (the milk and butter should be warm and not hot) and set aside. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>In a large bowl, put flour, make a well and add dissolved yeast. Mix quickly with the flour that is surrounding. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Gradually pour liquid ingredients, start to knead and add salt. Knead the dough about 10 to 15 minutes. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>You will have slightly sticky dough. This is normal, don't worry. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cover the dough and keep in a warm place until double in size, about 1 hour. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>After this time, retrieve the dough and knead about 5 min with 1/2 cup flour. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>The dough is now flexible.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Form small balls the size of ping pong balls. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Place the dough balls in a mold previously covered with parchment paper. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Cover with a clean cloth and let rise again for 30 min.15 min before baking, heat the oven to Th 6 ° (350°F). </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Lightly beat one egg yolk and brush the balls. Then bake in the oven for 30 minutes. You'll have soft and fluffy rolls. </b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Allow the bread to cool on a rack.</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32848" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>Enjoy with butter, jam, honey, cheese and jam…</b></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div id="yui_3_13_0_ym1_1_1391453067119_32849" style="margin-bottom: 0px; margin-top: 0px;">
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b>What about you Guys? What is your « Proust Madeleine »? I will be glad to get your comments. See you and enjoy life.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com0tag:blogger.com,1999:blog-5118259743713806219.post-55551968988035304312014-01-08T10:20:00.000+01:002014-03-12T10:47:15.888+01:00About Travelling Papilles<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiZ0yWJMR0pzQRH6ZR3PXta6nFQHEJUXzqfcWszuF6Ykn2FwqV4uAWWkfW8NV4JZIzsCy73C1VuIp5s6fygaKzxWzW7o8rUB3J8j00lGtiONmMBcSZpFidE0lhQiFitTLe6XJt021gMqd/s1600/207000_19972273488_1767_n%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiZ0yWJMR0pzQRH6ZR3PXta6nFQHEJUXzqfcWszuF6Ykn2FwqV4uAWWkfW8NV4JZIzsCy73C1VuIp5s6fygaKzxWzW7o8rUB3J8j00lGtiONmMBcSZpFidE0lhQiFitTLe6XJt021gMqd/s1600/207000_19972273488_1767_n%255B1%255D.jpg" height="240" width="320" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>I'am
Chantal or Chanty for those who want to call me like that. Chanty is the way my
family calls me... A few words about me. I currently live in France, near Paris
and as you can bet, I'am a food lover and passionate about travels. I can't
dissociate those two hobbies. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b><br /></b></span>
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>Over the last few years I traveled a lot all
around the culinary world of the blogs.And then I've decided to put my culinary
bags here and to share with you my passion for cooking. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b><br /></b></span>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">I’ve always thought
culinaries traditions are a sharing but above all a legacy. Those traditions
have</span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";"> </span><span lang="EN-US" style="background-color: #fffeef; font-family: "Georgia","serif";">be</span><span lang="EN-US" style="background-color: #fffccf; font-family: "Georgia","serif";">e</span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";">n</span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";"> </span><span lang="EN-US" style="background-color: white; font-family: Georgia, serif;">passed down through</span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";"> </span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";">t</span><span lang="EN-US" style="background-color: #fffccf; font-family: "Georgia","serif";">h</span><span lang="EN-US" style="background-color: #fffeef; font-family: "Georgia","serif";">e </span><span lang="EN-US" style="background-color: white; font-family: "Georgia","serif";">generations</span><span lang="EN-US" style="font-family: Georgia, serif;">. </span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">Usually modified, revisited, reinterpreted and sometimes sublimated by
all of us, cooking is more than a necessity, it's became an art, a
fashion.</span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">Cooking also often defines a way of life. But it is still what binds
Human Being.</span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>Why Travelling Papilles?(It means Travelling Taste Buds) </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>I had the
opportunity to grow up in a multicultural family where mom's Haitian cuisine
complemented African (my father was from Central Africa) and European dishes. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b><br /></b></span>
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>Later becoming adult, the travels and meetings have expanded my kitchen.</b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>Today
and more than ever I like experimenting new dishes, and to give a try to new
ingredients. </b></span><br />
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b><br /></b></span>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">When I visit a new country, my second interest after the people who live there is for local
dishes and its ingredients.</span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">It’s no doubt that my kitchen has
been influenced by all those interactions and by nice people I met and who
kindly told me about their traditional dishes or gave me their recipes.</span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">I would
like to dedicate this blog to my mom who taught me so much and who’s still
teaching me and also to all good food lovers. </span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">I already thank you for stopping
by here and for your comments. </span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">Please note: </span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">I also talk about places,
restaurants, groceries,countries I visited or culinary products or ingredients
I've tried. This just reflects my opinion.</span></span></b><br />
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></span></b>
<b><span style="color: #444444;"><span lang="EN-US" style="font-family: Georgia, serif;">For inquiries,please leave a message
on travellingpapilles@blogspot.fr </span><span lang="EN-US"><o:p></o:p></span></span></b></div>
<b><span style="color: #444444;"><br /></span></b>
<br />
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN-US" style="color: #444444; font-family: Georgia, serif;"><b>I'll be glad to See you soon here,Chanty</b></span><span lang="EN-US" style="font-size: 13.5pt;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/11042597968702579928noreply@blogger.com2