tag:blogger.com,1999:blog-18842228679720633132024-02-06T21:29:00.275-05:00Food Porn LoversBarbara Girardhttp://www.blogger.com/profile/16660254919321855551noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1884222867972063313.post-11528236112263173702010-04-18T17:15:00.004-04:002010-04-18T17:28:12.497-04:00<div style="text-align: center;">Coconut Curried Vegetables with Gaspésien Oven-baked Trout</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlQWnMaxPuuLzJjOjAdxoo82HB4CeW6Hs1pvTe_aeSsMBiJYrfGCyALcJiuEnOL_N-v-Hyvx5qXDTPSvvIcOKN8C6sOWS-dMzZohI_qEP0Gr1iIWnx8vFPZ3e3OgXHx2IpPhHWyy8jD24/s1600/FoodPorn.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlQWnMaxPuuLzJjOjAdxoo82HB4CeW6Hs1pvTe_aeSsMBiJYrfGCyALcJiuEnOL_N-v-Hyvx5qXDTPSvvIcOKN8C6sOWS-dMzZohI_qEP0Gr1iIWnx8vFPZ3e3OgXHx2IpPhHWyy8jD24/s320/FoodPorn.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5461589498173498146" /></a><br /><div>This is a really simple and delicious meal that myself and my friend Kim made while visiting the Sea Shacks in Ste-Anne des Monts, Québec. This meal was an amazing end to an amazing ''weekend.''</div><div><br /></div><div>You have to know cooking basics to follow this recipe. We stir fried the vegetables starting with onion, garlic, ginger and sesame oil. We cooked the cauliflower first on high heat in order to braise it with turmeric. We parboiled the sweet-potatoes separately, adding them with the sauce and the other vegetables at the end. The coconut-curry sauce really compliments the taste of seafood so feel free to experiment.</div><div><br /></div><div>Stirfry:<div>Cauliflower</div><div>Red Pepper</div><div>Snow peas</div><div>Sweet potato</div><div>Garlic</div><div>Ginger</div><div>Sesame oil</div><div><br /></div><div>Curry Sauce:</div><div>Coconut Milk</div><div>Red Thai Curry Paste</div><div>Fish Sauce</div><div>Garlic </div><div>Ginger</div><div>Lime juice</div><div><br /></div><div>Trout:</div><div>Baked in tinfoil with garlic and butter</div><div><br /></div><div>Enjoy!</div></div>Ashacadohttp://www.blogger.com/profile/11442305840030419951noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-53068904918122811912010-04-12T22:06:00.004-04:002010-04-13T19:07:27.664-04:00CrabFest Classic Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY4YQGwpbTEDtakbXmCgHqCtJ4zR3EYG7duMN4uCVu6o72lLTB9fl1h8FvGmiMMCttDmxRqIHe7G650L39r_gM_sDvQ-utxIUu4hdw5nSvQ1Lr1Gcoj9pprxVARuQAGsXoEAsmrIFUF0/s1600/IMG_9413.04.13.c.s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY4YQGwpbTEDtakbXmCgHqCtJ4zR3EYG7duMN4uCVu6o72lLTB9fl1h8FvGmiMMCttDmxRqIHe7G650L39r_gM_sDvQ-utxIUu4hdw5nSvQ1Lr1Gcoj9pprxVARuQAGsXoEAsmrIFUF0/s320/IMG_9413.04.13.c.s.jpg" width="250" /></a></div><span style="font-weight: bold;"><br />
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<div id="recipe-ingredients"><h3><span style="font-size: 85%;">Rencontre:</span></h3><ul><li>1 8-ounce package of cream cheese</li>
<li>1/3 cup mayonnaise</li>
<li>2 teaspoons lemon juice</li>
<li>1 Tbsp water</li>
<li>2 green onions, sliced, greens included</li>
<li>3 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)</li>
<li>1 Tbsp horseradish</li>
<li>1/4 teaspoon Worcestershire sauce</li>
<li>1/2 teaspoon of Tabasco or Frank's Red Hot (or more to taste)</li>
<li>1/2 cup slivered almonds</li>
<li>1 cup of fresh crab meat (or a can of crab meat)</li>
</ul></div><div id="recipe-method"><h3><span style="font-size: 85%;">Rendez-vous:</span></h3><b>1-</b> Preheat oven to 350°F. Blend together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in your chosen hot sauce and horseradish. Fold in the slivered almonds and crab meat. Place in an oven-proof casserole serving dish.<br />
<b>2-</b> Bake until bubbly and heated through, about 20 minutes. Serve with tortilla chips, crackers or thinly sliced baguette. </div>Joannehttp://www.blogger.com/profile/14493633750065306508noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-31220417507501049442010-03-17T09:34:00.011-04:002010-03-25T08:59:01.677-04:00Salade de chèvre chaud<div style="TEXT-ALIGN: left; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z5rUMW0tOlJF6lqv4aUDYFaHRhzyrz7u6tcoqx4QUDW1wIJ64LFdtpjzyPSd260pi5zNUuDRuxPCNwZLyzVF_VvUucOlr57WShp53z1smuPHdA_KtM0_pj_MWpvodTPIAYRHbeVZzwI/s1600-h/IMG_9406.03.13.250.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z5rUMW0tOlJF6lqv4aUDYFaHRhzyrz7u6tcoqx4QUDW1wIJ64LFdtpjzyPSd260pi5zNUuDRuxPCNwZLyzVF_VvUucOlr57WShp53z1smuPHdA_KtM0_pj_MWpvodTPIAYRHbeVZzwI/s320/IMG_9406.03.13.250.jpg" /></a></div><br /><span style="FONT-WEIGHT: bold;font-family:arial;" ><span class="Apple-style-span" style="color:#ff0000;">salad:</span></span><br /><br /><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">2 portobello mushrooms, sliced</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">1 red peppers, sliced into thin strips</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">1 bag of arugula</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">toasted walnuts</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">fromage de chèvre, sliced into rounds</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">sauté the mushrooms in olive oil on low heat until tender</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">roast the red peppers in the oven with a dash of maple syrup, olive oil, salt pepper</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><br /><span style="FONT-WEIGHT: bold;font-family:arial;" ><span class="Apple-style-span" style="color:#ff0000;">vinaigrette:</span></span><br /><br /><span style="FONT-WEIGHT: bold;font-family:arial;" ><span class="Apple-style-span" style="color:#ff0000;"><span style="COLOR: rgb(192,192,192); FONT-WEIGHT: normal" class="Apple-style-span">maple syrup</span><br /></span></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">dijon mustard</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">balsamic vinaiger</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">grapeseed oil</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">salt</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">pepper</span></span><br /><br /><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">place rounds of chèvre on a baking sheet lined with wax paper</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">bake on high heat until bubbles form around the edges</span></span><span class="Apple-style-span" style="color:#c0c0c0;"><br /></span><span style="font-family:arial;"><span class="Apple-style-span" style="color:#c0c0c0;">top each individual serving of salad with 2-3 rounds of chèvre and drizzle with vinaigrette</span></span>Ashacadohttp://www.blogger.com/profile/11442305840030419951noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-19470533961962381682010-03-10T19:39:00.004-05:002010-03-11T17:58:48.885-05:00Asian spicy shrimp soup<div class="separator" style="clear: both; text-align: left;"><a href="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs109.snc3/15717_356741312855_647507855_3527502_2971617_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs109.snc3/15717_356741312855_647507855_3527502_2971617_n.jpg" width="250" /></a></div><span style="font-size: x-small;"><i>Photo © Barbara Girard</i></span><br />
<br />
Ma très très populaire soupe épicée aux Crevettes !!<br />
Pour 4-6 personnes <br />
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<div style="color: #741b47;"><i><b>Ingrédients</b></i></div><br />
<div style="color: #741b47;"><i><b>Bouillon</b></i></div><br />
4 c.soupe (60 ml) <a href="http://en.wikipedia.org/wiki/Oyster_sauce">Sauce d'huîtres</a><br />
3 c.s. (45 ml) <a href="http://en.wikipedia.org/wiki/Fish_sauce">Sauce de poisson</a><br />
1 c.s. (15 ml) <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">Sriracha</a> (ou 1c.thé (5 ml) <a href="http://en.wikipedia.org/wiki/Sambal_oelek">Sambal Oelek</a> )<br />
2 c.s. (30ml) Instant sour <a href="http://en.wikipedia.org/wiki/Shrimp_paste">shrimp paste</a> (ou pâte de <a href="http://en.wikipedia.org/wiki/Curry">Curry</a> Rouge)<br />
60 ml Gingembre frais rapé (et/ou citronelle)<br />
3 gousses d'ail hachées fin<br />
3 tasses d'eau<br />
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<div style="color: #741b47;"><i><b>Soupe</b></i></div><br />
1/2 bloc de tofu ferme ou mi-ferme coupé en cube<br />
1 gros oignon haché grossièrement<br />
1/2 sac (170 gr) de crevettes non-cuites<br />
4-6 oeufs cuits durs (1 par personne)<br />
1/2 - 1 chopine de Champignon de paris tranché <br />
2-3 nids de nouilles aux oeufs orientales<br />
1-2 grosses tête de brocoli<br />
30 gr d'algues séchées (comme du <a href="http://en.wikipedia.org/wiki/Edible_seaweed">wakame ou kumbo</a>) <br />
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<div style="color: #741b47;"><i><b>Étapes</b></i></div><br />
1. Faire cuire les oeufs à la coque dans un chaudon remplit d'eau à part. <br />
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2. Dans une poele, faire revenir les champignons de paris. <br />
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3. Dans un grand chaudron à soupe, faire revenir quelques minutes à feu moyen les cubes de tofu dans la sauce d'huîre, la sauce de poisson, la sriracha, la pâte de crevettes. <br />
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4. Ajouter le gingembre, l'ail, l'oignon et les crevettes, faire revenir encore ensemble 1-2 minutes. Attention que ça ne colle pas au fond car ça a tendance à vouloir caraméliser assez vite. <br />
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5. Ajouter l'eau, puis les champignons de paris rotis, les nouilles au oeufs et les têtes de brocolis. Laisser mijoter jusqu'à ce que les nouilles soit prêtes.<br />
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Servir avec un demi oeufs dans la soupe, des échalottes, de la coriandre fraîche, décorer avec des graines de sésame et des champignons <a href="http://www.blogger.com/%20http://en.wikipedia.org/wiki/Enoki">Enoki</a>. <br />
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<div style="color: #741b47;"><i><b>Note</b></i></div><br />
Chez nous on est tous des fanatiques d'épices, et à fortes doses... alors si vous n'avez pas l'habitude des épices, je vous suggère de diminuer la quantité des épices de la moitié et même de 2/3. Par contre, pour éviter que cette soupe ne devienne fade suite au retrait des épices ajouter du bouillon de crevettes (idéalement) ou sinon de légumes ou de poulet. <br />
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Par contre, si vous êtes un dogué des épices (comme nous), vous pouvez encore augmenter la dose de 1/3 facilement. D'ailleurs c'est ce que je fais quand je suis enrhumé, j'utilise cette soupe comme un délicieux casse-grippe ;)<br />
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<div style="color: #741b47;"><i><b>Bon appétit !</b></i></div>Barbara Girardhttp://www.blogger.com/profile/16660254919321855551noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-19564105089066805872010-03-08T19:08:00.007-05:002010-03-10T15:44:01.940-05:00Hojicha Tea (Kukicha)<div class="separator" style="clear: both; text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Houjicha.jpg/250px-Houjicha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Houjicha.jpg/250px-Houjicha.jpg" width="240" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://en.wikipedia.org/wiki/Hojicha"><b>Hōjicha</b></a> <span style="font-weight: normal;">(<span class="t_nihongo_kanji" lang="ja" xml:lang="ja">ほうじ茶</span>)</span> is set apart from other Japanese green <a href="http://en.wikipedia.org/wiki/Tea" title="Tea">teas</a> because it is roasted in a porcelain pot over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in <a href="http://en.wikipedia.org/wiki/Kyoto" title="Kyoto">Kyoto</a>, <a href="http://en.wikipedia.org/wiki/Japan" title="Japan">Japan</a> in the 1920s and its popularity persists today. The roasted flavours are extracted and predominate this blend. <i>Hōjicha</i> is often made from <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Bancha_tea" title="Bancha tea"><i>Bancha</i></a> (番茶, "common tea"), tea from the last harvest of the season, however other varieties of Hōjicha also exist, including a variety made from <a href="http://en.wikipedia.org/wiki/Sencha" title="Sencha">sencha</a>, and <a href="http://en.wikipedia.org/wiki/Kukicha" title="Kukicha">Kukicha</a>, tea made from the twigs of the tea plant rather than the leaves. <i>Hōjicha</i> infusions have a light- to reddish-brown appearance, and are less astringent due to losing <a href="http://en.wikipedia.org/wiki/Catechin" title="Catechin">catechin</a> during the high temperature roasting process. The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. The roasting process used to make <i>Hōjicha</i> lowers the amount of <a href="http://en.wikipedia.org/wiki/Caffeine" title="Caffeine">caffeine</a> in the tea. Because of its mildness, <i>Hōjicha</i> is a popular tea to serve during the meal or after the evening meal before going to sleep and even preferred for children and elderly.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"> * * * * * </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">En se promenant dans St-Jean-Baptiste aujourd'hui moi et Fred on a décidé de faire un petit arrêt au Crac pour se réapprovisionner en fines herbes. Pendant que j'attendais, comme à mon habitude, je me suis mise à sentir des choses au hasard dans les rayons des épices et des thées en vrac. Notre choix découverte aujourd'hui s'est arrêté sur ce thé Japonais, on le trouve au <b>Crac</b> sous le nom de <b>Kukicha</b>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">En arrivant à la maison, on l'a tout de suite essayer. On a tout de suite beaucoup aimé son arome qui rappelle le goût du sirop d'érable, à ce temps-ci de l'année c'est tout à fait de saison, et si on ajoute un peu de sucre le goût est encore plus frappant. En tout cas, nous on l'adopte et l'ajoute définitivement à notre collection de thé.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">(Lire aussi l'article wiki sur le <a href="http://en.wikipedia.org/wiki/Kukicha">Kukicha</a> pour savoir comment bien le préparer.) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Barbara Girardhttp://www.blogger.com/profile/16660254919321855551noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-89854845771215786872010-03-05T17:28:00.017-05:002010-03-10T15:28:23.738-05:00Cocoa Swirl Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7PLCVUjevHk5JHTlI_JrD6K5Ah0kbpyF6ye1t87sl_eBQCwhcBGWvF-NCkUgQtlAavkFXAejkDOJ_0PdEsbUae0UNn84TJihMUX8PyDOoZtZ9JkXyY-_3s8_7Jv60mGX5wXpRPfeyuuB/s1600-h/SANY1014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445280592015255954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7PLCVUjevHk5JHTlI_JrD6K5Ah0kbpyF6ye1t87sl_eBQCwhcBGWvF-NCkUgQtlAavkFXAejkDOJ_0PdEsbUae0UNn84TJihMUX8PyDOoZtZ9JkXyY-_3s8_7Jv60mGX5wXpRPfeyuuB/s320/SANY1014.JPG" style="float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><span style="background-color: #f3f3f3; color: #6600cc; font-family: trebuchet ms; font-size: 85%;"> </span><span style="background-color: white; color: #6600cc; font-family: trebuchet ms; font-size: 85%;"><span style="font-weight: bold;"> </span></span><br />
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<span style="font-size: small;">(adapted from The Enchanted Broccoli Forest)</span><br />
<span style="color: #6600cc; font-family: trebuchet ms; font-size: 85%;"><span style="color: white;">Y<span style="font-size: small;">ou make this bread in two parts;</span></span><span style="font-size: small;"></span><span style="color: #663333; font-size: small; font-weight: bold;"></span></span><span style="color: #6600cc; font-family: trebuchet ms; font-size: small;"><span style="color: #663333; font-weight: bold;"> </span></span><br />
<span style="color: #6600cc; font-family: trebuchet ms; font-size: small;"><span style="color: #663333; font-weight: bold;">cocoa part </span><span style="color: white;">and</span> <span style="color: #6600cc; font-weight: bold;">white part</span><span style="color: #6600cc;">...</span></span><br />
<span style="color: #6600cc; font-family: trebuchet ms; font-size: small;"><span style="color: #663333; font-weight: bold;"><br />
Cocoa Part:</span><br />
<span style="color: #663333; font-weight: bold;">1/2 cup cocoa powder</span><br />
<span style="color: #663333; font-weight: bold;">1 cup hot water</span><br />
<span style="color: #663333; font-weight: bold;">3 T maple syrup</span><br />
<span style="color: #663333; font-weight: bold;">1 T canola oil</span><br />
<span style="color: #663333; font-weight: bold;">1 t salt</span><br />
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<span style="color: #6600cc; font-weight: bold;">White Part:</span><br />
<span style="color: #6600cc; font-weight: bold;">1 1/3 c. hot soy milk</span><br />
<span style="color: #6600cc; font-weight: bold;">3 T honey</span><br />
<span style="color: #6600cc; font-weight: bold;">2 T canola oil</span><br />
<span style="color: #6600cc; font-weight: bold;"> 1 t salt</span><br />
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<span style="color: white;">Combine the each part in a small bowl and set aside.</span><br />
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<span style="color: white;">While the initial mixes are cooling down, make two spongy mixes. In two more seperate bowls but 1/2 T yeast, 1 c. wrist-temperature water, a drop of honey, and 1 cup of white flour into each.</span><br />
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<span style="color: white;">Whisk together and set aside for 45 minutes.</span><br />
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<span style="color: white;">Mix each spongy part with one of the mixes (this will give you two new sticky mixes, a cocoa one and a white one). Add approximate 4 cups of whole wheat bread flour to your sticky cocoa mix and 4 cups of white flour to your sticky white mix. In both mixes flour is added one cup at a time, finishing with about 10-15 minutes of kneeding (at which point you'll have two batches of dough)</span><br />
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<span style="color: white;">Set each dough aside to rise for 1.5 hours. Punch each down. Divide each batch of dough in half. Roll each of the four pieces of dough into an oval on a floured surface. Put one oval of cocoa dough on top each oval of white dough and roll them both up. Place each swirly rolled loaf in a greased loaf pan. Set aside to rise for another hour.</span><br />
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<span style="color: white;">After they have risen, brush tops with soy milk, oil or egg-white, depending on what texture you're going for.</span><br />
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<span style="color: white;">Bake at 375 for 45 minutes.</span></span>Ashacadohttp://www.blogger.com/profile/11442305840030419951noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-23058454700116926212010-03-05T15:46:00.006-05:002010-03-10T15:19:23.260-05:00Black Sesame Cake<div style="text-align: left;"> <a href="http://www.flickr.com/photos/maera/3948541815/" title="Black Sesame Cake by Maera, on Flickr"><img alt="Black Sesame Cake" height="240" src="http://farm4.static.flickr.com/3443/3948541815_c7581851b5_m.jpg" width="240" /></a></div><i><span style="font-size: x-small;">Photo © Barbara Girard</span></i><br />
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A quite surprising but delicious cake, I found this in an awesome japanese recipes book. I also made the chocolate leaf myself.<br />
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recipe condensed version.<br />
You must already know a bit the basics of kitchen to follow properly the recipe. <br />
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200g butter<br />
200g black sesame seeds (grind)<br />
3 eggs lightly beaten<br />
340g caster sugar<br />
60g flour<br />
30g flour to yeast incorporated<br />
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Icing: semi-sweet dark chocolate + plain yogurt + pure cocoa<br />
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oven 180 ˚ C. grease pan.<br />
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Melt butter + sesame paste. Remove from heat, stir the eggs + sugar, stirring constantly. Sift flour over mixture + stir.<br />
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Pour into the buttered pan. 35 to 40 minutes in the oven.Barbara Girardhttp://www.blogger.com/profile/16660254919321855551noreply@blogger.com0tag:blogger.com,1999:blog-1884222867972063313.post-143887734524078652010-03-05T15:40:00.004-05:002010-03-10T15:47:41.377-05:00BienvenueFood Porn Lovers, le titre le dit...<br />
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Ceci est un blog culinaire collectif pour partager entre gourmets-amis nos succulentes recettes. <br />
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J'encourage grandement l'ajout de photos pour accompagner votre recette... Faites un petit effort, Donnez nous envie d'en manger !! Puisqu'on est un groupe d'amis bilingue francophone autant que anglophone, vous pouvez poster dans la langue que vous voulez. Par contre pour éviter un dédoublement des tags, on vous demande de mettre les tags seulement en anglais, et, avant d'ajouter un nouveau tag, de vérifier d'abord si une catégorie équivalente existe pas déjà.<br />
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Ayez du plaisir, contribuez aussi souvent que vous le voulez et...<br />
Enjoy your meal !!<br />
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N.B. Si vous avez envie de participer avec nous, faites nous signe.Barbara Girardhttp://www.blogger.com/profile/16660254919321855551noreply@blogger.com0