Waan je even op een zonnig eiland, want deze fruitige 'pokébowl' met meloen, mango en avocado laat jou stralen van geluk.
Recette de vol-au-vent aux fruits de mer
blog de recettes, DIY et ballades en photos en Picardie et ailleurs
Morue charbonnière au miso
Frozen Wine Cocktails with Stella Rosa! These are a must-have for your Fourth of July party! I layered 3 different types of @stellarosa wine and frozen fruit for the most refreshing summer drink. The sweet frozen fruit paired with the sparkling wine is absolutely delicious. Make ah
Ik verklapte het jullie al: ik heb een nieuwe obsessie. E-books! Er is niets aan te doen: ik heb megalast van FOMO, the fear of missing out. I see an E-book and I want it! Ah ja, er zou zomaar eens een recept kunnen instaan dat nog niet online staat. 🫣 Ik weet ook wel […]
Aujourd’hui, c’est cours magistral : Ode à l’aubergine ! Ah l’aubergine, voilà un fruit qui mérite toute notre attention, qu’on l’assaisonne avec soin, et qu’on le cuisine avec am…
Deze variant op de klassieke sangria komt uit Noord-Spanje. In plaats van rode wijn gebruik je witte wijn, wat zorgt voor een frissere smaak. Samen met het zoete fruit zoals mango en perzik past deze cocktail helemaal bij zomerse sferen.
All the way from Hawaï: een topgerecht met verse blokjes vis.
Niets geeft zoveel voldoening - en smaak! - als zelf hangop maken. Met zalige zoete bramen en bessen.
Steaks végétaux sans soja
Recette de Tacos Vegan et Falafels faciles, sains, sans huile et délicieux. Parfaits pour un déjeuner ou un dîner rapides.
Dit moet proberen: gegrilde ananas met ijs van de BBQ! Een perfecte mix van zoet en romig.
Recipe video above. Here's my version of the classic tuna sandwich. Tuna in oil, not water. Juice from the pickle jar adds much desired tang (oh, I use the pickles too!). Dijon for flavour, dill for lovely herbiness, celery for crunch and green onion for freshness. Spread onto your favourite bread and enjoy!Makes enough for 4 sandwich-bread sandwiches, or 6 medium bread rolls.
Deze variant op de klassieke sangria komt uit Noord-Spanje. In plaats van rode wijn gebruik je witte wijn, wat zorgt voor een frissere smaak. Samen met het zoete fruit zoals mango en perzik past deze cocktail helemaal bij zomerse sferen.
Low FODMAP Berry Crumb Cake
Filloas? Ah, sí, esas crêpes gallegas
Growing up, I remember tagging along with mom to the local old-school confectionery store near our house to get our breakfast items. Paper wrapped sponge cake, Pandan coconut waffles, fluffy, cottony soft swiss roll. Ah, those are some of the sweet memories of my childhood.
Coucou tout le monde!! Aujourd'hui je vous propose un petit dessert hyper rapide et facile à réaliser. Un autre avantage? Ah! oui il faut peu d'ingrédients. Que vous dire de plus pour éveiller votre gourmandise? Cela vous convient-il si je vous dis...
So long, bland coleslaw.
Ah les tartes aux abricots .. J’en suis vraiment (vraiment) fan. Je crois d’ailleurs que cela fait partie de mes tartes aux fruits préférées ! Alors j’ai profité de tomber (enfin) sur de jolis abricots pour me lancer dans une tarte aux abricots vanille sans gluten et sans lactose ! La pâte est allégée et […]
Deze zomerzoete plaattaart is belegd met zonnig fruit.
Je kunt de smaak van koolrabi vergelijken met die van bloemkool, een perfecte combinatie met komkommer en waterkers!
De chocolade-kokoscake van AH maakte ik a eens na. Een tijdje geleden kreeg ik een verzoek van een van mijn volgers, of ik de kersen...
The most persuasive arguments for seasonal and local produce is that it’s at the pinnacle of freshness and arrives on your plate from the farm sooner. But what if you live in a country where the phrase “Winter is coming” really means something? That’s when you mine for gold in the frozen-food section. Don’t give frozen strawberries the cold shoulder: Flash-frozen at peak ripeness, they keep much longer than fresh strawberries and are often cheaper (in June, fresh local strawberries sell for as much as $3.99 for 340 g; out of season you can purchase 600 g frozen for the same price). They also bake beautifully, as this homemade nod to toaster strudel proves. Other frozen fruits we’re fond of? Blueberries, peaches and raspberries.
Je begeeft je niet op verboden terrein als je een dessert wil verorberen. Er zijn immers ook 'gezondere' nagerechten die lichter en even smaakvol zijn.
Ah.. finally this post is up!! Every year around Spring time (it is kinda late this year), I am always loaded with a whole bunch of meyer lemons, mostly coming from neighbor's tree, friends, and also from my coworker's too. The coworker has a meyer lemon tree that is producing all year around (yup, I now now where to get my source all year!). The temperature here is staying around 80's on average, cool in the morning and at night. I guess making lemon tart is really appropriate to finally celebrating the hot summer days! I LOVE SUMMER! Life is still crazy busy, it seems like there is never enough time for everything, I am sure it happens with most of you too. Lack of sleep is becoming a regular now, so between work, baking, personal life, social life, errands (or chores), sometimes you really just want to sit back and relax. Anyways, if you've been following this blog for a while, you probably notice that I would make meyer lemon tart every year and this year is no difference, just a bit later than usual (I made this about 1.5 months ago). I have been trying to use them fast since they have been in the fridge for quite a while and I would hate it if they're going to waste. So, I managed to make this lemon tart and macaron over a span of a week, one component at a time. LOVE LOVE LOVE this tart (that is really the primary reason why I make them every year)! As usual, the recipe comes from Pierre Herme and I am pretty sure any lemon lovers are well-informed about his brilliant lemon cream. It is always satisfying everytime I make it and it will continue to appear every year. So if you still have some stash of lemons, please try this. And even if you don't, you might want to go get it to make this tart. Pierre Herme's Meyer Lemon Tart Pate Sucree yield: three 101/2-in crusts or four 8-in crusts 300g unsalted butter, cubed, at room temperature 190g powdered sugar 60g ground almonds 1 vanilla bean, scrapped 2 eggs, room temperature 500g all-purpose flour 1 tsp salt * Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment. * Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined. * Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour) * Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough". * Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight). * Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked. * Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest. * Preheat the oven to 350 F. * When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans. * Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown. * Let cool in the ring. Lemon Cream 200 g whole eggs (4 eggs) 240 g granulated sugar 160 g fresh Meyer lemon juice zest from about 5 lemons 300 g unsalted butter, room temperature and cubed * Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil. * On a double boiler, combine the sugar, eggs and juice. * Whisk/stir constantly until the mixture reaches 85-86 C. * Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender) * Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating. * Pour the mixture into prepared crust and refrigerate.
La mirabelle fait voir double : elle est présente ici en fruits entiers et en liqueur.
Homemade: BAS Smoothie (banaan, appel, sinaasappel.) Vandaag heb ik mijn aller aller aller eerste smoothie helemaal zelf gemaakt! Natuurlijk had ik al wel eens een smoothie geprobeerd, uit een fles…
Il y a de bons fromages en toute saison, y compris lorsque les températures baissent. La preuve avec dix d’entre eux qui sont aussi merveilleux chauds que froids, et se prêtent à toutes les fantaisies, de l’apéro au dessert. De quoi filer tout schuss dans ce paradis lacté !
Vandaag is het moederdag! Maak als verrassing deze heerlijke taart met zomerfruit. Je kunt het fruit ook diepgevroren kopen, maar het is het leukst en lekkerst wanneer het fruit kraakvers is.
Voilà une recette qui sent bon mon enfance, ah j'adorais quand je pouvais en acheter à la boulangerie, le côté croquant, brillant et sucré, la confiture, le papier qui colle à la paille..... Il faut : - 1 pâte feuilleté rectangle - sucre cassonade...
