Cake with Etorki, prune and Italian ham

An easy recipe for a delicious cake… Again... YES, because a cake is practical, easy and most of the time mine are delicious

Ingredients:

• 3 eggs
• 150g of flour
• 1 bag of yeast
  
• 8cl oil
  
• 13cl of full-cream milk
  
• 100g Gruyere
  
• salt and pepper
• 100g of Etorki (cheese)
  
• 4 piece of Italian ham
  
• 125g stoned prune
  

Preparation

Before anything, it is necessary to preheat the furnace on 180°C. During this time, in a salad bowl, mix the flour with yeast then with eggs.
Incroporate oil gradually then the milk heated beforehand in the microwaves (1 minute is sufficient). Add the Gruyere, mix and add salt and pepper.

Now the recipe is quite finish, add Etorki cut in small dice, ham in plates and prunes half cutted.

Pour the preparation inside the moult and to charge during 45 minutes in the furnace.



The recipe is simple and delicious. I am sure you will love it

Tags: etorki, ham, cake, prune

La Butte aux Cailles and its restaurant: "Les Cailloux"

If you walk one day on the side of the Butte aux Cailles and that you start to feel the hunger to come, I advise you a small halt at the restaurant “Les Cailloux”. It is a small Italian restaurant not too far from the place of the Butte aux Cailles (XIII), with a middle-class Bohemian environment… but that's why we like the Butte aux Cailles, isn't it? The decoration is sober although a little sinks, with lamps which do not finish any going down… The reception is cordial and the service is fast. I can simply advise it to you for a meal with friends.

(The picture is borrowed from the site of the Verlaine Institute)

Tags: restaurant, Les Cailloux, Paris, Buttes aux Cailles, Cailles, Butte

Vitaminized salad with banana and apple

A small salad, with banana: a true delight Prepared in a few minutes, you will enjoy it

Ingredients:

• 2 bananas
• 1/2 cucumber
• 1 apple
• 2 big spoons of pinions of pine
• some mesclun (a salad)
• a little olive oil
• 1/2 lemon
• 1/2 grapefruit
• salt and pepper
  

Preparation:


Prepare salad. Heat the pinions of pine on a frying pan, stop when they start to roast. Press lemon and grapefruit, put the juice in a large dish at salad, cut bananas out of discs and add them to it. Raper the apple and add it, cut cucumber in small pieces and add it too. Finally, it only remains to add all: the salad, pinions, salt, pepper and oil… Mix a little to homogenize the preparation: it is done…


The banana adds a little heat and sweetened to salad: enjoy and do not hesitate to eat this dish again and again

Tags: banana, mesclun, pinions of pine, salad, lemon, grapefruit, cucumber

Muffins with Parmesan and Parma ham

A receipt of Gordon Ramsay, again… It is the third receipt which we test and the third receipt is quite as delicious as the preceding ones… It is a book which I advise you to buy and use to impress your guests at the time of an "aperitif dinatoire", or for a "tête à tête" This time it is a receipt of muffins with Parmesan and Parma ham whose preparation is a little strange at the beginning but whose result is excellent. Without waiting more, the receipt:

Ingredients:

• 85g butter not salted
• 100g of flour
• a pinch of salt
  
• Parma ham 100g, (small pieces)
  
• 3 eggs
  
• 4 sage sheets
• 40g Parmesan
  
• 220ml of water
  

Preparation:

First of all, put the oven to 200°. During this time, make gently heat water with butter in a pan, to mix them … I know water and fat does not mix… But I had not warned you that this receipt is a little strange When butter is quite molten increase fire. During this time mix salt with the flour. When the mixture starts to boil, add the salt-flour mixture and to withdraw fire to it. Mix vigorously until obtaining a homogeneous paste. Let cool.

Add eggs little by little to the mixture in order to obtain a homogeneous and flexible paste.

Then add the Parmesan, sage and Parma ham.

On a plate going to the oven, place a greaseproof paper sheet and made small heaps with the preparation (not more than 3 cm in diameter). Let cook during 20 to 25 minutes until muffins take a a little gilded color. Eat them hot or cold. Enjoy

Tags: Gordon Ramsay, ham, Parma, Parmesan, sage, muffin

My banana-chocolate cake

Delicious receipt of banana-chocolate cake only for you

Ingredients:

• 3 eggs
• sugar (brown sugar) 130g
• 50g of flour
• 1/2 yeast sachet
• butter 150g
• black chocolate 150g
• 10 black chocolate squares
  
• 1 banana

Receipt:

Preheat the oven (180°c). Mix eggs with sugar, add the flour and mix again. Put the chocolate with the butter in the microwaves. Incorporate the butter-chocolate melted in the preparation. Add slices of banana and the black chocolate squares. Pour the preparation in a cake pan (butter it and add some flour) Let cook the mixture approximately 35 minutes. It is necessary to remove the pan when the cake is tepid then let it cool at ambient temperature. Personally I advise you to taste this cake with homemade chantilly

Tags: cake, banana, chocolate, brown sugar, flour, butter

My recipe of fajitas

My first tests for the fajitas were limited to buy a prepared sauce… But it is not really funny thus I created my own receipt :

Ingredients:

• 3 onions (average)
  
• 1 large green pepper
• 2 tomatoes well wall
• 2 limp of tomato puree (2*70g)
• tabasco (for those which like)

Receipt:

Cut onions in very small pieces. Put some olive oil on the bottom of a large pan, add onions and make them bleach. During this time, cut tomatoes and sweet pepper in very small pieces… Add to onions, and to let it on the fire during a few minutes. Add the tomato puree finally, cover and let cook a good 10 minutes. Your sauce for the fajitas is ready.

Good appetite

Tags: fajitas, tabasco, tomato, green pepper, onion, mijoter, napper

Rollmops and its vegetables

Small fast meal but so good
The reverse engineering is very simple (for 2 people):

• a box of rollmops
• a half cucumber
• 2 tomatoes
• a small green pepper
• a carrot

Peel and cross with love: here it is ready… You can also prepare a small sauce containing soft white cheese, of a little dill and wine vinegar. Good meal

Tags: rollmops, cucumber, tomato, carrot, kitchen

A recipe of Gordon Ramsay, again! Marinated mushrooms

I am kind of Gordon Ramsay's recipes: as I have a little time during the holidays, I test a receipt one after another as a consequence this evening the dish will be: marinated mushrooms (indeed I prepared them yesterday afternoon )

Ingredients:

• mushrooms
• shallots
  
• tarragon
• salt, pepper
• olive oil
• wine vinegar

Preparations:

Cut shallot into small pieces
Peel mushrooms and cut them in big pieces (look at the picture)
Put olive oil in a large frying pan. There when oil is almost smoking place mushrooms, from time to time return approximately, let them like this during approximatively 5 minutes until they take a pretty gold-translucent color…
Add shallot: cook to the moment shallot becomes translucent
Pour the wine vinegar on the contour of the frying pan (do not pour on the top!)
Carry the wine vinegar to boiling, then finally add the olive oil…
Let cool in a dish at the temperature of the room

an easy dish you can prepare this dish in advance Bon appetit

Tags: shallot, mushroom, Gordon Ramsay, Ramsay

Potato Parmentier and foie gras

A small receipt containing foie gras that I would like to test

Ingredients:

• 4 escalopes of foie gras
• 7 Charlotte potatoes of average size
• 1 small black truffle
• 3 spoon of olive oil
• salt, pepper

Preparation:

Cut a half of the truffle in fine slice and hash the other half.
Peel potatoes and place them in a large salted cold water pan.
Carry to boiling then let cook 10 min. Verify with the point of a knife.
Drain and crush with a fork all, and in the same time incorporate in it the olive oil and chopped truffle. Add salt and pepper.
Distribute these mashed potaties in 4 plates.
Make heat a frying pan then make cook escalopes of foie gras 2 min on each side. Add salt and pepper. Decorate plates with truffle.


this dish can be serve with this wine: Sauternes (White, Bordeaux)

Tags: foie gras, sauternes, truffle

Antipasti: Stuffed courgette rolls

Do you know Gordon Ramsay? it is one of the "grands chefs" in England . English cook is not the best of the world… but at least, they have very good chiefs. And Gordon Ramsay is not one of these good looking chiefs with no personality like Jamie Oliver… Gordon is better, it does not chew its words: it is a kind of Jean Pierre Coffe a little younger, more dynamic and much more talented. When I returned from England, I thus brought back two cookbooks by Gordon Ramsay and my girlfriend tested (for me) one of the receipt: Stuffed courgette rolls

Ingredients:

• 4 small courgettes
  
• olive oil
• 250g of ricotta
• juice of a half-lemon
• salt pepper
• sheets of basilica
  
• pinion of pine
• balsamic vinegar

Preparation:

Cut courgettes in length using a mandoline. Place them in a dish, sprinkle them of olive oil, salt, pepper and place in the fridge during 20 minutes.

Mix the ricotta with the lemon juice, a little olive oil and add salt and pepper as much as you want. Cook pinions of pine in a small frying pan… and add them to the mixture.

Form small balls of the mixture and to roll up them in the courgettes ribbons.


If after this receipt you do not want to know Gordon Ramsay… moreover one of its restaurants: Pétrus in Knightsbridge (London) received its second star with the Michelin guide.

Tags: guide Michelin, mandoline, zucchini, ricotta, Gordon Ramsay, Jamie Oliver, Jean-Pierre Coffe, restaurant