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Pumpkin Pie or Pumpkin Pie

Hello, everyone, today we continue in the theme "pastry Anglo-Saxon". Indeed, after the Angel food cake the Cookies soft, the cake Cardamom .... I propose another classic (not quite in season, but so good) the Pumpkin Pie or Pumpkin Pie.
It is traditionally served at Thanksgiving in the fall.
It is creamy and firm at the time, I really regret having waited so long to try it. But I wanted a good recipe, I ended up doing a mixture of recipes seen on blogs, in my books or on TV.
Here's the recipe:

You need a deep pie dish with a diameter of 26cm:
-For the dough (ingredients for pasta 2):
* 400g flour *
50g sugar 50g butter *

* 1 large egg *
5g salt 10g *
baking powder

Beat butter sugar and salt until mixture is homogeneous, then add egg and continue beating.
Finally add the flour and baking powder in batches, do not overmix. Filming the dough and refrigerate. Similarly butter and flour the pan and store in a cool place. During Meanwhile, prepare the cream.

You need

-For cream:

* 1 can of pumpkin puree or mashed potatoes 400g of good drained

* 1 can of condensed milk

* 125ml heavy cream

* 40g caster sugar

* 3 eggs

* 1 teaspoon ginger, 1 tsp cinnamon, 1 pinch of cloves, a pinch of salt, while powder.

Any mix whisk, whisk well, starting with the eggs. Keep refrigerated.
place the dough in the pan, put 2 tablespoons praline in the background, reserving a little cool, and pour the cream and decorate the edges of pie with small designs cut into the scrap dough. Brown with a few drops of milk and bake in a preheated oven at 180 ° C.
The tart is ready when a spear planted in the center comes out clean.




Let stand and cool.



This pie is delicious warm and even, good cold from the refrigerator.

Custom
want her to be eaten with whipped cream. I think it is sufficient in itself!

Bon appetite!

I take this article to thank my beautiful Safia and her blog highly palatable (as good as I love cooking), she gave me this award:

In my turn I offer:

FIMER

Nadjibella

Annie

Ratiba

And last but not least, Tunis and Wissal , which are rare (as all that is good and beautiful; D)!

The video for those who have no Youtube or Dailymotion:

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Cake with Cardamom and Cardamom Cake or Praline

Hello everyone, this lovely recipe, and I prepared well for a long time, and that's as much time as I want to show it. I knew a long time, but the idea to add the praline recipe comes from the of Fatafeat ( Sohbi Taib ). This cake flavor is at once delicate and intense, is very popular across the Atlantic where it is called Cardamom Cake. Although it is very common to add a few pinches of cardamom to awaken the taste a yogurt cake, here, the quantity is much more present in this importante.Le praline recipe added advantage of sweetness and a nutty flavor that blends perfectly with the taste this cardamom!

You need:

* 200g butter, softened 3 eggs

* * 1 1 / 2 cup blonde brown sugar (or 375ml)

* 1 / 4 cup sugar (60ml)

* 1 1 / 2 cup

flour * 1 tsp baking powder + 1 tbsp baking soda

* 3 tbsp curved ground cardamom

* 1 1 / 2 cup of milk fermented

* 75g praline (I've bought almost everything - wahine we can do by mixing crushed almonds, hazelnuts crushed, which roasts and that is caramelized in a pan with the brown sugar brown)

Preheat oven to 180

C.

We first beat butter and sugars until mixture smooth and creamy. Then add eggs and mix again.

Meanwhile mixing the flour, cardamom, baking powder and baking soda. Then add this mixture three times in the first butter-egg mixture -sugars in alternating with milk fermented.

Once the cake batter ready, grease a loaf pan, and pour 1 / 3 of the dough, pour over half the praline at the center of the cake and cover with new of 1 / 3 of the dough. Attention once covered, the praline should not appear on sides. Repeat this process once, put the second half of the praline and covered the last third of dough.

Bake for 45 minutes.

No, not my cake is not burned, but the cardamom and praline paste the color really!

Taste this cake is completely cooled after.

This cake is really delicious and I urge you to prepare!

I take this message to thank FIMER, blog For Gourmets delight , who awarded me this award:

I really invite you to visit and consult with beautiful recipes and photos really admire attractive.

you soon.

The video for those who have neither Youtube , nor Dailymotion :

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Tajine The Pizza !!!!!!! Millionaire's Shortbread

Today, a truly original recipe! A new way of eating tagine (tunisien! !!).... or pizza!

For this recipe tagine I am inspired by a recipe book Tunisian tagine, Sarah Damak. I changed a few things to suit my tastes and what I had in my closet!
This tagine is really tasty and really surprising. A great recipe that will become a classic at home!



To this delicious tagine, you will need:-
for the base of tajine:
* 5 slices of bread (but it depends on the size of your dish)

* 6 eggs * 1 box tuna in water
* 2 pieces of Laughing Cow
* 50g Grana Padano
* *
10cl milk 1 tsp baking powder
- For the sauce: 1 onion

* * 2 * 1 tsp tomato
of
garlic powder * dried oregano (to taste) 2 tbsp
* olive oil *
chili powder
* Grated Gruyere




Preheat oven to 180 ° C.
Mix in a bowl, eggs and cheese, then add the milk and yeast. Season with salt (careful, the cheese is already salty) and then add half of drained tuna.

In the bottom of a greased dish, arrange the slices of bread, so as to cover the bottom.

Pour the egg mixture and cheese and bake until the top of the tagine is made.

Meanwhile, prepare sauce by browning chopped onion in olive oil, add chopped tomatoes, season with garlic, oregano and chili and salt.

Pour the sauce over the top once tagine thereof taken, crumble over the rest of the tuna and cook for 2ominutes to 200 ° C.

When the tagine is cooked, sprinkle with grated cheese and put in the hot oven so the cheese melts without burning!

A delicious smell emanates from the oven!!

Cool 30 minutes and cut into pieces, this tagine as original as tasty, is eaten warm or cold !!!!!
Enjoy!
you soon!


The video for those who have no Youtube or Dailymotion:

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Lenses Marlene

recipe Marlene's blog , Feel free to check it out you will certainly find something you like




lenses (ad nauseam) 5pp
0PP
2 carrots 1 can of crushed tomatoes 0PP
salt pepper herb de provence 0PP
0PP
garlic powder 0PP

Cut the carrots into rounds. Place in a saucepan and cook a few minutes while stirring so that it does not catch the bottom.

Add the lentils, the box of crushed tomatoes and water.

Salt, pepper, garlic pieces, herbs de provence. Cook for about twenty minutes until the water evaporates. You may need to be add if you see that the lenses are not baked.


5 ProPoint ad nauseam

Dr And Mrs Vandertramp Graphic

American

A recipe I've been doing very little and never have thought of "measured" quantities ... So here I am trying to weigh everything before you can write it down.





Serves 2 200g minced beef 5% or 5% angel hair 8PP
Worcestershire Sauce 0PP
Salt and pepper 20g 0PP
light mayonnaise (Benedict @) 2PP light
10g Ketchup (Heinz) 0.2 PP

Optional depending on my mood: ehcalotte, capers, paprika, chilli Espelette, mustard

ProPoint 5 per person
ProPoint 6 per person if you put meat in satiety without adding more mayonnaise and ketchup

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prepared fondant 0% Line and complex papillae

A recipe that I had already spotted at the time of publication, but I had completely forgotten to test ... It can be found HERE



100 g of cheese at 0% (1PP)
250 g of chocolate (36pp)
1CS cornstarch (1PP)
4 eggs (8PP)
35 g sugar rapadura (4PP)
1 pinch of salt (0)


Place chocolate to soften over low heat. Do not hurry.
Break the eggs, separating whites from the yolks, beat the egg yolks with sugar and a mixture when milled, add cornflour, white cheese, salt and finally the chocolate.
Beat the egg whites. The Gradually add in all the dough by lifting the mixture. Grease a shirt and high-sided pan. Bake four hot enough (200 °). Bake 20 '.
Wait until the cake has cooled slightly before turning out.


ProPoint 6.25 for 8 shares
ProPoint 5 to 10 parts

Slight Pain In Left Testicle

Hello, today I offer a classic biscuits So British ..... A delicious biscuit: the Millionaire's Shortbread. This pure delight consists of a layer of biscuit covered in toffee, topped with chocolate .....
Enjoy with moderation anyway!; D

You need:-To

Dough: 140g flour *

* 45g grated coconut 100g butter *

* 70g sugar
- For the chocolate coating
* 100g milk chocolate
* 1 tbsp neutral oil
* 20g white chocolate



-For the toffee:
* 350ml milk safe concentration
* 150g golden syrup (or honey or maple syrup) 125g butter *

* 4 tbsp sugar powder

First step:
Preheat oven to 180 ° C. Prepare the biscuit, mixing the very cold butter cut cubes with flour, coconut and sugar. Form a paste and spread it in a pan lined with parchment paper. Bake for 30 minutes until the cookie that is golden, then cool to room temperature.
Step: Meanwhile pour into a saucepan, condensed milk, golden syrup, powdered sugar and butter, leading to a boil, then keep the same boiling for 15 minutes, stirring continuously, then take the TOFE beautiful golden color! Versser on the cake immediately, let cool to room temperature, then chill.
Third step: Melt chocolate and a spoon of oil, oil will yield a shiny chocolate well regardless of temperature, and melt the white chocolate!
Pour the chocolate milk on the toff and decorate with white chocolate! (See video!).



There's more to cool for several hours or overnight, and cut into small squares, which is best for tasting !

you soon.

The video for those who have no Youtube or Dailymotion:

Lomita Motherboard 010116

Bites shrimp and vegetables

A recipe found HERE to do and redo for all occasions.




for 2

18 300g prawns or seafood (3PP)
1cube fish broth (1PP)
18CL hot water (0PP)
200g frozen julienne vegetables (leeks, carrots, zucchini, broccoli, celery, ..) (0PP)
10cl fresh cream (15%) (1.75 PP)
5cl skim milk (0.5 PP)
2 tsp cornflour curved (0.5 PP)
2 filled puff pastry (7.5 PP)

Preheat oven to 180 ° C.
Dip prawns into a bowl of hot water for 2 minutes to be able to peel more easily.
Wear 35cl of hot water and bouillon cube to a boil and add the julienned. Simmer over low heat for 10 minutes. Add the prawns and cook for 2 minutes. Dissolve the cornstarch in cold milk and cream and pour over the prawns. Bring to a boil again.
Salt and pepper to taste.
Bake the puff pastry bites for about ten minutes.
Garnish with prawns with vegetables and serve immediately.

ProPoint 7 per person

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Veal stew Express Small

a recipe found on Marmiton



Serves 4 to 6 people

1 kg calf (33PP)
1 cube of chicken broth (1PP)
1 cube of vegetable broth (1PP)
2 or 3 carrots (0PP)
1 large onion (0PP)
1 small can mushrooms (cut) (0PP) 2CS
heavy cream 30% (3PP)
lemon juice (0PP)
1 egg yolk (2PP) 2CS
flour (2PP)
25 cl of white wine (for cooking 0PP)


Brown the meat on a baking sheet until the pieces are lightly browned. Sprinkle with 2 tablespoons of flour. Although
remuer.Retirer the baking sheet. Add 2 or 3 glasses of water and stir.

Add 2 bouillon cubes. Add wine and cover with water.
Cut the carrots and onions, then add them and mushrooms.

Simmer over very low heat about 1:30 to 2:00 stirring.
If necessary, add water from time to time.

In a bowl, combine cream, egg yolk and lemon juice. Add this mixture at the last minute, stir well and serve immediately.



ProPoint 10.5 per person for 4 people
ProPoint 7 per person for 6

The Most Humiliating Wedie Prank

pistachio cake / chocolate clafoutis

An association that has always greatly Success!




for 6 small cakes

160 g flour (15pp)
1 / 2 packet of yeast (0PP)
3 eggs (6PP)
125 g butter 41% (13.5 IP)
100 g sugar (11PP)
2cc pistachio paste (2PP)
50g dark chocolate (7PP)


They beat the softened butter with sugar. Adding the eggs one by one. Mixed well so that it fits completely into the mixture. We add the flour and yeast. Were mixed again. Then separated the dough into two. In one half, add the pistachio paste, mix well. In the other

half, we add the melted chocolate with 1 cc of water. Were mixed again.

poured into a buttered cake mold corresponding to a prior (or silicone). A bit of chocolate dough and a little pistachio chocolate until exhaustion and then re pasta. It stuffs

40 minutes at 180 ° / 200 ° if using a cake pan size standard.

If using mini molds like me today, 20 minutes at 180 degrees is enough.


9 ProPoint by Cake

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A new recipe from the book "Best of" Weight Watchers. A tasteful recipe to repeat without hesitation.



Serves 4

2 blocks salmon (12pp)
300g leeks (0PP)
2tsp butter 41% (1PP)
300g cauliflower (0PP) 2 eggs
(4PP)
Lite 30g grated cheese (2PP)
15cl skim milk (1PP)
salt, pepper (0PP)

Place salmon in a glass dish with cooking 2CS water, cover and cook 3 minutes in microwave oven.
Drain and crumble. Preheat oven to 210 °

Expand leeks, sliced, make them sweat for 10 minutes in a nonstick skillet with 1 tsp margarine (if necessary add a little water during cooking)
Cook cauliflower for 5 minutes in pressure cooker. Drain and remove small Bourquet cauliflower.

Grease a baking dish with a capacity of one liter with remaining margarine. spread on the salmon, leek e tle cauliflower.
Beat eggs and cheese. Add milk. salt and pepper. Pour
. bake 25 minutes. Let cool a bit off in the oven before serving.


ProPoint 5 per person

Masterbation With House Holds

Crumble salmon with vegetables provencal vegetables

A really delicious recipe found HERE . A recipe to do so without hesitation!





Serves 4 3 large tomatoes (0PP)
1 red pepper (0PP)
1 green pepper (0PP) 1 large zucchini
(0PP)
a little parsley (0PP)
50g soft butter 41% (5 , 5pp)
flour 50g (5pp)
2 tablespoons breadcrumbs (2PP)
50g Parmesan (5pp)

Preheat oven to 180 degrees.

Mix in a bowl the flour, butter, Parmesan and bread crumbs.

Wash vegetables and cut into pieces, chop garlic, chop the parsley.

Place vegetables in a baking dish and sprinkle with the crumble mixture over the entire dish, cook them between 35 and 40 minutes.

ProPoint 4.5 per

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contest bread ...... In CookParadise

Hello, Valerie's excellent blog Cook Paradise offers of 20 to 30 April 2010 a competition on the table bread (brioche breads and pastries excluded) is the first time I entered a competition on the culinary canvas!!
can see the original breads in the competition by all participants on Valerie's blog (click on photo )!!!!

With all the bread I made recently, that is exactly what was needed: A Contest!

Design & shaping, let your creativity and your inventiveness taste

All types of bread in the world and Navarre ...

The contest will take effect March 20 until April 20

The results will be Apr. 30

To enter leave a message at Paradise Cook with the link of your recipe

I participate in contest with three loaves: Bread

Tunisian olive oil:

and the bread Coco

And buns Tehena:

Wish me luck !!!!!!

you soon.

Register Of Deeds Orange County Florida

bread crumb

Hello!!
With the return of warm weather, you want ....... exotic!! This combined with my baking frenzy, gives .... Coco bread crumbs.

Despite the amount of sugar in the recipe, it is perfectly possible (it is even recommended) to use it to accompany savory dishes, sandwiches with savory or sweet, or simply grilled with honey or Nutella ( ....... yum!)
Despite an initial rest period long enough, this recipe is extremely easy to make and original as possible: D



You will need: *

350g flour 50g *
starch potato
* 50g sugar 7g salt
* *
125ml coconut
* 20g yeast or sachet diluted in warm milk
* 25cl
coconut milk * 10 cl of milk







Mix flour, starch potatoes, salt, sugar and grated coconut, once a homogeneous mixture, add yeast and 1 / 3 milk and coconut milk, knead until liquid is absorbed.

Knead and add remaining milk twice.


Knead on low speed for 10 minutes, the dough should remain cold. Preheat oven to 30 ° C.
Once the dough ready, grease the sides of the bowl and let rise in warm oven off. For 2 hours (no less).


Once the dough has risen, the degas on a floured surface. Shape the loaf and place in a buttered cake pan lined with parchment paper! Let rise another 30 minutes in warm oven off.


Once the dough lifted from its mold, brush it with coconut milk, meanwhile, preheat oven to 200 ° C. Bake for 1 / 2 hour, until bread is well browned.










I advise you to taste the next day so that the bread takes better and the flavors of coconut well emerge. Cut thin slices will be easier!
Unleash your imagination to accommodate this bread, which goes well with salty than sweet! (Eg with Curry in a hurry to Nigella) Yum! As soon

Ps: I publish the video a second time, I just realize that some of us are deprived of Youtube and Dailymotion !!!!! That's for you my dear readers Tunisians !!!!;)