Je donne ma langue au chat !

Bonjour à tous et toutes / Hello everyone !


Devinez quoi ? Vous donnez votre langue aux chats ?
Guess what? the cat got your tongue? 

Après plus de 2 ans et plus de 425 billets, je tire ma révérence ...
Je vous reviendrai peut être un jour mais ici prend fin ce blog.
Merci de vos visites !!! Ce fût un réel plaisir !
Sylvie

After more than 2 years and more than 425 posts, I am leaving the scene ...
I may one day come back but this is the end for now.
Thanks for showing up ! It was a real pleasure.
Sylvie

Langues de chat
Prep: 10 min     Cooking time: 7-8min     Serves: 25

Ingredients
60 g butter
60 g icing sugar
60 g flour
2 egg whites
2 drops vanilla extract

Preparation
Preheat the oven to 425°F.

Work the butter to make it creamy, add sugar, vanilla and flour. Mix well. Stir in egg whites.

Butter a baking sheet and sprinkle with flour. Put the dough in a pastry bag. Spread dough sticks sufficiently spaced on the plate.

Cook 7-8 minutes in hot oven.

Remove rapidly form the baking sheet and let cool.

Reference: Marmiton

Red lentil curry

Red Lentil Curry
Prep: 15 min     Cooking time: 30 min     Serves: 8

Ingredients:
1 can (540ml) of lentils
1 cup of red lentils, rinsed and drained
3 cups of stock (veggie or chicken)
1/2 tsp ground turmeric
50g butter

2 onions, chopped
3 cloves garlic, finely chopped
3 tsp ground cumin
3 tsp ground coriander
2 tomatoes, chopped
200 ml coconut milk

Preparation:
Place the lentils, stock and turmeric in a large heavy-based pan. Bring to a boil, reduce the heat and simmer, covered, for 10 min, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

Meanwhile, heat the butter in a small frying pan and add the onions. Cook until soft and golden and add the garlic, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onions and spices into the lentil mixture, lentil (can rinsed and drained), and then add the tomatoes. Simmer over very low heat for 5 min, stirring frequently.

Season to taste with salt and pepper, and stir in the coconut milk until heated through. Serve with naan bread or rice.

Source: Curry & Chili Cookbook

Parmesan bread

Parmesan and Bacon Loaf
Prep: 30 min + 2 hours rising     Cooking time: 25 min     Serves: 12

Ingredients
7g dried yeast
5 ml sugar
250 ml warm milk
400g plain flour

5 ml salt
1 egg, lightly beaten
30 g butter, melted and cooled slightly
15 ml milk (extra)
120g bacon, cooked and diced
70g Parmesan, grated

Preparation
Grease a baking tray.

Mix the yeast, sugar and warm milk in a bread machine. Start the Dough program and close the cover for 10 min.

Mix the flour and salt in a bowl. Add to cover the yeast mixture. Make a well in the center and add the egg. When the kneading process is completed, put the dough in an oiled bowl, cover loosely with greased plastic wrap and leave in a warm place for 75 min, or until doubled in size.

Punch down the dough, turn out into a floured surface and knead for 30 second, or until smooth. Roll out to a rectangle, 30 x 20 cm, and brush with some extra milk. Sprinkle with bacon and Parmesan, leaving a border. Roll lengthways into a log shape.

Lay on the baking tray and brush with the remaining milk. using a sharp knife, slash the loaf diagonally at intervals. Leave to rise in a warm place for 30 min (cover with a damp tea towel).  Preheat the oven to 425°F. Bake the loaf for 25 min, or until golden.

Source: Inspired by Soups and Breads, Step-by-Step Cookbook

Italian sausages

Hot & Sour Italian Sausages
Prep: 20 min     Cooking time: 30 min      Servings: 36-40 pieces

Ingredients
1 onion, finely chopped
1/2 red pepper, finely chopped
3 garlic cloves, finely chopped
2/3 cup chili sauce
2/3 cup ginger jelly

2 Tbs soy sauce
2 tsp corn starch
1 kg Italian sausages, boiled and sliced
4 Tbs maple syrup

Preparation
In a frying pan, brown the sausages on each side. Reserve.
Add the onion, red pepper and cook at medium heat 5 minutes or until the vegetables are soft.

In a saucepan, mix the chili sauce, jelly, soy sauce, corn starch and bring to a boil while stirring. Add the vegetables and sausages and stir to completely cover evenly. Reduce the heat to medium-low, cover and cook while stirring for about 20 minutes or until warm and thickened.

Reference: Coup de Pouce May 2011

Tortellinis Gigi

Tortellinis Gigi
Prep: 5 min     Cooking time: 15 min     Serves: 6

Ingredients

400g of meat tortellini
15 g  butter
250 ml  of sliced ​​fresh mushrooms, cleaned
250 g  of bacon
500 ml whipping [35%]
Salt and pepper to taste
213 ml  tomato sauce
Grated Parmesan cheese, for sprinkling


Preparation
Cook the tortellini according to package .
Drain and reserve.

In a skillet, melt butter and add the sliced ​​mushrooms, set aside.
Cook bacon in same skillet until crisp; crumble, drain and set aside with mushrooms.

In a large saucepan, heat cream over high heat.
Season cream generously with pepper and boil over high heat for 3 to 4 minutes.
Stir in tomato sauce and boil for another 3 minutes.
Add the reserved sliced ​​mushrooms and crumbled bacon to the sauce.

Simmer over moderate heat for 5 minutes.
Add the reserved drained pasta to the sauce and toss to cover.
Add a little grated Parmesan cheese, cover and reheat over low heat for several minutes.
Serve immediately.


Reference: Boîte à recettes

Green beans

Green bean with almond
Prep: 5min     Cooking time: 5min     Serves: 6-8

Ingredients
4 c. fresh green beans
1 c. blanched almonds

1/4 c. butter


Preparation

Cook green beans to taste. Drain and reserve.

Sauté almonds in butter until lightly browned. Add almonds to cooked green beans and toss well. 

Reference: Ma Cabeza

Sesame pork

Sesame pork
Prep: 15min     Cooking time: 6-8min     Serves:

Ingredients

• 4 Tbs honey
• 4 Tbs sesame oil
• 2 Tbs mustard, old style
• 1 Tbs lime zest
• 6 Tbs sesame seeds
• 500g pork cutlet, boneless
• 2 Tbs butter
• salt and pepper, to taste

Preparation
Mix oil with honey, mustard and lime zest.
Baste cutlets on each side and cover with sesame seeds.

Warm up butter in a pan over medium heat. Cook for 3-4 minutes on each sides.

Reference: Porc du Québec

Lemon pie

Lemon Pie
Prep: 15min     Cooking time: 15min     Serves: 8

Ingredients

• 1 baked 9-inch pastry shell
• 1 1/3 cups granulated sugar, divided
• 3 Tbsp cornstarch
• 1 1/2 cups cold water
• 3 egg yolks, slightly beaten
• grated zest of 1 lemon
• 1/4 cup fresh lemon juice
• 3 egg whites

Preparation

In a saucepan combine 1 cup sugar with cornstarch. 
Gradually stir in the cold water until smooth. 
Stir in the beaten egg yolks. Bring to a boil over medium heat, stirring constantly, and continue to boil and stir for 1 minute. Remove from heat. 
Stir in the lemon peel, lemon juice, and butter. Cool. 
Turn into the prepared pie shell. 

Beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread the egg white meringue mixture over the fulling, sealing to edge of crust. 


Bake in a preheated 350°F oven for about 15 minutes, or until golden brown. Cool and serve.


Reference: Recipe

Hot and sour soup

Hot and Sour soup
Prep: 5min     Cooking time: 30min     Serves: 8

Ingredients

• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin

Marinade

• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)

Soup

• 1/2 cup bamboo shoots, thinly sliced
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• 6 cups chicken broth
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2-8 tablespoons white rice vinegar (to taste)
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Preparation
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.

Bring the broth to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired.

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. 

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

Reference: It has been more than 20 years that I make this soup ... I would say: My Cabeza.

Chorizo Cookies

Sundried tomatoes & chorizo cookies
Prep: 20 min     Cooking time: 10 min      Serves: 6-10

Ingredients
150g flour
30g Parmesan
1 egg
40g butter
1 pinch salt
1 tsp baking powder
1 Tbs walnut paste
50 g sundried tomatoes in oil, cut in pieces
50g chorizo, in small pieces
2 Tbs oregano, dried

Preparation
Preheat oven at 450°F (210°C)

Mix flour, walnut paste, baking powder, salt and Parmesan. Add egg and butter, then all the remaining ingredients.

Make cookies and cook for 10 minutes.

Reference: Cuisine AZ

Albert Einstein

I read ...

Albert Einstein. Physicist. Born in Ulm, Germany, on 14th March 1879; died in Princeton, New Jersey, USA, on April 18th 1955. Einstein is regarded as the father of today's philosophical and scientific conception of the world, like Copernicus, Galileo, and Newton before him. As a humanist he courageously fought for world peace.

... therefore, I think!

Today would then be the day that he came to this world !

Last June, I was visiting Bern, Switzerland.

Upon my return, I have written a word (click here) about  regular life in Bern ... the day-to-day life.

I have spared you the touristy things but today I have decided to share 2 pictures of Einstein's apartment at Kramgass 49, Bern ...

So here it is ...

Living room

Some knick knacks

Why are we so curious as to go visit someone else's house?

What can be there that could be so interesting to us? Geek voyeurism ???

Sometimes, I think of names such as Einstein, Oppenheimer, Curie, Dewar, Wiley, Stahl, Solvay, Nicolaou or any other ones and I am mesmerized at the date they died. I remember when I was still in college and thinking of these scientists as being ancient ... but no, no ... at the most what ? 100 years. So many scientific discoveries have been done in the past 100-200 years, unbelievable.

Spicy Fried chicken

Spicy Fried chicken
Prep: 10 min     Cooking time:1hr     Serves: 8

Ingredients

2 cloves garlic, crushed

1 Tbs grated fresh ginger
2 tsp ground cardamom
1 tsp ground nutmeg
1 small fresh red chili, finely chopped
2 Tbs lemon juice
1.5kg chicken drumsticks
1Tbs oil
1/2 cup roasted peanuts
1/4 cup water

Preparation
Combine garlic, ginger, cardamom, nutmeg, chili and juice in medium bowl, mix well.

Add chicken to spice mixture, mix well, cover, refrigerate for several hours or overnight.

Heat oil in large frying pan that goes in the oven, add chicken, cook over medium heat for about 5 minutes or until chicken  is lightly browned all over.

Stir in nuts, then water, cover and cook in the preheated oven at 350°F for 1 hour.

Reference: Inspired by Easy Curry

Mixed bean salad

Mixed beans salad
Prep: 15min     Marinate: 2hrs     Serves: 8-10

Ingredients
1 can black olives, drained and chopped
1 can kidney beans, drained
1 can black beans, drained
1 can chick peas, drained
1 can Lima beans, drained
2 cans corn kernels, drained
200g mango, chopped
2 onions, chopped
mint, cilantro, ginger to taste
salt & pepper
1/4 cup oil
4 Tbs lime juice
2 Tbs lemon juice

Preparation
Mix everything together and let marinate for at least 2 hours before serving.

Source: Ma Cabeza

Cheese foccacia

Cheese Foccacia

Prep: 2hrs40 min    Cooking time: 45 min     Serves: 12

Ingredients

• 1 envelope (1/4-ounce) active dry yeast
• 1 tablespoon sugar
• 1 cup warm water (about 110 degrees F.)
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 teaspoons olive oil
• 3 tablespoons Kosher salt
• 2 tablespoons coarse black pepper
• 1 on.  fresh ricotta cheese, at room temperature
• 2 large eggs
• 6 on. Mozzarella cheese, grated and at room temperature
• 1/3 cup grated Parmigiano-Reggiano cheese
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F. 

Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. 

Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. 

Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. 

In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.

Reference: Inspired by Food Network

Baba Ghannouj

Baba Ghannouj

Prep: 20 + 15 min     Cooking time: 20 min   Serves: 6-8

Ingrédients:
2 small eggplants, cut in half lengthwise
2 cloves garlic, crushed

2 Tsp lemon juice
3 Tsp tahini
1 Tsp of olive oil
1 Tsp mint, fresh and chopped

Preparation:
Preheat oven to 375°F.
Sprinkle eggplant with salt and wait 15 minutes.
Rinse the salt and dry eggplant with a paper towel.

Place the eggplants on a baking sheet, flesh side up.
Bake 20 minutes or until tender.
Remove skin.

In a food processor, place the eggplant, garlic, lemon juice, tahini and olive oil. Turn on for about 30 sec. or until smooth. Season to taste with salt.


Reference: Inspired by The Essential Vegeterain Cookbook, p.70
.

Sundried tomato cakes

Sundried tomato cakes
Prep: 10 min     Cooking time: 25 min     Serves: 10 small cakes

Ingredients
3 eggs

100 ml olive oil
100 ml milk
Pesto, sun dried tomatoes
210 g olive tapenade
260 g flour
10 ml baking powder
100 g Gruyère
Black olives, as you like
salt and pepper to taste

Preparation
Preheat oven to 350°F.

In a small bowl, beat eggs, olive oil, milk and pesto. Add flour, baking powder, cheese and olives, salt and pepper. Pour in greased little muffin mold.

Cook 25min in the middle of the oven, until cook in the middle. Let cool down in the molds.

Reference: Châtelaine

Chicken and sausages jambalaya

Chicken and sausages jambalaya
Prep: 20min     Cooking time: 48min     Serves: 8

Ingredients
1 lb cooked chicken, cut into pieces
1 lb spicy sausage, chopped
1 Tbs oil

1 cup celery, chopped
1 large onion, chopped
2 large red peppers or green onions
1 package sliced ​​mushrooms
2 clove garlic, minced
3 cups chicken broth
1 tin (28on) tomatoes undrained, chopped.
2 bay leaves
1 tsp Tabasco sauce
1/2 tsp thyme and oregano
1/4 tsp ground allspice
1.5 cups uncooked rice

PreparationHeat oil over medium high heat. Add sausage, celery, onions, peppers and garlic. Cook 5 minutes while stirring.
Always stirring add the chicken broth, tomatoes, sliced ​​mushrooms, bay leaf, Tabasco sauce, oregano, thyme, and allspice. Bring to a boil.
Reduce heat, simmer for ten minutes, uncovered, stirring occasionally.

Add rice and stir, cover and simmer fifteen minutes.

Add chicken, cover and simmer for five minutes or until rice is tender.

Let stand ten minutes and serve.
Reference: Recette du Québec

Meatloaf

Meatloaf

Prep: 15 minutes Cooking time: 50 min 

Serves: 8

Ingredients:

• 500 g ground beef
• 2 large carrots, peeled and grated
• 2 stalks celery, chopped
• 228 g mushrooms, finely chopped
• 1 onion, finely chopped
• 4 soda crackers, crumbled
• 80 g (1 / 3 cup) oatmeal
• 1 large egg
• 30 ml mustard de Meaux
• 60 ml maple syrup
• 15 ml of dried herbs de Provence
• 300 ml vegetable juice

Preparation:
Preheat oven to 350°F.

In a small bowl, combine maple syrup and vegetable juice. Reserve.

Mix all other ingredients and put this mixture into a baking dish (9x11).
Smooth top with a fork.
Pour the liquid on top.

Bake for about 50 min.

Sources: Ma Cabeza