Boeuf Bourguignon French Beef Stew

It looks like this will be the perfect dinner for this weekend

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ring Boeuf Bourguignon French Beef Stew

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Creamy kiwi muffins with Chia seeds

Perfect Breakfast Idea

With colours and Canito in the kitchen

I have literally fallen asleep with Chia seeds and our aupair loves sweets and I like to grab piece from time to time. So muffins are actually perfect! This time, with kiwi as I bought lot of kiwi on market after I was sick to get vitamins and they are just ready and sweet now.

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What do you need:

4 pieces of kiwi

1 lemon

6 table spoons sour cream

1 table spoon Chia seeds

2 eggs (whites)

6 table spoons brown sugar

4 – 6 table spoons vegetable oil

1 cup self – raising flour

1/2 table spoon baking powder

1/2 table spoon soda bicarbonate

1 tea spoon grounded vanilla

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Preheat the oven to 180 degrees and prepare 8 – 12 muffin paper cases (in my case, I prepared 10 muffins this time, however it can slightly vary). If you have muffin tin, put papers there and if no…

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Banana Bread in a Mug Recipe

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug microwave 1 ripe banana 5 minutes = your banana bread quick fix. Banana Bread in a Mug Makes 1 Serving Prep Time: 5 minutes Total Time: 8 minutes Ingredients 1 ripe banana, mashed 1 egg 1 Tablespoon buttermilk ¼ […]

via Banana Bread in a Mug Recipe

A reminder of last months theme

Curd plum dumplings

Jutta schau mal was ich gefunden habe. Die muss ich unbedingt machen.

With colours and Canito in the kitchen

And sweet tooth is still here! Now fruit dumplings which are as well big part of Czech cuisine 🙂

At the end of the 20th century, dumplings were considered to be unhealthy and unfashionable. It was related to the change of lifestyle, which gradually lost physical exertion and, of course, to the mass promotion of various “diets” in which the dumplings did not have a place. Nowadays, there is a renaissance of dumplings in connection with the return to the traditional Czech cuisine, both in restaurants and in households. Of course, it is important that the dumplings are made of good quality raw materials and using the right recipes. For an active person, traditional Czech cuisine does not pose any danger. Everything is, of course, a matter of measure – the size of the portion is essential to adapt to the energy supply. But I think… this belongs to every…

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Salvador Dalí’s Casanova Cocktail

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Salvador Dalí’s Casanova Cocktail

In a glass, combine a pinch of cayenne pepper and a teaspoon of ginger; pour in a tablespoon of Campari, 4 tablespoons of brandy, and 2 tablespoons of Vieille Cure (old brandy). Refrigerate or chill in freezer for 30 minutes, then mix in the juice of one orange and stir. “Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of the remedy,” writes Dalí. “Drink…and wait for the effect. It is rather speedy.”

Confit d’Oignons au Vin Rouge

confit d oignons

My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.  Although I do believe the Confit d’Oignons au Vin Rouge was a popular item back then.

INGREDIENTS (20 PEOPLE)

1kg Roscoff onions
37,5cl red wine (bordeaux)
4 tbsp of raspberry vinegar
25g of four spices [Quatre Epices]
4 tbsp honey
olive oil

DIRECTIONS:

Peel and finely slice the onions.
Heat a saucepan with the olive oil and sweat the onions.
Reduce to very low heat and add the other ingredients. Simmer and simmer for 45 minutes. Long cooking will reduce onions, wine and vinegar.
Salt before leaving to cool in a pot.

Confiture De Lait

French Touch

Hello everybody!

Today I am sharing with you another classic of French cuisine: confiture de lait. Confiture de lait can be literally translated into milk jam but it is like dulce de leche. While it is a specialty of Normandy in the North-West of France, you can find dulce de leche in different parts of the world under different names. For those who are not familiar with dulce de leche or confiture de lait, it is a thick caramel sauce made from milk, sugar and vanilla that have been evaporated. It is perfect for sweet tooth like me and is a great addition to cake and cookies or as a topping for your crepes!

french dulce de leche recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s start cooking!

Ingredients:

  • 1 liter whole milk
  • 2 cups + 2 tbsp sugar
  • 1 vanilla bean

Preparation:

1- Pour the milk…

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