Camel Toe Beach Volley Ball

Kokosbollar & Zimtstern

The first are small bites chocolate-coated flakes of coconut , very popular in Sweden winter, while the latter, pretty stars to cinnamon covered with white icing to vanilla which are among the classic Christmas Alsace, but also in Austria and Germany.

A priori, these confections are not made to go together, but I found that they match to delight and have therefore drawn up a set of each for the holidays.

Kokosbollar and Zimtstern have found their place in mini-ballotins improvised with the materials at hand, as would have done Ernest and Celestine

:-)

~ ~ Kokosbollar

These little chocolate bites are no more difficult than the chocolate truffles and easily stored 3 weeks in a cool place. It is also necessary not to succumb to temptation too soon ...

Ingredients

For 25 bites of the cherry-sized

* 150 g butter (let soften at room temperature)
* 2 dl or 180 g of sugar blonde
* 3.5 dl or 160 g of small oatmeal
* 1 dl or 30 g of grated coconut (and a little more for decoration)
* 1.5 tablespoon vanilla sugar *
4.5 tablespoon unsweetened cocoa powder *
2-3 tablespoon cold strong coffee ( orange juice is also)
...

1 ~ Mix (preferably in a food processor with metal blade) soft butter and sugar until a homogeneous mixture. 2 ~ Add oats, coconut, cocoa, sugar, vanilla and coffee and mix again. 3 ~ Form small balls of dough and roll them in coconut. If dough is too sticky, place some time in the refrigerator.

~ ~ Zimtstern

recipe, I referred to Mengwe that I had excellent echoes here (in Loukoum) and there (from Vanessa). I concluded in my lap as the recipe is perfect. So I do nothing to change!

Ingredients

For 25 stars

* 100 g ground almonds

* 30 g sugar

* 50 g sugar

* a good teaspoon ground cinnamon

* 80 g flour

* 1 egg white

Frosting:

* 75 g sugar

* 1 egg white froth

* 1 / 2 teaspoon vanilla extract or vanilla powder

...

1 ~ In a large bowl, mix the ground almonds, sugar, cinnamon and flour. 2 ~ Add egg whites and mix until a ball. 3 ~ Preheat oven to 150 ° C. 4 ~ On a lightly floured surface, roll dough 1 cm thick (maximum) cut out with cookie cutter and place on a baking sheet lined with parchment paper. 5 ~ Bake for 10 minutes (maximum) at 150 ° C.

Frosting:

1 ~ Mix egg white froth with the icing sugar and the extract vanilla. 2 ~ Spread the frosting on the stars with a brush and let dry at room temperature before storing in an airtight box to keep them well.

And to top it all: a nice package from the pastry Vandermeersch and containing a kugelhopf as I'd love to know them ...

Happy holidays to all!

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Cuisine Portugaise / Portuguese cuisine / Portuguese cuisine

French version

Portuguese Cuisine

A week ago I went to Portugal and I visited Lisbon. There I could taste the Portuguese cuisine.
Portuguese cuisine is rich and varied. For me it's a family kitchen full of good flavors. It is a Mediterranean cuisine based on fish and crustaceans. But the meat is also present on restaurant menus.
Cod is the essential ingredient of Portuguese cuisine. I ordered the restaurant. It was served with potatoes steamed. I also ate a very good dish of sweetbreads with shrimp.
What I most most was their pastry. In the city there are around small bakeries or "Pastelaria" selling delicious cakes. Patisserie typically the best known is the "pasteis de nata". They are mini egg custard (cream). Fritters sweetened with honey or jam, apples are delicious but beware, they are a little fatty.
I loved the little senile almonds. They call them "of Broa Amendo. I stop on this sweet note and I'll let the photos that look better than say my words.


Français Version

Portuguese cuisine

A week ago I Went to visit Portugal to Lisbon where i could "try delicious Portuguese dishes.
Portuguese cuisine is characterized by rich, filling and full-flavored dishes. For me it’s family food: the dishes are simple but full of comfort flavors. Portuguese cuisine is mainly based on Mediterranean cuisine. Portugal has a well-developed fishing industry. That’s why fish and seafood are widely consumed all over the country.
Portugal is famous for its cod. This is the type of fish commonly eaten in Portugal. I tried cod at the restaurant. It was a bit salty to my taste but good enough. It was served with steamed potatoes.
The thing I enjoyed the most was their bakery shops where you can find all sort of typical Portuguese pastry.
The most famous dessert of Portugal is creamy eggy tart - “Pasteis de Nata”. You can find them in almost every "pastelarias" (coffee shops). Sweet things are everywhere in Lisbon. Sonhos (doughnuts with honey) are also quite popular. But my favorite dessert was "Broa de Amendoa". These were mini almondy cakes. They were really good.
I guess I have to stop on this sugary point and I'll let you enjoy the pictures.

Russian Version

Portuguese cuisine

week ago I returned from trip to Portugal. I have been to Lisbon, where I managed to try several dishes from the Portuguese cuisine.
Portuguese cuisine consists of EY fish and seafood, but meat dishes are also served in any restaurant. This southern kitchen. It varied. For me, this kitchen is primarily domestic. Dishes simple but very tasty as cooked at home.
As a tourist, I certainly wanted to try the fish dishes, namely the cod. Cod, perhaps, is the most famous fish in Portugal. The restaurant served me the cod with boiled potatoes, which went perfectly to taste this solenovatoy fish. I note that potatoes and rice are the most common side dishes. At least I thought so. I also tried a rice dish with shrimp. This dish It was very sweet to the taste and figure if melted in the mouth.
But most of all I was impressed with their kafeyni, the shops of which are located so many diverse pypechki: cakes, pastries, muffins, donuts ...
most famous Portuguese pastries - cakes "Pasteis de Nata» (Pasteis de Nata "). This is a small cake of puff pastry with custard. They are sold in every kafeyne or bulochnoy.Takzhe I tried 2 types of muffins: big buns with honey and small dumplings with apple jam. Honestly, I do not really relished, because they were a little zhirnovatymi. After trying several different cakes, most of all I have fallen in good taste almond cakes. They call them "Broa de Amendoa» ("Broa de Amendoa").
On this note, I have a sweet and finish. I think the pictures say much more than my words.

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Five days of Nordic cinema. The weather this weekend lent itself quite well! Cinema of the Pantheon in Paris was an opportunity to attend screenings Swedish, Norwegian and Danish, some new to France, and to discover unexpected "nuggets frosted "as this short film Sweden:

~ Music for one apartment and six drummers ~

Stjärne Johannes Nilsson and Ola Simonsson-

This festival was also an opportunity to see and (re) view Kitchen Stories, a Norwegian film I mentioned here , flip the consequent Archive Ingmar Bergman and drinking glögg in listening to the Swedish duo The Tiny .

Starcraft Fishmaster For Sale Used

Ciné Nordica Paris under snow

Is Ensure A Good Drink

Natalya aime / Natalya loves / What I like

Message uniquement pour les francophones
Message for French speaking only
Message for the French -govoryashih


Idées Cadeaux Noel:

Si vous n'avez pas une idée de cadeau précise, je vous conseille visit the site that sells products worldwide. Products from around the world: Japan, U.S., Italy, Thailand
... I like their choice of jam: jam green figs, watermelon jam, jam limes, milk jam, jam nut ...
Jams bio are also proposed.
They have a great selection of coffee and tea.
Coffee and tea brand "Taylors of Harrogate is also available on their website.
If you like Asian food, consider purchasing a good curry: green curry, red curry, Tandoori curry (from 1.49 to 5.75 euros per pot ) I
was happy to find Thai minced lemongrass to 1.49 euros for 115 grams.

I let you discover this for yourself:

http://www.lesbonsproduitsdumonde.com/

Ideas Chocolate Desserts:

I suggest you find full delicious chocolate dessert recipes on the site of the Nestle chocolate dessert.

http://www.latableadessert.fr/

If you plan to make a Christmas cake for dessert for Christmas dinner and you have no idea there is another good reason to visit this site.
Here's a list of recipes that the site logs moved Yule Log gingerbread, chocolate brown Buche, Chestnut Log, Log bananas, Buche melting soft nougat and marzipan.

Their recipe for chocolate muffins is terribly easy and good. You need: 3 eggs, 100 g NESTLE DESSERT, 150 g of butter + for molds, 200 g flour, 150g caster sugar. Mix all ingredients and bake the muffins in preheated oven at 200 C for 20 minutes.

Here's the link:

http://www.latableadessert.fr/Recettes/Muffins+au+chocolat-RecipeId=6947.aspx

I hope you enjoy these sites like me!

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Spinach and goat's cheese lasagna / Lasagne au chèvre et aux épinards / Lasagna with spinach and goat cheese

Français Version

Spinach and goat's cheese lasagna

There are many versions of lasagna. The recipe I propose today is a vegetarian one. It contains spinach, cheese and nutmeg flavored béchamel sauce. To make this recipe I decided to choose goat’s cheese which perfectly goes with spinach. But in the south of Italy lasagna is more frequently made with ricotta and mozzarella. As a rule lasagna is topped with grated Parmigiano-Reggiano cheese.
This dish is rich and creamy in taste. The layers of spinach, cheese and béchamel sauce are tasty.

Give a try to this delicious recipe as nothing is better than homemade lasagna.

Serves 4:

300 gr of goat’s cheese
8-10 pre-cooked lasagna sheets (depends on the size of your baking tin)
500 gr of frozen spinach
2 cups of béchamel sauce(70 gr of butter +70 gr of flour + 500 ml of milk, salt, pepper and 1 teaspoon of nutmeg)
1 teaspoon of origan
1 teaspoon of basil
4-5 tablespoons of milk

How to make it:

Defreeze the spinach as indicated on the package.
Meanwhile, make béchamel sauce. In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat. Add milk at once (to avoid the formation of lumps) and let simmer, stirring gently with a wire whisk or wooden spoon over medium-low heat. Cook until smooth and thickened. Add salt, pepper and nutmeg to taste.
In a bowl combine goat’s cheese and 4-5 tablespoons of milk. Salt, pepper to your taste. Add origan and basil.

To assemble the lasagne, add about 1/2 cup of béchamel sauce on the bottom of greased dish.
Make a layer of lasagna sheets.
Take about a quarter of the spinach and layer on top of the lasagna sheets.
Make a layer of goat’s cheese mixture.
Add the next layer of béchamel sauce, then lasagna sheets, spinach and goat’s cheese mixture.
Continue layering in this order : finish with béchamel sauce on top.
Preheat oven to 200 C.
Bake in a pre-heated oven for 30-40 minutes Until The top IS Lightly browned. Let rest 15 minutes
Before cutting.

French version

lasagna with spinach and goat

There are several varieties of lasagna. The recipe I am proposing today is the goat cheese and spinach. It's good homemade lasagna. Its texture is soft, smooth and creamy at once, topped with a bechamel sauce flavored with nutmeg. You can substitute goat cheese for ricotta or mozzarella. Before baking, sprinkle with grated Parmesan.

Serves 4: Ingredients

:

500 gr spinach surgelés300 g of fresh goat cheese
1 / 2 packet of lasagna sheets = 8-10 leaves
500 ml white sauce (70g butter + 70 gr flour + 500 ml milk + salt + pepper + nutmeg) and salt
poivre1 teaspoon oregano 1 teaspoon
basil
4-5 tbsp milk

Preparation:

Preheat oven to 200 ° C (Th 6-7). Thaw the spinach over low heat in a saucepan or in microwave.
Mix goat cheese and 4-5 tbsp milk. Season with salt and pepper. Add oregano and basil. Prepare a bechamel sauce
to obtain 250 ml = 2 cups.
In a large buttered baking dish, put a layer of bechamel sauce, put a layer of lasagne, then a layer of spinach, then a layer of goat cheese, then a bit of bechamel, then again a layer of pasta. .. Make 3 layers ending with white sauce.
Cook for about 30 -40 minutes in oven preheated to 200 C.
Let stand for 15 minutes before cutting the lasagna.

Russian Version

Лазанья with spinach and goat cheese

Lasagna - Italian dish consisting of several layers of meat, leaves, or layers of lasagne, white sauce, béchamel and cheese. Variations on the theme of lasagna much as you can vary the fillings. I suggest you a recipe vegetarian or vegetable lasagna, which is prepared using spinach and goat cheese. Goat cheese can be replaced by a Greek cheese Fet, cheese, ricotta or mozzarella. Before you send a dish in the oven, you can follow any responses sprinkle top with grated parmesan cheese (in Italian - Parmesan sounds like "Parmigiano Reggiano"). But as if you did not have Parmesan cheese, then replace it with any cheese tvredogo grade.
This dish turns out flavorful and tender and melts in your mouth because of bechamel.
Try it and you!

for 4 servings:

500 g frozen or fresh Spinach
300 g soft goat cheese
8-10 lasagna sheets
500 ml Bechamel sauce (for its preparation you need 70 g butter 70 g flour + + 500 ml milk + salt pepper 1 teaspoon nutmeg)
1 teaspoon dried Oregano
1 teaspoon basil
4-5 tablespoons milk

Thaw spinach in microwave as directed on the package (About 7-9 minutes).

If you are using fresh spinach, then climb it, wash and blanch 2 minutes in boiling salted water, allow to drain.

In a small bowl, mix goat cheese and milk. Season with salt and pepper to your taste. Add Oregano and basil. You can season with other herbs, such as thyme.

Prepare sauce bechamel. It is a white sauce which is prepared on the basis of the liquid cream (cream) or milk, butter, flour. I always use milk in its preparation.

Thus, melt butter in a skillet, fry it in the flour until golden brown and a thin stream of milk pouring without ceasing stir. Cook until thick. At the end of the salt, pepper. Add the nutmeg, it attaches to the aroma sousu.Snimaem with fire.

Grease baking dish butter.
At the bottom of the lay of the bechamel, and then leaves the lasagna, then thawed spinach and goat cheese to finish.
Repeat the layers in the same sequence, completing the dish sauce beshemel.
Bake in preheated oven at 200 C for 30-40 minutes until light brown.
Infuse in oven 15 minutes before slicing into portions lasagna.

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Pumpkin-carrot-potato purée / Purée de potimarron, carottes et pommes de terre / Potato Markovna pumpkin puree

English Version

Pumpkin-carrot-potato purée

I know Halloween Celebration is behind. But I guess we don’t need any special occasion to make a delicious homemade pumpkin purée.
For me pumpkins are an icon of autumn, cold and wintery days. Pumpkin is nutritious, it is low in fat and contains Vitamin A that we desperately need on a cold autumn day.
Give a try to this delicious creamy purée.

Serves 4-6 :

1 small pumpkin
3 carrots, peeled and sliced
2 potatoes, peeled and sliced
50 gr of butter
Salt, pepper
1 teaspoon of nutmeg

Put pumpkin, carrots, potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.
Drain carrots and potatoes. Save ½ cup of water.
Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.
In a food processor or with a blender, add water and puree until almost smooth
Season with salt and pepper to taste.
Add butter and nutmeg.
Mix.
Serve hot.
I served purée with roasted chicken and it was yummy.

French Version

Purée de potimarron, carottes et pommes de terre

Le temps de la récolte des courges est arrivé and here is one of the recipes using pumpkin. This puree is, to my taste, a real treat, it is soft and creamy.
You can serve this chicken with mashed potatoes.

For 4-6 people:

a small pumpkin
3 carrots, peeled and cubed
2 potatoes, peeled, diced 50g butter

Salt and pepper 1 tsp
nuts nutmeg

Place vegetables in large saucepan. Cover with water and bring to a boil.
Reduce heat and cook for 25-30 minutes until the vegetables are soft.
Remove saucepan from heat.
Drain the carrots and potatoes using a colander, place in large bowl.
Remove pumpkin. Cut in half and remove seeds and fibers that are inside. Cut the flesh into cubes with a knife or fork.
Place squash cubes in a bowl with carrots and potatoes.
Reduce them mashed with a mixer or blender. Or crush with a potato masher.
Put the butter, salt, pepper and nutmeg.
Mix well.
Serve hot!

Russian Version

Potato Markovna pumpkin puree

Autumn came and it's time to pumpkins. Here's one recipe that you can cook a pumpkin.

Serves 4-6:
A pumpkin, a small
3 Markivka, peeled, cut into cubes
2 potatoes, peeled, cut into cubes
50 g butter
salt and pepper to taste
1 teaspoon nutmeg Walnut

Cut pumpkin flesh into small pieces.
Get a large pot, add water and bring to a boil. Put in her pumpkin, carrots and potatoes and simmer for 25-30 minutes until cooked vegetables. Vegetables should be soft, and freely protykatsya fork.
as vegetables cooked, remove the pan with fire.
Strain vegetables.
Put cooked vegetables in a large cup or bowl. Grind until smooth with a mixer, blender or regular tolkushkoy.
Add butter, nutmeg, salt and pepper to taste. Mix well.
puree is ready, serve hot!
To this puree I baked the chicken in oven.
chicken and mashed potatoes go perfectly together!

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Breakfast bars / Barres de céréales pour le petit-déjeuner / Muesli-bar breakfast

English Version

Breakfast bars

The recipe I am posting today is a Cookalong November Challenge proposed by Markella, who was nominated to choose the recipe of the month.
I’d like to thank Markella for choosing this wonderful recipe as I really enjoyed cooking and eating them. Guess what? I am addicted to them now. They are so good: they are tasty and crunchy. They are very easy to make.

For me breakfast is important. I never skip it. These bars are perfect for breakfast or as a snack at any time. If you are in a rush in the morning, just grab them and eat them on the go. I think the best idea is make them on the weekend and enjoy eating them the whole week. They are nutritious. Believe me if you start your day on these delicious breakfast bars, you’ll feel better and you’ll easily handle problems and stressful situations of the day.

To find Nigella’s original recipe, click on the link:
http://www.nigella.com/recipe/recipe_detail.aspx?rid=126

I have slightly changed Nigella’s recipe. I didn’t find unsalted peanuts and I replaced them with a mix of dried cranberries, almonds and macadamia nuts. I also added some flaxseed and malted rye flakes. I guess any kind of nuts and seeds will be perfect for this recipe. If you don’t have dried cranberries, replace them with any dried fruits you like: currants, dates, figs, prunes, raisins, apricots.

Here is the list of ingredients I used to make 18-20 bars:

1 can of condensed milk =397 gr
250gr of rolled oats (not instant)
75 gr of shredded coconut
240 gr of a mix of dried cranberries, almonds and macadamia nuts
140 gr of mixed seeds: sesame seeds (60 gr), sunflower seeds, flaxseed, malted rye flakes

Preheat oven to 130 C.
Heat the condensed milk in a saucepan over low heat. Don’t let the milk boil.
In a large bowl combine rolled oats, shredded coconut, dried cranberries, almonds, macadamia nuts and seeds.
Pour milk over the nuts-seeds mixture. Stir well with a wooden spoon.
Pan the mixture evenly on a baking tin. Press firmly.
Place a baking tin into the oven for 1 hour.
Let cool for 15 minutes and cut into squares.

French Version

Barres de céréales pour le petit-déjeuner

La recette these granola bars is the site of Nigella. It's a Challenge for the month of November: it's a recipe chosen by forum participants from Nigella. Everybody can achieve it and then share his views on the recipe.

This recipe was chosen by Markel and I thank her for her choice because I loved these granola bars.

These cereal bars are very easy to do: they are delicious and crunchy.
They are perfect for breakfast, where little or hungers for the taste of your children. To achieve

18-20 bars, you will need: 1 box
sweetened condensed milk (397 gr) 250 gr
oatmeal
75 g grated coconut 240 gr
cranberries, almonds and macadamia
140 gr sesame seeds, sunflower seeds, flax seeds flakes, malted rye

Preparation:

Preheat oven to 130 C.
In a saucepan, heat the sweetened condensed milk over low heat for 2-3 minutes.
In a bowl, combine dried fruit, nuts and seeds.
Stir milk mixture into the dried fruit-nuts-seeds.
Mix all well, stirring with a wooden spoon. Pour into
un plat ou une moule carré beurrée. J'ai utilisé une moule en aluminium.
Tasser la préparation avec vos mains.
Faire cuire au four pre-chauffé à 130 C pendant 1 h.
Laisser refroidir pendant 15 minutes, couper des rectangles.

Russian Version

Muesli-bar for breakfast

suggest you a recipe muesli-bars, which perfect for breakfast with a cup of coffee or tea. This bar is no substitute for your hearty breakfast, but it will give you strength, since it includes nutritional and healthy grains, nuts and dried fruits.
Cereals and nuts are rich in proteins, carbohydrates and fiber, good for digestion and good fight hunger.

To prepare 18-20 bars, you will need:

1 tin condensed milk
250 grams of oatmeal
75 gr coconut
240 g of cranberries, almonds and nuts Macadamia (Macadamia nuts can be replaced with walnuts or pine nuts)
140 grams sesame seeds, sunflower seeds, rye flakes, flax seeds

As cook:

Preheat oven to 130 degrees.
Heat condensed milk over low heat for 2-3 minutes
In salad bowl, mix oats, coconut, nuts and seeds.
Pour all the warm milk.
Stir wooden lapatochkoy.
Spoon mixture into dish. Align lapatochkoy or squeeze hands.
Bake in preheated oven for an hour.
Allow to cool 15 minutes.
Cut into squares.