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Pates, rices and potatoes

Sunday, December 30th, 2012 7 30 / 12 / December / 2012 06:00

Another quite simple pitite recipe but what we adore at home!!!!!!!!!!!!!!!! It is a very good compromise between the parties because it is light but greedy.

chocolat au laitIngredients:

-100 gr of round rice

-70 gr of caster sugar

-2 bags of vanilla sugar

-10 gr of cornstarch (or 1 soup spoon)

-1 pinch of salt

-3/4 of liter of milk

-Brown sugar

Put the rice in a sieve, well rinse him under the fresh water and make him go pale 2 minutes in some boiling water. Drain him carefully.

In a pan, put the milk, the sugars and the salt. Carry this mixture with boiling. Add the rice by moving well the boiling milk. Let cook 30 minutes by watching well the cooking to avoid that it does not burn. After this lapse of time, add the maizéna diluted with half a glass of milk. Let still cook 5 minutes and stop the fire.

Pay into a dish or individual ramekins and sprinkle with brown sugar. Serve tepid or cold.

riz-au-lait.JPG

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Sunday, November 25th, 2012 7 25 / 11 / Nov / 2012 06:59

And voui, here we are left today to the mountain!!!!!!!!!!!! It is true that at the moment, I travel a lot and it is not to displease me!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients:

-750 gr of potatoes

-1 package of smoked bacon

-100 gr of beaufort

-100 gr of reblochon

-20 gr of butter

-2 cloves of garlic

-Salt (not too much because lardons are already salted)

-Pepper

Cook potatoes peeled in the boiling water during 20 minutes.

Meanwhile, melt the butter in a frying pan and put it lardons.

Drain potatoes and cut them in slices. Add them with lardons. To cut cheeses in small pieces and to add them to potatoes as well as the garlic peeled and crossed in presses garlic. Salt if necessaire and to pepper. Leave about ten minutes, the time when the cheese well and coats potatoes.

Serve very warmly. Personally, I served them with a salad, it was widely sufficient.

pommes-de-terre-montagnardes.jpg

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Tuesday, October 23rd, 2012 2 23 / 10 / Oct / 2012 10:25

Kesako will say to me you!!!!!!!!!!!!!!!!!! And well I too had the same reaction when Fraizinette asked to me for it. I might search and re-search internet, the blogs of copinautes and I did not find there. Then how can it be done???????? And by pure fate, I found him but in English. Thus here is this pitite recipe that I translated you and it is true that it is not bad of the whole.

Ingredients:ju-jan-ming.JPG

-1/2 bowl of each of the following ingredients: dice of onions, dice of carrots, dice of potatoes, slices of zucchinis, peas (spawns or frozen food) and mushrooms cut in districts

-1 teaspoon of starch of corn

-1/2 cup of water

-Noodles yakisoba or if you have no it pastas of your choice

-A little fat (but not too much)

Boil potatoes during 10 minutes (they must be just cooked, but not crash).

Blow up onions, zucchinis, carrots and mushrooms in the fat in a wok. Add potatoes and move during approximately 30 seconds. Remove them of the fire.

Cook pastas or noodles, according to the instructions for use and drain them.

In a bowl, mix all the juice of the black beans with some water. Pay on vegetables and add peas and carry in ebullition during 7 minutes by moving from time to time. Add the black beans, pursue the cooking 3 minutes by continuing to move.

Put a spoonful of sauce in a bowl and mix her with the starch of corn. Pay this mixture into the wok and well mix to make thicken.

Serve on warm noodles.

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Sunday, October 7th, 2012 7 07 / 10 / Oct / 2012 06:40

In the parcel which I received, there was one Reblochon of my partner Mark Savoy (it is Http: // www.marque-savoie.com/ here) and I wanted at once to make for it an attractive tartiflette and it is what I made.

fromageIngredients:tartiflette.jpg

- Reblochon 1

-1 kg of potatoes

-1 onion

-1 box of smoked bacon

-A little butter

-Salt; pepper

Wash potatoes and cook them with the skin in the pressure cooker.

When they are cooked, let them a little cool, to peel them and to cut them in slices.

Make preheat the oven in 180 ° (thermostat 6).

In a frying pan, melt the butter and make for it return the onion peeled and cut in small strips as well as lardons.

Arrange them on potatoes and cover them with the reblochon cut in the sense of the height (put the croute on potatoes).

Pass in the oven during 20 minutes.

I served her with a green salad and it was very sufficient for a supper.

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Friday, September 21st, 2012 5 21 / 09 / Frog / 2012 06:06

Here is a recipe of my copinaute Puyfolaise85. Who does not still know her??????????? You?????????? Then go to see his magnificent Http: // je.partage.mes.recettes.et.mes.astuces. over-blog.fr blog (it is here) and look at all his recipes not to miss it the only one!!!!!!!!!!! They are quite tastier the some than the others.

My depiction is not the same as his, but I think that it is because my potatoes were too much cooked. The next time, because there will be necessarily next time), I much less would cook them. In any case my beautiful, it was delicious from delicious!!!!!!!!!!!!!!! In fact I am going to make for you a small confession, I had already seen this type recipe on cookbooks without ever daring to make them and then he has is enough that I see her on your blog and I trusted and I made her. Truce of claptrap, here is the recipe.

fromageIngredients:

-1,2 kg of potatoes with purée

-500 g of tomme cheese fraiche

-Salt

-Pepper of the mill

-A little butter

Peel and wash potatoes. Then cut them in slices of 2 - 3 mm of thickness.

In a hen in cast iron rather, make warm the butter. Throw it potatoes and cook them by erasing them in the fork during the cooking.

During the cooking of potatoes, detail the tomme cheese in small strips.

When potatoes are cooked well and very warm, to add it the tomme cheese and let her melt. Then mix during 5 minutes, until the cheese mixs well in potatoes. Serve immediately

I served this truffade with a steak, but as says him Martine, we can serve her with some delicatessen (a little as the raclette).

truffade

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