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We do not eat that dessert:) Last


market yesterday, I fell in love with a bo pork tenderloin. I really had no idea how I cook it so we put in their mouths.

I open my box and I fall peaks in the warm cottage

All your pots :)

What I see ~? A magnificent pork tenderloin, which requires only a few ingredients and a premium loan "Jiffy." I love to cook but sometimes, I admit it m'tente po pentoute tite fast and good as well, Donalda love it ben lol!

Pork demi ~ ice

What you need ..

2 pork tenderloins

* 1 net for me:)
1 envelope onion soup 1 envelope
demi-glace Knorr
a hint of mustard Dijon

* I added a dash of mustard:)

what it must be ..

Empty the sachet of onion soup on a plate.

Roll the pork in the soup onion.

Then put the pork in the oven about 1 / 2 hour in an oven preheated to 350 ° f.

** Chef's Note Donalda : Bake 16 to 17 minutes for medium rare.

Remove from oven and cover with foil. Let stand 5 minutes before slicing.

Source: on Rosy's recipes Quebec ~ nancy

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treat ..


.. of the week .. No but you still have to know when to stop sometimes .. Y 'mausus limits to drink light beer able to stuff yourself with sweets lol !!!!!

When I leave, I love my family waiting with a bu dessert smells the cottage. On Monday, a rummage in my charming Amie Lexibule , I found the perfect treat. A really simple dessert to make and did the job believe me z'amies ~!

My bo Seraphim loved the fact that apples be shredded. A quick recipe that is sure to repeat! Thank you my share of delicious Lexibule xx

Pudding Maple

What you need ..

4 c. tablespoons (60 ml) sugar * 5

tbsp for me:) 2 tablespoons
tablespoons (30 ml) softened butter 1 egg

1 cup (250 ml) cake flour
2 / 3 cup (160 ml) milk 2 apples
Golden

* 2 large Cortland for me:)
1 cup (250 ml) of syrup Maple

What to do ..

In a bowl, beat sugar and butter until creamy.

Add egg and beat vigorously one to two minutes.

Gradually add flour, stirring constantly.

Add milk gradually so as to achieve a homogeneous mixture. Book.

Grate apples and mix with maple syrup.

Place this mixture into a buttered pan and coat with the batter before.

Bake in a preheated oven at 175 ° C (350 ° F) for 40 to 45 minutes.

Donalda Chef's Note: I used a 9-x9-inch pan.

Source: I cook transcribed by ~ ~ Lexibule nancy

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Danger! Danger!


Warning! Serves not to do if you're like me, about to wear your bathing suites on the beach in Mexico!







When I saw the beautiful buns in my tite Nurse Caroline Adored and I read the word nutmeg, I went to the race market and get me some sour cream to make my turn this treat ..

That smelled of spices in my hut !!!!! These buns have a perfect texture and taste is sublime. Doubts? Ask my bo Seraphin, he swallowed three buns in less than 5 minutes lol!

I want to thank you for my beautiful Copinaute by sharing this delicious cons I hold you responsible for me into sin. And to think I was not greedy me!!


buns with sour cream and spices


What to do ..

1 packet active dry yeast (8 g)
1 / 4 cup + 2 to 4 c. Tea water slightly warm (70 to 80 ml)
1 cup sour cream (250 ml) 3 tbsp
tablespoons sugar (45 ml) 2 tbsp
tablespoons vegetable shortening (30 ml) 1 tsp
teaspoon salt (5 ml)
1 / 8 c. teaspoon baking soda (0.5 ml) 1 egg

3-3 1 / 4 cup flour (750 to 810 ml) 2 tbsp
tablespoons softened butter (30 ml)
1 / 3 cup packed brown sugar (80 ml)
1 / 2 c. teaspoon ground cinnamon (2 ml)
1 / 2 c. teaspoon grated nutmeg (2 ml)
3 / 4 cup sugar (180 ml)

What to do ..

In a large bowl, sprinkle yeast over 1 / 4 cup hot water. Book. In a small saucepan, heat the sour cream, sugar, shortening and salt over medium-low heat, stirring, until mixture is hot and shortening begins to melt. Add baking soda and mix. Stir sour cream mixture and egg to hot mixture of yeast reserved. Using a wooden spoon, stir in enough flour until dough is smooth and soft (it will be slightly sticky).

On a lightly floured surface, knead the dough 3 to 5 minutes or until smooth and elastic (add enough remaining flour to prevent sticking). Cover with a clean cloth and let stand for 5 minutes.

On a lightly floured surface, roll dough into a rectangle 18 inches x 12 inches (46 cm x 30 cm) and brush with butter. In a small bowl, combine brown sugar, cinnamon and nutmeg, sprinkle this mixture evenly over batter. Starting with one long side, roll the dough rectangle into a cylinder. Pinch to seal the opening. Cut the roll into 12 slices and divide among 12 greased muffin cups. ** I used my silicone molds, not buttered:) Cover pans with plastic wrap and let rise in warm place free from drafts for 45 minutes or until that it over the edge molds 1 / 4 to 1 / 2 inch (5 mm 1 cm).

Bake in preheated 400 F (200 C) for about 15 minutes or until buns are golden . Place pans on a rack and let cool slightly.

In a small bowl, mix the icing sugar and enough remaining water to make ice cream smooth and flowing. Using a spoon, drizzle the buns still warm with ice. Serve hot.

Declination: Canadian Living Kitchen / recipes Christmas # 12 ~ nancy

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The Sisters

Hi all, nice travelers here Lonaria because-Heyl that is not there and then I squat!

Well I'll tell you about something a little off-topic, but yours truly did not make the second post this month, I made one. As it is for him to talk about his world, I'll tell you how I got there. But not all of a sudden, it would be too long like that, I would have something to give to the next without Heyl.

Spirits, those who gave their credentials to the Princesses, as are security guards, they monitor several dimensions, certainly not all, but a whole lot. They monitor especially those flaws to manage them (if you're a piece of tomato in a fruit salad, you want to remove it). The problem is that if they watch, how can they act at the same time? (If your eyes see the tomato is not going to remove them either.) So they hired people who can travel between dimensions, and they gave their powers so that these people can act in the place of spirits . They have also trained them to be comfortable with their powers.

These people are called "Sister" as the knights if you want. These sisters are the first army of spirits and all they do is fill the gaps in size.

So much for today, I'll tell you more next time!

Lonaria,

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Muffins .. .. donuts muffins ..


"Mom?

" Whatever my grandfather?

"It tastes like donut holes it looks like .. We can not say that you missed your muffins entoucas ..

"Thank you my man:)

I completely fallen under the spell of these muffins. Me who loves donuts and nutmeg I been served! I wanted to redo the recipe, with a supply issue, but I'm too afraid to go rummaging in the freezer every night .. I still have a challenge in respect of pants and a bonus I'm going on a trip in March .. I'll think a little hee hee!

A big thank you to my lovely Copinautes; My dear Miss Kat and

to My Sweet Dragonfly for sharing this sweetness: )

muffins taste of donuts

What you need ..

1 3 / 4 cup flour
1 1 / 2 c. teaspoon baking powder
1 / 2 c.
teaspoon salt 1 / 2 c. Tea
nutmeg 1 / 4 c.
teaspoon cinnamon 1 / 3 cup oil
3 / 4 cup sugar

* 1 / 2 cup for me:)

1 egg 3 / 4 cup milk Icing

**

What to do ..

Preheat oven to 350 degrees F.

In a bowl, combine flour, baking powder, salt, nutmeg and cinnamon.

In another bowl, combine oil and sugar. Add egg and milk, mix well. Add to dry ingredients and mix gently.

Pour into 12 muffin cups greased and bake for 20-25 minutes.

** Icing;

For frosting, I simply brushed with a hint of melted butter and sprinkled with a mixture I "Sugar Cinnamon"

Source: Sylvie B Revenue Quebec ~ nancy

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My supper in the dark ..



Shoes Steve

One day I borrowed shoes.
shoes that seemed to have traveled quite a bit ..
By cons even wear
these shoes seemed to want to talk ..

Looking more closely,
I noticed they were too big for me these shoes!
Bof! After all, it was not for long
and I still have the option to return ..

After a few minutes walk in the dark,
I soon felt the pebbles of life .. under my feet ..
I had the idea of an instant
give him his shoes as fast as possible!

I then understood why
these shoes were too big ..
They were certainly belong a giant!
Only a giant could walk on the stones and
with a smile!

Heartfelt thanks Steve for the evening .. With your big hat for big clown nose xx

Delicious!

Carrot and turnip maple

What you need

1 tsp tablespoons olive oil 2 shallots
French minced

* This time, a tit onion)
1 liter (4 cups) chicken broth 1 carrot
peeled and coarsely 2 large turnips
or turnips (about 600 g) peeled and coarsely

**** A turnip 300 grams and 550 grams of carrots for me:) ****
1 potato, peeled and coarsely

* I omitted the potato:)

Salt and pepper 1 large pinch of ground nutmeg
125 ml (1 / 2 cup) cream 15% mf country
3 c. tablespoons maple syrup

What to do ..

In a saucepan over medium heat, heat the oil. Sauté shallots 3 minutes without browning.

Add broth and vegetables, cover and bring to boil. Reduce heat and simmer 30 minutes or until vegetables are tender. Salt and pepper to taste. Add nutmeg.

Purée in blender. Return to pot. Add cream and maple syrup. Mix well.

Source: Recipe modified taken from Châtelaines ~ nancy

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scallops and shrimp yet? Feel good



Here in my cottage, the seafood is like chocolate for some of you so I guess you can understand:)





In poking at my nice Miss Kat, I saw another temptation: a superb pancake topped with a creamy seafood sauce as I'd just cook Titus pans crusted seafood , I took my courage in both hands and I Simply put the recipe in my favorites.

I'm strong until Esther ma'am resubmit the dear pancake and adds his commentary tit .. Donald drooling, saliva, only thinking that .. No choice, have been able to hop while pots!

To my surprise, my bo Seraphin has not replicated his usual phrase: It is good but yours is better. He simply says: It's really good! Yes !!!!!! The lady was happy:)

Pancakes Seafood

For 8-10 pancakes:

* 12 thin pancakes for me :)


4 eggs 1 cup (250 ml) milk 1 cup
(250 ml) water 2 tablespoons
tablespoons (30 ml) vegetable oil
1 / 2 tsp (2 ml) salt
2 cups (500 ml) all-purpose flour

Sauce:

20 (approximately) raw and peeled medium shrimp

* Shrimp 31-40 for me:)
20 (approximately) small scallops

* Scallops 20-40 per me:)

2 chopped shallots 1 / 2 pint of white mushrooms, sliced 2 tablespoons

tablespoons butter 1 / 4 cup white wine 2 tablespoons

tablespoon flour 3 / 4 cup milk
3 c. tablespoons 15% cream 1 tsp baking
Tea
dehydrated chicken broth 1 / 2 c. teaspoon dried thyme Salt and pepper

* I added a pinch of spice to fish:)

Pancakes:

Combine eggs and milk. Add the dry ingredients in small quantities, then vegetable oil. Cook the pancakes, spreading a thin layer of this mixture in skillet.

Sauce: Melt butter

in a large pot. Simmer the shallots and mushrooms a few minutes. Add seafood and cook until the shrimp start to brown.

Deglaze with white wine. Add flour and stir to coat. Gradually add milk, stirring until creamy béchamel. Add cream, thyme, chicken broth, salt and pepper. Mix well.

Editing:

Place crepe on a plate and pour sauce. Roll and pour a little sauce with seafood extra.

Donalda Chef's Note: I doubled the sauce recipe and as I cooked with big seafood, I used 30 large scallops, shrimp and 30. I also brown with mozzarella, cheddar. The extra pancakes? No problemo with syrup lol!

Source: Miss Kat Sweet at the palace ~ nancy

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Petak?


I can easily deprive me of sugaring but certainly no potatoes, oh no! I love cooking in different ways. Fries, mashed or curl it should be two servings for Donalda:)

Today I present a recipe that I made twice and I not even once the images Petak cooked. So that said no?

Potatoes topped

What you need ..

4 cups potatoes cut into large cubes

* I used red Petak:)

1 / 3 cup bacon bits

* A tit bit more:)

3 / 4 cup sour cream

1 / 4 cup shallots, minced

* Chives:)

1 cup yellow cheddar

2 tbsp olive oil

What to do ..

Preheat barbecue to medium heat. Spread a large sheet of aluminum foil on the kitchen counter.

Y drop the potatoes, then put the rest of ingredients on the potatoes. Close the foil by folding the edges.

Place potatoes on top rack of grill over medium heat and cook for 25 minutes, turning 2 or 3 times.

* Note ~ Chief Deputy Donald: This time I baked at 375 ° F until tender and Petak.

Source: As the cottage by Laurent Godbout ~ nancy

Thermostat With Humidity

quite a challenge for me!

Go! Go! Donalda! You're good, you'll be able!

Tonight I'm gonna live a special experience. I will attend a dinner in the dark .. I do not know if you've already tried the blow? I'm really not sure I even have a dog panic attack. I'm claustrophobic bonus! Why do I do all this then? Because I have great admiration for a nice character who comes to seek treatment at the clinic where I work. You can guess that Steve is blind. Although he once told me he fancied a big hat with a big clown nose, I'll try to put myself in his place another time ..

I leave you a great recipe seafood recipe to be redone for sure. The sauce is absolutely delicious, creamy and very tasty.

That said, bo tite Friday and have a thought for me at 7am when the lights will go out:)

Fruit Casserole Sea crust


What you need ..

3 / 4 cup (180 ml) fish stock

2 / 3 cup (160 ml) dry white wine

1 lb (500 g) shrimp, shelled and deveined

* 400 g for me:)

1 lb (500 g) scallops

* 400 g for me:)

1 ¼ lb (625 g) haddock cubed

3 tbsp tablespoons (45 ml) butter

2 onions chopped

1 / 4 cup (60 ml) flour

1 / 4 tsp (1 mL) ground ginger

1 / 4 tsp (1 mL) ground nutmeg

~ Salt pepper to taste

1 / 3 cup (80 ml) 15% cooking cream

1 / 4 cup (60 ml) chopped fresh parsley

1 / 2 tsp dried thyme

1 / 2 package frozen puff pastry, thawed

* I used phyllo:)

1 egg yolk beaten

What to do ..

In a large saucepan. bring to boil the fish stock and wine. Add shrimp and scallops, reduce heat, cover and simmer for about 2 minutes or until seafood is cooked. Using a slotted spoon, remove shrimp and scallop cooking liquid and reserve.

Bring to a boil again, add the haddock and cook until fish flakes with fork. Remove fish from liquid and set aside with seafood Pour cooking liquid into a measuring cup and, if necessary, add water to make 1 cup (250 ml). Book.

In a saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally, for 4 minutes or until they are softened. Add flour, ginger, nutmeg, salt and pepper and cook, stirring constantly for one minute. Pour Gradually the reserved cooking liquid, stirring with a wooden spoon. Bring to a boil, reduce heat and cook, stirring, for 5 minutes or until sauce has thickened. Add cream, bring to boil again, then remove from heat. Add thyme and parsley and mix.

In an ovenproof dish with a capacity of 6 cups (1L) 4 ramekins or 1 ½ cup (375 ml), gently extend the preparation of seafood reserved. Pour the sauce evenly over the seafood

On a lightly floured surface, roll the puff pastry according to the size of the dish or ramekins. Brush water around the edge of the dish. Cover the pastry, pressing edges to seal well. Make a few incisions in the middle of the pastry to allow steam to escape. Brush the pastry evenly yolk.

Bake in preheated oven at 400 ° F (200 ° c) 30 to 40 minutes or until crust is golden and crisp.

Donalda ** Chef's Note: As I used the phyllo, I brushed with melted butter between each batter and then I finished with egg yolk. I used ramekins and I also really enjoyed !!!!!!!!!!!!

Source: Canadian Living March 2011 ~ nancy

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's Girly Good luck:) Muffins

I decided too late to participate in our contest bo charming Carolina but I wanted to give her a tit cuckoo for his wonderful work and kindness. .

I leave you anyway my version of cabbage tits. A simple recipe that I cooked a few times Potter and the family loves. I pride myself that not to be greedy, I must confess that I have a hard to resist this indulgence.

That said, bo navel week and good luck to the participants. I'm still pretty, I leave you one more chance by not having participated hee hee! For cons, I would not be in place for judges:)

Cream Puffs

Choux

What you need ..


1 cup water 1 / 3 cup butter 1 cup flour

1 pinch salt 4 eggs

What to do ..

Preheat oven to 375 degrees f.

In a saucepan, heat water and beurre.Remuer until melted.

Once boiling, remove fire.

Add flour and salt sifted together at once and stir vigorously over low heat until dough pulls away from sides of pan.

Add eggs, one at a time, beating between each with a wooden spoon or electric mixer until dough is smooth and glossy.

Using a pastry bag fitted with a round tip, place the dough on a greased baking sheet by calculating about 2 tablespoons batter per cabbage. Leave enough space between each cabbage.

Cook BAKE 20-25 minutes or until sprouts are crisp.

Remove from oven. Prick the base of cabbage with a skewer to let hot air escape.

Return to oven a few minutes to dry complètement.Laisser cool.

Custard

What you need ..

4 egg yolks
1 / 2 cup sugar
1 1 / 2 tbsp flour
1 1 / 4 cup cream 35%
1 / 2 tsp vanilla extract

What to do ..

Beat the egg yolks and sugar with electric mixer or fouet.Battre medium speed until mixture is pale.

Reduce speed to low. Add the flour, cream and vanilla essence.

In a saucepan, the mixture and cook over medium heat, stirring constantly until ébullition.Bouillir 30 seconds and remove from heat.

Beat until it is smooth.

Cool.

Make a small hole on the side of each cabbage. Using a pastry bag fitted with a round tip, fill the puffs with pastry cream.

Donalda ** Chef's Note: I added the melted chocolate. Half milk chocolate and half dark chocolate:)

Source: Claudette and Marie-Josée Taillefer ~ nancy
Servings: 24 small or 12 large cabbage cabbage

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A year already

That makes a year, a year that I write on this blog ... How time flies! For
start the year I want to thank you for coming and read my humble posts ... I hope you will come even more this year! Know that I still have many things to say, that the incentives (and criticisms) are welcome and I have many pictures to be posted to when you want to lend me a scanner ...
Thank you again and again for your support!


Heyl

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favorite:)

Recently the nice Julie we proposed to go dip into our reserves to cook raspberry muffins. I'm sure I Voizin came poking in my freezer while I was at the carnival because I have a single raspberry. Yet I am convinced that he remained ..

Nevermind, Donalda is resourceful! I turned to the wholesale fresh blueberries. These muffins are totally stupid !!!!! Imagine getting a burst of blueberry in the mouth with a subtle lemon flavor tit .. Mmmm .. To repeat and repeat! For the raspberry version, go yeuter in beautiful cottage Julie:)

Muffins Lemon Blueberry

What you need ..

2 cups flour ½ cup brown sugar
1 1 / 2 teaspoon baking powder 1 teaspoon
sodium bicarbonate
1 / 2 c.
teaspoon salt 1 cup of oatmeal cup quick-cooking

* I used 1 / 2 cup rolled oats and brown sugar maple flavor:) 1 tablespoon
tablespoon grated lemon peel 2 eggs

1 / 3 cup vegetable oil 1 tablespoon
teaspoon vanilla
1 1 / 4 cup buttermilk
3 / 4 cup frozen raspberries

* I substituted 1 cup of blueberries:)

what to do ..

Preheat oven to 375 degrees f.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, oatmeal and lemon zest. Book.

In another bowl, beat together eggs, oil, vanilla and buttermilk. Add to dry ingredients. Mix with a spoon to moisten the dough. Gently stir in raspberries. Spoon batter into twelve greased muffin tins or lined with paper cups.

Bake in upper oven for 20 minutes.

Source HELP-recipe ~ nancy amended

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busting party ..


You'll find me really lazagne pocket but the slow cooker has not worked as favorite for the whole world in my cottage ..

Here are the comments of the Potter family:

It tastes not lazagne!

You should have seen the hoe Potter Dad when he tasted his dish .. Fortunately, I was happy and I have taken nothing personal lol! I usually Cooking with meat sôcisses and all sorts of cheeses. Usually he likes. I think he expects too much of a conventional lazagne:)

the side of my bo Harry, I served the same meal twice in one day because I was lazagne too good crowd. As best my great because we'll eat and eat again for 3 days lol!

Potter Mom enjoyed the meal fresh out of MIJO. Heated? Say that the texture is enough .. a little less interesting (for me;) If I try the recipe I will invite several people to taste just ready .. And then, not being with my bo tuseule Harry to finish the remainder mouhaha!! With a red tit and more .. The big misery Nouère ..

Sorry M'ssieur R. and Girly's really too but Ch'u even Moe:)

PS Message to my tite Patron Gold Vicky: I will publish my muffins tomorrow XX

Lasagna Slow Cooker

What you need ..

1 pound mild Italian sausage meat or strong (me 250 g strong and it was too much for my taste!)
1 large carrot, peeled and finely grated 1 stalk celery
, chopped
finely 4 oz white mushrooms, finely chopped (I, 1 blue box)
2 cloves garlic, minced
1 liter (4 cups) tomato sauce, homemade or store

* U bit more and I used the sauce Catelli diced tomatoes and basil:)
12 lasagna noodles, uncooked (not those for very quick cooking)
1 cup Parmigiano Reggiano, grated 1
containing 475 grams of ricotta cheese

* I used 500 g of cottage cheese:)
1 1 / 2 cup mozzarella cheese, grated (mozzarella and Cheddi for me:)
Pepper

What to do ..

In a bowl, combine the sausage, carrot, celery, mushroom and garlic. Add salt and pepper. Book.

Spread 1 / 2 cup tomato sauce in bottom of slow cooker. Cover with a layer of pâtes.Ne not hesitate to break them if necessary. Y

allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.

Continue with a layer of noodles. Y allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese.

Cover with pasta and repeat with remaining meat, 1 cup of tomato sauce and parmesan. Finish with remaining sauce and sprinkle with mozzarella cheese.










Source: Ricardo ~ nancy