**

I know almost everyone has this recipe but since I did it, my mother calls me then here, I give it to mom and who wants it! and then they are so good even with pesto not home)

Pesto muffins

Preparation time: 15 min (for you M-J)

Cooking: 20 min at 180 °

for 12 large muffins (had to fill the entire pan so I doubled the recipe)

230 gr flour

1 teaspoon baking powder

2 pinches of salt

60 gr of grated parmesan

2 eggs

250 g of natural yoghurt

1 jar of pesto (190 gr)

Sift flour, salt, Parmesan and baking powder together and make a well.

Mix the eggs, pesto and yogurt and add to above mixture without too much kneading dough

Pour into molds (here flexipan Savarin square, the sole of my kitchen while I put all the sauces;)) and bake for 20 minutes at 180 degrees

photography do justice to the recipe too bad, I find it difficult to photograph everything and cake company …

**

This recipe is from an old Health Magazine (8 years at least) was a recipe for “breakfast for seniors” they give the same calories per slice: about 170.

Initially with chocolate chips, I wanted to make this recipe and then I forgot the chips (I had apples in my recipe kiki 14, ah ben like I have more now) and then my neighbor goes shopping and wonder if I need something ben course I answer no, no no no I need me (she is not blonde by any chance? and if chui blonde;))

But all was not lost! that day, I’ll take a little trip to Ikea and I fall on the package of chips Suede (100 gr) and the Pan I remember (I Voui Voui memory anyway) of the recipe for chocolate cake Soizic, that’s it, I want my chips!

Preparation time: 15 min

Cooking 45 min

3 eggs

150 gr sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

200 gr flour

2 Boskoop apples (or other)

100 gr chocolate chips or suede

125 gr melted butter

Mix together eggs, sugar and vanilla, you can use the coffee extract is very good too (a day when I made a mistake in the bottles I thought it would be missed and everyone thought it was very good)

Stir in melted butter and flour mixed with yeast, mix to a smooth paste

Cut the apples into thin slices then flour lightly and chips (so that everything falls down the cake, which I obviously forgot to do)

Add apples and chips to the batter, pour into a cake pan buttered and floured and bake for 45 minutes at 180 degrees convection

And now

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here with coffee extract

This is a recipe from an old France Cuisine et Vins (the special sweet) wait! I look at the date ………………………………. February 1998! the photo of the dish I tried a lot, I made it there for a while that one too but since it’s Christmas time I give it because the ingredients are not the most economical

ingredients

4 people

Preparation time: 30 min

Cooking: 30 min

4 large Rosevale (impossible to find so I took a small bag) or any other potato with firm flesh pink but it’s prettier!

200 gr of smoked salmon or smoked trout, cut into strips

1 jar of salmon eggs and trout

a small pot of double cream

a pot Tarama

dill sprigs (optional for decoration)

pepper

Wash the potatoes and cook them with skin in boiling salted water for 25 to 30 minutes. Drain and refresh under water, peel and let cool completely.

Cut the cold potatoes into thick slices in the direction of the length or the width direction if they are small. Remove the part of the basis for the potatoes are stable.

On each slice of potato spread a little tarama and salmon, and finally a little cream and pepper.

Overlap the slices to reconstruct the potatoes and garnish with salmon roe and dill

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I doubled the recipe because we were more than four and then I found that small Rosevale, it was very good!

Ticket Fast soup fast! it’s better than brick, but not as good as fresh vegetables;)

ingredients

1 package frozen vegetables for soup 1 kg

200 gr of smoked bacon

4 “Laughing Cow”

1.5 liters of water

Heat the bacon in the pot with a little butter and then add frozen vegetables still cook for 10 minutes, stirring often

Pour 1.5 liters of water and heat it even 10 minutes from the boil, turn off heat and add the “Laughing Cow” go all in blender.

Even my kids eat it is this poupoupe

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with croutons and cheese!

Chocolate Fudge: End Of War Pchychaudelogique with my neighbor!

I gave him (the heart on the hand with ulterior motives) of the chocolate fondant Nathalie Trish Deseine and (her husband) asked me the recipe:

Me: no no nay! you have no recipe as you have no leave of expression of your feelings for my recipes (comments) on my diary on the internet (blog)! (yes I am reduced to blackmail a lil comment if it is not unhappy)

She: I would just tell you that I will leave a comment if you put the recipe (or characterized is blackmail me I know!)

there it is, Tuesday, November 14: it has cracked, VICTORY!

In noble goddess devil stoves that I am I give it so your recipe even if the turtle (and lilizen) has already been through it with a more diabolical: not bad, mine is less caloric lalalèreeueu;)

so:

Chocolate Fudge Nathalie (Trish Deseine: “I want chocolate”) and version to make you lick the computer screen here

For 6-8 people

Preparation time: 5 minutes

Cooking time: 22 minutes in preheated oven 190 °

200 gr dark chocolate tablet

200 g butter

5 eggs

1 tablespoon flour

250 gr sucks

Melt in the microwave the chocolate and butter then add sugar and let cool slightly

Beat in eggs one at a time, mixing well, add flour mixture and smooth out the

Pour into cake pan and bake for 22 minutes at 190 ° (th6 / 7), the flux must still be slightly wobbly in the middle

Turn out hot and cool

Now it remains for me to make a version of alhya;)

**

This is a recipe my mom just a plate of chocolate Nestle dating from long time high (not the recipe chocolate wafer;))

You can use bottled liquid caramel but here I homemade is better anyway! it is I who said that!? (Especially since it is as usual I forgot the caramel) and then it’s not very difficult and then it’s cheaper too (cook recipe)

The liquid caramel

Preparation time: 15 minutes

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250 gr caster sugar

1 / 2 tablespoons cider vinegar

6cl + 12 ml water

lemon juice

Heat over high heat vinegar, sugar and 6 ounces of water until a caramel brown, stop cooking and slowly pour 12 ounces of water, being careful projections (the caramel will solidify a little but it does not matter)

Return to boil, stirring, about 1 to 2 minutes until the mixture has been the consistency of liquid honey. Stop cooking and add 3 drops of lemon juice (3 drops not half the bottle!)

Cool and pour into a bottle, it can be flavored with a little vanilla extract or rum when we add the 12 ounces of water.

For the flan I used a little less than half the caramel obtained with this recipe

Brazilian Flan

Serves 4 (or 6-intensive and have not really hungry)

Preparation time: 30 minutes

Cooking time: 45 minutes

Place a bath in the oven and preheat th 5 / 6

100 gr chocolate broken into pieces

1 / 2 liter of semi-skimmed milk

1 rounded tablespoon Nescafe

1 ½ tablespoons dark rum

30 grams of brown sugar or extra fine white sugar powder

3 whole eggs

1 pinch salt

Liquid caramel

In a bowl beat 3 eggs well with rum

Heat over low heat milk, Nescafe and chocolate, stirring until chocolate is melted. Add sugar, salt and heat to boiling. Stop cooking and pour slowly and while beating the egg-rum mixture.

Coat pan cake with caramel cream and pour into the mold

Bake in water bath for 45 minutes gas mark 6, cool and refrigerate at least 1 hour.

To serve, dip the pan briefly in hot water

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The blank has its feet in the caramel is delicious!

Caramel has much to do, do not skip this step because the custard by itself is not very sweet