tag:blogger.com,1999:blog-38381886562024197192024-03-05T04:43:13.322-08:00A pinch of SecotineSécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-3838188656202419719.post-51955030769725856312015-11-19T01:55:00.001-08:002015-11-19T01:55:30.183-08:00Paris I love you !<div style="text-align: right;">
<i>Pictures taken these three last years</i></div>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-4623907549093255652015-04-25T09:38:00.003-07:002015-04-25T09:38:26.371-07:00Around olive oil #2 - Paola's garlic bread with herbs<div style="text-align: justify;">
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<i><a href="http://secotinemaligne.blogspot.fr/2015/04/autour-de-lhuile-dolive-2-la-pizza.html" target="_blank">La recette en français ...</a></i></div>
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Paola is my <b><span style="color: orange;">italian friend</span></b> who already gave me her family recipe from <a href="http://pinchofsecotine.blogspot.fr/2014/06/puro-coffee-and-paolas-tiramisu.html" target="_blank">tiramisu</a>, a must-have in every kitchen.</div>
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So I was curious when she brought this simple <b><span style="color: lime;">garlic bread</span></b> for a picnic last year. We celebrated the end of our reading group, and this bread was surrounded by gorgeous and sophisticated dishes. But from the time we tasted it, we loved it !</div>
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You can prepare your own bread dough, it's quite easy. But if you're lack of time, you can also buy a prepared pizza dough, it works perfectly !<br />
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You can eat this garlic bread fresh for the oven when it's still warm. You can also make it a few hours ahead and bring it for a picnic, wonderful anyway :-)</div>
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<span style="color: blue; font-size: large;"><b>Paola's garlic bread with herbs</b></span></div>
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<b><span style="color: red;">for the bread dough</span></b></div>
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<i>The recipe is from Jamie Oliver and it works perfectly. The amount of flour is 1 kg, but 750g is enough for 4 pizzas in my kitchen. The bread is also excellent !</i></div>
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- 750g flour (I use a mix of wheat and whole wheat)</div>
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- 3/4 Tbsp salt</div>
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- 1 sachet of dry yeast (11g, I use SAF brand)</div>
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- 3/4 Tbsp caster sugar</div>
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- around 500ml lukewarm water</div>
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Mix the flours and salt in a bowl big enough for all the dough. Add the yeast and sugar to the water, mix up with a fork and leave for a few minutes. Pour 1/3 of the water into the flour and mix using a fork. Do the same with the rest of the water. When it's too hard to work with the fork, dust your surface with a little flour and knead the dough. Use your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time. Repeat this until you have a smooth soft dough.</div>
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Put the dough in your bowl, cover and let it rest at room temperature about half an hour. </div>
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<b><span style="color: lime;">for the herbs ang garlic bread</span></b></div>
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<i>Feel free to use fresh herbs ; since only my thyme survived this winter, well, I used dried !</i></div>
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- 2 cloves of garlic</div>
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- 4 Tbsp olive oil</div>
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- 1 Tbsp dry rosemary</div>
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- 1 Tbsp dry oregano</div>
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- 1 Tbsp fresh thyme + for dusting</div>
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- sea salt and freshly ground pepper</div>
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- more olive oil for drizzle</div>
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When you're ready to cook the pizza, preheat your oven to 240°C with a pizza stone if you own one. </div>
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Take around 1/4 of the dough, dust your surface and roll the dough out into a circle about 0.5cm thick. Transfer on a baking paper dusted with a little flour. You can prepare all the pizza bases doing the same. Let rest for 15 minutes.</div>
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Smash the garlic up to a paste with the olive oil. Roughly smash this herbs in a pestle and mortar. Smear the garlic oil over the pizza base and sprinkle over the herbs. Season generously with black pepper and a little salt. Cook until gold and crisp, and drizzle with extra olive oil just before serving.</div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-50062710013073122932015-04-21T03:29:00.001-07:002015-04-21T03:29:50.127-07:00Around olive oil #1 - The seaweed tartare from Sylviane<div style="margin-bottom: 0cm; text-align: justify;">
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<i><a href="http://secotinemaligne.blogspot.fr/2015/04/autour-de-lhuile-dolive-1-le-tartare.html" target="_blank">Read the french recipe ...</a></i></div>
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<i>Or oyster without oyster !</i></div>
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I received a early <b><span style="color: red;">Christmas gift</span></b> last December : a package of 8 different <b><span style="color: orange;">olive oils.</span></b> Since I'm a big fan of olive oil in my kitchen, I was like a kid ! I was lucky to taste all of these oils last November in <a href="http://secotinemaligne.blogspot.fr/2014/11/soupe-retour-de-salon-du-blog-culinaire.html" target="_blank">Soissons</a>. Even if it was around 10 am, I enjoyed eating pieces of bread dipped with varieties of olive oils ! Olive oil is <b><span style="color: cyan;">magical</span></b> ; it could be bitter and even sour for the stronger varieties if eaten by itself, but it also can sublimate a very simple dish.</div>
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So I decided to share my favourite olive oil recipes ; most of them are very simple and often take place on my table.</div>
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I always thought that I didn't like <b><span style="color: lime;">seaweed</span></b> or strong iodized taste. That was before the seaweed tartare from Sylviane ! A very simple spread for appetizer, made in five minutes. Eaten in good company near the Bourget's lake last summer, it was just perfect …<br />
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<b><span style="color: blue; font-size: large;"></span></b><br />
<a name='more'></a><b><span style="color: blue; font-size: large;">The seaweed tartare from Sylviane</span></b></div>
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<b><span style="color: magenta;">makes about 1/2 cup</span></b></div>
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- 7 Tbsp dehydrated mixed seaweed flakes</div>
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- 4-5 Tbsp olive oil (I used Negrette variety, subtle taste)</div>
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- 1 garlic clove, finely chopped</div>
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- 1/2 finely diced shallot</div>
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- pinch of salt</div>
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- 1-2 Tbsp lemon juice</div>
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Mix all the ingredients in a medium bowl. Let sit in the fridge at least 30 minutes, then taste and adjust the amount of salt, olive oil and lemon juice. Spread on toasted slice of bread. Enjoy in good company !</div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-80883914431969245592015-04-17T09:31:00.002-07:002015-04-17T09:31:39.579-07:00Multigrains cake with beetroot and orange <div style="text-align: justify;">
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<i><a href="http://secotinemaligne.blogspot.fr/2015/04/cake-multigraines-la-betterave-et.html" target="_blank">Version française ...</a></i></div>
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<i>It seems that I'm fed up with <b><span style="color: red;">beetroot</span></b> and its friends, aka winter vegetables. So sad :-( <span style="font-size: x-small;">until next autumn.</span></i></div>
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I just feel like eating <b><span style="color: lime;">green and fresh</span></b> meals these sunny days. So when I found this lonely beetroot in the bottom of my fridge, I remembered a recipe of beetroot and carrot bread in the excellent book of Molly Brown, <a href="http://www.amazon.com/Grains-150-Recipes-Every-Appetite/dp/1742707351/ref=sr_1_4?ie=UTF8&qid=1429285355&sr=8-4&keywords=grains%2C+seeds+and+legumes" target="_blank">grains, seeds and legumes</a>.</div>
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This recipe is in the bread and crackers chapter. I don't understand why, since it <i>really</i> looks and tastes like a cake. But with all the changes I did, it may <i>really</i> be a bread at the beginning ...</div>
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The cake is delicious anyway : <b><span style="color: cyan;">moist</span></b> thanks to the beetroot puree, full of <b><span style="color: orange;">grains</span></b> (I love that !), full of orange and spices flavors, it also has a beautiful <b><span style="color: magenta;">pink color.</span></b> Perfect for tea time, breakfast or snack ...</div>
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<b><span style="color: blue; font-size: large;">Multigrains cake with beetroot and orange </span></b></div>
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<b><span style="color: magenta;">makes a 26cm cake tin</span></b></div>
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<b><span style="color: lime;">dry ingredients :</span></b></div>
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- 300g flour (100g of each : wheat, whole wheat and spelt)</div>
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- 1 tsp baking powder</div>
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- 1/4 tsp salt</div>
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- 1/2 tsp cinnamon</div>
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- 1 tsp ginger powder</div>
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- 150g caster sugar</div>
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- finely grated zest 1 orange</div>
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- 1 Tbsp of each : sunflower, chia and pumpkin seeds</div>
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- 2 Tbsp poppy seeds + for dusting</div>
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<b><span style="color: cyan;">wet ingredients :</span></b></div>
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- 1 beetroot, peeled and mashed (or grated, approximately 270g. You can also use a mix of beetroot and carrot)</div>
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- 3 eggs</div>
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- 2 Tbsp orange juice</div>
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- 70g hazelnut puree + 120g grapeseed oil (or 190g melted butter)</div>
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Heat oven to 170°C. Grease a cake tin.</div>
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Mix well dry and wet ingredients in separate bowls. Add wet to dry using a spatula, the mixture is quite thick, don't worry !</div>
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Bake for 1 hour or until a skewer poked into the centre comes out clean. You might add 10-15 minutes baking. Leave to cool 15 minutes, then turn out onto a wire rack and cool completely.</div>
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The cake is better the next day. You can also freeze slices of cake.<br />
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-38798967361905741342015-01-22T02:14:00.002-08:002015-01-22T02:14:19.815-08:00Plum, cardamom and ginger ice cream<div style="text-align: justify;">
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<i><a href="http://secotinemaligne.blogspot.fr/2015/01/les-dejeuners-du-dimanche-glace.html" target="_blank">Lire en français ...</a></i></div>
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<i>One of those dishes that you love or hate :-)</i></div>
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So if you're a <b><span style="color: purple;">plum</span></b> and <b><span style="color: orange;">spice</span></b> lover, this ice cream may be for you. Otherwise, come the next time !</div>
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Its rich flavor matches perfectly with my <a href="http://secotinemaligne.blogspot.fr/2015/01/les-dejeuners-du-dimanche-amaretti.html" target="_blank">amaretti</a>. I finished my lunch yesterday with the last little one biscuit and two scoop of this ice cream, yummy !</div>
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<span style="color: blue; font-size: large;"><b>Plum, cardamom and ginger ice cream</b></span></div>
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<span style="color: blue;">(adapted from <a href="http://golubkakitchen.com/book" target="_blank">the vibrant table</a> - Anya Kassoff)</span></div>
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<b><span style="color: magenta;">makes about 1/2l of ice cream</span></b></div>
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- 450g of plums, halved and pitted (I froze mine in fall)</div>
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- 3 cardamom pods</div>
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- 25cl milk of your choice (I used whole fresh milk)</div>
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- 1 tbsp grated fresh ginger</div>
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- pinch of salt</div>
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- 150g agave syrup</div>
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Cook your plums until soft and tender ; you can roast them, or cook them in a saucepan or in a microwave. Let cool.</div>
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Remove the cardamom pods from the seeds. Crush the seeds in a mortal. Place the crushed seeds with the milk in a saucepan. Gently bring to a boil, remove from heat, cover and let infuse for 30 minutes.</div>
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Separate the plums and their juice (keep it !). Combine the plums, ginger, infused milk and the salt in a blender and blend until smooth, you may have to use a few amount of reserved juice. Add agave syrup to your taste, blend again. Strain the mixture, chill well in the fridge for several hours or overnight.</div>
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Pour the mixture into the bowl of an ice cream maker and churn according to the instructions. Freeze until serving. Let at room temperature between 10 and 15 minutes to form easily nice scoops !</div>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com1tag:blogger.com,1999:blog-3838188656202419719.post-66897697721525882452015-01-07T12:39:00.000-08:002015-01-07T12:39:33.650-08:00Bye bye 2014, welcome 2015 !<div style="text-align: center;">
It's been a long time since I wrote here. <span style="font-size: x-small;">Shame on me :-)</span> So, before coming with a new recipe, here is my <b><span style="color: magenta;">sweet</span></b> 2014 !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhvPFbyKUT60_zarVz0TidOVFISWV8GX_xMRR88BYcB9Z8pCqEc8Ar8jf0hEyIhoDbwvaSIMwgg8RocslxPj1MmCZuTPWntiWWQBVnIJtSbDLV8q84dYMFSgfucVeicuSbVASjo2qYPgw/s1600/DSC02222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhvPFbyKUT60_zarVz0TidOVFISWV8GX_xMRR88BYcB9Z8pCqEc8Ar8jf0hEyIhoDbwvaSIMwgg8RocslxPj1MmCZuTPWntiWWQBVnIJtSbDLV8q84dYMFSgfucVeicuSbVASjo2qYPgw/s1600/DSC02222.JPG" height="773" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where I live</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaGbysNMUBuwODx3y5V7mvgM_2MxS1Wy0WkEdOu7Y8GwGdaNsq-e1ZtMrSh_AZCZu8UXCZwHfl0ciWqBGwFhQYau8ptRwksoJ6rTSSHXT3HUUoOGPBoiq6bG4J6-UPWkzJB3gzBIyW2KF/s1600/DSC02350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaGbysNMUBuwODx3y5V7mvgM_2MxS1Wy0WkEdOu7Y8GwGdaNsq-e1ZtMrSh_AZCZu8UXCZwHfl0ciWqBGwFhQYau8ptRwksoJ6rTSSHXT3HUUoOGPBoiq6bG4J6-UPWkzJB3gzBIyW2KF/s1600/DSC02350.JPG" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Castle of Saint-Germain-en-Laye</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBNVdUeimGcLN2gj7RqOJRB9hT2iMtBKUiUFvkswAcqhhxPZRVTJ8T77D2y2UODHVW4unoIR9RCqJcP3gUTsoGx5d1jG2SkUR6MK47h2HO9IXejwoS0FoYNuhzBT0kdTVdYqOzK8VqPjX/s1600/DSC03241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBNVdUeimGcLN2gj7RqOJRB9hT2iMtBKUiUFvkswAcqhhxPZRVTJ8T77D2y2UODHVW4unoIR9RCqJcP3gUTsoGx5d1jG2SkUR6MK47h2HO9IXejwoS0FoYNuhzBT0kdTVdYqOzK8VqPjX/s1600/DSC03241.JPG" height="773" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite place in Paris, the area of the National Library</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQjIjl44SKPHxU0mr12LA6Tu5yLs_ff3W7ykRy1BQU4MOm05tDn8tfokokUX4uIYRnkT75UneDQroftj8IO7YMghQ0zgLPFpzpkRVUxHzMzRcmYvK8XwPBgQm2l5BwAhgkVEEnpJ99WpX/s1600/DSC06676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQjIjl44SKPHxU0mr12LA6Tu5yLs_ff3W7ykRy1BQU4MOm05tDn8tfokokUX4uIYRnkT75UneDQroftj8IO7YMghQ0zgLPFpzpkRVUxHzMzRcmYvK8XwPBgQm2l5BwAhgkVEEnpJ99WpX/s1600/DSC06676.JPG" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Irland, Spring</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Garden of the Palais-Royal, you can easily find a chair !</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7_TB65j_xr0wJ9jh7pb2pAoKpud8YlLqyLcdl7ef7hzebx89X-mjph280U8hxuOs5QKaY9LlC1yjt4jWTTlTGPrK_VBix0ec-WUNjmfCVA3HAYyc8LaaId57xFIQnNGBrZ5fqnP3yuOR/s1600/DSC07617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7_TB65j_xr0wJ9jh7pb2pAoKpud8YlLqyLcdl7ef7hzebx89X-mjph280U8hxuOs5QKaY9LlC1yjt4jWTTlTGPrK_VBix0ec-WUNjmfCVA3HAYyc8LaaId57xFIQnNGBrZ5fqnP3yuOR/s1600/DSC07617.JPG" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paris seen from the Tour Montparnasse</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Italian ice cream, the best :-)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Toscana, summer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Florida, autumn !</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Do you want an autograph ?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The marvellous gallery Grand Palais.</td></tr>
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<div style="text-align: center;">
<b><span style="color: magenta; font-size: large;">Happy new Year 2015 ! </span></b></div>
<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-45458789834085367052014-09-28T04:11:00.000-07:002014-09-28T04:11:20.436-07:00Pistachio cake with vanilla olive oil<div style="text-align: justify;">
<div style="text-align: right;">
<a href="http://secotinemaligne.blogspot.fr/2014/09/cake-la-pistache-et-lhuile-dolive.html" target="_blank"><i>Version française ... </i></a></div>
<br />
It's been a long time since I wanted to bake an olive oil cake which <i>really</i> tastes olive oil. Mission accomplished with this cake and its rich flavor and tender texture. Its beautiful green color reminds me an ogre ... Would you like a piece of my <span style="color: lime;"><b>Shrek</b></span> cake ?</div>
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<b><span style="color: blue;"><span style="font-size: large;"></span></span></b><br />
<a name='more'></a><b><span style="color: blue;"><span style="font-size: large;">Pistachio cake with vanilla olive oil</span></span></b><br />
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<span style="color: magenta;"><b>makes a 26cm loaf pan</b></span><br />
- 120g extra virgin olive oil<br />
- 1 vanilla pod<br />
- 150g sugar<br />
- 3 eggs<br />
- 30g pistachio butter (you can try this recipe <a href="http://secotinemaligne.blogspot.fr/2013/04/beurre-et-pate-de-pistache-maison.html">cette recette</a>)<br />
- 100g ground pistachio<br />
- 100g flour<br />
- 1 tsp baking powder<br />
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<span style="color: lime;"><b>the day before</b></span><br />
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Cut lengthwise your vanilla pod and scratch out all the seeds. Mix with olive oil in an airtight container and set aside all night.</div>
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Preheat oven to 180°C. Grease a 26cm loaf pan.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
In a bowl, beat the sugar and eggs, until the mixture whitens. Add pistachio butter and vanilla olive oil (remove vanilla stick). </div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
In a separate bowl, sift pistachio, flour and baking powder together. Add to the wet mixture, briefly mix just until combined. Pour batter in the loaf pan and bake for about 35 minutes. Cool cake on a rack, then remove on a serving dish. The cake tastes really better the next day ... if you can wait !</div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-90845740849849892012014-08-23T07:22:00.000-07:002014-08-23T07:22:08.118-07:00Tuscany # Tower of Pisa<div style="text-align: justify;">
Unreal. Incredible. Marvelous. Unique. The One. <span style="font-size: x-small;">Nobody wanted to climb up, so weird ...</span></div>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-91237470148503757302014-08-17T07:16:00.001-07:002014-08-17T07:16:37.931-07:00Tuscany # Palio di Siena<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.it/2014/08/toscane-le-palio-de-sienne.html" target="_blank"><i>Version française ... </i></a></div>
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The Palio is a horse race that is held twice a year on the main square of Siena, il piazza del Campo. Ten horses and riders, bareback and dressed in the appropriate colours, represent ten of the seventeen city wards. The riders are allowed to use their whips for disturbing other horses and riders - <i>oups</i>. The winner is the first horse to cross the finish line after running three laps, with or without rider - <i>oups again</i>. We have been fortunate to attend two trial races of the Palio di Siena. It was fantastic to take part in this event in the middle of people from Siena, noise, songs and colors ! <span style="font-size: x-small;">But no enough to wait 5 hours yesterday to attend the real race ... </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY48rOiLPiOiGWVaDIfRBvqYT08x13nhr6y-Z5KXgSgS-uvthVJlOFERDoDBJrid_lUua-04dHL-IXiH-Ao37d5P83Ks3-9hoiv0S1fJnoiRvV5JCaJ5dJZXeUo1YgotVZRhT0uIURIZQu/s1600/IMG_1707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY48rOiLPiOiGWVaDIfRBvqYT08x13nhr6y-Z5KXgSgS-uvthVJlOFERDoDBJrid_lUua-04dHL-IXiH-Ao37d5P83Ks3-9hoiv0S1fJnoiRvV5JCaJ5dJZXeUo1YgotVZRhT0uIURIZQu/s1600/IMG_1707.JPG" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrong way.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU0Zy2E9zLX9fr2M2op_JXd9SkvFlnOjIinxxkntWoMe7pGPpYKpsFHePq_7HULK50sMWBGpVCeEoNJKSqCJ8aYE5tvxY9QKLDQM5wRffNDZWDoYkfmcQH7SHCHtXp3Cdwm1Wles_VNkr/s1600/IMG_1714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBU0Zy2E9zLX9fr2M2op_JXd9SkvFlnOjIinxxkntWoMe7pGPpYKpsFHePq_7HULK50sMWBGpVCeEoNJKSqCJ8aYE5tvxY9QKLDQM5wRffNDZWDoYkfmcQH7SHCHtXp3Cdwm1Wles_VNkr/s1600/IMG_1714.JPG" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok ... we'll manage ...</td></tr>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-55911704703355102592014-08-15T09:17:00.003-07:002014-08-17T06:40:54.286-07:00Dead easy currant and pistachio sorbet<div style="text-align: right;">
<a href="http://secotinemaligne.blogspot.it/2014/08/sorbet-tout-simple-groseille-pistache.html" target="_blank"><i>Lire la recette en français ... </i></a></div>
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This dead easy sorbet was made with a leftover of <span style="color: magenta;"><b>currant </b></span>from my mother-in-law. I added a pinch of <span style="color: lime;"><b>pistachio</b></span> butter because 1. a small amount of good pistachio butter gives you a twist to almost anything 2. it also modified the texture of the sorbet, making it looking like an ice-cream - really ! So give a try to this sorbet, you'll love it and regret to have no more leftover !</div>
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<span style="font-size: large;"><span style="color: blue;"><b></b></span></span><br />
<a name='more'></a><span style="font-size: large;"><span style="color: blue;"><b>Dead easy currant and pistachio sorbet</b></span></span></div>
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<b><span style="color: magenta;">makes 6 popsicles</span></b></div>
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- 400g currant</div>
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- 60g sugar (adjust to your taste !)</div>
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- a heaped tsp of good pistachio butter (you can make your own with <a href="http://secotinemaligne.blogspot.it/2013/04/beurre-et-pate-de-pistache-maison.html">this recipe</a>)</div>
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In a small pan, heat the currant and sugar until it dissolves. Use a food mill to grind, stir in the pistachio butter and let cool. Pour into popsicle molds and store in the freezer. That's it !</div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-62225453287423933552014-07-26T23:54:00.001-07:002014-07-26T23:54:21.399-07:00Chocolate, hazelnut and zucchini mousse<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/07/repas-tout-courgette-courgettine-et.html" target="_blank"><i>Version française ... </i></a></div>
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It's <span style="color: orange;"><b>summer time</b></span> when :</div>
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a. your garden is full of beautiful <span style="color: lime;"><span style="background-color: white;"><b>tiny zucchini.</b></span></span></div>
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b. your neighbour/cousin/father-in-law gives you <span style="color: cyan;"><b>full baskets</b></span> of zucchini twice a week.</div>
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c. you go to <span style="color: red;"><b>a farm</b></span> to pick up fruits and vegetables and you can't stop picking up. You have too much zucchini.</div>
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d. your family is tired of eating <b><span style="color: magenta;">zucchini gratin.</span></b></div>
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Whatever is your answer, we've never enough recipes with zucchini, right ? I made this mousse for a all-zucchini meal, it is light, tasty, and I promise nobody will figure out <span style="color: lime;"><b>your secret ingredient !</b></span></div>
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<a name='more'></a><span style="color: blue;"><span style="font-size: large;"><b>Chocolate, hazelnut and zucchini mousse</b></span></span><br />
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<span style="color: magenta;"><b>Makes about 50cl of mousse</b></span><br />
- a medium zucchini, about 300g<br />
- 75g chocolate<br />
- 50g hazelnut butter<br />
- 40g agave syrup (adjust to you taste)<br />
- 1g agar agar<br />
- 3-4 Tbsp milk (vegetal milk if you want a vegan dessert)<br />
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Peel and cut the zucchini in pieces. Steam until tender and place in a mixer.</div>
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Meanwhile, cut the chocolate in small pieces. Add it in the mixer with the hazelnut butter and agave syrup. Pulse until chocolate is melt.</div>
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In a small pan, mix well the agar agar with the milk. Give it a boil, pour onto the zucchini mixture and mix well. Place immediatly the mousse into small glasses. Let cool then refrigerate. This mousse is better when chill !</div>
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If you're out of ideas to cook all your <span style="color: lime;"><b>zucchini,</b></span> you can have a look to my french recipes <a href="http://secotinemaligne.blogspot.fr/search/label/courgette" target="_blank"><span style="font-size: large;">here</span></a>.<br />
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And if I had to choose three of them, that could be :</div>
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<span style="color: orange;"><b>- the zucchini carpaccio with balsamic caramel</b></span> - <a href="http://secotinemaligne.blogspot.fr/2011/05/carpaccio-de-courgettes-au-caramel-de.html" target="_blank">click</a> -</div>
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<b><span style="color: magenta;">- the raw zucchini salad with lemon, herbs and goat cheese</span></b> - <a href="http://secotinemaligne.blogspot.fr/2013/09/salade-de-courgette-crue-citronnee-avec.html" target="_blank">click</a> -</div>
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<span style="color: cyan;"><b>- courgettine, a one-dish meal with zucchini, rice and cheese</b></span> - <a href="http://secotinemaligne.blogspot.fr/2011/09/courgettine.html" target="_blank">click</a> -</div>
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No more excuses to say beuuuuuhhhh to this vegetable !</div>
Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-67942147280005245962014-07-15T09:37:00.001-07:002014-07-15T09:37:28.230-07:00Honey-cashew tofu and quick fried sucrine lettuce<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/07/tofu-laque-miel-cajou-et-sucrines.html" target="_blank"><i>Lire en français ... </i></a></div>
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I suddenly felt like eating a dish with marinated tofu and lettuce sucrine. <span style="font-size: x-small;">Yes, I've sometimes weird envy :-)</span> Fortunately, I remembered of a recipe seen somewhere, and my fridge contained a wild rice leftover.</div>
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The tofu is soaked in a classic marinade and fried until gold and crispy. You can use the same pan to fry the sucrine lettuce on one side for a few minutes, then drizzle with a mix of soya sauce and honey. It becomes soft and hot, a real surprise for me, great eater of cold and crispy salad ! </div>
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<a name='more'></a><br /><br />
<span style="color: blue;"><span style="font-size: large;"><b>Honey-cashew tofu and quick fried sucrine lettuce</b></span></span><br />
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<span style="color: magenta;"><b>serves 2</b></span><br />
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<span style="color: red;"><b>for the tofu</b></span><br />
<span style="color: red;">(<a href="http://www.laplage.fr/ecologie/Cuisine-Bio/Les-savoir-faire-de-lacuisine-vegetarienne_0004_197_.html" target="_blank">Le savoir-faire de la cuisine végétarienne</a> - Clémence Catz)</span><br />
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- 2 Tbsp tamari (soya sauce)<br />
- 2 heaped Tbsp honey <br />
- 4 tsp rice vinegar<br />
- 200g firm tofu<br />
- 20 cashews<br />
- 2 Tbsp olive oil <br />
- 2 tsp coriander (cilantro)<br />
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<b><span style="color: lime;">for the sucrine lettuces</span></b><br />
- 2 sucrine lettuces<br />
- a few oil<br />
- 2 Tbsp tamari (soya sauce)<br />
- 2 tsp honey <br />
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Cut tofu in small pieces. Put tamari, honey and rice vinegar in a small bowl, add tofu, mix well and let marinated at least 30 minutes. Crush the cashews, add to the tofu and mix again.</div>
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Heat the oil in a pan. Add the drained tofu and let fry until gold and crispy. Add the marinade and cook for 2 minutes. Divide onto 2 serving plates and set aside.</div>
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Remove damaged or dirty leaves of the sucrine lettuce while the tofu is frying. Cut lenghwise, brush this side with oil. Lay the sucrine in the pan over medium heat, flat side down. Cook for 3 minutes. Mix honey with tamari and pour over the sucrine lettuce. Serve immediately.</div>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-14770556369028658282014-07-04T09:42:00.000-07:002014-07-04T09:42:21.800-07:00Oatmeal soda bread<div style="text-align: right;">
<i><a href="http://secotinemaligne.blogspot.fr/2014/07/pain-irlandais-au-son-de-ble-et-lait.html" target="_blank">Lire la version française ... </a></i></div>
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<i>Yes, it's still a souvenir from our journey in Irland this spring ...</i></div>
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I almost thrown this bread away when it was raw. Because the dough just looks like ... <i><span style="font-size: large;">nothing !</span></i> I wondered if it was worth heating my oven. It would have been a pity, this delicious bread is very different from the one I'm used to eat : very <span style="color: red;"><b>dense,</b></span> quite <b><span style="color: #b45f06;">dark,</span></b> no rising, and especially <span style="color: lime;"><b>satiating.</b></span> Two slices are enough from breakfast until 3pm (interesting when I'm discovering streets and treasures from Paris)</div>
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The taste of this bread will depend on the oatmeal you. The first one was <span style="color: magenta;"><b>sweet,</b></span> while the second was more neutral. So you can adjust the sweetness by adding honey, sugar or treacle. The main difficulty is to think soaking oatmeal with buttermilk a day ahead, <span style="font-size: x-small;">too too hard ... </span></div>
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<span style="font-size: large;"><span style="color: blue;"><b>Oatmeal soda bread</b></span></span><br />
<a href="https://www.octopusbooks.co.uk/books/detail.page?isbn=9781845338930" target="_blank"><span style="color: blue;">(Modern Irish Food - Kevin Dundon)</span></a><br />
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<b><span style="color: magenta;">makes one loaf - 28 cm cake tin</span></b><br />
- 280g (3 cups) oatmeal (oat bran)<br />
- 60cl buttermilk (2 1/2 cup)<br />
- 450g flour (3 2/3 cup)<br />
- pinch of salt<br />
- 2 tsp bicarbonate of soda<br />
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- pumpkin seeds for sprinkling (if you want !) <br />
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In a large bowl, soak the oatmeal with buttermilk overnight.</div>
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Preheat the oven to 180°C.</div>
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Sift the flour, salt and bicarbonate of soda into the soaked oatmeal, then stir to combine with your hands. You may have to add some buttermilk (I had for both loafs) to get a soft consistency, but you don't want the dough to be too wet. Place the dough in the prepared tin. Sprinkle with pumpkin seeds. Use your hand to lightly press them in the dough. Bake for 50-60 minutes.</div>
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Remove the bread from the oven, let it cool a little, then unmold it on a wire rack to cool down. You can keep the bread for 5 days in a bread bin or a tea towel. You can also freeze it cut in slices.</div>
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<span style="font-size: large;"><span style="color: orange;"><b>Let's go back to the West !</b></span></span></div>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-71994481431668313622014-06-30T12:38:00.000-07:002014-06-30T12:39:09.127-07:00Stuffed vegetables # Rice, lentils and mushrooms<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/06/legumes-farcis-au-riz-lentilles-et.html" target="_blank"><i>Version française ... </i></a></div>
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You can do anything with stuffed vegetables : they're <span style="color: red;"><b>easy to cook</b></span>, you can use any leftover, you can prepare them a day or two <span style="color: lime;"><b>ahead</b></span> and they can stand <b><span style="color: magenta;">reheating.</span></b> And if you don't mind eating them cold, they can go outside for <span style="color: cyan;"><b>picnic !</b></span> In a word, a very versatile and convenient dish.</div>
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I wanted a veggie version from the stuffed vegetables with meat I used to eat when I was young. I also wanted a complete dish (I'm lazy ...) : cereal, legumes and mushrooms for moisture, that's it ! Secotin told me something like "That thing is not so bad ...". <span style="font-size: x-small;">Thing yourself !</span></div>
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<span style="color: blue;"><b><span style="font-size: large;">Stuffed vegetables # Rice, lentils and mushrooms</span></b></span><br />
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<span style="color: magenta;"><b>makes 8 to 10 round zucchini or/and red peppers</b></span><br />
- logically, 8 to 10 round zucchini or/and red peppers <br />
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- 200g cooked red lentils (approximately 100g dry)<br />
- 200g cooked rice (I used wild rice leftover)<br />
- 6 button mushrooms (about 130g)<br />
- 1 clove of garlic<br />
- 1 scallion or small onion<br />
- 50g almond butter<br />
- 1 tsp salt<br />
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Cut tops off vegetables and remove seeds for the red peppers. If the vegetables don’t stand on their own, remove a thin slice off the bottoms; set the vegetables aside.</div>
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Finely chop the tops, mushrooms, scallion and garlic ; I used a food processor (did I say I was lazy ?). Add all remaining ingredients ; stuffing is a little bit salty, but keep in mind it will season all the vegetables !</div>
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Preheat oven to 180°C.</div>
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Stuff the vegetables and bake them until tender, it took me about 30 minutes. Serve hot, warm, or cold !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCs00egm80eag8izaKyGKfmZutgvDl3pYrm4qH0ucIVXhr4uWNpk1mkz__S-ngTTMUDmqaWk1l0o6ash7c5wodfQAXheHGi394cftWiQs9F9eL4jAxHsoRQvt0mLlXZDkvutoauRdMgWI/s1600/farcis_crus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCs00egm80eag8izaKyGKfmZutgvDl3pYrm4qH0ucIVXhr4uWNpk1mkz__S-ngTTMUDmqaWk1l0o6ash7c5wodfQAXheHGi394cftWiQs9F9eL4jAxHsoRQvt0mLlXZDkvutoauRdMgWI/s1600/farcis_crus.jpg" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake ...</td></tr>
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-85149848017067281582014-06-26T09:44:00.000-07:002014-06-26T09:47:00.805-07:00Hibiscus Lemonade<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/06/limonade-lhibiscus.html" target="_blank"><i>Lire la version française ... </i></a></div>
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This <span style="color: lime;"><b>fresh,</b></span> <span style="color: red;"><b>red</b></span> and <span style="color: orange;"><b>tangy</b></span> drink was served in the middle of sodas and juices last sunday. Believe it or not, kids asked for some more ...</div>
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I used the hibiscus I got from my <a href="http://secotinemaligne.blogspot.fr/2014/06/echange-gourmand-5.html" target="_blank">swap</a> with <a href="http://cerealtastefully.blogspot.fr/" target="_blank">Cereal</a>. I love the color that takes the water infused with hibiscus, first <span style="color: blue;"><b>blue</b></span> but quickly <span style="color: red;"><b>vermilion.</b></span> The lemon juice strengthen the beverage's tanginess and allows me to call it lemonade ! Adjust the amount of sugar to your taste (you know I'm always at the lowest level !), refrigerate for a while and that's it ! <span style="font-size: x-small;">Next time I'll try to add some mint leaves to the infusion, I want more <span style="color: cyan;"><b>freshness ...</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDhEKQC3mS4jAN-sZKSC8PbOQL0kt9wi6yp2l3TJeEc2LOUNZ-y-nK9FACvXZ2bqODIcCIy5aDzEtk9Zp-0y0xfqzVz_X92WjNhPA9XQQnAosZzxSVNW86XW7jTR8mB1d5f1_WOrf5mhE/s1600/limonade_haut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDhEKQC3mS4jAN-sZKSC8PbOQL0kt9wi6yp2l3TJeEc2LOUNZ-y-nK9FACvXZ2bqODIcCIy5aDzEtk9Zp-0y0xfqzVz_X92WjNhPA9XQQnAosZzxSVNW86XW7jTR8mB1d5f1_WOrf5mhE/s1600/limonade_haut.jpg" height="435" width="580" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkynJMvisui9g44Pg1vI1tqPWg0YJwWGOt274NJH7frCRIqQxUZ-RSNTGdquy5dTUEa2Np38cac1LoIrFllE22cWLyechy48lfPtf5YD2glj0cuBUs1v663aZjTZ3pvi63_mFP-xTTUEd7/s1600/limonade_herbe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkynJMvisui9g44Pg1vI1tqPWg0YJwWGOt274NJH7frCRIqQxUZ-RSNTGdquy5dTUEa2Np38cac1LoIrFllE22cWLyechy48lfPtf5YD2glj0cuBUs1v663aZjTZ3pvi63_mFP-xTTUEd7/s1600/limonade_herbe.jpg" height="430" width="580" /></a></div>
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<span style="color: blue;"><b><span style="font-size: large;">Hibiscus Lemonade</span></b></span><br />
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<span style="color: magenta;"><b>makes 1,25l</b></span><br />
- a tablespoonful of hibiscus <br />
- 1l cold water<br />
- 50g sugar<br />
- 20cl lemon juice<br />
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<div style="text-align: justify;">
Bring 50cl water to the boil. Pour it over the hibiscus and sugar. Cover and let infuse for 10 minutes (or more if you like !). Strain the hibiscus and pour into a serving carafe or pitcher. Add the rest of water and let cool at room temperature.</div>
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Stir in the lemon juice, taste and adjust to your taste : more sugar, lemon juice or water. Refrigerate until chill.</div>
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<i>The beverage can be kept up to one day in the fridge.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvX8SWTXLpaQ7v2r54iBzhQGSNynjjWBDnX2RElk02VmBMm4cDeT__GMOqTB3FiPy-FdTqrNlkAF0WLC6taIjI6kw3TspH_7oAJsqJdr5_1lwdIb5SRErnyPbdhAxURuYusg1BNVjHYgR/s1600/limonade_vertical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvX8SWTXLpaQ7v2r54iBzhQGSNynjjWBDnX2RElk02VmBMm4cDeT__GMOqTB3FiPy-FdTqrNlkAF0WLC6taIjI6kw3TspH_7oAJsqJdr5_1lwdIb5SRErnyPbdhAxURuYusg1BNVjHYgR/s1600/limonade_vertical.jpg" height="773" width="580" /></a><br />
<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-78328410737189656022014-06-24T08:51:00.000-07:002014-06-24T08:52:56.390-07:00Ice cream express # Coffee and avocado<div style="text-align: justify;">
<div style="text-align: right;">
<i><a href="http://secotinemaligne.blogspot.fr/2014/06/creme-glacee-minute-cafe-et-avocat.html" target="_blank">Version française ... </a></i></div>
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I recently tried ice cream with banana : you drop pieces of frozen <span style="color: orange;"><b>banana</b></span> in a blender, you add a flavor of your choice, strawberries, lemon, chocolate or even nothing, some sugar, honey or agave syrup, you mix a few minutes and that's it ! It's magic, an <span style="color: red;"><b>ice cream express !</b></span></div>
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Except that I don't like the taste of banana, too strong for me. I had to find a more neutral substitute for consistency. And <span style="color: lime;"><b>avocado</b></span> is just magic for that ! On the other hand, the color is ... how to say ... ugly ? <span style="font-size: x-small;">One cannot have everything. It reminds me of my <a href="http://secotinemaligne.blogspot.fr/2014/02/soupe-epinard-petits-pois-et-reglisse.html" target="_blank">spinach-garden peas soup</a> ...</span></div>
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<span style="font-size: large;"><span style="color: blue;"><b>Ice cream express # Coffee and avocado</b></span></span><br />
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<span style="color: magenta;"><b>for 2 gourmets</b></span><br />
- 2 diced avocados, frozen<br />
- 10 cl strong coffee, room temperature<br />
- 5 TBsp agave syrup (adjust to your taste)<br />
- 1 tsp unsweetened cacao<br />
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Drop all ingredients in a blender, pulse until very smooth, and eat at once !<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWModASHNrAvE9n30JDyAzn0r8GNjwQS_v0JhzHnSyImiKMF-ErlgdvgV9BTv45SZRdFru-fB8OzntKOmYeTsajHFFy5xmLWEqU066SgvEA3jyciT2yZXKy2WCAOcrg4NReE2oCiQK8v1/s1600/glace_cafe_dehors.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWModASHNrAvE9n30JDyAzn0r8GNjwQS_v0JhzHnSyImiKMF-ErlgdvgV9BTv45SZRdFru-fB8OzntKOmYeTsajHFFy5xmLWEqU066SgvEA3jyciT2yZXKy2WCAOcrg4NReE2oCiQK8v1/s1600/glace_cafe_dehors.jpg" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes indeed, the colour is still ugly outside ...</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpmENYO0cCOfdOUcoF3ixpy3kC0IMqMeheKOSitD7jvlQJCxK59Y3X7RX_Wflh3RaKUY6XcSjvM8KMquv9pNdMbJKJaHDWKAqGA7ldw6eGN_5ovJXLcGrx4nppljpLNMSVMa5hFKGnjhH/s1600/glace_cafe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpmENYO0cCOfdOUcoF3ixpy3kC0IMqMeheKOSitD7jvlQJCxK59Y3X7RX_Wflh3RaKUY6XcSjvM8KMquv9pNdMbJKJaHDWKAqGA7ldw6eGN_5ovJXLcGrx4nppljpLNMSVMa5hFKGnjhH/s1600/glace_cafe1.jpg" height="435" width="580" /></a></div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-23087954711375545712014-06-21T07:13:00.001-07:002014-06-21T07:23:34.458-07:00{DIY} Natural deodorant<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/06/le-nouveau-deodorant-de-la-maligne.html" target="_blank"><i>Version française </i></a></div>
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I was telling you last year <a href="http://secotinemaligne.blogspot.fr/2014/06/le-nouveau-deodorant-de-la-maligne.html?showComment=1403340255103#c1817329163868442962" target="_blank">why and how</a> I was happy with my baking soda and alum deodorant. But with the summer temperature, I had to switch to something stronger.</div>
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So I cooked (yes, in a small pan and with a small whisk !) a <a href="http://chocolateandzucchini.com/vf/recettes/autres-recettes/deodorant-naturel-fait-maison-special-voyage-recette/" target="_blank">recipe</a> I was keeping for a quite a while from a blog I love, <a href="http://chocolateandzucchini.com/" target="_blank">Chocolate and zucchini</a>. And you know what ? I'm not afraid with body odour since a year !</div>
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You want to know how it works ? Very simple, you'll need 4 ingredients you may already have in your pantry, 5 minutes to make, and about 1 hour to solidify. Sweating is not blocked, but <b><span style="color: orange;">coconut oil</span></b> will kill bacteria that causes stench. <b><span style="color: lime;">Palmarosa essential oil</span></b> is used to strengthen this antibacterial action, but you can try with thyme, rosemary, tea tree or sage essential oil (be careful with essential oils if you're pregnant, with children or if you've allergies). Then you add some <span style="color: cyan;"><b>baking soda</b></span> to absorb smell, and <span style="color: magenta;"><b>arrowroot powder</b></span> to absorb excess moisture. That's it !</div>
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Any inconvenience Secotine ? Well, the deodorant has to be kept refrigerated. Thus I have to run to the fridge every morning. But as I also keep my <a href="http://antigonexxi.com/2014/03/20/creme-hydratante-visage-bonne-mine/" target="_blank">daily moisturizer</a> in the fridge, is this really an inconvenience ???</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aC0cqAYlYrwc-NLWnjxxbDG7U0H-UnnyW-deSWQtANSFA_ANReS9q3uQRkKt2X80CqV3iCwiTVn9L3axZStUK0TzsfkK_Ui_ow53t_cy-E-y1MwpjDcYfo-aB56ufbVRI5wfjvs2MOWe/s1600/deo_haut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aC0cqAYlYrwc-NLWnjxxbDG7U0H-UnnyW-deSWQtANSFA_ANReS9q3uQRkKt2X80CqV3iCwiTVn9L3axZStUK0TzsfkK_Ui_ow53t_cy-E-y1MwpjDcYfo-aB56ufbVRI5wfjvs2MOWe/s1600/deo_haut.jpg" height="435" width="580" /></a></div>
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<span style="font-size: large;"><span style="color: blue;"><b>{DIY} Natural deodorant</b></span></span></div>
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<span style="color: magenta;"><b>lasts about 3 months with a daily use</b></span></div>
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- 40g coconut oil</div>
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- 35g baking soda</div>
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- 15g arrowroot powder (or any starch of your choose)</div>
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- 20 drops palmarosa essential oil</div>
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Melt coconut oil in a small bowl ; use a water-bath or simply put the bowl on the heater for 10 minutes if it's winter. Stir in baking soda and arrowroot powder, then add essential oil. You should get a creamy texture.</div>
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Pour the mixture into small rubber molds (easier to remove !) and let it solidify at room temperature. With this recipe, I get 3 or 4 small shapes. Unmold and keep in two glass containers in the fridge. One is for storage while the other is for the shape in use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEXWVXEHQSg4q4ipbZ4mHCg5K4qOFPFPbNY6fQoM2rouhfDw2udQFj_BJHwGcpO_MoNdTQ0eviT6caNsn77nH1MYAS7z-VKPk40qeVJ4Cm_E80ucLcH6IzJGWEQJ8CPU_DyUc0K1BT8eX/s1600/deo_pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEXWVXEHQSg4q4ipbZ4mHCg5K4qOFPFPbNY6fQoM2rouhfDw2udQFj_BJHwGcpO_MoNdTQ0eviT6caNsn77nH1MYAS7z-VKPk40qeVJ4Cm_E80ucLcH6IzJGWEQJ8CPU_DyUc0K1BT8eX/s1600/deo_pot.jpg" height="435" width="580" /></a></div>
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<a href="http://chocolateandzucchini.com/" target="_blank">Clotilde</a> suggests a <a href="http://chocolateandzucchini.com/vf/recettes/autres-recettes/deodorant-naturel-fait-maison-special-voyage-recette/" target="_blank">formula including wax</a> that you can keep at room temperature. I tried it, but I didn't like the creamy texture. So I returned to the fridge formula !</div>
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And I'll talk about my <span style="color: red;"><b>awesome homemade laundry detergent</b></span> next week. <i><span style="font-size: x-small;">What a teaser ...</span></i></div>
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-76761664236182212272014-06-17T13:01:00.000-07:002014-06-18T03:56:51.035-07:00Puro coffee and Paola's tiramisu<div style="text-align: justify;">
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<a href="http://secotinemaligne.blogspot.fr/2014/06/cafe-puro-et-le-tiramisu-de-paola.html" target="_blank"><i>Version française ...</i></a></div>
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Last sunday was <span style="color: red;"><b>father's day</b></span>. I was strongly <strike><span style="font-size: x-small;">ordered</span></strike> adviced to cook a “simple” meal. If you change a few letters you'll understand : meat, potatoes, and a dessert with a lot of butter and sugar ! Well, all right. <span style="font-size: x-small;">And I'll eat something “special” tomorrow mouahahah …</span></div>
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So I baked <a href="http://secotinemaligne.blogspot.fr/2010/10/classique-4-les-patates-au-four-de.html">Jamie style's potatoes</a> (best of the world, no kidding), very classic semi-cooked chocolate cakes, and <span style="color: magenta;"><b>Paola's tiramisu.</b></span> Paola is italian and does tiramisu better than no one. Her recipe is incredibly simple and produces a tiramisu whose lifetime is close to minutes. Is to say it's no so bad …<br />
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And for a tiramisu, you'll need very <span style="color: #b45f06;"><b>strong coffee.</b></span> I'm the proud owner of a Jura coffee machine which does -almost- everything : grind, clean itself, squeal, ask for water, and incidentally produce a cup of coffee. The quality of this cup largely depends of the coffee beans used (and the water !). <span style="font-size: x-small;">I have <a href="http://humcasentbon.over-blog.com/">a friend</a> who brings back tons of coffee from her italian vacations …</span><br />
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Anyway, I recently had the opportunity to taste three blends of <span style="color: cyan;"><b>Puro fair coffee</b></span>, including an organic. I have to say that I was both convinced by the coffee and the initiatives around it. The coffee is very very good, mild with no bitterness at the end of the cup. I like having a fair option for this kind of products. You can visit <a href="http://wwwpurocoffee.com/uk">Puro's nice website</a> to discover their contribution for saving the <span style="color: lime;"><b>rainforest, </b></span>watch short videos of <span style="color: magenta;"><b>producers</b></span> or even find that you can give <span style="color: orange;"><b>a second life</b></span> to your coffee !<br />
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<span style="font-size: x-small;"><i>Giveaway. All opinions expressed are my own.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu2Unip9TbAzR29SneKNcNhSyuzr79fwSi77w1kGgxazB6VVC5qUrsPrsfIxBojPhwOul6pPZT-t8wJJLI1Ry1fd3W9x5vNL91wDrSdEJIYpJpypWmFOZ3bOfw1kN9INYMlebjucOo97r/s1600/puro_coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu2Unip9TbAzR29SneKNcNhSyuzr79fwSi77w1kGgxazB6VVC5qUrsPrsfIxBojPhwOul6pPZT-t8wJJLI1Ry1fd3W9x5vNL91wDrSdEJIYpJpypWmFOZ3bOfw1kN9INYMlebjucOo97r/s1600/puro_coffee.jpg" height="435" width="580" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3TkGra-MqMY-E6iI1iMYhH7vl_ISWVbCet49TILSce1MPTqcoX38oUe1dUu_ZPYYjy3wRvbwnW1WNBegNzdBdUHVOPF6_oQ9fTPNtoz1Yqli8hjnLIrZMCowHafYI9Rw5T9GdclKk-gY/s1600/puro_grains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3TkGra-MqMY-E6iI1iMYhH7vl_ISWVbCet49TILSce1MPTqcoX38oUe1dUu_ZPYYjy3wRvbwnW1WNBegNzdBdUHVOPF6_oQ9fTPNtoz1Yqli8hjnLIrZMCowHafYI9Rw5T9GdclKk-gY/s1600/puro_grains.jpg" height="435" width="580" /></a></div>
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<span style="color: blue;"><span style="font-size: large;"><b><span style="color: blue;"><span style="font-size: large;"><b>Paola's</b></span></span> tiramisu </b></span></span></div>
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<span style="color: blue;"><span style="font-size: large;"><b><i><span style="font-size: small;">best if made a day ahead</span></i> </b></span></span></div>
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<span style="color: magenta;"><b>makes a round dish 20cm diameter, 5 cm heigh </b></span></div>
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-<i> </i>around 20cl strong coffee, room temperature<i><br /></i></div>
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- 3 eggs, separated</div>
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- 100g sugar </div>
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- 250g mascarpone</div>
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- around 20 ladyfingers (sponge finger biscuits)</div>
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- unsweetened cacao powder, for dusting.</div>
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Beat the egg yolks and sugar in a large bowl until pale and thick. <span class="plaincharacterwrap break">Whisk mascarpone into yolk mixture until smooth.</span><br />
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<span class="plaincharacterwrap break">Beat egg whites until soft peaks form. </span><span class="plaincharacterwrap break">Gently fold into the mascarpone mixture. </span></div>
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Spoon half of the mascarpone mixture into the dish. Gently dip enough ladyfingers (one or two at a time) into the coffee to cover the mascarpone mixture. <span class="plaincharacterwrap break">Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, overnight if you can. That's it !</span><br />
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Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0tag:blogger.com,1999:blog-3838188656202419719.post-28516379842127915492014-06-15T11:03:00.000-07:002014-06-16T05:04:54.148-07:00Strawberry liar cheesecake<div style="text-align: justify;">
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<i><a href="http://secotinemaligne.blogspot.fr/2014/05/cheesecake-menteur-aux-fraises.html"><b>Version française par ici ... </b></a></i></div>
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<i>I keep on having fun with <a href="http://secotinemaligne.blogspot.fr/2012/11/celui-qui-on-faisait-croire-quil-etait.html" target="_blank">cheesecake without cheese and without cake</a> ... and incidentally without sugar !</i></div>
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I wanted to pick up my <span style="color: red;"><b>stawberries</b></span> in a field close to my place. Because the way I like <span style="color: red;"><b>strawberries</b></span> the most is just … nature ! So they have to be <i><span style="font-size: large;">per-fect</span></i> ! But those we had last thursday were disappointing and insipid, we need more <span style="font-size: large;"><span style="color: orange;"><b>sun</b></span></span> people !!! So I decided to buy some this morning to a <strike>thief</strike> greengrocer and here are two versions of the strawberry liar cheesecake !<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tpumSzAvOIDmKvrpx5eIMq2ASc3JmYc7FxToVD2zZR1XBPec5_cypDbTX7zcYaZQQGvGkWIJ5xKLlCHQuzSnUynMSXNbmDPjN8BimnPU4aiGuRgdXBImH0GdRZvjJoMHBls9_bQirLug/s1600/cheesecake_citron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tpumSzAvOIDmKvrpx5eIMq2ASc3JmYc7FxToVD2zZR1XBPec5_cypDbTX7zcYaZQQGvGkWIJ5xKLlCHQuzSnUynMSXNbmDPjN8BimnPU4aiGuRgdXBImH0GdRZvjJoMHBls9_bQirLug/s1600/cheesecake_citron.jpg" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon option</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDvcG0mgMLt4sjbu6Ab-hpvfeoTWiUHLdD9IOS0vLasR2DB0VM-UZUUpz-JzJHkKpa8CmRWI6Xc87KVbaySjMlfdpKlOQI0z_xoI6CoByc1l1R3n-MZfWZfE8m8s4oCTxlJTvXi8eeCPp/s1600/cheesecake_vanille_croque.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDvcG0mgMLt4sjbu6Ab-hpvfeoTWiUHLdD9IOS0vLasR2DB0VM-UZUUpz-JzJHkKpa8CmRWI6Xc87KVbaySjMlfdpKlOQI0z_xoI6CoByc1l1R3n-MZfWZfE8m8s4oCTxlJTvXi8eeCPp/s1600/cheesecake_vanille_croque.jpg" height="435" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla option</td></tr>
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<span style="color: blue;"><b><span style="font-size: large;">Strawberry liar cheesecake</span></b></span><br />
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<span style="color: magenta;"><b> </b></span></div>
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<span style="color: magenta;"><b>makes 2 circles, 10cm diameter</b></span></div>
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<span style="color: cyan;"><b>for the crust</b></span></div>
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- 50g almond<br />
- 50g hazelnut<br />
- 3 or 4 dates<br />
- 1Tbsp hazelnut butter + a few oil from the jar</div>
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If your dates are too dry, pit them and cover with lukewarm water for 5 minutes. Put all ingredients in a mixer. Pulse until you get a powder that come together if you press it. Add more oil if necessary.</div>
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Prepare two circles on 2 plates ; cram the crust in the circle with a spoon. Keep in the fridge.</div>
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<span style="color: lime;"><b>for vanilla option </b></span><br />
<i>I shouldn't say it's my favourite …</i><br />
- 20cl vanilla soya drink<br />
- 2 Tbsp agave syrup<br />
- 10g arrow root or starch of your choice<br />
- 1g agar agar<br />
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Put all ingredients in a small pan on medium heat. Bring to a boil for 1mn then remove from heat. Let cool a few minutes. Spread the cream in the circles. Keep in the fridge until it's time to eat ! </div>
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<b><span style="color: orange;">for lemon option</span></b></div>
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<i>This cream is quite impressive – thanks to cashew – but more compact than the vanilla one.</i></div>
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- 75g cashew</div>
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- zest and juice of a big lemon</div>
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- 2 dates</div>
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If your dates are too dry, pit them and cover with lukewarm water for 5 minutes. </div>
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Grind the cashew, then mix with lemon et dates. Spread the cream in the circles. Keep in the fridge until it's time to eat !</div>
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<span style="color: magenta;"><b>Finish !</b></span></div>
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The best <span style="font-size: large;"><span style="color: red;"><b>strawberries</b></span></span> you can get, it's ingredient number one !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6UU13FY5Z_aioZaC95U5fPJ0O_uXOkBrBXi_iACreWu9w3hTKNDypfDiV1vwsBzqGSaRDVL0fdym-lOOZOAlHEIcgTDBnxhinC9T5iU_QBavVeZuuIk6D63UJsJKkCmkevceQnsfDAdR/s1600/fraises.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6UU13FY5Z_aioZaC95U5fPJ0O_uXOkBrBXi_iACreWu9w3hTKNDypfDiV1vwsBzqGSaRDVL0fdym-lOOZOAlHEIcgTDBnxhinC9T5iU_QBavVeZuuIk6D63UJsJKkCmkevceQnsfDAdR/s1600/fraises.jpg" height="340" width="580" /></a></div>
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Gently remove crust and cream from the circles by passing a knife around the tin. Spread the more strawberries you can and serve immediately. It's not forbidden to share ...<br />
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<br />Sécotinehttp://www.blogger.com/profile/11687573577233099848noreply@blogger.com0