Avocado Sauce ! So Exotic

ingredients

serves 6

1 avocado
1 ripe tomato
1 spring onion (scallion), thinly sliced
1 tbsp lemon juice
1 tsp grated lemon zest
3 tbsp extra-virgin olive oil
salt and pepper

method

1. Peel, stone and dice the avocado. 

2. Blanch the tomato for 30 seconds in boiling water then peel. 

3. Put the avocado, tomato and onion into a blender. 

4. Add the lemon juice and zest, the oil and salt and pepper to taste and puree until creamy.

5. Add the sauce to grilled/broiled vegetables or pour over cold, boiled rice.

Quiz of the Day : The rum cake ...

   

Is the favorite dessert of Ali Baba   Has been baptized by the King of Poland, an admirer of Ali Baba   Made "baba" those who tasted

Waiting your answers :)

Chocolate Lollipops

For a people:

• For about 100 lollipops:
• 4 kg of different chocolates grands crus (it is very important to have gourmet chocolates for those treats that do not support the poor):
• Dark chocolate (Manjari from Madagascar or Venezuela Araguani, Sao Tome, Cuba, St. Domnigue, Tanzania ...)
• Chocolate milk (Papua and Java source here)
• Ivory chocolate

• Preparation: 30 minutes
• Cooking time: 0 minutes
• Rest: 20 min
• Total time: 50 minutes

1 Melt the chocolates of different coverage in the bath and get a temperature of chocolate 50/55 ° C for black and 45 ° C for milk and white. 2 The developing rapidly by reducing them to 27/28 ° C for black and 24/25 ° C for whites by immersing and stirring them well in a water bath cold (5-10 ° C), stirring quickly to home plate. Collect them in a container and then heat them slightly (31 ° C for blacks, 28 ° C for the others). Book warm in a bain-mayor (32 ° C for black and 29 ° C for the others). 3 Ask a lollipop stick in each mold previously rubbed with a cotton waterleaf to make them shine (the quality of the final result depends directly). The chocolate takes the form of its container mold chocolate shiny shiny mold "questionable" chocolate mat. 4 Fill each mold lollipop with a little chocolate. Gently tap the molds to remove any air bubbles that would leave holes in the chocolate. Allow the chocolate to crystallize 20 minuites minimum in the refrigerator or 2 hours in a cool (17 ° C). Remove the lollipops and wrap in cellophane bags of food to protect them. 

  

Finally ... These treats will keep for about a year in a cool place, away from light, moisture and odors. 
can use chocolate ivory to orange, milk chocolate caramel or coffee.

Enjoy it !!!

Quick Tips for Pairing Cheese and Wine :

Pairing cheese and wine can be intimidating, but really, it’s all about experimenting. There are no set rules, only guidelines. The five pairings below are a good place to start.

Salty With Sweet

The salty flavor of blue cheeses, and even some washed rind cheeses, balances out the sweetness of dessert wines, and vice versa. 

Blue Cheese :

 

Washed rind cheese :

Regional

Try pairing cheese and wine produced in the same region. Manchego or Zamarano with Albariño wine, and Beecher’s Flagship Reserve cheddar with a Washington state Syrah are examples of regional pairings that work well.

Zamarano : 

Manchego :

Creamy With Tannic

Triple Crème cheese is buttery, smooth and gentle -- the perfect foil for the rough tannins found in a young red wine from Bordeaux. Although slightly less creamy, Brie might be another good match.

Triple Creme cheese : 

Acidity With Acidity

Repeat after me: Goat cheese and Sauvignon Blanc. You will not be disappointed. Why? The acidity in goat cheese gives it a tangy zip that matches perfectly with the crisp acidity of most Sauvignon Blancs (white wine). Try French Selles-sur-Cher with Sancerre.(wine)

French selles -sur -cher :

Rich and Creamy With Bubbles

If the only reason for this pairing is complete decadence, so be it. Champagne or any sparkling wine paired with a rich, creamy cheese is one of life’s great pleasures. Try it with the Cowgirl Creamery's Mt. Tam or a wedge of rich, dense Gruyere.

 Cowgirl Creamery's Mt tam :  

Dense Gruyere :

Lebanese Laban Immo (meat cooked with yogurt) Recipe

Ingredients:

½ kg lamb neck fillet cut into cubes
4 onions sliced
2 Tbs oil
5 cups yogurt
2 cloves of garlic crushed
1 tsp dried mint
1 Tbs butter
2 Tbs cornflower mixed with 2 tbs. water
1 egg beaten                                                           
a pinch of mixed spices
salt
2 cups water

Methods:

Brown onions in a saucepan until soft. Add the meat pieces and spices, fry for a few minutes and then bring to a boil by adding water. Lower the heat and allow it to simmer for almost 1 hour or till the meat is tender. In the meantime combine yogurt, egg, cornflower and salt in a saucepan and bring to a boil, stirring all the time. As soon as it starts boiling, lower the heat and add the cooked meat with its sauce. Simmer for 10 minutes. Heat some butter in a separate pan, add garlic and mint, fry for one minute and then pour over the yogurt. Serve the meat with some rice.

Sa7tein !!!

You have a Ceremony ? what about a HOMEMADE LEMON LIQUEUR !!!

Ingredients:

                       12 lemon peels (see below)

                       1 1/2 cups vodka

                       1 1/2 cups sugar

                       6  cup water

                       1/4 lime peel

                       1/4 orange peel

   Method:

    1.  Using an apple peeler, carefully peel just the rind of the lemons,

    discarding the white pith from the 12 lemons and the 1/4 orange and lime,

    and put this outer layer of peels in a jar.

    2.  Boil sugar and water together for 30 minutes, allow to cool before adding.

    3.  Seal the jar, allowing the mixture to steep for 4 weeks. Shake lightly, daily.

    Store in a dark cool place.

    4.  Strain and filter well with cheese cloth or cloth filter before storing in a

    sealed container.

Cheers !!!