Have any leftov…

Have any leftover fruit? DON’T THROW IT AWAY!!!! It makes amazing tarts!

Spread any marmalade on puff pastry dough and place the cut up leftover fruit. Mix together, 2 eggs and cream then pour on the dough and put in oven till dough is golden brown!
GOOD LUCK!!
Compliments of Chantal Leese!!

Humus!!

Hi everyone!!

Sorry I haven’t been posting very much but i’ve had a lot to do! It was the first week of school, Dance and Homework!

Today I made Humus!! One of the best dips in the world!! It was delicious because I put a lot of lemon!

Here’s how mine turned up!!

Humus!!

And here’s the recipe:

Ingredients:

• One 15-ounce can chickpeas, also called garbanzo beans
• 1/4 cup fresh lemon juice, about 1 large lemon
• 2 tsp tahini
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• pepper, salt, depending on taste
• 2 to 3 tablespoons water
• Pine nuts
• Pine nuts and mint leaves for decoration

Directions:

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Scrape the hummus into a bowl then sprinkle some pine nuts and add one or two mint leaves for decoration!

Ingrédients:

425 g de pois chiches
1/4 tasse de jus de citron frais, environ 1 gros citron
2 cuilleres a cafe de tahini
La moitié d’une grosse gousse d’ail, hachée
2 cuillères à soupe d’huile d’olive
sel, poivre selon les goûts
2 à 3 cuillères à soupe d’eau
Les noix de pin
Les noix de pin et de feuilles de menthe pour la décoration

GOOD LUCK!!!!

Itinéraire:

Dans le bol d’un robot culinaire, mélanger le tahini et le jus de citron. Traiter pendant 1 minute. Gratter côtés et le fond du bol, puis s’allument et traiter pendant 30 secondes. Ce temps supplémentaire permet de “fouet” ou “crème” le tahini, faisant houmous lisse et crémeuse possible. Ajouter l’huile d’olive, l’ail haché, le cumin et le sel fouettée tahini et le jus de citron. Processus pendant 30 secondes, les côtés de raclage et le fond du bol, puis un autre processus seconds.Open 30 boîte de pois chiches, les égoutter liquide puis rincer abondamment à l’eau. Ajouter la moitié des pois chiches au robot culinaire puis traiter pendant 1 minute. Côtés de gratter et le fond du bol, ajouter le reste des pois chiches et les processus pendant 1 à 2 minutes ou jusqu’à consistance épaisse et très probablement les smooth.Most houmous seront trop épais ou de petits morceaux de pois chiches encore. Pour résoudre ce problème, avec le robot en marche, ajouter lentement 2 à 3 cuillères à soupe d’eau jusqu’à ce que la consistance est parfaite. Racler les houmous dans un bol puis saupoudrer un peu de noix de pin et d’ajouter une ou deux feuilles de menthe pour la décoration!

Chaussons!

Hi everybody,

I have this NEW dough cutter! It is soooo cool!! I make all kinds of chaussons (  sweet or salty )!! I’ve made Nutella and banana and Goat cheese and spinach! They’re both amazing!!

Here’s what the Nutella and banana looks like!!

Nutella and banana chaussons!

Hope you’ll consider buying one! They’re great!!

Thanks, Priscilla….

Flammkuchen!

Hi everyone,

Yesterday, I made a German/French tart! My Aunt gave me the recipe! It’s really easy and delicious!!

Ingredients:

-puff pastry/ pate a tarte

-bacon cubes/ lardons

-2 white onions ( big )/ 2 gros onions blancs

-1 small carton of cream/ un petit carton de creme fraiche liquide

Directions:

Cut the onions in half and slice them thin. Sauté the onions and the bacon cubes until the onions are golden ( not brown!!! ). Roll out pastry dough and put the sautéed onions and bacon cubes on it! Then pour the cream over everything and add salt and pepper (not too much salt or it will be too salty with the bacon cubes )! Put in the oven and cook until pastry dough is golden brown! Enjoy!!

It is really good with a salad!

Flammkuchen

Couper les oignons en deux et les couper en tranches fines. Faire revenir les oignons et les lardons jusqu’à ce que les oignons soient dorés (pas brun!). Etalez la pâte à tarte et mettez les oignons sautés et lardons sur elle! Puis versez la crème sur tout et ajouter le sel et le poivre (pas trop de sel ou il sera trop salé avec les lardons)! Mettre au four et cuire jusqu’à ce que la pâte à tarte soit bien dorée! Appréciez!

Il est vraiment bon avec une salade!

Thanks, Priscilla…

Tips!

Ever had leftover pie crust? That stops now!
Flatten the leftover dough and add butter, sugar and cinnamon! You can use other fillings if wanted! Tell me how it goes and what are the best combinations!
Roll it up and cut into little pinwheels! ENJOY!!!

Compliments of Dave Hyten!

Good way to start the day!

Mini pancakes!!

Hi everybody,

This morning I woke up craving pancakes, so I went straight to work! I started to make chocolate chip pancakes but my brother didn’t agree to that. I ended up made plain. ( they were still delicious ) I wanted something different then BIG NORMAL pancakes so I made mini! They were soooooo cute and good!

Here is the recipe!! Please tell me how it went!

Ingredients:

-1 1/2 c all purpose flour

-3 1/2 tsp baking powder

-1 tsp salt

– 1 Tbsp white sugar

-The original recipe calls for 1 1/4 c milk but I put 3/4 to 1 c if not it is too liquid!

-1 egg

-3 Tbsp butter, melted

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3.            GOOD LUCK!
5. Ingrédients:
7. 187.5 g de farine tout usage
8. -3 1/2 cuillère à café de baking powder

   -1 cuillere a cafe de sel

   – 1 cuillère à soupe de sucre blanc

   -La recette originale demande 310 g lait mais j’en met que  185g a 230g sinon il est trop liquide!

   -1 oeuf

   – 3 cuilleres a soupe de beurre, fondu

   Consignes:

   :Dans un grand bol, tamiser ensemble la farine, le baking powder, le sel et le sucre. Faire un puits au centre et y verser le lait, l’oeuf et le beurre fondu et mélanger jusqu’à consistance lisse.

   Faire chauffer une plaque légèrement huilée ou une poêle à feu moyen-élevé. Verser ou ramasser la pâte sur la plaque, en utilisant environ 1/4 de tasse pour chaque crêpe. Dorer des deux côtés et servir chaud.
   BONNE CHANCE!

For a better ta…

For better tasting cookies and cakes, add a 1/4 of a tsp of Almond Extract to your batter!

Pour de meilleurs biscuits et gâteaux, ajouter un 1/4 de cuillère à café de Extrait d’Amande à votre pâte!

Compliments of Penny Leese!

mousse-au-chocolat.jpg

My chocolate mousse!!

Chocolate problems and solutions!

Hi everybody, This morning I tried to make a Classic chocolate mousse from one of my favorite Chefs on the FOOD NETWORK: Bobby Flay!!! I flunked twice!

First, I whipped the cream and beat the eggs into firm peaks. Then melted my chocolate. Somehow water got into it and it seized! It would of been a total waste to throw it out!

So I made Hard chocolate TRUFFLES by making tiny balls with the seized chocolate and coating them with cocoa powder! I even put peanut butter in some! Then put them in the fridge ( not too long or they are hard as rocks! ). They have rich flavor because I used dark chocolate but you can use any kind! So remember if your melted chocolate is seized it is salvageable!

Hard chocolate ( some peanut butter ) TRUFFLES!

Second, when I mixed my ( second ) melted chocolate in with the beaten eggs it went flat   ( who knows why ). So I beat my mix intil it became liquid and added the whipped cream! I put the mix in the fridge and several hours later it was hard. It didn’t have the best taste but it was still chocolate mousse!

Here is the recipe if you want to try it out! Tell me how it went! ( 4 to 6 servings )

Ingredients:                                                                                                                               -5 1/4 ounces bittersweet chocolate, coarsely chopped
-14 ounces cold heavy cream
-3 large egg whites
-1-ounce sugar
-Sweetened whipped cream, for garnish, optional
-Shaved bittersweet chocolate, for garnish, optional

Directions:                                                                                                                                 Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

GOOD LUCK!

Bienvenuti! Bienvenu! Welcome!

 

Hi everybody,

My name is Priscilla. I was born in Rome, Italy. I am American and live on St.Barthelemy ( 25 square Kilometers ) in the French West Indies ( Caribbean ) with my Mom, Step Dad and brother. I go to a French school so some of my recipes and posts will be translated in french. I do not cook very much with meat, and if you want any more meat or fish ( lots of it here ) recipies PLEASE ask. I will warn you though, that I have a HUGE sweet tooth!!!! I love sweets, cakes, pastries or anything else with sugar!

During my life I’ve had a lot of different types of foods in different places like:

-Italy, I go there almost every summer to see my Dad and other family! Some of my favorite Italian Foods are: Tiramisu, Crostate, Panna Cotta ( with any topping ), Gelato, Pizza ( of course ), Vegetable Pasta and assorted Fried Foods like, Suppli, Olive

-France, I also go there almost every summer. We have a house there. My favorite French foods are: French pastries, Chocolate Mousse, Sweet or Salty Tarts, Goat cheeses and allthough it is very cruel to the animal, Foie Gras.

-U.S.A, I have grandparents living in Colorado and Indiana. BOTH my grandpas are excellent cooks!! My grandpa dave ( CO ) likes to cook Mexican or Italian Foods. My grandpa Larry ( IN ) likes to cook stuff like Corn or Chili. My Mom is a pretty good cook herself! I’ve learned a lot of stuff from her!

-I also love Asian, Indian and Chinese foods! I’ve never been to any of those places but hope to go there one day!

If you have any questions or comments subscribe or send an e-mail at: Priscilla_martinez@sbcglobal.net

Thank you, Priscilla…..