Hormonal Controls Bean Seed

My First Cheese Cake "my way" Cinnamon and Lemon Tart Tatin

Since the time that I hear, that I started and I'm not disappointed with the result.
I am inspired by the recipe Alexie by changing two or three small parameters, notament in dough is a database Speculoos enriched fat:) I
you my recipe: Ingredients

:

Dough:

- 80 g Speculoos
-
60g butter - 20 g of water
- 20 g sugar
- Cinnamon powder
PM
Camera :

- 500g cottage cheese (here 6% fat)

- 3 eggs

- 140g caster sugar

- 1 packet of vanilla sugar

- 30 g flour
- 25 g lemon juice

Process:

Speculoos coarsely mash the long, attach milled butter with sugar and water, mixing until dough is smooth.
Grease pan (20 to 25 cm in diameter), then line the bottom with paste Speculoos aside.
In a bowl, beat the eggs and sugar, add the sifted flour, stir, then add the cream cheese and lemon juice.
Pour the batter in pan and bake for 30 minutes at 170 ° C / Th 5-6.

Unmold Cheese cake and refrigerate for 3 hours.

I was really pleasantly surprised by this dessert until now unknown to me, a fragrant and soft dough relieved by a touch of acidity of the lemon batter, both texture and silky smooth, a delight ....

This recipe was made with ingredients from dairy ingredients in PPE.

Stockton Vans Job Application

shallot confit, balsamic pepper espelette





continue in pies with this recipe that I made yesterday.


Ingredients: (for 2 tarts)

Ecalottes confit:

- Shallots: 250 g
- Olive oil: 2 tablespoon
- Garlic clove: 1 pc
- Sugar : 1 tablespoon
- Balsamic Vinegar: - 2 CAS deglaze
- 1 cup for sauce
- Salt: PM
- Pepper mill:
PM - Chilli pepper espelette: PM

Pie crust:

- Flour: 60g
- Butter: 30 g
- Egg yolks: 1 / 2
- Water: PM
- Salt: PM

Process:

- Enter whole peeled shallots in olive oil until it is fully dark.
- Add sugar and salt and simmer, covered, for 1 hour, stir in gst gst.
- Deglaze with balsamic vinegar and cook for 5 minutes.
- Reduce the balsamic glass until syrupy, add the chili espelette aside.
- Make the pastry.
- Place the shallots in mouk tart, freshly ground pepper.
- Place a disc of pastry over the shallots in the tightly to prevent it retracts when cooked.
- Bake in hot oven 180 ° C, th 6-7 for about 10-15 minutes.
- Turn out carefully on a hot plate and brush with sauce, place a bead of sauce round.

Here, e and quick original packing realize that accommodates both a fish with a meat.

This pie was made with dairy ingredients from home EPI INGREDIENTS