Our beautiful Douchka after a long and painstaking work gave us the honor and joy we offer two new pups. The mother is well and does not leave its offspring in the eye and small rarely leave the breasts.
Sunday, May 30, 2010
Saturday, May 15, 2010
Recipes Usingpound Cake Mix
well here I am (Return of cheesecake Belgium)
few weeks ago, it was my annual visit to the North East, the family chicken.
the first day, after lunch of grilled sardines, a small tour in Belgium, very near to fetch Philadelphia. I discovered a fantastic venue, a schedule of Paradise, to be honest: the hypermarket M * ss * ncy.
A place where there is a profusion of Philadelphia (I even found versions with herbs I bought myself sometimes during my period Viennese - nostalgia wafers ...), what are you in here, full of unknown cookies and different sugars (brown sugar, pearl sugar, etc.) in retro packaging totally irresistible.
Above: an entire aisle devoted to chocolate. Yes, an ENTIRE aisle.
I almost had a cardiac arrest in discovering these rows of chocolate bars out of sight (when I think what we find in our supermarkets here, it is pitiful).
I told myself: BUT HOW IS IT THAT HE HAS NEVER THINK OF THE FRONT leads?? I can not believe it. If he had said there was a place as paradise near his hometown, I'd have it together more often!
(wafers stuffed with soft brown sugar perfume: surprising and delicious)
(those have a very appealing retro packaging)
(The green tablet is at the very bottom gianduja. When you've tasted you no longer want to eat only gianduja the end of your days)
(In fact, what the Belgians call for brown sugar is the brown sugar)
(The "Brown Sugar" Graeffe smells deliciously haunting)
Seeing the jars of syrup of Liège, there came into my mind a picture of very nice book by Claude Deloffre, petty theft culinary that me gave a huge desire.
And then I could finally keep my promise cheesecake.
Cheesecake Return Belgium
for a springform pan 20 cm diameter
For the crust: 175 g
speculoos
100 g butter patties
100 g unsalted butter melted
For the cheese unit (base) : 300 g
Philadelphia (= 1 punnet Family Size)
250 g ricotta (= 1 pot)
2
eggs 60 g sugar (here: the Belgian brown, so brown sugar)
To flavor :
zest of 1 lemon
2-3 tbsp syrup of Liège (here: 2 tablespoons but noticeable)
coarsely crush cookies in order to obtain a powder, but not too thin ( so that the crust is slightly crispy). Personally, I do it with a pestle and mortar, it works very well.
Mix with melted butter and line the bottom of a springform pan with this mixture. Equalize by packing a bit with the back of a spoon. Refrigerate.
Preheat oven to 150 ° C.
In a large bowl, whisk the ricotta with the Philadelphia to relax.
Add eggs one at a time, stirring each time.
Add sugar and lemon peel (with the Microplane grater is nickel).
Mix and pour into pan.
Add syrup of Liège, combine coarsely to mottling and bake for 1 hour at 150 ° C.
Cool in oven and chill for 48 hours (the optimal time according to the queen of cheesecakes - but 24 hours is an acceptable time frame) before serving.
[Edit of May 16, 2010: It would seriously increase the dose of syrup of Liège, because we do not feel it at all. But it's still nice marbling.]
If you are a little psycho and prefer cheesecakes lemon, add the zest and juice of 1 lemon to the base unit.
For a vanilla cheesecake , add the grains 1 vanilla bean (or 1 tbsp of vanilla extract ).
You can also insert a layer fruit (raspberries, strawberries, cherries amarena) the middle of the device. For the crust
no obligation: take your choice of cookies (shortbread, Petit Beurre, Digestive, gingerbread, etc.) in the proportions you like best.
****** Back in the office on Monday morning, I had candy Belgian reported by F. of his native Flanders. Especially those cute little cones:
Do you know the name of these little things? (Belgian friends, leave the other guess, I know you know)
One last thing: Does anyone here know if it is possible to find Mandelbärli in Paris, or at least in France? This is my little obsession of the moment - with gianduja, you'll understand. 
few weeks ago, it was my annual visit to the North East, the family chicken.
the first day, after lunch of grilled sardines, a small tour in Belgium, very near to fetch Philadelphia. I discovered a fantastic venue, a schedule of Paradise, to be honest: the hypermarket M * ss * ncy.
A place where there is a profusion of Philadelphia (I even found versions with herbs I bought myself sometimes during my period Viennese - nostalgia wafers ...), what are you in here, full of unknown cookies and different sugars (brown sugar, pearl sugar, etc.) in retro packaging totally irresistible.
Above: an entire aisle devoted to chocolate. Yes, an ENTIRE aisle.
I almost had a cardiac arrest in discovering these rows of chocolate bars out of sight (when I think what we find in our supermarkets here, it is pitiful).
I told myself: BUT HOW IS IT THAT HE HAS NEVER THINK OF THE FRONT leads?? I can not believe it. If he had said there was a place as paradise near his hometown, I'd have it together more often!
(wafers stuffed with soft brown sugar perfume: surprising and delicious)
(those have a very appealing retro packaging)
(The green tablet is at the very bottom gianduja. When you've tasted you no longer want to eat only gianduja the end of your days)
(In fact, what the Belgians call for brown sugar is the brown sugar)
(The "Brown Sugar" Graeffe smells deliciously haunting)
Seeing the jars of syrup of Liège, there came into my mind a picture of very nice book by Claude Deloffre, petty theft culinary that me gave a huge desire.
And then I could finally keep my promise cheesecake.
Cheesecake Return Belgium
for a springform pan 20 cm diameter
For the crust: 175 g
speculoos
100 g butter patties
100 g unsalted butter melted
For the cheese unit (base) : 300 g
Philadelphia (= 1 punnet Family Size)
250 g ricotta (= 1 pot)
2
eggs 60 g sugar (here: the Belgian brown, so brown sugar)
To flavor :
zest of 1 lemon
2-3 tbsp syrup of Liège (here: 2 tablespoons but noticeable)
coarsely crush cookies in order to obtain a powder, but not too thin ( so that the crust is slightly crispy). Personally, I do it with a pestle and mortar, it works very well.
Mix with melted butter and line the bottom of a springform pan with this mixture. Equalize by packing a bit with the back of a spoon. Refrigerate.
Preheat oven to 150 ° C.
In a large bowl, whisk the ricotta with the Philadelphia to relax.
Add eggs one at a time, stirring each time.
Add sugar and lemon peel (with the Microplane grater is nickel).
Mix and pour into pan.
Add syrup of Liège, combine coarsely to mottling and bake for 1 hour at 150 ° C.
Cool in oven and chill for 48 hours (the optimal time according to the queen of cheesecakes - but 24 hours is an acceptable time frame) before serving.
[Edit of May 16, 2010: It would seriously increase the dose of syrup of Liège, because we do not feel it at all. But it's still nice marbling.]
If you are a little psycho and prefer cheesecakes lemon, add the zest and juice of 1 lemon to the base unit.
For a vanilla cheesecake , add the grains 1 vanilla bean (or 1 tbsp of vanilla extract ).
You can also insert a layer fruit (raspberries, strawberries, cherries amarena) the middle of the device. For the crust
no obligation: take your choice of cookies (shortbread, Petit Beurre, Digestive, gingerbread, etc.) in the proportions you like best.
****** Back in the office on Monday morning, I had candy Belgian reported by F. of his native Flanders. Especially those cute little cones:
Do you know the name of these little things? (Belgian friends, leave the other guess, I know you know)
One last thing: Does anyone here know if it is possible to find Mandelbärli in Paris, or at least in France? This is my little obsession of the moment - with gianduja, you'll understand.
Thursday, May 13, 2010
Touching My Sister's Boobs
in two weeks Aïkirocka kennel, we are pleased to welcome newborns
Moonsnoe's Douchka of Aïkirocka (the mom)
They gave us beautiful litters in other couplings: puppies of exceptional quality and in excellent health.
We accept reservations now.
Moonsno Aïkirocka of Yuri's (the dad)
Welcome to lovers of this magnificent breed.
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