* As always the place that brings back memories nightmarish enough, I got taken at the last minute. Tickets bought on the internet to hard, and one evening after work, we ended amid a dense crowd at Carthage before the Palazzo Ducale in Venice, on a beach in Calais, middle of a snowstorm ... I saw how learned to become an artist.
Then the next day I was the streets of Kyoto , among playful children, old ladies in kimono, or young girls reading in the snow. I was offered a cappuccino, which I did not dare refuse, and I sipped at these photos I have plunged back into wonderful memories ...
Another evening, the garden of the Tuileries at sunset. Sitting in front of the fountain while we were watching the movements of ducks and their young, I explained to my why I was more chicken went for a walk in the garden from my eighteen years.
The cool of the evening settling, we got up to continue the ride. Before the stone benches, I told him the pic - techniques with it, and it . A little later, we found the Three Graces, beautifully photographed by that I see the images every day on the desk next to my work. Then
small sparks blazing in the windows of the Louvre, the Pont des Arts at dusk, and 27 brings us back to the house at night. Our Paris By Night to us.
Recently, there was also annual festival in the forest Presles. Where the hot chocolate - which, with the churros dementia, marked our arrival in the morning and our departure that evening - is without doubt one of the best around. For an unbeatable price (1 euro cup).
And then, I continue to make cakes and biscuits at work, where I begin, the melancholy, the last month of my contract.
Brünsli Basel after Loukoum ° ° ° ( recipe inspired by that of Suzanne Roth )
for 70 biscuits
approximately 500 g of almond powder
350 g brown sugar
125 g dark chocolate
grated 3 tablespoons flour
1 teaspoon cinnamon
powder 2 g clove powder or allspice (omitted)
4 tbsp lemon juice
4 egg whites
Combine almonds, sugar, chocolate, flour, spices and lemon juice.
Beat the egg whites until very firm no, then add four times the powder mixture into egg whites using a rubber spatula. Form a ball of dough.
Sprinkle brown sugar work plan, lowering the dough 1 cm thick.
Cut dough with cookie cutter or knife, and place the cookies on a baking sheet lined with parchment paper.
Sprinkle brown sugar cookies (so that both sides are covered with brown sugar).
Let stand 3 hours.
Preheat oven to 230 ° C.
Bake cookies 5-10 minutes (they should remain soft inside).
Let cookies stand on the plate.
******
Shortbreads chocolate chip Scally (recipe here )
for forty shortbreads
300 g
flour 100 g brown sugar
200 g salted butter soft
4 tablespoons milk
100 g chocolate chips Pour
sugar and flour in a bowl.
Add the butter cut into small dice and combine with your fingertips.
Add milk, chocolate chips, then knead the dough, just enough to form a ball.
On a floured surface or silicone sheet, roll dough into a sausage shape of 3.5 cm in diameter.
Wrap with plastic wrap and chill for at least a half - hours (this is for you girls ;-)).
Preheat oven to 180 ° C.
Remove the roll of dough from fridge and cut into slices 1 cm thick and place on a baking sheet.
Bake for ten minutes (15 for me), until edges are lightly browned.
Cool on baking sheet.
There, I have more time, but next time, I must tell you the magical weekend that I just spent (weekend made me miss Mr. E. Guibert, but hey, this was largely offset by any what you see). On that note, keep well.
* sorry to inflict this picture somewhat ... well frankly, rotten.
0 comments:
Post a Comment