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curry chorizo, tomatoes and pistachios Roasted


Having naturally opted for the buffet at my little Saturday night, I prepared a variety of snacks including a cake tomato, chorizo and pistachio, which I find quite out of ordinary. This is a recipe from the book "Chocolate and Zucchini " of my favorite blogger, Clotilde.

You Will Need ..

2 tablespoons sesame seeds

1 1 / 4 cups flour

1 teaspoon yeast 3 eggs

1 / 4 cup olive oil Salt

and pepper 1 plain yogurt

100g spicy chorizo, chopped tomatoes

12

100d pistachio

From parsley

Even if there is a lot of ingredients, This cake is very easy to do ..

Preheat oven to 200 ° C. In a loaf pan, pour half the sesame seeds.

Mix the flour and yeast in a bowl. Book. In another bowl, mix eggs, salt and pepper. Add the yogurt and oil and mix well. Stir in flour mixture and mix well with a wooden spoon.

add bulk chorizo, sun dried tomatoes (previously blotted), parsley and pistachios.

Stir everything in the pan, pour the sesame seeds and bake!

It's ready in 45 minutes!

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Cheesecake lemon rind


To celebrate the bottles of Cordon Rouge offered by our dear employer for the Christmas and were stored in my living room for far too long, so it all Naturally I organized a little party on Saturday in my apartment with my colleagues and friends now.

This type of "gathering" is always an excuse for good food .. and especially for making cakes that I usually allow myself Wishing .. innovate in this area (c.à.d not even make a half-cooked), I am making a cheesecake which was very very successful ...

The secret of this cheesecake is first in its base: I am based spiced and not based small butter. This really adds an interesting touch and more relieved I found: mixed with butter, gingerbread reveal their full flavor ..

Then I prepare the cheesecake from St. Moret and cream (I think the Duchess philadelphia cream is also an adequate solution ..).

Finally, I used microplane grater to my (by far my best buy on a culinary level) for a lemon zester bio: a treat!

You Will Need ..

speculoos 125g (1 packet)

75g butter 600g

St. moret

1 dl whipping cream 2 eggs

+ 2 egg yolks 175g sugar

The zest of one lemon

1 tablespoon lemon juice 1 tablespoon

coffee extract natural vanilla

Preheat oven to 180 ° C.

In a blender, mix the biscuits and butter. Spread the dough into a round mold with the tips of your fingers. The mold must be coated evenly.

Then mix the holy Moret, cream and sugar. Add eggs and vanilla extract. Stir in the lemon zest and a tablespoon of lemon juice.

Pour the mixture over the biscuit base and bake for 45 minutes.

At the end of baking, the cheesecake will be inflated: it is perfectly normal ... Let cool for 2 / 3 hours before serving.

Bon appetite!