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Garlic pepper, which you do not know ... and 10 photo:) Dry

Apparently the 40-stce stop to digest garlic. I hope that is stupid, what little I thought that was me less than a year to enjoy the garlic, despair overwhelmed me.

Just do not know how you do not like garlic. Apparently you can, for example, this is my boss, who now reproach me the fondue, which Ptit Suisse threw only 5 cloves of garlic. Patrick does not believe and is convinced that I wanted to poison him. I ensure that I was just then set its friendly, somehow it is not convinced. Also idea! Garlic poison! Looking
May Saveurs number I found a great recipe Alain Ducasse at young garlic cooked slowly in olive oil . I did. I tried and ran to the market after the next portion of garlic. I did wrestling, not just for the winter. I know that works well in salads with roasted vegetables. It can be crushed and spread on the roast, or sandwich. Use to marinate meat or vegetables on the grill. Make goat cheese, a paste made from beans or chickpeas. The possibilities are many:)


young garlic cooked slowly in olive - of these ingredients comes a jar:
three heads of the young, pink garlic (of course you can use other varieties)
2
rosemary 2 sprigs thyme
15 grains of black pepper
10 g coarse sea salt good quality olive


Preparation:
Divide garlic into cloves. Peel the cloves with only the thickest, the outer skin. Place all heavy bottom pot, Season with salt, add peppercorns, rosemary and thyme. Pour olive oil - the oil should completely cover the garlic. Fry over low heat for about 45 minutes. During the frying oil should not boil, just gently pyrlić. Remove the pan from the heat and leave to cool. Pass the garlic cloves, herbs and pepper to wygotowanego jar, pour in olive oil and tightly closed. Store in a dark, cool place.

Enjoy!



And there are 10 pictures, fun, to which she invited me Vegetables. Photo was done in April 2002 in the Kruger National Park in South Africa. Picture very timely:) How would you have wanted to go with us on a journey through South Africa are cordially invited! For further really the fun: Miss Coco and Majan Majan
Since both and Miss Coco has already participated in a game, then try more ... and pass on the baton Eve and Lo


RECETTE EN FRANÇAIS: L'ail comme vous ne l'avez jamais vu ...

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Pysia with old cheddar cheese, poppy seeds and red pepper tart strawberry

When I was young and stupid it seemed to me that the cream puffs pastry dough is the hardest in the world. Well, because I like something so good can be easy? It can not.
Then I grew up, which does not mean that zmądrzałam and still so I thought. Until one day, I decided to model the American president - Yes, I can! turned out that the cake is as simple as building cepa. When the excitement wore off, a little pissed off, because for a long time it could develop its own expense, and yes, the stupid belief, lost a good few years without ptysiów and other eklerek. The conclusions of the above situation they pull out ...
Then, when I felt invincible, I started to develop dry cream puffs. I came upon a terrible frenzy and as a result, each event was marked by salty cream puffs. And then, as usual, cream puffs me bored and went into oblivion. Today I remembered. Avian Want?


Dry Pysia with old cheddar cheese, poppy seeds and paprika - go about 35 cream puffs:
150 g flour 120 g Cheddar

100 ml water 125 ml milk

90 g butter 3 eggs

2 tablespoons poppy seeds 1 teaspoon

paprika ½ teaspoon salt 2 pinches chili

1 pinch black pepper

Preparation:
Cheddar cut into tiny cubes. In a heavy bottom saucepan melt the butter in water mixed with milk and salt. Bring to a boil. Remove from heat and add all at once, all the flour. Mix thoroughly with a wooden spoon. Put the pan back
on a small gas and knead, using a wooden spoon, for about 3 minutes. At the bottom of the pan should see a clear coating of dough, and the same dough should be silky.
Assemble the fire. Hammer one egg, stirring constantly cited cake. or support a small robot on the slowest speed (I recommend the latter, the conscience of this work is to use them;)). Another egg extract only when the previous track and not the dough is thoroughly mixed. The batter should be thick and with stirring should pull the foam was whipped egg whites. Add cheese, poppy seed and pepper, chili, peppers, and how it needs to be more salt - it all depends on whether the cheese is mild or not. Stir one last time.
on lined baking tray with baking paper put the teaspoon of dough leaving a few inch spacing between each of cream puffs. You do not have to play in the formation of beads and so pour everything in the oven.
Bake in preheated oven to 200C with hot air. After 15 minutes reduce the temperature to 180C and bake for 10 more minutes. At three minutes before the end of not excluding the oven, set aside the door. Cool on rack. The best are still warm, but cold are also not bad:)

Enjoy!


RECETTE EN FRANÇAIS: Gougères au cheddar, paprika pavot et