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H&M's cooking notes

Tuesday, November 16, 2010. Peel of 2 lemon slices. 2 tablesp lemon juice. Dissolve the gelatin powder in 50ml water and let it stand for about 5 minutes. Put the sugar, lemon peel and 180ml water to boil in a saucepan. Remove from the heat and stir in the gelatin. Cool down by placing in a bowl of cold water. Add the beer and lemon juice. Reserve 100ml of this mix (to make the foam), and divide the rest into transparent glasses. Posted by Marie W. Sunday, August 01, 2010. 1 petit citron vert. Place the ...

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H&M's cooking notes | hmcookingnotes.blogspot.com Reviews
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Tuesday, November 16, 2010. Peel of 2 lemon slices. 2 tablesp lemon juice. Dissolve the gelatin powder in 50ml water and let it stand for about 5 minutes. Put the sugar, lemon peel and 180ml water to boil in a saucepan. Remove from the heat and stir in the gelatin. Cool down by placing in a bowl of cold water. Add the beer and lemon juice. Reserve 100ml of this mix (to make the foam), and divide the rest into transparent glasses. Posted by Marie W. Sunday, August 01, 2010. 1 petit citron vert. Place the ...
<META>
KEYWORDS
1 beer jelly
2 10g powdered gelatin
3 1 comment
4 labels dessert
5 pour 2 personnes
6 no comments
7 tori hamu
8 3 teasp salt
9 2 teasp sugar
10 1 teasp pepper
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beer jelly,10g powdered gelatin,1 comment,labels dessert,pour 2 personnes,no comments,tori hamu,3 teasp salt,2 teasp sugar,1 teasp pepper,labels japanese,meat,2 œufs,3 jaunes d'œuf,10g de farine,shumai,300g minced pork,1 teasp salt,shumai wrappers,labels
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H&M's cooking notes | hmcookingnotes.blogspot.com Reviews

https://hmcookingnotes.blogspot.com

Tuesday, November 16, 2010. Peel of 2 lemon slices. 2 tablesp lemon juice. Dissolve the gelatin powder in 50ml water and let it stand for about 5 minutes. Put the sugar, lemon peel and 180ml water to boil in a saucepan. Remove from the heat and stir in the gelatin. Cool down by placing in a bowl of cold water. Add the beer and lemon juice. Reserve 100ml of this mix (to make the foam), and divide the rest into transparent glasses. Posted by Marie W. Sunday, August 01, 2010. 1 petit citron vert. Place the ...

INTERNAL PAGES

hmcookingnotes.blogspot.com hmcookingnotes.blogspot.com
1

H&M's cooking notes: Shumai

http://hmcookingnotes.blogspot.com/2010/06/shumai.html

Sunday, June 27, 2010. My favorite chinese dumplings, very oishiiii! Makes about 35 pieces (2-3 pers). 1/2 onion, finely chopped. 2 shitake mushrooms, finely chopped. A small tin of scallops, about 50g, and a bit of their juice. 1 clove garlic, mashed. 1/2 teasp black pepper. 1 teasp ginger paste. 1 egg, beaten. 1 tablesp soy sauce. 1/2 teasp corn starch. Thoroughly mix all ingredients, and fill the shumai wrappers as presented on the photo. Posted by Marie W. Subscribe to: Post Comments (Atom).

2

H&M's cooking notes: Flans de Tapioca et Coco

http://hmcookingnotes.blogspot.com/2010/05/flans-de-tapioca-et-coco.html

Tuesday, May 04, 2010. Flans de Tapioca et Coco. Pour 4 petits ramequins. 20g de sucre brun. 1 ccafé d'extrait de vanille. Une pincée de sel. 25g de noix de coco râpée. 1 oeuf, séparé. Faire tremper le tapioca dans de l'eau froide pendant 10 minutes. Chauffer le lait avec le sucre, le sel, l'extrait de vanille. À ébullition, ajouter le tapioca et mélanger. Laisser cuire pendant 5-10 min jusqu'à ce que le tapioca soit cuit. Monter le blanc en neige et l'incorporer délicatement à la préparation.

3

H&M's cooking notes: Clafoutis Framboise-Cassis à la Pistache

http://hmcookingnotes.blogspot.com/2010/07/clafoutis-framboise-cassis-la-pistache.html

Tuesday, July 20, 2010. Clafoutis Framboise-Cassis à la Pistache. Un délicieux déssert estival de chez Le Pétrin. Pour 6 à 8 personnes. 70g de pistaches mondées non salées. 40g de sucre et 40g de cassonade. 250g de crème liquide. 1 ccafé d'extrait d'amandes. 300g d'un mélange de framboises et cassis (ou autres fruits rouges). 30-40g de pistaches mondées hachées. Placer au réfrigérateur et laisser reposer pendant 2 heures (la pâte peut être préparée la veille et rester au frais la nuit). Poursuivre la cui...

4

H&M's cooking notes: Lamb Tagine with Green Olives and Lemon

http://hmcookingnotes.blogspot.com/2010/05/lamb-tagine-with-green-olives-and-lemon.html

Friday, June 11, 2010. Lamb Tagine with Green Olives and Lemon. Our new favorite tajine :-). 1/4 cup extra-virgin olive oil. 5 garlic cloves, mashed. Zest of 1 lemon. 2 teaspoons freshly grated ginger. 2 teaspoons sweet paprika. 2 teaspoons ground coriander. 2 teaspoon ground cumin. 1 teaspoon freshly ground black pepper. 1/2 teaspoon cayenne pepper. 1/4 teaspoon ground cloves. One 3-inch cinnamon stick. About 1kg boneless lamb shoulder, cut into 3cm pieces. 1 teaspoon meat tenderizer (optional). Stir in...

5

H&M's cooking notes: Carpaccio de Saint-Jacques au Citron Vert

http://hmcookingnotes.blogspot.com/2010/08/carpaccio-de-saint-jacques-au-citron.html

Sunday, August 01, 2010. Carpaccio de Saint-Jacques au Citron Vert. 8 noix de Saint-jacques très fraîches. 1 petit citron vert. 2 ou c.café d'huile d'olive vierge. 2 pincées de fleur de sel. Poivre noir du moulin. Une pincée de baies roses. Laver les noix de Saint-Jacques sous l'eau froide et les sécher dans du papier absorbant. Les découper en fines rondelles et les disposer sur les assiettes. Presser le citron vert et arroser les Saint-Jacques de son jus. Placer une heure au réfrigérateur.

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H&M's cooking notes

Tuesday, November 16, 2010. Peel of 2 lemon slices. 2 tablesp lemon juice. Dissolve the gelatin powder in 50ml water and let it stand for about 5 minutes. Put the sugar, lemon peel and 180ml water to boil in a saucepan. Remove from the heat and stir in the gelatin. Cool down by placing in a bowl of cold water. Add the beer and lemon juice. Reserve 100ml of this mix (to make the foam), and divide the rest into transparent glasses. Posted by Marie W. Sunday, August 01, 2010. 1 petit citron vert. Place the ...

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