RecipesI initialy wrote my recipes as doc documents. I converted them into gif for this page. All of them have been tried and corrected. However you might still correct some of them depending on the means you use.
I use 50% min cocoa chocolate.
Lamb with prunes
Little work, but excellent. Pit the prunes with a knife in your plate. The pits are burning hot. You can try this recipe in your microwave oven: just put the ingredients in a large suitable bowl, cover the meat with water. Adjust the power to give a slow boil for about two hours. Do not add salt in the water otherwise you will get hard meat.Brownies
The dough must be cooked enough to be well-risen but also moist enough. Brownies can be too dry if you overcook the dough only 2 min.Yule log: rolled cake and butter cream
Start with the rolled cake.Egg custard
Excellent with brownies, use pasteurized milk to taste the difference with long life custard.Confectioner’s custard
It is a multi-purpose cream you can use with chocolate eclairs, cream buns, yule log, strawberry pie or lemon pie.Pancakes
Use baking powder preferably to baking soda: some people detect a strange flavor. Turn the pancake when the top is still liquid to make the dough rise a little more. If the top is not cooked enough when you turn, beware splash. Eat them quickly before they flat completely.Choux pastry
It is a very elastic dough whose preparation is likety to become a performance if you prepare a lot of it. It can be eaten both savoury or sweet.Marble cake
The dough must reach twice or three times its initial high in a cake can. If you have any trouble to make it rise, please see how to get a colossal cake.Quiche
No special problem with cooking. To get a heavy on the stomach quiche and to blot out the flavour of herbs, pour a lot of cream. If you use an oven, set the thermostat on 200°C. Bake until golden.Bechamel sauce
With a microwave oven, you cannot burn it.
Links to other sites
Choco-Club for chocolate lovers
http://www.choco-club.com/
http://www.cuisineAZ.com/
http://www.marmiton.org/There are also thousands of specialized or personal sites. I can't cite all of them here but I often visit them. Thanks to everybody.
Back to gastronomic page
