Wednesday 4 july 3 04 /07 /Jul 12:21
By couscousandpudding
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Monday 9 april 1 09 /04 /Apr 10:41

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Chocolate souffle


 200g dark chocolate , chopped

150g butter , cut into cubes plus extra for the ramekins

6 eggs

175g sugar 

125g plain flour

 chocolate souffle -copie-1

Method of preparation:

Heat the oven to 180C

Butter 6 medium ramekins.

Melt the chocolate with the butter in a bowl over simmering water or in a microwave.

Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.

Divide between the ramekins (put in the fridge at this point if you're making ahead).

Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle.

recipe from:

souffle au chocolat noir-copie-1

chocolate souffle 3

By Melissami - Posted in: Cakes and Muffins - Community: Home cooking
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Saturday 7 april 6 07 /04 /Apr 11:38

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hot cross buns

1 egg
1 cup warm milk temperature 21-28C
4 tbsp with melted butter
4 tbsp sugar
1/2 tsp salt
2 tbsp of mixed spices
3 + 1/4 cups bread flour
2 tsp dried yeast

To finish:
100g currants
50g candied peel

  brioche anglaise pour paques 

Method of preparation:brioche aux raisins secs de paques
First mix the egg, milk and butter
Pour the mixture into the bowl of your bread machine
Add the other ingredients in order as above

 Launch the mode "dough".
Before the end of the cycle, add the currants and the candied peel.
Transfer the dough on a lightlly floured surface.
Knead for 2 minutes.
Divide into 8 parts.
Put the balls on your baking sheet. Cover with clingfilm and let to rise.

When the  buns have doubled in size, bake in a preheated oven 200C for 15-20min.
When the buns are cooked, brush the mixture two tbsp sugar + 2 tbsp milk (heat the milk and add sugar until the sugar dissolves)



hot cross buns recipe

hot cross buns for easter


By Melissami - Posted in: Cakes and Muffins - Community: Home cooking
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Friday 6 april 5 06 /04 /Apr 19:45

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115 g butter at room temprature

100 g of sugar
1 egg yolk, lightly beaten (large size)
1 teaspoon of natural vanilla extract vanilla powder
180 g flour
A pinch of coarse salt

160 g of peeled roasted hazelnuts and ground cocoa nibs
1 egg white, lightly beaten


Method of preparation:

Cream the butter and sugar until the mixture is creamy and pale. Stir in the egg yolk and vanilla powder. Mix well and finally add the flour and salt to form a perfectly homogeneous dough.

Cover with Clingfilm and refrigerate for 2 hours.
Preheat the oven to 160 °.
Mix the cocoa nibs and 2 tablespoons of sugar in a bowl.

Divide the dought into small balls and dip them in the beaten egg white, then in the cocoa nibs.

Place on a baking sheet lined with parchment paper

Press down the center of each ball with your thumb or with the handle  of a wooden spoon.
Bake for 10 min. Remove the cookies from the oven and press down the centres if necessary.
Bake another 10 minutes until browned. Cool for few minutes before filling the cavity with jam.

recette martha stewart nids



By Melissami - Posted in: Biscuits and cookies - Community: Home cooking
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Friday 6 april 5 06 /04 /Apr 19:06

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For the meatballs:
500g minced meat
1 onion
1/2 teaspoon cumin, paprika
Salt and pepper
2 tbsp  coriander
2 onions
2 bell peppers (yellow and green for me)
1 bay leaf
Salt and pepper

Method of preparation:
Grill the peppers, peel and cut them into strips.
Prepare the meatballs: Mix meat, diced onion, coriander and spices.
Make into small meatballs.
Brown the meatballs in a little oil, remove and drain.
In the same oil, fry the onions cut into thin strips, add peppers, meatballs and herbs and just a little water. Season.
Simmer over low heat until the meat is thoroughly cooked.

tajine viande hachee poivrons


By Melissami - Posted in: Algerian cuisine - Community: Home cooking
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Friday 6 april 5 06 /04 /Apr 18:06

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doigts a la farine recette benberim

- 250 g soft butter or margarine, softened
- 60 g icing sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 100 g cornflour
- 250 g flour
For The Decoration:
- 50 g dark chocolate
- 50 g white chocolate

gateau sec algerien benberim

Method of preparation:
* Cream the butter and icing sugar, vanilla extract, pinch of salt

 Add the cornstarch and flour.

Fill a piping bag with this dough and make  fingers of 8 cm long.
* Bake in moderate oven at 150 ° C until the cakes are a light golden color.
* Place on a rack to cool.

Decorate with melted dark and white chocolate.
Recette Doigts a La Farine gateau sec algerien

gateau sec algerien-copie-1

By Melissami - Posted in: Algerian Sweets - Community: Home cooking
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Friday 6 april 5 06 /04 /Apr 17:52

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artichaud farcis dolma quarnoune

1 kg of meat (mutton or lamb)
2 kg of artichokes
A handful of peas
1 onion
1 tbsp of oil
Salt and pepper
500g minced meat

salt pepper
1 tbsp of boiled rice
1 onion

1 egg

dolma karnoune quarnoune artichaud

Method of preparation:
Brown the meat with diced onion  in oil.  Season.
Cover with water mixed with paprika, add the peas and cook for 30min.
Clean the artichokes, remove the leaves and rub the hearts with lemon.
Mix miced meat, egg, rice, onion and chopped parsley. Season.
Fill the artichoke hearts with this stuffing.
Arrange the artichokes in the sauce and continue cooking for about 20min.
Sprinkle with chopped parsley.

dolma artichaud

dolma artichaud sauce rouge-copie-1

By Melissami - Posted in: Algerian cuisine - Community: Home cooking
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