Jeudi 1 octobre 2009
4
01
/10
/2009
22:42
TWP00060
TWP00061
TWP00062
TWP00063
TWP00064
TWP00065
TWP00066
TWP00067
TWP00068
TWP00069
Par Nicolas Flandrin-Jones
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Publié dans : Walks
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1
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Recommander
Lundi 28 septembre 2009
1
28
/09
/2009
21:11
Mix two spoons of plain yoghurt with a tea spoon of mustard (Coleman's). Add pepper and salt.
Add two eggs and whisk.
Stir in some small cubes of Gloucester cheese, 5 chopped leaves of fresh basil and a left-over sliced pork sausage.
Pour a little olive oil in a hot pan and add the egg mixture.
Stirring with a fork until cooked.
Ingredients
1 leftover sausage
2 eggs
Plain yoghurt
Mustard
Gloucester cheese
Fresh basil leaves
Par Nicolas Flandrin-Jones
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Publié dans : Recipes
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0
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Recommander
Samedi 26 septembre 2009
6
26
/09
/2009
11:34
TWP00056
TWP00057
TWP00058
TWP00059
Par Nicolas Flandrin-Jones
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Publié dans : Walks
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0
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Recommander
Mercredi 23 septembre 2009
3
23
/09
/2009
09:06
TWP00055
Par Nicolas Flandrin-Jones
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Publié dans : Walks
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0
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Recommander
Mardi 22 septembre 2009
2
22
/09
/2009
08:27
Mix the flour and the sugar in a bowl. Add the yeast and the almond powder.
Melt the butter and pour into the mixture.
Crush the pistachios until you have a fine powder. Add to the flour mixture along with the blueberries and vanilla. Give it all a good stir.
Spoon the mixture into a cake tin and place into a pre-heated oven at 230°. Take out when the cake is the colour of dark gold.
Ingredients
340g icing sugar
120g almond powder
125g flour
3g yeast
4 egg whites
150g butter
3g vanilla extract
Bluberries
Pistachios
Idea
You could decorate the top with white chocolate fudge cream or give your cake a different shape.
Par Nicolas Flandrin-Jones
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Publié dans : Recipes
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0
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Recommander
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