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Jerusalem Artichoke Gratin

Our Binamé Manu proposed to grow artichokes, but until they grow I could not resist to taste, then head for the store, buying a kilo and small research a recipe:
I found it on the net and am inspired me to make a gratin.
Small changes, I replaced the white wine with a splash of sherry, white cheese with a kind of herb Boursin
Then I made a puree with pdt and Jerusalem artichokes and there have mixed the bacon and 250 gr hash browned, mix cream cheese and egg on top, grated cheese and baked hop
Result: FA BU Leux, to bang on the floor Pépette
OK, for those who know me, my scheme to take a little help, but what happiness taste


For a gratin that will delight 5-6 people, you will need:
- 6 medium potatoes
- 6 artichokes means
- 6 leeks
-
3 onions - 4 large a.c. . quark
- 10cl single cream
- 2 eggs
- From
grated cheese - 150 to 200g of bacon
- Salt, pepper, parsley
- butter, oil
- 25cl dry white wine



Preparation :
1. Wash the artichokes and pdt. In a large pot of salted water, cook for 30 minutes the vegetables.
2. Wash, peel and slightly cutting the leeks. Make Brown them in a buttered casserole 10 minutes, pour the white wine and simmer the time that liquid has evaporated.
3. Peel and slice onion. Book.
4. Beat in cheese omelette white, cream and eggs. Salt & pepper, add a little chopped parsley.
5. Once the pdt and artichokes cooked, peel and slice them into thick slices.
6. In a greased baking dish (I use walnut oil for this), place slices pdt alternately, portions of leeks, sliced artichokes, onion rings, bacon raw. Pour over your machine and then cover with a good dose of cheese grated.
7. Bake 30 minutes at 180 degrees.

Verdict?
I love, love well, artichokes! The flesh is firm, smooth and creamy. The taste is original, delicate and digestible. We found that the artichokes resemble nothing so much as the artichoke hearts, whether in color, texture or flavor. It was quite disturbing.
Source: Internet PTITCHEF

What Is Cervical Mucus

Brit trip # 3 - Somerset shortbreads

And presto, a small shortbread cookie recipe of spicy & Somerset because the chimneys still smoke everywhere and it smells good fire wood.

For 40 sandy biscuits
120 g soft butter (not melted above)
90 g brown sugar 1 egg
(white and Yellow separated)
200 g flour
1 / 2 teaspoon (1 / 2 tsp) baking
1 / 2 teaspoon (1 / 2 Tsp) of Mix gingerbread Espig (cinnamon, anise, ginger, cloves)
1 / 2 teaspoon (1 / 2 tsp) ground cinnamon
1 / 4 teaspoon (tsp) nutmeg powder

2 or 3 tbsp (2 or 3 Tbsp) milk if necessary
grated zest of an orange bio
50 g golden raisins
powdered sugar for decoration

Preheat oven to 180 ° C.

In a large bowl, beat sugar and butter with an electric whisk. Continue until frothy, add the egg yolk and continue beating until the batter is well blended. Sift flour, baking soda and spices before adding them at once to mix butter-sugar-egg. Beat until all the flour is incorporated. Add a little milk if the dough seems too dry. Finally, mix the orange zest and raisins. Knead and shape into a ball with the dough.

On a lightly floured surface, roll the dough (5mm thick) and cut the shortbread cookie with a piece of 5 cm in diameter. Place on baking sheet covered with parchment paper and cook for 8 minutes to heat ventilation. It should just begin to brown.

Remove from oven and brush generously with egg white cookies with a brush. Immediately sprinkle with sugar and cook for another 5-6 minutes until the glaze caramelized slightly (careful, do not under any circumstances leave the cookies eyes ... it burns quickly).

Let cool before handling. Plug the kettle to wait ... a little.