The recipe was made in the cookin but no problem, it is the same without the cooking .... 250 g liquid honey 250 g flour 100 g sugar 5 g powder gingerbread 1 package baking powder 2 eggs 10 cl of milk Make heat 250 g of honey at 60 ° for 6 minutes ...

Gingerbread

 Gingerbread

The recipe was made to the cookin but no problem, it's the same without the cooking ....

250 g liquid honey


250 g flour

100 g sugar

5 g gingerbread powder

1 package baking powder

2 eggs

10 cl of milk

Heat 250g of honey at 60 ° for 6min Vit 2.

250g of flour, mixed with 1 packet of baking powder, sugar, 5g bread powder of spice, milk and 2 eggs

put 20sec Vit 2, scrape the walls and again a second time

Preheat the oven with thermostat 5/6 (160 ° C)


Pour the mixture into a well buttered and floured cake tin.

Cook and let it cook for 1h to 1h15.

wipe the gingerbread when it has cooled completely. Wait a minimum of 24 hours before eating it.

It stays a week, wrapped in foil.

 Back ... From Porto

Back from my trip from Porto, I take a few days and I will be back .....

 Chicken Sauce Sauce

For this recipe I only use chicken breasts that I cut into pieces: 1 chicken farmer 2 kg, 3 cl of oil, 30 g of butter, 1 carrot, 1 onion, 2 cloves of garlic, 20 cl of wine dry white (Coulanges type), 20 cl of chicken stock ......

 pastry custard

source: me ... for the chocolate sauce: 20cl of liquid cream 100g milk chocolate or black as you want 1 dough of the trade (it's enough to break it ...) icing sugar flan: 500 mlde milk 5 cl of water 40g of mazena 4 egg yolks ......

Roquefort Mussels

I give you the proportions as I find on the internet but I did COMPLETELY PIF ...- 1.5 to 2 kg of mussels - 3 onions- 25 cl of dry white wine - 50 cl of thick cream - 125 g Roquefort - half salted butter - parsley - salt and pepper ......