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Roast pork with yellow potatoes (potato ) Slow Cooker

This recipe will remind you of good food from your mother, grandmother or stepmother is

the case for me. She is preparing in no time with so few ingredients and delicious what more.
I take this opportunity by posting this recipe for the contest of our friend

Les Gourmandises Isa Click here

with this tasty pork roast is a classic for many moons
I used to do it in the oven but this time I pulled out my crock pot and I do not regret it because it is really delicious, thank you convinced me that Bienvoyons to try to slow cooker

as so aptly BienVoyons of Recettes.Qc :
"" There was a desire to tender, the potatoes brown and tasty as we love them. And the meat practically fall instead of the oven. It I make a recipe for 110 years, then the source, I would say my father ""
Roast pork with yellow potatoes (potato) Cooker

Ingredients:
2 lbs pork loin roast (1.1 kg)
mustard like Dijon of your choice and I added a little dry mustard
olive oil and butter to take the roast
garlic piece (me 2 cloves minced)
Pepper to taste
2 onions into large chunks
Potato amount to your taste, cut chunks
1 can of 284 ml, 10 ounces broth or beef consommé.
My personal additions:
½ c. tsp rosemary ½ tsp
sage tea
Preparation:
Heat oil and butter in a cast iron skillet.
Insert pieces of garlic around the roast
Spread mustard and pepper Enter roast all sides and ends.
Place in slow cooker.
In a skillet, add onions, cook a little and deglaze with 1 / 4 cup broth,
scrub the pan with a wooden spoon.
Place potatoes around the roast and add onions
and the remaining broth over all.
slow cooking at low temperature 5 to 6 hours.
Source: Well Come
Bon appetite!
Sakya

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Granita red cranberry topping Blackberry


Summer is here and it's very hot, so there's nothing like a little granita to help us cool! That's a little recipe that I made, it's fresh and easy to prepare:

Serves 4:

• 200 ml nectar cranberry red (I bought at the corner Migro)
• 2-3 Tbs, sugar (or to taste)
• twenty ripe fresh

Preparation: Mix

1. Cranberry nectar with sugar in a bowl
2. Put the container in the freezer for 2-3 hours
3. Scrape the mixture about every 20-30 minutes.
4. When the granita is ready, serve it in glasses and garnish with fresh blackberries.

Tip: If your granita has frozen, do not worry, you can always scrape with a fork after 3-5 minutes left out of the freezer.

Bon appetite!

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bream with lemon grass crushed almonds

I spent the market today when I saw some nice bream on the shelves and it made me think of a recipe I saw in the magazine of 'Seasonal cuisine. " So I tried the recipe and I concur, this dish is delicious and simple to prepare:)


Main dish for 4 people

Ingredients: 4

• bream ready to cook approx. 350 g
• Salt, pepper
• 3citrons
• 1cs olive oil Crushed herbs

• of 100 g whole blanched
1 clove garlic 1 bunch chives
• ½
• bunch tarragon 1 bunch parsley
• 2cs olive oil
• Salt, pepper

preparation:

1. Preheat oven to 180 ° C. Rinse under cold water bream, then pat dry. Add salt and pepper inside and out. Cut the lemons into slices. Spread the half on a baking sheet lined with parchment paper. Are the bream bed. Stuff the fish with remaining lemon slices. Drizzle with oil and bake in middle of oven for approx. 25 min.
2. Meanwhile, for the crushed, chopped almonds, garlic and herbs. Mix everything with oil, salt and pepper. Serve immediately with fish.

Bon appetite! Lila

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Cotes-du-Rhone, Roaix , field Bramadou

Roaix is a charming village in Provence, in the Vaucluse region not far from Vaison-la-Romaine. During our stay at the guesthouse another story , we were advised to make a little wine tasting in the field of Bramadou held by Guy and Damien Chave. So I urge you to pass if you have the opportunity. It is a good place to buy and taste wine. You can find wines of very good quality and more, you could take this opportunity to Talk with Guy and Daimen who share with passion, their knowledge of wine.

Chave
Damien High Barn Roaix
84110 Tel. 490 46 November 1971
direct selling: 7 / 7, 9.00-12.00 et14.00-18.00

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Trifle Strawberries or other berries

Nothing beats this delicious fruit trifle in this heat,

is also a good mat with leftover cake

With delicious fruits such as blueberries, raspberries, strawberries and blackberries

And why not mix them together to make a berry trifle

Trifle Strawberries or other berries

White cake if you don 't have a remnant of cake

½ cup butter or margarine

1 cup sugar 2 eggs

1 tsp. teaspoon vanilla

2 ½ tsp. teaspoon baking powder

1 ½ cups all-purpose flour ¼

tsp. teaspoon salt

¾ cup milk

In mixer bowl cream butter undo, add sugar, eggs 1 at a time, beating well to dissolve the sugar and get a nice mix yellow pale, add vanilla, sift dry ingredients, add alternately with milk.

Pour into greased and floured pans, bake at 350 degrees F about 25 to 35 minutes or until a toothpick inserted comes out clean.
Cool the cake in refrigerator to cut it into cubes thereafter.
Place in bottom of large bowl clear glass if possible.

Fruits:
This time I used no-bake strawberry jam frozen. You can use strawberries cut into pieces and let stand with sugar for a few hours or another fruit of your taste.
Heat the strawberries to a boil and thicken with a little cornstarch dissolved in a little water, mix well.
Pour over cake cubes.

Blanc-Manger:
2 cups 500 ml milk 2 c. tablespoon cornstarch
1 / 3 cup (85 ml) sugar 2 egg yolk

1 / 2 tsp (2 mL) vanilla extract Heat milk
.

Add cornstarch dissolved in a little water and cook 8 to 10 minutes over low heat, stirring. Remove from heat
Stir egg yolks beaten with sugar and mix well. Add
by mixing in milk.
Flavor to taste with vanilla.
Pour over cake (or cookies).

Cool.

Bon Appetit!
Sakya

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New Iranian restaurant in Lausanne: The Pierrefleur (e Gol blood)

Here's a new coffee shop opens its doors to Iran in Lausanne. I have not tried it yet but I'll let you know when I have news. The

Pierrefleur
Path Pierrefluer 30
1004 Lausanne

Monday-Saturday 7:00 a.m. to 10:00 p.m. Sunday closed

Tel / Fax: 021 646 99 66

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Linguine with Snails and the pink sauce

I liked this recipe that is simple to make and really tasty.
Linguine with Snails and sauce Dew


1 package of linguine 454 g (Catelli Smart kind) 1 tablespoon
at table 15 ml Olive oil 1 onion,

cube 1 can diced tomatoes mlde 796
1 / 2 cup 125 ml dry white wine 1 tablespoon
Tea 5 ml each: minced garlic (garlic flower me) and pepper flakes 2 small boxes
or 230 gd'Escargots,
drained 1 / 2 cup parsley or cilantro mlDe 125, fresh finely chopped (parsley me) 2 tablespoons
Tea 10 ml balsamic vinegar 1 tablespoon
to table 15 mlDe concentrated chicken (kind Bovril)
1. c. Tea
5 ml ¼ cup sugar 60 ml cream 35% cooking cream or
Salt and pepper to taste Parmesan Cheese
sliced very thin (Optional to taste)
1. Cook the linguine according
the cooking instructions on the package.
2.
Cook onion in olive oil slightly, add and bring to a boil over medium-high tomatoes and their juice, white wine, garlic and pepper flakes and sugar in a large skillet frying.
3.
Simmer 5 minutes or until liquid has evaporated slightly.
Stir well drained snails, cilantro or parsley, concentrated chicken and balsamic vinegar.
Cook until everything is heated through, add cream, stirring gently and remove from heat.
Mix hot linguine and sauce together.
Garnish with Parmesan cheese to taste the service

Variation: we can change for Snails Clams
Bon Appetit!
Sakya

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restaurant Sigi Ikthios in Naoussa, Paros Island, Greece

Le Restaurant Sigi Ikthios





Here is a good place in Greece on the island of Paros, the small fishing port in Naoussa. The place is magical and do not forget to try the house salad of eggplant, octopus and grilled zucchini. We loved the restaurant. The service was warm and welcoming atmosphere and wonderful dishes.

http://www.paros-restaurants.gr/english/gallery.php