Plans For Making Popcicle

green cherry tomatoes vinegar

Who has not dreamed of growing her own tomatoes?
It seemed easy by the seller and the sayings of the Internet!
But, on the job, perhaps be the sun he failed, the rain was too strong, the bees have not they enough loot or the gardener Is he too shy? Anyway, at the end of August, they have not blushed ...
Here is a good book of small green tomatoes that will end in a jar of vinegar!
By cons, prepare the jars at least two months before tasting it. So it's a recipe for gourmet patient.
We'll cook them in a "pickle" vinegar or white vinegar (it is found in all stores and is the least expensive).

pickled green cherry tomatoes and herbs
For a nice glass jar
500 g cherry tomatoes are still green
3 sprigs tarragon
a sprig of thyme or savory
coriander and peppercorns (ten in total)
1demi liter of vinegar

Boil salted water (1 liter water with 1 tablespoon coarse salt) and blanch tomatoes there for 2 minutes.
careful, do not remove the stalk!
Drain them and put them in glass jar.
Sprinkle with vinegar boiled for 5 minutes.
Let stand 24 hours.
Drain tomatoes.
Boil the vinegar again.
Prick the tomatoes with a needle at the stem. Give them
in the jar with the spices.
Pour vinegar boiled and cooled.
Seal the jar and let marinate at least 1 month in darkness.
You can then use as pickles, cold roast for garnish, decoration on the plates. They keep well ...

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Sticks and backpack # 1: Braised Eggplant with Chinese

After 3 weeks of holiday in China and Taiwan, I could only return with a few typical recipes there!
In Yangshuo Rather than go pedal in the rice (it was at a minimum 35 ° C in the shade!), I took an entire morning cooking class Chinese (English, of course).
It was therefore found (some French (es), a Swiss and two Australian) to visit the market (vegetables, fish and meat). (Summary in a future article), then prepare three recipes, that is to say, cut ingredients into small pieces and cook in a wok! It felt like the Atelier des Chefs (To Each His wok!)
Here is the first, a recipe based only vegetables.
The eggplant is a dish of choice in southern China and it's no surprise a delicious meal when the restaurant chooses!

Braised Eggplant
Ingredients for 1 person

• 1 eggplant cut into 8 by length and then cut into 5 cm
• 2 tablespoons of cooking oil
• 1 teaspoon chili paste
• 1 clove garlic
• 1 teaspoon oyster sauce
• 1 / 4 teaspoon salt
• 1 teaspoon chicken bouillon powder
• 1 / 4 spoon of soy sauce (about 1 tablespoon)
• 1 piece of green pepper and 1 piece of red pepper (more or less depending on taste), cut into strips
• 1 spring onion (chives), cut into 2 cm pieces
• a splash of sesame oil
• 3 pinches of black pepper

Start by cutting all vegetables (eggplant, peppers and chives)
Put the eggplant to soak at least 15 minutes in salted water.
Heat the wok with oil. when it smokes, add the eggplant, drained and rinsed. Stir vigorously with a wooden spoon. Press with back of cuillère.Laissez cook until they have taken their color, then set aside. Add
if needed the oil in the wok. Add the chili paste and garlic over low heat.
Add the pepper strips. mix and add the eggplant.
Raise the heat. Add water to halfway up the eggplant and mix well.
Add oyster sauce, salt, bouillon powder and soy sauce.
Mix and cook over low heat. When water
has evaporated and the eggplants are cooked, add the chives, sesame oil and pepper.
is ready to be served and eaten with chopsticks, of course!

A small nod to Laetitia, who was in Yangshuo's Blog The World's End where one can find many recipes Asian (Thanks for the photos!)

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Chills Fever Cold Motled Hands

EVERCUT or "cut ever!

The end of the school year was rough and preparing our vacation China (Phew! I came back yesterday and I will talk very soon ...) I had not given enough time and leisure to you about a new concept of a knife. When you think

advanced technology, we imagine that it affects the electronics or biology, but certainly not the cutlery!

However, this new knife, as its name suggests ( EVERCUT ) has not only need to be honed that every 25 years, but also cut to perfection.
We were 15 bloggers have been invited to discover and put into action in the kitchen of L'Atelier des Chefs Peclet street in Paris June 28
After a company presentation and product, we were able to engage in the preparation of the menu and test size:

• Crisp lettuce, quail a la plancha, soy vinaigrette, lemon and honey
• beef steak flavors of lemongrass and ginger, stir-fried Asian vegetables crunchy so
• sandy strawberry panna cotta with basil, strawberry juice flavored jam

The family company Tarrerias Bonjean, 1st European producer of knives and located in Thiers launches this knife on the market after five years of research and development.
The product, which will be completed shortly range is guaranteed for 25 years. Each knife has a number and may be registered on the website.
You are entitled to free resharpening if by sheer chance your knife do not seem sharp enough.
To have tried and tested over the cut vegetables and meats must be handled with care: attention to fingernails or fingertips lying around ...
We all left with the knife as a gift and roast according to the house, I wore for the first: it cut all the meat without difficulty or effort: the Bard and string as well. Cut the herbs
is as easy as it cuts them and do not crush it. Share watermelons, pumpkins and other cucurbits is no problem!

He won several competitions, including the Innovation Award 2010. It is a product of high technology and hence it is relatively expensive: 149 euros

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