sorghum Ginger Cream
Hello Dear All, Like all cereals, sorghum is to consume less refined as possible to enjoy all its benefits. This cereal can be used to make gluten-free pastries. Recipes are numerous on the canvas. I have chosen to delight your taste buds, a regularly eaten sorghum cream in Tunisia by all sections of the population, especially during Ramadan, for its satiating virtues. I realized for you, Dear readers, traditional Tunisian cuisine that adding a bit of personal touch. this recipe is to end up in the second monthly number Agri-Culture Magazine (July 2017)…
Confidences ... not on the pillow ...
Confidences ... not on the pillow ... I have so much to tell you, to confide, So many things to tell you, From adventures to tell you, Beautiful meetings to share with you ... I have been long absent from our blog, beaucoup plus active sur Facebook et les autres réseaux sociaux. Certains d’entre vous m’en ont fait la remarque parfois de manière grinçante 🙂 🙂 et ils étaient dans leur bon droit … J’avais besoin de faire vivre mes réseaux sociaux pour avoir de la visibilité. Mais pas au détriment de notre blog me direz-vous. Vous absolument avez raison. However, malgré mes absences dûes au démarrage de mon activité – J’ai transformé…
Umbrellas melon mint
Umbrellas melon mint Hello Dear All, The 16 May, I was invited, as well as 7 other bloggers to 750g workshop by Chef Damien and Fromagerie de l'Ermitage. We were invited, par équipe de 2, à réaliser de savoureuses bouchées apéritives en utilisant les rois de la soirée, les trois fromages mis en avant, à savoir le Brie, le Munster et le Marcaire. Les fromages Ermitage, ce sont d’authentiques fromages des massifs montagneux de l’Est de la France. Il s’agissait donc d’une bataille culinaire, en bon français, « une battle food » qui devait désigner le duo dont les 3 bouchées avaient le plus retenu…
Culinary Workshop Saturday 13 May, Galeries Lafayette Rosny 2
Hello Dear All, I hope you this Saturday… Record
greedy samosas Fourme d'Ambert, fruit of my childhood and dark chocolate
#DelicesFourmeAmbert greedy samosas Fourme d'Ambert, fruit of my childhood and the dark chocolate samosa is a native donut Indian subcontinent and Pakistan. Triangular in shape is made of a thin wheat paste that coats traditionally made stuffing vegetables or meat and spices. I suggest a dessert of my own, samosa with a version starring course, Fourme d'Ambert. This cheese is here enhanced by the fruits of my childhood Cameroon, mango and coconut and dark chocolate. Ce dernier souligne au mieux le caractère du fromage et apporte de l’onctuosité à…
I change my life ...
I change my life ... I loved my bachelor letters and philosophy I am loving my Bachelor and Master Of French modern literature I tasted my DEA (Diploma of Advanced Studies) Of French civilization and comparative studies I liked my Masters specializing in marketing and distribution I loved my 3 HEC Paris certificates in entrepreneurship. Since 30 mars, last day Intense training of 6 months I ate 😉are you sleeping, dreamed kitchen and past, intimidated and trembling The ultimate tests of CAP Cuisine. CAP or Certificate of Professional Aptitude A priori, a third class level ... But as the Chefs told me that…
Beautiful moments in a joyful mess # 2: 21e Gastronomic Fair of the City of Gonesse
Bonjour, Dear All, The second nice time 2016 I want to share with you is the contribution of the 21st Wings Gourmet Gourmet Lounge of the City of Gonesse. savor ….and remember Video, ci-dessous et plus bas aussi Merci 21E SALON GASTRONOMIQUE DE LA VILLE DE GONESSE ATELIERS D’ÉCRITURE ET DE CUISINE 25/26/27 November 2016 RESTITUTION Nous avons passé de magnifiques journées avec les habitants de la Ville de Gonesse à qui toute l’équipe d’Envolées Gourmandes dit encore un immense merci … Mon rôle est d’accompagner, inciter, encourager, aider, les participants à écrire autour de la cuisine, du moment partagé. Dire son émotion…
Words of good quality…
Words of good quality ... Virtual meetings are sometimes a good distance exchanges can be fashionable The Facebook friendships abound But as a result lyric, not always, non !!! Françoise is the friend of a friend Lumière, so as not to put her in the limelight… We recognized each other, friends of words like a lamp Lighting our days and sometimes our nights... From a writing, dense, fleshly, which glows... I loved its style, both abundant and sober. Without concession, sharpened, precise ignoring fashions I invite you like me, To treat you…
- topicality, Kids Corner, Contributions, Desserts, Envolées lyriques, Missives goûteuses, Go gourmands, Gluten free
Pirogue * madeleines Café Royal and pink trimmings (Gluten free)
Autumn Royal Rose The days get shorter The first frosts are appearing A kaleidoscope of colors is given to us in abundance. The leaves change from green to yellow, From red to orange and finally to brown The carpet of dead leaves crunches under our feet. Nature slowly strips itself of its festive clothes It takes its time and slowly prepares To face the cold bite of winter. In my little garden devoid of its flowering plants And its gleaming fragrant aromatic herbs A few vitelottes are waiting to be picked up. It on its stem, both discrete solitary and majestic…
What a name for our new participatory topic ? (the following) : Highlights : Papa London, Titoulematou, Edwige, Seb … :-)
What a name for our new participatory topic ? Hello everyone, Subscribers as of passage readers envoleesgourmandes.com concoct small dishes of our blog by following the recipe to the letter or in revisiting. Some send me pictures of their work. I decided to honor these people who take their time to bring our blog to life and share with all of you, their talents. I could have chosen the name of this new section behind the scenes of envoleesgourmandes.com. But by the very fact of the culinary object in question, based on exchange and sharing, I come to appeal to your insight and…