My 12 tips for a successful homemade bread every time
Hello and welcome to all new subscribers. welcome home, home. Feel free to send me pictures of your achievements, to leave comments on the blog, to ask me questions and of course your loved Subscribe here to receive, recettes, photos, tips, surprises and keep you abreast of our news. Here is the basis used to make the breads (nature, au moringa, ginger), seen on aj + french sunday 05 April during my conversation with Yasmina. Thank you d & rsquo; have been so numerous and d & rsquo; asking as many questions. J & rsquo; hope you will find answers to some of your questions in this article. …
Workshop Wednesday or weekend with children (fresh pasta)
Good morning, Dear All and All, It's Wednesday, Children's Day ... Our dear children are home from school, college or high school. Some of us also took the day to be with our beloved offspring. This is the opportunity, today or during the upcoming weekend, to do an activity that everyone enjoys. So, why not a workshop, featuring small homemade pastas ? Why not carry out a project together that goes beyond the culinary ? Our bodies, our emotions and our minds will be nourished. It’s also the time to exchange, on the day, at the start of the week. Nous allons…
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)…