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  <title>My books of recipes</title>
  <description>My books of recipes</description>
  <language>fr-FR</language>
     <link>http://recipesbook.blog.mongenie.com</link>
  <generator>KWO - http://www.kernix.com</generator><item>
   <title>Sea bream with coconut milk</title>
   <description><![CDATA[ If you like Seam Bream.

If you like coconut milk and curry powder.

&nbsp;

... You will love this recipe !

&nbsp;

Don't wait, click here to discover the recipe...
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2009/10/880263</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2009/10/880263</guid>
  <pubDate>Sat, 31 Oct 2009 17:17:30 +0100</pubDate>
  </item><item>
   <title>I really do ....</title>
   <description><![CDATA[ ... translate some recipes ASAP !Don't worry, I'm still thinking of you... ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2009/06/821939</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2009/06/821939</guid>
  <pubDate>Tue, 09 Jun 2009 18:42:01 +0200</pubDate>
  </item><item>
   <title>Coming Soon...</title>
   <description><![CDATA[ New recipes....As soon as I have some time to translate them... ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2009/02/777095</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2009/02/777095</guid>
  <pubDate>Thu, 26 Feb 2009 09:26:28 +0100</pubDate>
  </item><item>
   <title>Madeleines with smoked salmon</title>
   <description><![CDATA[ Ingredients for about 15 madeleines* 4 eggs  * 40 g melted butter  * 1 petit-suisse (individual fromage frais) * 1 / 2 packet of baking powder  * 5 cl of milk  * 2 slices of smoked salmon (or 200 g)  * 1 teaspoon cumin  * 1 teaspoon chopped cilantroPreparation  * Make preheat oven to 210 &deg; C (th.7).  * Whip eggs, melted butter and the petit-suisse.* Pour the flour and yeast, mix well.* Add milk, cumin and coriander. Mix well.* Cut the smoked salmon into small dice.  * Add the smoked salmon. Mix well.15 minutes Cooking  * Pour into molds for madeleines.* Cook 15 minutes in oven.Sources : Cuisine Actuelle n&deg;216 - D&eacute;cembre 2008Note 
I removed an ingredient from the basic recipe: salt. Indeed, coriander
and cumin FLAVORED beautifully these madeleines. In addition, smoked
salmon is already salted, it is not necessary to add. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/12/748827</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/12/748827</guid>
  <pubDate>Sun, 28 Dec 2008 17:08:17 +0100</pubDate>
  </item><item>
   <title>Onion soup au gratin</title>
   <description><![CDATA[ Ingredients for 4 guests  * 600 grams of onions  * 1 liter of vegetable broth  * 2 tablespoons flour  * 4 beautiful slices of bread (preferably campaign)  * 120 g of grated Gruyere  * A trickle of olive oil  * Pepper Preparation 25 minutes  * Bring to boiling broth vegetables. Meanwhile, peel onions and slice them thinly.  *  In a pan, let them come back 10 minutes in the net oil until lightly browned.  *  * Sprinkle onions with flour and stir constantly over medium heat until it begins to scorch.  Then add the broth. Pepper.  Let simmer 20 minutes with a lid and simmer. 10 minutes Cooking 
* Preheat oven to 240 &deg; C (th.8). At the end of the cooking pot, pour
the soup into 4 bowls can go in the oven. Place 1 slice of bread a bowl
on the bottom of the soup. Sprinkle the Gruyere cheese and put in oven
7 to 8 minutes.  * Serve and enjoy illico presto! Sources: Inspired by a recipe after "Revenue Yes Head! 2009" Remarks If individual bowls, you can use a gratin dish.  In this case, drop all the slices of bread on top of the soup.  And sprinkle all of Gruyere cheese.  This dish is perfect after meals holidays ahead in the coming days ... 
The first part of this soup can be prepared in advance. So just warm it
up before making gratin in the oven. This can be very handy to warm up
at home after having braved the cold winter Christmas markets ... ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/12/739691</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/12/739691</guid>
  <pubDate>Sun, 07 Dec 2008 14:53:35 +0100</pubDate>
  </item><item>
   <title>Pumpkin Bisque</title>
   <description><![CDATA[ Serves 8* About 6 pounds of pumpkin* 1 large onion* 1 garlic clove* 5 cups heavy cream* 2 tablespoons finely chopped fresh chivesPreparing and cooking* Cut the pumpkin into 8 wedges, remove and discard the seeds and membranes. Scoop out the pumpkin flesh and reserve. Discard the rind. Peel and chop onion and clove.* Cut the flesh into cubes and transfer to a large stockpot, add enough water to cover. Add the onion and garlic. Bring to a boil over high heat.* Reduce the heat to medium and cook for 30 minutes, until the pumpkin is fork-tender. Remove from the heat. Strain the pumpkin mixture throuth a fine wire sieve and discard the liquid.* Place the pumpkin mixture in a blender container and pur&eacute;e until smooth.* Transfer the mixture to a medium saucepan. Stir in the cream.* Stimmer about 20 minutes, until creamy and heated through.* To serve, divide the soup among soup bowls. Sprinkle with the chives.Sources : "City Tavern Cookbook"Information : Le "City Tavern" is a philadelphian restaurant. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/09/692988</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/09/692988</guid>
  <pubDate>Sat, 13 Sep 2008 16:23:17 +0200</pubDate>
  </item><item>
   <title>Minced turkey with mushrooms on a bed of Swiss chard</title>
   <description><![CDATA[ Ingredients  * Some leaves of Swiss chard * Some leaves of spinach  * Woodland Mushrooms  * Potatoes  * Turkey escalope * Onion  * Fresh Cream  * Butter  * Olive oil Preparation  * Make launder Swiss chard.  * Chop finely leaves of spinach, turkey and onions.  * Clean the mushrooms and make the jump into a pan with rows of olive oil until they make all their water.  * Cook the potatoes in water.  * Once cooked potatoes, mash them and confectionnez mashed adding cream, butter and milk.  * Spread leaves bette well drained to the bottom of the gratin dish.  * Add over mushrooms.  * Add the minced turkey.  * End with mashed potatoes.  * Bake in a hot oven and cook for about twenty minutes.  * Use and .... enjoy! Sources: My inspiration of the moment! Remarks: There is no indication of weight because I improvised this dish from abag of mushrooms (chanterelles modest feet and mutton) collected bystep-dad, a few vegetables from their gardens and what I 'had in thefreezer and refrigerator ... ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/09/690565</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/09/690565</guid>
  <pubDate>Mon, 08 Sep 2008 15:21:23 +0200</pubDate>
  </item><item>
   <title>Rabbit with olives</title>
   <description><![CDATA[ Ingredients for 4 guests* 1 rabbit ready to be cooked (approximately 1.2 kg ) * 2 onions  * 2 cloves garlic  * 15 cl of white wine  * 100 grams of black olives  * 1 fillet of lemon juice  * 1 trickle of olive oil  A few minutes preparation  * Cut the rabbit into 12 pieces.  * Peel and finely chop garlic and onions.  55 minutes cooking
* Heat the oil in a casserole and let it brown the pieces of rabbit.
Have them return from all sides on high heat without ceasing to stir so
that the pieces do not burn. Wet with white wine and 15 cl of water.
Simmer, covered, for 45 minutes over medium heat.  * Add black olives and continue cooking for 10 minutes.  * Just before serving, raise all the net with lemon juice. Sources: Encyclopedia of Cooking A to Z Accompanying  Serve with pasta (fresh if possible), rice, potatoes boiled in water or pureed. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/09/689174</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/09/689174</guid>
  <pubDate>Fri, 05 Sep 2008 14:52:41 +0200</pubDate>
  </item><item>
   <title>Gratin of artichokes</title>
   <description><![CDATA[ Ingredients for 4 people 
 * 6 canned funds of artichoke 
 * 4 tomatoes 
 * 8 anchovy fillets 
 * 2 tablespoon of oil (if you use anchovies in oil, use oil from the anchovy to cook this dish) 
 * 80 g pitted black olives 
 Preparation time: 20 minutes 
 * Preheat oven to th.6. 
 * Cut the artichoke funds into strips. 
 * Put tomatoes in boiled water and peel them. Remove seeds. 
 * Put a little oil in a dish in oven. Spread a layer of slices of
tomato, then a layer of funds artichoke and a last layer of tomatoes.
Add anchovies and olives.  Cooking time: 25 minutes 
 Sprinkle with the remaining oil and cook in oven for 25 minutes. Serve in baking dish. 
 Sources: "Bien Cuisiner" ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/07/668020</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/07/668020</guid>
  <pubDate>Mon, 21 Jul 2008 21:44:14 +0200</pubDate>
  </item><item>
   <title>Index</title>
   <description><![CDATA[ Alphabetic List of the recipes 

&nbsp;

Find recipes ordered by thema
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/04/623697</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/04/623697</guid>
  <pubDate>Mon, 28 Apr 2008 22:32:33 +0200</pubDate>
  </item><item>
   <title>Chicory gratin with blue cheese from Auvergne</title>
   <description><![CDATA[ Ingredients for 6&nbsp;guests * 1 kg of chicories* 1 tablespoon of lemon juice* 3 eggs* 12 teaspoon of cream* 80 g of couscous* 60 g of blue cheese from Auvergne* 3 teaspoons of olive oilPreparation * Wash endives and cut them in half. * Cook the chicories&nbsp;20 minutes in a cooker. * Meanwhile, preheat oven to 180 degrees C. * In a bowl, beat the egg omelette. Add the cream. * Oil a gratin dish with half dice olive oil. Pour semolina couscous in the background.&nbsp;Put the drained chicories. Pour the egg-cream over the chicories. Put the gratted blue cheese over.&nbsp;Pour the rest of olive oil. * Put in oven and cook 30 minutes. Serve hot in the baking dish.&nbsp;
Sources: Inspired by a recipe Weight Watchers&nbsp;Personal Remarks * The blue cheese of Auvergne is already salted, it is not necessary to add salt in this recipe. * Once cooked, this gratin can be kept beautifully in the freezer. Just then reheat a few minutes in the microwave right out of the freezer. * You will find a very complete this recipe: vegetables, protein and calcium. ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/04/623678</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/04/623678</guid>
  <pubDate>Mon, 28 Apr 2008 22:16:33 +0200</pubDate>
  </item><item>
   <title>When chicory is compatible with ham ...</title>
   <description><![CDATA[ ... you get chicories wrapped in ham with awhite sauce, of course !

A delicious meal even for people (like me) who dislike chicories uncooked in salad!

&nbsp;

Ingredients for 4 guests
* 8 small chicories

* 8 slices of ham

* bechamel sauce (white sauce)

* grated Swiss cheese (gruy&egrave;re)

(Swiss cheese is already salted therefore you don't have to add salt to the meal).

&nbsp;

Preparation
Wash the chicories.

Boil them in order to get them them tender.

Roll each chicory into a slice of ham and put them into a gratin dish.

&nbsp;
&nbsp;

Cover the chicories with the white sauce and cover with grated Swiss cheese to get a&nbsp;nice gratin.

&nbsp;
&nbsp;

Cooking
Cook in the oven preheated (180&deg;C) during about twenty minutes.... or until you get a nice gratin !

&nbsp;

Enjoy your meal !

&nbsp;

&nbsp;
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/02/578206</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/02/578206</guid>
  <pubDate>Thu, 28 Feb 2008 10:10:18 +0100</pubDate>
  </item><item>
   <title>Happy New Year 2008 ...</title>
   <description><![CDATA[ Bye Bye&nbsp;2007 !

Hello&nbsp;2008 !

&nbsp;

I wish you an happy new year 2008....
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2008/01/533176</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2008/01/533176</guid>
  <pubDate>Wed, 02 Jan 2008 15:03:00 +0100</pubDate>
  </item><item>
   <title>The &quot;Congolais&quot; (small coconut cakes)</title>
   <description><![CDATA[  

Delicious small coconut cakes...

 

Don't hesitate to &quot;invite&quot; the congolais (small coconut cakes) at dessert !
 ]]></description>
   <link>http://recipesbook.blog.mongenie.com/index/p/2007/11/493355</link>
   <author>RecipesBook</author>
   <guid isPermaLink="true">http://recipesbook.blog.mongenie.com/index/p/2007/11/493355</guid>
  <pubDate>Wed, 07 Nov 2007 18:23:50 +0100</pubDate>
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