Just like my promise before, I will share you another recipe of house-made ice cream that I made. Still using the fruit as a base the ingrédients, now I make ice cream banana or glace a la banane if I translate it in French. The ingrédients is easy to find and definitely not expensive at all. But as usual you need to let your bowl the ice cream maker at least 24hrs Inside the freezer. With this recipe, you can have around 300 - 400 ml ice cream of banana. If you like ice cream a lot, it will be last less than 1 day. But you can have it for around 2-3 days as a dessert on this summer season .. Here is my recipe glace a la banane or ice cream banana .. Enjoy ..
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Summer is there, and the temperatur is increase daily. Today is around 37 oC here in France. If I can avoid to turn on the stove, then I will. Unfortunately I can not do it all the time. Moreover I do not really like salad too much, so it was another issue for me. Today, I want to share the recipe inspired by the site Cuisine Actuelle. Cuisine Actuelle also the name of the magazine that you can found here in France. They give some tips and trick and recipes as well. The original recipe called Crème dávocat, but as you see on the title, I modified it and add asparagus Inside. This crème d'avocat et d'asperges is a good solution for the entrée (the dishes before the main course). It is good as well for apéritif (the meal that you serve before the dinner time, serve with the drinks alcohol/non-alcohol. Today menu is Bubur Ayam. Bubur ayam is one of the traditional dishes in Indonesia. It was origin Chinese, but since long time ago already adapted and become one of traditional food in Indonesia. You can easily found bubur ayam whenever you go around Indonesia. The food bubur ayam, you can found on the street staal, the street food cart (we call it bubur ayam abang-abang. Remember, just like bakmi ayam abang-abang LOL) or until the chic and famous restaurant in the mall. The taste also have many variety. Sometimes I can tell that the best bubur ayam is the one selling on the street staal or street food cart. When I worked at chic and prestigeous Senayan office, one of my colleague and best friend, Lia, sometimes bring me some bubur ayam abang-abang in the morning that she bought close to Kalibata (the street food cart vendor passed by on the complex around Today recipe inspired by the cook book that I had, "CUISINE SUPER FACILE : tout le monde peut cuisiner!", or in English the title of the book more and less is "EASY COOK : everyone can cook!" by Natacha Arnoult. I use this book for several of my cook. I use 100% from the recipe or sometimes add here and there, dépends on what I had on the fridge. The original recipe called "Quiche Lorraine", but I add Champignon de Paris to have more taste and I can tell it worth to try. This is the first time I made Quiche, and also the first time I use pâte brisée (pasta ready to use that I bought on supermaket. I use the pâte brisée with free of palm oïl, and it taste sooo .. good. You will not dissapointed I can guarantee .. Here we go .. It's been a while (or completely long) since my last post on this blog. The season also change already from spring to summer. I am busy with my new formation, and the time for me looks like so little. I started my day between 5 - 5.30 am each Morning to catch up the bus before 7am. The time to return at home around 18.30 Everyday. Between cooking for the dinner and a bit course at home and sometimes the task from my formation, I barely have no time to write. Right now, with 28 oC at home, I think it was a good moment to share one of the recipe that I tried. This recipe inspired by the same name recipe Glace à la fraise (or ice cream strawberry in English) from site of marmiton. I try it 2-3 times and this a best result that I can share, |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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