Sweeter cuisines

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I have always said here and elsewhere, I am hesitant! This is also probably why I am often dressed in the same way, a bit much for not choosing. I arrive at my favorite shop I reach out, almost blindly, to the same article and here. I ran out unconscious before a salesperson my problem to come for me, z'ette sure you would not prefer .. . Unconscious ask me to choose!

I hesitate for everything and all the time and often I'm doing by not choosing. 

And the food is necessarily the same. I wonder if those who sometimes ask me why some of my associations are realizing that they do not take this as lack of desire to choose. Often my dishes owe more to the principle ' to je'foutout in it "than a true reflection ... reflected. The problem of this principle is that sometimes it works and sometimes ...

Today I savagely torn between confire me the cake and bread spice me ... I hesitated, I hesitated and then I thought about the strength famous principle and I am told that a cake with spices candied fruit and fruit that was not necessarily a bad idea that ... not necessarily! This confirmed that the tasting of the beast.

Cake with candied fruit and spices

Ingredients: 210g flour - 120g blonde brown sugar or brown sugar - 6g baking powder - 15cl milk - 90g of butter - honey 60g (choose good tasty liquid honey) - 1 or 2 tsp of spice bread mix of spices - 1 egg - 150g mixed candied fruit (I did clammy moist mixed fruits and candied cherries cut in half) - 30g caster sugar - 3cl water

Heat in the microwave milk, butter and honey mixed in a bowl. You just melt the butter and dissolve the honey. So be rapidly heat and stir and repeat if necessary.

Pour into a bowl the flour, yeast, brown sugar and spice mix for gingerbread and mix well.Add the heated liquid in the bowl and mix well. Add the egg and mix well again. Finally, add three-quarters of candied fruit and mix again quickly.

Pour into a cake mold buttered and floured and then sprinkle over the dough remaining candied fruit.

Bake the pan in a preheated oven at 180 degrees for about fifty minutes.  

Meanwhile realize a syrup with powdered sugar, water and a few pinches of spice to gingerbread. Pour into a saucepan and reduce to a syrup, then strain the whole. 

When the cake is baked from the oven and sprinkle with the syrup, you'll probably a little too much. 

After no more than let cool and enjoy, thinking that it is time to hesitate ...

But why, octopus or elephant trunk for my next fried rice ... did I tell you that ...