I am always amazed when I'm in front of the stalls of my little four seasons around the corner to see how those before me choose fruit. Often they do not pay attention to fruit ripening that fill their basket, often until the ... melon.

There, suddenly they remember rightly, that nothing replaces a juicy perfectly ripe melon, hatched by the sun drenched sugar and taste! And then they try this melon by feeling, weighing, sniffing ... then one thing is enough to have a good melon, he was picked to point, just in time, as do those who raise melons Le Rouge Gorge ...

So when my turn comes, I take my time to make sure peaches, strawberries and other fruits that fill my cart are just right and when I get to my melon, I tend to just hand a melon Le Rouge Gorge ...

Today I have chosen to put this melon selected without difficulty Asian fashion because there are many ways to prepare them, and if you want find this recipe grilled melon in Asia , that's all simple just click on the picture to find on the site melons Le Rouge Gorge.

And as it is matter of honey in this recipe I suggest you follow me on a stroll towards Savennières visit the bees that have created the honey in this recipe.

You can also find news melons Le Rouge Gorge on their Facebook page: Le Rouge Gorge  

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But why, and say it is not the bees that fill the jars of honey ... did I tell you that ...

I always have a problem with my pancakes, a recurring problem that almost ends up spoiling my pancake, my problem is the timing of the reversal of the beast!

As long as he comes to prepare the dough and let it drip into the pan, it will ... Finally it's going but I often have the gesture a little too generous, I rather the pancake XXL, which has a consequence on the reversal of the problem in question. Because if I'd necessarily discreet pancake, he quietly come to rest on the tip and hop in a phone perennial wrist j'te returns it without even had time to see me coming.

Except me it's three or four spatulas same time it would take me to return my pancake! And with it bends, it bends, it drips to make matters worse ... I try to take the speed and it's even worse, because if the pancake is great, the pan it ...

Finally, year after year I often catch pan and pancake also happens to catch me ...

When I finish a batch of pancake my kitchen resembles a pancake landing strip and I ... more much!

And then I just found out, much like the other discovered hot water, which can fold the pancake instead of the back ...

Stuffed pancake raspberry for ever !

Ingredients: 240g of flour - 60g caster sugar - 10g baking powder - 60g melted butter not too hot - 2 eggs - 1 punnet of raspberries - 2 or 3 cases of very finely chopped pistachios - liquid honey 2 or 3 cases

Mix in a bowl the flour, sugar and baking powder. Mix in another bowl the butter and eggs.Pour the liquid ingredients to the dry elements and beat with a whisk. Forget the dough for about thirty minutes to charge.

Heat a large skillet or large pan like me fairly low heat with a nice piece of butter in it.

Donate Louchette paste and spread it in butter, it is not got to be too thick.

Place 6 or 7 raspberry pancake from the center, forming a line, diagonally what.

Wait until the pancake begins to make nice bubbles then fold it in half to get a half circle.Ignite soft cover and cook 2 or 3 minutes. Turn and cook much.

Place the pancake on a plate and repeat as many times as necessary.

When all the pancake is cooked pour the honey into the pan and put all the pancakes warm in honey. Turn them and it's ready!

You just have to drag them on a plate and sprinkle with pistachio and especially to eat without waiting!

But why, and if I was folding omelettes as it would also avoid some disasters me ... did I tell you that ...

When I arrived for the first time on Twitter I savagely scratched his head, wondering what I could do well with 140 characters ... with only 140 characters ...

Those who pass by here from time to time I often know the long title. I am often told that the search engines, referrals ... that all those like conciseness, accuracy ... But to be told what to and so good as these arguments, I can not do, I can not do, I ... even if I try.

I still have a thing or thing to add to the name of my recipe, the "small" phrase used as the title for my articles, I can not get short there's no denying it.

And seeking in my articles the small recipe of the day to highlight once again the title of the recipe that made me the eye would struggle to get on the slate of a bistro ... or there should be a flat-slate. Too bad I tell myself and then eventually when I got there is what that it would really like me on the phone said the other ...

The lightest clouds passionate white chocolate

Ingredients: 180g white chocolate cream -20cl entire liquid - 2 passion fruit - sugar 2 cases - 1 5cl of water-line 1-green lemon meringue - slivered almonds

Start by realizing the passionate syrup.

Open and empty the fruit pulp in a small saucepan. Add the sugar, water and lemon juice.Cook over medium heat for about five minutes. Strain the contents of the pan through a strainer. Put the juice in the pan and cook until a syrupy juice.

Let cool.

Melt the white chocolate in a double boiler or in the microwave, then let it cool for several minutes. It should not reducir but it should not be either hot, otherwise the cream will not like!

Whip the very firm whipped cream and fold into the chocolate gently with a spatula. Divide the cream in small glasses and let cool to take a good hour.

You just have to use your passion syrup covering mosses, meringue and almonds!

The lightest and most passionate white chocolate cloud ever

Ingredients: 180g white chocolate - 20cl whipping cream (liquid, no less than 35% fat) - 2 passion fruits - 2 Tbsp sugar - 5cl water - 1 dash of lime juice - 1 meringue - sliced almonds

To make the passion fruit flavoured syrup: Open the fruits and put the pulp in a small saucepan. Add sugar, water and lime juice. Cook on medium high heat for about 5 minutes then filter it all with a sieve. Put the juice back in the pan and cook until you get a thick juice. Let it cool down.

Melt the chocolate in a bain marie or microwave and let it cool down for a few minutes. It should not get hard again but neither be hot or the cream may go off.

Beat the cream to get whipped cream and blend in the chocolate nicely with a plastic spatula. Divide the cream in small glasses and let it set in the fridge for an hour.

Serve with syrup, meringue and sliced almonds on top.

But why, good if I do not get short titles j'pourrais make conclusions ... not won either ... did I tell you that ...

Time shorts and even after I have never experienced the joy of the canteen ... Well, almost never actually ...

Despite all the efforts of my parents would not let me go away from them, when I have not been able to escape the colony. I always have trouble saying colony instead of the colonies, so for me the camps represented something almost as exotic as a trip to a distant land. It seemed to me that I was off to the depths of Africa it would not have seemed more normal that those colonies that had just brought us the side of the Alps, Bachaboulou!

It was there that I discovered for the first time the canteen, this strange place where you could choose what you eat ... finally choose was not really the word for me, since I had often the choice between hell and hell ...! Obviously with the single-minded regime that my mother had always offered me, I discovered you could eat many other things ... or you could be forced to swallow some curious things.

This is where I discovered my first vegetable garden and I realized that by mixing good things we could do something more like torture than food. Good in my misfortune I discovered that others had much less selective appetite than me and that if I filled their plates these things that they had put in mine, they not only ate it but they also m 'were grateful!

Long, long after I remained angry with the planter of vegetables until the day I asked again if with good things you could also do something pleasing to the eye and palate and little by little the gardener vegetables is again my friend ...

Salad planter and furious sauce ...

Ingredients:

For the gardener: 1 small bowl of peas - 4 small carrots (of different colors is good

too) - 100g beans - 4 or 5 small potatoes with firm flesh land - one nice bouquet of green beans or butter - 1 small bowl of beans - 1 or 2 onions - 1 dozen mint leaves - 1 score of pistachios - 1 dozen almonds 

For the sauce: 2 or 3 cases of olive oil - liquid honey 1tbs - lime 1tbs - 1càc grated ginger - Salt and pepper

Pour into a bowl all the sauce ingredients and beat with a whisk. Cool and refrigerate.

Cook each vegetable, peas, diced carrots, beans, beans cut into pieces of about 1cm and potatoes separately leaving all the good crunchy vegetables, except of course potatoes.

Personally I cook my vegetables in a pan of water in which I poured a good pinch of baking. And as soon as the vegetables are cooked I pour in a colander, I pass them under cold water and throw them in a bowl of ice water. Then I finished well draining. They thus retain their color, taste and crunch.

Crush very roughly pistachios and almonds pestle.

Slice the onions finely enough.

Mix the vegetables, sprinkle the sauce, mix, serve and finish by sprinkling over the pistachios, almonds, onions and mint leaves.

Enjoy immediately and you will see that we can make goods with pretty things mixed vegetables.

But why, this is also where I discovered my first cottage pie and one I have not shared ... do I tell you this ...

Ay I again the old tomato that begins to itch nervousness! It is every year that this compulsive itch takes me every year when I see that some stalls offer as heirloom tomatoes and then come the wonders of Arnold ...

It must be said that there is a world between these "two" forms of tomatoes, it should be said that as some are only tasteless calibrated envelopes, as the others ... the others are concentrated tastes, flavors, you flesh that melts in your mouth making you happiness at the corners of the lips ... How can not get the fly in court bouillon seeing that! huh how!

So to pass me the excitement I thought that it might be time to bring up to date the pan con tomate, bread soaked in it just crushed tomato, oil and a pinch of salt, this bread that can put you in appetite foolishness little tomatoes ...

Pan con tomate and a few other things ...

Ingredients: Some slices country bread, 2 per person is good (you can also realize his con tomato bread with plain bread cut in half lengthwise and then into pieces) - 2 beautiful enough ripe tomatoes, plump and both juicy, tomatoes what! - Olive oil - from sea salt

And if you want to have fun: from fine cut ham - basil - cubes of feta ...

Pass the bread quickly toaster, it is not mandatory, just to keep it a crunchy side.

Cut the tomatoes in half and rub them by insisting on bread, it must blush.

Sprinkle with a nice olive oil and sprinkle scented well a little salt. You then have a true pan con tomate.

If you want, you can add on ham, feta and basil but this is no longer the pan con tomate, but it's still damned good ... Anyway do not wait for eat, pan con tomate does not expect it!

But why, with Arnaud we do not ask a kilo of tomatoes, but tomatoes a kilo ... did I tell you that ...

Usually when I start my day, I stay in the kitchen when my neurons can grow on the gas knob together with that of the ignition of the gas in question ... this may take a few cafes and ... then my day is spent in my kitchen often well until well into the evening or even at night ...

But today as I had the energy of a Tour rider forgot to go through his pharmacy, I did a casting couch day. It was only late in the afternoon that my stomach was back to my memory shouting ... taste! snack! taste !!!

This is where I remembered that there is some time I had spotted at the side of BHG ofscones with strawberry devilishly tempting ... And as I had it all and clotted cream I told myself that these scones delivered to my taste would be perfect to end the day almost nothing around ...

Strawberry's scones et croquants...

Ingredients: 320g wholemeal flour T80 - 1tbs clean baking powder - 120g enough cold salted butter - 150g ripe strawberries too - brown sugar 60g powder (I used this wonder of Indian jaggery sugar you can find at Beena ) - slivered almonds 45g - 60g of whole cream - 60g milk - 2 eggs - 1 egg yolk mixed with milk with 1tbs

Wash, dry, and then remove the stalks from the strawberries into small pieces.

Mix in a bowl the flour, baking powder, 2/3 sugar and 2/3 of the almonds.

Add the butter and then made a rough sandblasted by mixing fingertips.

Add the strawberries and mix very quickly.

Whisk in a bowl, cream, milk and eggs and add it all to the bowl.

Stir rapidly with a spoon, do not insist.

Flour a baking paper and spread the dough from the bowl to form a circle about 24cm. Sprinkle on the circle sugar and flaked almonds remaining.

With a large knife share the circle into eight slightly away obtained shares, no need to separate the really it just mark the future shares separating them a little.

Brush quickly brush with the egg yolk mixture and milk.

Bake in a preheated oven at 190 ° for 25 to 30 minutes.

Turn off the oven and leave for 5 minutes more.

Remove the plate and cut out the scones crisp following the shares that you have marked, do not worry if the cake has closed during cooking. Let cool completely.

If you are lucky enough to have clotted cream like me, it'll just crack crunchy scones in half and spread them generously with clotted cream and strawberry jam! Otherwise just with strawberry jam is good too.

But why, like what a couch mold that still eat ... did I tell you that ...

In preparing my little taste of yesterday , just because I wanted to please me, I've realized how much this small meals four hours for me was synonymous with pleasure and comfort.

The taste remember nothing of my childhood, if not once again how the kitchen my mother was single-minded, and my taste then always ended bread and chocolate ... and nothing other. And despite that over time I found much pleasure with this taste, for me and for others, which shows that whatever his past, he is not writing the future! In any case in the field of cooking ...

So today I wanted to propose 10 ideas from my archives to change the taste you! For he does not end up like mine to be well by then well ... repetitive

If you want the revenue corresponding to the photos just click on it. And good taste!

But why, well that did not stop me to wait an hour every day bread and chocolate ... did I tell you that ...