J'ai Trop Besoin de toi...(My little song) singing Acappella

Le chocolat chaud parfait

Ingredients

• 1/4 cup baking cocoa
• 2 tablespoons granulated sugar 
• 1 cup boiling water
• Dash ground cloves or nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup coconut milk
• 3 cups almond milk or milk
• 1 teaspoon Spice Islands® pure vanilla extract
• Large Chocolate (bar) chunks
• Whipped cream
• Whole cinnamon sticks
• Marshmallows (Optional)

Directions

• Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly.
• Add the cloves, cinnamon and coconut milk,almond milk and chocolate chunks. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream and marshmallow (optional). Use cinnamon sticks for stirrers. 
• 4 servings.

Christ (light) Consciousness Beautiful and peaceful❤

Merry Christmas to all❤

oy oy oysters

Oysters can be eating freshly raw with butter and seasonings to taste,grilled,baked,steamed, fried, barbecued,souped,stewed,smoked etc... and peal necklaces do come from oysters.

          Baked oysters

Ingredients:

4 big shell-on oysters
3 cloves garlic, finely chopped
1 tablespoon chopped parsley leaves
Melted butter
Sea Salt
Paprika
Lemon wedges (optional)

Method:

Shuck the oysters with an oyster knife and set aside. Heat the oven to 375 degree F.

Top the oysters with the chopped garlic, parsley leaves, and season with salt and paprika (to taste). Add some melted butter in each oyster.

Bake the oysters in the oven for 20 minutes. Transfer out and serve immediately. You can add a squirt of lemon juice before eating

More Info on oysters HERE and this site HERE is great

     

Un petit monde des rêveurs

que la femme est moi

feeling a bit colorful...

Pray.Meditate.Love

The Pursuit of Life...

On my list of favorites: What would aubrey do?

The Barefoot Contessa's Scallops Provencal and Riz Djon-Djon

Ingredients:

1 pound fresh bay or sea scallops

Kosher salt

Freshly ground black pepper

All-purpose flour for dredging

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced

1/4 cup chopped fresh flat-leaf parsley

1/3 cup dry white wine

1 lemon, cut in half

Directions:

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large sauté pan, heat 2 tablespoons of butter over high heat until sizzling and add a single layer of scallops. (Do not crowd the scallops in the pan.) Lower the heat to medium and allow scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes total. 

 Melt remaining butter in the pan with scallops; add shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine and cook for 1 minutes longer. Add salt and pepper to taste.  Serve immediately with a squeeze of lemon juice.

Riz Djon-Djon (Rice and Haitian Mushrooms with green peas)

Recipe

2 cups of long grain rice,  rinsed  with cold water

2  cups of dried black mushrooms (Djon-Djon )

2 tablespoons of olive or vegetable oil

3 garlic cloves, minced

1 small onion, finely chopped

1 sliced shallot

4 cloves, crushed and minced

3 sprigs of thyme

1 pack (12 oz) of frozen green peas or lima beans

1 green scotch bonnet pepper (not chopped)

2 teaspoons of salt

Freshly ground pepper

2 tablespoons of butter

Directions:

Soak dry mushroom in 4 cups of water for 10 minutes, then boil in low heat for 10 minutes.

Strain the mushrooms through a very fine strainer, discard the mushrooms and reserve the water.

In a cast-iron pot, add oil and heat to medium.

Stir in garlic, onion and shallot for 2 to 3 minute.

Add peas, cloves and salt, then allow the ingredients to marinate and release flavors. Then add mushroom water, bring to boil.

Add the rice and stir for 2 to 3 minutes. Lower the heat, stir the rice, and place the entire scotch bonnet pepper and thyme on top of the rice. Allow rice to simmer  until the water is completely evaporated.

 Place a piece of aluminum foil inside the pot to cover the rice, and then cover it again with the regular cover. This helps the rice to stay nice and fluffy.

Cook for 20 minutes, then remove the hot pepper and thyme.

Stir rice with butter and fresh ground pepper. Serve warm.

Our faces are works of art...

Really super homemade fried ice cream

Recipe 

Fried ice cream

1 quart (950 ml) ice cream

2 1/2 cups (120 grams) corn flakes

3/4 cup (70 grams) shredded coconut

1 tbsp milk

1 1/2 cups (350 ml) canola oil

8 tsp honey

Recipe via Zoomyummy

 1. You will also need an ice cream scoop (or two soup spoons)

your ice cream choice

  

Using the scoop or two spoons, make 8 1/2-cup scoops.

Drop the scoops of ice cream onto a tray lined with waxed paper.

To make the surface of the scoops more even, I rolled them between the palms of my hands for a very, very little while.

 Place the ice cream scoops into the freezer for about 1 hour.

  

Meanwhile,put cornflakes in a plastic bag (or in a food processor)…

crush the corn flakes.

Add cinnamon.

Add coconut and shake all the ingredients together until blended nicely.

Place the coating ingredients in a shallow bowl.

  

In a plate, whisk the eggs with milk for about 1 minute.

Remove the ice cream scoops from the freezer and roll them first in the dry coating…

then in the egg mixture…

and finally in the dry coating mixture again.

You can now use the palms of your hands again to help the corn flakes adhere to the surface of the scoops better. But keep it short, the ice cream gets soft quickly.

Place on a tray or plate lined with waxed paper and return to the freezer for at least 3 hours.

It is very important to freeze the ice cream until it is very hard. I recommend leaving the scoops in the freezer overnight, if possible.

In a small saucepan, heat the oil until medium-hot (about 360 °F – 200 °C).

To test whether the oil is the right temperature, drop one corn flake into the pan. If within a 20-second period its edges turn slightly brown, then the temperature is just fine.

 Removing the ice cream scoops from the freezer one at a time, drop them into the hot oil and fry for 20-25 seconds, turning them halfway through.

  Then remove the scoops from the oil and place them on paper towels to absorb the grease.

Drizzle each scoop with one teaspoon of honey and serve immediately.

Instead of honey, you can drizzle with any topping you like – toffee, chocolate, fruit.

Recipe via Zoomyummy