Muscle Milk Collegiate

Ingredients:

Puff

Merguez
yolk

Seeds: flax, cumin, sesame

Preparation:

Make cook the sausages or grilling

Spread the dough and wrap the sausages in

Brush with egg yolk diluted with a little milk and sprinkle seed

Put the fridge for a fight with 1 / 4 hour

blocked Cut and bake

Serve warm

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Agadir

I look forward to seeing you every Saturday for a town you speak of my country MOROCCO

This Saturday I'm telling you my hometown Agadir. I miss her hugely, it's been 1year and 10 months that I have not gone over there I miss

City History
Probably founded by the Berbers, Agadir attracts sailors from the outset that line its shores. Bay sheltered from the wind, fertile land and fresh water source (the "founty"), Agadir has everything. In 1505 the Portuguese established a trading post and built a port.

In 1541, Sultan Mohammed Sheikh saadien, interested in the strategic position of Agadir to control the "gold road", captured the city. In the seventeenth century, Agadir is controlled by Berbers. Port trade is growing strongly, the prosperous city

In 1760, the Alawite sultan Sidi Mohammed ben Abdallah is jealous of that port trade with Europe. He built the port of Essaouira a hundred miles north to divert the European trade. It's a blow to Agadir and the city gradually depopulated. In the early twentieth century, the population of Agadir is less than 1000 inhabitants.
The first half of the twentieth century saw the return of Agadir on the economic scene. Agriculture and Fisheries to allow the city to develop a major port. Canneries are built and becomes the first Agadir sardine port in the world. This business has never ceased, Agadir remains today 1 fishing port in the country.

Unfortunately, February 29, 1960 at 11:47 p.m., the city is ravaged by a terrible earthquake which will be 15 000 deaths. Almost all the houses are destroyed in seconds. The whole country is very moved and reconstruction of Agadir is a national challenge. Two years later, the city rising from the ashes ... in compliance with earthquake standards.
Today, Agadir is an important economic hub, thanks to its port. Morocco's second resort town after Marrakesh, the city is known for its beautiful seaside resort.

The seaside resort of Morocco
Probably founded by the Berbers, Agadir attracts sailors from the outset that line its shores. Bay sheltered from the wind, fertile land and fresh water source (the "founty"), Agadir has everything. In 1505 the Portuguese established a trading post and built a port.

In 1541, Sultan Mohammed Sheikh saadien, interested in the strategic position of Agadir to control the "gold road", captured the city. In the seventeenth century, Agadir is controlled by Berbers. Port trade is growing strongly, the prosperous city
In 1760, the Alawite sultan Sidi Mohammed ben Abdallah is jealous of that port trade Europe. He built the port of Essaouira a hundred miles north to divert the European trade. It's a blow to Agadir and the city gradually depopulated. In the early twentieth century, the population of Agadir is less than 1000 inhabitants.
The first half of the twentieth century saw the return of Agadir on the economic scene. Agriculture and Fisheries to allow the city to develop a major port. Canneries are built and becomes the first Agadir sardine port in the world. This business has never ceased, Agadir remains today the first fishing port in the country.

Unfortunately, February 29 1960, at 11:47 p.m., the city is ravaged by a terrible earthquake which will be 15 000 deaths. Almost all the houses are destroyed in seconds. The whole country is very moved and reconstruction of Agadir is a national challenge. Two years later, the city rising from the ashes ... in compliance with earthquake standards.

Today, Agadir is an important economic hub, thanks to its port. Morocco's second resort town after Marrakesh, the city is known for its beautiful seaside resort.

vestiges of the past disappeared
Agadir is a modern city located on an exceptional site. A beautiful bay spreads its 20 km beach illuminated by the sun in 300 days this year.
The city is renowned for the quality of its hotels, its restaurants and sporting facilities. Many activities (jet skiing, diving, fishing, sailing, tennis, golf, horseback riding, dance ...) are proposed. In summary, Agadir delight all vacationers seeking relaxation.
However, all guests will not be satisfied from the beach and sun. Some would like to find a face of traditional Morocco.
Destroyed in 1960 by a terrible earthquake, the old Agadir no longer exists. The only vestiges of the past the city you will find the museum or the ruins of the Kasbah . Note the presence of a site, the new Agadir medina, built as a tribute to the Moroccan craft industry and contain the characteristics of a traditional medina. Apart from these two examples, Agadir is devoid of genuine traditional monuments. The modern city is still worth visiting, especially the Museum of Berber culture . Synonym
vacation, Agadir is the ideal stage before embarking on trips to the hinterland, the Souss Massa National Park , Anti Atlas and the Sahara. This is where you can discover another side than that of modern Morocco.

photos is here http://photos.linternaute.com/paysville/185247/agadir/1/

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And bein I was tagged!

Regulation:

1)-Put the link of the person you tag

2)-Set the rules on your blog

3)-Mention six things / habits / tics non important about yourself

4)-Tagging six people at the end of your ticket by putting their links

5 )-Warn directly on their blogs people tagged


So what are you want to know?

1 - I hate doing dishes

2 - I have to lose 14kg

3 - I am 22 years married to an Indian

4 - food blogs I visit every night

5 - I am registered dasn a sports club but I rarely go I'm a big feniente

6 - I do not know what to say lol

's my turn I Montague


mamatkamal http://moroccancuisinemarocaine.blogspot.com/

Jenate http://oujda59.canalblog.com/

Kouter http://culinarydelights.canalblog.com/

oumsohaib http://oumsohaib.canalblog.com/

samouha http://passionsosaveurs.canalblog.com/

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Lamb with Apples Apples

Ingredients:

250g meat
4 apples

1oignon

1tbs stepping (or oil)

1 tsp salt

1 / 2 tsp white pepper

1 / 4 turmeric

1 small stick

1 / 2 tsp cinnamon

3 sprigs coriander

Preparation:

In amrmite putting the ford or rancid butter, chunks of meat and chopped onion.

Add spices salt, pepper, cinnamon, turmeric, a glass of water and simmer 1 / 4 hours

Turn meat add sufficient water

Stir in apple slices the last 10 minutes and al soupaudrer with cinnamon powder (you can also add a tbs of honey).

Enjoy hot

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L has apple is a fruit (in fact, a false fruit ) fleshy, almost spherical shape, depressed at the top and base, pulp homogeneous (unlike pears containing cells sclerotized or stony). Some old varieties had forms particular, as the small apple rather flat and star-shaped pentagonal , or pigeonnet of Rouen, on the contrary very elongated. The lemon pippin English, old cooking apple, had the shape and color of a lemon .

Its size varies by variety and growing conditions . Color at maturity, ranging from green "apple" in red more or less dark through a variety of intermediate pale green, yellow, orange or color more or less panachées.Au top of the fruit (side opposite to the insertion of rake), we can see the remains of the sepals dried. Indeed, the apple comes from a merger so-called " inferior ovary and adherent, that is to say that the perianth , including sepals and petals lies at the top of the ovary and the latter is welded to the floral receptacle .


On the botany, apple is a fruit complex, intermediate between Bay and drupe . Some botanists call " piridion " this type of fruit, typical of the tribe Maleae . In a cross-section can be seen at the center, pips (seeds) to the number two in each of the five boxes of Ovarian initial surrounded by a sclerotized envelope (which recalls the core of a drupe), the set is itself surrounded by a thin pulp, which is the development of the lining of the ovary. Then a thin fibrous membrane marks the separation from the container which was considerably thickened to form the bulk of the fruit flesh. So that what we eat has been the nature of a Induver is the envelope of the fruit, the latter constituting the core.

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Lequivalences

What equals a tablespoon?

5 grams : oatmeal, tea leaves, shredded cheese.

8 grams : cocoa powder, coffee beans.

10 grams ground coffee, water.

12 grams flour, potato starch.

13 grams : chicory

15 grams butter, granulated sugar, salt, cream, oil.

18 grams: milk rice.

20 grams : granulated sugar, coarse salt.

25 grams : syrup.

liquid : 1.5 cl. (Cl)

What equals one teaspoon (or tea)?

One teaspoon = 5 grams for salt, sugar, flour, farina, semolina ...

A teaspoon = 0.5 centiliter (cl) for the liquid.

Equivalences various

1 knob of butter = 4 g rams
1 knob of butter = 15 g rams
1 pinch = 3 to 5 grams

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Conversions & Pizza grilled eggplant with shrimp

Ingredients:

Puff

Tomatoes Grilled Eggplant

mincemeat

Parsley

1 tsp mustard

Salt, pepper and ginger

Olive

Grated

Preparation:

- In a pan put a tablespoon of olive oil and add ground meat.

- Roll out the puff pastry on a plate or in a mold

- Brush with mustard

- Cut the tomatoes into slices and arrange over batter.

- Sprinkle with a little cheese and parsley

- Add minced meat and slices of aybergines

- Sprinkle with remaining cheese

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Grand liner

Ingredients:

- Puff pastry

- shrimp

- chapignons

- Leek

- Parsley and coriander

- Olives

- Cheese

- salt and pepper

Preparation:

Fry the finely chopped leeks in a little oil Olive after cut mushrooms. then add shrimp. poiverez salt and taste.

Remove from heat and add parsley, coriander découpés.Dans olives and a plate roll out the dough to have the frommage (I used the frommage the laughing cow for the croque monsieur ) spread your filling on one half and couverrez cheese and close by the second half of dough.

Padigeonnez Chasson with the egg yolk and decorate with linseed (zeri3et alkattan).

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Pastilla fish crown

Ingredients:

250g white fish fillet (I used the Panga)

250g peeled prawns 250g

cocktail seafood

1 small bunch parsley

3 cloves garlic chopped

1 small lemon confit or half a large

1 pack leaf green olives pitted brickdes

salt, pepper, chili Esplette, a pinch of cumin

melted butter

Oil

Preparation:

Heat a skillet put 2 tablespoons of butter, oil and fish cut into cubes

Sauté until done, which varies depending on size cubes.

Same for the shrimp and seafood

chop the parsley, olives and lemon confit

In a bowl mix the fish, shrimp and seafood stir in parsley, lemon, olives aissi as salt, pepper, cumin, and chili s'ésplete.

Sandwiching 4 sheets briks we brush ahead with melted beuure

Cut 2 sheets of 2 to strengthen the base.

Place the stuffing by spreading out the pieces equal

Rabbatre leaves the outside interier then brushing with butter to soften

Cut 2 sheets in 2 to hide the openings (always with the brush butter)

Place in an oven at 6th between 15 to 20 requires that the leaf is golden brown without it burns.

PS: If you use one type of line the pan well with oil and butter.

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Ras el hanout رأس الحانوت

The Ras-el-hanout consists of 27 different spices: turmeric
, white ginger, black pepper , long pepper allspice, cinnamon from India, Cubeb, cardamom, pepper monks, ginger, lavender, mace, cassia, clove, cumin, nutmeg, belladonna berries, grains of paradise, rose buds, Asclepiadaceae fruit, mace, galangal, iris, el gouza asnab, sedge and other variety of nutmeg.

This list is as indicative because in reality each apothecary "ataar" has its own blend, and everything depends on the mix of ingredients. To date no "Aatar" has agreed to deliver these assays.

Furthermore, it should reinstate two ideas. Indeed, there are countless recipes on the net or even cookbooks with this spice. Yet its use in our kitchen is very limited! It is mainly used in winter or in preparations for therapeutic purposes such as pigeon broth for the birth, as this spice is also called "mssakhen" which literally means "heats" because it relieves colds and other minor ailments winter! Moreover, "ras el hanout" literally means "head shop", ie it the ultimate in demixing spices. also some Moroccans have the bad habit of a certain numberof mixture nicknamed "ras el hanout" when he had nothing to do with the spice of origin! Also, it is clear to the apothecary know what you find: ras el hanout mssakhen, ras el hanout tagine for ....