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I remember from my vacation in Sicily, southern flavor and especially the friends of my parents when they invited us to eat there was always this white pizza I tasted. So hop this afternoon I decided to make one as I ate there. Just a good pizza dough homemade, from the very good flavored olive oil with basil I buy in the dock olive Lyon (sale on the net here ), salt with herbes de Provence and pepper. It is a pure delight.

Will I give you my recipe:

250 ml of water at 35 °

450 grams of flour

3 teaspoons of olive oil in the

basil 1 package yeast

1cuillère coffee

salt Olive oil for brushing Salt

Herbes de Provence Pepper

Mix yeast with water

Make a well with the flour pour the yeast mixture

Add the olive oil, salt

Mix well and knead the whole 10 minutes

Make the dough rise for 30 minutes at room temperature (20 ° minimum)

Degas the dough by kneading it again

Brush a large pan (pie For my part) of olive oil

Put your dough in pan by spreading it with your hands (it makes a thick crust pizza or 2 spread thin crust pizza roll)

Drizzle generously with of olive oil with basil

Put some coarse salt with herbs de provence, salt or more pepper rosemary

at your convenience

Bake at 200 ° for 10 to 15 minutes, it must remain white is cooked but

* To taste hot as an accompaniment to meats Italian

* you can add parmesan before cooking but I love it as simple as possible.

you soon .... Maud M

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Pizza In the kitchen of Marco Pirrone

This time I get into the kitchen of Marco Pirrone talented photographer. I am very touched by this interview because he bears the surname of my maternal grandfather. We all have two origins of Sicilian ... Go enough about my life, I leave you with the talented Marco.

Maud: Hello Mark, thank you for answering my interview.

Marco Pirrone: Hello Maud, you can call me 'Marco' this is my real name. I am Italian of origin on the side of my father. Thank you for you to interview me.

Maud: For those who do not know you, can you give us a small presentation?

Marco Pirrone: I'm American by birth and I lived 18 years in the United States. I lived in France between the ages of 6 and 12 years old and I'm back at the age of 24 years. I am a professional photographer (fashion and art) for 10 years. Before that I was a filmmaker.

Maud: What is your favorite cuisine (Italian, French, Moroccan etc ...)

Marco Pirrone: My favorite cuisine is Italian cuisine and the second largest Asian food especially Thai food.

Maud: Are you more salty or sweet?

Marco Pirrone: I'm pretty salty sweet although I need from time to time.

Maud: Do you take pleasure in cooking, for your family and friends?

Marco Pirrone: Yes, very much. I cooked a lot when I lived in the south of France or the products are excellent. I cook very simple dishes from these products that guarantee a memorable result.

Maud: If you had to seduce a girl with your kitchen, what would you do it to eat?

Marco Pirrone: I do not know if it would be very attractive but in any case that inflame the senses. I could start coming in with anchovy paste and fresh vegetables or a bowl of goat dried tomatoes with a hint of fig. For the main course, a shoulder of lamb 7 hours with garlic and shirt and mashed potatoes creamy truffles. Depending on the season, I will accompany all this with a side of the Luberon, Chateau La Verrerie or Coteaux d'Aix Rosé, Domaine des Glauges. To change all that, for dessert, I suggest a sorbet of cassis. It would be for special occasions. To seduce her every day, anti-pasti various input and then I would make a nice plate of rigatoni Di Cecco with my homemade sauce with tomatoes and eggplant. With the same wines!

Maud: To finish this interview, will you give us the recipe that you take pleasure in doing?

Marco Pirrone: I like to please so I cook all that brings pleasure to prepare. From tableware to gut, I try to share tastes leaving a trace. A guest happy makes me happy. I can not prepare something that I do not.

Maud: Thanks Marco, it was a real pleasure to have you among my interviewees?

Marco Pirrone: Thank you Maud for me to devote a space on your blog.

Marco Pirrone's book, called "novel of a climb" in Verlhac Editions is on President Sarkozy, he devoted himself to fashion photography and you can find its different projects on art, warmth site. And he always makes short films for the world of fashion.

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Heart of Jade (T1)

Volume 1: The secret masks
Author: Kristoff Valla
Editions: Matagot (2010)
Number of pages: 336

Back Cover:

There are over 2200 years, China ...

To avenge his family, Su Yi, a village girl, binds a pact with the dragon Long Dao. She became the Jade Heart, implacable avenger. Years later, facing a threat ancestral to which it appears to be related, the warrior out of his solitude and reconnect with old companions. Against the sect of Masks, it's destiny, and soul ...

My opinion:

It is with great pleasure that I had the opportunity to read this book, which I tried for two reasons:

- the first is that history located in the East and specifically in China. Like everything related to these countries, their history, their customs, their habits ... And even if the work here is classified as category "youth", I can assure you that must be followed to not get lost and digest what the author tells us. In addition, his writing is far from simplistic though it is not complicated. I do not recommend it for children too young and I think 12 years is the minimum age for this book.

- the second is that it made me think of another series, "Young Samurai" that I adored. I thought I read elsewhere about the same here but after reading I was wrong. Indeed, the two series are totally different but equally interesting one than the other. We do not see here training and learning at the battle of Heart of Jade (although I wish it were the case that the book is really full) but we follow through China where wars rage.

is discovered different clans, alliances, corruption, and sword fights ... There is everything to do a very good book combines legends, historical discoveries and adventure.

Despite my present occupation, I have only 4 days to read. This means it reads as fast and as it is taking even if, personally, I was baffled by some minor details.

Firstly, the characters do not really name: Heart of Jade (known initially it was called Yi Su), Black Heart, Blood Moon, Three Truths, Thousand Blades Iron Fist of Bronze ...

I will not name them all because there are some but I admit I struggled at times to remember who was who. I was just lost and I had to reposition myself in the context memory to get back in the characters. It is not obvious to manage this way of naming players even though I thought it was original and well thought out.

The author, from that angle, makes us enter his own world, even if he still uses the ancient history of China to locate its development. It adds to this a feature that I had no idea who I was quite surprised: the hours are not expressed as a habit but in this way: "hour of the rat", "hour of the Ox", "dog time" .. .

Again, it is difficult to detect in time when you do not know when it is in the day. There is a glossary at the end of the book that explains all this but I do not see myself stopping my reading to go take a peek. And at the same time, this approach is an excellent way to totally immerse themselves in ancient China that the author takes us.

Overall So, the book is worth some attention and we find it. Despite a few reservations for me, the whole is very good and makes you want to continue the trilogy. We want to continue with this quest Heart of Jade. It focuses on several characters, are wary of others, but curiosity is always present and fueled.

The book itself is superb and is complemented by a travelogue with exquisite designs, to better understand what can we escape being played including the geopolitics of the Warring States (fifth century av. BC to -221) as it was in this period that the story told us. Not easy to understand everything but very interesting to learn and discover. I look forward to also read the Volume 2, The Mists of yellow springs, released in January.

I greatly thank Mathilde of Editions Matagot to be partnering with my blog. I made a discovery that I pretty much intend to continue.

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We count on you .... Financial

it lasts 25 years and more and more people are hungry. So me talking food on this blog, I could not not talk about collection of restaurants heart. Because we do not know what tomorrow will bring, we might need it one day or another, someone you love can benefit. So great initiative of Michel Colucci many years ago, but he did not think that every year more and more people would need the restaurants of the heart. So me despite my situation (mom solo with three children) I would give some products during the collection of restaurants from the heart to be held on March 4 and 5 in Carrefour stores. And if everyone did that, or give a little, it'd be great. Because in 2011 we have more right to be hungry or be cold.
If you also want to participate the operation is very well explained here and remember for a ticket blogger posted 10 meals will be offered to restaurants heart. Simply post on your blog talking about the transaction and send an email with a link to your blog here.

addition of 16 to 22 March for 4 Danone products purchased at discounted Carrefour and Carrefour Market, a dining restaurants will be offered to the heart. So more than ever
ON BEHALF OF YOU.

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with raspberry

I love finance and I am only too rarely. In my freezer I had a few raspberries from last summer and suddenly I decided to make my cupcakes scented with my raspberries.

For 4 large financial (equivalent to 4 muffins)

2 egg whites

25 grams of almonds

25 grams Flour t 55

30 grams of butter

50 grams of sugar

4 raspberries

Mount eggs until stiff

Melt Mix butter

, butter and icing sugar in Chinese history, ground almonds and flour sifted all 2

Then add the egg whites and mix gently

Put your preparation in flats in paper, add a raspberry in each mold

Bake 12 minutes at 180 °

you soon

Maud M

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change catalog: Manitou Koha! Popular Series

Manitou library catalog will be available until Friday, March 11 at 15h. We will then migrate to the new Koha catalog, which will be online Monday, March 14. All active transactions in your user folder Manitou (loans, reservations, fines, etc..) will be transferred to Koha. Important

• There will be no loan documents Friday, March 11 from 15h to 17h. Please plan your activities accordingly.
• If you create search folders in Manitou, they will not be transferred. If you want to keep, you must print to be able to recreate yourself in Koha.
  

For further information, please contact Alexandra Lavallée, ext 6884.

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Bloggers can help restaurants of the heart: a note posted, an email sent blogueurs@restosducoeur.org to give the link on your ticket and 10 meals offered by Danone and Carrefour


After 25 years of commitment, Eating the Heart organize their annual collection to provide meals to the needy. 4 and 5 March in all hypermarkets and supermarkets throughout France, customers will be asked to purchase and donate to the Heart Eating the products they need. On this occasion, more than 41,000 volunteers will be on hand to collect the products, along which also will mobilize 3,000 employees of Carrefour and Danone.

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Want to read a series of books, but you do not know which one? Come see what we have at the campus library for Charlesbourg.

Since the beginning of the session, are exposed to the campus library, several series of popular books just waiting to be borrowed by you.

You can even book lover or not, we suggest new series you've ever read, but hurry, as the exhibition continues until Friday, February 25.

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In the kitchen of Michele Fitoussi

Maud: Hello Michele, thank you devote time to answer my interview.

Michele Fitoussi: Thank you, Maud, pleased to meet you. And congratulations for your site.

Maud: For those who do not know you, can you give us a small presentation?

Michele Fitoussi: I am a journalist (columnist for ELLE), writer, screenwriter. I wrote a dozen books, essays, novels, documents. I adapted plays by American authors (Israel Horovitz, Eve Ensler) and I am trying to write one.

Maud: What is your favorite food?

Michele Fitoussi: Without hesitation pasta in all forms with a preference for simplicity: penne or spaghetti al dente, cherry tomatoes, olive oil, garlic, basil and parmesan. I love a holiday in Italy, Sicily or Sardinia, foam at the mouth of great restaurants.

Maud: Are you more salty or sweet?

Michele Fitoussi: Sale but a little low in the summer for Italian ices specifically

Maud: Take you enjoy cooking for your family and friends?

Michele Fitoussi: Yes, with pleasure, but I do it less now that my two children no longer live at home. I was testing the dishes on their .... They had become quite demanding I must say, and both love good food, good restaurants, good products, and also cook for their friends.

Maud: As yesterday was Valentine's Day that would be your ideal menu for a romantic dinner?

Michele Fitoussi: It depends on the mood. Let the pasta with truffles. I leave my boyfriend choose the wine but no champagne .. I do not like. I prefer white wine, burgundy or pinot gris.

Maud: To finish this interview, will you give us the recipe that you take pleasure in do for you, your family, your friends?

Michele Fitoussi: J 've had some very classic, the veal stew, the stew, osso bucco. But the one I am most easily is the lemon chicken.

For four base is a chicken cut into eight pieces, but I add legs or wings depending on the number of guests, I always Congelo. I'm back in a big cast iron casserole with a little olive oil, garlic (two cloves) and onion (Two). I use frozen willingly.

I add saffron and spigol to color, fresh ginger (but frozen is fine), and after, as I have in hand, one or two sliced fennel, artichoke hearts or frozen or both, or eggplant (the Picard are grilled nicely).

I add parsley and fresh coriander (half a bunch each,), salt, pepper. And I Mid wet dish with a lemony chicken broth (or water + bouillon Ariake maggi + lime). And I melt over low heat for half past one. Plus it's cooked and better. The day-ahead is even better. At the last minute, I warm up, I add two lemons cut into pieces. I parrsème fresh cilantro, I correct the seasoning.

And I serve with couscous or rice.

Maud: Thank you Michele, it was a real pleasure to interview you.

Michele Fitoussi: With pleasure

The latest book by Michele Fitoussi was released in October 2010: Helena Rubinstein, the woman who invented the beauty (Grasset)

Site book

But you can also find Michele Fitoussi on his slog.


you soon
Maud M

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Small vanilla cookies for Valentine's Day for a coffee lover's blog

Yes we can not escape it. Today it smells like marshmallows everywhere, there are little hearts to each window, lovers cooing more than ever. So even I do not break the rule, I put a little "Valentine" on my blog.

For thirty cookies: 300 grams of flour

150 grams soft butter 100 grams sugar

1 egg 1 pinch salt

1 teaspoon vanilla extract Combine all
ingredients to a smooth paste
Roll dough 1cm thick on a work plan
Using a cookie cutter, make your Cookie
Put on a baking sheet lined with parchment paper
Bake 10 to 12 minutes at 180 °
Cool your cookies

For the frosting: 6 tablespoons
curved icing sugar
2 tablespoon milk (or water)
few drops of food coloring if you want to color the icing
Mix well for a smooth preparation
Save if you want 2 / 3 drops of food coloring Glaze
your cookies using this preparation (I am using a pastry bag with the sleeve having the smaller hole and cif spoon to smooth the whole)
Allow the glaze during 3hours minimum

For a coffee break "valentinesque" successful:
He put the song that speaks to you every 2 such as "Love Is Blindness U2 "
Make him coffee he prefers Arpeggio Roma or with the help of George
drag him a little cake Home made ice on the edge of his cup
Write a short love note

❤ A love without love letters, it does not. * Jean-Marie Poupart * ❤
you soon
Maud

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Télématin rose in February 2, 2011

Excuse me the bad video quality but I could not get on the website of TV France the end of the show so I filmed my screen computer with my iphone.
you soon
Maud

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cod fillets with citrus

Cod is my favorite fish and I cooking in many ways, and tonight I decided to cook with citrus, because I had oranges and lemons Bio to go. I'm glad this little right out of my imagination.

For 4 people you need: 2 large

cod fillets 1 lemon 1 orange bio

organic olive oil, salt, pepper

Cut your fillets of cod in large pieces and place in an ovenproof dish
Sprinkle a dash of olive oil, salt and pepper Cut your
organic orange slices without peel and then cut slices into your butt
Cut lemon into thin slice
Put your on your tips citrus pieces of cod
Bake at 150 degrees for twenty minutes (watch because it depends on the thickness of your fillets of cod) * Eat
with wild rice is divine

you soon
Maud

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The grooved by Krokette

Krokette My Love sent me a recipe she likes to do. And that's good because I love the fluted. So soon I will give you her recipe with a little note from him:

Bordelaise adoption, I'll let my little recipe for making canelés your own without breaking the bank ... Knowing when to make that same canelés, already there is not no secret, it is imperative pan canelés ... (I found mine for under 10 euros at Tati!)

Ingredients for 20 spline:

* 125g flour

* 250g caster sugar

* 2 whole eggs + 1 egg yolk

* 1 tablespoon rum

* 50cl Milk

* 50g butter

* A vanilla bean.

Preparation: In a bowl, combine flour and sugar then add eggs and rum.
Put in a saucepan with milk and butter to boil with the vanilla bean.
Mix in the bowl inside the saucepan.
Allow the dough a bit (me, I leave three hours)
Fill 2 / 3 mussels previously buttered dough.
Zoom, 50 minutes in oven at 240 °
note, the spline is removed from the mold while still hot.

And now ... Bon appetit

you soon

Maud M

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A little dedication to CieldeQuimper that makes us think every Friday

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Panna Cotta Cream of chestnuts in his bed of chocolate sauce

As Eleonora I decided to make little hearts with the panna cotta for Valentine's Day. But I, who loves the cream and chocolate brown this combination was obvious. (With a thought for the pretty Zamouri Cahty and David). Go said enough, I give you my recipe.

For the panna cotta:
20 cl
cream 20 cl milk 1 / 2 skim
4 sheets of gelatin
2 bags
vanilla sugar 200 grams of chestnut
Heat the milk with the cream and vanilla sugar
Meanwhile put the gelatin to soak in cold water
Just before preparing cream / milk / sugar vanilla boils remove from heat
Drain your
Mix gelatin in large bowl with milk / cream / sugar with chestnut cream and gelatin molds
Put in your
Leave to 4 hours in the refrigerator or 40 minutes in the freezer


For the chocolate sauce:
200 grams of chocolate
20 cl cream 1 knob of butter

Melt the chocolate in a bain marie in the cream and butter
Stir regularly to have a certain homogeneity
Remove from heat when all is melted
Let cool, put your sauce and add your chocolate panna cotta (plural panna cotta)

you soon
Maud

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