Miscellany with some water We have each our gustatory history! Syrups have big advantage to allow you to sweeten your drink at your leisure. Recommended proportion is 1 volume of syrup for 5 – 7 volumes of water. Make nice experiments by passing of the plain water to the soda water: you will have feeling that perfumes are directly transported by...
Read more +Green salad
Prepare an irresistible lettuce. Dispose it in a tian and salt it. Before serving, pour over some olive oil and a net of syrup of savory or of marjoram. Turn and suffer !
Read more +Melon
Choose a good melon cantaloupe melon (you know, the one who is green in outside and orange indoors! To choose him, the best technology is to smell him!). Prepare him (in edges, in half or in pieces in a tian). Pour over a little syrup (in the choice: basil, thyme lemon, mint or of tarragon). Suffer! You won’t eat a melon anymore without syrup Eloïde !
Read more +Tiramisu
Tiramisu in the syrup of thyme lemon and lemon: For 4 persons: 3 big cool eggs, 100g of caster sugar, 250g of mascarpone, 24 sponge fingers, 10cl of syrup of thyme lemon. Cream: clarify eggs. In a tian, take whites up in firm snow. In another tian, whiten yellow with the sugar. Add the mascarpone and blend with a whip to the point of getting a smooth...
Read more +Foie gras
Cut up your cool foie gras in edges of one centimetre in thickness. Glaze generously your stove of syrup of marjoram or of tarragon and heat up over a gentle heat. From the beginning of the boiling of the syrup, put the edges of foie gras in the frying pan. Let return about one minute and turn the edges of liver. Withdraw at the end of one minute. Be of use...
Read more +