Mail-Artists Food Details

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Mail-Artists Food Details

Mail-Artists tend to eat sometimes special things, maybe not even connected to the mail-art they send out. Share your favorite food end recepies with IUOMA-members in this group. Lets make a cookbook together.

Members: 30
Latest Activity: on Wednesday

Discussion Forum

Where is your favourite Restaurant?

Started by RJ - Moderator. Last reply by Linda Ward Jul 16, 2011. 17 Replies

Where is it, what do you normally order, and where is it located. Include a photo if you can!

What is your favourite Food?

Started by Ruud Janssen. Last reply by Skybridge Studios Nov 8, 2010. 12 Replies

What is the kind of food where all other thoughts vanish and you want to eat?

What is your favourite Drink?

Started by Ruud Janssen. Last reply by Angie & Snooky Nov 7, 2010. 21 Replies

The question tells it all. What do you drink when you had the choice?

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Comment by Hélène LAGACHE on December 5, 2009 at 10:14am



Pour 8 "gros cannelés"

1/4 litre de lait
une gousse de vanille(ici)
25 g de beurre
50 g de farine
125 g de sucre
1 œuf entier + un jaune d'œuf
Faire bouillir le lait avec les graines de la gousse de vanille, puis y faire fondre le beurre.
Dans un saladier, mélanger le sucre et la farine, ajouter l'œuf + le jaune d'œuf et mélanger jusqu'à l'obtention d'une pâte sans grumeaux.

Ajouter le lait bouillant en mélangeant, jusqu'à l'obtention d'une pâte assez liquide et sans grumeaux.
laisser refroidir la pâte complètement, au minimum 1 heure (ou même toute une nuit si possible).

Mélanger à nouveau la pâte puis remplir le moule à cannelés au 2/3 (car ça gonfle pendant la cuisson)
mettre dans un four préchauffé à 260°C pendant 5 minutes, puis baisser la température du four à 180°C et laisser cuire pendant 65 minutes. **la cuisson est très importante pour la réussite de la recette**

Laisser refroidir avant de démouler.
Les cannelés se conservent dans une boite hermétique pendant plusieurs jours.
Comment by Graziella Scotese on December 5, 2009 at 2:21am
MEXICANITALICHINESE RECEPT
OLIO PICCANTE AL PEPERONCINO.
CHILI PEPPER OIL.
Take chili pepper,10-15 for an half liter of olive oil.cut in quarters,or at your fantasy tell,and put to strain with a bounche of salt for few hours. Mix with the oil and bottle. Live the time work some days) to mix the flavours. When you taste you have the energy to make lot of new very warm post-cards,THC,stamps etc.
Try it, and after let me know !
Love to everybody from Graziella

Comment by Lorraine Kwan on December 1, 2009 at 8:54pm

A recipe from Everywomen's May 1953
Comment by Chantal Laurin on December 1, 2009 at 3:34pm
Génial, Ti ! Thank you ! :-D
Comment by RJ - Moderator on November 28, 2009 at 6:37pm


My version of the traditional Pea Soup as I made it last week. Off course the text is in Dutch too.
 

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