Quinoa by idées cadeaux livres [download ebook pdf]


  • Full Title : Quinoa
  • Autor:  idées cadeaux livres
  • Print Length: 
  • Publisher: 
  • Publication Date: 
  • Language: 
  • ISBN-10: 2761934008
  • ISBN-13: 978-2761934008
  • Download File Format: epub

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Pleins d’idées pour incorporer le quinoa à votre menu quotidien !

Sans gluten, pauvre en lipides, riche en oméga-3, en protéines et en fer, le quinoa est un ingrédient clé pour ceux qui souhaitent avoir une alimentation saine caractérisée par une grande variété de mets et de saveurs. Bouilli, rôti ou moulu en une farine nutritive, ce superaliment a sa place dans votre assiette du matin au soir et en toute occasion.

Que ce soit dans une nourrissante salade de thon aux haricots, une pâte à pizza fine et croustillante, un surprenant sauté de bœuf à la mandarine ou un scone aux épices riche en fibres, laissez-vous charmer par la grande polyvalence du quinoa et découvrez 150 recettes originales, délicieuses et totalement sans gluten.

 

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rs of the way and bake for 20 minutes. Remove the cupcakes from the oven and place on a wire rack to cool completely.

Trains

Goods train

royal icing (page 8)

square cake board (48 × 48 cm)

± 28 thin oblong marshmallows

hundreds and thousands

7 rectangular wafer biscuits

10 rectangular biscuits (5 × 3.5 cm)

15 medium-sized round biscuits (± 4.5 cm in diameter)

48 mini Marie biscuits (or similar)

4 sugared jelly-ring sweets

1 apricot sweet

oblong liquorice allsorts

36 Tennis biscuits

4 marshmallows

wooden skewer

toothpicks

small sweets for decorating

green-coloured coconut (page 9)

TRAIN TRACKS

Spread a stripe of royal icing diagonally across the cake board. Place the oblong marshmallows in two rows, opposite one another and about the width of a Tennis biscuit apart. Sprinkle the hundreds and thousands on the wet icing and set aside for a few minutes until it hardens. Cut the wafer biscuits in half and use some royal icing to attach them to the marshmallows as shown, to form the tracks.

LOCOMOTIVE

Stick two Tennis biscuits together with royal icing to form the base of the locomotive. For the next layer, cut one of the biscuits in half. Start the second layer by attaching a half-biscuit to one end, then a whole biscuit and the second half-biscuit. This will strengthen the base. Attach a stack of about 10 square biscuits to the back end of the base. Stack the medium-sized round biscuits and attach them to the front of the square biscuit stack, as shown.

Stick two mini Marie biscuits together with icing. Repeat until that you have 8 double biscuits. Leave to dry and then attach four double biscuits to each side of the locomotive.

Use royal icing to stack four sugared jelly-ring sweets and attach them to the front end of the locomotive. Attach the apricot sweet to the top of the chimney stack. Cut the oblong liquorice to the same length as a Tennis biscuit and attach it to the front of the locomotive, at the base.

WAGONS

Stick two Tennis biscuits together with royal icing. Halve the marshmallows and attach two marshmallow halves to the Tennis biscuits, using royal icing. Stick two more Tennis biscuits together with royal icing and attach them to the marshmallows. Attach Tennis biscuits to all four sides to make the wagon.

Use the wooden skewer to make a small hole in the front biscuit of the wagon. Cut the oblong liquorice allsorts into 3-cm lengths. Thread a piece of liquorice halfway onto a toothpick and insert the other end of the toothpick into the hole in the biscuit.

Stick two mini Marie biscuits together with icing. Repeat so you have four double biscuits for each wagon. Leave to dry, then attach two double biscuits to each side of the wagon.

Repeat these steps to make another three wagons. You need four wagons altogether.

Place the locomotive and wagons on the track. Use royal icing to attach them, if necessary.

Decorate the train using a variety of small sweets. Load the wagons with sweets of your choice.

Spread royal icing over the rest of the cake board and sprinkle with green coconut.

MAKES 1 TRAIN WITH 4 WAGONS

Tunnel cones

yellow, black and brown fondant

glacé icing (page 8)

10 ice-cream cones

variety of small sweets

green butter icing (page 8)

10 Marie biscuits

sugar paste flowers

non-toxic marker pen

water

Roll out the yellow fondant and cut out circles. Roll out the black fondant and cut thin strips for the X-shape. Attach the strips to the yellow circles using a little water. Do this at least a day ahead so they can dry completely.

Cut out tunnel shapes from the rest of the rolled black fondant and attach to the ice-cream cone using glacé icing. Roll out different sized balls of the brown fondant and attach around the edges of the black tunnel shapes.

Fill the ice-cream cones with a variety of small sweets.

Place the green butter icing in a piping bag with a star nozzle. Pipe a circle of icing stars around the edge of the Marie biscuit, then press the biscuit onto the open end of the cone to seal the sweets inside. Press a few sugar paste flowers into the icing while it is still wet.

Using the non-toxic marker, write an ‘R’ (for ‘railway’) on either side of the ‘X’ on the yellow circles.

Stick the yellow circles to the tip of the ice-cream cone using butter icing. Set aside until the icing has hardened.

MAKES 10

Train track biscuits

brown fondant

grey butter icing (page 8)

10 Marie biscuits

liquorice strips or black fondant

water

Roll out the brown fondant and cut strips measuring about 6 mm wide and 40 mm long. Poke holes into each end using a wooden skewer. Using the tip of a knife, make marks on the strips so they resemble wooden sleepers. Set aside to harden.

Spread a thick layer of grey butter icing on the Marie biscuits.

Press four strips of the brown fondant into the icing, spaced evenly.

Cut the liquorice strips to the same length as the Marie biscuits. Use a little water to stick these on top of the fondant strips, to form the rails.

MAKES 10

Chocolate bar train

white and milk chocolate

20 square liquorice allsorts

10 mini chocolate bars

30 round sugared jelly sweets

10 oblong liquorice allsorts

5 round liquorice allsorts

80 Smarties

Melt the white and milk chocolate in two separate bowls in the microwave.

Using the melted white chocolate, stick two square liquorice allsorts together and then attach them to one end of the mini chocolate bar. Stick three sugared jelly sweets together and attach them to the front of the liquorice allsorts, as shown. Set aside until the chocolate has set.

To make the chimney, attach an oblong liquorice allsort on top of the jelly sweets, using melted white chocolate. Cut the round liquorice allsorts in half and attach one half to the front of the mini chocolate slab using melted milk chocolate.

Finally, stick four Smarties to each side of the mini chocolate slab, using melted milk chocolate, for the wheels.

Set aside until the chocolate has set.

MAKES 10

Wafer biscuit train

20 wafer biscuits

royal icing (page 8)

10 marshmallows

20 wafer biscuits, halved

40 large round sweets

40 small round sweets

10 square biscuits

10 star-shaped sweets

20 flat square sweets

Stick two wafer biscuits together with royal icing. Attach a marshmallow to the front of the wafer biscuits, using a little icing. Stack four of the halved wafer biscuits together and place upright behind the marshmallow, to form the cabin. Set aside until the icing has hardened.

Use royal icing to attach two large round sweets to each side of the biscuits to make the wheels. Stack four small round sweets and place on top of the marshmallow to make the chimney.

Attach a square biscuit on top of the upright wafer biscuit stack to form the roof of the locomotive.

Finish off the train by attaching a star-shaped sweet to the front of the marshmallow with royal icing to make the light, and attach square sweets to the sides of the cabin, for the windows.

MAKES 10

Liquorice allsorts train

long flat liquorice strips

95 square liquorice allsorts in different colours

royal icing (page 8)

oblong liquorice allsorts

round liquorice strips

100 Smarties or mini chocolate buttons

variety of small sweets

round cake board or plastic party plate

LOCOMOTIVE

Cut a flat liquorice strip so that it is long enough to fit three square liquorice allsorts next to each other. Stick two square liquorice allsorts together with royal icing. Repeat twice more. Attach the stacks on top of the liquorice strip so that it is completely covered. Attach an upright square liquorice allsort to the back stack of square liquorice allsorts to form the cabin. Cut a piece of liquorice to the same size as the liquorice allsorts stacks and attach it to the cabin to form the roof. Using royal icing, attach an oblong liquorice allsort to the front stack to make the chimney. Set the locomotive aside until the icing hardens.

Cut the round liquorice strips into lengths slightly wider than the square allsorts. Use royal icing to attach three strips underneath the locomotive and attach mini chocolate buttons to each end to make the wheels. Finish off the front of the locomotive by attaching a Smartie or mini chocolate button for the light and a piece of flat liquorice for the cowcatcher. Set aside until the icing hardens.

WAGONS

Cut the flat liquorice strips into pieces long enough to fit two square liquorice allsorts next to each other. Stick two square allsorts together with royal icing. Repeat, then attach the two stacks to the liquorice strip so that it is completely covered. Set aside until the icing hardens.

Cut the round liquorice strips into lengths slightly wider than the square allsorts. Use royal icing to attach two strips beneath each wagon and attach Smarties or mini chocolate buttons to each end, to make the wheels. Decorate the wagons by attaching different sweets using royal icing.

Spread the royal icing on a cake board or flat plate. Arrange the locomotive and wagons on the surface and set aside until the icing hardens.

MAKES 5 TRAINS WITH 3 WAGONS EACH

Marshmallow mini trains

10 marshmallows

10 lollipop sticks

coloured chocolate (page 8)

orange and white fondant

40 Smarties

10 oblong liquorice allsorts

non-toxic marker pen

Push a marshmallow onto a lollipop stick so the marshmallow is horizontal.

Melt the coloured chocolate in the microwave. Dip the whole marshmallow into the melted chocolate and hold it upside down so the excess chocolate can drip off. Set aside until the chocolate has set.

Roll out the orange fondant and cut out circles, using a cutter the same diameter as the marshmallow. Attach these to the front of the marshmallow with a drop of melted chocolate. Using melted chocolate, attach two Smarties on either side of the marshmallow, for wheels, and an oblong liquorice allsorts on top, for the funnel. Set aside for a few minutes while the chocolate sets.

Roll small disks of white fondant for the eyes and press them onto the orange circles. Roll small balls of orange fondant for the noses and attach them to the faces (use a tiny drop of water to help them stick, if necessary). Add the mouth, eyebrows and dots in the eyes with a non-toxic marker pen.

MAKES 10

Railway sign lollipops

yellow and black fondant

10 flat lollipops

water

non-toxic marker pen

Roll out the yellow fondant and cut out circles the same size as the lollipops (two for each lollipop). Stick the circles to both sides of the lollipops, pressing the edges together so the fondant completely encloses the lollipops.

Roll out the black fondant and cut it into thin strips. Use a little water to stick the black ‘X’ shapes to the yellow circles.

Using a non-toxic marker pen, write an ‘R’ (for ‘railway’) on either side of the ‘X’.

MAKES 10

Train biscuits

different colours of fondant

silver balls (dragées)

royal icing (page 8)

variety of small decorations

40 Tennis biscuits

water

white sugar pearls or dragées

Start by preparing all the fondant shapes. You need: 10 locomotive shapes in different colours, 10 small yellow squares (windows), 10 black strips (chimney), 30 squares in different colours (the wagons), 90 black circles (wheels) and 40 thin black strips (to connect the wagons).

Press a silver ball into the centre of each wheel. Spread a little royal icing across the top of each wagon, sprinkle some decorations on top and set aside until the icing hardens (then shake off any excess decorations).

Spread the Tennis biscuits with royal icing and top with different sections of the locomotive and wagons. Using a little water, attach the wheels. Press a few white sugar pearls into the icing above the chimney, to create smoke.

Set aside until the icing hardens.

MAKES 10 TRAINS WITH 3 WAGONS EACH

Finger biscuit train

30 square sweets

royal icing (page 8)

sugar pearls or dragées

10 finger biscuits

flat liquorice strips

120 Smarties

10 oblong liquorice allsorts

Decorate 20 of the square sweets by dipping one edge into royal icing and then into sugar pearls (pearlised cake beads) or dragées. Set aside until the icing hardens.

Spread the top of the finger biscuit with royal icing. Place an undecorated square sweet on its side at the front end of the finger biscuit (to form the locomotive). Place a decorated square sweet next to it, for a wagon. Cut the liquorice strips into short lengths, dip the ends into royal icing and use the strips to connect the square sweets. Add one more decorated sweet and set aside until the icing hardens.

Attach two matching Smarties to each side of the square sweets, for the wheels. Using royal icing, attach an oblong liquorice allsort on top of the undecorated square sweet to make the chimney. Set aside until the icing hardens.

MAKES 10

Monsters

Party monsters

10 ice-cream cones

variety of small sweets

blue butter icing (page 8)

10 Marie biscuits

small ring-shaped sweets

different coloured fondant

non-toxic marker pen

Fill the ice-cream cones with an assortment of small sweets.

Fill a piping bag with blue butter icing. Using a star nozzle, pipe icing around the edge of the Marie biscuit and press the biscuit over the end of the ice-cream cone to seal the sweets inside. Press small ring-shaped sweets into the butter icing. Set aside until the icing hardens.

Shape the heads and hats out of different coloured fondant (use the photo to get ideas). Press the head onto the end of the ice-cream cone, place the hat on the head and add a small fondant ball to the tip of the hat.

Roll out some white fondant and cut out small circles. Stick these to the head, for the eyes.

Use a non-toxic marker pen to add the rest of the facial features.

Set the cones aside until the fondant has hardened.

MAKES 10

Make-your-own monster

butter icing in different colours (page 8)

variety of small sweets for decoration

20 small bowls

10 un-iced cupcakes (either bought or homemade, see page 9)

10 plastic knives

Divide the butter icing and sweets equally between the small bowls.

Give each child an un-iced cupcake, a plastic knife, a bowl of icing and a bowl of sweets, and let each child create his or her own cupcake monster!

MAKES 10

Monster faces

coloured chocolate (page 8)

5 Marie biscuits

5 Tennis biscuits

white, black, blue and red fondant

non-toxic marker pen

Melt the chocolate in the microwave. Place the biscuits on a wire rack and pour the melted chocolate over the top. Place small bowls beneath the rack so that you can re-use the chocolate that drips off the biscuits. Set aside until the chocolate has set.

Roll out the white fondant and cut different sizes of circles to make the whites of the eyes. Also cut small triangles to make the teeth. Roll out the red, blue and black fondant and cut smaller circles to complete the eyes.

Make faces by sticking the eyes on the biscuits using melted chocolate. Use a non-toxic marker pen to add dots to the eyes and to draw different mouth shapes. Add the teeth using a little melted chocolate.

MAKES 10

Marshmallow monsters

30 marshmallows

10 wooden skewers

coloured chocolate (page 8)

white, orange and black fondant

non-toxic marker pen

Thread three marshmallows onto each wooden skewer.

Melt the chocolate in a deep bowl in the microwave. Dip each skewer in the melted chocolate so that all three marshmallows are covered as one unit. Hold the skewer upside down and allow the excess chocolate to drip off. Set aside until the chocolate has set.

Roll out the white fondant and cut out circles. Using a little melted chocolate, stick the circles to the front of the top marshmallow, to form the eyes. Shape the arms from orange fondant and the mouths from black fondant. Attach to the marshmallow using a little melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

One-eyed monster lollipops

red, yellow and white fondant

10 flat lollipops

water

non-toxic marker pen

Roll out the red and yellow fondant and cut out 10 red and 10 yellow circles the same size as the lollipops. Stick one circle on each side of the lollipop, pressing the edges together so the fondant completely encloses the lollipop.

Roll out the white fondant and cut 10 small circles for the eyes. Using a little water, stick a single eye onto each lollipop.

Use the non-toxic marker pen to add a cross for the other eye, as well as a mouth.

MAKES 10

Monster eyes

green, blue and black fondant

10 jawbreakers

water

Roll out the green and blue fondant and cut out circles. Press a circle onto each jawbreaker, using a little water to get it to stick, if necessary.

Roll out the black fondant and cut out smaller circles. Use a little water to stick these in the centre of the green or blue fondant.

Set aside until the fondant hardens.

MAKES 10

Quicky sticky monsters

white fondant

10 lollipops in different colours

water

non-toxic marker pen

Roll out the fondant. Cut out a variety of small circles and stick them onto the lollipops. Lollipops are usually sticky, so the fondant should stick but if not, use a little water.

Use a non-toxic marker pen to add the other facial features.

MAKES 10

Crazy monsters

coloured chocolate (page 8)

10 marshmallows

white and black fondant

non-toxic marker pen

Melt the chocolate in the microwave. Dip the marshmallows halfway into the melted chocolate and hold them upside down to allow any excess chocolate to drip off. Set aside until the chocolate has set completely.

Roll out the white fondant and cut small circles. Using a little melted chocolate, stick the circles onto the chocolate-covered marshmallow to make the eyes. Roll out the black fondant, cut mouth shapes and stick to the marshmallows with melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

Monster apples

10 small apples

10 wooden skewers

coloured chocolate (page 8)

white and black fondant

water

non-toxic marker pen

Wash the apples and dry them completely. Remove the stalks and insert a wooden skewer in each apple.

Melt the chocolate in the microwave. Dip the apples in the melted chocolate until completely coated. Hold upside down until the excess chocolate has dripped off. Place on wax paper until the chocolate has set.

Roll out the white fondant and cut out circles. Using a little melted chocolate, stick the circles onto the dipped apples to form eyes. Roll out the black fondant, cut out mouth shapes and stick them onto the apples using a little melted chocolate.

Use a non-toxic marker pen to add dots to the eyes.

MAKES 10

Finger monsters

coloured chocolate (page 8)

10 finger biscuits

rainbow vermicelli

white and black fondant

non-toxic marker pen

Melt the chocolate in the microwave. Dip the finger biscuits in the melted chocolate so three-quarters of the biscuit is coated. Hold the biscuits upside down to allow any excess chocolate to drip off. Before the chocolate sets, press the biscuit into the vermicelli, for the hair. Place on wax paper until the chocolate has set completely.

Roll out the white fondant and cut out small circles. Using a little melted chocol

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