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Small shortbread quite simple and quick to do. 
A touch fun to fill a rainy afternoon with my mini chocolate Miss. 
I found the recipe on the blog Hanane , recipes circulating on the net a lot and seemed to me friendly. We have tested and tasted with great pleasure.

for a batch of shortbread (about 40) 
120 g soft butter half salt 
100g icing sugar 
1 tsp vanilla sugar 
10 ml oil 
1 egg 
50 g almond powder 
350 g flour 
1 tablespoon baking powder chemical

150 g of dark or white chocolate for decoration

Remove the butter from the refrigerator at least one hour before starting. 
Once the butter is soft, preheat oven to 180 degrees. 
In a bowl or the bowl of your food, strongly mix the soft butter with the icing sugar and vanilla sugar. The mixture should become creamy. Add oil, egg and mix well. 
Finally add the almonds, flour and yeast. Work the dough to make it homogeneous. 
Make small balls with the dough and flatten slightly. Place on a baking sheet covered with baking paper. 
Draw "stripes" on each cookie with a fork (press lightly with the tines of the fork on each crushed ball of dough) 
Bake for 12 to 15 minutes 180 °. The cookies should remain very clear but be just cooked. They are a bit soft at the exit of the oven and not harden later. 
Cool cookies. 
Melt in double boiler or in the microwave the chocolate. Highly stir when he still has a few unmelted pieces, they will melt with the heat of rest and everything will be smooth. 
Dip each cookie into melted chocolate (dip half the cookie) and place on a sheet of paper parchment. Allow to dry in the open air before eating.

    

So we tasted and very cute little shortbread, to the delight of my mini miss chocolate. Mr. chocolate shortbread found them too. 
I had more than half salt butter, I used the soft butter with a large pinch of sea salt.

You can put dark chocolate or white chocolate for decoration and sprinkle with colored sprinkles or chocolate until the chocolate hardens. 
You can also put the coconut or almond slivers of chocolate.

These biscuits will keep several days in an iron box.

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I love the combination goat and small spinach in filo pastry triangles are often on the menu in the chocolate family is quick to make, relatively lightweight and infinitely variable ....

Here is a new recipe with these two products.

4 people : 
5 sheets of pastry 
200 grams of drained frozen spinach 
100g fresh goat cheese 
Salt and pepper

without thermomix : 
Cook frozen spinach time necessary. Put them in a strainer and squeeze to let go all the water. 
Mix the spinach with goat cheese. Salt and pepper. Book.

Cut the pastry sheet in half. Fold each sheet in half two to obtain a band. Remove one end of the strip a curved teaspoon of stuffing and fold the sheet to form a triangle.Return the pan in the last triangle or paste with egg white. 
Bake the triangles few minutes in a pan with a little oil or bake for 15 minutes after having brushed with melted butter or 'olive oil. They can be enjoyed as soon as they are golden brown.

the Thermomix : 
Cook frozen spinach time necessary. Put them in a strainer and squeeze to let go all the water. 
Put the spinach in the bowl of the Thermomix and add the goat cheese. Salt and pepper. Mixer speed 4 for 10 seconds. Scrape the sides and book.

Cut the pastry sheet in half. Fold each sheet in half two to obtain a band. Remove one end of the strip a curved teaspoon of stuffing and fold the sheet to form a triangle.Return the pan in the last triangle or paste with egg white. 
Bake the triangles few minutes in a pan with a little oil or bake for 15 minutes after having brushed with melted butter or 'olive oil. They can be enjoyed as soon as they are golden brown.

Verdict: It's good and fragrant. I tried to make triangles without mixer spinach by putting some spinach and a little goat the result is different and good too. The whole family enjoyed chocolate.

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This recipe was inspired by a small salad that I find in my organic store. I love it as much as by its taste crisp and melting different ingredients.

I therefore propose a version can be simplified this salad but good.

4 people : 
1 bulgur mixture of glass and dried quinoa (20 cl or 120 to 150 g) 
a small piece of shallot 
200 g of whole cooked chestnuts jar 
75 g hazelnuts 
parsley 
2 tablespoons cider vinegar 
1 tablespoon olive oil 
salt, pepper

Cook the grains according to the instructions (12 minutes for mine) Drain and cool. 
Chop finely the shallot. Coarsely crushed hazelnuts. 
In a bowl put the seeds, shallot, finely chopped parsley, hazelnut pieces. Add the chopped chestnuts. Add the vinegar, oil, salt and pepper.

Stir gently to avoid crushing the chestnuts. 
Serve chilled.

I love this salad ... we can dispense with the shallot without worry. We can use another dressing but I pierces the cider vinegar is well suited (I tried with Melfor I found it bland)

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It was that day a little comforting breakfast for my mini miss chocolate. For a change of crepes and pancakes varied as I often do at home, I put a bit of semolina in my pancake batter. The result is soft and nice.

for a dozen pancakes:

2 eggs 
30g caster sugar 
50g fine semolina 
1/2 teaspoon baking powder 
50 g flour 
100 ml milk 
1 pinch salt

In a large bowl, beat eggs with sugar. Add the semolina and mix well. 
Add the yeast, flour and milk. Stir briskly to avoid lumps.

Heat a nonstick skillet with a little butter or oil and pour small ladles of batter so have a small round pancakes. Cook over medium heat. When the surface is filled with small bubbles, flip the pancakes and cook for a moment on the other side.

hot taste with jam or honey.

verdict: I loved those little pancakes I found fluffy. Mini Miss Chocolate has been found that it was too egg (should not put one egg?) 
They are very very yellow, I do not know if this is due to the addition of semolina or the color of the eggs from my chickens. 
It's a small flat very very quick to do that can offer a breakfast or a snack nice house.

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I had a cookie recipe for a taste of children to take home. Looking at the pictures on the net I came across two-colored cookies that I found really nice. I took the idea by adapting the recipe with my own habits.

I tested several recipes. I give you now my favorite version. 
This recipe is very quick to perform, less than 30 minutes, cooking time range, enough to taste a small improvised.

for 20 cookies around (depending on size) 
150g brown sugar 
100g butter 
1 egg 
200 g flour 
1 teaspoon baking powder 
100 g chocolate chips (or crushed chocolate for me) 
1 pinch salt 
1 pinch of vanilla extract 
1 tablespoon unsweetened cocoa

In a bowl, put the butter cut into cubes. It is better to be a little soft. 
Add brown sugar, salt, vanilla. Mix with a fork (mash the butter with a fork to incorporate the sugar) 
Add egg, continue mixing with a fork. 
Add the flour, baking powder. 
Pour half of chocolate chips or crushed chocolate and stir to incorporate them into the dough. 
the dough should not be too closely linked, it must have a sandy appearance. 
Separate into two pulp and add in a bitter cocoa and mix with a fork and then with your fingers. 
Make small balls and assemble a black ball of dough and a white ball of dough. 
Place the two-color balls of dough well apart on a cookie sheet lined with parchment paper. 
Add on top the rest of the chips. 
Bake oven preheated to 180 ° 
Bake for 10 to 15 minutes (depending on size of cookies) 
I 20 shaped cookies with this paste and I cooked for 13 minutes.

  

They are soft and crispy. 
You can put butter half salt instead of sweet butter or some sweet butter to bring a little touch of flavor, do not put a pinch of salt in this case.

I made a first batch with white sugar and crushed chocolate, the result is visually attractive because cookies are lighter but are less crispy, more melting. Children preferred the second version of the same if they had loved the first.

bicolour white sugar cookies

If your butter is not soft, cut it into small plots, overwriting the butter with a fork it will blend easily. I use a fork to mix because it allows the dough to not be too homogeneous. I find that cookies are best when the dough is very homogeneous, with lumps.

Not to flatten the dough balls, it stretches slightly during baking. If the raw dough is too flattened cookies will not be swollen and bulging (you can even flatten less than the pictures and let the ball-shaped, they will flatten thereafter) 
For good cookies must a suitable cooking. If you cook too long they will be crunchy, crispy outside and in. 
For them to be soft in (chewy) and crispy outside must stop cooking when the cookies are still soft, they harden on cooling.

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Last week, I tasted a savory cake made ​​by my neighbor Petitegentiane she had associated goat cheese and peppers. I loved the mix of perfumes and as I still had a bit of pepper and a little goat I improvised a little soft savory recipe.

12 small soft (fingerprints hemisphere Demarle) 
2 eggs 
6 ounces of olive oil 
6 cl white wine 
100 g flour 
1/2 teaspoon baking powder 
1 pinch of salt 
50 g goat cheese (log) 
30 grated cheese (emmental) 
50 g of cooked peppers and chopped 
40 g mascarpone

In a bowl, whisk the eggs with mascarpone and a pinch of salt and pepper. 
Add the wine and oil, mix well. Add the flour and yeast. Add the grated cheese and the previously cooked peppers and cut into pieces .. Cut the goat cheese into small pieces and fold into the batter.

Spoon batter into muffin cups or in impressions silicone.Faire bake at 180 degrees (preheated oven) for about 15 minutes. Soft should be lightly browned. 
Serve when cooled.

verdict: these savory pastries are very soft, they do not look like muffins. The association and goat pepper is nice. I put the mascarpone but I'm not sure that this is really necessary. Try it without.

You can add herbs (basil or chives) or a touch of spices (eg curry) 
For the eyes, use peppers of various colors ...

Do not make this recipe into a cake pan, cutting would be too difficult. Prefer individual portions

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