INGREDIENTS (for about 4 jars like "good mom" 2 boxes crushed tomatoes 4 red sea peppers canned 500 g onion 10 cl balsamic vinegar 650 gr jam sugar Peel, cut onion into cubes. the vegetables...

Onion and tomato jam

INGREDIENTS (for about 4 pots type "good mom"
2 boxes of crushed tomatoes and 4 sea red peppers that can be found canned 500 g onion
10 cl of balsamic vinegar
650 gr of jam sugar

Eplucher , cut the diced onion, put the vegetables in a saucepan and mix them with the sugar and vinegar.

Bring to a boil and let simmer for 15 minutes. regularly and skim if necessary, plunge jars and lids and put them on a clean cloth to dry.

Check if jam is taken by pouring a teaspoon over a cold saucer.If the jam freezes, it is ready, if it is not the case, continue cooking a few minutes.

Fill the pots to the edge, screw the lids and return the pots to chase the air. Leave to cool and tags ....

Onion and tomato jam
Onion and tomato jam
Apple pie in my way
Apple pie in my way

A completely improvised Tartopom. Ingredients a puff pastry, four medium sized apples of 150 cl of cold whole cream, three tablespoons of sweetened condensed milk, vanilla flavor, 100 g of sugar 50 g of butter. Preheat your oven ......

Pear/speculos improvised verrine
Pear/speculos improvised verrine

For 5 generous verrines (I use glasses ... so it's very generous ......) 1 box of pears in syrup 1 package of speculos roughly crushes a little liquid caramel 500g of milk 6 yellow 70g of caster sugar 1 packet of vanilla sugar......

Rolled tartiflette with cook'in
Rolled tartiflette with cook'in

Ingredients: 350g firm-fleshed potatoes 6 eggs 150g sliced ​​onion (1 onion) 1 pinch of Espelette pepper 100g grated Gruyère 1 pinch of salt 1/2 Reblochon 4 slices of Bayonne ham or white Preheat your oven at 170 ° then place ......

Puff pastry Surimi boursin
Puffer apero Stockin surimi

Ingredients: 2 or 3 puff pastry 1 jar of garlic and garlic cooking balsam 9 cup of surimi preheat your oven to 200 ° chop the surimi, not too fine either .. in a bowl mix the surimi emitters or chop with the bishinette cuisine, mostly......