250g of crystallized sugar 15cl of water a small half lemon 1 small piece of alum stones like a pea (I did not put) 1 teaspoon of glucose syrup, or 1 spoon of honey 25ml of water of orange blossom Pour the water into a saucepan ...

Oriental honey

250g of granulated sugar

15cl d water

a small half lemon

1 small piece of stone alum as a pea (I did not put)

1 teaspoon of glucose syrup, or 1 spoon honey bee

25ml orange blossom water

Pour the water into a saucepan with the caster sugar. Add the lemon as well as the alum stone. Let simmering then add the spoon of glucose syrup. Cover and cook for about 30 minutes. The syrup has thickened well and has a beautiful amber color. Then add the glass of orange blossom water and continue cooking for another 5 minutes.

Pour the syrup into the previously sterilized jars. Use the honey once cooled.

I use this terrine for the aperitif, each slice (thin) cut in half and served on a slice of toast and a slice of pickle. Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch parsley ......

250g almond powder 250 g caster sugar 1 lemon 2 small eggs 10 cl orange blossom water briouates: 16 brik leaves or filo paste 30 cl sunflower oil 75 g toasted sesame seeds honey syrup: 250 g of caster sugar ......

Hello everyone, Having returned to a day job and different from that of caregiver, I do not have too much time to try new recipes. The time I take my marks and I get used to this new job and these new ......

Ideal for the aperitif ... Ingredients 3 eggs 150g of flour 1 sachet of yeast 10cl of oil. 12.5 cl of milk to heat slightly 2 chicken cutlets 3 cases of grain mustard in the old Salt pepper. Preheat the oven to 180 cuts the cutlets in ......