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You sleep and eat in this scenery, the father Scrub and Passe-Partout await you ....

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NOTE THE CLOSING DATE FOR APPLICATIONS 10 AOUT 2009

Go dizziness, head in air or other birds always fill in the transitions, consider registering.

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list of competitors included 2009 vintage

01) Richard ODES SDIS73
02) Lionel VAYRES SDIS73
03) Sylvain LE PALABE SDIS73
04) Thomas NOT SDIS74
05) Michel JOUTY SDIS74
06) Rodolphe LECIRE SDIS31
07) Noël Benoit Jean SDIS06
08) Daniel BEAUJEAN SDIS56
09) Jean Marie ROLANDO SDIS81
10) Maurice Chirol SDIS07
11) Claude Sarraute SDIS32

12) Philippe TANCRÈDE SDIS31

13) Patrick CANTE SDIS81

14) Didier Laisy SDIS81

15) Bernard LUBREZ SDIS30

16) Marc BALBONI SDIS 84

17) Celine DUVAL SDIS 81

18) Jean-Paul Rippert SDIS 84

19) Alain OF LONG SDIS 06

20) Christian JOUANGUY SDIS 56

21) Gerald BORGEY SDIS 73

22) Psylvia HUG SDIS 06

23) Christophe DOMBECK SDIS 59

24) Pierre-Olivier WOLTER SDIS 73

25) Laurent CHOQUART SDIS 73

26) Gwénaelle VELO SDIS 12

27)Gaspard MILLOZ SDIS 73

28) Eric GIRARD SDIS 65

29) Michel ENJALBERT SDIS 34

30) Denis NICOLAS SDIS 39

31) Robert CABAGNI SDIS 84

32) Yann HENRY SDIS 37

33) Philippe COUVREUX SDIS 37

34) CARRE Bernard SDIS 65

35) COURREGES Philippe SDIS 65

36) COURREGES David SDIS 38

37) Olivier Sylvain SDIS 39

38) Nicolas Gagnet OPEN

39) Jacques CASTERA OPEN

40) Marc BRUS OPEN

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flight on 23/05/2009 at Aussois

On Saturday, May 23, I had a visit from a competitor wanted to know at first the joys of flying at high altitude.

After some explanation of the local upper air, we are slender or rather threw in the air, vultures showing us the way of heat, it takes a few laps to reach the limit of the day 3300 meters.


This challenger 6th place (and yes another opponent for Lulu) , was so thrilled with the day he filed his case completed immediately and went to spread the word on the piedmont .

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Coquillettes with rillettes (8 ProPoint)


Source: Weight Watchers

Serves 4:

280 gr shells
4
shallots 1 teaspoon of margarine to 60%
185 gr mushrooms paris
1 teaspoon veal
1 tablespoon heavy cream to 3%
80 g lighter Rilett
Salt, pepper

Cook the pasta. Meanwhile, peel and mince the shallots, wash and slice the mushrooms.

In a stove nti-stick sauté shallots in margarine, add mushrooms, cook 2-3 minutes, then sprinkle with veal stock.

Cook 2 minutes. Add cooked pasta and drained. Mix well and sprinkle with bits of rillettes. Pour the cream and pepper.

Serve immediately.

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Brick tuna and County (6 ProPoint)


Recipe from Gourmandelise Thanks Elise for this delicious recipe:)

Serves 4 persons:

4 sheets of phyllo (or Phyllo pastry)
1 can tuna packed in water of 140 g (drained weight)
1 tablespoon milk
40 gr county
freshly grated 2 tablespoons oil
Salt and Pepper

Crumble the tuna with a fork, add the grated counted, salt and pepper.

Cut each sheet of phyllo in half and fold a little each side to form a long strip.

Fold forming triangles (as Rate this video: http://www.dietimiam.com/article-11129716.html ) and fill with stuffing before closing.

Brush tops of triangles milk using a brush. Bake the triangles in the pan in two tablespoons of oil until lightly browned.

Enjoy hot.

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Beef with Chinese characteristics (5 ProPoint)


Source: Weight Watchers

Serves 4:

480 gr rumsteack
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon oyster sauce 1 white onion

120 gr Pivron 120 gr green

red pepper 150 g fresh mushrooms Paris
4 teaspoons sesame oil (or peanut)
1 teaspoon chopped garlic 1 tablespoon
grated ginger 1
tablespoon chopped chives pepper


the meat into thin strips. In a bowl, mix cornstarch with soy sauce and oyster sauce. Brush over the meat, pepper and stir. Keep refrigerated.

Peel and finely chop the onion. Seed the peppers and clean the mushrooms, cut into thin strips.

Heat 2 teaspoons oil in a wok or frying pan nonstick sauté beef sticks 2 minutes while stirring. Halfway through cooking, add garlic and ginger. Keep warm.

Heat another 2 teaspoons oil in wok or skillet, sauté onion without browning, add the peppers and mushrooms, cook 5 minutes over high heat, stirring, if necessary, add 1 or 2 tablespoons of water as and for the preparation does not stick. When vegetables are cooked, put the meat, stir for 1 minute to heat through. Adjust seasoning with salt, soy sauce, sprinkle with chives.

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Charlotte vanilla custard and framboisse (4 ProPoint)


Source: Weight Watchers

For 6 persons:

22 biscuits
1 teaspoon orange blossom aroma
250 gr fresh or frozen raspberries
2 packet instant pudding powder for unsweetened vanilla
1 liter of skim milk 2 tablespoons
fructose
1 / 2 teaspoon vanilla powder

Line the bottom of a mold with 12 biscuits lightly soaked in water flavored with orange blossom. Cut remaining cookies into 2, soaked in the flavored water and place them around the mold.

Place 200g of raspberries in bottom of pan over biscuits. Mix the instant pudding with cold milk, fructose and vanilla. Boil one minute stirring constantly. Cool five minutes before carefully pour the mixture into the pan on the raspberries.

Chill for 3 hours. Unmold the charlotte in a dish and garnish with remaining raspberries.

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Cream Fruit Salad with Vanilla (3 ProPoint)


Source: Weight Watchers

For 2 persons:

25cl
skim milk 1 vanilla pod
2 packets of vanilla sugar
2 tablespoons cornstarch
1 banana 1 pear


Pour the milk into a saucepan. Add vanilla bean, cut into 3, one packet of vanilla sugar and cornstarch. Heat and cook, stirring with a wooden spoon until a creamy liquid.

Moreover, peeling fruit and cut into chunks, sprinkle with the second packet of vanilla sugar. Cook 3 minutes in the microwave (850W power or minutes in the pan).

Remove the vanilla cream. Mix cream and fruit, place in 2 cups or glasses. Refrigerate one hour.

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quiche without pastry with leeks (5 ProPoint)


Source: Weight Watchers

For 6 persons:

2
onions 3 leeks (600 gr)
1 teaspoon of margarine to 60%

3 eggs 80 g flour
1 / 2 teaspoon baking powder 1 small
Swiss
0% 40 cl skimmed milk
A little nutmeg
60 gr grated cheese
75 gr match ham
Salt, pepper

Preheat oven to 190 ° C (th 6 / 7). Peel and chop onions. Cut the leeks into thin rounds, rinse.

Heat margarine in a nonstick skillet, sauté onions 3 minutes. Add the chopped leek and steaming do 15-20 minutes on low heat, stirring occasionally; add 2-3 tablespoons of water during cooking so that it does not stick.

In a bowl, whisk eggs, add flour and mix, add the little Swiss, gradually dilute the milk. Add salt, pepper and nutmeg. Add the cooked leeks, Gruyere and ham matches. Mix well.

Pour the mixture into a silicone mold, 24 cm in diameter and bake for 35 minutes until top is golden brown. To unmold, twice returned on a dish.

Serve hot or warm.

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Cheese Tarts (8 ProPoint)


Source: Weight Watchers


Serves 4:

180 g pastry
50 cl
skim milk 2 tablespoons cornstarch Grated nutmeg

90 g + 6 teaspoons grated gruyere
Lite Salt, Pepper

Preheat oven to 200 ° C (gas mark 6). Roll out dough into 6 small individual pie pans non-stick coating. Prick with a fork. Set aside.

Take 2 tablespoons of cold milk to dissolve cornstarch. Boil the remaining milk. Pour the mixture milk / cornstarch into the boiling milk. Mix well and cook until the sauce is smooth. Add salt and pepper, grated nutmeg.

Remove from heat, add 90g grated cheese. Pour the warm sauce on the pies. Sprinkle each tartlet with a teaspoon of grated cheese. Bake for 20 to 25 minutes.

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Beef Stroganoff Express (7 ProPoint)


Source: Maraboutchef

Serves 4:

Cooking in a microwave ond es

50 g butter 41%

1 onion, chopped 2 cloves garlic mashed
1 teaspoon paprika
250g of sliced mushrooms paris
500 grams of beef tenderloin
thinly 2 tablespoons flour
200 ml beef broth defatted
1 tablespoon of port
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
125 ml cream 3%
1 tablespoon fresh chives

Mix butter, onion, garlic and paprika in a bowl and cook, covered, 4 minutes on high power, stirring once during cooking.

Add mushrooms and cook 2 minutes, uncovered on high power. Coat meat with flour, then add the mushrooms and cook 2 minutes, uncovered on medium power.

Add broth, port wine, tomato paste and Worcestershire sauce and cook 15 minutes uncovered on medium power until the meat is done and sauce has thickened. Stir in cream and chives.

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Tagliatelle with salmon and Parmesan (9 points)

Recipe from: the internaute.com

Serves 4:

450 grams fresh tagliatelle
300g of salmon fillet
50g grated parmesan 2 onions

20 cl whipping cream 3%
10 cl white wine
1 tablespoon lemon juice
1 tablespoon garlic powder salt and pepper

Parsley powder


and detail Peel onions and cut into pieces salmon into cubes.

In a skillet, sauté onions 1 minute. Add the salmon cubes, salt and pepper. Add garlic and 2 tablespoons of parsley powder. Leave fry 3 minutes, then reduce heat.

Deglaze with white wine and lemon juice. Sprinkle 20g of grated parmesan, then simmer gently, covered for 20 minutes. Once salmon is cooked, stir in the cream and stir. Adjust seasoning if necessary.

Boil a large pot of water, add 2 pinches of salt, dip the noodles.

Once the pasta cooked, drain them, place them on plates, add the mixture over salmon, onions and cream, then sprinkle with Parmesan cheese.

Serve immediately.

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Caramelized Pear Crumble and biscuit (3.5 points)


Source: Cyril Lignac

For 2 persons:

2 pears
4 speculoos
10 cl of cream to 3%
4 teaspoons of butter at 20%
2 tablespoons fructose
1 pinch sea salt

Peel and cut pears into pieces.

In a pan, put to cook fructose on low heat until a light caramel.

Remove from heat and gradually add the cream and return to simmer, stirring constantly, gradually increasing the temperature until the cream thickens.

Preheat oven to 180 ° C.

Crush the biscuit with a rolling pin to get rather fine crumbs. Cut butter into small pieces.

In a bowl, combine biscuit with butter. Knead with fingers, the result should be quite grainy. Add pinch of salt.

In small ramekins, place the pears and caramel mix. Cover with crumble and bake for 10 minutes.

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Pancakes (1 point per pancake)


For 12 pancakes:

150 gr flour 1 egg

1 egg white 210 ml skimmed milk 210 ml water

20 grams of butter at 20%
1 pinch of salt

In a bowl, put flour and salt. Break the egg-y, add egg whites and mix until a smooth paste.

Fold in gradually the milk and water, then add the melted butter. Beat this batter well enough liquid.

Cook the pancakes by pouring a little batter into a hot frying pan over high heat. Made immediately travel the dough to spread very thinly.
When a pancake is cooked on one side, flip and let cook until it comes off easily.

With an electric mixer, work is even simpler: Put all solid ingredients and liquids both in a bowl, mix and beat a few seconds.

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coquilettes chorizo risotto and parmesan (8 points)

Recipe from The Meals on Manue Thanks;)

Serves 4:

80 g parmesan (not grated) 100 gr

spicy chorizo 350g of macaroni
10 cl dry white wine 2 bouillon cubes
poultry

1 onion 20 g butter 20%
a drizzle of olive oil salt and pepper

Peel and chop an onion, fry in a nonstick pan.

Add macaroni and onion and stir for 1-2 minutes. Pour the white wine and stir until evaporated. Dissolve bouillon cubes in 1-liter boiling water and set aside.

Wet then shells with the hot chicken stock little by little. Reduce heat and cook until the pasta had absorbed all the broth.

Peel chorizo and cut into thin slices (to reserve some for training). Grate 60 gr parmesan and chips made with the rest. Cut butter into small cubes. Add the chorizo in the shells, then the cubed butter and grated Parmesan. Make

on plates and sprinkle with shaved parmesan and slices of chorizo and pepper. Drizzle with olive oil before serving.

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Cake Tuna (3 points)


Source: Weight Watchers

8 servings:

300 grams of canned tuna in brine
100 gr flour 1 teaspoon baking

2 eggs 10 cl

skim milk 1 tablespoon oil
50 grams of grated cheese Salt
, pepper

Preheat oven to 200 degrees.

Crumble the tuna and set aside.

In a bowl add the flour, baking powder, eggs and gradually add the milk and oil, and tuna and Swiss cheese. Add salt and pepper.

Pour the mixture into a loaf pan and bake in silicon for 40 minutes. Taste hot, warm or cold depending on your preference.

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Apple Cake Express (3.5 points)

8 servings:

I used a round pan silicone 22cm

25 gr melted butter 20%
3 apples
2 yogurts with 0% 125gr
240 gr flour (3 yogurt pots)
80 grams of fructose (1 pot of yoghurt)
1 teaspoon baking
1 packet of vanilla sugar 2 eggs


Preheat oven to 200 degrees.

Melt butter. Butter the pan and reserve the remainder.

In a bowl, whisk the yogurt, eggs, vanilla sugar and fructose. Add flour and baking powder.

Peel apples, remove seeds and cut into thin slices. Added to the preparation and the remaining butter.

Bake for 25 minutes.