VLOGMAS | Décoration et Cadeaux de Noël, Projet Maison et Recettes Réconfortantes | Alice Esmeralda

Hello everyone, welcome to this new video, today I find you for a vlog. We are in school, it's Saturday, December 6th and today I'm going to make a Christmas tree. So yesterday I reassembled my treehouse, all the decorations, my two huge garlands of milk of 300 lights each, I don't know why I took so many. Seeing where the Christmas tree was stored, I'm pretty sure I'm going to find a lot of spiders as I unfold the branches. In fact, it's probably the last Christmas tree I'm going to make here in this apartment. I may still be here next year, but I don't think I'll have time to take care of making a Christmas tree. So let's go for the decoration, but first I'm going to make sure I'm really well in the place. Yeah, let's go outside, we can hang out on the beach without freezing, yeah isn't that amazing? In Christmas times, we'll be chilling and having a good good time. And there you go, this tree is all decorated. It took me a lot of time, but I think it's mainly because I was filming while I was doing it. It's the third year I've had this artificial tree. It's not too fake, I just regret that it's not a little more touched on the thorns, but it's okay, if you don't look at it while it's glued, it looks good. And so, to unfold the thorns, I used my anti-cutting gloves that I put on when I use my mandolin to cook. But it's super resistant, it avoids too much skin irritation with the thorns. Anyway, I'm glad to see that they have a double use to protect my hands. I really love them. It's 5.30 p.m., I'm going to go out for a little shopping. I'm also going to go to Picard because they released their Christmas collection. And there are a lot of little vegan things that are here this year and that I really want to try. I really went shopping, I was mostly missing vegetables and fresh products. At Picard, I decided not to buy everything because I'm limited in terms of space, but there were really a lot of things that I wanted. I took a vegan log, which is new. They released most of the vegan logs that were already there last year, but this one really made me want it. First because it is super beautiful, and for vegan logs, I admit that I'm starting to get tired of the fruity flavors, so the almond hazelnut is greedy and it's perfect. Then I took some small aperitif snacks with two different flavors. We have butternut quenelle with chestnut poilé with 4 spices and cashews. And then my blood carrot leaves, polenta with coconut milk, beet condiment and spicy sesame seeds. It looks very good to me, delicious. And to finish, I also took a snack of butternut, sweet potato and ginger. So there you go, I took all that and I hope it will be very good. But in general, with Picard, I am rarely disappointed. I couldn't help but open the shower to make sure it looks like the photo, and I'm not disappointed. As it is worth it, you can have it. And no, but really, it is super beautiful. Then in vegetables and fresh products, I took carrots. I use it a lot to make soups and broths. Then I took a little brown to make a risotto. I will show you the recipe a little further in this video. I took some sweet potatoes that I eat by cooking them in the microwave for 5 to 10 minutes. It's really super simple and quick to do. I took zucchini, I use them a lot in soups. Then I have leeks that I like to use instead of onions. I find that it changes and I use it a lot in soups. Then I have clementines, a little piece of ginger that I will use in a broth with garlic. I will also show you the recipe in this video. Really, it is super good, so I can't wait to share the recipe with you. Then I took a coconut yogurt, but to be honest, I think I remember that I like it, but not crazy either. I prefer natural soy yogurt and I eat it with compote for dessert. I also took coconut milk, always for my thai broth. And then I saw this in the concentrated milk section and I thought I would try it to make milk jam by cooking the can for an hour in the microwave. And finally, I took soy milk again, my favorite of all time. It is this one that I find at Intermarché. It is organic, French, rich in calcium and with a super pleasant taste. It is perfect, I love it too much and I recommend it to you. So that's it for tonight's mini shopping haul. For tonight's dinner, I'm going to prepare a little thai broth. I'm going to put a little leek, a carrot, a half zucchini. I'm also going to put a little bit of coriander and lemon that I take frozen from Picard. I also added a little bit of ginger. I'm also going to put rice vermicelli that I cut a little. In fact, these are very classic rice vermicelli that can be found in large surfaces. I'm also going to put half a box of coconut milk. And then I'm going to put a little bit of this chicken broth, which is vegan. So there is not a gram of animal matter in this broth, it is artificial chicken flavor. It adds a little flavor, but if you don't have any, you can simply use classic vegetable broth. So I'm going to start by cutting my vegetables into a mandoline to give them a pretty thin shape. I use a mandoline that has small teeth like that to be able to cut the vegetables very finely. It changes from the broths I'm used to, so right now I like to make this little recipe. Oh la la, I love this broth so much. If I had small black mushrooms, I would have put some, it would have been perfect. But already with this cold, it feels so good. And since it's not a well-mixed, velvety soup, the vegetables are whole, it holds better to the body. So it's light, but satiating. It's perfect for the evening. I'll see you this morning, it's Sunday. And so yesterday I told you that it was probably the last time I made my Christmas tree here, without giving you more explanation. So what's happening is that I'm in the middle of a house construction project, with a purchase of land, but with the stories of Covid and pandemic and confinement, it's not too easy at the moment to see on the long term, but to have a visibility over a year. So I don't know what will happen in a year. But anyway, this morning I have to go to the field, because it really needs to be freshened up and that we have a good brush cut, and then we can plant the house. So here is the field. The goal of the game is to do something as clean as our neighbor on the left did. So this is what it looks like after several hours of brushing. I think we did a good job. And now we're going to go home because it's really cold and it's starting to rain. Come on, let's go, I'm too cold. To warm up, I made myself a little hot chocolate with a very creamy mousse in a Christmas mug. I used this chocolate which is caramel, not butter, but salted caramel. It's super good, it's as good as it's expensive. And I used ProVamel's plant solution, which can be found in large quantities, and which has more of a grilled almond taste than a bitter almond taste. I made my little mousse technique with my caftira piston, and I think it still makes a very natural mousse. I'm going to prepare dinner tonight. So I'm going to make some fries that I'm going to cut into a mandolin, so I'm sure they'll have a regular shape. I'm going to season them with smoked paprika and olive oil. It's a super good mixture that I love. I'm also going to make my little cheddar sauce, which you can find the recipe in my sauce e-book. I'll put the link in the info bar if you're interested. And I'm also going to accompany it all with caramelized red onions, deglazed with soy sauce. So there you go, it promises to be very greedy. So I cooked the potatoes in the microwave oven for about 10 minutes to make a pre-cooking. I'm going to season them, then I'm going to put them in the oven at 200 degrees for 15-20 minutes, until they're golden brown. I have a lot of potatoes, but if we reduce the quantities, we can reduce the cooking times and the pre-cooking. I think the light won't really do justice to this dish, but I love it. It's really good, very comforting. I'm not going to pretend to call it a poutine, but it's still well-inspired. It's between poutine and cheese nachos. The important thing is to enjoy it. Today I'm going to do a little sewing day, since I still have Christmas gifts to finish. I'm making little boxes like this for my girlfriends and my family, and I still have a few more to do. By the way, if you're interested in doing it yourself, I've already posted the tutorial on my channel, and I've received a lot of photos of the creations. It made me really happy. I'm really happy that you liked the tutorial and that you wanted to get started. So I'm going to take care of that today. I think it's going to take me all day. In any case, I'm going to do my best today to be able to get out of bed later. Since this year is a bit special, I didn't film any special Christmas menu videos. The ideas are ready, but I didn't want to do it this year. I prefer to wait for better conditions. So everything is ready, but we'll have to wait until next year. Until the last minute, I didn't know if we would still be confined or not. So I didn't know if I was going to film it, if I was going to put my energy into it or into something else. I'm going to be able to spend Christmas with my family this year, but I think the plan is more to spend time together rather than cooking. So we're probably going to take things already done, like at Picard, for example. Since they have a lot of vegan options, it's going to be very easy. Anyway, this year is a bit special, and I really hope that next year everything will be over and that things will go back to normal. For tonight, I prepared a risotto inspired by risotto corn, which I have already shown you the recipe on my channel, but there are a few twists in the ingredients. I'm going to make 2-3 servings just to have leftovers. So I use 100 grams of rice Arborio. You can use an onion, but I use leek white. And I'm also going to put a little bit of rosemary. Here I have the equivalent of half a box of corn. I like it with the potiron, it's going to give it a nice sunny color. For the seasoning, I have a bay leaf, a clove of garlic, a little bit of dry white wine. I also use a lot of beer yeast that I use instead of parmesan. I also need olive oil and broth. I still use the one with chicken, without chicken. I also have the one with beef, always vegan, which I bought in an Asian grocery store. And I love them a lot. I put the details of the ingredients and the recipe in the info bar for this one and for all the others in the video. So the risotto is ready. I'm going to add a little bit of vegan parmesan from the brand Violife, which I bought on the official vegan shop website. I will put the link in the info bar if you are interested, because it is really very good, I like it a lot. And I'm also going to add a little bit of pepper to decorate it and for the taste too. To finish this vlog, I wanted to show you the result of the milk jam test. So after diving in the water for more than 4 minutes, it caramelized well, but the texture is a bit liquid and grainy. The taste is not bad, but we will say that it is more of a caramel than a real milk jam. If they made the same product with soy, I think the result would be better. That's it for this video, I hope you liked it. I send you lots of big kisses and I'll see you very soon. Ciao!