Activities Archive

New JeBouffe shop in Second Life

Posted 23/01/2012 By Francois

The new JeBouffe shop in Second Life

Always looking for new ways to keep in touch with our readers and to give peoples other ways to discover our cookbooks, we are proud to announce the opening of our new shop in the Second Life virtual world.

This storefront will allow us to expand our circle of contacts and give us a new way to interact with our readers.

The JeBouffe shop in SecondLife

The shop is located in the “Books Insland” sector and is accessible to all. Come visit us in this new virtual world!


JeBouffe in Second Life

JeBouffe in Second Life

Improvised picnic for Father’s Day

Posted 19/06/2011 By Edith

Improvised picnic for Father’s Day


On the menu: Hamburger on the grill served with fries.

It’s summer, it’s nice and it’s Father’s Day. We must therefore grab the opportunity and improvise a picnic when the children come to embrace their stepfather. The gas tanks are full, that’s perfect since the picnic is eaten and prepared outside. Everyone is happy and the party is in full swing.

Home made fries


Servings: 2 potatoes per person

Preparation: 20 minutes

Cooking time: 20 minutes


2.5 lbs. Idaho Russet potato (1 kg.) preferably large size

3 l. pure Canola oil for frying (100 oz)


1 – Peel the potatoes and plunge them into cold water to prevent them from darkening.

2- Cut the potatoes into thin or medium strips (to taste).

3 – Drain the potatoes and put them in a clean towel for a few minutes to dry before dipping them in oil.

4 – Put the frying oil in the pot and heat.

5 – When the oil is hot plunge the potatoes into it and shake them so they do not stick to the bottom of the pan.

6 – The chips are ready when they begin to brown gently, and when they do not stick together.


Yield: 200 gr. minced meat per person + per person a hamburger bun

Preparation: 10 minutes

Cooking time: 10 minutes



900 gr. of ground beef lean mid-31 oz

1 tomato, sliced thin

1 / 2 onion, sliced thin

Ketchup, mayonnaise, mustard, relish, cheese, pickles (for seasoning)


1 – Shaping slices of equivalent size to hamburger buns.

2 – Cook on the barbecue from 10 to 15 minutes.

3 – Be careful not to put the bread to cook to soon or they will burn before the meat is done. It is better to wait until the end of cooking the meat to do the buns.

4 – When everything is cooked, serve with the hot fryes and let the guests add all the ingredients they wants in the burgers.