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Monday, April 26, 2010
Blueberries And Black Feces
PASSION: Alsace and Embroidery Patterns
PASSION WHEN WE WANT YOU ... Article EYCHENNE Monique (DNA)
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Sunday, April 25, 2010
Friday, April 16, 2010
Nerf Birthday Decorations
Panna cotta with Asparagus and Parmesan (3 ProPoint)
Put 100 ml of cooking juices in a mixer. Add asparagus, cream, Parmesan, salt and pepper. Mixer for a smooth. Taste and adjust seasoning if necessary.
Gently heat the soup with agar-agar and bring the mixture to a boil for 30 seconds.
Pour the liquid into 4 glasses and refrigerate at least 4 hours.
Serves 4:
200 g green asparagus
200 ml cream with 12%
30 gr parmesan
2gr agar
Salt, Pepper
Bring a pot of water to boil, prepare and cook the asparagus.
apserges Drain over a bowl (to keep the juice).
200 ml cream with 12%
30 gr parmesan
2gr agar
Salt, Pepper
Bring a pot of water to boil, prepare and cook the asparagus.
apserges Drain over a bowl (to keep the juice).
Put 100 ml of cooking juices in a mixer. Add asparagus, cream, Parmesan, salt and pepper. Mixer for a smooth. Taste and adjust seasoning if necessary.
Gently heat the soup with agar-agar and bring the mixture to a boil for 30 seconds.
Pour the liquid into 4 glasses and refrigerate at least 4 hours.
Sunday, April 11, 2010
Does Bath Body Works Drug Test
Fried calamari with mushrooms (2 ProPoint)
Source: Weight Watchers
In a stove nti-adhesive, put the sliced calamari to cook so they render their juices. Add tomatoes. Add salt, pepper and paprika.
Add wine and cook about 15 minutes over low heat.
In another pan, sauté the mushrooms 10 minutes with the clove of garlic finely chopped.
Add the cream in cooking squid and mix.
Stir in mushrooms and their juices. Sprinkle with chopped chervil and serve hot.
Source: Weight Watchers
Serves 4:
420 gr frozen squid rings
1 small can diced tomatoes
1 teaspoon paprika
125 ml white wine
125 grams of mushrooms (canned or frozen out of season)
400 gr mushrooms paris
1 clove garlic
2 teaspoons of fresh cream 15%
Chervil
Salt, Pepper
1 small can diced tomatoes
1 teaspoon paprika
125 ml white wine
125 grams of mushrooms (canned or frozen out of season)
400 gr mushrooms paris
1 clove garlic
2 teaspoons of fresh cream 15%
Chervil
Salt, Pepper
In a stove nti-adhesive, put the sliced calamari to cook so they render their juices. Add tomatoes. Add salt, pepper and paprika.
Add wine and cook about 15 minutes over low heat.
In another pan, sauté the mushrooms 10 minutes with the clove of garlic finely chopped.
Add the cream in cooking squid and mix.
Stir in mushrooms and their juices. Sprinkle with chopped chervil and serve hot.
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