Replacement Bulbs Stranne Lamp Ikea

greens

Time passes too quickly the weeks are filled and that I continue to prepare dishes and take pictures not enough time to publish them.
Here is a pie with green vegetables full of antioxidants and freely inspired by Alain Ducasse in his last book kind.

Vegetable Pie

2 rolls of pastry
400 g of spinach
100 g coppa
6 hearts of artichokes
1 zucchini
50 g of shelled peas
400 g green beans
1 red onion
1 clove garlic
2 tbsp olive oil
2 thyme sprigs parsley


chervil chives

2 tablespoons Parmesan
1 egg yolk
2 tablespoons pitted black olives Optional

Wash zucchini. Cut zucchini into cubes.
Cook the green beans and peas in the English that is to say, in salt water. Keep them slightly firm. Book
Peel onion and slice it as well. Peel and crush garlic.
Heat a pan with olive oil and sauté zucchini. Book. Skip the artichoke hearts. Book. Sweat the onion, put the zucchini, artichokes, the garlic with the thyme leaves for 10 minutes. Then add spinach, peas and green beans, salt and cook over low heat for 5 minutes.
During the cooking, rinse, dry, peel off and chop the parsley and chervil. Wash and chop the chives.
In a bowl, mix cream with egg yolks.
After 15 minutes of cooking, remove the pan from heat and stir in all ingredients, stirring well. Also add the parmesan
grated. Mix well
Taste and adjust seasoning with salt.
Preheat oven to 180 ° C (gas mark 6).
Line a tart ring of 26 cm with the pastry, place the cooled vegetables, cut into strip coppa. Moisten with a brush the dough overhang to weld the lid.
Cover with second pastry. Cut the remainder. Good soldering and fold the edge of the pie.
Mix egg yolk with a little water and brush, glaze the entire surface of the pie. Drill a hole in the center of the pie to allow steam to escape and leave a stack of cardboard so that it does not close.
Bake the pie for 35 to 40 minutes at 210 degrees. Then let it rest 15 minutes.

Serve on a pretty dish.

Bon appetite

Pain Near Ovary And Ewcm

Moroccan Recipe: makrout or Meqrout

Ingredients:

3 cups semolina average
1 bowl of melted butter 4 tablespoons
S. caster sugar 400 g
date paste 2 tablespoons
S. water orange blossom
1 pinch salt 1 tsp
to c.
cinnamon oil for frying 100 g of honey


In a large bowl place the semolina, salt, sugar and butter work well in crushing all in his hands. Add warm water and reworking to get a smooth paste and smooth. Set aside. In another bowl, mix the dough with dates, cinnamon and orange flower water. Make small rolls, split in the middle and into slot of small sticks of date paste. Weld the opening roller and smooth. Cut into diamond and fry in hot oil. Brown both sides and dip in warm honey. Drain and keep sealed in a box, once makrout cooled.

Source: http://www.recette-maroc.com/

Dan Doctors And Arizona

Recipe Moroccan Ramadan: The tagine Moroccan strawberry

A the discovery of Moroccan cuisine: tagine strawberry

Summary: "Try me again" is for you to discover Marrakech Moroccan cuisine. Agouray Rashid, head of the Mamounia, offers us his recipe for tagine strawberries.



Tagine strawberries for 4

300 g strawberries 200 g tomatoes
maasla (jam)
150 g of lemon sorbet
20 g fresh ginger
50 g unsalted butter 50 g sugar
meal preparation



In a sauté pan lightly with butter and sprinkle strawberries with sugar.

Dresser jam in the bottom of the dish or tagine. Surround with strawberries and then have the scoop sorbet on tomato jam and a fine julienne of fresh ginger on top.

Source: http://videos.tf1.fr/

Skatepark Online Worlds

skewer marinated lamb stew

With final preparations Tata Lulu's back and all that goes with it, time passes too quickly and the messages are becoming scarce! For the latest
barbecue or oven as you like, here's a quick recipe, fragrant and very pleasant. You can
prepare one hour before it will be very good too.

Marinated Lamb Kebabs

750 g fillet lamb cut into large dice (I took the shoulder)
2 shallots, minced
2 teaspoons garlic
finely grated ginger 2 teaspoons fresh finely grated 1 tablespoon
cumin powder 1 tablespoon
of coriander
powder 1 tablespoon paprika powder
6 tbsp finely chopped fresh coriander
2 tablespoons mint leaves, finely chopped
250 g
yogurt 1 / 2 teaspoon sugar powder
4 tablespoons lime juice
salt and pepper

Place the lamb in a large nonmetallic bowl because of the lemon juice. Mix all other ingredients in a blender and blend until a smooth marinade. Salt and pepper well.
Pour marinade over lamb, cover and refrigerate 24 to 48 hours.

Before cooking the lamb, remove it from the refrigerator and let warm to room temperature. Thread the lamb pieces on skewers 8 to 12 metal or wood soaked in water and place the skewers on a baking sheet lined with parchment paper.

Put the skewers 12 to 15 minutes in preheated oven at 200 ° C until the meat is thoroughly cooked and tender. Serve hot with naan and lemon wedges.

Bon appetite