Yesterday I was with my friends on the plot, which one of them invited us. There was a lot of food,

Yesterday I was with my friends on the plot, which one of them invited us. There was a lot of food, the more and less healthy, chicken, french fries, cake grandmother, carrot cake (my recipe in the coming days), fruit !!!
Fruit we had quite a lot already talked about the salad, so we did it. Fruits that we had melon, watermelon, bananas, nectarines, grapes, strawberries, raspberries, methods of preserving meat oranges. All pokroiłyśmy, zamieszałyśmy and ready. No added sugar, salad so and so was sweet. methods of preserving meat I invite you to do the salad, you can choose the fruits they want, the number of people to do it - any, the number of people to eat it - any. Best to do it somewhere in the garden methods of preserving meat / plot, in the sun, the fresh air. Perfect fun for the children, who sometimes do not like to eat one fruit, the salad is colorful, so you can learn from them colors, names of fruit.
July 3, 2013 on 23:41
At the outset, I want to say first of all that you have brilliant blog! Very but that I like and that I'm serious fruit salad looks really appetizing! Until seduced and tomorrow methods of preserving meat I run to the store to get the fruit I personally love the salads of watermelon, kiwi, strawberries But on the other also does not complain, because I like all fruits Yours sincerely
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Salt and olive oil.

This is what I prepare at home in the kitchen I divide into two kinds of dishes: standard and restaurant. The first - very carefully prepared, delicious but oh what - ordinary. The latter means Restaurants - overthrow of the legs, delight and Italy themselves and achy. And this time the noodles with the restaurant. Seriously. Surely I repeat them, perhaps by the way some guests? We'll see.
In any case, a combination of broccoli and pistachios food standard agency SENSATIONAL. Unfortunately, as happens with dishes "oh and ah" take a lot of time, but it's worth the form with pans and a blender. Recipe ... well slightly modified but modeled on that of the Little Big Book of Pasta. By the way, it's just write that I got for Christmas three new cookbooks so maybe I change my red book ... though I'm not sure because of the hundreds of pastas made only a few dozen ....
Salt and olive oil.
Cook broccoli florets on hand. Tempered with cold water. Fry the chopped shallots in olive oil, add roses brokułowych. Pour the vegetable broth, add sour cream and chopped pistachios. Leave a little to sprinkle pistachios already finished pasta. Season with salt and lemon juice. Remove from the "gas". Wait until the sauce is a little cool and blend in a blender by adding two teaspoons of capers (odcedzonych and przelanych water). food standard agency Cook the pasta. For the sauce add the broccoli, stir everything together. I added even fried chicken with a bit of olive oil, although food standard agency this was not in the recipe. Everything sprinkle with pistachios and capers. PRIDE !!! Serving contains about 80g of carbohydrates!
Now, back to the title foodpairingu - Monte Del Fra Custoza Doc Superiore Ca'Del Magro's 2012 (I wrote about earlier yearbooks HERE). Why? Because broccoli with a hint of pear taste better. Because lightly chilled, lightly fruity wine perfectly matches with pistachios. Pasta with white wine. Foodpairing is to show a new flavor, a combination of dishes food standard agency with wine. Just as lemon tart goes very well with Chablis, so green noodles to Monte Del Fra. All together, the game. It creates a fresh bouquet, slightly fruity broken vegetable note.
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Sourdough leavening: 190g of wholemeal sourdough rye bread 150% rye flour 220g average (sitkowej) - wholemeal rye mixed it with rye clear water Ingredients 160g mixed it thoroughly and left for 4 hours at 32C. Dough appropriate: 570g water 300g 400g grout white wheat bread flour 95g whole wheat flour - wholemeal spelled gave 0.5 - 4g yeast (optional) 12g salt
He kneaded loose and sticky dough (I recommend the method Bertineta). simplot portage la prairie When gluten was already well developed dough put it in the oiled bowl and left to rise for 1 1/2 hours at 25C. I divided the dough into two parts, and then each piece I spread on oiled counter into a thin rectangle and naoliwionymi (or wet) hands curled in a roll. I put the plaques prepared and left to ferment for 60 - 90 minutes. At that time, I warmed oven to 260C (max power consumption of the furnace) - in my 250C. The risen loaves sprinkled with water and slid into the oven 20 minutes in hell 260C, for 20 minutes at 240 and about 20 minutes at 220C. Still warm loaves smeared "thin" starch. - I baked 15-15-15 and do not lubricate anything simplot portage la prairie :)
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