Buy Swedish Pimple Fishing Lure

SPECIAL KIND OF KITCHEN LIGHT CREAM OF ZUCCHINI THERMOMIX

Source photography: culturewav.es

CREAM OF ASPARAGUS

INGREDIENTS: -2

Bundles of green asparagus

-30 g. olive oil

-1 medium onion (150 g approx.)

-1 zucchini, peeled and chopped (35th g. approx.)

-6oo g. vegetable broth

pinch of salt -1

-1 pinch ground black pepper

-175 g. light cream Puleva

DEVELOPMENT:

Wash asparagus and remove the hard part of the arched stems of asparagus. Cut tender stalks into 2 or 3 pieces and reserve the yolks separately. Heat oil in a glass and set 3 minutes Varoma vel. 1
yolks Add the asparagus and rehoguelas 2 min.Varoma, turn to the left, and vel. spoon. Once sautéed, remove them without removing the oil and set aside.

troceela Add onion and 4 seg.vel. 4, and then saute 4 min.Varoma vel. 1.

I ncorpore the zucchini and asparagus and schedule 4 sec. vel. 4 then 2 min.Varoma vel. 1.

Add broth, salt and pepper and set 25 minutes 100 º vel. 1. Enter

Puleva light cream (reserve two tablespoons for garnish) and schedule 1 min.90 º. Vel 4.

wait a few minutes to lower temperatures slightly and shred 2 min.velocidad proguesiva 5-10.

Serve hot cream and garnish with reserved asparagus tips and a few drops of light cream Puleva.

SURIMI PATE

INGREDIENTS:

• 200 g of crab sticks

· 160 g of nonfat whipped cream cheese

* 20 g olive oil

• 3 tablespoons lemon juice

· salt, pepper

• 2 tablespoons fresh chives

buds • 10 sheets to serve lettuce or chicory or roasted

• 5 cherry tomatoes, halved

PREPARATION: Put

in the cup crab sticks and set 3 seconds, down 4. Lower the remains of the vessel and cover.

Add cheese, oil, lemon juice, salt, pepper and chives and mix 15 seconds, speed 3.

Place a tablespoon of pate on a head of lettuce leaf and garnish with cherry tomatoes, carrot sticks, celery, etc.

Tip: You can serve the pate on endive leaves, toast, pastries, etc..

WARM CARROT SALAD

INGREDIENTS:

2 Small pieces of fresh ginger

2 tablespoons fresh cilantro

1 tablespoon mustard seeds

Media teaspoon curry dust

1 pinch ground black pepper 20g

sunflower oil

light cream 175gr

600g carrot 250g

water vapor

1 chile sliced \u200b\u200bred seedless

1 tablespoon toasted sesame seeds for sprinkling

PREPARATION: Put

in the glass ginger and cilantro and set 4seg/vel7. With the spatula down the remains.

Add mustard, curry, salt, pepper, oil and light cream. 15seg/vel4 schedule. Book in a gravy boat.

Peel and cut carrots into thin slices. Put all the carrot strips in the container Varoma. Cover and set aside.

Put the water in the glass, put the container in position and Varoma 10min/Varoma/vel1 schedule.

Serve hot strips and pour the reserved cream sauce. Garnish with sesame and chile

LIGHT MANGO CREAM

INGREDIENTS: 1 ripe mango

large (peeled and pitted), 1 cutlery

granulated sweetener

4 fat plain yogurt (500 g)

juice

1 lime Mint leaves to decorate

DEVELOPMENT:

Put the mango in the bowl and grind 30 seconds, progressive speed 5-10.

incorporate the sweetener (or sugar), yogurt and lime juice. We schedule 2 minutes, gradually speed 5-10.

Pour the cream into a metal tray floor, we introduce them into the freezer until set or full (about 4-5 hours).

Cut ice cream into pieces and re-enter without placing the glass beaker. Enter the spatula
the nozzle and schedule 2 minutes, gradually speed 5-10.

right Move the spatula to left to get us to be a crushing uniform with a smooth texture, like a thick cream.

serve immediately decorated with mint leaves or mint.

RABBIT HERBS

INGREDIENTS:

• 2 cloves garlic
• 4 sprigs of parsley
· 70 g olive oil
· 1000 g of rabbit cut
• the rabbit liver
· pinch of oregano, black pepper, cumin, thyme, rosemary and salt
· 150 g of white wine
* 100 g of water

PREPARATION:

1. Pour in the cup garlic and parsley schedule 4 seconds, speed 5. Remove and set aside.

2. Without washing the glass, place the butterfly in the blades, pour oil and set 6 minutes varoma, speed 1.

3. Stir in minced garlic and parsley and cook 3 minutes, varoma, speed 1.

4. Schedule 25 minutes varoma, turn left and speed spoon and gradually add the pieces of rabbit buccal and spices.

5. Stir in salt, wine and water. Schedule 15 minutes varoma, turn left and speed spoon. Leave uncovered to evaporate the liquid.

6. Pour on a platter and serve immediately.

FLORIDA COCKTAIL

INGREDIENTS:

130 ml. grapefruit juice 60 ml

. lemon juice 60 ml

. orange juice 4 tablespoons



granulated sweetener 200 ml. sparkling water

400 gr. ice cubes

mint leaves to decorate

PREPARATION: Put

in the glass all ingredients and mix 30 seconds, speed 1.

Pour the cocktail into glasses type "highball" and a straw and garnish with mint leaves.

Weddingdrink Disk Stamps

Linzer Cookies (or final Pastries)


like real life: sometimes the best things are those that happen by chance. I have long been looking for a recipe for biscuits that I really like. I've made a few attempts and even though all I do like me was waiting to find "a taste" with which he identified the Pastries. And on Saturday trying out a cookie recipe ("the same", I said) I found it. They are the Blog and Limon Kanela has a few things ... ummm .... and always with beautiful photos. Check it out: I love it.

As I had time I could not decorate them as they deserve: chocolate, marmalade, coconut, almonds, cherries ... (I left the best, the decor) but that flew by themselves. The first excited children, and that if the thing they carried no chocolate, you do not pay much attention.

In the next they will "honor" and will decorate them accordingly. Meanwhile, here's the recipe. Bon appetit!

INGREDIENTS (for about 30 cookies or so) :

• 200 grs. flour (may need to be a little more)
  
• 100 grs. butter at room temperature (may need to be a little more)
  
• 70 grs.
powdered sugar on sugar
• A
vanilla 1 egg yolk

Beat butter with both sugars until creamy.

incorporate the egg yolk and flour slowly until we have a homogeneous mass.

We wrap in plastic wrap and let cool in the fridge for an hour.

Now it's time to see how our mass. In my case when I took was cracking a lot. Solution: add more butter. As cold mass was about 25 grams melted butter in the microwave and I added little by little until I saw that I could work and not cracked. If we had been very sticky, however, you should have to add some flour.

Preheat oven to 160 º.

can continue to shape the system. Put on the kitchen counter with a sheet of parchment paper, lay your body over and over and over sheet of baking paper or a good piece of plastic wrap (I prefer the latter option, although more small, but it works best) . Gather the roller and go knead until the desired thickness, for me or very finite and very plump, a middle ground. Give

shape with cookie cutters and go to the baking sheet with a knife raised very carefully. Be left for about 12 minutes or less. I like that they are white boys, so I work at this temperature, even if I see a brown very quickly remove the grill and give them just below heat until done. You can also give some more heat and are more toast, that's going to taste ...

With this recipe out as about 30 cookies or so (depends on size). To all who are at home and "easy" that are eating me were quite low, so that next I will double this amount.