Bring up to simmer

Bring up to simmer Finely chopped fresh herbs, shallots and garlic.

Dissolve cornstarch in water and mix with cheese.

Add Sanchez knock and shallots.

Bring up to simmer for 2 minutes and only to before serving add the greens.

Season with salt and pepper.

Bechamel Preparation time: 6 minutes.

Cooking time: 45 minutes.

Ingredients: Contains 1 Produce 0,5 liters of skimmed milk 40 g of corn starch pinch of nutmeg salt and pepper.

Dissolve cornstarch in a saucepan with cold milk, stirring with a whisk.

Simmer, stirring de roaring spatula, until the sauce thickens.

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Broth 250 g onion

Broth 250 g onion Boil, enter steamed vegetables, saute the flour, salt, spices.

Serve in a bowl put the boiled beef, sour cream and parsley ruble tion.

Broth 250 g onion 20 g butter 10 g, whi lye roots 20 g carrots 20 g, potatoes 60 g, cabbage Russda 140 g wheat flour 5 g , salt, spices, beef 55 g, estimates for 30 g parsley 4 years Green nettle soup ,Diets 2, 3, 8, 9, 11, 12, 15 Young nettle rinse and scald chop half and the second halfwine simmered in broth and mince.

Onions Spasso Rowan in butter, add chopped green onion and nettle w su simmered for 2030 minutes, stir the flour, previously underDried and diluted broth.

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Even less

Even less Pureed soups are cooked in meat broth, broth on cereals, vegetables or a mixture of these concoctions.

In dietary widely used pureed soups adding semolina, barley, barley, buckwheat, Poltava cereals, rice, Hercules.

All cereals except manna, Poltava and Hercules, carefully wiped.

To speed up the preparation of pureed soups, cereals should advance to sort, wash, dry in the oven and then grind in a coffee mill.

Even less time for shall need if used for children's cereals and dietiche tion power.

In the recipes of soups, which are given below, the mass of processed, refined foods.

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Mass mixed with

Mass mixed with PART 6 DISHES of fruits and vegetables Orange Spider 2 3 dice edible ice 2 small scoops of vanilla ice cream 2 cups orange juice 1 banana Banana peel, finely chopped, add the cream and orange juice.

Mass mixed with a mixer, then add ice and howling live in tall glasses.

Serve immediately.

Stuffed Apricots 400 g apricots 120 g fatfree yogurt 100 ml Varentsov 50 g ground nuts ,peanuts 20 g sugar 10 g semolina 25 g butter 2 egg yolks Soak apricots in cold boiled water, remove the seeds.

Rub through a sieve cottage cheese, mixed with semolina, egg yolks and mo lotymi nuts, add sugar.

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Tablespoons

Tablespoons Stand 510 minutes under roofs Coy, cool, enter the egg yolk and beaten egg white.

How to mix, put on buttered pan and bake until golden brown in the oven at a temperature of 200 ° C.

Drizzle with sour cream and pudding ready to serve.

Carrot pudding 400 g carrots 2 tbsp.

Spoon rice 2 tbsp.

tablespoons butter 1 tbsp.

Spoon bread crumbs 1 tbsp.

Spoon sour cream 15 fat 1 egg Finely chop the carrots and lower for 23 minutes in boiling water.

Separately, boil rice, mixed with mor kovyu, add the egg, bread crumbs, 1 tablespoon of butter, all thoroughly.

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