And what is actually this coconut ?? coconut butter: by grinding coconut flakes in a food processor

The best things are usually the most simple. And finally understand all this craziness about coconut ... Domestic coconut butter. For bread, pancakes, frying and even peeling and similar matters. food from india However, only takes 5 minutes ...
And what is actually this coconut ?? coconut butter: by grinding coconut flakes in a food processor or blenderju get butter, as it even if it was ground almonds or hazelnuts. Coconut butter has the same nutritional food from india properties, such as grated dried coconut, so it is rich in fiber and good fats. Similarly coconut oil will also be cocoa butter at room temperature solidified. virgin coconut oil and extra virgin coconut oil: in fact, between one and the other, there is no difference. It's just a marketing move. Virgin coconut oil is unrefined. food from india Obtained by the two methods. It all starts with raw coconut. In the first mode, coconut first dried, then mechanically ground to mechanically cold pressed out of the oil. The second method is a "wet milling" in which fresh coconut compressed coconut milk, from which, however, with different food from india postopkli separating water and oil. Refined coconut oil or coconut fat: the majority of coconut oil for the extensive use is made of copra. Copra is dried coconut meat, acquired by various methods: drying in the sun, smoking or drying kiln. Most of the copra is dried in inadequate sanitary conditions, so it should be unrefined coconut oil from copra refined, so refined. In short, to give a refined, bleached and UNPERFUMED coconut oil. Finding the biologically produced refined coconut oil, which is higher quality and to the production and processing of coconut without prejudice to the various chemicals, as is the case for mass production. Coconut Water: bright, semi-translucent liquid inside young green coconuts, food from india which is rich in minerals. During the growth of the coconut is used, so the time has completely disappeared. coconut cream: contains less water than coconut milk. Coconut cream can also be obtained by boiling the water and coconut flakes in a ratio of 1: 4th Coconut milk: pressed from fresh coconut meat. It contains water and oil. Found mainly two types of coconut milk: nehomogenizirano, in which water and oil are clearly separated, and homogenized, which are added to the various emulsifying agents (eg. Guar gum) and which form a uniform mixture. Coconut milk can also be obtained by boiling water and coconut flakes in a ratio of 1: 1. coconut flour: after extruded from coconut oil or coconut fiber remaining flour. Therefore, this high percentage of fiber, low levels of fat and carbohydrates. food from india coconut flakes, food from india coconut chips, grated coconut: made from dried coconut. Often, coconut, which is found in shops treated with sulfates, to remain white. The difference between the names in the size of the particles themselves. Coconut chips may be dried or slightly roasted (brown).
By grinding the flakes became increasingly hot, so will the cocoa butter, which we acquired quite fluently. At room temperature the solidified. If you want to soften it is best placed in a water bath or for a few seconds in the microwave (this is not the best solution, but as a last resort, as it works. Coconut butter food from india is just like oil quickly liquefies, it is necessary to repeatedly check that it does not overheat).
Preparation: food from india Coconut flakes in blenderju mince using the "pulse". Every so often it is necessary to coconut to scoop up against the edges of the container srediini. Repeat the process until you get a smooth and smooth mixture. In blenderju entire food from india process takes about 5 minutes in a food processor only after 20 min yield the right results. For macadamia spread grind dirt roads and coconut flakes. Coconut flakes can be replaced with cocoa butter.
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Freshly distilled whiskey is completely without color and pretty

Scotland is a land of wild nature, lakes, castles, endless green meadows, sheep, rdečeličnih nabisco newtons uncles in kilt, playing bagpipes and many distilleries, where for centuries produced the best whiskey in the world. nabisco newtons Here it becomes a matter of particular interest and also a little complicated, but after the first sip true single malt Scotch is readily apparent why this mysterious drink gained an important status.
Single malt whiskey called nabisco newtons made in one distillery and solely on the basis of barley. If we talk about single malt Scotch-u must be distilled in traditional copper stills - pot stills and aged a minimum of three years in oak barrels. The only permitted (but quite unnecessary) "additive", in addition to the basic ingredients: water, barley and yeast, the caramel, which is in very small quantities adds to the darker color of whiskey.
Grain whiskey is produced by the distillation column from a mixture of different cereals (maize, wheat, rye). The process is faster and cheaper than the production of single malt whiskey, but it is also the result of much worse. nabisco newtons Most grain whiskey is used for mixing blended whiskeys.
Blended whiskey is a mixture of different single malt whiskeys and grain. In most cases, the proportion of single malt much smaller than grain whiskey. Most commercial whiskeys, which are the most widespread among the blended whiskeys (Balantines, Chivas Regal, Johnny Walker).
Method for producing single malt whiskey in the barley grain is stored starch during quenching by enzymes transformed into simple sugars by yeasts able to be processed into alcohol. nabisco newtons The transformation of starch into sugar occurs in the process of making malt, which begins to barley grains soaked in water, and spread them on the floor in a specially dedicated facilities. The process takes about one week, during this, it is necessary barley periodically rotate and control the temperature. When the beans are in just the right stage of germination process interrupted, so that they are dried in special kilns - kilns. Distillers nabisco newtons for drying barley still use traditional stoves, burning peat, producing the characteristic peated whiskey with a very characterful aroma of peat smoke. The capital of these whiskeys is definitely Islay, an island on the west coast of Scotland, from which come the famous "peated" whiskeys: Ardbeg, Lagavulin, Laphroaig distillery ... Dried barley is ground and mixed with water, which is another very important component nabisco newtons in whiskey, so all Scottish distilleries nabisco newtons the process used exclusively pure spring water. nabisco newtons This mixture is called mash added yeast during the fermentation process, some living sugar converted into alcohol and give a wash - a liquid which is quite similar to the "unfinished" beer and contains approx. 8% alcohol. Wash twice distilled in copper stills, whose shape is characteristic of each distilleries and also affects only the aroma distillate. After the first distillation nabisco newtons obtain low wines containing approx. 20% alcohol and many impurities, and re-distilled in small boiler, with only the best distillate eliminated between 60% and 70% alcohol, which is called the "Heart of the run."
Freshly distilled whiskey is completely without color and pretty "raw" taste. Good color and most of its rich, complex flavor, especially the softness obtained with long years of maturation in oak barrels. Minimal statutory aging period for Scotch whiskey for three years, but in practice many more. Most single maltov market is aged for at least 10 years of age. During the process of maturation due to evaporation reduced slightly alcoholic, and while the volume of whiskey cask, which the Scots called Angels share - angel's share. Whiskey is always aged in used barrels, which are on the inside before re-use ožgejo. Used barrels a variety of sources, nabisco newtons most often belongs to a bourbon (American whiskey, which contains at least at least 51% corn and must be at least two years aged in new barrels made of white American oak) and sherry in small batches as well as sodas of port, wine, rum ... Even the choice depending on the desired result or. the aroma of whiskey. After a certain period of maturation in barrels whiskey filled nabisco newtons in a bottle, and before that, however, it is usually diluted with distilled water in order to challenge the alcoholic strength is reduced to the standard of 40% (in some cases even 43% or 46%). Some distilleries fill the special charge called CASK strength - neredčen whiskey, which contains up to 60% alcohol (cask strength Laphroaig distillery, Glenfarclas 105, ...).
Depending on the time and effort that has been made in the production of such whiskey, it is right that we enjoy respectfully, in moderation and in the right glass. For us, namely, drinking nabisco newtons whiskey, the most widespread low level of glass with a thick bottom - tumbler, much more convenient it is a small bulbous glass tulip shape. The single malt whiskey is never ice and it does not mixed with other drinks, but we enjoy a clean and. with a teaspoon or two of clean water to soften alcohol and reveals its full flavor.
Klara on December 17, 2012 at 7:25 Pop said:
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Not by a larger (and simpler) gourmet pleasure of bread, stuffed to your taste, you can eat with th

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Not by a larger (and simpler) gourmet pleasure of bread, stuffed to your taste, you can eat with their hands. This of course means that they are far from being boring. All sandwiches described below can be prepared in less time than you waiting for kebab with stalls.
Consider what combination of ingredients to your taste delicious: banana with honey and almonds or peanuts perhaps with avocado? Apricots with almonds? Peaches with pistachio? Roasted Muscovy pumpkin with hazelnuts? Peaches with pistachio? Or maybe an exotic combination of fried beetroot and walnut?
Cover with overflowing spoon of yogurt, preferably Greek, and with a little lemon juice. To taste, add a little chopped raw onion. 5. Sandwich without cover with ham and asparagus
Mix it with a little sesame oil, chopped chilli, chopped onions, crushed garlic and salt.
A thin slice of bread spread with cream cheese halls broxburn or plain yogurt and coated with smoked salmon and fresh fennel.
Knead together the minced turkey meat, finely chopped onion, grated peeled apple, chopped fresh tarragon and salt and pepper.
Hamburger bake on the grill or in a frying pan. Serve it in the cut loaf or hamburger Kajzerici, lubricated with a spoonful of spicy French mustard and cover with the little rocket or lettuce. 22. Processed cheese and pears
With a mixture of grease halved herring or other elongated bagel sandwich and incase even with lettuce, tomatoes, raw or steamed cooked green beans and all together, season with splashes of lemon juice.
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Very popular are rye rusks, has them throughout the day, from morning to night. Since several baked

By Mario Maridaki zbirava material for a book about Greek cuisine, so it is right and in a place that you know a little better. I interviewed two years ago attachment Nedela open kitchen, here and now you can meet on the street Trubarjevi in its Greek shop where he sells anything other than Greek delicacies. Well we returned smithfield cafe from the exploration of Crete and has been diligently urejava testirava photos and recipes.
When he still lived in Athens, was a neighbor of the legendary composer Mikis Theodorakis. "A nice, tall man with thick curly hair," it has been described and added to the hair issue that carries a gene chub Krečakov. When a bit shy laughs, she undulates meandrasti long curls, which in colder northern seen primarily in commercials for shampoo. Eleven year already living with us and now it aloud edition that from Ljubljana. Maria Maridaki Čalić, Krečanka, Greek, Slovenian and European.
Maridaki means in Greek small fish, Maria namuzne, while in a large apartment in the center of Ljubljana, readings necessary for the first series of shooting. Around us, the motto lively five-year Aris Vasilis, smithfield cafe two years younger Nicole on sofas watching a cartoon. Mariin husband Dragan us with one ear monitors and eagerly waiting for the tasting. Monday evening and we are all getting a bit tired from work.
A story which held one over the other. Klepetamo the differences in cultures, about who is more open and who is more reserved, what good is growing at Greek fire, earth, not avoid it even talking about the incomprehensible situation in which this time Greece and the wider Europe.
In the meantime tasted Greek delicacies Maria along with business partner carefully selects been a long time - in December smithfield cafe will be on Trubarjeva Street opened trade with selected Greek delicacy. Because I do good, hastily smithfield cafe pre-order a saffron, aged goat cheese and gajbico oranges.
I prepared tea from the ground roots of one of the species of orchids and is very good for the immune system. In Greece, it is traditionally drunk together with honey and cinnamon on Sundays after village and town squares. Now this custom has died, but here and there are tea still available. We call it salep, a word probably comes from the Turkish. Interesting smell is not it?
Cretans are different people than most Greeks. Very proud, hospitable, patriarchal and protective of their women, family values are a serious matter. We like to speak very loudly, and because of its expressiveness for foreigners sometimes quite a bit primitive. On the road to repeatedly experience a passionate argument, where the locals smithfield cafe provide smithfield cafe for their rights, their right, even if it slightly. (Background Mariin husband Dragan pokomentira smithfield cafe that all male inhabitants of the island and a mustache that Cretans are generally very nice people).
My father was born in the mountain village Akoumija where men are now in the middle of summer wear boots tucked into pants, as well as people stick to the rules that the death of a close relative odeneš in black for life. Women're a sign of mourning over his head and pulled the scarf without my grandmother I never saw it.
In Greece, not dialects as diverse smithfield cafe as here in Slovenia, a Kreski dialect is among the most prominent. The Characters, many words from starogrščine, including verbs, very similar to the Cypriot dialect.
Thank you. (Modest smile) In Athens I graduated in English and when I arrived eleven years ago in Ljubljana, I spent the first few years of teaching English and Greek language school. When I realized it was the right way to learn a foreign language with "native speakers", I began to intensively teach only Greek. During this period I met many Slovenes, lovers of Greek culture and language.
Frankly not one of the most innovative world cuisine is based on tradition and quality ingredients. Each region even after the diet significantly different from each other. An interesting story is definitely Islands with its peculiarities and traditions.
The oil is not sea bream, really not. Crete each family its own olive grove and oil is an important source of energy. It is pour cheese, Greek salad floating in it in the pie and moussaka be poured and the desserts are made with it. When my mother visited us here in Ljubljana, olive oil consumption has risen sharply. (Laughs)
Cretan diet is varied smithfield cafe and seasonal. People are always leaning on what they produced, but the food adapted to their needs. At least once there was a lot of physical work, and has breakfast included powerful ingredients such as meat, cheese and olives. It was a lot of poverty, at least after World War II, which Krečanom not spared. When my father was still small, for dessert they had no alternative but carob.
Very popular are rye rusks, has them throughout the day, from morning to night. Since several baked very hard and each piece separately before you have to use soaked in running water. We call them ntakos, another name for them is koukovagia, owl in translation. This name was given probably after that, because together with chopped tomatoes

Preparation: Clean the peppers. Saute onion in oil, add the rice, spices, pour in some water and st

Mismozastvar ethoxylated mono and diglycerides "dishes from PEPPERS (http://gluhinaglusni-dolenjske.net/index.php/razni-recepti/175-paprika)
14. Paprika ethoxylated mono and diglycerides for starters
30 soup peppers and potatoes
46. Pork fillet with paprika
Preparation: Make a snow egg whites, garlic crushed and all of the above ingredients are mixed. With Fill cleaned peppers, place them on a greased baking sheet and bake for 30 minutes at 220 C. The peppers are prepared mashed potatoes and salad.
Preparation: Fry the onion in oil, add flour, beans, tomatoes and spices, add water and stew to make stuffing guest. It is filled peppers. We place them in a greased baking dish and bake for 30 minutes at 220 C.
Preparation: Clean the peppers. Saute onion in oil, add the rice, spices, pour in some water and stew until the rice until half cooked. K roasted onions can be added to 30 g of minced meat. The obtained stuffed peppers filled. Portrait place them in a pot and pour the tomato sauce; ethoxylated mono and diglycerides This is prepared by the tomatoes are cut and cooked in salted water, to soften. Then drain and mash through a sieve. Peppers cook for another hour on weak fire. At the plate infused with the sauce, which is made by oil in the fry flour, add yogurt ethoxylated mono and diglycerides razžvrkljano egg and cook some more.
Preparation: The oil saute leeks and onions, add rice and other spices, add water and stew for 10 minutes. The stuffed ethoxylated mono and diglycerides peppers filled. We place them in a bowl, pour water and cook until the rice is tender. Then take each one out of the water and serve with mashed potatoes.
08. peppers in the sauce
12. Spread with fresh pepper
Preparation: Wash the peppers and tomatoes, cleaned and milled to strojčku meat grinder. The minced vegetables thoroughly mixed with chopped or puréed cottage cheese. With the spread coated bread slices, which have been previously greased with butter. Sandwiches garnish with kolobarčki hard boiled eggs and finely chopped parsley.
Preparation: Fry the peppers over a strong fire on the cooker panel or in the oven. Peel, clean the seeds, finely ethoxylated mono and diglycerides chop and crush in a wooden mortar. Add the puréed cottage ethoxylated mono and diglycerides cheese and softened butter. Mix well and thus spread a thin coat slices of bread. ethoxylated mono and diglycerides
Preparation: The peppers are turning over a flame or place them for a few minutes in the oven under the grill, ethoxylated mono and diglycerides then peel and cut into each about 6 slices. In a wide frying pan put butter, 4 tablespoons oil, garlic and anchovy fillets. Roasted and stirring pour a tablespoon of cream. Add the paprika, stir, cover and braise for half an hour. From time to time, pour cream. Stew over a very weak fire. When the pepper is soft, it is placed on the glass or porcelain oval and covered with a sauce of damping.
Preparation: In a saucepan, preheat the oil, pour it chopped onion and chopped green. Fry until the onion does not wither, then add the chopped bell peppers into strips and peeled, and diced tomatoes. (Tomatoes easier to peel if for a moment immersed ethoxylated mono and diglycerides in boiling water.) Add salt, pepper, stir and cover the dish. Vegetable stew over a weak fire for about 40 minutes. Jed we have often mixed.
Preparation: Peppers from all sides fry over a strong flame in cookers panel or in the oven under the grill. During baking them two to three times turn, roasted peppers, peel, cut lengthwise and remove the seeds. We place them on a tray, Osole and sprinkle with oil. The yogurt shake finely chopped garlic and parsley, thoroughly mixed and poured into the peppers.
Preparation: pepper Wash, wipe and cut into 4 pieces. Pieces of peppers placed on a greased baking sheet and each piece is placed a piece of garlic, anchovy fillets piece and a piece of fresh tomato or invested. Sprinkle with oil, sprinkle with marjoram and salt. Bake for 40 minutes in a hot oven. When almost cooked peppers, sprinkle it with vinegar. The mixed peppers offer hot or cold.
Preparation: pepper fry over a strong fire on the cooker panel or in the oven under the grill, ethoxylated mono and diglycerides the peel, remove seeds and cut into large pieces. In a low earthen vessel was charged with oil, place peppers and sprinkle with chopped parsley and cheese. Spoon make indentations in which kill eggs. Season with salt, sprinkle with pepper and place for 5 to 6 minutes in a hot oven.
Preparation: peppers lengthwise in half, remove the stalk and seeds. Cooked carrots, parsley, ethoxylated mono and diglycerides celery and potatoes cut into small cubes, add the cooked peas and young all mix with mayonnaise. This stuff the peppers prepared to offer them to the roast or steak to. Carrots, parsley and celery can cook in the soup.
Preparation: Wash the peppers, remove ethoxylated mono and diglycerides seeds and season with salt inside. Finely chop the onion and fry in oil to wither. Add the rice and fry until translucent. Add salt, pepper and half is mixed with chopped tomatoes. Pour a little water, sprinkle with chopped parsley and stir over the fire to dry rice, then dismiss him. By filling refill

Here come two serious food festive times - the first such pious family, the other is decadent bakan

Here come two serious food festive times - the first such pious family, the other is decadent bakanalijski ... Napotnik for the December issue of Dolcevita chose Šefket olives in brine which clamps in two categories: as its name birtiji Franciscan Osteria is of course olives in brine no further than Christmas jingle and because is one of its most recognizable recipes gosjejetrna imitation ice cream magnum much belongs to the New Year (bajdvej: you already olives in brine know what you will be competing this year for the Golden silvota?) ... Massimo Bottura is the name! ... Elect, read:
What is the first thing that comes to mind Osrednjoslovenska urban oštirju when run their brain cells in the direction of meditation on the supply Oštarije that he intended soon to open? Is this Kranjska sausage, horseradish sauce, soup, ocvirkovca, fried potatoes? Not more, than yes - Ljubljana shirts such dishes move to the rural tourism. Is this quiche, court-bouillon, sole in a way menuire or tournedo Rossini? Not at all, but French cuisine is so complicated and expensive. Is this fish and chips, burgers, shepherd's pie, roast turkey? Where, Englishmen and Americans just suck Kosta eat most of all in the world and there is no reason to Slovenes, who were both educated in the world Cooking and know what is good (sarcasm on off), exposing such potential adverse effects. Is this škampji curry, sushi, vegetable tempura, lamb tajine? If you please, just who is that in this corner of the world to browse for exotic ingredients ?! What tapas, paelje, Pinchos? Stupid, Spaniards prefer to watch play football. And what remains? It spaghetti, ravioli, tortellini, pizza, risotto. Italian but yes also a good time to cook and eat: just skombiniraš some typical ingredients - tomatoes, olives in brine olives, basil, parmesan - and you! Well, as the vast majority of future Italo-Slovenian birtov forget (or rather the aim of improving simpler biznisiranja overlooked), however, is that the essence of Italian cuisine is not only in its simplicity, but above all to the good (or even want tasty, fresh, seasonal) ingredients and careful preparation.
Of course, it is not as just here. Italian restaurant as a good business opportunity shows many caterers around the world. Spaghetteria, Trattoria, Public house and Restaurant is open worldwide and you can be sure that Italy nor under any other business, if this moment bunga-bunga addition to abolish all the other Party can not sproducirati not even a third of all quasi-Italian robe that such plants around the world in need. Therefore, tomato, olive oil, mozzarella, parmesan, prosciutto, salami, olives in brine etc. produce many other places. Their only point of contact with Italy, the iconography of the packaging, olives in brine with a green-white-red flag at the helm. Our western neighbors for such prepakiravanju very original and lobbying (and criminal) strong enough to falsification of the Apennine products pushed quite large profits. You've probably heard of the last serious affair, when it turned out that Montalcinski masters of the bottle, label glued to the Brunello di Montalcino, poured a lot more, but not quite imperative that you know well that it is - quite formal and all EU regulations - for the fact that an olive oil designated as Italian enough that it is in the mixture, so to speak a few drops. And that is renowned The New Yorker in 2007 published an article which proves that barely olives in brine 40% in the USA of imported extra virgin olive oil meets the required criteria for such designation in order of how much paradajzastih pixel unduly carries the label San Marzano, do not lose words.
And along the way vsepovsodskega Italianism come in Modena. Again, this gives us an interesting story, which Štorje of balsamic vinegar course. But now we do not even go into the fact that they balsamic vinegar is not colored and pocukran Jesih who are found in every supermarket and bears the label "Aceto Balsamico di Modena" is just another in a series of profiterskih Štorje. olives in brine The real thing is called "aceto balsamico tradizionale" and its production period of at least twelve years in which pokuhan, fermented and acidified wine must varieties of Trebbiano and Lambrusco slowly from larger to smaller, moving after a series of seven wooden barrels until the penultimate stage does not call into smaller, not larger than 25 gallons. The last phase is of course the bottle, which usually carries olives in brine a three-digit number of the euro. And not for sale at any supermarket.
Well, a few drops of this eliksirčka in the heart of the dishes that did re-we create under the direction of Massimo Bottura. This has recently been in the spotlight of the Italian visokokulinarične scene, as its in the center of Modena (this is in some way in the geographic center of Italy) placed restaurant Osteria Francescana become the seventh Italian restaurant with three Michelin stars, while the fourth place sovereign and by far the best positioned Laška birtija in San Pellegrinovi global hash 50. And this club this (or very reason - have Pellegrinovci

It is not Important to Have Any contact with the water while you make the balls. Containers, tools

Bath beads are a real feast for the eyes and a delight to our senses. Their use is attractive both for children and for us older children. Who does not enjoy full bath scented and colored water? Bath beads are the perfect choice for those who do not like herbs and other insoluble things that float on the water to make a relaxing effect. In the following I will present how to make bath balls, similar to those which I made yesterday in the figure below (no I definitely preservation of foods love herbs and must also be spherical).
Bath beads are easy to manufacture, ingredients are easily available in all stores. For making 2 large (7cm in diameter) and a half of the third need two mass following (two weight I did because I half painted half, I left unpainted): preservation of foods
It is important that in the production do not have any contact with the water. Containers, utensils and other ingredients should be dry. If the components are administered wet to dry in an oven at 50 degrees for some time. I did a double weight because I wanted both among themselves mixed to get the color overflow. The procedure is as follows:
4. Weigh the oil and slowly add weight. The oil can add essential oils and liquid paint for food. Mix it well and add the oil gradually feels. The mass is suitable when it is easy to shape into a ball, and also they are simply apart when squeezed nugget. I added weight of olive oil.
5. The mass was placed in a mold or form them only by hand. For the manufacture of silicone molds are not suitable, because we mass compresses well, whereby it can be a silicone preservation of foods mold is convex and so does not give the desired shape. I use transparent pendant for spruce, which is made up of two parts. So I give in each weight (I am stirred preservation of foods by the masses of different colors to paint a shed, but it can do only one color). Mass packed tightly and shake the two halves together. Can be removed immediately, or leave pressed together.
Beads with different essential oils can be used depending on the application. I use beads with lavender for relaxation, beads Eucalyptus use with colds, preservation of foods as well as balls with lemon, peppermint balls with the footbaths et al.
Bath beads are a real eye catcher for eyes and a delight to our senses. Their use is attractive for children preservation of foods as for us older children too. Who does not enjoy full bath with scented and colored water? Bath beads are the perfect choice for Those WHO dont like herbs and other insoluble Things That float on the water to make a relaxing effect. In the Following I will present how to make bath balls, Similar to Those Which I made yesterday and the first picture (I definitely love herbs and They Must Be included).
Bath beads are easy to make and the ingredients are Easily available preservation of foods in all stores. For 2 large beads and a half of the Third you need two masses of Following (I did two Because I painted one mass and the other I left unpainted):
It is not Important to Have Any contact with the water while you make the balls. Containers, tools and other ingredients' must be dry. If the ingredients are wet and dry Them an oven at 50 degrees for some time. I did a double weight Because I wanted to mix Both Among themselves to get the color overflow. The procedure is as FOLLOWS:
4. Weigh the oil and slowly add him to the mass. You can add essential oils and liquid color for food to the basic oil. Mix it well and add the oil to your feeling. The mass is Suitable When it is easy to shape into a ball and Also simply preservation of foods to go apart When you squeeze it. I added olive oil to the mass as the basic oil.
5. Put the mass and a mold or form Them only with your hands. Silicone molds are not Suitable preservation of foods Because we have to squeeze the mass well Which can change Sillicon and this does not give the desired shape. I use transparent pendant for spruce Which is made of two parts. So I give in the mass Each (I mix the masses of Different colors to make a shedding but you can do with only one color). Squeeze the mass tightly and place two halves together. You can remove or leave Immediately pressed together.
Beads with Different essential oils can be used depending on the application. I use beads with lavender for relaxation, beads with eucalyptus for colds, Also the balls with lemon, peppermint balls for foot baths, ...
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Bologna sauce olive oil 1 small brown onion 200 g minced meat (I like to take a lean beef, but can

I do not know anybody that every time you want to eat pasta, decide and I prepare pasta. The most enthusiastic acquaintances-cooks swear by home-made sauce, therefore, "from scratch". Other, not so interested in cooking, but prefer to go down a different path when preparing a meal with pasta. For most, the association for "pasta" boraks dan formalin or "pasta" represent any purchased pasta and sauce is ready. They offer a myriad of different types on the shelves near the store. Not what pasta is really cheap and quick meal, especially for those who do not have much time.
I do not know anyone WHO, When They Want To cook pasta, Decide it to Them from scratch. Even the most cooking-loving people I know Usually go for the homemade pasta sauce, but They still buy pasta and the grocery store. The rest of my "not so into cooking" friends buy the pasta and the sauce, That is conveniently packed and a can or a jar, and you can choose from variety of Them. No one can deny That pasta is really a cheap and quick meal, ESPECIALLY for Those Who Are and a hurry.
Well, I was not in a hurry and I have decided boraks dan formalin that I am going to prepare a homemade lunch narrow noodles. Along with bolognese sauce served (recipe which I promised boraks dan formalin two records back). Narrow noodles are ready fairly traditional. I did not wallowing with a device for rolling the pasta to show how it can address a person who has a home basic kitchen equipment. In this case, we need only roller. It really is faster if you cook dried pasta purchased, but the texture and flavor of homemade pasta so good that it's worth a try. It's no wonder that Italians prefer a good basis, ie pasta and they added a little sauce. Bologna sauce is prepared using tested recipe, which is a mixture of Slovenian version of the sauce, which I learned in culinary school and sauce, which is preparing me mother taught my former roommates from Italy.
NEED: Noodles: 200 g flour (you can use a simple smooth white flour, the perfect is if we have a home ground wheat flour semolino 1) 2 eggs pinch of salt lukewarm water, if necessary, vegetable oil (for the covered dough when resting)
Bologna sauce olive oil 1 small brown onion 200 g minced meat (I like to take a lean beef, but can also be mixed) 1 carrot celery boraks dan formalin leaves 250 g tomato passata sauce or pelatov or 2 cloves of garlic boraks dan formalin salt, pepper, boraks dan formalin paprika, boraks dan formalin thyme, basil 1 dl wine - Merlot (I prefer boraks dan formalin I add red, but can be any) 2 Parmesan chunks (with waiter service)
It was placed on a desktop or a board, where you can continue to knead the dough. It is important that you have a deadline by which the flour pomokate surface on which knead. As the dough is in good noodle dough, knead it for at least 5 minutes. Thus, it becomes more flexible.
We design it in a scoop and let it rest in a bowl. Urgent pour oil (familiar) that are not sushi. Let it rest for 30 min. (In the meantime, you can start preparing bolognese sauce) boraks dan formalin Prepare your work surface, sprinkle flour it well. On her roll out the dough for noodles. First a little and taking care that the dough does not stick to us on the counter. Roll out to a very thin thickness (until a diameter of about 55 cm). Folded in half and then in half to give the quarter. Quarter fold in thirds and cut them into narrow noodles (optional). When the noodles cut them Arrange the floured board or countertop that is still a little dry. (In the meantime, we can finish Bolognese sauce). Cook pasta in boiling salted water for about 5 minutes. It is better to be cooked a little "al dente" boraks dan formalin third Drain strainer. Pasta, add the sauce and mix and serve on a plate.
Bologna sauce: cut the onion and fry it in the cooker at tablespoons olive oil (we have an open container). When it is well fried (approx. 5 minutes), add the meat and fry until they fall apart. This time Grate the carrots and chop celery leaves. When the meat is well fried, add to the grated carrots and chopped celery boraks dan formalin leaves. Pour about 3 dl of water. Meat topped boraks dan formalin with tomato sauce and add the spices. Pepper, salt, add the basil and thyme. Close the economy pot and cook for 30 min. If you cook in a regular pot is a good idea to cook the sauce for at least 2 h. However, boraks dan formalin there can also be used for cooking sauces cheating, but not so good 4 as the long-cooked sauce. After 30 minutes economist pot cool and shipping. (We give water to cook pasta) Ekonom pot give back to the light a fire and cook uncovered. It is important that the sauce will not boil but only cooked just below boiling, slowly. Then add the wine and boil for another 10 minutes. (Boil pasta). Check tastes, if something is missing and serve. Do not forget the fresh grated parmesan cheese.
Narrow pasta with bolognese sauce is an Italian classic, which is well-known Slovenes. Outlined above recipe is fairly easy and very tasty. For lunch we ate all of which, although it is a recipe designed boraks dan formalin to be able to eat lunch three. boraks dan formalin I hope it will be someone else from

One of these is certainly the quinoa. By dawn I like noodles in a creamy soups (eg. Instead of grat

One of these is certainly the quinoa. By dawn I like noodles in a creamy soups (eg. Instead of grated pulp) and as a risotto. With a large variety of vegetables, sometimes with pieces of chicken, sometimes with a fillet of salmon or cheese, even immersed jajčkom. Always cook it separately nabisco oreos (and cooks really nabisco oreos quickly), fry the remaining ingredients separately, then among them the meantime, this small, almost transparent seed.
And you never get tired of it. Usually you such rižotko do what for dinner (if you happen to run out of home baked bread, for example;)). Today, however, I wish you have for lunch (so you can guess what will happen today for dinner;)).
I cooked quinoa as directed. I cut up all the vegetables on about the same, small corncrake. On the fat I saute leeks, add turmeric and pepper. I then add leeks, fennel, peas and carrots. This was followed by the chopped garlic, previously soaked and sliced dried tomatoes, nabisco oreos peppers and bulb. All together I have some time suppressant, and in between times mixed. Shortly before nabisco oreos the end I added cooked quinoa (left to drink all the water if the water will remain, the Draw off), avocados, herbs, olives and cheese and a little more mixed well.
ps: if you noticed-but, I did not impart any salt. This is because, in the single meal enough ingredients that can easily substitute for salt. In addition to the leek and garlic, I used quite pepper and olives and cheese from the brine, which is very very tasty but also very salty.
And although after lunch for some time now, I'm still very thirsty. And no, in this case the solution is not to drink the water, but in something sweet. Other me half an avocado, so I did a quick pudding. Avocado, banana, honey and cocoa. Mix mix mix and that's it :)
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In the first place because we are passionate about them. During exercise at Jade Yoga cushion you c

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Raw Elegant Dining / Raw Elegant Dinner
It is something completely new, fresh and unseen in Slovenia! How to combine superior culinary delight with primary and natural way of diet that provides complete health and vitality? For us, this is a simple and natural, and you let presenentiti!
His life and heart, we focus on creating divine intermingling monte moir of flavors in dishes that are distinguished by the highest quality, fresh, naturally grown, monte moir seasonal ingredients of plant origin and the man most friendly and natural way of preparation, because food is not heated monte moir above 45 C and both of them preserve valuable enzymes, antioxidants, phytonutrients, essential fatty acids and other vital nutrients. All this in order to feed the body and mind and nurture the beauty from the inside out ...
(Water kefir, fresh fruit and fresh herbs, linseed, sesame seeds, tomatoes, cayenne pepper, Himalayan monte moir salt, cashews, garlic powder, monte moir onion powder, chives, basil, yeast flakes)
(Carrots, green beans, celery, zucchini, Shiitake, spring onions, ginger, coconut, lemon, lime, curry, chili, cayenne monte moir pepper, umeboši pasta, rice vinegar, monte moir sesame oil, olive oil, basil, mint, cilantro, lemon grass, cashews, almonds, black sesame seeds, salt, miso paste)
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When the pumpkin is ready, I just have compiled a plate. Slices smithfield beef group of pumpkin, b

Since (for some reason) to cook and eat several times a day, sometimes we really run out of ideas. Actually not. I do not run out of ideas, run out of my new and different ingredients. Therefore, it is my favorite but several smithfield beef group times. But always in a different smithfield beef group guise. Today, for example, I wanted buckwheat.
One of the reasons why I do not like winter (although this year I am grateful to me with their temperatures so nice exercise - the only lasts) is the fact that not a lot of fresh vegetables. Yeah, I know, in shopping malls nowadays gets it all. And it throughout the year. A fact some of the 'summer' food just does not taste January that it should have.
Therefore, now mostly eat those for a typical winter vegetables ... Carrots, potatoes (and sweet potato), cabbage (although this year more rarely) peso. Here and there some fennel, dried tomatoes, olives in brine, frozen smithfield beef group peas. And pumpkins. I'm not a big fan of yellow sweet pumpkin, I much prefer those small, green zucchini zucchini. But if there is no other ... so because, even flask can be prepared so that it is actually very tasty.
Last time I was visiting my grandmother. Do not drop me home, not to give me anything. In addition to the minimum (300 grams) of chocolate, I did get more specific segments of the last year's pumpkins. The grandfather pumpkins have very much, but I think of them doing just soup. Well, soup is not so bad, but alone they much prefer prepare in the oven.
Pumpkin is all week lying in the fridge and today was really about time that you spend. So I kosilce This time, conceived smithfield beef group as follows: in the oven will bake pumpkin, add buckwheat, a little chickpea, over a few dried tomatoes, a little bulbs, crumbled cottage smithfield beef group cheese, and everything is sprinkled with pumpkin seeds.
And so I did. Buckwheat and chickpeas I forged (just because it is timely to remind and because of this some time I did not do). I gourd cut into three equal segments, coat it with oil and spicy blend of spices (reeees necessary, otherwise the pumpkin too sweet) and hell in the oven at 220 degrees, but what I know for sure half an hour. In the meantime, I once turned around and sprinkled with a little dried thyme. While I have prepared everything else. I cooked chickpeas in water, buckwheat just above the steam. In a dry skillet, I crunchy popekla cucurbits (at a low temperature for a few hours, several times in the meantime, I stirred the course). Dried tomatoes I soaked in water that is softened.
When the pumpkin is ready, I just have compiled a plate. Slices smithfield beef group of pumpkin, buckwheat, chickpeas, tomatoes, a little thin sliced red onion, and crumbled cheese smithfield beef group and crunchy seeds. In the garden I found a little bit, really miniature, lamb's lettuce and dandelion (January? Yes, I know!), With whom I decorated the plate. Across all together, of course, I spilled some olive oil and lemon juice quarters (mainly because I was in spite of pumpkin spices still too sweet;)).
Related Posted in Bread, pasta, cereals & potatoes, vegetarian dishes | Tagged buckwheat, buckwheat porridge, pumpkin, cucurbits, lunch, tomatoes, cottage cheese, chickpeas
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Mmm, is handicapped, but I know Basilica sandwich with shiitake mushrooms and baby spinach but I ha

Mmm, Basilica. Charming outpost on one of the most frequented streets of Ljubljana, where this forever, but I really always received with a smile and good humor. These what a fine cook or prepare, whether it be a delicious Panin, empowering soup or health solatka full, you pour coffee or juice and a little chat with you on top. On sunny days, if you're lucky and you have not already booked, can the company or yourself to sit on wooden stools in front of the bar and enjoy a double. And best of all, a fraction of their culinary offerings del monte green beans can also take with them and do their recipes kosilce cook at home, in your own kitchen. Well, we better say that what may be one of their specialties receive a gift. Suppose here to Pepermintu! :) Basilica in olive oil
Sun-dried tomatoes olives in brine Yes, Basilica and its products is also famous for its beautiful ambience and intelligent packaging. What should you do to ensure del monte green beans that you may receive one of the featured delicacies? Odklikati on Bazilikino FB page, tick that you like (so you will also be informed daily about what goodies you prepare del monte green beans and watched the soup of the day) iiin ... in a comment below this post to write, how to look your dream solatka that would you have prepared in the Basilica. With all the components of value, of course :)
Polajkala. Right now, however, the lettuce think about ... Well, it is a little early, but each fits different salad ... but we try! Let's del monte green beans mix greens (lettuce, baby spinach, beet leaves ..), marinated tofu grilled, del monte green beans roasted sunflower seeds, fleur de sel, olive oil and balsamic vinegar. del monte green beans In fact, I've never eaten such, it seems to me to me (at least today :)) most pasalo. Reply Delete
Mmmmmmmmmmm, all presented products for my taste perfectly del monte green beans consistent with the pasta dish as hot or cold Pasta salad. With a teaspoon of basil in olive oil would, for instance. spiced green beans, still lukewarm. Or you could use all of these ingredients in any seasonal salad with diced cucumbers, peppers, tomatoes, chick peas. Aaaaaaaaaa, hungry:-) I hope that on this one super peppermint del monte green beans challenge Java Spela aka "Culinary journey by me:-) Reply Delete
Mmm, is handicapped, but I know Basilica sandwich with shiitake mushrooms and baby spinach but I have not eaten. del monte green beans Next time, for sure! My dream salad tale moment would be: green salad with baby spinach, cherry tomatoes, grilled zucchini, feta cheese and fried sesame and mandatory with balsamic vinegar. Clean independent del monte green beans lunch :) Reply Delete
Polajkano, Basil looks great, del monte green beans by tomorrow del monte green beans hurry to try it. :) My dream salad is likely to vary from day to day, but today this would be: crisp lettuce, arugula, del monte green beans cherry tomatoes, mozzarella, pumpkin and sunflower seeds, walnuts, cubes of cucumber, corn, Karst prosciutto, a combination of pumpkin and sesame oil , balsamic vinegar and a little lemon juice. yum :) Reply Delete
I do not know if the sledge, but lately often on a plate. Usually your salad in the winter prepare del monte green beans something like this: chicory (various types), you can have lettuce or arugula, goat cheese pieces, sesame and flax, and sometimes even grind Indian or Brazilian nuts, pumpkin seed oil, balsamic vinegar, Himalayan salt. In addition to pick and choose sweet chilli sauce and avocado (the avocado spread) and occasionally corn. Can not wait to do a new season olive oil with basil oil and chilli. And what will be found to soak in the oil. Mmm ... Basilica but we have been tracking for some time, so I know what soup is aired daily. Only so on. Reply Delete
Ideas for salads is all that is really hard to decide which one is best. Any themselves could be something special. Winter salad would you wish for a combination of baked Hokaidke, corn salad, roasted pine nuts, cheese or smoked trout fillets grapefruit or pomegranate grains - topped with gravy in olive oil, lemon juice, honey, salt and pepper. Reply Delete
Here's js polajkala sm pics! :) My dream solatka? Hmmm ... češnjevčki, cucumber, del monte green beans young čebulca, red, yellow, green peppers, fetka, tuna in olive oil, olives, however, mmmm! However, the prizes awesome btw, love it! Reply Delete
Tale "Basilica" is also fletna to watch and browse through del monte green beans it:-)) solatka Yes, I love her and at just about any of those most simple del monte green beans green to various mešanio rich:-)) The Basilica is mandatory herb of my garden, so green and red! Reply Delete
Of course, I clung like, as soon as I saw this beautiful green color and dried tomatoes (which I am looking for some time, those that good). Lettuce? Pasta from Italy. A little del monte green beans ears (such special pasta that make them old women on the streets of Bari), olive oil and balsamic del monte green beans vinegar, tomatoes, oregano, fresh basil, mozzarella + dark olives ... and probably even what type of feel :) glass of red wine for next, of course. Thank you for reminding me to salads. Not enough can eat and this is a kind of stimulus now, start with the notes :) Reply Delete
Mmmmmm, very superior to

Prevalence of wild fruit species ranges peanut chips from the Caucasus and Central Asia through the

I write about preparing and eating of unleavened juices, more or less healthy foods, gardening with the help of nature. The use of grain mill and oven - -dehidratorja food. All with the aim of a simple and healthy peanut chips eating and vast self-sufficiency. Long live the home cooking and gardens!
Cornelian cherry is a tree that grows from 6 to 8 meters high and has a yellowish-brown crust on the trunk and red-brown bark on the branches. The leaves are simple, egg-shaped with a flat edge. At the branches are arranged oppositely. The upper side of the leaves is smooth, the lower hairy and lighter shades.
The flowers are, as the name suggests, Slovenian, yellow. Hermaphrodite flowers are grouped in umbels. The tree blooms before they olista from fertilized flowers are developed scarlet red stone fruit elliptical in shape. The fruits are edible and have a pleasant and sour taste. Inside the fruit of the seeds with a hard shell.
Prevalence of wild fruit species ranges peanut chips from the Caucasus and Central Asia through the South in Central peanut chips Europe. Among other things, peanut chips increasing the spontaneous light woods, the limestone rocky slopes, it is still fiddle severe undemanding and tough. In spite of low economic importance of usability drnulj known to the ancient Greeks. The ancient Romans green fruit invest in vinegar and olive. The use for medicinal purposes, there are some records from the medieval monastery archives. Just over two hundred years ago, it was in Fruit Growing Guide has been written to give the fruit of good brandy. Leta1956 was known in Armenia for 28 varieties. Some later were very active breeders in Kyiv botanical garden, where they found their way to the more ambitious producers in the United States. peanut chips Dren are odbirali in the former Yugoslavia. The starting point was in Macedonia - found specimens with larger and sweeter fruits.
Oil, which was extracted from the seeds were produced peanut chips soap, and they used it for lighting. Bark of the tree contains a lot of tannins, which have been used for painting. Leaves used for tea, fruit tea, however, jams, juices, dried and fresh use.
Cade of the popular varieties of the well-known 'Jolico', which was created in Austria. Fruits ripen in mid-September and each weighs peanut chips an average of just over 5 grams (in the wild only about 2 g) with only ten per cent share kernels. At 12 years old bushes are accumulated peanut chips after 19 kg of fruit.
Drnulje fruits are yellow dogwood (lat. Cornus mas), which blooms in early spring with beautiful yellow flowers, branches peanut chips are therefore an integral part of fagots. In the meantime, red fruits ripen and get a red ruby color. Red and firm to the touch as an ovoid "cherry" sour as screaming, but when their color darkens and slightly softened, becoming similar to the taste of wild cherry. The fruits of wild trees are more small, peanut chips the length of the toenail and a little more slender. Cultivated varieties which are already found in our gardens are thicker, but still quite small. peanut chips Fruits contain much vitamin C, more than lemon pectin, antioxidants, in particular in the form of anthocyanin coloring, peanut chips and an array of minerals. Drnulje peanut chips are therefore the right choice in the fight against HIV and autumn colds already razsajajo at this time. In folk medicine for centuries, it is possible to drnuljami successfully lowered fever, cure colds and disinfect the throat and airways clean the intestines and even stop diarrhea. Hildegard wrote. "Drnulja does not harm anyone, as pure and strong as weak as a healthy stomach, and supports health."
Drnulje course, you can cook, but we get more of them if they are dried or frozen. From thawed make juice or pulp. Frozen-thawed drnulje, pour in a colander, drain the juice and a little crushed to pick up a little pulp. Pour a little water or apple juice. If desired, sweetened with honey, flavored with mint or vanilla or none of it.
From the kernels of yellow peanut chips dogwood in the past produced rosaries, their kernels are squeezing edible oil. Kernels, they crushed, milled and fry kernels have proven themselves to prepare these drains of coffee drank on special occasions. So coffee we can afford today. Is a unique, a pleasant taste and a smell of vanilla. If drnulje vkuhavamo, the kernel which accumulates.
When to approach drnulj and how? Apparently the mature ones that fall on the same floor. Those are just sweet, jam and can be picked yet firm. You can also shake the tray and medimo. This means that promptly select peanut chips those that are darkened and up to eat.
A necessarily make at least a couple cups of a very special delicious jams. Previously, the supply of small cups because we believe that it will be eaten in large quantities. And the sugar in the marmalade also we do not exactly generous, unless we do not mind a strong acid that shranka.
If we have at home the good old steam juicer and a lot drnulj's move on to work with him and we will get a special syrup. We fill it in a small glass

First of all, congratulations to the Barbi solved mccain chips the puzzle! It is true Ptuj! All oth

... On CREATISSIMO blog ... place to create and create! Have you (or would like to be) creative? Join us and share with us your creativity, thoughts, desires, tricks, mccain chips ideas, etc. We will focus on the creative process, so do not worry if 'you're not talented' (you'll soon see that you are !!). Desirable co-operation, therefore: mccain chips join as soon as possible! !! PS: Create your days in your own style! Good luck !! Do you want to read MY BLOG IN ENGLISH? Do not translate! - Go here!
First of all, congratulations to the Barbi solved mccain chips the puzzle! It is true Ptuj! All others therefore no other choice than to imitate it and proceed to wander mccain chips around Slovenia and also discover beautiful and interesting mccain chips corners of Slovenia. It helps with inspiration to create!
Looks like I'll have to go back to watercolors ... Whoever mccain chips 'me' to read on the FB-ROM already read that with acrylics I'm not the most coordinated. My body does not respond well to one of the substances, so we strongly ignited eyes, etc. I get the headache. Even if space zračim, not much better ...
to have a better idea enclose mccain chips the list: Royal Talens acrylic mccain chips paint Amsterdam 500 ml - beige (light buff Titanium) - 289 - Yellow (Azo yellow medium) - 269 - orange (orange Azo) - 276 - Red (Carmine) - 318 - Green (Olive mccain chips green light) - 621 - Blue (Greenish blue) - 557 - Blue (blue Prusian phtalo) mccain chips - 566 - Brown (Burnt umber) - 409
I would like to sell them (at half price - for 6 EUR per piece), so that they could in turn bought some watercolors. If you need or you know someone that would acrylics also come zeloooooo would be glad if you write to me (this) in the mail (you can find it in the profile) to ignore the delivery and everything else. Whoever buys the whole kit gets another mccain chips white color free :). Otherwise, you can also buy individual colors. I do not want to paint stay with me and begin to dry :( so I'll zeloooooo grateful if you expand or voice. Help me in finding a new user. Hvaaaalaaaa in advance!
And that brings me back to watercolors ... I like the spill and gentle transitions. I almost forgot how much more 'steerable' watercolors are compared with acrylics! Below is a detail from my creative blog :).
The entire content of the blog is copyrighted material the use of materials is possible mccain chips only with the written permission of the authors (contact creatissimo@gmail.com). Violations of the material and moral rights, and failure to comply with the conditions of use are criminal!
Another method for making mccain chips a special, Christmas greeting cards. If you are such a collector hamster like me, then you certainly out of stock of an old ...
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The reason for that is Bratina stove for a few days is not cool sentence, but professional training

The reason for that is Bratina stove for a few days is not cool sentence, but professional training. In search of new flavors, the gourmet delegation headed towards the west, in the idyllic countryside where the hills even exchange cantley sugar beet factory two shades cantley sugar beet factory of green - vines and olives. Throughout history has been an inspiration to painters, cantley sugar beet factory writers and other artists for a short time while you're here postlali cantley sugar beet factory even popes, who are known for the fact that you like to take time for good food and a chalice of wine or two. And if the first association cantley sugar beet factory in Provence endless fields of fragrant lavender in the middle of which stands a small stone house with blue shutters, this is only a small part of the visual and aromatic impressions offered.
A diverse cantley sugar beet factory culinary season lasts here all year round. It begins in the spring, when the market is filled with the first seasonal vegetables and fruit: artichokes, asparagus, peas, young garlic, the first tomatoes, strawberries ... The neighboring stalls smell of dried Provencal spices, goat cheese, dried meat, honey, olives and olive oil, more in seaside resorts it has a diverse selection of fresh fish and other seafood delicacies. In the spirit of supporting the local economy, of course, on such a market full založiš cantley sugar beet factory with everything to offer, then you only remains that somewhere in the middle of vineyards razgrneš checkered tablecloth and open picnic basket and bottle of Provençal wine.
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artichoke appetizer basil Bratina bora pumpkin cocktail cantley sugar beet factory stock mushrooms beef lamb Japanese food motherfucker autumn porcini potato scallops cuisine marl lemon salmon marjoram butter Malvasia meat dumplings sea olive olive oil olive oil sauce, bacon tomato parmesan pine nuts beer and wine tuna fish thyme vegetables asparagus barbecue

Today, I am baking bread with dried tomatoes, the other half of dough but zameslil olive tree farm

Preparation of bread mistakenly consuming and demanding task. In fact, just about the fact that it is necessary to choose and try. He does not need any kruhomata. This actually is not recommended.
When you baked yourself a few times, we may believe that you will be ripped the heart to make it next time bought in the store. Especially because you can not calcined over the weekend for a whole week and it still lukewarm porcijsko freeze.
When baking bread using all varieties of flour, if only to the local mill or organic and not white. Good performance pirina, whole wheat and rye, which prolong the freshness of bread. Most do what combination of several.
To spice up the bread, add nevsakdanjosti and of course, good taste, I decided to give him add a few dried tomatoes. But not those of oil, but just a nice sun-dried. It seems to me that the oil in the bread does not have anything to do, so that it can only spoil. I have worked rolls of dough in which the olive oil, were good only freshly baked, and then they become dry and gummy, so do not recommend it.
The container for mixing first AMES different types of flour and flour on the side of Solim. Add chopped dried tomatoes. olive tree farm Especially do leaven (yeast, a little flour and a teaspoon of sugar - or maybe not mix with a little warm water and leave for a few minutes, it begins to swell). When the yeast to rise, I add it to the flour and add the hot water start to knead. olive tree farm Add enough water to the dough a nice uniform, but still quite sticky, humid. Mesima by some 10 minutes. Then sprinkle with flour and let it rise.
Struck at the top with a knife that they occur more air to be even better, rise. As well as the view will be more beautiful, more attractive. On a baking dish them again and let it rise. Fired them at 250 degrees Celsius for short periods. If I put in the oven another baking pan with hot water, rolls will be more crisp and soft, because the crust is thinner. This time I decided that I spent half the dough for rolls, half for large loaf, which will be cut into pieces. The latter I froze.
oo interesting to run into baking homemade bread with dried tomatoes: D braaaavoooo! Indeed pics I already hell, but added another pistachios;) Divine taste! welcome home chef. Reply Delete
Today, I am baking bread with dried tomatoes, the other half of dough but zameslil olive tree farm green olives. Both very good. Almost every bread dodalm olive tree farm a few tablespoons of olive oil. When we eat always homemade bread. Reply Delete
I browse and I browse the net for the (whole wheat) bread since yesterday dropped a decision to start the bread furnace itself. and this what I see (and read) on / taking pictures is what I want to make myself. can not wait for Saturday:) I will report on my page :) lp, M. Reply Delete
Mike, I saw your recipe. I too have worked like breads, rye, rye with caraway and rye with lees ... I love them. Now jh really less fired because children love a little more puhkosti ... for now - because we too were such when we were younger. Now we know what is really good;-) Reply Delete olive tree farm
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Aha, macaroni are mandatory polznozrnati. I do not know why, but I have better taste, although othe

A refreshing summer solatka strictly confidential | hirkani
Random constellation lunar eclipse a few weeks ago (eh, back when it was just cloudy) and a coincidence that I drifted into the hands of the book Kitchen, strictly confidential, culinary adventures in the underworld, and the abundance fish processing and preservation of free time (when it was all ironed and curtains washed), which resulted during the unusual fact that the children were up yesterday fish processing and preservation on holiday with her grandmother ... am ... uf is already too long phrase, is not it?
What I wanted to rečt? Oh, well, all šmorn together and the fact that I Kitchen strictly confidential literally devour it in greased bread, POMLASKALA and all the toes licked. Kaorecenzija, when the constellation of planets more favorable. And it came to enlightenment: "Bemtiš, bložna fish processing and preservation section Male kitchen čarojlije is desperately ubložno indigent! This needs to be changed! Some cook, SPECT or scimprat will again be the people is hungry and wants to roll. "
So I zvečerši when we delivered from Styria home happy children (because they will be at home to watch unlimited TV while we'll work), applied together everything that is Valjalo in the refrigerator: peak day before too cooked macaroni ( otherwise cooked al dente, fish processing and preservation just too many of them), fresh peppers yellow and red colors (not green, it would be a traffic light), olivce green inu black, Lutenica (Macedonian origin, hence the name), turkey steaks, fish processing and preservation sour cream, mozzarella , mustard, two centimeters green feathers of young onions, tomatoes and black olives. And three green. Olive I do not say that to the soup.
I'm not a fan of macaroni salad. But this one is special. The original recipe for the Macedonian salad write Hani merits of a molehill, one Krtinuva Hana us on Saturday at the picnic pamper you with its excellent solatkami mode has the most excellent Mojitom. According to which not even headaches.
Since I a) lazy and b) šlampasta, I have her recipe di originals organized shortly after its taste and inventory status in the refrigerator. Lena because I could not pick up the link when I happened fish processing and preservation to be the chef modeu, šlampasta because anyway, always do your own customized recipes. If ratajo, the važim, that is my way better. If you do not ratajo is - mea culpa - posipujem the ashes of staple fish processing and preservation cukrom because I did not take into account the true situation and proportions. If it buckets of different sizes. So, if you do not receptič tale rata, blame the cook!
Purančiča I quickly popekla, as befits: natural, to olivcu, with a little lemon juice, salt and poprčka (not freshly ground, grinder went cugrunt, because apparently I write miller and blacksmith mare always barefoot JELD). Four steak are disappearing into the children's stomachs, which are green and red things in your healthy diet is not well-understood, and they prefer to avoid. This does not apply to sweets, but anyway you are not in the compartment fish processing and preservation of a healthy diet, but we will not mention.
Two steak, poor creature without pride, I left on cooling. Favorite otherwise strainers saliva and stretched his fingers, TSC! Even omakce of baking I did not let soak for, since it went into solatko to sočnejša and tastier. Eh, because I did not have the patience to wait for it to cool down, I admit, I have quickly naseckala at centimeter (or two) dice again when they were hot. Then they wonder why I always blunt knife.
I prepared a large bowl and shook her nakockano meat naseckala remaining refrigerator for forever fish processing and preservation alienated ingredients and scrambled together. She added a tablespoon of this and that, Ašičevega fish processing and preservation a little apple cider vinegar, leaned Jadrankinega bottle of olive Add salt and a little. Eto and that's it.
Aha, macaroni are mandatory polznozrnati. I do not know why, but I have better taste, although other family members disagree. If you mask the salad, I add a tablespoon of mayonnaise, but not porajtajo that are much too healthy. I toyed with the idea that I had laid by her spoon tartufate, but then I remembered that we did more with your favorite home alone.
I know your visual aesthetic with besedovalnimi tastes and smells permeated the soul now screaming at the photo. Wo ist der Pikchur? Wo? Bejš Helga, is not it! Firstly, because in this photo is not Gliha best look, because this was real food, not pofarbana one. Secondly, because apparently I need a new fotič (hint, hint) that works well even in low-light conditions. And that the lens or two. Dolgadva.
This entry was posted on Tuesday, July 21st, 2009 at 8:35 and is Filed under Small kitchen carojlije. You can follow Any Responses to this entry through the RSS 2.0 feed. Both comments and pings are Currently closed. fish processing and preservation 11 Comments on "A refreshing summer solatka strictly confidential" Kaja says: July 21st, 2009 at 12:54
Do not need to see it to me drool. fish processing and preservation However Gliha now for when I tko hungry. fish processing and preservation I'm gonna go fast on one solatko who unfortunately will not be the same as yours. (: Vegetarians read Karmenin blog "moosings says: July 21st, 2009 at 16:23
Given ovlinega oil - he too all alone in our crib, but it is used exclusively as a cold

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let you immediately address any communication noises sunil healthcare limited that might arise in the interpretation here above, the title is not a dessert that would be on a regular base consuming what kmetovalski Tractor driver or would recommend the Minister of Agriculture, but we believe that the brave Italian inventions, called agrodolce ... it comes to mixing lightly caramelised sugar and vinegar povretega in principle, savory dishes, which are then stow lukewarm as an attachment to any kind of grilled meat or fish, or cold as a salad ... but it seems to me that the thing especially frajersko functions in the classic Sicilian dishes, kaponati:
as you can probably figure out from the photo, is this the end of kaponata do in the workplace, at noon yesterday ... it tasted especially because it obsevalo spring sun (which is through šajbo seemed quite heated summer) and because it was accompanied by cool in their črnec- bread enriched with cooked wheat and nuts and scented with honey, ground aniseed and bitter cocoa ... like this kaponate preparation for on Graft is pretty easy job ... look: a handful of pine nuts 1 eggplant three ribs celery 1 onion 2 cloves of garlic, a handful of pitted black olives olive oil Two soaked dried tomatoes (in winter, the season of course Palis with frišnimi) fennel and oregano heaped tablespoon of brown sugar a little more than half a deci apple (or white wine) vinegar
the production process sunil healthcare limited need pan and bowl - in the pan you all to hell in a bowl while mixing ... first pine nuts: this lightly fry in a dry frying sunil healthcare limited pan as they become golden brown by stress in a bowl ... pour into the pan with a generous dose of olive oil and roasted in the centimeter ends diced eggplant and stir in between ... pretresaj that thing fried from all sides ... when it stresses the pine nuts, roasted in a pan but not too fine at cubed onions and strips of a few chopped celery stalk ... Add to that the nakockane dried tomato and sliced olives and roasted a few minutes to soften the onion and green ... but now agrodolčenje: zoom and pan fire gel with sugar ... when it starts to melt / caramelize, add the vinegar and hold it all together a little evaporates ... all the stuff from the pan stress in bowl to melancanom, sprinkle with fennel and oregano, stir and cover ... Serve warm or cold ... questa e Buona!
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Compared to the same period last year, shows that the top leader remained the same, but last year t

The most popular Latvian Winston cigarettes and Chesterfield :: db.lv
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This year for the first nine months of the Latvian most popular cigarettes were Winston, Chesterfield and Red & White, according to the State Revenue Service report on tobacco movement.
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