Tuesday, October 12, 2010

Nadine Janssen Smoking




comes a time when, looking in the kitchen, I find that I have advanced dry bread anywhere, if I have time and use it to scratch the breading to prepare the trays, to thicken soups (look for the other recipes in the blog). But this way I use very little ...
I do to friends who use it to dogs or chickens.
But when I hear news such as those disclosed by the FAO, I feel guilty. I know it's just a hypocritical (at least on my part, my wastes are quite different), but if I can prepare something good instead of throwing old bread .... why not?

Cream of Lentil
Ingredients for 4 people: 300 g lentils, 1 carrot, 1 celery stalk, 1 potato, bread, Salt, Olive oil EV
Preparation: Cook the lentils in boiling salted water with celery, carrot and potato cut into chunks.
After about 20 minutes to simmer, put everything into the mixer, put on the fire for about 10 minutes, adding if necessary, hot water.
Toast the slices of bread, rub with garlic and place them on the bottom of individual plates, sprinkle with cream of lentils.
Add a tablespoon of olive oil and serve.
cabbage parcels
Serves 4 Ingredients: 1 cabbage, 100 g ground beef, 50 g of chopped ham or sausage, 100 g of crumbs bread, 100 mL of milk, 1 egg, 1 pinch of mixed spice, salt and pepper
Preparation: Eliminate the coast from the leaves of the cabbage.
Plunge the leaves into boiling salted water for 5 minutes, take them out with a slotted spoon, dip them in cold water and drain.
Soak the bread in hot milk, then crumble.
Mix the meat, ham, bread crumbs, egg, spices, salt and pepper.
Overlay 3 cabbage leaves on a board, forming a star.
Fill the leaves with the stuffing and fold.
Close the bundles with string, put them in a pan with 1 tablespoon of olive oil, cover and simmer for 20 minutes, turning halfway through cooking the dumplings. If too dry you can add 1 tablespoon water you used to burn the leaves.
Turn off the heat, place the dumplings in a serving dish and serve.
(If you prefer you can cook by steaming, on the pan you used to blanch the leaves)
Pear pie with cinnamon
Ingredients: 300 g peeled pears into slices, 100 g milk, 90 g sugar, bread (40 g), olive oil, 2 eggs, oranges, sugar, cinnamon
Preparation: Cook the pears for 12 'or more in one liter of water with 40 g of sugar, juice and zest of the orange. Drain.
Toast the bread in a pan dusted with powdered sugar.
Mix eggs with milk 50 g sugar. 4 oiled molds or lining the inside with baking paper and fill them with stale bread cut into slices, pour the egg mixture, alternating with thin slices of pear, cold. Bake in water bath at 180 ° C for 20 '. Cool the mold and dust with cinnamon.
(If there are only 4, instead of turning on the oven, I tried to cook in water bath in a shallow saucepan. The result is not a chef, but it works!)

Monday, October 11, 2010

Wwe Create Your Own Champion Belt Online