Eee Battery Compatibility

Crêpes Suzette

Whole Fresh Kitchen in its proposal for the month of February we invited to prepare a classic French cuisine, crêpes.

begins a new week and what better way to start it sweetly I must say the pancakes are one of my favorites for its versatility, fantastic dishes can be prepared with ingredients as simple. For this occasion I decided to prepare a crêpe suzette, a typical French dessert known for its salsa and citrus flavor.
Hope you enjoy it.

Ingredients: Eggs
- 2
flour - 125 gr
Milk - 250 ml
Sugar - 30 gr
liqueur - 1 teaspoon orange liqueur or other
Salt - a pinch

For the sauce:
Sugar - 8
sugar cubes butter - 70 gr
Oranges - 2
Lemon - 1
Grand Marnier or orange liqueur - 1 cup

Preparation:
Beat eggs with sugar and salt. Add flour, milk and mix. Add 20 grams of melted butter and add the liqueur. Let stand for 2 hours in the refrigerator.
Grease a skillet with butter and add a spoonful of the mixture, shaking the pan to make it even circularly. When the mixture begins to dry, lift the edges with a spatula and turn the crêpe. Cook for another minute until golden. Repeat with the remaining mixture. Book.
prepare the sauce, pass the sugar cubes on the skin of the orange and limón.Mientras therefore, place butter in skillet over low heat and add sugar cubes, let the butter is melted. Squeeze the oranges and lemon, the juice passing through a sieve and add to butter. Add liquor. Later we proceed to bathe the crepes, best if done one by one, putting it open and then bending it in the pan, letting it permeate the sauce. Continue with the remaining crêpes. You can also
crêpes flambé.
Serve. In this case, accompanied with some ice cream.
Buon Appetito!

--- --- EN ESPAÑOL


Begins A new week and There isn'ta way to start it Better Than doing it sweetly. Must I say crêpes Are One of my favorites for its versatility, you can prepare fantastic dishes just using simple ingredients. For this occasion I decided to prepare a crêpe suzette, a typical French dessert known for its salsa and that citrus flavour.
Hope you enjoy it.

Ingredients:
Eggs - 2
Flour - 125 g
Milk - 250 ml
Sugar - 30 g
Liqueur - 1 teaspoon orange liqueur or other
Salt - a pinch

For the sauce:
Sugar - sugar 8 cubes
Butter - 70 g
Oranges - 2
Lemon - 1
Grand Marnier or orange liqueur - 1 cup

Directions:
Beat eggs with sugar and salt. Add flour, milk and mix. Add 20 grams of melted butter and add the liqueur. Let stand for 2 hours in the refrigerator.
Grease a skillet with butter and add a ladle of the mixture, shaking the skillet so the mixture comes uniform. Once the mixture begins to dry, lift the edges with a spatula and turn the crêpe. Cook for another minute until golden. Repeat with the remaining mixture. Reserve.
Prepare the sauce, pass the sugar cubes over the skin of the orange and lemon. In the meantime, place butter in skillet over low heat and add the sugar cubes, until butter is melted. Squeeze the oranges and lemon, passing the juice through a sieve and add it to the butter. Add liquor.
Then, proceed dipping the crêpes in the sauce, it would be better if is done one by one, so place the crêpe in the pan And Then fold it in half and half again. Continue with the Remaining crêpes. Also Puede
crêpes flambé.
Serve. In this case, I chose to Accompanied With Some ice cream.
Buon Appetito!

To Ask For A Favour, Better Wording

color pants

Bored of classic jeans? Then we have the solution, change color!
These are Zara Trf proposals. The truth is now starting to make good time, want. I have a few stored in the closet from previous years and why not begin to leverage them?

Seven annoiati dei classici jeans of all time? It's easy to change color!
These are proposals that we make Zara TRF. It is true that now that cominccia good time, I get the urge to usargli. I have some in the cabinet without using, and why not start wearing them now?

C ' annuyant est de voir toujours les memes couleurs dans jeans us? Zara trf nous donne the solution!

It's annoying to always see the jeans with Same colors. Zara trf Gives us the solution!


nice weekend!

Diabetes Macular Degeneration

paris (IV)

Last day in Paris, although already a week ago, I had not had time to prepare. And we dedicate the day to stroll around the Eiffel Tower, go up and see their views.

L'ultimo giorno a Parigi, a settimana fa già, però non ho avuto il tempo per il prepare post. Quel giorno siamo stati passeggiando Intorno la Torre Eiffel e panoramica che c'e guardando the stando known.

last day in Paris, it's been a week but I don ' have not had time to do this post. We walked around the Eiffel Tower and we took the opportunity to go and see the beautiful view from above.

Last day in Paris. We Have Risen Above the Eiffel Tower and see We Have The Beautiful view from above.

great week!

Renderers Monsters And Miasmas

Pachito Alonso 2011 and 2011 kini kini

Pacho Alonso

preparing his next album after the hit "Tu Me encantas"
listen to a preview
entitled CuAl es tu tomate

Brown Discoloration The White Of A Dog's Eye

Giulia Cuddly




caresses and soft ... its weaknesses!

Pierced Nippleswedding

Pierogi (ravioli typical of Poland) Pierogi (Typical Polish Ravioli) Crema Catalana

Late last year I had to travel to Warsaw on business. I was lucky enough to travel with my hubby working so well we had the opportunity to cut a little time to explore this beautiful city.
Warsaw is a beautiful city that keeps its history with modernity, is a country with an open scar pain even after the war, at least it was my humble perception, but highlights by their colors and the will of its people forward. Highlights its simple but delicious cuisine, creating nutritious meals with few ingredients and wonderful, admirable characteristic of those countries that have gone through terrible periods of short supply and during which housewives were able to create and bring to the table dishes that stood out for simplicity of the ingredients but at the same time managed to give the necessary nutrition for the family.
During our stay in Warsaw, we had the opportunity to taste a delicious dish called "Pierogi" consisting of ravioli. The dough is very simple and filling varies, I found them stuffed with mushrooms, ricotta cheese, sauerkraut, potatoes, onions, etc.
My husband loved it, so since we got back, I did understand "indirectly" how would you like to eat again the famous Pierogi Warsaw, so well, this humble cook and wife, decided to go to work and fulfill the craving of her husband.

Here is the recipe (hoping that the Polish people do not take offense for attempting to replicate this delicious recipe) and I hope you enjoy it as much as us.

Ingredients:

Dough Flour - 2 ½ cups
Eggs - 1
Water - Tibia, ½ to ¾ cup
Salt - a pinch
For the filling

Papas - 5 large
Onions - 2 medium diced
Cheese - Gouda, or who prefer shredded Pepper


Sal Butter / Oil - 3 tablespoons butter

, oil, sauces, your
preference
Preparation:
Wash and peel potatoes, boil them and mash them. Meanwhile caramelized onions in butter or oil until golden. Mix the onion puree and cheese and season.

Mix all crust ingredients until smooth. No knead therefore not add much water, add just enough water to get together all ingredients.
Put the dough covered with a towel for no more than 30 minutes.
Roll out the dough on a floured surface, should not be too thick, but rather allowing fine enough not to tear the dough.
Cut dough into circles (you can do with a glass of wine) and add the filling. While sealing ravioli (I did brush a little water on the edges) in any way to avoid open during cooking.
Boil enough water in a pot with a little salt. When it boils put the Pierogi, which will go to the bottom of the pot rises to the surface when the Pierogi rise to the surface continue cooking for another 4 minutes. Transfer to a plate and add some olive oil or melted butter with mushrooms, onions, or whatever you want, I added truffle sauce and was delicious.
Buon Appetito!

A memory of this wonderful city!

--- --- EN ESPAÑOL

Pierogi (Typical Polish Ravioli)

By the end of last year I HAD to travel for work to Warsaw. I WAS lucky enough Because I Had the chance to travel with my hubby while I Was working so we Had The Opportunity to cut a little time to explore this beautiful city. Warsaw is a beautiful
City That Keeps STI mixed history with modernity, is a country with an open scar of pain since the war, (at least it was my humble perception) but noted for its colours and the will of his people to move forward. Stands out by its simple but delicious cuisine, which creates with a few ingredients nutritive and wonderful meals, admirable characteristic of those countries that have gone through terrible periods of food shortage and during which housewives were able to create and bring to the table dishes that stood out for the simplicity of the ingredients but at the same time managed to give the necessary nutrition for the family.
During our stay in Warsaw, I had the opportunity to taste a delicious dish called "Pierogi" a kind of ravioli dish. The dough is very simple and filling varies, I found them stuffed with mushrooms, ricotta cheese, sauerkraut, potatoes, onions, etc.
My husband loved it, so since we got back, he was constantly dropping the hint about how much he would like to eat again the famous Pierogi from Warsaw, so well, this humble cook and wife, decided to put her hands on work and to fulfill the craving of her husband.

Here is the recipe (hoping not to offend Poland for my attempting to replicate this delicious recipe) and I hope you enjoy it as much as we did.

Ingredients:
For the dough
Flour - 2 ½ cups
Eggs - 1
Water - Lukewarm, ½ to ¾ cup
Salt - a pinch

For the filling
Potatoes - 5 large
Onions - 2 medium diced
Cheese - Gouda, or whatever you prefer, shredded
Salt
Pepper
Butter / oil - 3 tablespoons

Butter, oil, sauces, your choice

Directions:
Wash and peel potatoes, boil and mash them. Meanwhile caramelize onions in butter or oil until golden. Mix the onions, potatoes puree with cheese and season.

Mix all ingredients for the dough until everything comes together . Don’t over and do not add too much water, add just enough water to get together all ingredients.
Put the dough covered with a tea towel and let rest for no more than 30 minutes.
Roll out the dough on a floured surface, should not be too thick, but rather allowing fine enough so it doesn’t break.
Cut dough into circles (you can do with a glass of wine) and add the filling. Seal the ravioli (I did brush a little water on the edges) in a way to avoid a mess and they open during cooking.
Boil enough water in a pot with a little salt. When it boils add the Pierogi, which will go to the bottom of the pot and then will go back to the surface; when the Pierogi rise to the surface continue cooking for another 4 minutes. Transfer to a plate and add some olive oil or melted butter with mushrooms, onions, or whatever you want, I added truffle sauce and it was delicious.
Buon Appetito!
Here is a memory of this wonderful city!

Bronchial Asthma Textbook

Tirso Duarte - 2011 Village singer-Orquestra Anacaona

new song for Tirso Duarte
tireless artist of the song title is
Cuban singer El Pueblo

What Is External Hard Devics?

2011 promises

after the single Lloro are you Duele
's Orquestra Anacaona
produces a new piece entitled
"Promesas"

Do I Have To Return Car Deposit

enstyle.dk

ENSTYLE.DK:

After months of waiting, tomorrow at 9:00 am starting a new project in which all may participate. A new portal through facebook to share our daily looks.

Dopo mesi Aspettando, domani alle 9:00 progetto in cui comincia a partecipare tutti potremo. Nuovo progetto has a per poter condividere traverso facebook i nostri look 's day.

Ruk Fronzoli is 01:29 minutes With This Look here!

After months of waiting , tomorrow at 9:00 from a new project in which all can participate . A new portal via Facebook to share our day's look .

After months of waiting , tomorrow at 9:00 am starting a new project in Which All Can Participate . A new portal-through facebook to shar e Our looks daily.


:)

I Need A Sample Of Application

paris (III)

Third day. Continue to visit and walks in the cold. Kremlin, Notre-Dame, Champs Elysees and the Arc de Triomphe.

Terzo giorno. Continuamo visitando e dei Monuments passeggiando. Kremlin, Notre Dame, Champs Elysees e Arc du Triomphe.

Third Day. Like every day, we walked a lot. Kremlin, Notre Dame, Champs Elysees and the Arc du Triomphe.

Third Day. Kremlin, Notre Dame, Champs Elysees and Arc the Triomphe.

Mount And Bladeregistration Cod

One of my favorite restaurants in my hometown of Santiago, is called "La Cocina de Javier" where we spent great times with my family, graduations, anniversaries, birthdays, and many many situations by just being together and celebrate. Javier Pascual, for those who do not know is a popular Basque Chef James, I remember that involved up on television with great success. One thing I liked so much to go to his restaurant is that in a time of dinner, the same Javier left everything in the kitchen and went to greet each and every one of their guests, caring for each other and making sure that all was well, making us feel like we were in our own home. It was great to feel that accent, and see this gentleman in his 70 years with his black beret and his chef outfit is a great author in the kitchen and it was through him that I fell in love with English cuisine.
Each time I return to Chile, my dad, knowing that Javier's Kitchen is my favorite, book a dinner or two there, and waiting to return to enjoy these great dishes, I console myself with the delight of Crema Catalana and making my hubby gave me the kitchen torch, not put up with me to build.
I hope you enjoy it as much as me. Here is the recipe.

For 2 - 3 people (depending on the type of mold used)
Ingredients:
Milk - 500 ml
eggs - 4 egg yolks
Sugar - 8 tablespoons
Cinnamon - 1 stick
Lemon - grated 1 / 2
Orange - grated 1 / 2
Vanilla -
extract 1 teaspoon cornstarch - 1 tablespoon sugar cane
- all they want, I used about 4 tablespoons

Preparation:
put in a saucepan heat the milk (500 ml reserve a bit part milk to mix with cornstarch, just 1 / 3 cup of wine) with cinnamon, vanilla, lemon peel and orange juice. Boil and leave to infuse for 5 minutes. Meanwhile beat the egg yolks with sugar until it becomes frothy. Add hot milk, straining the mixture of buds and also add cornstarch mixed with milk. Mix well and put everything back into the saucepan over low heat. Cook stirring constantly until consistency will be acquired.
Put the cream on the windows, let cool to room temperature before taking the refrigerator.
Refrigerate. I left it overnight. Then before serving put the sugar cane on the surface and caramelize with the torch. Serve.
Buon Appetito! EN ESPAÑOL

--- ---

One of my favorite restaurants in my hometown, Santiago, Is Called "The Kitchen Javier" where we spent great times with my family, graduations, anniversaries, birthdays, and many countless situations for just being together and celebrate. Javier Pascual, for those who do not know is a popular Basque Chef in Chile, I remember that he used to make several appearances in TV shows with great success. One thing I liked so much about going to his restaurant is that in a certain time of dinner, the same Javier was stopping everything in the kitchen in order to greet each of his guests, taking care of everyone and making sure everything was OK , making us feel like we were in our own home. It was great to feel that accent, and see this gentleman in his 70 years with his black beret and his chef outfit, he is a great author in the kitchen and it was through him that I fell in love with English cuisine.
Each time I return to Chile, my dad, knowing that Javier's Kitchen is my favorite, reserves a table there, and waiting to return to enjoy those great dishes, I console myself with this delicious Crema Catalana taking the occasion that my hubby just bought for me a kitchen torch.
I hope you enjoy it as much as I did. Here is the recipe.

For 2 to 3 people (depending on the type of mold used)
Ingredients:
Milk - 500 ml
Eggs - 4 egg yolks
Sugar - 8 tablespoons
Cinnamon - 1 stick
Lemon - zest of 1/2 lemon
Orange - zest of 1/2 orange
Vanilla - 1 tsp of vanilla extract
Cornstarch - 1 tablespoon
Sugar cane - all you want, I used about 4 tablespoons

Directions:
In a pot, heat the milk (reserve aside a little milk to mix with cornstarch, just like 1/8 cup) with cinnamon, vanilla, lemon zest and orange juice. Boil and leave to infuse for 5 minutes. Meanwhile beat the egg yolks with sugar until it becomes frothy. Add hot milk (strain it first) to the eggs mixture and also add the cornstarch mixed with milk. Mix well and put everything back into the saucepan over low heat. Cook stirring constantly until consistency will be acquired.
Pour the cream into the moulds, let cool at room temperature before taking into the refrigerator.
Refrigerate. I left it overnight. Then before serving put the sugar cane on the surface and caramelize with the torch. Serve.
Buon Appetito!