Invitation Wording For A Shark Party

Linguini with olive oil, garlic and smoked bacon

This is one of the favorite dishes from Nigella Lawson , pasta aglio & olio enhanced with smoked bacon. A little gem of simplicity and good taste that is prepared by a snap ...

Ingredients for 2-3 people

• 250 g linguini (or spaghetti)
• 3 tablespoons olive oil 4 cloves
• garlic, finely chopped
• a good pinch of ground pepper
• 200 g smoked bacon *
• salt 1 / 2 bunch of parsley

* or better still, an equivalent amount of pancetta diced

Preparation

Cook pasta al dente in plenty of boiling salted water.

Meanwhile, dry roast the bacon in a nonstick skillet until they are golden and crisp. Remove pan from heat and reserve.

Place olive oil and chopped garlic in a skillet. Heat over medium-low heat. Sauté for about 7-8 minutes, stirring constantly so the garlic does not burn.

Season with ground pepper and add the fried bacon. Mix.

Drain the pasta and transfer to the pan. Add chopped parsley before. Mix well using a clamp or two forks. Serve immediately.

Source: Recipe slightly adapted from the book Delícias da Nigella, Nigella Lawson - Ed Civilização DK (Portugal)

How Much Tequila In A Margarita Bucket

Beef spicy chickpea

One small dish tasty and refreshing for the latest cool evenings of the season ...

Ingredients for 4 people

• 500g of beef to be cooked, cut into large dice
1 finely chopped onion 2 cloves garlic
• finely chopped
• 4 tablespoons Olive oil
• 1 teaspoon paprika
• 200 ml dry white wine
1 bay leaf 1 large carrot cut
• sliced 1 large
• box chickpeas (800 g)
• 1 pinch ground cumin salt &
• pepper chopped parsley

Preparation

Place olive oil, onion and garlic in a casserole. Heat and cook until lightly browned, stirring often.

Add the diced meat and bay leaf, stir. Season with salt, pepper and paprika. Brown meat on all sides, then drizzle with white wine. Add the sliced carrot.

Reduce heat and cover. Simmer on low heat for about 2 hours or until meat is very tender. If necessary, add small amounts of water so the sauce does not dry. Season with cumin end of cooking.

Rinse and drain chickpeas. Added to the preparation and mix. Cook for another 7-10 minutes. Adjust seasoning.

Sprinkle with a little chopped parsley and serve immediately. Serve with couscous or rice.

Source : Recipe adapted from the magazine Saúde Mesa No. 56 (Portugal)

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TECHNICAL WORKING ON TRAINING WORKS PART 3

Between Montescot Bages and by afternoon sunny but very windy, technical research work on objects, Part 3. BLOCKADE OF THE DOG IN THE DOG RECOVERY OBJECT CONGRATULATIONS ON THE SUBJECT OF DOG FESTIVAL FINALS NEXT GOAL: LOCK AND RECOVERY OF DOG SCRUB WITH UNNECESSARY MOVEMENTS OF MASTER
calm and focused.

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tart broccoli and shrimp white lacquered

This original and very good pie salt has arisen the need to recycle shrimp cooked remains of a small party with friends ...

Serves 6

• 300 g pastry
• 1 tablespoon bread crumbs
• 40 g butter
• 3 tablespoons flour 200 g
• medium shrimp, cooked and peeled
• 2 tablespoons olive oil 1 broccoli
• medium, separated into florets
• 300 ml of warm milk
• 1 onion finely chopped
• 2 large eggs, beaten salt &
• pepper Preparation

Preheat oven to 210 º C. Line a pie pan with parchment paper, then drove the disc of pastry. Keep refrigerated.

Cook broccoli for 5 minutes in boiling salted water. Drain thoroughly and reserve.

Melt butter in small saucepan. Add flour and stir until it begins to brown and foam. Pour the milk slowly, stirring constantly with a whisk until it boils and thickens. Add salt and pepper. Book off the heat.

Sweat the chopped onion for 5 minutes. Add the broccoli florets and cook for another 5 minutes. Remove from heat and set aside.

Sprinkle pie crust with breadcrumbs. Distribute broccoli and shrimp on top. Stir in beaten egg white sauce and pour evenly the mixture over filling.

Bake pie at 210 º C for about 25 minutes, or until the pastry and the filling is firm and are golden.

Remove pie from oven and let stand for 10-15 minutes before removing from pan. Serve warm, warm or cold with a salad of the season.

Source: Recipe slightly adapted from the book Quiches and Savory Pies , Johanna Lucchini - Ed SAEP (France)

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Ham (Christmas Ham)

need to wait for Christmas and enjoy this tasty ham original painted in the American ... Here, we find that the traditional ham hardly used in the U.S. - the leg of pork boned and usually cured with its rind, too, I prepared the recipe with regular ham, the sweet and sour sauce very well observed. The result is cooked, tender and flavorful.

Serves 6

• 1 mini ham (about 1 kg)
• cloves 1 cup
• * fresh orange juice
• 1 / 2 cup brown sugar
• 3 / 4 cup Dijon mustard
• 1 / 2 cup balsamic vinegar

* 1 cup (1 cup) = one volume about 240 ml

Preparation

Pour orange juice and balsamic vinegar in a small saucepan. Add sugar and mustard. Whisk and bring to a boil. Reduce heat slightly and simmer for 15 minutes, stirring occasionally.

Meanwhile, preheat the oven at 200 º C. Line a baking pan with aluminum foil and food reserve.

impeccably dry ham using paper towels. Draw fine too deep cross on top of ham with the tip of a sharp knife. Prick a few cloves in a harmonious way in the diamonds.

Transfer the ham in the dish. Brush top and sides with the sauce. Bake for 1:20 to 1:30, basting the ham with sauce every 10 minutes.

Remove from oven and let stand for 10 minutes. Meanwhile, bring the remaining sauce to a boil and reduce until slightly syrupy consistency.

Thinly slice the ham and serve immediately with the sauce on the side and a green salad of the season.

Note: cold, this ham is delicious garnish for sandwiches and salads.

Source: Recipe adapted from the magazine Blue Cooking No. 53 (Portugal)

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RU 18 February 11

In a sunny afternoon at Chalet Albera, Perthus above, with even some snow.

team of fast starts: 3 objects / 4 + victim.







The departure is safe and see lightning fast. The objetssont a little better restitués.La track is cold half an hour and there are 2 changes direction.Le master tends to lose patience.La victim is yet well discovered a joy explosive.Il needs more work and consistency calm because the capabilities of the dog are there.

team of adults: 2 items / 4 + victim







The couple is clearly progression.Le teacher not feeling the dog at work is a 2nd start after recovering lui.Ensuite in touch with the pace and concentration are there. This is the shortest route, a single change of direction and an increase due to the snow but the dog is not embarrassed by the mountain is really tout.La élément.Le his master is in compliance alllures the dog and calmly. The dog goes to the crowd this time. It remains near the victim after finding what gives you time to get to his master.

team of experienced: 3objets / 4 + the victim (known to the dog) and the trail cold about 20 minutes.







The start is active in a straight line then the dog is probably disturbed by the smell of gibier.Il stirs one side and the across the road. His agitation shows the master that it is working but no sign of trouble. He insisted until the smell and the track are crossed again and the dog off again until the very end despite concentrated 2 corners, uphill and brambles. The couple now knows quite well.

team of delicate: 2 items? / 4 + victim identified but not approached.







The departure is motivated (and return to cars after the reference odor in the nose unlike previously) and the master actif.Cela surprises . The look is clean and whisk action.UNESCO change of direction of gaze is sharp but not the body that disturbs the teacher who is awaiting confirmation. It will be all over the body just after the change (Again the gap is crossed when that is not usually the case easily) after a slight back on his feet (paws). The victim is seen in and a rise in the snow but the bush next door is more challenging because a lot of game birds. The victim is helpless. The master is too impatient and not active enough when he faudrait.Le couple still progressing at each meeting.

Nc15-20 Revlon Colorstay

RELATIONSHIP MASTER AND DOG SURVEY


RELATIONSHIP MASTER AND DOG is a relationship equal to that of a transmitter to a receiver, although the dog's senses are probably not yet fully known. This relationship requires

AFFECTION and authority to establish a trusting relationship.

The importance of caress on the dog's body and kissing BODY BODY to take then all their senses.

We are not trying to be dominant because we're not a dog but rather a LEADER IN THE DOG WITH A POINT OF CONFIDENCE TO ENTRUST HIS LIFE.

We seek from the dog despite the initiation and control of the survival instinct that he has in all situations.

The dog has the instinct, the master of intelligence, so it's up to us to make the adjustment by affection, observation, communication and hard work.

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The meeting at the Town Planning Attelia place so April 11 at 18:30, Come discuss this topic Parks canine can solve the problem of dog mess.

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chicken vegetable soup with rice noodles

The lime leaves, ginger and tamarind paste bring a pleasant lemon scent with this delicious soup of Thai origin ...

Ingredients for 4 people

• 4 small fresh red chilies, finely chopped (without seeds)
• 2 cloves garlic, finely chopped
• 8 kaffir lime leaves, torn
• 3 tablespoons chopped fresh cilantro
• 1 cm fresh ginger, peeled and finely chopped
• 100 g of carrots cut into thin slices
• 350 g sweet potatoes cut into small cubes 100 g
• mini corn cut in half lengthwise
• 100 g diced tomatoes (without skin or seeds)
• 2 tablespoons tomato paste tamarind
• 4 tablespoons fish sauce (nuoc mam)
• 2 tablespoons sugar
• 800 ml chicken stock
• 350 g chicken breast, cut into thin strips 150 g
• rice noodles (vermicelli or noodles)

Preparation

Place the chopped peppers, chopped garlic, tamarind paste, ginger, fish sauce, sugar and lime leaves in a preheated wok.

Pour the chicken stock and bring to a boil, stirring. Reduce heat and simmer for 5 minutes. Add the sliced chicken and cook for 5 minutes, stirring.

Add the sliced carrots, diced sweet potatoes and corn. Simmer for 5 minutes, until meat and vegetables cooked arise. Add the diced tomatoes and cilantro. Mix and remove wok from heat.

Dip the rice noodles for about 2-3 minutes in boiling water. Drain noodles and divide among four bowls. Cover with the soup and serve immediately.

Source: Recipe adapted from the book Wok , Philippe Chavanne - Ed SAEP (France)

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Medallions of pork rind aromatic

A delicious dish , as good as simple and quick to prepare ...

Ingredients for 4-5 people

• 800 g pork fillet, carefully degreased
• 2 cloves garlic, crushed
• 100 ml olive oil
• 100 ml dry white wine 240 g
• crumbs 1 tablespoon mustard Dijon
• 1 sprig fresh rosemary, chopped 1 large
• yolk
• 100 ml beef stock, boiling
• salt & pepper Preparation

Cut the tenderloin into medallions and arrange on a baking pan. Season with salt, pepper and crushed garlic. Drizzle with olive oil and white wine and set aside.

Preheat oven to 180 º C.

Put the bread crumbs and mustard in a bowl. Add rosemary and egg yolk. Add salt and pepper. Mix well until you get a kind of dough.

Top each medallion of beef with a little prior preparation, pressing down well to form a crust thick enough.

Bake at 180 º C, in the middle of the oven for 20-25 minutes or until crust is crisp and golden present. Halfway through cooking, Pour the broth over the medallions.

Remove from oven and serve immediately with steamed vegetables, for example.

Source : Recipe adapted from the magazine Mulher Moderna na Cozinha No. 14 (Portugal)

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salad, ham and parmesan

An Italian salad simple classic, always popular at my table ...

Ingredients for 4 people

• 100 g wild rocket
• 150 g of thin slices of prosciutto sliced
• 50 g Parmesan
• olive oil balsamic vinegar
• salt & pepper
• 40 g pine nuts

Preparation

Cut the Parmesan into thin shavings with a vegetable peeler. Book.

Heat a small frying pan non-stick. Lightly toast the pine nuts and remove the pan from heat.

Arrange arugula and toasted pine nuts in a shallow dish. Season with a drizzle of olive oil, few drops of balsamic vinegar, salt and pepper. Mix gently.

Distribute the strips of prosciutto and shavings of Parmesan over the salad. Serve immediately.

Source : Recipe adapted from the magazine Continente Magazine No. 3 (Portugal)

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And the winner is...

Sorry for the long absence that will last another 2 months. I wanted to congratulate J. Box for the insight it showed.

We say appointment in my mail box for your address and if you live in Paris it will be even better to meet you.

Kisses and I'll tell you in two months for new adventures.

Stay tuned!

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American Shepherd's Pie

The Shepherd's Pie is a cooking classic Anglo-Saxon. This sort of shepherd's pie of British origin - invariably add peas and carrots - are traditionally prepared in the United Kingdom and Australia with the lamb. In North America, it is preferred to beef. A simple dish, kind and comforting ...

Ingredients for 4-5 people

• 450 g extra lean beef, minced by the butcher
• 1 large onion, finely chopped 2 cloves
• garlic, finely chopped oil
• salt & pepper
• few drops of Worcestershire sauce
• 150 g carrots, finely diced
• 150 g peas fresh or thawed
• 30 g of dried brown veal stock
• 240 ml boiling water 1 large egg
• 900 g of mashed potatoes house (milk and butter)
• paprika
• parsley and chives, chopped

Preparation

Preheat oven to 200 º C.

Lightly oil the bottom of a large pan and heat through. Add garlic, onion and ground meat. Cook over medium-high heat, stirring often, until meat is brown and does not form small packages.

Add the diced carrots and peas. Add salt and pepper and mix. Cook for a few minutes, stirring occasionally.

Meanwhile, dissolve the veal in hot water. Beat the egg in a bowl and add 2 tablespoons of the broth obtained above, and a few drops of Worcestershire sauce, while whisking. Book.

Pour remaining broth into the skillet. Stir and reduce heat. Cover and simmer until vegetables are cooked and that there remains almost no liquid. Stir the egg mixture over low heat, stirring until the mixture thickens slightly. Sprinkle with a little parsley and chopped chives. Mix and remove the pan from heat.

Transfer the mixture into a baking dish, pressing down well. Cover with mashed potato and smooth the surface with a spatula. Sprinkle with a little paprika.

Bake at 200 º C for about 25-30 minutes, or until the surface of this dish is golden. Remove from oven and let stand for 5-7 minutes before serving. Accompany with a green salad of the season.

Source: Recipe adapted from the book Favorite Brand Name Classic Recipe Collection * - Ed Barnes & Noble (USA)

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Pumpkin Soup Watercress

Colour, vitamins and a subtle aroma of cumin ... A very good soup Grandmother's like we eat almost every day in Portugal.

Ingredients for 4-6 people

• 1.2 l of water or vegetable broth
• 300 g of potatoes cut into small dice
• 2 carrots, finely diced 2 onions, chopped
• 3 cloves garlic, minced
• 500 g pumpkin, diced
• 100 ml oil Olive
• salt & pepper 1 pinch
• ground cumin
• 1 bunch watercress

Preparation

Sort and wash the watercress keeping only the leaves and the softer tips . Drain.

Put the diced potatoes, carrots and pumpkin in a large pot. Add onions and garlic. Pour the water (or broth) and bring to boil.

Reduce heat and simmer for about 25 minutes, or until cooked vegetables appear. Season with salt, pepper and cumin. Pour olive oil and remove the pan from heat.

Mixer roughly the soup using a robot diving (must remain pieces). Return soup to the fire.

Add watercress and simmer for another 2-3 minutes. Adjust seasoning and serve immediately.

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Cemetery south of Perpignan 04/02/11

For a beautiful sunny afternoon,
WORK ON THE TECHNICAL RESEARCH OF OBJECTS PART 2.

Importance of the line shoulder-hips of the driver and LEARNING to monitor the shoulders of his dog.

Awaiting the search order to restart on the next object

Decrease gestural effects of the driver.

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Roast pork with onion and sage

cooking at low temperature in a closed pot when the onions are going to create just the right amount of moisture makes the meat extremely tender. A delicious classic ...

Ingredients for 4-6 people

• 1 pork roast (filet) of about 1.2 kg
• 6 medium onions, peeled
• 1 tablespoon coarse sea salt 1
• tablespoon sugar
• 1 tablespoon freshly ground black pepper
• 12 sage leaves
• 1 teaspoon oil
  

Preparation

impeccably Dry the meat with paper towels.

Mix salt and sugar. Rub the entire roast with the mixture and let stand for 1 hour.

Rinse roast under cold water, drain and dry. Rub meat on all sides with freshly ground pepper.

Oil inside a pot fitted with ovenproof lid. Place roast in pan and arrange the whole onions around. Sprinkle with sage leaves. Cover and bake

. Turn oven to 150 º C (without preheat before). Cook at 150 º C for 3 hours, turning the meat occasionally. If the sauce begins to dry, add small amounts of water.

Remove roast from oven and slice thinly. Serve immediately, with onions and pan juices separately. Serve with green salad and fried potatoes.

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Spaghetti with chicken and pesto

A simple recipe, and good practice to give new life to leftover roast chicken ...

Ingredients for 2-3 people

• 250 g spaghetti or fettuccine
• 2 tablespoons olive oil
• 1 / 2 small roast chicken, boned and coarsely shredded
• 2 tablespoons of pesto
• 200 ml cream fresh grated Parmesan
• fresh basil leaves
• Salt & pepper

Preparation Cook pasta al dente in plenty of boiling salted water.

Heat olive oil over medium heat in a skillet and brown chicken for about 3 minutes frayed.

Add the pesto and cream. Reduce heat and cook for 5 minutes, stirring until the sauce takes a bit of consistency. Add salt and pepper.

Drain the pasta and add to the skillet. Mix well using two forks or tongs.

Dispense in preheated plates and sprinkle with some grated Parmesan. Garnish with basil leaves and serve immediately.

Source: Recipe adapted from the book com Mafalda Dias , Mafalda Pinto Leite - Ed Casa das Letras (Portugal)

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BREAD FRUIT (CHERRIES AND WALNUTS)


color to cake is really pretty. A good store at any time. In addition we are still wondering what to do with cherries, well then it's time to move your jars of cherries.

Source: Entrées Esther B.


3 eggs 1 cup margarine
2 1 / 2 cups flour 2 tsp
teaspoon baking powder (baking powder) 1 cup sugar

1 cup chopped walnuts (not set)
1 jar (250 ml) maraschino cherries, cut into 4 +
juice * 1 / 2 cup raisins, chopped (not set) 1 tablespoon
Tea
vanilla 1 / 2 cup warm milk (not boiled)
pinch of salt

Undo Cream margarine, add sugar and eggs, beat with a mixer. Add to
wooden spoon fruit, cherry juice and vanilla.

Combine flour, baking powder and salt and add to the preparation of cherries, then last the hot milk.

Pour into two loaf pans 9x5 inches (23x13 cm) covered with parchment paper and bake at 350 degrees F (180 C), approximately 50 to 60 minutes.

I've done small bites, so the cooking time is significantly reduced. (About 30 minutes for my little squares).

* 250 ml jar of cherries cherries is 50 + 3 ounces (or 6 tablespoons) juice.


Print recipe

Birthday Wishes To Boss

Sweet potatoes and fresh sausages to sage

Initially, it is a recipe brunch, but I prepared a chilly weekday evening where I did not want to dwell in kitchen. A little comfort food and uncomplicated, with beautiful contrasting flavors ...

Ingredients for 4 people

• olive oil
• 8 fresh sausages (sausages)
• 3 onions cut into thin half moons
• 2 tablespoons brown sugar shaved
• 500 g sweet potato, diced
  
• 10-12 sage leaves
• 250 ml lager
• salt & pepper Preparation

Lightly oil the bottom of a skillet. Heat and add sausages. Brown on all sides for about 10 minutes. Remove the sausages from the pan and set aside on a plate.

Add the half-moons of onion in the skillet used for sausages and sprinkle with sugar. Caramelize over low heat for 10 minutes, stirring regularly.

Return sausages to the pan. Add the diced potatoes and sage leaves. Drizzle with beer and bring to a boil, then reduce heat.

salt and pepper. Cover and simmer over low heat for about 25 minutes or until potatoes are tender. Adjust seasoning and serve immediately.

Source: Recipe adapted from Cooking magazine Blue No. 52 (Portugal)