Good morning
Wafels op een stokje presenteren niet alleen mooi, ze zijn ook om van te smullen. Afgewerkt met gesmolten chocolade, verkruimelde frambozen en pistachenoten. Mmmm !
Aardbeien panna cotta is een eenvoudig en snel Italiaans recept dat heerlijk smaakt. Geniet van de complimenten voor dit zomerse toetje.
Én vagyok Vincent és Rachel egyetlen lánygyermeke, és egyben a Phantomhive grófi család utolsó túlélője. A szüleimet elvileg meggyilkolták, de nekem erős amnéziám van arról a bizonyos napról. A 10. születésnapomon eladtam a lelkemet és szerződést kötöttem egy démonnal. Most ő a komornyikom, Sebastian Michaelis. Az egyezség a 18. születésnapomig érvényes. Miután betöltöttem ezt az életévet, Sebastian el fogja tiporni gyöngyfehér liliomom, elkísérve a keserédes bűnbe, ezáltal véglegesen megpecsételve, hogy az Övé vagyok. #1 in kuroshitsuji (10.04.2019)🏅 𝐀𝐢𝐤𝐚𝐰𝐚_𝐑𝐢𝐧𝐚® 𝒟𝒶𝓃𝒸𝒾𝓃𝑔 𝓌𝒾𝓉𝒽 𝓉𝒽𝑒 𝒟𝑒𝓋𝒾𝓁 ２０１８ || 𝐁𝐋𝐀𝐂𝐊 𝐁𝐔𝐓𝐋𝐄𝐑 𝐅𝐀𝐍𝐅𝐈𝐂𝐓𝐈𝐎𝐍 ©𝐂𝐨𝐩𝐲𝐫𝐢𝐠𝐡𝐭 𝐌𝐢𝐧𝐝𝐞𝐧 𝐣𝐨𝐠 𝐟𝐞𝐧𝐧𝐭𝐚𝐫𝐭𝐯𝐚！ A történet kizárólagos joga engem illet, bármiféle másolása, vagy engedély nélküli feltűntetése szerzői jogokat sért! ♛ Állapot: 𝓕𝓾𝓽𝓸′📝
/ Valentina / 1996 / Italy & USA / fashion / music /
This cheeseburger poutine recipe is made with a delicious homemade brown beer gravy topped with a chopped burger and your favorite cheese curds over crispy fries. The flavor combinations are delicious. It makes the ultimate party starter or appetizer.
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Insectes, aliments de synthèse, plats industriels… que mangerons-nous dans vingt-cinq ans? Entre fantasmes et révolutions, le point sur l'alimentation de demain.
Bereiden: Meng het gehakt met het broodkruim, het ei, de look, peper en zout. Rol er vervolgens balletjes van en bak deze goudbruin in een scheutje olijfolie. Zet een grote pot op het vuur en verhit hierin een scheutje olijfolie. Fruit er de ui en de look in aan en voeg vervolgens de passata en de basilicumblaadjes toe. Kruid met peper, zout en oregano. Kook de pasta al dente in gezouten water. Giet af en meng onder de saus. Schep de pasta in een ovenschotel. Verdeel er de gehaktballen en de mozzarella over. Bestrooi met de gemalen kaas en rasp er nog een laagje Parmezaanse kaas over. Plaats de schotel +- 10 minuten in een voorverwarmde oven tot de kaas gesmolten en goudbruin is.
Compartir: Cuando hablamos de la publicidad vintage lo hacemos casi siempre en términos elogiosos. Y no sin motivo. Algunos anuncios del siglo XX son auténticas joyas de las que proporcionan a los creativos de hoy valiosas lecciones en cuestión de creatividad, estilo, uso del color y fusión de textos e imágenes. Sin embargo, los publicitarios […]
My Arlen ness leathers
Growing up, Sis and I were probably considered luckier than most kids. You see, when Mom went grocery shopping and bought cereal, she always allowed my sister and I to each choose one box of the "good" cereal. You know, like Froot Loops, Lucky Charms, Franken-Berry, Count Chocula, or the mouth-shreddingly good, Cap'n Crunch. Even today, my sister is a total and complete cereal addict. To this day, she will happily have a bowl of cereal at any time of day - even for dinner if she doesn't feel like cooking. As for me - sure I like cereal just fine, but I was always fascinated by the kids on the TV commercials who got to have Nutella for breakfast. I mean c'mon! It's chocolate on bread! For breakfast! How awesome is that?!? To this day they still market it as "...part of a tasty balanced breakfast", yet Mom seemed to draw the line at Cap'n Crunch. It would be many years later before I finally had my first taste of Nutella, and it was well worth the wait. Now that I am all grown up, I can have Nutella for breakfast any time I want to (though I usually have some yogurt and a really good cup of coffee), but it still feels more like a dessert spread to me than breakfast food. For this month's Nutella Challenge, hosted by Paula at bell'alimento, however, I am bringing this hazelnut-chocolate spread back to the breakfast table with Nutella Biscotti. Technically, biscotti is a cookie and not breakfast, but it is meant to be served with coffee, and that first cup of the day is always my favourite. I found this recipe in a new cookbook I recently picked up: The Art & Soul of Baking by Cindy Mushet for Sur la Table - this book has recently picked up an IACP Award and was nominated for a James Beard Award. Cindy's book is filled with a tonne of fantastic recipes, lots of step-by-step photos for different techniques, plus most recipes also have little sidebars of tips and tricks titled "what the pros know" and "getting ahead" tips for making recipes in advance. One of the things that drew me to the recipe, aside from the use of Nutella, is that she describes these twice-baked Italian biscuits as having a slightly softer texture than traditional biscotti. I love that idea, as so often biscotti can be rock hard when dry, only to crumble and break off when you dunk them in your coffee - and that ain't a pretty thing to find in the bottom of your cup. These turned out perfect in my opinion: a nice firm, crunchy texture, but they completely hold together when you dunk them. Delicious. One change I did make to this recipe was that I used Lindt's Fleur de Sel Chocolate in place of just regular bittersweet chocolate. Mostly because I love the depth of flavour that the sea salt brings to Lindt's silky, rich chocolate, and I thought it would be a nice addition in these cookies, and I was very pleased with the results. Cindy also says you can substitute any type of nuts you want in this recipe, but since I was making her Nutella variation, I decided to stick with the classic hazelnut. Nutella Biscotti with Hazelnuts and Chocolate The Art and Soul of Baking by Cindy Mushet Ingredients: 1/2 Cup (113g or 1 stick) unsalted butter, at room temperature 2/3 Cup (134g) granulated sugar 1/2 Cup (172g) Nutella, at room temperature 3 large eggs, at room temperature 2 tsp vanilla extract 2 3/4 Cups (390g) all purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 Cup (75g) hazelnuts, skinned, toasted & roughly chopped 1 Cup (180g) chopped dark chocolate Directions: Preheat oven to 350˚F and position rack in the centre of the oven In the bowl of a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld mixer), cream together the butter and sugar until light and fluffy. Add the Nutella and mix until fully combined. With the mixer on medium-low speed, add the eggs, one at a time, until well blended, scraping down the sides of the bowl after each addition. In a medium bowl, whisk together flour, baking powder and salt. Add the dry ingredients to the wet mixture all at once, and mix on low speed until there are no more patches of flour visible. Add the chopped hazelnuts and chocolate, and mix on low until incorporated. Remove the bowl from the mixer and mix the dough by hand, using a rubber spatula, to evenly distribute the nuts and chocolate. Divide the dough in half, and turn out onto a lightly floured surface. Gently squeeze and roll the dough into a log about 13 inches long. Transfer to a parchment lined cookie sheet, and gently press down and flatten the rolls until they are about 2 inches across on the top. Repeat with the second half of the dough, allowing 4 inches of space between the logs. Bake for 30-35 minutes, until the logs are firm to the touch and lightly golden brown. Transfer logs to a cooling rack and allow to cool completely (if you slice the cookies while they are still warm, the chocolate will smear and you'll have ugly biscotti). Reduce oven temperature to 275˚F, and position 2 racks in the oven, dividing the oven into thirds. Once the logs have completely cooled, using a sharp, serrated knife, slice the logs on a slight diagonal into individual cookies about 3/8 thick (I sliced mine much thicker). Place the sliced biscotti, cut side down, onto two parchment lined cookie sheets and place them back in the oven for another 30-40 minutes, rotating the cookie sheets about halfway through. The biscotti should be dry and lightly golden brown. Transfer to a cooling rack and allow to cool completely. These cookies will keep in an airtight container, at room temperature, for up to 2 months... that's assuming they don't all get eaten right away.
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Here are 10 most gorgeous and popular crossdresser in YouTube who will make you want to dress up even more. Know more about these lovely crossdressers..
Miso is in de afgelopen jaren van dat mysterieuze goedje uit de toko uitgegroeid tot vaste waarde in de koelkast. Logisch: het is een makkelijke smaakmaker die gerech...
Explore caroline07fr's 995 photos on Flickr!
The following two tabs change content below.BioLatest Posts Martin Moodie Martin Moodie is the Founder & Chairman of The Moodie Report. Latest posts by Martin Moodie (see all) Landing a scoop in Doha and heading for showtime in Singapore - May 13, 2024 Courvoisier Spritz anyone? - May 1, 2024 Discovering a fresh philosophy in
1. Procaffinating - The tendency to not start anything until you've had a cup of coffee.2. I can't solve all your problems but I can promise to make you feel better. - Coffee3. Behind every successful person is a substantial amount of coffee4. Keep Calm and Make Coffee5. In need of strong coffee - strong enough to wake the dead6. Coffee keeps me going until it's time for wine7. I love you more than coffee (but please don't make me prove it)8. Don't Worry About My Coffee Consumption - Worry About What I Would Do to You Without It!9. I just realized why you are not my cup of tea. I drink coffee!10. All you need is love and more coffee11. Water is the most essential element of life, because without water, you can't make coffee12. If asked, "How do you take your coffee?" I reply, "Seriously, very seriously"13. A Coffee Hierarchy14. OCD - Obsessive Coffee Disorder15. I'm gonna make him a coffee he can't refuse.16. Coffee. Because prison orange is NOT my color.17. I don't say good morning until after my first coffee, because before that, it isn't.18. I'm going to have to ask you to turn down your stupid by a notch or two, at least until my coffee kicks in19. The only things in my house that aren't dusty are my coffee cups!20. Lord give me coffee to change the things that I can change, and wine to accept the things that I can't
Bereiden:Doe het gehakt in een grote kom en voeg er alle overige ingrediënten voor de gehaktballetjes aan toe. Meng alles goed onder elkaar en kneed het geheel met je handen. Draai balletjes van het gehakt en bak ze goudbruin en gaar in een scheutje olijfolie. Meng de Griekse yoghurt met de koriander en de munt. Serveer samen met de Marokkaanse gehaktballen en bijvoorbeeld couscous, een tomatensausje, aardappelpuree of pasta.
Madcap is a character seen in Dumb Ways to Die 2: The Games and Dumb Ways JR, and he says "Who knew Yetis cared so much about their appearance?" He is a short, stout orange peanut character with a blue and white sweatband. Killer Whale Dentistry: Eaten by a killer whale. Depth Charge Free Diving: Dies when he hits a naval mine, and is exploded in pieces. Dolphin Rodeo: Falls off the dolphin and is pushed underwater by other dolphins, where he presumably drowns Yeti Grooming and Yeti Waxing: Dies
Karamel- of toffeesaus is misschien wel mijn meest favoriete en meest gebruikte saus voor het afmaken van gebak of desserts. Het heeft daarentegen wel even geduurd voor ik een geschikt recept vond dat altijd slaagt en dus gemakkelijk te maken is. Menig maal heb ik geprobeerd zelf karamel te maken, door suiker in een klein […]
In the 1970s and 80s, the red M&M mysteriously disappeared, a victim of horribly unsound FDA testing.
Quand Matt Bomer remet en place une journaliste
Vandaag heerlijke sfenj gemaakt. Je kan het recept verdubbelen, voor de beginners is dit een goed en duidelijk recept. Ingrediënten […]
This recipe is a particularly special one for me: it gladdens my heart and infuses me with shoulder-lowering serenity. While it’s certainly easy to make — something you would never guess by the complexity of its taste — the lamb shank and broth do need to be made a day ahead (or up to 3 days) which means you do have to plan for it. And that planning may have to involve some shopping; for gochujang, that fermented Korean chilli paste that provides rich, rounded depth as well as heat, is the magic ingredient here. It is easy enough to find online, should you not be able to find it near you, and I promise you it will become an indispensable ingredient in your kitchen before long. (Let me quickly point you in the direction of my Korean Calamari and Korean Keema). Until I make my own biang biang noodles, I use durum wheat pappardelle for this. Try to avoid egg pappardelle, which are not quite robust enough I feel. But if that’s all you can find, then I’d advise you (sorry) to cook them and the cabbage separately as they overcook very easily. This is bowlfood at its best: hearty, warming and yet shot through with a piercing clarity which is extraordinarily restorative. And while I’m not saying you absolutely must get a jar of Chilli Crisp oil to eat with it, I wouldn’t want to proceed without. For US cup measures, use the toggle at the top of the ingredients list.
