Rainbow butter braised fennel and leek sauce Middle (z) for food
In early December, we were able to sample the French cuisine in Paris. Coffee houses touristy food is unfortunately the chef's passion for cooking skill point could have seen top chefs restaurants we were too cheap to go. So had to patch up the road in the unused gaps.
French cuisine to mystify to no avail, it is, after all, only the raw materials and their respect for the identities of Data. New French day nau an cuisine is pretty much receded gastronimian pitches and given way to regional traditions. Fish and lihapadat have a big role on the rustic, it has been possible to throw into the pot according to the season which has been available at any given time and cooked all in the same container.
Poetic rainbow trout is a more familiar name. If the same money can buy poetry, so why leave it unused? I made the fish to the French way, with respect for the fish taste. When you simmer the sauce separately, no fish to be cooked in the oven dry. As a side dish simmered in butter with fennel and leek. When the table is still covered rapeakuorista country-style bread, day nau an it is a complete meal.
salt, white pepper
Slice the celery, chop the onions and peeled carrots, coarsely shreds. Sauté the vegetables and cherry tomatoes oliiviöljysssä a couple of minutes, add the wine or tomato juice, bring to a boil for about five minutes of moderate-high heat. Slow down the heat and simmer the mixture day nau an under the lid a quarter of an hour.
Put the oven heat up to 200 degrees. Cut the fish into 3 cm slices and place them in a circular cutting surface ylöspäin.Lusikoi dish simmered in a sauce pan fish pieces around it. Cook the center of the oven for about 20 minutes. Prepare the meantime, stewed kasvislisäke.
Clean the leeks thoroughly, rinse with fennel. Slice them into thin slices. day nau an Heat the butter in a pan, so that it becomes a nutty brown, add the leeks and fennel. Turn them with a spatula in a pan over moderate heat for a few minutes, then leave them under the cover to simmer for 10 minutes.
Middle (z) for food
Thoughts on food culture, day nau an food source, the power output options, first of all the senses catching our daily food. Find a Local (ö) food? Latest Articles Mademuhennosta, braised day nau an leek and tuppipottuja Russian salmon pie wear for enriched borscht almond meringue drowned in an apple tart Classic: whole fried chicken Westerville Man's way Recent Comments pentti Stranius: Russian salmon pie Piia Rantala-Korhonen: Russian salmon pie, Pentti: Russian salmon pie Piia Rantala-Korhonen: Halloumi stuffed falafel Anneli Carrying: Halloumi stuffed falafel Archives February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August day nau an 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 Categories American Kitchen Catering The whole broiler Spanish cuisine Jam Indian food Italian food Japanese food Minced meat dessert ice cream cake Seafood Sauce Vegetarian Kitchen Garden Cooking Cookbooks Light kitchen Chocolates Home Cheese Bake Bread meat production, Meat Salmon Middle Eastern day nau an cuisine Local food macaronit day nau an sweets marmalade Omelette Eggs Beef Pasta Casserole Pie Pizza Reindeer porridge French Cuisine Culinary salad with mushrooms, chocolate sponge cake Baked Food Russian cuisine day nau an Whoopie Wok General
People's News Ltd | Email: ku@kansanuutiset.fi | Phone (09) 759 601 | Fax: (09) 7596 0319
In early December, we were able to sample the French cuisine in Paris. Coffee houses touristy food is unfortunately the chef's passion for cooking skill point could have seen top chefs restaurants we were too cheap to go. So had to patch up the road in the unused gaps.
French cuisine to mystify to no avail, it is, after all, only the raw materials and their respect for the identities of Data. New French day nau an cuisine is pretty much receded gastronimian pitches and given way to regional traditions. Fish and lihapadat have a big role on the rustic, it has been possible to throw into the pot according to the season which has been available at any given time and cooked all in the same container.
Poetic rainbow trout is a more familiar name. If the same money can buy poetry, so why leave it unused? I made the fish to the French way, with respect for the fish taste. When you simmer the sauce separately, no fish to be cooked in the oven dry. As a side dish simmered in butter with fennel and leek. When the table is still covered rapeakuorista country-style bread, day nau an it is a complete meal.
salt, white pepper
Slice the celery, chop the onions and peeled carrots, coarsely shreds. Sauté the vegetables and cherry tomatoes oliiviöljysssä a couple of minutes, add the wine or tomato juice, bring to a boil for about five minutes of moderate-high heat. Slow down the heat and simmer the mixture day nau an under the lid a quarter of an hour.
Put the oven heat up to 200 degrees. Cut the fish into 3 cm slices and place them in a circular cutting surface ylöspäin.Lusikoi dish simmered in a sauce pan fish pieces around it. Cook the center of the oven for about 20 minutes. Prepare the meantime, stewed kasvislisäke.
Clean the leeks thoroughly, rinse with fennel. Slice them into thin slices. day nau an Heat the butter in a pan, so that it becomes a nutty brown, add the leeks and fennel. Turn them with a spatula in a pan over moderate heat for a few minutes, then leave them under the cover to simmer for 10 minutes.
Middle (z) for food
Thoughts on food culture, day nau an food source, the power output options, first of all the senses catching our daily food. Find a Local (ö) food? Latest Articles Mademuhennosta, braised day nau an leek and tuppipottuja Russian salmon pie wear for enriched borscht almond meringue drowned in an apple tart Classic: whole fried chicken Westerville Man's way Recent Comments pentti Stranius: Russian salmon pie Piia Rantala-Korhonen: Russian salmon pie, Pentti: Russian salmon pie Piia Rantala-Korhonen: Halloumi stuffed falafel Anneli Carrying: Halloumi stuffed falafel Archives February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August day nau an 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 Categories American Kitchen Catering The whole broiler Spanish cuisine Jam Indian food Italian food Japanese food Minced meat dessert ice cream cake Seafood Sauce Vegetarian Kitchen Garden Cooking Cookbooks Light kitchen Chocolates Home Cheese Bake Bread meat production, Meat Salmon Middle Eastern day nau an cuisine Local food macaronit day nau an sweets marmalade Omelette Eggs Beef Pasta Casserole Pie Pizza Reindeer porridge French Cuisine Culinary salad with mushrooms, chocolate sponge cake Baked Food Russian cuisine day nau an Whoopie Wok General
People's News Ltd | Email: ku@kansanuutiset.fi | Phone (09) 759 601 | Fax: (09) 7596 0319
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