Put the yeast together with the sugar in a bowl and rub until the yeast has liquefied. Add 200 ml of warm water (NOT hot) and 200 g of sifted flour. Mix the ingredients, cover with a clean towel and leave to rise for 10 minutes. heat it and mix it with salt. Pour over the mayo, stirring constantly with a wooden spoon.
I washed the meat and put it in a pot to boil, in water with a pinch of salt, covered with a lid. I collected the foam when it formed. When it was half cooked, I added the celery and the grated parsnip and the other diced vegetables. After the meat boiled well, I took it out of the soup and when it cooled I broke it into strips and added it back to the pot. .
RecipesDish typeSaladPasta saladCouscous saladJust like Hawaiian pizza, this couscous salad is graced with ham and pineapple. Couscous is tossed with seasonings, onion, peas and pineapple in a Dijon-lemon dressing.30 people made thisIngredientsMakes: 4 250ml water30g butter1/2 teaspoon garlic granules175g couscous115g cooked ham, cut into 1.
This blueberry smoothie recipe is “basic” in the best of ways. It’s cold, creamy, nutritious and delicious. I crave this smoothie in the morning and it keeps me going until lunch. What more can you hope for in a smoothie?All you need to make these blueberry smoothies are four basic ingredients: frozen blueberries and bananas, almond butter and almond milk.
In a bowl sift the flour, add the sugar, salt, lemon peel, make a hole and add the yeast dissolved in a little warm milk, add the butter at room temperature, start kneading gradually adding warm milk. Cover with a towel and leave to rise. 30 min. Spread the dough on the table greased with oil in the shape of a rectangle, roll it in the shape of a long baguette and cut into 8 equal parts.
By owning a restaurant and opening the doors to the community, chefs are often at the forefront of seeing the changes in their neighborhoods. Not surprisingly, these interactions can spur a person into action to change their communities for the better.Yesterday we looked at some of the events that chefs host for their causes.