Microgynon And Diarorhea

Black spaghetti with cheese sauce and quail eggs

morning I travel to the land of spaetzle, Linsa ond Saitewürschtle . Since it had to be quick today in the kitchen. Pasta in all shapes and colors are always in the house. Black spaghetti stained with the ink of cuttlefish, look not only beautiful but also have an interesting taste. They should also have aphrodisiac properties ....

Black spaghetti with cheese sauce and quail eggs
250 g black spaghetti
200 g cream cheese
100 ml milk
50 g blue cheese Bleu d'Auvergne
50 g Emmentaler cheese
8 quail eggs
vinegar
salt
a few fresh sage leaves

quail eggs in water with some salt and vinegar, cook for 3-4 minutes. Remove from the water and down with the palm on the kitchen table and creating defects in order to break the shell. Peeling.
the Bleu d'Auvergne cheese crumble, rub the Emmental.

Black spaghetti in salted water until al dente.

Meanwhile the fresh cheese with a hand mixer to vigorously pitch. Pour into a coated pan. Pour the milk and cook over low heat. Add Bleu d'Auvergne with a wooden spoon, stir until cheese is completely melted. Stir in grated Emmental cheese and simmer a few minutes at low heat.

spaghetti drain and transfer to plates. Sprinkle with the cheese sauce and garnish with halved quail eggs and a few sage leaves.

Pink Car And Blue Commercial

The ideal winter vegetables: cabbage rolls stuffed with chestnuts and mushroom sauce

Because of crunchy cabbage head had seduced me at the market, there was no real diet on Saturday, but this delicious cabbage rolls filled with minced meat and chestnuts.

That was probably

conveyance, and there have Arthur's daughter and I something in common: Savoy is for both of us the ideal winter vegetables. You can use cabbage to stews, to wrap it beautifully filled rolls, served as a vegetable side dish, vegetable lasagna or a process with au gratin potatoes and cheese. Wirsing suits chestnuts, almonds, raisins, harmonizes with cheese, béchamel, smoked meat, and even smoked salmon.
It was my cabbage in my childhood totally repugnant. Because there were only cooked it in water, then put through a meat grinder and cooked in fat with onions and again thickened with a lot of flour. Years ago I cooked this gray Mush once to test for Max and Moritz. The unanimous comment was "So did you eat something disgusting?".

cabbage rolls stuffed with chestnuts and mushroom sauce
250 g chestnut
a kale
1 small white onion
1 tablespoon cold pressed sunflower oil
3-4 branches parsley
400 g ground beef (who's like, you can also take minced lamb)
salt and freshly ground mixed pepper ½ teaspoon cinnamon

½ l vegetable or chicken broth
For the sauce: 200 g brown mushrooms


1 shallot 2 tablespoons cold-pressed sunflower oil
eighth l dry white wine 100 ml beef stock

1-2 pieces Bengalpfeffer
200 ml cream ½ bunch chives

1 / 2 head frisee lettuce

chestnuts at the pointed end cross-cut something. Cook in boiling salted water about 15 minutes. Subtract from the hot chestnuts, the shell and inner skin. Chop the chestnuts.

replace Wirsinglätter Rinse carefully and if necessary to cut out the hard center section. Blanch in boiling salted water for 4-5 minutes. Then put off with ice-cold water, drain and pat dry.

onion peel and finely chop. Roughly chop the parsley.
sunflower oil in a pan. Onion in hot Oil fry for 4-5 minutes until soft. At the end, add the parsley. Ground beef, chestnut, egg, onion and parsley and knead well. Season with salt, pepper and cinnamon.

blanched cabbage leaves spread. Add to each leaf a good tablespoon of minced meat mixture. The leaves of a pack take. If necessary, tie with string. Cabbage rolls in a pan, add vegetable broth to boiling. Over low heat, covered 20-30 minutes can garziehen.

Meanwhile prepare the sauce. Mushrooms with a damp cloth, clean, halved and cut into slices. Bengalpfeffer finely crushed in a mortar. Peel and chop shallots
. Heat

sunflower oil in a deep pan. Sauté shallots 2 minutes. Add the mushrooms and cook for 4-5 minutes. Deglaze with the wine. Add beef stock and cream. Cook over medium heat until it thickens leave. Season with salt and Bengalpfeffer. Just before serving, froth with a hand blender shortly ..

cabbage rolls from the broth and place on warmed plates. Add frisee lettuce and sauce and sprinkle with finely chopped chives.

Cant Removie Back Of Earing

a thank you letter from the professor and his team

kicking you please first in this letter and then another, then it is good to read! I want to have me at this point time to thank you most sincerely for all seamstresses sewed up now so wonderful bags! Without your help this action would not be possible! I spoke in the fall at a Congress in Dusseldorf, many patients, and you were so excited and have so enjoyed the wonderful bags! Your Treny.

Embroiding Designs In Chudi

Sunday dinner: monkfish in Radicchioblatt with cassis mustard sauce

There was still a nice piece of pumpkin left. The second to last a long, autumn series. Pumpkin cream would be a fine in this cold snowy weather just right.

pumpkin cream
about 300g pumpkin choice
2-3 shallots
1 tablespoon cold pressed sunflower oil
¼ l white wine
¼ l chicken broth
½ tsp coriander seeds
1 piece fresh ginger root
200 g whipped cream
peel 2 tablespoons pumpkin seeds 1 tablespoon
mild extra virgin olive oil varieties Empeltre

pumpkin and cut into cubes. Peel shallots and chop finely. Coriander seeds crushed in a mortar. Inger root peeled and cut into slices.

sunflower oil in a saucepan. First, the diced shallots Sauté for 2-3 minutes, then diced pumpkin, coriander seeds and ginger add. Fry for 2-3 minutes. With white wine and chicken broth and simmer, covered fill almost 20 minutes over low heat.

let cool slightly and puree in a blender then. Back on the stove. 150 ml Add cream and heat but do not boil.

beat the meantime, the remaining cream until stiff. Pumpkin seeds in a frying pan fry briefly.

cream of pumpkin in preheated plates fill. A dollop of cream in each plate type. Sprinkle with pumpkin seeds and sprinkle a few drops of olive oil.

anglerfish in Radicchioblatt with cassis mustard sauce

In this combination I was very excited. When red wine, a Cariñena Crianza 2006 from Valencia, I'd probably print something. The wine was good. In the sauce but it came out very sour. Then I remembered that I still had Balsámicogelee that had gone. Together with the fruity cassis mustard, the acid was removed as practical. The monkfish
it worked well not quite. My fish store had only tiny, outrageously expensive mini-monkfish. Spur of the moment I bought sea bass, which I filleted the fish dealer clean.

anglerfish in Radicchioblatt with cassis mustard sauce
fillet 2 pieces of monkfish and peeled, or 2 other fish fillets (about 400g)
4 slices of streaky, smoked bacon,
salt and pepper,
2 tablespoons mild olive oil extra virgin
4 large leaves radicchio
red wine salt and freshly ground black pepper For the sauce
:

3 shallots 2 tablespoons butter 1 tablespoon
Balsámicogelee
4 teaspoon cassis mustard
1 / 2 l red wine.
orange salt and freshly ground pepper colorful

Rinse the fish fillets briefly and gently pat dry. Longitudinal cut, lightly season with salt and red pepper and 2 halves on each other . Lay Then loosely wrap with the bacon and tie with string.

Radicchioblätter in boiling water, blanch and immediately rinse with cold water. Drain. The prepared fish fillets into two Radicchioblätter wrap and secure with toothpicks if necessary.

The fish packets in hot olive oil in a pan and fry 1-2 minutes on both sides.

For cassis mustard sauce, shallots, peel and finely chop. Heat a deep pan with the butter. Shallots in the hot butter sauté 2-3 minutes. Deglaze with red wine, boil and reduce by two thirds can be something. Balsámicogelle Stir in mustard and cassis.
fish packet in the Cassis-mustard sauce, cover and place over low heat 8-10 minutes cica garziehen leave.
it was given red Camargue rice and corn salad.


was from Christmas gingerbread parfait still remain. It's been warm with spiced oranges for dessert

Zippo Fluid In Brazil

again some nice bags with a nice greeting card.

no wonder you can but if you're such a beautiful Bag will get offered? About 1000 such beautiful bags I have already delivered in Dusseldorf! What a joy that has been brought to show me love letters and emails

Carnation Essentials Smoothie

Our large patchwork exhibition on 13 August in the Lüneburg Heath

Here I am again, we had a very amazing time with our grandchildren in Munich, and now can start to make the new year. There is a lot to do!
First the announcement:
Patchwork good for the soul, exhibition on 13 August.
A Patchwork exhibition with very, very much heart in a quiet village on the outskirts of Lüneberg Heath. Enjoy one days away from the daily Stress and let it all hang out while admiring the exhibition and look forward to meeting and exchange of experience among the quilters and want to become. In small workshops immerse yourself in the wonderful world of patching. We invite (Treny Wildeboer, Petra Weferling and Heike van Wesel) with quilters from the Netherlands, Austria, Germany, patchwork groups and invites you cordially to come to 27 386 Kirchwalsede. Between Verden / Aller and Rotenburg is Kirchwalsede and the A1 motorways, A7 and A27 well.
We look forward to meeting you!
OW: 10.00-17.00 clock, at various locations in the village.
Info:
Heike van Wesel
Westerwalsede Strasse 17
27 386 Kirchwalsede
04269-951278 04269-951278 begin_of_the_skype_highlighting end_of_the_skype_highlighting

helmutvw@t-online.de