How To Made A Homemade Jacking Toy

Soft cheese with herbs and white - free from gluten and fat added

For a festive dinner, yet lightweight, small and very tasty moist air. Cheese Garlic & Herb brings the spice and sweet, fresh parsley and aromatic note.

recipe gluten-free - for those interested!

Small soft savory herb and cheese - without gluten and fat
a dozen small soft

175 g cheese White Garlic & Herb
4 sprigs parsley (well stocked)

1 egg 50 g flour 50 g rice
cornmeal (polenta or possibly thin)
Half a packet of yeast chemical or 1 teaspoon baking powder convex gluten
Salt, pepper, nutmeg and pepper if desired

Preheat oven to 200 ° C.
Beat egg and add cottage cheese, flour, salt, pepper, nutmeg and pepper, parsley finely chopped and then baking powder. Fill your molds

(I took a bite mold, but will muffin too, provided they do fill only one-third) and bake for 20-25 minutes.

Turn out and cool. To be enjoyed warm

away as suggested in the picture: how salty cupcake with a teaspoon of cheese and a little pesto on top (or as my C., cut in half the soft, white cheese + pesto , it covers the other half and it crunches!)
or cold in your "lunch box" with a lovely salad of tomato, cucumber, zucchini, peppers ... as you wish.

Ps: If you can not find fromage blanc "Garlic & Herbs", press a small clove of garlic in your cheese and add chopped chives and more parsley.

PPS without cow's milk? Replace the white cheese from sheep's or strained Greek yogurt from sheep. Lactose free? Replace the cheese with silken tofu!

Vespa Et4 Parts Guide

Meatballs with amatriciana

Since the time I wanted to redo this so delicious Italian tomato sauce tasted during a weekend Roman (on a pizza and more! Revelation) is finally done thanks to the beautiful garden of tomatoes and AMAP, a fabulous Alsatian bacon to die for three rounds and two hand ...

But we have a beautiful dish to sublimate a sauce, so I chose to decorate it with pretty well-seasoned meatballs, impregnated with the sauce. Some fresh tagliatelle and the picture is complete:)

I finally could also test another mixture Herbaria my stock: return caravans, ideal in every respect with minced meat (as recommended on box that's good ^ ^). Increasingly satisfied with this brand I am;)

Truce lyrics, go to the recipes:

amatriciana sauce "version Flo
(because the traditional sauce consists of salted pork cheek, and put some garlic, other not, wine-pasdevin ... so I chose a recipe that suited me for looking for the taste of the sauce in Rome tested )

A dozen beautiful tomatoes 1 onion

2 cloves

100 g smoked bacon

Two bay leaves Salt and pepper

Espelette chili powder or other

The day before:

Boil your tomatoes for peeling. Remove seeds and reserve them.

Refine your bacon lardons and fry (with its skin on, it gives flavor) in your pan, then add the chopped onion and garlic in the past ricer, sweat two minutes over medium heat.

Add tomatoes peeled and seeded, bay leaves and chili-pepper-salt.

Simmer one hour over low heat and let cool and chill for the next day.

the day:

Reheat your sauce over low heat while you prepare the meatballs.

Spicy Meatballs "caravans"

4 people

400 g minced meat (beef or a mixture of your choice)

1 onion, minced 1 egg

Salt, black pepper

1 teaspoon spice "Back Caravan "

Flour

Mix your ground meat in remaining ingredients (except flour). Attention, mix by hand and ESPECIALLY do not tamp too long nor too mix it up: "the enemy of the ball is over-packed" = it dries out the meat, made from the "mellow" flavors and prevents movement.

Form balls the size of a golf ball and then roll them in flour. Book.
Heat a pan with a drizzle of good olive oil and brown meatballs on all sides (at least two in all cases because the handling of the ball-not-cooked is tricky) and dip gently in the sauce, cover and simmer over low heat one hour.

Cook your tagliatelle al dente, file nest of pasta and meatballs and sauce over amatriciana. Submit parmesan or not, personally I find the perfect dish without:)

a dish "comfort food" to quote a friend ^ ^

Ladies Napkin With Blood

Soup pass tomatoes spicy

when in season, you could end up in no time with plenty of ripe tomatoes. Had was my recent move and the large household that had preceded it, I have no empty jar available to make the sauce, and being alone with my little king, no opportunities to shop late!

Here's a solution, a good tomato soup very hot and spicy.

spicy soup with tomato and basil
for two as a starter or a great hunger alone (e)


A dozen cherry tomatoes
4-5 large tomatoes your choice (for me I had a mixed beef heart, a pineapple, a yellow and a hybrid)
1 teaspoon chili powder espelette

1 small onion 1 large clove garlic
4 leaves fresh basil oil
Olive


Salt and pepper Cut the onion into strips and chop the garlic, heat two tablespoons of good olive oil in a saucepan and cook both. Add the cherry tomatoes whole, the other tomatoes, cut into coarse pieces and basil, salt, pepper and "espelette.

Water tomatoes make enough to form the liquid in the soup, let simmer for three quarters of an hour over low heat and then go through a sieve before serving.

PS: thanks to my yellow tomato and tomato pineapple, I got a pretty orange color very nice!