Do you think that Mitanit may be a prerequisite for daring to open his own restaurant? We would not

In Koama always we want to be trendy ice culinary innovations in the food sector and we believe that you, the chefs, is even more interesting to be aware of projects like the one we bring you today a With your kitchen. Mitanit, a new platform that allows you to serve food from your kitchen up your menu on its website free of charge and facilitating contact with future guests. You want to know more about Mitanit? Mindful of the interview that we have done to Antonio ice culinary Juan, the CSO Mitanit as Dani Araujo, ice culinary the CMO.
How Mitanit the idea come from? When we travel we like to get in touch with the people who live in the places we visited. Mitanit born from the curiosity and the interest in sharing experiences with others. The food has a strong social component and Mitanit we want to use. It's like when you visit a city where a friend lives and go to dinner at his house, we find such relationships with our users. Relationships that go beyond the relationship / just economic experience. In fact, the idea came up a bit in that regard. Four friends eating and chatting on the terrace of one, and you hear a phrase: "Why, when you're traveling you can not enjoy this kind of thing?" Well the answer to that question we want to change with Mitanit.
Do you think Mitanit can help discover new talents in the kitchen? There are many talents in the world of cooking that are hidden in their homes and their relatives can only enjoy. They are people who simply like to cook, but not this way of life, but rather a passion. Although ice culinary we have professionals who want to start using Mitanit to be released, so we are sure that we will help you discover those talents anonymous. Will the users themselves to assess the quality of the cooks to taste their menu once and the experience of sharing a table with them.
We recently spoke in your kitchen With the importance of personal ice culinary branding for a chef, you be able Mitanit influence on the reputation of the cooks? The fact that they are the diners to rate and comment on the experience with the chef, makes assessments more valuable and strengthen much more personal branding. Chefs will have a better reputation getting rewarded ice culinary more bookings because the opinions of other users are very influential in making the buying decision.
How do you see the field of restoration now? The catering industry is continually reinventing itself. In recent years appear not stop new proposals on gastronomy. The food, in addition to a basic necessity (food) has become a leisure experience (pleasure). In addition it has also been influenced by new technological tools that are laced Internet. We are fortunate to be in a very dynamic sector in which fit all types of models, from the snack bar on the corner to get to Mitanit.
In Koama we follow many chefs and professional ice culinary cooks but also great foodies who like it was his profession What do you say to the latter? The foodies ice culinary are the major drivers of many of the changes related technologies (especially the Internet) in the culinary world. ice culinary It is they who have chosen before by creating blogs, which have social ice culinary networking accounts with several thousand followers or those who use the Internet to seek information about their passion. Mitanit Now they will have a platform to jump to a wider audience and share their tables with diners around the world. We would like to encourage all those who feel the #ApetiteForCooking to publish it on our platform and turn their passion into a source of income.
Do you think that Mitanit may be a prerequisite for daring to open his own restaurant? We would not go that far, but what is Mitanit offers reduced risk as you can participate in the platform at no cost and that allow each chef assess their skills and the interest in your kitchen. From there it is a personal choice.
The kitchens of the chefs who are encouraged ice culinary to participate in Mitanit can be of great interest do you think will become points of cultural exchange? This is one of the values is in the DNA of the Mitanit experience: ice culinary enhance the social aspect of table and share food with people from different parts of the world. We believe it can be very rewarding for both the cooks to the guests, and we are not talking only about the economic aspect.
For people who are unemployed ice culinary and who like to cook Do you think that your kitchen open to the public may be an option ice culinary to earn dine

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Aitor Elizegi, at Restaurant Bascook in Bilbao, beard man Spain, will be a guest chef at Bar Basque in Manhattan. (Matias Costa) beard man NY Times reports the presence of chef Aitor Elizegi at Bar Basque, at a charity dinner
New York Times picks up the realization of a dinner at the Bar Basque in New York whose revenues go vain for the organization City Harvest. The chef responsible for the six dishes, which are served at a price of $ 150 per person, is Aitor Elizegi.
Aitor Elizegi, WHO has several restaurants in Spain's Basque country, will be the guest chef at Bar Basque, 839 Avenue of the Americas (29th Street), starting on Tuesday. (Below) Google Translate
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Product categories and Christening Baby shower (9) Cold and hot salty snacks (25) Pies (6) Snacks a

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Learn to prepare Easter bread professionally and simultaneously generate a new source of income for his family doing what he likes. Chef teach secrets of preparing a personalized Easter bread that is the quality of the big markets.
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I think a very good idea to do this kind of event, where they can leverage to talk about our health

On Saturday 12 of this month was held this year start event in the hall of the Garden Manuel sosa chief keef M. Ponce Borda, in the city of "eternal spring." This place was a worthy setting for submitting projects for our organization and corporate managers Stemtech.
As the official presenter was Olivia Cuellar who played excellently this assignment; to the event we had the participation of Aurora Rivera who is our sponsor and provides full support to the development of the organization. She presented the highlights of the company Stemtech.
To present the flagship products sosa chief keef of the company: Improved formula StemEnhance and SE2 and his contributions to cellular nutrition; we have the participation sosa chief keef of Chef Guillermo Miranda, who explained how the proper nutrition, Stemtech supplemented by supplements, promotes the release of new stem cells, which can help improve the levels of quality of life of those who consume these products.
During the presentation of StemEnhance and Improved Formula SE2, he also had testimonies of people with serious sosa chief keef diseases sosa chief keef such as multiple atherosclerosis, consuming Stemtech products and after a short time, and have overcome their suffering.
And another interesting fact is that the company Stemtech sosa chief keef not only provides physical, economic well-being also leads to people wanting to improve their financial condition; to explain how this company helps many people in the world to generate more and better incomes, we have the presence of Sergio Rabago who serves as Top Sponsor of the Company.
In this exhibition we all knew the different sosa chief keef ways that have Stemtech, to help people who need extra income or who wants to make this activity their main source of income.
To conclude and close with a flourish, we had the pleasure of listening to Jacob Orozco who is the Director of Marketing and Marketing of Stemtech, he gave a very clear and precise explanation of the philanthropic spirit of the company who supported different causes for children Cuernavaca world and sponsor a public health project called "Schools for Weight Loss."
At the end of the presentation and natural water healthy snacks were served to guests in the lobby of the hall Mnuel M. Ponce, coexistence and exchange of information about products or business were remarkable.
From this date, all dealers Stemtech sosa chief keef in Cuernavaca have the courage, drive and motivation to achieve their goals of health promotion and generating new revenues. Soon we notify them of the next event we hope will be better than the one held last January 12.
It's a great initiative, but I wish there was more physical dissemination, promotion of these events should be presented more publicly and widely available, and the participation of people would be greater and therefore contributions to society They would be reflected immediately. Reply Remove
I think a very good idea to do this kind of event, where they can leverage to talk about our health and how to invest in it, I think they could use more, because many people are very interested in this topic. Reply Remove
Comments for a manager. I believe the results of this product. My concern is to know how long this guaranteed supply AFA as to come Klamath Lake in Oregon, being this a body of water is governed by the laws of the US government and if you have any agreement for exploitation and for how long, also if there have been some experiments in other areas in order to build trust in us consumers-mail santiagotha@hotmail.com My Reply Remove
If you're an adult, 25 or older and you wonder: What is the most important thing you have in life ?, surely you answer: my health; as ...
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In conversation with Innovación.cl Acurio he said that innovation is essential in developing cookin

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Recognized as one of the most prominent chef worldwide, this Lima whom his father sent him to Europe to study law, has become an ambassador of Peruvian food with its innovative dining and determination that had to meet pursue your dream kitchen.
Visiting our country to participate in the Food Festival Yum, the celebrated chef also participated in a talk at the Auditorium cordon bleu recipe of Telefonica building, time that shared his vision of how food accounts for all activities of daily life and the way that is related to different fields of human endeavor.
In conversation with Innovación.cl Acurio he said that innovation is essential in developing cooking and food-related enterprises. "Every effort related to the kitchen, both in the preparation and development of the business, you must have quality in all steps, because it is recognized by the people and is the only way to generate new customers and flows. In addition, it must be behind the constant commitment to do what they always wanted to do and be creative. Without this last dressing, cordon bleu recipe no more likely to succeed, cordon bleu recipe "he says.
Still amazed by his tour of the Central Vega, where he found delicacies of their country everywhere, Acurio says that, unlike almost all human activities, gastronomy only brings happiness and is a process in which the ingredients, the preparations and the final results are more important than yourself. "One as a cook is just a vehicle that transmits sensations and colors to people. To the extent that we do not lose that, we will be able to locate on this beautiful journey, "he says.
In its capacity as employer and with its rich entrepreneurial history, the owner of major restaurants in Peru and the world, says seven out of ten food-related cordon bleu recipe enterprises fail within one year, and of those seven, six they go down by problems arising between partners. Therefore it advised to be very clear about the objectives pursued and the destination you want to give the money earned. "I've seen cases where one partner wants to use the first investment income earned inside the restaurant, while the other is only interested in buying a new car."
Respect for tradition explains the famed chef that the course charted been taught that respect for local traditions is essential. And even during the process of internationalization of business caring for the customs and ways of each country they are key. "For the preparation of different dishes without losing the essence of each of them, we believe and we care to know that supplies are using more and we encourage the acquisition of raw material to small traders, as a way to encourage small companies which they are always the most in need of support. "
Knowing the food industry like few others, he explains think one of the secrets of success is specialization. That there his colleague in Lima devoted exclusively to preparing one type of ceviche and they are happy and, without opening both the range. Reflect be original in and attain recognized by customers by offering something that others do not have, it is very importamte in the business model.
Notwithstanding the rich tradition of Peruvian food, Acurio acknowledges in Chilean gastronomy has significant preparations, cordon bleu recipe which has managed to taste like pie pine and pastel de choclo. Of these, captures cordon bleu recipe your attention grains of corn, much smaller than those produced in the country cordon bleu recipe and a particular flavor. cordon bleu recipe
Reflects on the importance of recognizing that the culinary traditions are changing cordon bleu recipe and interpret the world we are living. "In my grandmother's time, the preparation of a ceviche cordon bleu recipe could take hours and so we all understand; then, during the generation of my parents, this preparation was faster and was ready in minute thing ". Instead today, the people who prepare cordon bleu recipe ceviche cordon bleu recipe in Lima street carts, takes no more than 30 seconds to get them ready. That speaks to a society cordon bleu recipe that is changing their way of doing things, but it is able to maintain the basic structure of the recipe.
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Produce books that help solve problems. If you want to write about a topic that is interesting but

When I gave a workshop for writers, the question always arises if a writer can live or not his writings. Most writers do not live in his writings, but it is something extra that takes its time, producing casual income. Writing is like an extension of his ministry or profession. For example, Dr. Rodolfo Rossino gourmet chef (medical) wrote the book Overcome Stress, Jeffrey De Leon (youth leader) wrote the book: I am Youth Leader, and now who can help me, Luis del Cid (chef) wrote a series of cookbooks: Kitchen, Salt and Pepper, gourmet chef Ivan Monzon (psychologist) wrote Seven Steps to Choosing Carrera, Alma Mazariegos of Recinos (music teacher) wrote Lessons Elementary Music, Rigoberto Gálvez (pastor and communicator) wrote of Theology Communication, Samuel Berberian (Dean and theologian) wrote on Front Speaking of the Leadership of the Third Millennium, Joshua David López (Shepherd) wrote How to Drive Cell Study Bible, and I (college professor) I'm finishing a book on Thesis 3 Months.
Produce books that help solve problems. If you want to write about a topic that is interesting but does not help the reader improve his life, does not help you solve problems in your life, this book will not have much sale, and therefore little income to its author. The writer, Max Gunther says that people who earn fortunes are what help to solve the big problems of today's society. [1] He applied to the serious problems of transport in our cities, but the principle applies gourmet chef anyway. Most people buy a book in order to learn something useful that will benefit your family, your business, your church, or your personal life. Guatemala does not read for pleasure but out of necessity. Many popular books in their title the word "How to ..." For example: How to get out of debt, how to preach, how to learn Greek, How to lose weight, how to cook, etc.
BOOKS TO PRODUCE have a wide market. The author, Max Gunther, says it is important to achieve abundant revenues to create a product that is useful for many people. [2] A textbook, well written, can serve many students gourmet chef in many schools. Instead, a book of poetry is not "popular", has a broad market. A cookbook is popular because it teaches the reader about the culinary techniques. Said the author, Ian Darke, the word "marketing" is accepted in the business world, but misunderstanding in the Christian world. Darke says that "marketing" is essentially the task of seeing who our audience and then find themselves as they can serve. Instead, the "sale" begins with a product that we want to promote a market. [3]
Horacio Alger became wealthy writing more than one hundred novels (this years ago), with sales of 20 million copies during his lifetime. The success of his books retundo is hard to explain because everyone gourmet chef had the same formula: gourmet chef an orphaned street kid triumphs over adversity applying gourmet chef the rules of the Good Book (the Bible), working hard, praying a lot, and thinking gourmet chef clean thoughts. The villains were the most cruel, but always appeared a benefactor, and the child managed to be a successful gourmet chef businessman, a professional, a millionaire. So were all the books, but people bought book after book. [4]
DISCERN THE MARKET BEFORE others see. In other words, anticipate seeing a need, an interest, a situation. gourmet chef When in 1960 built aircraft companies said that by 1970 300 small jets for entrepreneurs, Mr. Lear, inventor of the Lear jets, estimated a sale of 3,000 would be sold. Lear said: "The key is to discern a market before it exists. If you had said in 1925 that nine million cars would be built per year until 1965, some say that would be impossible. "[5]
UNDERSTAND THAT THE WRITER IS NOT AS respected and supported other ministries. People easily respect a pastor, teachers, professionals, but look for a writer as someone with a big ego who just wants to see his name on the cover of a book. An author gourmet chef is a professional, and their work is not easy. The author Arnoldo Canclini, author gourmet chef of over 70 books, says: "Maybe someday, that I do not see a writer to be put on a par with other ministries; then it may have the resources and support necessary. "[6] Maybe that's why Latin America has produced so few authors ...
Write for a particular audience. gourmet chef A book can not serve everyone, for a teenager, a college, a parent or grandparent. One has to define to which group of people gourmet chef is the book and focus that audience, so that the book can be successes

Finally, the list is completed by the chef of the stars Bobby Flay (US $ 9 million) and Guy Fieri,

This crazy chef born in Scotland is not just world famous for its successful restaurants, located in countries such as England, the United States, Japan, France and Dubai. Ramsay has also built a television empire as a driver of shows like "Masterchef" which he also executive produced, "Hell's Kitchen" and soon "Hotel scottsdale culinary festival Hell", which was released in August, among others.
In second place is located Rachael Ray, with US $ 25 million. This beautiful New York owes its fortune to a string of successful restaurants, but meals 30 minutes ("30 Minutes Meal"), a task that made her famous through books and television programs, to teach cooking to the most weak and unskilled at that time.
The third position is for the Austrian Wolfgang Puck (US $ 20 million). With more than 20 restaurants in the United States, scottsdale culinary festival this smart businessman is considered one of the most famous chefs of the stars. Then we found the television personality, owner of restaurants, cookbook author and actress Paula Deen to which accumulated no more and no less than US $ 17 million during the past year.
Another chef who is best known (and rich) for his television programs as kitchen is Mario Batali, who in the list of "Forbes" won the fifth place thanks to the US $ 13 million pocketed between June 2011 and June 2012 (the period that took into account the magazine). Alain Ducasse follows (US $ 12 million), one of the world's most recognized chefs and one of the few on this list that does not base his fortune on his television empire, but in their restaurants. In seventh place is another celebrity chef Todd Inglés (US $ 11 million).
Finally, the list is completed by the chef of the stars Bobby Flay (US $ 9 million) and Guy Fieri, who did not study to pursue the profession thanks to his television and restaurants series earned $ 8 million during the last year.
Recent Entries Restaurants, Forced to give water Chilangos The 5 best restaurants according to The Nación.ar The 6 restaurants in the world that can kill you from fright. Meet the 10 chefs with more income in the world you know the dangers of using liquid nitrogen in gastronomy?

Gatorade is not the only story where a research center at a university generates a hit of that magn

"Our premise has always been keep in mind that we leave with nothing, cap cuisine we can only do things in life and that the entrepreneur is a creator of wealth that temporarily manage" .Carlos Slim. Tycoon, who leads this year's "Forbes" list of the richest men on the planet.
Rude, crude gaze, willing to release him bawdy insults who does not meet their expectations, Gordon Ramsay has earned its fame of the world toughest chef and the millionaire, indeed. Forbes magazine ranks it as the chef in the world with more revenue and with a fortune of US $ 38 million. The career of this English 45 outside a restaurant Aubergine began in 1994, with which he earned his first Michelin star. But after disagreements with the owner, he started his own business in 1998 with Restaurant Gordon Ramsay. In three years, the business cap cuisine was recognized with three stars, with Ramsay as the first Scottish chef to get it.
Currently, the British chef owns 23 restaurants around the world in places like Dubai, Tokyo, USA and Paris. But media presence which has given its greater returns. With its reality shows such as "Kitchen Nightmares," where Ramsay visits a restaurant that has lost its vigor and flavor and tip grunts and advice you back on track, or Hell's Kitchen, where after a long series cap cuisine of challenges and profanity choose between apprentice chef to one that will work for him, Ramsay has crossed the pond and has come to like Americans to form their empire on the basis of its season and personality.
Less media and wealthy, but the record of his hand, Joël Robuchon is a famous French chef internationally recognized. He has written several books on specialized cuisine and has a large chain of restaurants throughout the world which combine their famous 25 stars.
For his part, Alain Ducasse has no television, but his star restaurant Mix at Mandalay Bay in Las Vegas, will report most of its $ 12 million profit assigned to Forbes. This French chef also owns a chain of hotels and a cooking school fattening their income. He has won 19 Michelin stars, including three restaurants in three different cities simultaneously, a record so far.
Awards. Gordon's first restaurant, cap cuisine Restaurant Gordon Ramsay, holds three Michelin stars and was for eight years the best restaurant in London. In 2008 he lost to Petrus, cap cuisine a restaurant run by one of his former protected.
Far from the most demanding critics, there are other chefs who do not hold awards and rather are seen of side by magazines and specialized guides; but that rival and surpass the winners of Michelin stars.
For example, Jamie Oliver, in the UK. This blond cook has cookbooks, TV shows, restaurant. With a personal cap cuisine fortune estimated at $ 100 million, it is a regular at the list of millionaires. His crusade for healthy food has earned him critical and followers in the world.
Robert John Higinio Chima Lima, Peru, Spain Degree in Business Administration, Management and Economics - University UNED (Madrid - Spain) / Master in Business Management and Marketing - Institute of Company Directors cap cuisine (Madrid - Spain) / Master in Marketing and Food FMCG - Cesma Business School (Madrid - Spain) / Diploma cap cuisine Trade Marketing Manager - Cesma Business School (Madrid - Spain) / Business Administration - IPAE / Universidad Nacional Agraria La Molina - processing, preservation and storage of perishable products. / Management Supermarket Management - Management School Wong. View my profile
In 1965 an assistant coach at the University of Florida cap cuisine asked a team of physicists from the University why his players football team -from Florida Gators- cap cuisine affected them both, even causing diseases, heat. The researchers found that the fluids and electrolytes lost through sweat were not being replaced and that large amounts of carbohydrates the players spent, were not replenished. With the findings, scientists entered the university lab and created a drink to re balance these components, the Gatorade isotonic.
Gatorade is not the only story where a research center at a university generates a hit of that magnitude. Google left Stanford for example. And it is that universities play a key role in driving innovation and transfer of technologies to the market.
For example, until 2006, there were 25,800 active companies out of the Massachusetts Institute of Technology (MIT, its acronym in English), generating over

Scratches Pena (55) Aqua Timez (47) The Me (27) Friendship (25) Favorites (23) Note Ciel (22) Love

After that I analyzed earlier manufacturing fault. The first mistake is not fibrous. Possibly because I just use baking soda without yeast. The second mistake banh su kem was not crispy. That's because I use Teflon, so for my next life sludge cake mold.
Flour 200-400 grams (I forget how ya) sugar 100 g Water 200 cc Fermipan 5 grams (half a pack) 1 tsp Soda Cake Eggs 2 eggs Salt to taste Vanilla taste Directions: Mix Flour and Eggs Make dough by mixing source Water and Fermipan, let stand let raginya working Put the mixture into the flour mixture prickly Enter Soda Cake, Sugar and vanilla, stirring until smooth Let the dough until fluffy (approximately 30 minutes) Prepare the mold, heat, basting with margarine Put the mixture in the mold approxi- about 1 cm from the bottom of the mold (dough later rose, remember we used yeast) Close the mold until the dough begins to dry (starting porous), sprinkle a little sugar and toping enter (here I use messes chocolate and cheese, plus sweetened condensed milk is also good if like ) Wait until the dough is cooked and browned edges begin to dry up Moonlit mini ready removed from the mold and served ^ _ ^ Mission SUCCESS !!!
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Every time you have a dream or desire or aspiration, you put it here, in front of your forehead .. do not stick .. let it hang floating floating 5 cm in front of your forehead so he will not ever escape your eyes ..
Only legs that will run farther than usual, banh su kem hands will do more than usual, eyes will stare longer than usual, which will be more frequent neck looking up .. lining resolve a thousand times harder than steel .. and heart work harder than normal, and the mouth that will always pray ..
And you will always be remembered as a person who still have dreams and beliefs, not just a piece of meat that only have a name. You will be remembered as one who believes in the power of dreams and pursue it, not a dreamer, not the mediocre aimlessly, go with the flow and defeated by circumstances.

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Dated August 30 ago Ciel bancaan result kengangguran bin boredom is too severe, so, finally Ciel make Pizza again this time with a toping deh better and thinner dough .. Hm .. nyummyy ~> w <This results .. Taraaa ~
Dough is thin better than thick. Because so thick it felt a bit hard because mit boston it takes longer manggangnya.Tapi if too thin buildup also makes doughnya mit boston too crisp. But this second edition mit boston Pizza Oishii really. mit boston I swear ~ ^ _ ^
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Every time you have a dream or desire or aspiration, you put it here, in front of your forehead .. do not stick .. let it hang floating floating 5 cm in front of your forehead so he will not ever escape your eyes ..
Only legs that will run farther than usual, hands will do more than usual, eyes will stare longer than usual, which will be more frequent neck looking up .. lining resolve a thousand times harder than steel .. and heart work harder than normal, and the mouth that will always pray ..
And you will always be remembered as a person who still have dreams and beliefs, not just a piece of meat that only have a name. You will be remembered as one who believes in the power of dreams and pursue it, not a dreamer, not the mediocre aimlessly, go with the flow and defeated by circumstances.

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Hola ~ long time no see. Usually the I share culinary ya. This time turns to share recipes yes. Tumben? Yeah ya, once every three days in the guesthouse there is "cooking competition". So it must be clever process ingredients and condiments available. Certainly adjust to the thin budget and the number of occupants as well. Daily ration given Rp. 20.000, - doang vegetables for side dishes chef training at breakfast and lunch, for six people. Mumet ra? Ha Ha. Here, we Shoots impromptu recipe meatballs chef training Seasoned Chef Yellow Ala Ikanz N 'Murthy. Simple, inexpensive, tasty, many of them! Monggo diintip. ^^
How to cook: - Iris bamboo shoots, chef training meatballs and tofu with a medium-size or can be customized. - Mashed onion, garlic, cayenne pepper, turmeric, nutmeg and salt until smooth. - Heat oil, saute the ingredients until fragrant, then enter the brown sugar to taste (can be replaced sugar if sugar is not there). - Pour enough water, then pour the coconut milk, stir to blend with herbs. - After boiling, add bamboo shoots, meatballs and tofu. - Add salt to taste, can jug plus flavorings. - Wait until cooked, ready to be served with crackers and sambal!
How? Easy right? With a capital of USD 20.000, - could be unable menu passable. The upper portion for 6 people; breakfast and lunch. Thank God it feels good, although not as good as my Mother cuisine. Had run out of sugar anyway, then use sugar deh. So it seems less kicking! Ngeles beautiful ngeles be yes. Ha Ha. Eh eh, but exhausted tuh. ^^
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Cake What is your favorite time of day Eid? Perhaps this pastel cake content of dried shredded this

Cake What is your favorite time of day Eid? Perhaps this pastel cake content of dried shredded this could be one of them. Well, pie is often served during Eid days. So it could not hurt to make your own with pastel cake recipe from Chef Franda shredded contents. Good luck.
Ingredients: 500 g cake flour tsp fine salt tsp baking powder 5 tablespoons of water, to taste 200 g margarine 4 eggs Oil for frying 150 gr shredded chicken / abon (for stuffing) How to Create Content Cake Pastel Mini Shredded Dry : Mix flour, salt and baking soda and mix well. Then add water and margarine, stirring until flour grainy. Add eggs one by one while diuleni by hand until the dough is smooth. Milled dough up into a 1 mm thick. Then print with small round mold. Put or insert teaspoon shredded chicken or shredded beef cattle into the middle of the dough. Then fold up into a semicircle. Then unite the edges by way of at gyre or on pleat or by means of pressed-press with a fork. Perform step like this until the dough runs out. Heat the oil until really hot, then fry until cooked pastel and golden or amber, using medium heat. Remove and drain. After the pie cold shredded enter into an airtight jar. To 800 gr pastel cake content of shredded
Alhamdulillah sy UDH tried resepny, said kluarga tasty d saranin make a lot of sales for warung2 mudah2an nitip k d thank masyarakat..Laris Sweet pengennya csrsaguenay ..;)
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Mini Blackforest Cake Recipe - Cake liked this one a lot of good people small children, teenagers a

Mini Blackforest Cake Recipe - Cake liked this one a lot of good people small children, teenagers atelier du chef and even adults. Especially for those who are fond of the chocolate surely not want to miss the Mini Blackforest cake is very tempting.
In addition to the anniversary events and weddings, small cake with chocolate atelier du chef flavor atelier du chef that is tempting is also very suitable to serve as snacks for you and your family. Instead of buying an expensive price, we try to create their own mini cake blackforest yuk ..
Beat eggs, sugar, salt, and emulsifer at high speed until fluffy. Sift flour, cocoa powder, and baking soda, then enter it into the dough little by little, stirring with a spatula until well blended. Enter liquid milk and vanilla essence into the batter gradually stir with sepatula until well blended. atelier du chef Enter liquid margarine, stirring until blended. Pour the batter into the pan measuring 23x20x8 cm that had been covered with paper. Bake in oven at 180'c temperature for approximately atelier du chef 30 minutes. If ripe adoptive leave briefly and remove from the mold. Cut a square or to taste. Garnish atelier du chef it with a smear whipped cream until smooth then sprinkle the grated chocolate whipped cream on it until closed flat. Decorate again on top of grated chocolate with whipped cream that is inserted into an existing triangular plastic mold roses. Garnish with whipped cream and give ditengahya rose-shaped strawberry jam over rose petals.
Blackforest cake mini aside penampilanya attractive, it is also strongly favors a result of a combination between the sweetness of chocolate and whipped cream. Coupled with fresh strawberry jam, making the smell more perfect. Blackforest cake Mini For Birthday
You can also decorate cakes mini blackforest according to taste. If you prefer fruit, then adorn with adding red cherry, strawberry or other fresh fruit. Fresh fruit would make her appearance more attractive and tempting.
Okay, so the Mini Blackforest Cake Recipe from Chef you this time. Get used to always make the dishes themselves, so you can save your expenses daily. Keep track www.chefanda.com regularly to get the latest recipes are easy and practical.
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125 grams flour sifted
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By utilizing existing materials in the refrigerator, this time I made Cheese Cake but in miniature,

Finally, I stand here to celebrate the happiness of YKMK's 1st anniversary (guaayyaa use Inggrisan segala..heheheh). Many thanks to YKMK and pray that each member be a blessing to others, promote unity and kinship that has existed. Amen.
On the sidelines of busy work, although a 3-day challenge period ends, it does not mean I do not remember with this challenge (to be embarrassed at YKMK commander who had several reminders, either in groups or by email-maafken Commander).
Challenge this time sponsored by the master Kitchen, such as: Yanty Dygg (Yanty Cakery) Nicke DKania Hoesein (Kitchen Kania) Maryam Kalangi (Belvin Cake & Bakery) Rica Oktianti (Cake Mould) Ivy Barani-Belvana Fauzie (Print Edible)
Since the Challenge was announced in late December 2014, actually there's a plan to make it, this design it. But missed too, because time never friendly. When there is an opportunity to make a cake, eeehhh .. there are drawbacks. Forgot cook jobs photographed was (because it is directly attacked Krucil-Krucil), forget the love of writing "YKMK" it, de-el-es-be.
Themes idea Daaan, I arrived at the end of the show, to present Special Bouquet for YKMK :) I want to make it so personal. The idea tuh, I want to give a special gift for this Group. Usually when identical anniversary cook jobs of his gift in the form of a wreath. Had thought to make a bouquet of flowers and a mini tart. But again my schedule solid, did not get to the florist. So think, what if contrived cupcake bouquet wrote. cook jobs Well, keep that message "personal" that it can, I make some kind of a greeting card from me directly to Group YKMK. Begonooo ... but roughly "may" not well message? Generally, the ability fotografy I still really amateurs. Heheheh ... it's okay lah.
By utilizing existing materials in the refrigerator, this time I made Cheese Cake but in miniature, which can be spent immediately without a long wait. I can be inspired from You Tube, Eugenie Kitchen finished his Cheese Cake printed in the cup, so dinamakanlah Mini Cheese Cupcake.
1 egg
Mix all ingredients except the lemon juice, vanilla paste and egg, and beat with a low speed mixer until the batter is well blended, then enter the egg, and beat again until foamy. Lastly, input vanilla and lemon juice pasta and stir well.
For the topping, I use a mixture of powders with Chocolate cook jobs Whipped Cream ripe strawberry cook jobs flavor brands C ****** a. And with syringe roses, I danced cook jobs my hand this rigid over last cupcake. If Syahrini the "forward-backward-pretty", I "muter-muter-pretty" aja deh. Be ... :)
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Mini Pastel Recipes | Chef Mother chef sommelier
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Indoneisa rich and famous for its spices, always invite the foodies food for always making chef sommelier breakthroughs recipes. One of the nation's children is a recipe pastel mini. In the structure of its shape, it almost resembles a pastel chef sommelier country of origin of foods spaghetti, the calzone. On pastel mini, stuffing that we will use is a delicious dried shredded. Pastel mini contents of this shredded, suitable provided for guests arriving or snack time relaxing. In addition, a light snack is also suitable as a friend widaran cheese served during Eid. With a distinctive aroma and its funny, making these foods favored by small children to the elderly. From this article, we will learn how to make a pastel mini shredded contents were crispy and delicious. Hopefully with the guidelines of this food recipes, mothers can make good quality food for the family. Our expectations, hopefully this recipe bermaanfaat for all of us, for our families and for mothers and prospective mothers who want to learn memasak.Selamat try ... Materials used: 300 grams of wheat flour 1 tbsp cornflour 100 grams of margarine, 1 egg, beaten off 1 / 2 teaspoon salt 50 ml lukewarm water 50 grams of dried shrimp 125 grams 125 grams of red chilli 1 tablespoon shredded fried onion 1/2 tsp sugar cooking oil to taste Directions: Combine flour, starch, margarine, egg and salt Pour water slowly bit and keep the dough until smooth diuleni Wrap the dough in plastic net Put it in the fridge for a while While waiting for the dough, soak dried shrimps chef sommelier in warm water until fluffy, drain Mash ebi with sugar, chili and onions fried shredded Enter, then mash again until well blended Remove dough, gilas up to 1 mm Print the form of a circle with a diameter of 3 cm Give 1 teaspoon of filling, then fold up to a half circle on the edges Helical Heat oil and fry until cooked and lightly browned
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This is one of the favorites of the youngest. If it dimasakin this menu, the portions certainly add hehehe ... In addition to the youngest, the oldest brother and his mama papa also hooked, so often make this one menu in bulk, let enough for the whole family :) Mini Potato Pie Chicken's Content 3-4 servings (cup)
Ingredients: 50 grams of potatoes, peeled, cut into small 30 grams of chicken fillet, roughly chopped 30 g carrots, peeled, grated Hals 1 tablespoon olive oil 15 grams of onion chopped 150 cc chicken broth 1 tablespoon powdered infant formula sara cooking class (dissolved in 80 cc of water mature) 1 egg, beaten. Directions: 1. Boil the carrots until cooked, add potatoes, boiled again until completely soft. Lift, mashed with milk. Set aside 2. Heat the olive oil and saute the onion until wilted. Enter chopped chicken, stir. Add chicken broth, cook until boiling, approximately 5-7 minutes. 3. Enter the chicken mixture into the cup. Cover with potato and carrot puree, spread the top with beaten egg. 4. Bake in 180C oven until browned. Remove and serve warm.
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2015 (7) February (1) January (6) Ketchup Chicken Rumahan Choco Fruit Cake - My Best Seller Contents Mini Potato Pie Chicken - Menu MPASI 12m + Mini Cheese Cupcake Bouquet (Challenge # 8 YKMK 201 ... Recipes Menu Bento Menu week (12 - January 16, 2015) 2014 (11) November (4) October (4) September (3)

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HARGA: $5.18 =Rp 50.000,- (bebas ongkir) Spec Barang: Cartoon style mini apron Dual layered design with waterproof and grease-proof interior Material: fabric (external) Suitable to use when do painting, gardening work Has a front pocket for holding executive chef jobs your little utensils executive chef jobs and tools Soft and comfortable to wear Easy to wash Cute Kitty cat pattern features this set Comes with a pair of sleeves Apron size: 49.3 x 38.3cm (L x W) Sleeve size: 25 x 14.8cm (L x W) Tetap lindungi buah hati anda saat bermain dan beraktivitas diluar rumah atau dapur. Biarkan executive chef jobs kreativitas mereka tumbuh bersama tumbuh kembang fisiknya... Segera executive chef jobs miliki untuk buah hati anda, bunda.... Shopping online: $1.71 - TinyDeal - Pear Shaped Memo Pad FSN-7219 TinyDeal - Android Smart Phone, LED Watch, China Online Shop, Free Shipping
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Tu ya can do mini chef named .... huwahhh ni .... bah I want to cook the chicken pieces central market coated oats with ginger sauce, eggplant dip similar tempura egg Adventures ..... Bah .... its ok ni reseipi : - Small pieces of chicken coated central market with sauce ginger oat kitchen you must have this stuff! Oat chicken eggs Oil Salt and seasoning powder for mengoreng young ginger sauce ginger garlic, oyster sauce Oil for frying Method To make oat-coated chicken pieces, mix the chicken with salt and seasoning powder until sebati.Kemudian dip chicken into egg mixture and fry until Cooking. To make his ginger central market sauce Heat oil and saute ginger, garlic so increase bau.kemudian enter oyster sauce and enough water and stir it ... didih.Akhir once, pour ginger sauce-coated chicken pieces oat divatas today ... Ready for Enjoy the ... Eggplant Eggplant tempura Ingredients Flour tenpura central market Pepper White pepper powder Method Tadun going tempura with black pepper and white pepper and eggplant dip ... in cooking Bah ready for you to try in your kitchen yaSelamat fight each
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This telegram called on Kari large debate among enrolled in the free team. Some welcomed me and pro

I. from the treasury to Irkutsk
I was the first one of those that had to go into exile after the transfer karyyskay prison Akatui and the famous balancing government "criminals" criminal. For those that took to the village, it is a translation in the general criminal situation was legally unambiguous le poisson rouge nyc reference to the exemption from Yakutsk region. All the criminals were left to settle in Trans-Baikal. le poisson rouge nyc Apparently Chief Nerchinsk hard labor council Tomilin time and explained this balancing, since December 18, 1890, I was summoned to the office and showed him received the following le poisson rouge nyc telegram: "Ask Kona, where he wants to settle down after the end of hard labor."
I declined to answer, confining only evidence in the case attached to my doctoral le poisson rouge nyc certificate of military commissions, which states that I need constant medical care.
This telegram called on Kari large debate among enrolled in the free team. Some welcomed me and prophesied that I settled in Nerchinsk or Chita and others just laughed of optimists.
The next stage in the adsylavsya kutyu, on December 24th. Comrades persuaded me to stay until the next stage and stay on holiday in Kara, but I decided to go. "Long wiring - extra slёzki." And say goodbye to Cara was not easy for me. It may seem strange, but it was the years that I spent in prison, were the best years of my life. Here I filled up my knowledge, there is in constant communication with other prisoners, I learned le poisson rouge nyc to distinguish le poisson rouge nyc between high-sounding phrases from the present case, durable and strong convictions on the fleeting passions. Here, at last, I learned to measure the cost and their lives and the lives of others in terms of the benefit to the business.
Reverse phase differed sharply from the stage of Russia. In the latter tons set various games such as "large galovushki." And the reverse is the party in the majority of the people have "broken off" settled, resting, dreaming only to be settled in a place where they could live and your age to live. They push, but they do not fight back, fearing that it was not reflected in the appointment of habitats On top of the reverse party, usually very numerous, are not sent to the appointed days, but only tagda as at different points gather enough people who should be sent. This is no small matter, le poisson rouge nyc especially in winter. le poisson rouge nyc Even at the first stage of us we do not smoke and only started smoking after joining the party.
For me, after many years in prison, these conditions are reflected quickly and hard. I ached. Already in the fourth stage, in the Candlemas, I was taken to a half unconscious. Hospitals at the stage did not happen. Camera for politically heated. Tagda landmark officer Galitsky, the great Liberal lip service and nothing less, in fact embezzlers, put me in the barracks with the soldiers.
Describe the barracks there is no need. But despite le poisson rouge nyc the usual stench of the barracks, swearing and noise, I was satisfied. le poisson rouge nyc I first had styknutstsa with Russian soldiers in it, so to speak, the home, if he is not bound by the presence of the authorities, and free of duty, giving vent to his feelings, and it manifests itself as a soldier, but as a person. The impression that I got tagda, left in my life. Those same soldiers, so rude when konvayavanni le poisson rouge nyc stage, trying to play the role of the authorities le poisson rouge nyc in relation to the prisoners, pushed all the examples, scattering mats - in the barracks in relation to me as a patient, expressed extreme softness and sensitivity. They watched me, stopped by each other when in the barracks vznimavsya hubbub, and asks whether I need anything. And if I started to recover, le poisson rouge nyc they were going around, my bed and whole watch or listen as I read Nekrasov "Who Lives Well in Russia" and questioned what had brought so many good people to prison.
These are my conversations with the soldiers did not like liberal embezzlers. He called me, and even traces of not letting that knows what is happening in the barracks, proposed, and the causes of my illness, send me e-mail at Nerchinsk in hospital. With me there was no reason, no reason to give up, and I went. But in Nerchinsk and the doctor, and the chief of the prison le poisson rouge nyc they were not thrilled with the fact that I was in an institution they robbed. In those days he lived in Nerchinsk former karyets le poisson rouge nyc condemned by the process Nechayev - Kuznetsov Nerchinsk and founder of the local museum, for services le poisson rouge nyc to city

English (en) English (en) English (en) Russian (ru) Russian (ru) Ukrainian (uk) Ukrainian (uk) Fran

English (en) English (en) English (en) Russian (ru) Russian (ru) Ukrainian (uk) Ukrainian (uk) Français bauman college (fr) Français (fr) Português (pt) Português (pt) español (es) español ( es) Deutsch (de) Deutsch (de) Italiano (it) Italiano (it) Belarusian (be) Belarusian bauman college (be)
Pobirka not only Dear Ukrainians! I hope you will understand my Belarusian language, it is very similar to yours. when there is a misunderstanding, write, I perkladu on Russian or Ukrainian. Thank you. Finally I overcame bauman college nostalgia. Why now, I do not know, but I know that the onset of winter, these cold days and cold, need to wear hats, scarves, gloves, zyavlenne some snow in the city in time to remind me of summer. In late June, the parents make out the paper that opens me to the future - permission to travel abroad without the support and consent of parents. I'm going to Ukraine. One is free. UKRAINE greets me sunbeam, who persistently breaks through the curtains bauman college and wakes me from my sleep. At the station, I met Aunt Nina, my father's bauman college sister, apparently - a gypsy, bauman college internally bauman college - an obedient bauman college Christian, and her husband. Misunderstandings with the Belarusian language, despite bauman college the fact that our languages - almost the same. We have to speak in Russian. We arrived at Kryzhopil. Brother and sister are asleep, I talk in the kitchen with my aunt about this and that, she treats me with sweets and hot tea. On the same day my sister is organizing a tour of the Soviet camp. Monument to Lenin in a park with a suitcase, post Soviet mosaic "1961", the bus stops with the hammer and sickle and the tattered building absypavshaysya plaster and graffiti handwriting pershaklyasnika "Europe", under which the grandmother afternoon trade in tobacco and wooden pipes, and in the evening going to an ordinary youth - Best local club. Near - super-market and shop, where traders - exclusively male. In the market you can buy everything - from branded jeans to homemade dolls and pipes, and even sell fish here. Huge: the most with almost the size of me, and yet there is a white bread that they bake themselves kryzhopalskiya bauman college grandmother. Next something like bird market: rabbits, parrots, turtles, chickens, and my favorite little yellow ducklings. Local resort surprising absence of half of the procedures designed by Dr. and insanitary conditions, when half of the children gets lice and walking through the corridors, scratching their heads. bauman college Each day of the concert repertoire bauman college consists mainly of songs patrytyachnaga content, and children dressed in blue and yellow, with a blue and yellow balloons and smiling happily sing further its "Ukraine Ridnyi mother." The resort acquainted with Barbara. I named it so because she could not remember her real name - Bogdan. bauman college She's ten years old, she was sleeping with her eyes open and swearing better than Uncle Kolya, about which I will talk about. bauman college I'm going to Pobirku. Here I see the church: bauman college the dome from afar reminds me that this is it, this is a magical place, arrived. That's the church itself, as old smoked-wood walls, pragnivshyya meeting, that the bushes in which my brother and I built a tent of thick branches, roofing felt and cellophane, that's the road that turns to the pond, and here is an old adobe house Green well, the bench on which the tired evening family gatherings ... We are satisfied meets the grandmother. Nightshade stroke she was not such a caring and emotional, sees everything as it should be and is not responding to accusations by the daughter of Will. Will - my aunt, but for me it is not Aunt Olya, I do not speak to her for you. It is - just Olya likes stasunkavats with teenagers, literature, their children and view photos. Husband Will - a local authority, the village goes to sunglasses and buys alcoholic beer in the morning. He pyany rolls me on my own bike and assembled by the successful arrival at the destination, pouring the remains of vodka once pem for Ukraine Will they tighten spiritual song "Everywhere large Cheremshina prosper ...," and I take them off to the camera, then to remember this summer evening. This time, on the birthday of my brother Nazarov, drank vodka Nha Wolin (Volin was always bauman college good, and therefore in demand by the local population). Huge green bottle braided lyaznyakom brought Uncle Kolya. But none of this at first did not know. Just found in the hallway, well, happy, of course. Local I have already said that it is something she adds, but that - that it's been a mystery to all. But there was a holiday (and birthdays celebrated with children there is much greater scope than ours), and no one paid attention, whose vodka they pyuts, and the question of who did the villain bauman college who brought it, there was only in the morning when all the neighbors to the neighborhood gathered at the summer kitchen bauman college and groaned in unbearable headaches. Uncle Kolya's wife, a very special bauman college woman, begins to laugh wildly, then falls silent for a moment and says, "It's Kolka yesterday pulled the bottle from the crypt. As I had not guessed. Kral has that I do not zavvyzhala. That old brat, so I hit him! ". One day we were going on a fishing trip. On the bike. Brother

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Together with the deputy chairman of the commission the professional chef on juvenile affairs executive committee Svetlana the professional chef Ivanovna Cooper, uchastvovym inspector inspection juvenile police department Buloychik the professional chef Alesya Aleksandrovna, social pedagogue District Social pedagogical center Tatyana Vladimirovna Nesterovich and director of RO "Ushanski State educational and pedagogical complex kindergarten-comprehensive high Berezinskii school district the professional chef "Vyacheslav Fedorovich Maznikova and teacher of social institutions Alina Petrovna Klimashonak the professional chef I go to the raid, organized in the framework of" Happy Childhood ". First of all, we visit family in which lives really happy. And happiness is created for the children's parents - Alla and Alexander the professional chef Dubovik. In them - five children. Anastasia has been BNTU operates in Minsk. Alexander studies at the University of Physical Education, Dasha year finished the professional chef school, his dream of choosing a profession keeps a secret. Valeria goes to kindergarten, and most smaller Danilko - to the delight the professional chef of dad and son - are still at home. Family is extremely athletic, many know her as a participant in the area of various ski competitions. In the house - perfect cleanliness and order as in the urban residents in the apartments are not always see. And then the farm: cows, pigs, chickens. House owners built themselves at their own expense. Everything here is brought to mind, equipped, nicely decorated. the professional chef Impressive kitchen, designed for a large family. Now, however, rarely have all come together at the family table. Alexander - Senior Forester. Alla worked as a cook at a local school, but decided to go into the forest cleaner, which is next to the building. So more time on smaller daughter and son finds

I liked the first frame, mysterious shadowy light, why? I know it came from me here. I want to tast

Eclaire The Unbearable Lightness of light perception, nau an not how it affects .. the same table, a few minute break, but the images I obtained with different light experiments closest proof of this ... You hardly like most which of these frames? I would be glad if you give us your opinion nau an in the comment section of the blog. Let us eclaire ... "Eclair" ("adds" is read), "Choux dough" ("this" is read) made with a french cake and the irresistible flavor of incredible lightness. Eclaire nau an of the most memorable flavors of my childhood, making of my dear mother soon as we know, yet I tried for the first time in 13-14 years. In fact made a very difficult non-Eclair (choux dough), patience and a dough that requires attention and certainly mastered that as you make. The oven temperature should be what should cook several minutes, the dough is the right consistency and so on. all the right answers to these questions, but you can get after repeatedly trying. ... Consistency of the cream is a separate issue, it should be how the flow, you will learn how to achieve the smooth texture and still always trial and error. Moderate difficulty will you understand, but made a cake Eclair at least 2 hours fields ... Over the I do not have time to do the glazing my example today ... now you are eclaire simple but leaving you with delicious images, the person who best Eclair in Istanbul Amal Başdoğan "Foodie" is also, I muştuluy here. My childhood there that tastes exactly naive; I do of course also find a time in my kitchen :))
I liked the first frame, mysterious shadowy light, why? I know it came from me here. I want to taste them. Please keep them covered as well and I'm lüüüüüüüüüütfeee the taste. Hand to health and it looks great. November 25, 2008 09:01
the most beautiful of the latter, they look like little makeup BEEN PERFORMED have opened nau an his mouth about dinosaurs and look very tasty ... definitely nau an adds foodie, I walk when I get to stop by the nation. What is going stale pastries, Creamer bayıy what is, nor chocolate sauce off the raid. 3 leaves a delicious taste in the mouth together. especially "after taste" I was also very nice. cüneyt ... November 25, 2008 23:52
çikolato our dear and sweet buyulcusu; I sank onto the first frame as the galzur also varmisiniz, dark and remained within, light shading, the images of places ... want to have a public liked it a lot, right place ... :) November 26, 2008 4:56 am
Irem still pour DUrmUşsUn. I keep looking always looking at the work, did not share more food :) I like both 1st and 3rd frame. nau an Do you have a new camera? Or you're an established camera in hand? Really nice pictures. December 23, 2008 02:59
Dear Altug, to hear such a comment to my photos you can not tell me was how happy ... No, not a new machine, I take the tiny Fuji that you see, but in the light of tips I received from you :)) Thank you very much ... the first opportunity in an industry tasting ... I want to make this search a little heavy, but certainly after Christmas !!! December 23, 2008 03:32
2011 (2) June (1) February (1) 2010 (3) December (1) March (2) 2009 (38) December (1) November (2) October (1) September (1) August (2) June (4) May (6) April (3) March (4) February (6) January (8) 2008 (22) December (2) November (7) eclaire The Unbearable Lightness of light perception na ... Quince would do without dessert? Winter comes as quince ... Cheese Easy Pastry 3 yumurta1 cups süt1 s ... Cocoa Muffin, nau an most of the daughter of the bay and friends ... Today a different share (pie) I divided the trial ...... autumn it came out in fleeting coolness, Did I say a ... Lemon Cream Tart, what flavor it was light ... September (1) August (4) July (8)
My soul define nau an two words: "Food & Travel" ... I was not sold in Turkey, nau an you hear that two months ago ... thumbs up for that now both Turkish in Turkey! I will follow the numbers on both here and abroad nau an that I subscribe to this year ... Is there a difference now we will see him wait ...
I have not seen another chef cooking offers a format that is fun and easy! Recipes is just as easy and enjoyable nau an ... there are plenty of books despite the young age .. Track your say! I www.jamieoliver.co
Juliette Binoche wandering from town to town with the little girl, his evocative folk with secret desires of lansquenet magic chocolate, free-spirited, passionate portrayal of a character in the film, you will watch one of the most memorable films seem on chocolate
Ali Altug KIRIŞOĞLU (1) Alice Toklas (1) Apple Cake in Casserole (1) Ariel (1) Ariel cake (1) Auguste Escoffier nau an (1) quince dessert (1) Ayça Tokuzl (1) almond (1) Almond Macarons (1) BÜMAK (1) Choux dough (1) cindrella (1) Costume Party Cake (1) bay birthday (1) decorative cookies (1)

Hanif said ...

HOME Anay handles meat dishes, fish dishes, chicken dishes, legumes, rice-pasta, vegetable dishes PASTRY donuts pogachas bread Buns CAKE-CAKE cakes pies cheescake cupcake tart Cake DESSERTS dairy desserts Syrup Desserts Ice cream Halva Jams soup Cold Soups Hot Soups local Soups RICE PASTA BREAKFAST Milk for Breakfast Pastries in Winter Preparations for Breakfast breakfast Vegetable Soup Dried Vegetables Canned Jams CONTACT
Eveeet life these days, "What the appropriate escoffier dessert for iftar" I asked my older son John told me "sweet milk" said I just a dairy desserts make for the kitchen I entered my mind first that we love so much "false chicken breast" and "pudding of the poor" was I made the first of more geçtüğü our week I started immediately Ignorance decision on the latter's face and the results are obvious?: D too was delicious hand to health :))) some of us as on the ice, put seven that some of us would recommend it in every way light and delicious dessert commanded also come a recipe from palace construction to look:
1 cup ground nuts, almonds, walnuts, pistachio mixture or only one (I used a mixture)
first as flour, starch, rice flour and sugar, then mix them on the pot after you get smooth Beat the milk slowly add a hand whisk, add the vanilla and egg yolks a bit of milk flapping add sweet to the boil very quickly you mix the eggs to dessert well you're confused you start to get a little consistency then add the mixture of nuts or pudding when it comes to the darkness of the empty bowl to the cupboard to take a little bit of fire cools and decorate as desired and serve them to eat to appetite :)))
Hanif said ...
Very nice if you stop to look .Manual your sağlık.b de çevirdim.blogu everyone escoffier very beğeniyor.big cheff in describing the cup measurements yapıyorum.yi take the place of rice flour recipe deneyebilirsiniz.yi the herkessss beğeniyor.b soooooo .... I love the way Iftar sofranıza on August 30, 2010 06:37
Very nice if you stop to look .Manual your sağlık.b de çevirdim.blogu everyone very beğeniyor.big cheff in describing the cup measurements escoffier yapıyorum.yi take the place of rice flour recipe deneyebilirsiniz.yi the herkessss beğeniyor.b soooooo .... I love the way Iftar sofranıza on August 30, 2010 06:37
CAN I BENİM.ÇOK TEŞEKKÜRLER.TATL in the ADIA WELCOME WELCOME, escoffier WELCOME YOU BETTER HEALTH :) I'm escoffier sure you're on the hands, this delectable dessert escoffier is Available Now GENE BEKLİYORUM CANIM.SELAM on the rose-scented EARTH ... August 30, 2010 09:10
Aynur ablacımmm, you do not do it beautiful? Whether recovery. I use cups and trays combined :) I love so cheesy and good days. My sister did himself the swarovski stones? I came to my mind when I saw them I made the pitcher the team. Hayrl plenty of lush peaceful meritorious weeks :) I wish the sultan August 30, 2010 9:32 am
health to the very nice hand August 30, 2010 15:19
Uyy .. Es-Salaam ablacığım..tatl super looks, I love this sweet :) I did the Ottoman Procedure With Milk name, a taste absolutely wonderful .. The presentation also very pretty :) his hands, health, sweet heart. Muhabbetle August 31, 2010 00:17
The Night of Power is a great book that gece.gec the gecesi.kadr know their dial, dial of the dial in the language of a large angel's hand dial a great ambassador was reduced to a great nation tonight. Are you aware of how high the measure. Until you realize what's sake on hand. Come on, stop, move assets at the end of the language! Yürü..h was praying to the sky, stop, longing escoffier to walk taş.du pray heaven to celebrate your breath .. Kadir night, escoffier I hope to be instrumental to no Ablacığım September 5, 2010 12:43
canımayn is my sister, my devamediy connection problems are, it's time kadirgec NEW fake greeting hope to reach my sister escoffier I went on the Let's hope those who know and enliven escoffier the dial right on this beautiful escoffier night, dualarımd you're my sister. September 5, 2010 14:37
We always miss tonight, we always wait for this night all year round, the essence of all time, sum, everything in the night ... my Lord, wish to spend with prayer and worship escoffier will be commanded accept even bother ... Sincerely, with prayers ... September 5, 2010 23:49
Quran in Leyletül dial for Qadr Qadr that the elves of the city is a good night's charity he buyuruluy thousand months. Therefore, escoffier let the revival tonight .. get better Kadir night .. September 6, 2010 01:57
My eyes pudding I'm attached to the bowl does not see preoccupy :)) how beautiful they buttonhole maşallah said consideration değmesin escoffier :)) Hand to not see each other for a long time, my dear health How can you let me soraras e bi considerable innovations have our Haya've been ...... :)) hehehe Come to find out what the point where the blog candy ......... September 14, 2010 10:06 am
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